Canned pork of the type known as spiced luncheon meat was found to contain an appreciable amount of vitamin B1 after the complete canning process. There were, however, losses of the original vitamin B1 in the raw meat during the retorting process used for cooking and commercially sterilizing the product. These losses were 55.3%, 55.6%, and 41.9% of the original vitamin in three series of packs examined. It was possible to fortify 6-lb. export packs of canned pork with synthetic thiamin to a level equal to, or above, that of the natural vitamin in raw meat. The destruction of synthetic added vitamin was no greater than that of natural vitamin under the conditions of this study.