Translations:Johs. Eckart Konservenfabrik/17/en

In the years that followed, Hanns Eckart managed to stabilize the canning factory in Zamdorf by specializing in the preservation of mushrooms and wild berries in addition to vegetables and meat. When World War II broke out, the demand for canned food increased. The company then also produced frozen "homogenized whole egg" for bulk customers such as hospitals and pastry chefs. In 1944, the house at Jakobsplatz, including the business premises still leased there, burned down following an air raid, and Zamdorf was also hit by bombs. The destroyed buildings in Zamdorf were rebuilt, but the company did not recover in the post-war period.