Asia Pacific Processed Fruits and Vegetables Market is expected to witness the highest growth over the forecast period owing to rapid urbanization, penetration of organized retail, and foodservice industry across the region. Additionally, factors such as favorable industrialization policy, emphasis on novel technologies, and increasing cultivation of fruits and vegetables in countries such as India, China, and Indonesia will boost the product demand. Shifting consumer preference towards RTE food, and canned products will supplement market expansion. Additionally, technological innovation in dispensation techniques has enabled the manufactures to launch new products with a higher amount of nutritional content.
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Canned Food: Good or Bad?VIDEO ON THE TOPIC: Storage & Marketing of Fruits & Vegetables
Resources are needed for the selection, purchase and storage of food. A caterer must consider the best use of these resources to produce the best results. This unit will expose you to the many resources that you require for efficient selection, purchase and storage of food in your establishment. It will also expose you to the many techniques you need in the market place and the various ways in which you can store your equipment and food to avoid waste.
It will also show you how to deal with advertisements to get the best results. Selection or choice of food is very important in meal management.
Providing food in a manner which is satisfactory to many people can be a complicated issue. Many decisions are required and careful thought and planning is important. Now let us examine each of these factors and see how they influence our selection or choice of food! The more money you have the more foods you can buy and the greater your choice. People who have a lot of money can afford a variety of meals and can eat away from home. People with small incomes have a limited choice and it becomes a hard task to buy enough food to meet family needs.
If you have a limited food budget, you can save money by buying foods that in season and buying cheaper cuts of meat as well as comparing prices in different shops. You eat to keep alive and healthy. At the same time most people also eat to enjoy the food. People tend to eat foods they like and avoid those they dislike. Of their colour, flavour and texture They are new and have never been tried They do not look attractive The food is associated with some ill feeling The way it is cooked is not appealing.
Food is enjoyed when it is liked. Food is enjoyed because it provides some sensations for you the aromas and flavours that come from food are detected by special nerves in the sense organs of taste and smell. Sight and temperature also have a great effect on the enjoyment of food. Cooking food often develops the flavour and changes the texture of food. Many foods are traditionally eaten hot or cold. If food is too hot or too cold it true flavour may be masked and it may be uncomfortable to eat.
Another great influence on food choice is advertisement. Advertisements have a way of persuading people to make choices. Food manufacturers and shops advertise their products through television, radio, magazines, newspapers, posters and leaflets. Your food choice will also depend on your need for food.
Everyone has a biological need for food. It is essential for life without food one becomes weak and ill. People vary in the amount of food they need for reasons like health, age and activity. Your choice of food will therefore depend on each of these factors.
Your nutrition knowledge helps you to choose food that provides the necessary nutrients to meet your needs. To make food purchasing interesting you have to know much about the market place and ways in which you can make the most out of your food budget. Now let us look at some of the things you can do to avoid waste of your time and money when purchasing food. First of all you need to know the factors that determine the cost of the things you want to purchase. Can you explain how each of these affects the cost of the things you buy?
Now read the following explanations. This is the amount of money used to produce the item. In the case of food, the production cost will include the money spent on cleaning the land, sowing the seeds, harvesting and processing. The final cost of a product is determined by this amount plus others like transportation cost, profit and handling charges.
Seasonal differences in the cost of food occur frequently in Ghana. Food items always cost less when they are in season because they are plenty and so the supply becomes high. When market supply of a commodity becomes high the price of the commodity falls. Food items that are out of season become scarce and therefore their prices are higher. These are ways in which manufacturers and sellers tell us they have certain goods and services for sale.
Advertisements cost money. The cost of advertising a product is added to the production cost to make up the price of a product. The more the advertisement the higher the cost of the product.
Processing adds value to products and it costs money. Foods that are processed to provide conveniences cost more than unprocessed ones. Do you now see why these factors affect the cost of products? Having learnt about these factors how would you buy your commodities so that you do not spend too much money. For most people food budget is one of the largest expenses.
Careful planning and shopping can result in substantial savings. Normally if you are rich you tend to spend more money on food and if you are poor you spend less. Foods are sold in many forms. The form you buy is determined by the storage facilities you have, how much convenience you need and what you want to use the food for.
Foods are sold fresh, dried, frozen or canned. Fresh foods provide most nutrients since processing may destroy the nutrients. Fresh foods are natural and do not require fortification or processing.
They therefore cost less. How ever, because they are fresh they spoil fast. Frozen foods are much nearer to fresh foods as far as nutrient content is concerned. Freezing prevents the action of enzymes and microorganisms. Microorganisms are minute organisms which we can not see but which can be very harmful to us and can spoil our food.
Frozen foods must be stored in the freezer in useable quantities. Remember that when you thaw a frozen food completely it must be used immediately to avoid spoilage. Thawed foods should not be refrozen. Dried foods have their moisture removed. Some dried foods like milk powder, can be reconstituted by adding water.
Dried foods do not require refrigeration. They are light in weight and take up les storage space. Canned foods are convenient to use. They will not spoil as long as the can is not punched. Canned foods should be stored in cool dry places. They do not have the taste of freshly cooked foods. They are much more expensive than foods in other forms. They have long shelf life that is they last longer. Unless canned foods are fortified with nutrients they loose most of their nutrient content.
When buying food, choose the form that you can easily handle and which you can afford. Make a shopping list so that you buy the things you need without wasting time. Choose the type and location of market appropriate to your needs. Compare prices and quality of commodity before you buy. Buy foods in bulk if you have storage facilities and money.
It is cheaper. Do not shop when you are hungry; it makes you buy more than necessary. Do not take children along when you go shopping; they make you buy unnecessary things. Avoid impulse buying, that is buying things you did not plan for. It is the last day a product is considered fresh. A food may still be safe to eat after this date but the taste and nutrient quality may not be good.
Some unscrupulous sellers buy products which have expired from the large shops and sell then in the open markets at prices that are cheaper.
Check the expiration dates and shapes of such items before you buy them. High quality fruits and vegetables are the ones that are ripe, crisp, fine and free from bruises. Nutrients values of fruits and vegetables decrease over a period therefore you should try to buy those that are fresh. Vegetables will usually wither when kept in the sun or kept for too long. These foods form the staple food in many Ghanaian homes.
They are relatively cheap but do not have good keeping quality. They can be used for a variety of food products. They are sold in fresh or dried and powdered forms.
Import volumes are stable for European types of canned fruit and vegetables, but the import of tropical and exotic products is increasing. Large importing and consuming markets such as Germany, France, the United Kingdom and the Netherlands offer the most opportunities for exporters from developing countries. Natural, low-sugar products are the main drivers of the consumer markets. This study covers general information regarding the market for canned fruit and vegetables in Europe which is of interest to producers in developing countries. Please see Table 1 with the products and their product codes. Prepared or preserved pineapples, citrus fruit, pears, apricots, cherries, peaches, strawberries, palm hearts, cranberries, mixtures and other fruit.
All About Canned Vegetables
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October 23, - Author: Susan MacKay. Purchase item on Shop. The increasing cost of food has resulted largely from higher energy and labor costs in producing, processing, and transporting food. More than half of the money spent on food is for marketing services. Cutting food costs and concern for the wholesomeness of food hve led many people to return to producing part or all of their own food supply. Coincident with this is the resurgence of interest in h9ome food preservation.
The market for processed fruit and vegetables is estimated to surpass USD billion by ; according to a new research report by Global Market Insights, Inc. The report shows that North America held the largest market share in and Asia-Pacific is expected to show the highest growth. Shifting consumer preference towards RTE food, and canned products will supplement market expansion. Additionally, technological innovation in dispensation techniques has enabled the manufactures to launch new products with a higher amount of nutritional content. Longer shelf-life can be achieved by subjecting fruits and vegetables to various forms of processing such as freezing, fresh-cutting, and canning. This procedure offers a higher convenience factor and enhances the product scope in various food applications. Technological advancements by means of incorporating a high degree of automation at various stages of processing are providing a positive outlook for the product demand. Additionally, rising consumer demand for exotic, healthy and fresh products that are readily available and require minimum preparation time are expected to gain higher importance in the future which will give an impetus to the business growth. Growing health consciousness among consumers has led to the appropriate intake of vitamins and nutrients rich foods which has resulted in increased adoption of canned fruits and vegetables, thereby fueling industry expansion.
What It Says on the Tin: A Brief History of Canned Food
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Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container jars like Mason jars , and steel and tin cans. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. In , samples of canned food from the wreck of the Bertrand , a steamboat that sank in the Missouri River in , were tested by the National Food Processors Association. Although appearance, smell and vitamin content had deteriorated, there was no trace of microbial growth and the year-old food was determined to be still safe to eat. During the first years of the Napoleonic Wars , the French government offered a hefty cash award of 12, francs to any inventor who could devise a cheap and effective method of preserving large amounts of food. The larger armies of the period required increased and regular supplies of quality food. Limited food availability was among the factors limiting military campaigns to the summer and autumn months. In , Nicolas Appert , a French confectioner and brewer, observed that food cooked inside a jar did not spoil unless the seals leaked, and developed a method of sealing food in glass jars. The French Army began experimenting with issuing canned foods to its soldiers, but the slow process of canning foods and the even slower development and transport stages prevented the army from shipping large amounts across the French Empire , and the war ended before the process was perfected. Following the end of the Napoleonic Wars , the canning process was gradually employed in other European countries and in the US. Based on Appert's methods of food preservation, the tin can process was allegedly developed by Frenchman Philippe de Girard , who came to London and used British merchant Peter Durand as an agent to patent his own idea in
Processed Vegetables and Fruits Market Size to Exceed $392bn by 2025
Accidental freezing of canned foods will not cause spoilage unless jars become unsealed and recontaminated. However, freezing and thawing may soften food. If jars must be stored where they may freeze, wrap them in newspapers, place them in heavy cartons, and cover with more newspapers and blankets. Do not taste food from a jar with an unsealed lid or food which shows signs of spoilage. You can more easily detect some types of spoilage in jars stored without screw bands.
Storage Guidelines for Home Preserved Foods
Since prehistoric times, humans have found ways to make food last longer through a variety of methods ranging from fermentation and pickling to salting, smoking and drying, but a method for preserving food in a nearly-fresh state had remained elusive. During that year French forces fought battles in Italy, the Netherlands, Germany and the Caribbean, highlighting the need for a stable source of food for far-flung soldiers and sailors. Fourteen years later, Napoleon was emperor, his military was powerful but hungrier than ever and Nicolas Appert, a young chef from the region of Champagne, finally won the sought-after prize. Appert, who had worked as a chef for the French nobility, dove into the study of food preservation. His innovation, when it arrived, came packed in the strongest airtight containers he had access to: champagne bottles, sealed with an oddly effective mixture of cheese and lime. Running a bustling lab and factory, Appert soon progressed from champagne bottles to wide-necked glass containers. In his preserved foods which came to include vegetables, fruit, meat, dairy and fish were sent out for sea trials with the French navy.
Have you eaten a variety of fruits and vegetables today? The good news is that all produce counts, which means canned, fresh and frozen varieties can help you reach your goal. These are picked at the peak of ripeness and then flash frozen to preserve optimal nutrition.
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Canned vegetables are a convenient way to help you make quick, easy meals that are healthy. Add canned vegetables like green beans, canned tomatoes , carrots, corn kernels, mushrooms and peas to your list the next time you are at the grocery store. Look for Product of Canada on canned vegetables to find out if they are locally produced.