History of food processing is the history of transformation process of raw ingredients into food or food into other forms. Food processing dates back to the prehistoric age when crude processing including various types of cooking, such as roasting, smoking, steaming, fermenting, sun drying and preserving with salt were in practice. Food processing is probably one of the oldest avocations man has been involved with from time immemorial.
Friday, March 4, 2011
Early humans, probably by trial and error, also started to develop basic forms of food preservation, which possible also made safer, e.g. drying, salting, fermentation.
The Chinese reportedly preserved vegetables by fermentation in prehistoric times and Plinius preserved white cabbage in earthenware pots in Italy in the first century AD.
The earliest recorded instances of food preservation date back to ancient Egypt and the drying of grains and subsequent storage in seal silos.
The stored grain could be kept for several years to insure against famine in case the Nile River flooded.
Fermentation, oil packing, pickling, salting, and smoking are all ancient preservation technologies.
Refrigeration in caves or under cool water were also well known ancient techniques of food preservation.
People in many parts of the world developed techniques for drying and smoking foods as far as 6000 BC. Microorganism need water to carry out their metabolic processes.
Salting was so important in Roman life that Roman soldiers received “salarium,” or salt, as payment. This is the origin of today’s term, ‘salary.’
Ancient Mesoamericans used salt as a preservative for trade in fish and other food stuff over long distances, as well as for storing food for long periods of time.
Since Phoenician times (from around 1250 BC) the standard practice for preserving fish was to gut it, dry it and pack it in layers with salt.
Ancient Food Preservation
Food preservation is as old as human civilization. Preservation of foods inhibits spoilage cause by bacterial growth, oxidation, insects or ...
Prior to the development of refrigeration and cooling technologies, large quantities of salt were added to meats for long term preservation....
In 1295, Marco Polo reported that Mongolians boiled milk, skimmed off the fat that rose to the top to make butter and dried the defatted mil...
During the 20th century the continued application of scientific research to food production has significantly changed the way the world eats...
Pineapple canning began in Hawaii in 1892 and in Malaya at about the same time. From then on, production rose dramatically, creating employm...
Mankind is practicizing fermentation since pre-historic times. This useful conventional technology has risen by accident. During pre-histor...
The history of spray drying is traceable to a United States patent issued in 1872. The patent no 125,406 entitled ‘Improvement in Drying and...
The method can be trace back to prehistoric times and was used by the Aztecs and Eskimo for preserving foodstuffs. The Peruvian Incas who li...