Fermentation

FOOD PRESERVATION - PRESERVATION USING CHEMICALS AND MICROBES

 

Fermentation can be effective at extending the shelf life of foods and can often be carried out with relatively inexpensive basic equipment. So, it remains a very appropriate method for developing countries and rural communities where access to sophisticated equipment is limited. The most famous fermented products are beverages, cereals, fish, meat, vegetables, legumes and fruits.

 

Advantages/Disadvantages

Advantages

  • Inexpensive basic equipment;
  • The fermentation process minimizes the level of microbial contamination of the food;
  • Fermantation kills the contaminating microorganisms;
  • It is a low energy preservation process;
  • The process of fermenting foods increases the amounts of certain vitamins and minerals in foods.

Disadvantages

  • Presence of acids and gas.

Examples of the technology

Examples of the technology applications

This technology is presently available on several markets and populations.

 

For further information download the Guidelines.

 

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SET4food is a project developed by:                                                                                                                                

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                                                           Co-funded by:      

         EU CP-HA EN                                                                                                                                                  

 

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