Tag Archives: canning

Canned Food – Growing Consumption

What at first glimpse seems to be a rather crude processing technology that produces mass market foods, is growing in the UK and seems to be attracting attention.

click the image to visit the website

At first glimpse it also appears to be an energy intensive process, but it needs to be compared to the energy input along the whole value chain and over time. I also needs to be seen as a cooking process, a preservation technique and as food packaging.

Some time ago I did a Google Plus post on a recent study that claimed the nutrition provided by canned beans was cheaper than that fom dried beans. I noted that this seemed unlikely and undertook to follow up on it. I contacted the author and received the paper on which the report was based. The reason was clear, in calculating the cost of nutrition from dried beans the cost of preparation time was included. This is the correct approach but the time calculated for dried beans was not just for the preparation and cooking, but included the hours that the beans were soaked in water. Canned obviously beans did not have such a cost included and the total cost worked out to be lower than the dried beans.

This just shows how careful one needs to be in these kinds of evaluations. Other issues that could be important when convenience, considering canned foods is the low cost of storage, the long shelflike and the reduced in home cooking needs. On the negative side the high cost of packaging and the limitations on the products that can be offered through canning.

 

Mobile Processing

Mobile processing always comes up in brainstorming as a way of reducing capital investment in small scale food processing enterprises. Here is one I had not seen or considered.

click the image to visit the website

A previous post describes a transportable abattoir and I have seen transportable essential oil and a hammer millin plant. If you would like to input some other processes you have seen you can email me using this link.

 

Retort and Retorting – Free Online Technical Information

This example of a white paper from the Retort.Com website discusses the 4 types of retort processes, namely

. Saturated Steam – direct steam heating
. Water Immersion (Rotary and Static) – indirect steam heating
. Water Spray (Rotary and Static) – indirect steam heating
. Steam-Air (Rotary and Static) – direct steam heating

Retort Processes 1

from: retorts.com
(click image for full story online)

Each process is described in a few simple paragraphs and illustrated with a photograph. The pros and cons are then fully contrasted in a table for each process.

Maybe more useful than this paper is the other 13 white papers on many aspects of retorting on the site.

Freshpict, a Zambian Fruit and Vegetable Canner – African Food Processor.

This Zambian company produces a wide range of canned fruit and vegetables.

Suppliers Website

freshpikt-1.jpg
(Click the image to visit the website)

 

These include a wide range of products using beans, tomatoes, onion, sweet corn, sundried tomatoes, cherry peppers, pineapple, guava, and gooseberries.

 

Drying and Preserving Fish and Meat – Detailed Technology

I have often promoted fruit preservation as cheap, simple and safe technologies. This is really based on the fact that most fruits and fruit products are high acidity foods and therefore intrinsically safe to process. This is maybe an error since it excludes the preservation of animal proteins which are good sources of nutrition.

unfortunately these documents which were free downloads are no longer available as            such, but visit AGROMISA to source copies.

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from: AGROMISA
(click image for full story online)

 

 

This online book solves this problem with a great deal of implementable information from detailed explanations of spoilage and the dangers to information on how to prepare fish and meat for processing as well as the range of processes available.

The extract from the contents below will give an overview of what is offered.

1 Introduction 6

2 Storage life and spoilage of fish and meat 8
2.1 How long can fish or meat be kept? 8
2.2 When has fish or meat gone bad? 8
2.3 Which micro-organisms spoil fish and meat? 10
2.4 Spoilage and/or fish and meat poisoning 10
2.5 How does contamination take place? 12
2.6 How does one prevent contamination? Hygiene! 12
2.7 Prevention of spoilage 13
2.8 Which method should be chosen? 15

3 Preparation of fish and meat 16

4 Salting fish and meat 25
4.1 General information 25
4.2 Salting fish 26
4.3 Salting meat 32
4.4 Preparing salted fish and meat for consumption 36

5 Drying fish and meat 37

6 Smoking fish and meat 46

7 Fermenting fish 54

8 Canning fish and meat 64

9 Cooling and freezing fish and meat 78

Further reading 82
Useful addresses 84
Glossary 86