Agriculture – Preserving food

The preservation of food in agriculture has a long tradition

Definition and meaning of “preserve”

In common parlance, food preservation refers to all processes that aim to extend the shelf life of food. This involves inhibiting the growth of microorganisms and slowing down the decomposition of food. This is not only literally a lifesaver for fresh produce, but also a valuable strategy for minimizing food waste – even in agriculture, where large quantities often have to be processed quickly.
Agriculture – preserving food as a responsibility. The advantages of preserving food are obvious, first and foremost the cost savings: food that would otherwise spoil can be put to good use. It promotes sustainability, as manufacturers actively contribute to reducing waste and conserving resources. They make it easier for consumers to manage their food. Thanks to the various methods, there is now a suitable solution for every need: whether fermenting, freezing or canning.

Historical background

This art has a long tradition dating back to ancient times. In times when refrigerators and modern food technology did not yet exist, people relied on natural preservation methods. Canning, salting and smoking were among the most common techniques. You could almost say that each generation developed their own ‘granny tricks’ to preserve fresh seasonal produce for the winter months. These techniques have lived on for generations and are now more in demand than ever. Modern equipment manufacturers like us at KORIMAT make use of these age-old techniques to develop innovative and economical processes for manufacturers, for example in the agricultural sector.

Methods of preservation in agriculture: from freezing to fermenting and preserving

Traditional conservation techniques

Traditional preservation techniques have been established in agriculture for centuries and are used to preserve food for longer periods of time. These include

  • Drying: Water is removed from food in order to inhibit the growth of microorganisms. For example, fruit and herbs are dried by applying heat – often in the sun or in the oven.
  • Pickling: This technique involves preserving vegetables and herbs in oil or vinegar. Processed products such as pickled cucumbers or tomatoes can be kept for months.
  • Salting: Adding table salt removes the moisture, preventing microorganisms from thriving. This is common with meat and fish.
  • But cold and heat are also used: freezing or preserving is just as popular.

These traditional methods are not only effective, but often also preserve the characteristic taste of the food.

Modern preservation methods

As technology has developed, so have the methods of preservation – even if some refer to tried and tested processes:

  • Freezing: At temperatures below -18 °C, the growth of microbes is stopped. Food such as vegetables, meat and even ready meals can be stored for months.
  • Preserving methods: This technique uses high temperatures to kill microorganisms. Fruit juices, jams and marmalades can be preserved for up to a year in this way.
  • Vacuum packaging: By removing air from the packaging, the shelf life is significantly extended, ideal for meat and vegetables.

These modern processes offer more flexibility and enable better storage, which is of key importance for professional food producers in agriculture.

Preservation methods in the food industry

Extension of shelf life

Perishability is a major issue in the food industry. Nowadays, various preservation methods are used to significantly extend shelf life, which brings many benefits for both consumers and producers. Some common methods for extending shelf life on a large scale are, as already mentioned:

  • Cooling and freezing: These methods prevent the growth of microorganisms and keep the nutrients intact.
  • Sterilization: This technique ensures that food can be kept for months or even years, especially in the case of canned food.
  • Dehydration: This technique removes moisture from the food and thus inhibits bacterial and enzymatic processes.

The ability to store food for longer not only conserves resources, but also ensures that unused products do not have to be disposed of immediately.

Agriculture – preserving food is not just a producer’s responsibility

Minimizing food loss – storing food correctly

In addition to shelf life, minimizing food loss is another important aspect. In many countries, it is estimated that a third of all food produced is lost. Of course, food must also be stored correctly. This also helps to reduce losses:

  • Promotes sustainability: Better storage and transportation can bring more food to remote areas.
  • Increased economic efficiency: Food manufacturers can manage overproduction more efficiently and thus ensure their economic stability.
  • Waste reduced: Thanks to the longer shelf life, consumers can use up food better, which not only saves money but also protects the environment.

Overall, preservation helps to ensure a more efficient and sustainable food supply.

Effects of preservation on the nutrients in food

Preserving nutrients – pickling or fermenting and co.

Some more information on the topic: As we know, preserving food offers the opportunity to retain many nutrients. But how exactly does this work? Methods such as boiling and freezing help to effectively preserve vitamins and minerals. For example, during boiling, the high temperature kills microorganisms, while most vitamins, especially water-soluble ones such as vitamin C, are largely preserved.
In contrast, during freezing, the rapid cooling below -18 °C stops enzyme activity, which means that many nutrients, such as vitamins, are preserved in their original state.

In preserves: counteracting the loss of nutrients

Despite these advantages, a loss of nutrients can also occur. Vitamins are lost in particular during prolonged storage or through incorrect methods:

  • Long-term storage: Food that is stored for several months or years can lead to vitamin degradation.
  • High temperatures: Excessive cooking can greatly reduce sensitive nutrients such as certain B vitamins.

The challenge is to find the right balance between shelf life and nutrient preservation to create healthy and tasty stocks.

Health aspects – why food should be preserved

Influence on health

Preserving food can have a significant impact on our health. Many traditional methods, such as fermentation, promote the formation of lactic acid bacteria, which not only increase shelf life but also have a positive effect on the intestinal flora. Studies have shown that fermented foods such as sauerkraut or kimchi can reduce the risk of bowel cancer and strengthen our immune system. Fermented foods are generally richin probiotics, but be careful, not everyone can tolerate large amounts of them straight away. In addition, freshly preserved fruit and vegetables provide vitamins that are essential for a balanced diet. This is particularly interesting for producers in the agricultural sector.

Agriculture – Preserving food: Risks and benefits

Despite the numerous advantages, preserving also harbors some risks. Incorrect procedures can lead to the development of pathogens. It is therefore important:

  • Care and hygiene when preserving and fermenting
  • Use of high-quality, fresh ingredients

However, the benefits often outweigh the risks. Good preparation and knowledge of the various methods not only make preservation safer, but also make a sustainable contribution to reducing food waste. The use of professional Equiqument such as KORIMAT promises the highest safety standards.

Future prospects for preserving in agriculture

Trends and developments: Freezing and preserving food

The preservation of foods such as fruit and vegetables, as well as poultry and other products, is constantly evolving and relies on modern technologies. Innovative processes such as vacuum packaging and the use of ionization are increasingly being used. These methods offer numerous advantages – and not just for producers in the agricultural sector:

  • Increased shelf life: food stays fresh for longer and loses fewer nutrients.
  • Space-saving: Vacuum packaging means that even large quantities can be stored in a space-saving manner.
  • Consumer convenience: The constant availability of the desired food makes everyday life easier, especially for working people.

Finally, digitalization ensures optimized traceability of products from the field to processing. For responsible and successful production and business development.

Without remainder: Sustainability and environmental aspects

Food that spoils quickly is often not used up completely and the leftovers are thrown away. Preservation is a good way of counteracting this waste.
Many farmers also use environmentally friendly methods:

  • Avoiding packaging materials: More refill stations and reusable packaging in the form of a reusable container are on the rise. This means less is thrown away.
  • Zero-waste initiatives: food waste is used creatively.
  • Energy efficiency: New appliances promise a reduction in energy consumption when freezing or drying.

By shopping wisely and storing their food sensibly, consumers are making an important contribution to reducing food waste and helping to maintain sustainable agriculture.

Ideal for agricultural self-marketers: because your fresh produce deserves the best treatment.

We see the passion and dedication that goes into every product in agricultural direct marketing. The quality and freshness of the product is paramount and creates a trusting relationship between the producer and the end consumer. Our autoclaves have been developed to support the self-marketing of these responsible farmers in the best possible way. And consumers have less to fear from seasonal influences. Safe food, even out of season.

Direct agricultural marketing – for example of fruit and vegetables – is a form of agricultural marketing in which agricultural products, especially foodstuffs, are sold directly from the producer to the end consumer. Fresh vegetables, fruit, milk, cheese, yoghurt, eggs and even fresh meat, sausage, wine and fruit juice are particularly popular. These high-quality products are sold in farm stores or vending machines. There is therefore a direct link between farmer and consumer, which requires special care when it comes to preservation. Agriculture – preserving food: Our autoclaves make it possible to safely sell sterilized products in farm stores and vending machines. The innovative technology behind this ensures that our own products are fresh AND of high quality. Sterilization means that the products have a longer shelf life – with full flavour and nutritional content.

Rely on our autoclaves to preserve the quality of your own products and at the same time increase the efficiency and shelf life of your agricultural produce. Your customers will appreciate the freshness and quality of your products, and you can be proud of the best results of your self-marketing.

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