Efficiency of Traditional Food Processing Technology in the Locality

Abstract

This paper identified the efficiency of traditional food processing technology which is the set of methods and techniques used for transforming raw food ingredients into food or other forms for
consumption by human or animals either in the home or by the food processing industry. Food processing has also helped to create quick, nutritious meals to give to busy families for consumption. Some of the benefits include toxin removal, preservation, easing marketing and
distribution tasks and increasing food consistency. It also increases seasonal availability of many foods which enables transportation of delicate perishable food across long distances and makes different kinds of foods safe to eat by activating spoilage and pathogenic micro-organisms. It is recommended that processed food will free people from the large amount of time involved in preparing and cooking “natural” unprocessed foods. Cost reduction, hygiene, and efficiency are necessary in food processing technology. The traditional efficiency of processed food may have slight effects on its nutritional density for example vitamin C which is destroyed by heat especially in canned foods. Also cost reduction, hygiene, and efficiency are necessary in food processing technology.

Key words: Food processing, Industry, human