FOOD- Class 10 SUPW ICSE Project

èINTRODUCTION

Food is any substance[1] consumed to provide nutritional support for the body. It is usually of plant oranimal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, orminerals. The substance is ingested by an organism and assimilated by the organism's cells to produce energy, maintain life, or stimulate growth. Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy required by the ever increasing population of the world is supplied by the food industry. Food safety and food security are monitored by agencies like the International Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food. The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the "right to an adequate standard of living, including adequate food," as well as the "fundamental right to be free from hunger."

è DISTRIBUTION OF FERTILIZERS AND INSECTICIDES

Fertilizer (or fertilizer) is any material of natural or synthetic origin (other than liming materials) that is applied to soils or to plant tissues (usually leaves) to supply one or more plant nutrients essential to the growth of plants.

An insecticide is a substance used to kill insects.[1] They include ovicides and larvicides used against insect eggs andlarvae, respectively. Insecticides are used in agriculture, medicine, industry and by consumers. 

è PROCESSING AND PRESERVATION OF FOOD

Food preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), or any other micro-organisms (although some methods work by introducing benign bacteria or fungi to the food), as well as retarding the oxidation of fats that cause rancidity. Food preservation can also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut, which can occur during food preparation.

Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, yeasts, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). There are many traditional methods of preserving food that limit the energy inputs and reduce carbon footprint.

Maintaining or creating nutritional value, texture and flavor is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have come to be seen as desirable qualities – cheese, yogurt and pickled onions being common examples.

Traditional techniques of food preservation are Drying, Refrigeration, Freezing, Salting, sugaring, Pickling, Canning and bottling, Jellying, Jugging, Fermentation, Curing.

Industrial/modern techniques of food preservation are Pasteurization, Vacuum packing, Artificial food additives, Irradiation, Pulsed electric field electroporation, Modified atmosphere, Nonthermal plasma.

èHYDROPONICS

Hydroponics is a subset of hydroculture and is a method of growing plants using mineral nutrient solutions, in water, without soil. Terrestrial plants may be grown with their roots in the mineral nutrient solution only or in an inert medium, such as perlite, gravel.

The two main types of hydroponics are solution culture and medium culture. Solution culture does not use a solid medium for the roots, just the nutrient solution. The three main types of solution cultures are static solution culture, continuous-flow solution culture and aeroponics. The medium culture method has a solid medium for the roots and is named for the type of medium, e.g., sand culture, gravel culture, or rockwool culture.

There are two main variations for each medium, sub-irrigation and top irrigation[specify]. For all techniques, most hydroponic reservoirs are now built of plastic, but other materials have been used including concrete, glass, metal, vegetable solids, and wood. The containers should exclude light to prevent algae growth in the nutrient solution.

èMUSHROOM CULTURE

Mushroom culture is one of the simplest applications of Biotechnology. Mushrooms are of fungal origin and it now has universal focus and importance because of its nutrition value and therapeutic values which can be used for the remedy of various diseases and disorders. About 2500 varieties of mushrooms are available out of which about 200 are edible and 12 varieties are commercially produced in India. Due to its commercial viability and scientific importance, studying and learning mushroom culture has become very important and interesting in our country. In addition this activity can generate self employment opportunities in urban and rural areas.

èKHANDSARI,GUR AND CANDY MAKING

Preparation of Khandsari

The mass boiled in the same manner as in the case of ordinary gur manufacture. It is transferred to a clay pitcher and allowed to remain in it until complete crystallization takes place. This requires approximately one week. After this curing period a centrifugal machine producing the first sugar and molasses purges the masseciute.

Preparation of Jaggery

Historically, the sugar cane cultivators used crushers which were oxen driven. Nowadays all the crushers are power driven. These crushers are located in fields near the sugar crop. The cut and cleaned sugar cane is put into the crusher. The extracted sugar cane juice is collected in a big vessel. A certain quantity of the juice is transferred to a smaller vessel for heating on a furnace.

Candy making

Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. Achocolatier is a person who prepares confectionery from chocolate, and is distinct from a chocolate maker, who create chocolate from cacao beans and other ingredients. Cotton candy is a form of spun sugar often prepared using a cotton candy machine.

èPacking food

Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale.

Packaging has several objectives: Physical protection, Barrier protection, Containment or agglomeration, Information transmission, Marketing, Security, Convenience, Portion control.

èFOOD MARKETING

Food marketing brings together the producer and the consumer.[1] It is the chain of activities that brings food from “farm gate to plate.”[2] The marketing of even a single food product can be a complicated process involving many producers and companies. For example, fifty-six companies are involved in making one can of chicken noodle soup. These businesses include not only chicken and vegetable processors but also the companies that transport the ingredients and those who print labels and manufacture cans. The food marketing system is the largest direct and indirect nongovernmental employer in the United States.