History of food processing

1. HISTORY OF FOOD
PROCESSING
AGRICULTURAL
PRODUCTS ACROSS
THE WORLD

2. Food processing dates back to the prehistoric ages, with crude
processing methods that included slaughtering, fermenting,
sun drying, preserving with salt, and various means of cooking
(such as roasting, smoking, steaming, and oven baking). For
thousands of years, people have been trying to make food
processing faster, affordable, and long-lasting. And the long
history of food processing has helped us sustain our quickly
growing societies.
INTRODUCTION

3. PRE HISTORIC PERIOD
In the Prehistoric era, food processing played a crucial role in the lives of early
humans. While the exact origins of cooking are not fully understood, evidence
suggests that the use of fire for cooking and processing food was prevalent during
this time. Cooking food provided benefits such as improved digestibility and
enhanced flavor. Studies among hunter-gatherer tribes like the Hadza in Tanzania
have shown that cooking tubers over fire was a common practice. Research on
gut microbiota has revealed that ancient humans had diverse microorganisms in
their guts, possibly indicating their adaptation to extracting nutrients from fiber-
rich foods. While the exact details of prehistoric food processing remain unknown,
these studies provide insights into the early methods of food preparation and the
relationship between food processing and human evolution.

4. Drying was a prevalent method of food processing in the
prehistoric era. It involved exposing food to the sun or air to
remove moisture, which helped inhibit the growth of bacteria
and prevent spoilage. Sun drying, in particular, was the oldest
and most dominant method of preservation during that time.
Evidence shows that cultures in the Middle East and oriental
regions actively dried foods as early as 12,000 B.C. This
method allowed early humans to
preserve various types of food,
reflecting their available
food supplies such as fish,
wild game, and domestic animals.

5. Smoking was another crucial method of food preservation in the
prehistoric era. Smoking involved exposing food, usually meat or fish,
to smoke from burning or smoldering plant materials, often wood.
The smoke helped preserve the food by drying it, slowing down the
activity of enzymes, and imparting an antimicrobial effect that
inhibited the growth of bacteria and other microorganisms. This
method not only preserved the food but
also added a distinct flavor. Evidence of
early smoking pits has been found at various
archaeological sites, indicating that this
method of preservation was widely used by
our early ancestors.

6. 19TH CENTURY
In the 19th century, significant advancements in
food processing took place. One notable
development was the invention of canning by
Nicolas Appert in 1810, which allowed for long-
lasting food preservation. This innovation was
driven by the need to provide a ready supply of
food for Napoleon Bonaparte's army.

7. PASTEURIZATION, DEVELOPED BY LOUIS PASTEUR IN THE 1800S, ALSO
BECAME POPULAR DURING THIS TIME, MAKING FOOD SAFER AND MORE
ACCESSIBLE. PASTEURIZATION, A SIGNIFICANT FOOD PROCESSING
METHOD, WAS DEVELOPED IN THE 19TH CENTURY BY FRENCH SCIENTIST
LOUIS PASTEUR. PASTEURIZATION INVOLVES HEATING BEVERAGES, SUCH AS
WINE AND BEER, TO A SPECIFIC TEMPERATURE FOR A SHORT PERIOD OF
TIME TO KILL HARMFUL MICROORGANISMS AND EXTEND THEIR SHELF
LIFE. PASTEUR'S DISCOVERY OF THE LINK BETWEEN MICROORGANISMS AND
SPOILAGE LED TO THE DEVELOPMENT OF PASTEURIZATION, WHICH
REVOLUTIONIZED THE PRESERVATION OF BEVERAGES AND OTHER
PERISHABLE FOODS.

8. CANNING, METHOD OF PRESERVING FOOD FROM SPOILAGE BY STORING
IT IN CONTAINERS THAT ARE HERMETICALLY SEALED AND THEN
STERILIZED BY HEAT. THE PROCESS WAS INVENTED AFTER PROLONGED
RESEARCH BY NICOLAS APPERT OF FRANCE IN 1809, IN RESPONSE TO A
CALL BY HIS GOVERNMENT FOR A MEANS OF PRESERVING FOOD FOR
ARMY AND NAVY USE. APPERT’S METHOD CONSISTED OF TIGHTLY
SEALING FOOD INSIDE A BOTTLE OR JAR, HEATING IT TO A CERTAIN
TEMPERATURE, AND MAINTAINING
THE HEAT FOR A CERTAIN
PERIOD, AFTER WHICH THE
CONTAINER WAS KEPT
SEALED UNTIL USE.

9. DURING THE 20TH CENTURY, THE HISTORY OF FOOD
PROCESSING AND AGRICULTURAL PRODUCTS SAW
SIGNIFICANT ADVANCEMENTS, ESPECIALLY IN THE
DEVELOPMENT OF READY-TO-EAT MEALS. THIS
CENTURY SAW THE EMERGENCE OF VARIOUS FOOD
PROCESSING TECHNIQUES THAT TRANSFORMED
AGRICULTURAL PRODUCTS INTO CONVENIENT AND
EASILY CONSUMABLE FORMS. CANNING, FREEZING,
AND DEHYDRATION BECAME POPULAR METHODS FOR
PRESERVING AND PROCESSING FOOD.

10. CANNING IS A METHOD OF PRESERVING
FOOD IN WHICH THE FOOD CONTENTS ARE
PROCESSED AND SEALED IN AN AIRTIGHT
CONTAINER. AN EXAMPLE OF AN
AGRICULTURAL PRODUCT THAT CAN BE
CANNED IS TOMATOES.

11. FREEZING IS A METHOD OF PRESERVING
FOOD BY LOWERING ITS TEMPERATURE
TO INHIBIT MICROORGANISM GROWTH.
AN EXAMPLE OF AN AGRICULTURAL
PRODUCT THAT CAN BE FROZEN IS
BLUEBERRIES.

12. DEHYDRATION IS A PROCESS
OF REMOVING WATER FROM
AGRICULTURAL PRODUCTS TO INHIBIT
THE GROWTH OF MICROORGANISMS.
AN EXAMPLE OF AN AGRICULTURAL
PRODUCT THAT CAN BE DEHYDRATED
IS APPLES.

13. 21ST CENTURY: FOOD SAFETY AND REGULATION
ALTHOUGH PROCESSED FOODS WERE FAST AND
AFFORDABLE, CONCERNS BEGAN TO RISE ABOUT
THEIR NUTRITIONAL VALUE IN THE LATE 20TH
AND EARLY 21ST CENTURY
21ST CENTURY

14. PHILIPPINES

15. Food processing has certainly come a long way over the years.
During the pre-historic period, early humans relied on simple
methods like drying and smoking to preserve food. In the 19th
century, the processes of pasteurization and canning were developed,
helping to extend the shelf life of perishable foods. This led to
improved food safety and reduced food waste. Moving on to the 20th
century, the development of ready-to-eat meals revolutionized the
way people consumed food. This era saw the rise of convenience
foods and mass production techniques, making meals more
accessible and convenient for consumers.
CONCLUSION

16. IN THE 21ST CENTURY, THERE HAS BEEN A STRONG FOCUS ON FOOD
SAFETY AND REGULATION. WITH ADVANCEMENTS IN TECHNOLOGY
AND AN INCREASED UNDERSTANDING OF FOODBORNE ILLNESSES,
THERE HAS BEEN A CONCERTED EFFORT TO ENSURE THAT FOOD
PROCESSING METHODS ARE SAFE AND RELIABLE. THIS INCLUDES
MEASURES TO PREVENT CONTAMINATION AND ENSURE THE
OVERALL QUALITY OF FOOD PRODUCTS. OVERALL, EACH CENTURY
HAS BROUGHT SIGNIFICANT ADVANCEMENTS IN FOOD PROCESSING,
CONTRIBUTING TO THE WAY WE PRODUCE, PRESERVE, AND
CONSUME FOOD TODAY.

17. GROUP 1
DHEA ERMOCILLA
KRISTINE NARDO
MARJONE GALDO
MARY JANE
ESCOPETE
MARY JOY HERMO

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