For centuries, humans have been innovative in finding ways and means to preserve food in times of plenty. This is evident from the many archaeological finds and ancient scripts. The methods used could be called ‘low tech’ in the current context, yet it was technology that worked for them and helped assure food storage.
Seafarers had to ensure a supply of nutrients that could sustain them during their days at sea. Nomadic people who stayed in a place where food would be plenty, devised means to dry or brine and create stores that could be carried on. Amphoras of olive oil and Garum (a fish sauce) are indicative of this activity. These are just a few examples, some of which are still in use since centuries, like the fish sauce in Asian countries, used just like a condiment similar to soy sauce.
Herbs along with spices like pepper and chilli, with their essential oils and anti-microbial, anti-fungal properties, mixed with salt, played a role in preservation. This is still prevalent in creating cured meats. Low temperature smoking, using special kinds of wood, the resins of which contribute to preservation of food is a method used to smoke fish and meat, which would otherwise be perishable. In India, salt, asafoetida, turmeric, as well as oil are ingredients often used in pickling.
Clay, rice husks, cow dung and neem oil used for constructing ‘Kangi’ – a tall storage bin for grains – has been in Indian villages for a long time and are still prevalent. The same structures in varying forms are seen in other Asian countries and Africa. Ghee in India and Smen in the Middle Eastern countries were, and still are, made as a way to convert butter into a storable ingredient.
From such humble low-tech activity, we can see how we have tied food, alchemy and technology together. Its progressive forms emerged during the Industrial Revolution in Europe, in about 1750. A period when machines started playing a role in food production. During World War II, canning food became a major industry to preserve supplies that were going to the battlefields. During my last visit to South Africa, I came across a large canning factory in a remote area of Nelspruit, which had supplied the British army posted all the way in Egypt! (The company is now big in dehydration of vegetables and onions).
From such humble low-tech activity, we can see how we have tied food, alchemy and technology together
Freezing plays a major role now in food processing. Among all the food processes, this method causes relatively little change in the nutrients, making it the most effective way to preserve and transport food ingredients. It is thought of as a new method but has been used for centuries by the Inuit (Eskimo) population, who just buried their food in ice. It is a simple technology used also in countries like Japan, Russia and China. In the 16th century, Italians discovered that if enough salt was mixed with ice, temperatures fell and the mixture could be used for freezing. By 1870 chilled meats were transported across seas to other continents.
New and innovative technologies are making freezing more efficient. For example, quick freezing or blast freezing, wherein small objects like cut vegetables or small berries or fruit are passed through a chilling process of 0°C to -5°C in a few minutes cause crystals to form and protect them. This has revolutionised cold storage and packaged ingredients.
Contact or plate freezing is used similarly for slabs of meat or fillets of fish. Immersion of whole chicken in a brine sugar solution (a very cold liquid of it) is another technique used. Some high value foods are dipped in liquid nitrogen at –196° which is a form of instantaneous freezing. Renowned chefs like Hestor Blumenthal and Ferran Adriá of El Bulli have revolutionised restaurant cuisine and taken it to higher forms by using liquid nitrogen; a kind of food magic show that has enthralled many.
After being pasteurised twice what nutritional benefits do juices give us?
Other not so dramatic but just as innovative technologies are making waves in the food industry. Freeze-drying of herbs, onion and garlic is one such method. Also, in the case of fruit juices, when not freshly squeezed by or for us, the other option is fruit concentrates that are produced industrially. These are pasteurised, with additives for preservation, taste and colour, which is lost in processing. These are used by other companies, who in turn re-constitute them into fruit juices as we know them in the packed or bottled form. Once again pasteurised. A thought always crosses my mind, after being pasteurised twice, what nutritional benefits do these juices give us? During the pasteurisation process, which involves temperatures from 95° and above for sustained time of about an hour or so how much nutrient value is lost to us?
The solution to this is the latest and better process called Pascalization by which very high pressure is applied to sterilise and process juices. (Also jams, jellies, guacamole, salad dressings, vegetables etc.). It inactivates enzymes and microbes in the food such as yeast, molds and bacteria, which cause food spoilage. Also, no additives or preservatives are needed. The fresh colour of the fruit/vegetable juice is naturally retained. Surprisingly, it is based on a discovery made in the 17th century by Blaise Pascal but brought in use recently with great success. The juices produced by this method have a distinctive freshness of taste and colour; just like fresh juice. Though the shelf life is shorter than the pasteurised version, it has gained popularity due to its fresh taste and nutritional value.
Italians discovered that if enough salt was mixed with ice, temperatures fell and the mixture could be used for freezing
New low-oxygen and controlled climate technologies are very relevant to conserve grains, dried fruits, nuts and dry food powders in a natural non-intrusive way. Grains and nuts as well as dried fruits have to be fumigated (sometimes with banned toxins) two to three times in an annual storage period, in warehouses and processing units before they are packed in consumer packs. Pulses are very vulnerable to infestations. Climate control bulk packing is the right solution. Ethylene control by way of mats or small pouches can also control vegetables from rotting in sale outlets. These are simple technologies that are improving the quality of our food.
We often see friends actively sharing information on corporates ‘playing’ with our food. It is evident that we as consumers are becoming aware of the health hazards of being exposed to chemicals in what we consume. India has declared the Food Processing Industry as its ‘Sunshine Growth Industry’ this decade. So it is time we as consumers in urban areas keep up with what is developing in this industry. We should demand and create awareness for non-hazardous technologies to treat or preserve our food with our wallet and with our choices. Only we can force food companies and processors to go for technologies that are best for us and for our health. The push for this has to be initiated by us, the urbanites.
Sumitra Naren is active as a consultant in the organic food sector and related sustainable technologies. She works in both the EU and India as director of SNConsultancy.
Comments (0)