Agri 2 Module 1

Agricultural Product Processing

involves transforming raw agricultural products into more consumable or usable forms such as food, feed, fiber, fuel

Agricultural Product Processing

These processes not only extend the shelf life and enhance the value of products but also improve their marketability and accessibility

Agricultural Product Processing

crucial in minimizing postharvest losses and adding value to the product.

Raw Products - Agricultural Product Processing - Processed Products

Agricultural Product Processing Steps (3)

Food Systems

are the sum of actors and interactions along the food value chain, from input supply and production of crops, livestock, fish, and other agricultural commodities to transportation, processing, retailing, wholesaling, and preparation of foods to consumption and disposal

1. Production

2. Processing

3. Distribution

4. Consumption

Name all parts of the food system

Postharvest Systems

are open systems that deliver sorted, segregated, packaged, and market-appropriate products to consumers in selected, sometimes very distant locations

Processing, Distribution, Consumption + Waste Management & Utilization

Which part of the Food system encompasses Postharvest systems?

1. Economy

2. Food Safety and Security

3. Public Health

4. Environmental Sustainability

5. Energy Sector

APP has a significant impact to the ff:

In the Philippines, substantial post-harvest losses of 10% to 50% was recorded from the initial harvesting, grading, packaging and transportation from field to storage and distribution to the consumers.

Percentage of Post-harvest losses in the Philippines

1. Inherent nature of produce.

2. Tropical setting of the country.

3. Lack of post-harvest infrastructure and facilities.

4. Improper handling.

5. Multi-layered distribution system.

Major contributors to huge losses according to Mopera

Agricultural Product Degradation

refers to the loss of quality, nutritional value, or safety of agricultural products from the time of harvest until consumption.

1. Biological Factors

2. Chemical Factors

3. Physical Factors

4. Environmental Factors

5. Handling and Storage Practices

Main causes for Agricultural Product Degradation

1. Microbial Activity

2. Enzymatic Activity: overripen/lose crispiness

3. Pests and Insects

Biological Factors

1. Oxidation

2. Browning Reactions

3. Moisture Loss or Gain

Chemical Factors

1. Temperature

2. Mechanical Damage: bruising, cutting, or crushing

3. Light Exposure

Physical Factors

1. Humidity

2. Oxygen Levels

3. Contaminants and Pollutants

Environmental Factors

1. Improper Handling

2. Inadequate Storage

Handling and Storage Practices

Agricultural processing

involves a series of activities aimed at enhancing the quality, safety, and longevity of agricultural products.

Common Processing Activities

processes ensure that products are suitable for consumption, storage, and transportation.

1. Cleaning

2. Sorting

3. Grading

4. Treating

5. Thermal Processing (3)

6. Drying (3)

7. Grinding (2)

8. Milling (2)

9. Freezing

10. Chemical Preservation (2)

11. Dressing (3)

12. Packing (2)

13. Storage

14. Transportation

Common Processing Activities

1. Cleaning

involves removing impurities such as dirt, stones, and plant debris from the grains and seeds.

1. Cleaning

is crucial to prevent contamination and ensure the quality of the final product.

2. Sorting

After cleaning, the produce are sorted based on size, shape, and other characteristics.

2. Sorting

This process helps in separating damaged or substandard items from the good ones.

3. Grading

involves classifying grains and seeds into different categories based on quality parameters such as size, weight, and color.

4. Treating

include processes such as disinfection or the application of preservatives to protect against pests and diseases during storage and transport.

5. Thermal Processing

involves applying heat to food products to destroy microorganisms and inactivate enzymes that can cause spoilage and foodborne illnesses.

1. Pasteurization: set specific temp

2. Sterilization: apply higher temp

3. Blanching: immerse food in boiling water

Thermal Processing Techniques

6. Drying

process of removing water from food products, which inhibits the growth of microorganisms and enzymes that cause spoilage.

1. Sun Drying

2. Air Drying

3. Freeze Drying

Drying Techniques

7. Grinding

involves breaking down grains, seeds, or other agricultural products into smaller particles.

7. Grinding

This process is essential for producing flours, powders, or other processed forms of the raw materials.

1. Mechanical Grinding: using mills or grinders

2. Wet Grinding: incorporating water or other liquids

Grinding Techniques

8. Milling

a specific form of grinding that involves the reduction of grains to produce flour or meal.

1. Hammer Mills: high speed rotating hammers

2. Roller Mills: rotating cylindrical rollers

Milling Techniques

9. Freezing

A method of preserving food by lowering its temperature to inhibit microbial growth and enzymatic activity.

0°F or -18°C

Food that is correctly managed and stored in the freezer at ___ will remain safe.

10. Chemical Preservation

are substances added to food products to prevent spoilage and extend shelf life by inhibiting microbial growth or chemical changes.

1. Class I Traditional Preservatives

2. Class II Chemical Preservatives

Chemical preservatives are usually classified into 2 classes:

Wood smoke, sugar, honey, salt, spices, alcohol, vinegar, and vegetable oil

Examples of Class I Traditional Preservatives:

Nitrites, propionates, parabens, benzoates, acetates, sorbates, and sulfur dioxide.

Examples of Class II Chemical Preservatives:

11. Dressing

Involves preparing and handling fresh produce or meat to make it ready for cooking or consumption.

1. Trimming: removing unwanted parts of the food item

2. Portioning: cutting the food into specific sizes

3. Adding Seasonings

Steps/examples of Dressing:

12. Packing

involves placing processed agricultural products into suitable containers for storage and distribution.

1. Material Choice: selecting appropriate packing materials

2. Labeling

Considerations in packing:

13. Storage

Involves keeping the product in controlled environments to prolong shelf life and maintain quality.

1. Refrigeration for perishable items

2. Dry storage for grains

Storage techniques/examples?

14. Transportation

Ensures that products are moved from processing facilities to markets or consumers while maintaining their quality.

Appropriate packaging and handling

Effective transportation requires appropriate _____ and ______ to prevent damage or spoilage.