Food PreservationFood preservation involves processes and techniques to prevent food spoilage, making it safer, easier to digest, and extending shelf life. Common methods include cooking, freezing, pickling, drying, and pasteurization.

Disadvantages of Food Processing

• Loss of nutrients

• Higher costs

Key Terms

• Food processing: Treatment of food before sale; often seen as overly processed and unhealthy.

• Food preservation: Techniques used to prevent food spoilage.

• Fresh food: Healthier choice.

Causes of SpoilageSpoilage occurs due to microorganisms such as bacteria, yeast, or mold.

Grain ConservationGrains are staple foods stored in silos or homes to ensure year-round availability. Proper storage methods prevent moisture and pest damage.Common storage methods:

• Clay pots (zefala)

• Grass baskets (izisulu)

• Grain pits (iziles)

• Bags (canvas)

• Grain huts (elevated)

Pickling, Drying, and Curing

• Pickling: Foods are immersed in brine, preventing spoilage. Common examples include cucumbers and onions, with local varieties such as Achaar and chutney.

• Curing: Uses salt to preserve food (e.g., biltong), enhancing flavor and inhibiting spoilage.

• Drying: Food is dehydrated to prolong shelf life; a traditional example is Dipabi from Sotho cuisine.