Open AccessOrganic Food Processing: A Review
Author(s) -
Durgesh Wadhwa,
Namrata Arya
Publication year - 2022
Publication title -
international journal of innovative research in engineering and management
Language(s) - English
Resource type - Journals
ISSN - 2350-0557
DOI - 10.55524/ijirem.2022.9.1.24
Subject(s) - food processing , business , sustainability , agriculture , production (economics) , food systems , organic farming , food packaging , food industry , food safety , microbiology and biotechnology , organic product , natural resource economics , agricultural science , food science , environmental science , chemistry , food security , geography , economics , biology , ecology , macroeconomics , archaeology
Organic farming and food production is a broad approach to farm management and food production that aims for long-term sustainability, high-quality products, and the use of techniques that do not affect the environment, human, plant, or animal health and welfare Any technology that does not convert modern foods into food products is referred to as a food process. This might include laundering, chopping, pasteurizing, freezing, fermentation, packing, state transition, and a whole lot more. Adding substances to food, for example, to extend the cooking time, is also part of the culinary process. In addition to contributing in environmental defense and preservation by increasing yields and reducing reliance on chemical pesticides and herbicides, genetically modified crops are expected to address a variety of hunger and deficiency disease concerns throughout the world. Though organic food products have the healthiest composition, they come with their own set of drawbacks. However, they are the most popular to eat due to their superior natural composition. The different methods involved in the organic food processing maintain the integrity of organic food products even after they reach home factories to be processed and distributed to customers for consumption.