Early Methods of Processing Food
Many people may think food processing is primarily a product of technology in the 20th century, which brought the advent of products being canned, flash frozen or mixed with other ingredients. Food processing, however, dates back many centuries to ancient times, when the need to sustain the lifespan of both beverages and foods for future use was first recognized. Does this Spark an idea?
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Beer and Wine
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Two of the earliest examples of food processing occurred in ancient Greece, where both wine and beer were made. Wine was made in a simple manner: After the grapes were taken from the vine, they were trampled to squeeze out their juice; the juice was then placed in a jar and allowed to ferment. Beer, meanwhile, was made from a dough of barley, which was left in a dough that fermented as well.
Bread
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The processing of bread dates back to ancient Egypt, with bread being made from grains including barley, emmer and spelt. The grains of that age were coarse. They were pounded between two stones and then made into a dough that was baked or fried. Grains were the first food staple stored in large quantities, with silos being the primary facility for holding them.
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Salting, Drying and Sugaring
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Another means of food processing dating back to ancient times was salting, which kept meat from spoiling far beyond its life expectancy if left untouched. That process, along with air drying, was also used for fish, vegetables and fruits. Sugar was later used to process and preserve fruits in jams and jellies, bringing with it another means of extending the lifespan of produce.
Later Developments
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Other early methods of processing food, which are considered primitive by today's standards, were introduced many centuries later. These included vacuum bottles, which led to the canning of fruits and vegetables, and pasteurization, which kept milk drinkable for a much longer time than it was previously.
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References
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