1. Marketable Food: Growing, Handling, Processing, and Packaging
Chapter 7
Marketable Food: Growing, Handling, Processing, and Packaging

2. Learning Objectives
After completing this chapter, you should be able to:
• Distinguish among organic, certified organic, and
conventional production of food.
• Define genetically modified organism and agricultural
biotechnology.
• Describe the steps involved in harvesting and transporting
food.
• Explain food additives, food irradiation, freeze-drying, and sous vide.

3. Learning Objectives continued:
After completing this chapter, you should be able to:
• Identify the characteristics of enriched food and fortified food, and explain their roles in nutrition.
• Define processed food and processed packaged food, and describe the nutritional differences among the various types of processed food.

4. Consumer Interest in Food Production

5. Food-Production Methods
Conventional Farming

6. Organic Farming

7. Genetically Modified Food

8. Consumer Concerns

9. Harvesting and Transporting Food

10. Processing and Packaging Food
Processed Food, Processed Packaged Food,
and Processed Produce
Food Additives

12. Food Irradiation, Freeze-Drying, and Sous Vide
Food Enrichment and Fortification

13. Receiving and Storing Food
Storage

14. 1. Distinguish among organic, certified organic, and conventional production of food.
Conventional food products are those grown using agricultural methods approved by a national governing agency.
In the United States, these methods are studied and regulated by the USDA.
Organic food is food that has been produced without synthetic fertilizers, sewage sludge, irradiation, and genetic engineering.
Farmers who want to use the certified organic label must be certified by a USDA-accredited certifying agent, and they must maintain records of their operation.

15. 2. Define genetically modified organism and agricultural biotechnology.
Genetically modified organisms are plants or animals whose genetic makeup has been altered using recombinant DNA technology.
This technology allows the DNA, or genetic code, of two organisms to be combined.
This results in a change to the genetic code of the receiving plant or animal and its offspring.
Agricultural biotechnology is the application of technology to living organisms in order to produce something of use.

16. 3. Describe the steps involved in harvesting and transporting food.
Harvesting food involves gathering it (for example, in the field) for market.
This is often followed by light processing, such as washing, trimming, or preserving.
Transporting food can involve several steps, such as being carried by hand in the field, carried on a wagon to the farm’s processing center, taken by truck to the nearest airfield, and flown to its final destination.
From the airplane, it may be driven to a local distributor and finally taken to the grocery store, restaurant, or foodservice operation.

17. 4. Explain food additives, food irradiation, freeze-drying, and sous vide.
Food additives are put into food to perform specific functions, such as improving flavor, color, and texture; retaining nutritional value; preventing spoilage; and extending shelf life.
Additives are used to keep food fresh and appealing while it is transported to market.
Food irradiation is a process that helps to reduce or eliminate pathogens in food using ionizing radiation.
Irradiation can inhibit sprouting and mold growth and can be used in place of chemicals to eliminate insect pests.
Irradiation neither changes the nutritional value of the food nor makes the food radioactive.
Freeze-drying removes all the moisture from food to prevent spoilage.
Food that has been freeze-dried can be stored for a long time and restored to its original form with the addition of water.

18. Sous vide is a food-preparation method that utilizes vacuum packaging.
4. Explain food additives, food irradiation, freeze-drying, and sous vide continued…
Sous vide is a food-preparation method that utilizes vacuum packaging.
This method reduces food shrinkage and preserves nutrients and flavor.
It is used by restaurants, foodservice operations, and food manufacturers.
Sous vide is a controlled process due to the potential for pathogens.
When using this process, managers should pay close attention to their HACCP plan.

19. 5. Identify the characteristics of enriched food and fortified food, and explain their roles in nutrition.
Enrichment means restoring nutrients that are removed when processing food.
This generally applies to grain products.
Flour is enriched with thiamin, riboflavin, niacin, folic acid, and iron.
Fortification differs from enrichment in that fortification adds nutrients to food that did not have them originally, such as adding iodine to salt.
Fortification increases the value of food because it contributes nutrients that a given population is unlikely to receive without this addition.

20. 6. Define processed food and processed packaged food, and describe the nutritional differences among the various types of processed food.
Processed food is food that has undergone any type of planned or deliberate change before it is delivered for consumption.
Processed packaged food includes products that the consumer will process further, such as biscuit and pancake mixes.
In general, the more processing a food undergoes, the less nutritional value it has.
However, some types of processing, such as the use of preservatives or special packaging such as modified atmosphere packaging, can maximize a food’s nutritional value.
Additionally, enrichment and fortification improve the nutrient content of food.
Some additives used to flavor or cure may increase the amount of sodium in the food and make it less desirable, however.

21. Key Terms:
Agricultural biotechnology Changing living organisms in order to produce something of use, such as plants or animals, microorganisms, or products. This includes genetic modification as well as the use of biological organisms in the production of food.
Certified organic A plan that specifies practices and substances used in the production of organic food.
Chemical loss The reduction of nutrients due to destruction or transformation of the chemical composition of food.
Conventional food Food products grown using approved agricultural methods. In the United States, such methods are studied and regulated by the U.S. Department of Agriculture (USDA).
Crossbreeding The breeding of different varieties of plants or animals exhibiting favorable characteristics to produce offspring with the best qualities of each variety.
Enrichment Restoring nutrients that are removed when food is processed.

22. Key Terms continued:
Food additive An ingredient other than the ingredients of the original food that is put into food to perform specific functions, such as improving flavor, color, and texture; retaining nutritional value; preventing spoilage; and extending shelf life.
Food irradiation The process of treating food with ionizing radiation, which can reduce or eliminate bacteria and parasites that cause foodborne illness.
Fortification Adding nutrients to a food that it did not have originally.
Freeze-drying A process that removes all the moisture from food to prevent spoilage.
Genetically modified organism A plant or animal whose genetic makeup has been altered using recombinant DNA technology.
Herbicide A chemical formulated to kill weeds.
Hybrid plant A common example of crossbreeding, with half the genes coming from one plant and half the genes coming from another plant.

23. Key Terms continued:
Organic food Food that has been produced without synthetic fertilizers, sewage sludge, irradiation, or genetic engineering.
Packaged processed food Food such as frozen food, canned food, and jar baby food, as well as products that consumers themselves process further, such as biscuit and pancake mixes.
Pesticide A chemical formulated to kill insects.
Physical loss Peeling, trimming, cutting, and other physical actions that can cause nutrient loss.
Processed food Food that has undergone any type of planned or deliberate change before being delivered for consumption.
Recombinant DNA technology Technology that allows the DNA, or genetic code, of two organisms to be combined; this results in a permanent change to the genetic code of the receiving plant or animal, as well as its offspring.

24. Key Terms continued:
Selective breeding The process of reproducing the best plants of the harvest or the best animals of the herd.
Sous vide A food-preparation method that utilizes vacuum packaging; its name comes from the French term for “under vacuum.”
Sustainability Practices that meet current resource needs without compromising the ability to meet future needs, including innovative approaches to growing quality products and to increasing the food supply without damaging the environment and consuming
valuable resources.
Transgenic organism An organism in which the DNA of one species is implanted in another.

25. Chapter Images

26. Chapter Images continued