Grënn fir Liewensmëttel Erhaalung

Food Preservation is baséiert on some principles. These Include:
i. To destroy micro-organisms
ii. To Prevent the entry of micro-organisms into foods.
iii. To Arrest or prevent pure chemical reactions in foods.
iv. Arrest the action of food enzymes.
i. To prevent spoilage, which may result due to action of enzymes and micro-organisms.
ii. To prolong the shelf life of foodstuffs.
iii. To avoid wastage, especially when they are not in season.
iv. To allow for the use of foods during off-season.
v. To ensure food security.
vi. To provide variety of food for the family.
vii. To take ëm of emergency situations.

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