Imporatnce of food preservation

These include:

• increased shelf-life
• decreased hazards from microbial pathogen
• decreased spoilage (microbial, enzymatic)
• inactivation of anti-nutritional factors
• ensured round the year availability of seasonal foods
• perishable foods can be transported to far-off distances from the site of production
• increased availability of convenience (e.g. Ready-to-serve beverages, Instant mixes) foods and
• increased variety of foods, some with enhanced sensory properties and nutritional attributes.