COURSE- DYA1022 INTRODUCTION TO AGRICULTURE TECNOLOGY TITLE OF PRACITAL : STORAGE AND FOOD PROCESING LECTURER :SOFIAH HANIM BINTI HAMZAH JABATAN AGROTECHNOLOGY AND BIOINDUSTRY

COURSE- DYA1022 INTRODUCTION TO
AGRICULTURE TECNOLOGY
TITLE OF PRACITAL : STORAGE AND FOOD
PROCESING

LECTURER :RUGAYAH BINTI YUSOF
PROGRAMME : DAG1B JABATAN AGROTECHNOLOGY AND GROUP NO: 3

BIOINDUSTRY




























NAME NO. MATRIK



KUGAN SHARVIN A/L SAKTHIVEL 22DAG21F1166


NIK NUR ANIS BINTI NIK MAHMOOD 22DAG21F1033



NURUL ANIS AMALIN BINTI AZMAN 22DAG21F1027


SARA CLAIRISA A/P JOSEPH 22DAG21F1039

• "Storage" means the phase of the post-harvest system during which the products are kept in such a way

as to guarantee food security other than during periods of agricultural production.

• Storage refers to the process of keeping agricultural products for future use as food, raw materials, fuel or

for sale and to maintain its original state.











• To ensure that food is available all season.

• To reduces the amount of food spoilage cause by pest and diseases attack


• To ensure seeds availability for the next farming season.

• To preserve goods from loss of quantity

• To take advantage of a higher price during the off season

• Preservation/storage ensures adequate supply of raw materials to industry.

• With good storage structures, a farmer can cultivate more land.

3) METHODS

There are various methods of storage. Some of these are traditional while others


are modern. They include:
















BARNS: The most traditional and use in storing fresh yam. It consists of a


network of horizontal and vertical poles with a thatch roof. The yam tubers are tied

individually to the frame work of poles with strings with minimal contact between


individual yam tubers.





Yams could be equally be stored on a raised plat forms in the barn. Cocoyams


are stored in pits or on the floor of the barn. Cereals could be stored on poles on

the barn roof. Yam storage requires proper ventilation and moderate temperature.

• CRIBS- used for storing cereals e.g. maize and guinea corn. A crib is built from local


wooden materials with thatched roof. The crib is raised 1.22m above the ground

supported with strong pillars.


• RHOMBUS: Is used in the Northern Nigeria. It used for storing dry grains which


have been threshed. Rhombus should be raised on flat form. Have adequate

ventilation. Be plastered and sealed with wood.


• SILO: Most scientific but expensive. It is mostly use by Govt. large scale farmers


and co-operative societies. They are made from aluminum, steel etc. used for

storing dry cereals or grains. Air tight silos can preserve grains in good conditions


for over three years. All insects/fungi/bacteria are killed within three to five and kept

in control. Silos have high capacity which can store up to 1000 tons of grains.


• BIN STORAGE: This could be devices like tins, drums, earthen ware pots etc used


in small quantities of grains. Chemicals like phosphorus or dry pepper could be

added before corking the bins.

• BAGGING: Dry grains are packed in jute/sacks and kept in ware houses. The


bags are well aerated and are made in capacities of 50 or 100kg for easy

transportation. The produce and store should be fumigated to get rid of insects


and rats. It does not require high level of technology.


• COLD STORAGE: Involves the use of cold storage equipments like refrigerated


lorries, cold rooms etc to preserve agric products e.g. meats, fish, eggs, milk,

fruits etc. at low temperature 50c to 200c which retards the growth of micro-


organisms which causes spoilage. It requires large capital to establish.


• CANNING: Is more scientific and complicated method of storing agric produce


under hygienic conditions in air-tight cans and tins. It requires skilled personnel


special machines etc. Agric produce is sterilized and packed into sterile cans

and should be handled to avoid contamination. These are regulated by the govt.


through the Federal Ministry of Health.

• Each bag contains a definite quantity, which can be bought, sold


or dispatched without difficulty;



• Bags are easier to load or unload.



• It is easier to keep separate lots with identification marks on the


bags.



• The bags which are identified as infested on inspection can be


removed and treated easily; and



• The problem of the sweating of grains does not arise because the


surface of the bag is exposed to the atmospheres.

• Advantages










• The exposed peripheral surface area per unit weight of



grain is less. Consequently, the danger of damage from


external sources is reduced; and




• Pest infestation is less because of almost airtight



conditions in the deeper layers.




• The government of India has made efforts to promote


improved storage facilities at the farm level.

• 1.DEFINITION FOOD PROCESSING







• Food processing is the transformation of agricultural products into food, or of one

form of food into other forms. Food processing includes many forms of processing


foods, from grinding grain to make raw flour to home cooking to complex industrial

methods used to make convenience foods. Some food processing methods play


important roles in reducing food waste and improving food preservation, thus

reducing the total environmental impact of agriculture and improving food security.







• Primary food processing is necessary to make most foods edible, and secondary

food processing turns the ingredients into familiar foods, such as bread. Tertiary


food processing has been criticized for promoting overnutrition and obesity,

containing too much sugar and salt, too little fiber, and otherwise being unhealthful

in respect to dietary needs of humans and farm animals.

• CDIO







• Food has been processed and packaged since the earliest days of man's history on earth

• Herbs were dried and stored for use as medicines


• Alcoholic beverages were made from fruits and cereals.

• Early days of traditional food processing the main aim was preservation to maintain a supply of

wholesome.


• Nutritious food during the year and in particular to preserve it for hungry periods, for example

when hunting was poor.


• Food was seldom sold but traded and bartered.

• food processing still has the main objective of providing a safe nutritious diet in order to

maintain health other aspects

• PROCESS

• There are various process of storage. Some of these are traditional while others are modern. They include:








• Primary food processing

• Primary food processing turns agricultural products, such as raw wheat kernels or livestock, into

something that can eventually be eaten. This category includes ingredients that are produced by ancient

processes such as drying, threshing, winnowing and milling grain, shelling nuts, and butchering animals
for meat. It also includes deboning and cutting meat, freezing and smoking fish and meat, extracting and

filtering oils, canning food, preserving food through food irradiation, and candling eggs, as well as

homogenizing and pasteurizing milk.




• Contamination and spoilage problems in primary food processing can lead to significant public health

threats, as the resulting foods are used so widely. However, many forms of processing contribute to

improved food safety and longer shelf life before the food spoils. Commercial food processing uses
control systems such as hazard analysis and critical control points (HACCP) and failure mode and effects

analysis (FMEA) to reduce the risk of harm.

A man using a bread peel to slide a round disk of raw flatbread dough into a brick oven

Baking bread is an example of secondary food processing.

Secondary food processing is the everyday process of creating food from ingredients that are ready to use.

Baking bread, regardless of whether it is made at home, in a small bakery, or in a large factory, is an example
of secondary food processing. Fermenting fish and making wine, beer, and other alcoholic products are

traditional forms of secondary food processing. Sausages are a common form of secondary processed meat,

formed by comminution (grinding) of meat that has already undergone primary processing. Most of the

secondary food processing methods known to human kind are commonly described as cooking methods.












Tertiary food processing is the commercial production of what is commonly called processed food.These are
ready-to-eat or heat-and-serve foods, such as TV dinners and re-heated airline meals.

• Benefits of food processing include toxin removal, preservation, easing marketing and

distribution tasks, and increasing food consistency. In addition, it increases yearly availability of

many foods, enables transportation of delicate perishable foods across long distances and

makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-

organisms. Modern supermarkets would not exist without modern food processing techniques,

and long voyages would not be possible.





• Processed foods are usually less susceptible to early spoilage than fresh foods and are better

suited for long-distance transportation from the source to the consumer. When they were first

introduced, some processed foods helped to alleviate food shortages and improved the overall

nutrition of populations as it made many new foods available to the masses.