Major preservation technologies

Following harvest, slaughter, or manufacture, all foods lose quality at a rate that varies in a manner that is very dependent on food type, composition, formulation (for manufactured foods), packaging, and storage conditions. The potential for this loss of quality may occur at any of the many stages between the acquisition of raw materials and the eventual consumption of a finished product. These stages include: raw material storage; product formulation; processing; packaging; storage in the factory; distribution to depots; further storage; distribution to retail outlets; display in shops and stores; sale to the consumer; transport to the home; storage in the home; preparation for consumption; and consumption (Gould, 1989a).