CYTED-D AHI: An Ibero American project on intermediate moisture foods and combined methods technology

Abstract The CYTED-D project on intermediate moisture foods and combined methods technology (CYTED-D AHI) involved during a 4-year period 60 research centers in Ibero America and over 300 scientific and technical personnel. Major advances were made in preservation of local foods such as meats and meat products, milk and dairy products, fruits and vegetables and marine products by reduction of the water activity and the use of combined factors (mild heating, low pH, preservatives, etc.). The rationale, objectives, organizational aspects, major technological accomplishments and shortfalls are discussed in this paper. This technological development deserves a closer look, particularly by food technologists from less developed countries, where refrigeration facilities are scarce.