Food Commodities

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Food commodities are traded to international markets over continents and distributed to reach remote places also. The food commodities are ranked based on availability productivity, and demands of the addition population. Non-processed food items such as whole grains, pulses, spices, cashews, freezing foods, fruits, vegetables, milk, eggs and many more are food commodities that are traded to native or internal markets and international markets. Processed food commodities consist of edible oils, butter, cheese, cedars, fruit juices, sauces and all types of flours. The food business is a multi-billion dollar enterprise and the world's largest industry.

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Handling food commodities includes many foremost factors that cannot be ignored such as storage, shelf life and climatic characteristic conditions. Storage space requirements should be given specific attention, as the number of space valuable in a Storage depends upon the total volume of food stored and on the number of different commodities. Cut off stacks need more usable volume than one large stack; hence, each commodity should be stacked separately. Shelf life refers to the average number of time a product may be stored without nutritional deterioration. A food commodity can deteriorate for some reasons such as aging, microbiological decay, chemical and bodily degradation and texture changes. Deterioration of food commodities can be reduced or slowed by specific processing, packaging, handling and storing. Universal guidelines for controlling climatic characteristic and humidity conditions to suit the discrete food commodities are impossible, because these conditions and the operating environment vary from place to place. However, some basic instructions can be followed such as retention all food commodities in dry conditions, storing wet and dry foods separately, cross-ventilation in the warehouse, sunroofs and covering food commodities during transportation.

Besides food commodities being a profitable trading business, large quantities of food items are donated straight through food distribution programs as relief measures. The commodities required food programs use reasonable food staples to furnish basic cusine to populations in ultimate food protection emergencies, as well as for development activities designed to address food protection goals.

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