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Concept
Food storage
Résumé
Food storage is a way of decreasing the variability of the food supply in the face of natural, inevitable variability. It allows food to be eaten for some time (typically weeks to months) after harvest rather than solely immediately. It is both a traditional domestic skill (mainly as root cellaring) and, in the form of food logistics, an important industrial and commercial activity. Food preservation, storage, and transport, including timely delivery to consumers, are important to food security, especially for the majority of people throughout the world who rely on others to produce their food.
Significant losses of food are caused by inadequate storage conditions as well as decisions made at earlier stages of the supply chain, which predispose products to a shorter shelf life. Adequate cold storage, in particular, can be crucial to prevent quantitative and qualitative food losses.
Food is stored by almost every human society and by many animals. Storing of food has several main purposes:
Storage of harvested and processed plant and animal food products for distribution to consumers
Enabling a better balanced diet throughout the year
Reducing food waste by preserving unused or uneaten food for later use
Preserving pantry food, such as spices or dry ingredients like rice and flour, for eventual use in cooking
Preparedness for catastrophes, emergencies and periods of food scarcity or famine, whether as basic emergency preparedness (for most people) or in its more extreme form of survivalism (prepping)
Religious reasons: for example, leaders in the LDS Church (Church of Jesus Christ of Latter Day Saints) instruct church members to store food.
Protection from animals or theft
The safe storage of food for home use should strictly adhere to guidelines set out by reliable sources, such as the United States Department of Agriculture. These guidelines have been thoroughly researched by scientists to determine the best methods for reducing the real threat of food poisoning from unsafe food storage.
Source officielle
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