Canning (PA Technology)

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Last modified by Axel Heinemann on 2014-11-09. This is a wiki so please feel free to update information by clicking on "Edit with form". | Printable version

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Name of technology example:		Type
Canning		☐ Energy Efficiency ☑ Renewable Energy ☑ Alternative Methodology

Description	Food preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), or other micro-organisms (although some methods work by introducing benign bacteria or fungi to the food), as well as retarding the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint, when compared to modern methods. Maintaining or creating nutritional value, texture and flavor is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have come to be seen as desirable qualities – cheese, yogurt and pickled onions being common examples. (Source: http://en.wikipedia.org/wiki/Food_preservation) Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state.
Technology for the Application of	☑ Solar ☑ Biomass ☑ Biofuel ☑ Biogas ☑ Wind ☐ Geo-Thermal ☑ Hydro ☐ Energy Efficiency ☑ Other: Any electrical power or heat provided by renewables
Primarily Relevant for the following Agricultural Value Chain Steps	☐ Mechanization ☐ Efficiency of Operation ☑ Processing ☐ Transportation ☐ Controlled Atmosphere ☐ Controlled Temperature ☐ Mechanical Sorting ☑ Preservation ☐ Other: /
Primarily Relevant for the following Agricultural Value Chain Activities	☐ Grinding ☐ Hauling and conveying ☐ Sorting ☐ Seedbed Preparation ☐ Milling ☐ Tearing ☐ Planting ☐ Washing ☐ Mixing ☐ Pumping ☐ Heating ☑ Drying ☐ Irrigation ☐ Cooling ☐ Animal feeding ☐ Fertilizing ☐ Venting ☐ Animal health and Welfare ☐ Pest Management ☐ Lighting ☐ Packing and branding ☐ Cutting ☑ Sanitation ☑ Other: Canning
Primarily Implemented in the following Commodity Groups	☐ Cereals ☑ Fruits and vegetables ☐ Nuts and berries ☐ Forage ☑ Dairy products ☑ Meat products ☐ Oil Seeds ☑ Roots and Tubers ☐ Eggs ☐ Pulses ☐ Fiber Crops ☐ Forestry ☐ Sugars ☐ Stimulants ☐ Spices ☐ Other: /
Region & Country of Development	None ☐ Africa ☐ South Asia ☐ East Asia & The Pacific ☐ Europe & Central Asia ☐ Latin America & The Caribbean ☐ Middle East & North Africa ☐ North America ☐ N/A: /
Region & Country of Current Deployment	Worldwide ☑ Africa ☑ South Asia ☑ East Asia & The Pacific ☑ Europe & Central Asia ☑ Latin America & The Caribbean ☑ Middle East & North Africa ☑ North America ☐ N/A: /
Region & Country of Potential Deployment	Worldwide ☑ Africa ☑ South Asia ☑ East Asia & The Pacific ☑ Europe & Central Asia ☑ Latin America & The Caribbean ☑ Middle East & North Africa ☑ North America ☐ N/A: /
Manufacturers
Economics
Technology Development Level
Required Maintenance Technical Level
Required Infrastructure for Deployment
Required Resources during manufacture
Required Resources during operation
Deployment Level
Deployment Capability and Potential
Requirements for Deployment
Relevance for Autonomy and Food Security
Environment Impacts (emissions)
Conformity with Bio- Cybernetic System Rules
Additional information / Comments	No comments.
Internal Reference
Additional Links	http://en.wikipedia.org/wiki/Food_preservation http://www.fao.org/docrep/009/ae075e/ae075e22.htm http://www.appropedia.org/Canning_of_foods_%28Practical_Action_Brief%29 https://practicalaction.org/community-cereal-banks-2

"Renewable Energy, Alternative Methodology" is not in the list (Energy Efficiency, Renewable Energy, Alternative Methodology) of allowed values for the "PAT Type" property.