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C9 : FACTS AND FIGURES C9 001 (Facts And Figures 1) 2.4 million tonnes of cheese are produced annually by the German milk industry. According to Eurostat, Germany is the largest producer of cheese within the EU in terms of quantity – lying just ahead of France and followed by the Italy, the Netherlands and Poland. C9 002 (Facts And Figures 2) 23.1 kg of cheese are eaten per person per year in Germany. There is thus an evident and lasting growth trend : cheese consumption has more than...

BIOTECHNOLOGY IN IMPROVING CROP PLANTS Introduction In a world where the population is growing by millions every year, feeding everybody is a problem which is becoming more and more difficult to solve. With the aid of biotechnology, scientists can produce new strains of plants where once there would have been little hope of a successful harvest. Animal diseases can be controlled by biotechnology. As a result of genetic engineering, animals can be more productive and farmers can...

Note : 21 Source : Vegetable-based sauces Food Item : Sos pecal Nature Of Food : Three methods of preparation of sos pecal were dry mixing, processing in retort pouch and as a frozen product. In dry mixing, the ingredients were fried in oil and then ground followed by packing in high density PE, OPP/CPP with paperboard as secondary packaging. For products in retort pouch, the product was first vacuum packed in polyester/aluminium/OPP and then processed using hot water...

Note : 15 Source : Vegetable-based sauces Food Item : Chilli sauces and related products Nature Of Food : Pacilli sauce (papaya & chilli) was formulated in early 1975 with the hope of utilizing local fresh chilli for processing of sauces. Ripe red papaya was used as thickener. Later dried chilli was used to replace fresh chilli when the price of local chilli became too expensive and modified starches were used as thickener for easy handling. Bulk packaging of chilli puree...

Note : 11 Source : Fish-based Food Item : Pekasam Nature Of Food : Pekasam is a fermented product of fresh water fishes. It is a popular traditional fish condiment. Cleaned fish was mixed with 20% salt and left overnight followed by the addition of 20% carbohydrate then undergone anaerobic fermentation for one month. Acid lactic bacteria acted on the sugars from the break down of carbohydrate to produce lactic acid, which reduce pH of the fish to 4.0 – 5.8. A fast method...

Note : 6 Source : Fish-based Food Item : Fish sauce / Budu Nature Of Food : Budu is a thick dark coloured sauce obtained by fermenting 2 -3 parts of anchovies with 1 part of salt for 3 -12 months. Higher salt will slow down the fermentation process but produce a product with a better flavour and odour. The pasty semi-fluid mass obtained after fermentation is mixed and boiled with palm sugar (30%) and tamarind (10%) before bottling. The product should contain not less...