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Proper food storage helps maintain food quality by retaining flavor, color, texture and nutrients, while reducing the chance of contracting a food-borne illness. Foods can be classified into three groups.
- Perishable foods include meat, poultry, fish, milk, eggs and many raw fruits and vegetables. All cooked foods are considered perishable foods. To store these foods for any length of time, perishable foods need to be held at refrigerator or freezer temperatures. If refrigerated, perishable foods should be used within several days.
- Semi-perishable foods, if properly stored and handled, may remain unspoiled for six months to about one year. Flour, grain products, dried fruits and dry mixes are considered semi-perishable.
- Staple, or non-perishable, foods such as sugar, dried beans, spices and canned goods do not spoil unless they are handled carelessly. These foods will lose quality, however, if stored over a long time, even if stored under ideal conditions.
There is no exact method to determine how long a food will maintain quality and be safe to eat, because many conditions affect the quality. The storage life of foods is affected by the:
- freshness of the food when it reached the grocery store
- length of time and the temperature at which it was held before purchase
- temperature of your food storage areas
- humidity level in your food storage areas
- type of storage container or packaging the food is stored in
- characteristics of the food item
Exclusive Cupboard Storage Chart
• Store foods in cool cabinets and away from appliances which produce heat.
• Many staples and canned foods have a relatively long shelf life, but buy only what you can expect to use within the time recommended in the chart. Date food packages and use the oldest first. Foods stored for longer than recommended times or beyond date on the package may change quality, color and flavor.
• Buy fresh-looking packages. Dusty cans or torn labels can indicate old stock. Do not purchase dented or bulging cans.
Excerpts from original articles by
- Julie A. Albrecht, Extension Food Specialist A full-length PDF version of document: here
- Julie Garden-Robinson, Food and Nutrition Specialist, North Dakota State University
Here are the lists of top two vegetables and fruits producing countries.
Note: Not all the vegetables and fruits are listed.
|Vegetable||Largest Producer||Second Largest Producer|
|Onion and Garlic||China||India|
|Cauliflowers and Broccoli||China||India|
|Fruit||Largest Producer||Second Largest Producer|
Courtesy and Source : Wikipedia
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This list of edible seeds includes seeds that are directly foodstuffs, rather than yielding derived products. A variety of species can provide edible seeds. Of the six major plant parts, seeds are the dominant source of human calories and protein.Most edible seeds are angiosperms, but a few are gymnosperms. The most important global seed food source, by weight, is cereals, followed by legumes, and nuts.
Peanut, also known as groundnut
Although some beans can be consumed raw, some need to be heated before consumption. In certain cultures, beans that need heating are initially prepared as a seed cake. Beans that need heating include:
- Acacia species (wattleseed), such as mulga (Acacia aneura), Halls Creek wattle (A. cowleana), southern ironwood (A. estrophiolata), umbrella bush (A. ligulata), Murray’s wattle (A. murrayana), curara (A. tetragonophylla), witchetty bush (A. kempeana), wiry wattle (A. coriacea), mallee golden wattle (A. notabilis), ranji bush (A. pyrifolia), bardi bush (A. victoriae),coastal wattle (A. sophorae), shoestring acacia (A. stenophylla), and pindan wattle (A. tumida).
- Atriplex nummularia – old man saltbush
- Brachychiton species, such as kurrajong (Brachychiton populneus), northern kurrajong (B. diversifolius), desert kurrajong (B. gregorii), and red-flowered kurrajong (B. paradoxus).
- Bruguiera gymnorhiza – black mangrove
- Calandrinia balonensis – parakeelya
- Canarium australianum – mango bark
- Canavalia rosea – beach bean
- Entada phaseoloides – St. Thomas bean
- Eucalyptus species, such as tammin mallee (Eucalyptus leptopoda) and coolibah (E. microtheca)
- Marsilea drummondii – nardoo
- Portulaca species, such as common purslane (Portulaca oleracea) and large pigweed (P. intraterranea)
- Nymphaea gigantea – giant waterlily
- Rhyncharrhena linearis – purple pentatrope
Cereals (or grains) are grass-like crops that are harvested for their dry seeds. These seeds are often ground to make flour. Cereals provide almost half of all calories consumed in the world. Botanically, true cereals are members of the Poaceae, the true grass family.
Pseudocereals are cereal crops that are not grasses.
True cereals are the seeds of certain species of grass. Maize, wheat, and rice account for about half of the calories consumed by people every year. Grains can be ground into flour for bread, cake, noodles, and other food products. They can also be boiled or steamed, either whole or ground, and eaten as is. Many cereals are present or past staple foods, providing a large fraction of the calories in the places that they are eaten.
Other grasses with edible seeds include:
- Astrebla pectinata – barley Mitchell grass
- Brachiaria piligera – wattle Signal grass
- Eragrostis eriopoda – woollybutt grass
- Panicum species, such as native millet (Panicum decompositum) and hairy panic (P. effusum)
- Themeda triandra – kangaroo grass
- Yakirra australiensis – bunch panic
Nuts are botanically a specific type of fruit, but the term is also applied to many edible seeds that are not nuts in a botanical sense.
Gymnosperms produce nut-like seeds but neither flowers nor fruits.
According to the botanical definition, nuts are a particular kind of seed. Chestnuts, hazelnuts, and acorns are examples of nuts under this definition. In culinary terms, however, the term is used more broadly to include fruits that are not botanically qualified as nuts, but that have a similar appearance and culinary role. Examples of culinary nuts include almonds, coconuts, and cashews.
List of Nuts
Nut-like gymnosperm seeds
Pine nuts, including