Why Organic Food Production Is Good For The Future

Organic food is the latest revolution when it comes to eating food. Not only does it represent a new way of preparing and ensuring food will be there on your dining table, but it is a lifestyle that can make both human society and nature a better place moving forward. Quite frankly, this is the biggest trend to hit food in this generation. Why organic food and why is it considered worthy to take over food systems worldwide?

To get the ball rolling, this article just needs to make this clear. Organic does not represent any brand name or organization. What it represents is a new method in creating food for the masses. When you say organic food, this is food created without the use of artificial means such as the use of fertilizers and pesticides. For that reason alone, that is one of the major reasons why organic food is good for you. The detrimental effects of fertilizers and pesticides are well-chronicled, both for the people who eat them and the ecosystem that nurture them. Even that alone makes organic food such a no-brainer for a food system.

So what are the benefits organic farming can bring to your food other than the removal of the presence of artificial elements? Still pretty plenty if you’re going to ask me. Of course, there would always be the health benefits. It is discovered that organic food is packed with more nutrients compared to those prepared using traditional farming methods. Even better, the quality of food is markedly better: the colors are brighter, the texture is crisper, the taste is stronger. To make the long story short, practically every conceivable measure of food quality went up another notch. Perhaps it’s because of the improved health of the plant or animal, but the notion that organic food is much better is just a straight-up fact.

As told earlier, one of the reasons why food is considered good is because it doesn’t necessitate the use of potentially harmful chemicals, chemicals that can disrupt environmental balance. But farmers are likely to say “wait a second, isn’t that going to make our lives as a farmer much more difficult?” Actually, the opposite of that statement can be true. Switching to organic farming methods is much easier than most people think. Preparing natural fertilizer, also called compost, is actually simple. In fact, you can even create your own fertilizer out of biodegradable waste and even the discards from your last harvest. And as for the anti-pest part, there’s something about organically grown plants that make them naturally resistant to pests. Perhaps it’s the overall health of the plant. But that’s simply interesting to take note, right?

Organic represents a new way to procure and eat your food. And moving forward, it just makes too much sense to hold back. In fact, why organic food production is considered good for the future actually looks more like a non-question. Because quite frankly, what’s not to like?

Getting Started With a Food Product Business

I’m in the middle of starting this food product business and still in the journey. I have little to any money to put into this business. However, when you have a great product and you believe you your product then you must put the effort out there to make it available for people to buy. In my case, I’m in the process of putting to market a garlic salsa that tastes amazing! While in the journey, I’m doing plenty of research everyday as to what are the formalities of doing a food product business the right way.

One thing that I learned about the business is that you can’t prepare your product at home and must be prepared in what is called a certified commercial kitchen. This can be a daunting task but there are places out there that rent kitchen space to create food products.

But probably the most cost effective avenue to take is getting your food product outsourced. When you outsource your food product you aren’t burdened with the start up costs that could easily run into the hundreds of thousands to get the machines to create the products that you want to package. Not to mention in addition the packaging materials and shipping still associate with your packaged food product.

As of now, I have located a place where I can get my garlic salsa outsourced and doing some research. Everyday must be a small step forward to get your product off the ground. You must learn something new everyday and apply what you have learned. Especially if it’s something that you’re passionate about.

Right now, in the current economic times is the best time to start a business. It’s more affordable now than ever for many industries to get started. Small business America needs to step up and create opportunities and jobs. We must be innovative. And right now is that time.

The Food Has Arrived – Now What?

Walking from a food service loading dock to a storeroom and observing potential obstacles can be an eye-opening experience. How many garbage receptacles are in the area? What is the ambient temperature? Is the space clear enough to handle deliveries or are there obstructions in the way? Is the size of the delivery so large to require double handling? Is sufficient space available to store delivered products? If observations reveal potential problems, an operator will need to change the ordering process and equipment package.

In my experience, food ordering is not guesswork or a reactionary process. There should be established par levels for all items within a food service. If an operation is receiving products everyday, it is likely that delivered items are being doubled-handled. If products are received weekly, there is probably inadequate space to store items properly and the challenge of the basic rotation responsibilities of first-in, first-out inventorying.

Purchasing and receiving is food operations 101. When there’s insufficient understanding the fundamental of ordering, operators need to work with their purchasing staff to educate them on proper ordering procedures and food safety requirements. Many broad line distributors can assist with this training.

Operators need to understand how to use refrigeration and freezer storage space to optimize product movement and food safety. There are three basic requirements to consider when reviewing cold and dry storage spaces: Which products are stored in which areas; how much inventory must be on hand, and how are products broken-down within refrigerators, freezers and dry storage. This will help determine the capacity of the refrigeration and freezer units, and dry storage spaces.

When reviewing the proper storage of food products, operators need to know how items are handled. The FDA breaks food handling into three basic processes, which are determined by the number of times products pass through the “danger zone” between 41°F and 135°F:

Process 1: Food Preparation with No Cook Step
Flow example: Receive – Store – Prepare – Hold – Serve

Process 2: Preparation for Same Day Service
Flow example: Receive – Store – Prepare – Cook – Hold – Serve

Process 3: Complex Food Preparation
Flow example: Receive – Store – Prepare – Cook – Cool – Reheat – Hot Hold – Serve

Depending on the complexity of the cooking process, there may be a need for additional refrigeration. When operations move to more-advanced cooking practices, additional refrigeration is required. Without making this adjustment, deficiencies in food handling escalates.

When upgrading or adding additional refrigeration, operators should consider ENERGY STAR® certified models. Typical saving can be as high as 35% in energy, with a 1.3-year payback. This information, along with many other energy-saving tips, can be accessed at http://www.energystar.gov.

Food services are changing the ways they produce foods and it is operators’ responsibility to establish safe food storage. With the complexity of advanced cooking processes, the need to revisit the food flow and standing storage procedures is today’s reality.

Contaminated Food Products Can Have a Bad Impact on Your Body

Although eating is a basic human need, it can be one of the most enjoyable things in life. Whether the experience is had at home or out in a restaurant, many people enjoy the dining experience and make the most of it. Sadly there are a few things that can impair the dining experience and if the food is not of a suitable standard, can cause great illness or infection for a person. Properly cooking food is essential to ensure that all bacteria have been removed from certain products but there are certain foods that no matter how it is cooked will have an impact on the person that eats it.

If a person contracts salmonella from eating contaminated food, they will be feeling very unwell, which could lead to a loss of earnings or an inconvenience placed on them. Contaminated food can be found in a restaurant or at home, with there being many reasons for the contamination. This can occur at all stages of the process, including process and packaging at the distributors or supplier. Most places working with food will follow stringent guidelines and regulations when it comes to ensuring food stays safe but sometimes problems can occur or something unforeseen happens.

At times like this, there is not much a customer can do to prevent them being affected, especially as most of these germs or bacteria are unseen by a human eye. At home, having clean working conditions in the kitchen, ensuring there is no cross contamination between food stuffs and cooking food in intended manner are all steps that can be taken but it can sometimes not be enough. This means that through no fault of their own, someone can become quite ill after eating food.

As well as salmonella, people can contract e-coli or CJD from eating infected food, which then becomes a very serious matter. These instances can have a fatal impact on a person, making them very serious. When out at a restaurant, the customer is depending on the kitchen to source safe food and store and then prepare it in a safe manner. Restaurants have to follow the health and safety guidelines in food preparation but sometimes one mistake or misjudgement can have a catastrophic impact on a person’s food and their well-being. In this situation, the customer would be entirely within their rights to make a large compensation firm on the restaurant who would also likely be in trouble with the local bodies and safety regulations.