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Low Moisture Vegetables | Freeze Dried Vegetables | Low Moisture Fruits
Comparison of Cost between Wet & Dry Packs
In the way of background, one must remember that
the bulk of the common vegetables in this country are consumed in the preserved
and/or prepared form. Only a relatively small quantity is actually in the
raw or fresh state, and even some of these have been stored for several
weeks, or even several months under various storage conditions. The effect
of these storage conditions on food values has been the subject of many
studies and publications. Food storage is a highly refined science in this
country designed for maximum preservation of food values. There is little
question that freshly harvested vegetables, properly prepared, cooked and
served are the most flavorable and nutritious that one could eat. However,
the loss in food values due to improper handling and cooking of fresh vegetables
has been widely publicized. The average consumer does not get the most food
value for her money in her handling of fresh produce, due to abuses and
simple lack of knowledge. Even in institutions, such as hospitals and schools,
with trained dietitians in charge of vegetables at one time, the uses of
steam tables, etc., contribute to food value loss even if fresh produce
is purchased daily at the local market.
Today's modern food processing and distribution industry is designed to harvest, process, package and deliver food throughout the world of the highest possible quality. The primary objective in food preservation is the prevention of bacteriological spoilage. Canning (through its use of high temperatures) freezing (through its use of low temperatures), and dehydration (through the removal of water) are the most commonly used methods of food preservation.
When one attempts to compare "fresh" with dehydrated (or canned or frozen) vegetables, we must be sure our comparison is on the same - as consumed - basis. We cannot fairly compare rawly with prepared or cooked vegetables. The processor is merely preforming many of the same tasks that the homemaker would do in preparing and serving fresh vegetables. These would include cleaning, washing, trimming, possibly cooking and then preserving. In this context we must think in terms of fresh prepared, fresh frozen, fresh canned or fresh dehydrated. Some nutrients are very susceptible to partial destruction, and even under the best conditions will be lost prior to consumption. Frequently these losses will occur during the preparation and preservation steps. But even if they did not, they would be subsequently lost in the final consumers preparation and cooking of the vegetables.