Page 5 - COURSE- DYA1022 INTRODUCTION TO AGRICULTURE TECNOLOGY TITLE OF PRACITAL : STORAGE AND FOOD PROCESING LECTURER :SOFIAH HANIM BINTI HAMZAH JABATAN AGROTECHNOLOGY AND BIOINDUSTRY

• BAGGING: Dry grains are packed in jute/sacks and kept in ware houses. The

bags are well aerated and are made in capacities of 50 or 100kg for easy

transportation. The produce and store should be fumigated to get rid of insects

and rats. It does not require high level of technology.

• COLD STORAGE: Involves the use of cold storage equipments like refrigerated

lorries, cold rooms etc to preserve agric products e.g. meats, fish, eggs, milk,

fruits etc. at low temperature 50c to 200c which retards the growth of micro-

organisms which causes spoilage. It requires large capital to establish.

• CANNING: Is more scientific and complicated method of storing agric produce

under hygienic conditions in air-tight cans and tins. It requires skilled personnel

special machines etc. Agric produce is sterilized and packed into sterile cans

and should be handled to avoid contamination. These are regulated by the govt.

through the Federal Ministry of Health.