A Report On

Food and Food Preservatives

Submitted to:
Science Department
The Excelsior School

Submitted by:
Purnima Khanal
10’A’
15
 Acknowledgement

I would like to take this opportunity to express my deepest gratitude to everyone who helped
make this project possible. First and foremost, I am sincerely thankful to Dr. Kamal Sharma,
my respected Science Teacher at The Excelsior School, for his unwavering guidance,
support, and encouragement throughout the course of this project. His insights and
suggestions have been invaluable, and his passion for science has inspired me to explore and
understand concepts more deeply.

I would also like to extend my heartfelt thanks to Mr. Rajat Thapa, the Science Supervisor
at The Excelsior School, for overseeing this project and providing me with constructive
feedback. His advice and expertise have greatly contributed to the successful completion of
this work.

I am also thankful to my family and friends for their continuous encouragement and support,
as well as for providing me with the necessary resources and motivation to complete this
project.

Lastly, I would like to thank The Excelsior School for providing a conducive learning
environment and for fostering a culture of curiosity and exploration in the field of science.
 Table of Contents

S.N Contents Page number:

1) Introduction 4-8

2) Objectives 8

3) Methodology 9

4) Observation 10-13

5) Interview

5) Conclusion 14-15

6) Reference 16
 Introduction

Food includes the substances we consume for nourishment. It provides the essential
nutrients our bodies need to grow, maintain energy, and stay healthy. Examples of
common food types include fruits, vegetables, meat, dairy, and grains. Food is
essential for survival and the quality of what we eat affects our overall health and
well-being.

Food preservatives are substances added to food to prevent spoilage, maintain quality,
and extend shelf life. Without preservatives, many foods would spoil quickly due to
bacterial growth, mold, or yeast. Preservatives can be divided into two categories:

● Natural preservatives: These include substances naturally occurring in nature, such

as salt, sugar, vinegar, and lemon juice. They have been used for centuries in
traditional food preservation methods. For example, salt is used in curing meats, while
sugar is used in making jams.
● Chemical preservatives: These are synthetic substances added to processed foods to
prevent spoilage. Examples include benzoates, sorbates, and sulfites, commonly found
in packaged snacks, drinks, and canned goods. While they are effective, there are
concerns about their impact on health when consumed in large amounts.

Traditional or Indigenous Methods: Before modern refrigeration and chemical

preservatives, traditional or indigenous food preservation techniques were widely
used. These methods relied on natural processes and resources available in the
environment. Some examples include:

● Drying: Removing moisture from food items like fruits, vegetables, and meat to
prevent bacteria from growing.
 ● Smoking: Used to preserve fish and meats by exposing them to smoke, which
contains chemicals that prevent spoilage.
● Salting: Salt draws out moisture and prevents the growth of microbes. This method is
commonly used in curing meats and preserving vegetables.
● Fermentation: Involves converting sugars in food into acids, gasses, or alcohol using
yeast or bacteria, which helps preserve the food, like in yogurt, sauerkraut, or pickles.

Uses of Food Preservatives: The primary purpose of food preservatives is to prevent

the growth of microorganisms that spoil food. Their other uses include:

Preservatives help keep food fresh for longer periods, making it easier to store
and transport food over long distances.

By stopping the growth of harmful bacteria, preservatives reduce the risk of

illnesses caused by contaminated food.

Preservatives help maintain the taste, color, and texture of food, ensuring that
it remains appetizing and appealing to consumers.

Food Items Preserved at Home:

Pickles: Vegetables or fruits soaked in a brine solution (water and salt) or vinegar,
which preserves them for months.

Jams and Jellies: Fruits cooked with sugar to create spreads that can be stored for
long periods.

Dried Fruits: Fruits like apples, mangoes, and apricots are dried to remove moisture,
extending their shelf life without the need for refrigeration.

Cured Meat: Using salt, sugar, and sometimes spices to cure meat, which can then be
 stored for months.

In conclusion, food preservation is a critical practice that ensures food is available over longer
periods and prevents wastage. While natural and traditional methods remain popular, modern
food preservation relies heavily on chemical preservatives, each with its advantages and
drawbacks.
 Objectives

1. To find out food items preserved at home

2. To identify the food preservatives used at home
 Methodology

This project gathered information on food preservation using interviews, observation, and
photographic documentation. Parents or elders were interviewed to understand both
traditional and modern food preservation methods. The interview questions focused on their
use of natural preservatives like salt and vinegar, as well as any chemical preservatives they
might use. Additionally, they were asked about the types of foods they preserved at home.
Responses were recorded to understand the most common preservation techniques practiced
in households.

Along with the interviews, direct observations were made in households to see how food was
preserved in real-time. Traditional methods, such as drying or salting, were closely observed.
During these sessions, the steps, equipment, and materials used in the preservation processes
were noted.

Photographic documentation played an important role in supporting the findings. Photos were
taken of both natural preservatives like salt and vinegar, and chemical preservatives found in
the household. Additionally, preserved food items, such as pickles, dried fruits, and
homemade jams, were photographed to provide visual evidence of preservation methods.

All the information gathered from interviews, observations, and photos was carefully
analyzed to identify common preservation practices. A comparison was made between natural
and chemical preservatives, highlighting the advantages and drawbacks of each. This
combined approach offered a comprehensive view of how food is preserved at home today.
 Observation

Interview:

1. Do you know the meaning of food preservation?

Yes, food preservation is a way of keeping food fresh and safe to eat for a longer
period of time. It involves using different methods to prevent the food from spoiling
due to bacteria, fungi, or other harmful microorganisms.
2. What are the foods that are preserved at home?
We preserve various types of food at home, such as pickles made from vegetables like
cucumbers and radishes. We also dry fruits like apples and mangoes, and sometimes
we make jams using fruits like strawberries. In some cases, we also preserve meat by
curing it with salt.
3. How do you preserve?
We use a few different methods to preserve food. For example, we add salt to
vegetables and fruits to make pickles. For drying, we leave the fruits or vegetables in
the sun for a few days until all the moisture is gone. We also use vinegar for certain
vegetables, and when we make jams, we add sugar to help preserve the fruit.
4. What chemicals/preservatives do you use?
We rely on natural preservatives like salt, vinegar, and sugar. Salt helps to remove
moisture and prevent the growth of bacteria, vinegar is acidic and stops spoilage, and
sugar helps in preserving fruits in jams. We usually avoid using chemical
preservatives.
5. How long does it work?
The preservation methods we use at home usually help the food last for several
months, depending on the type of food and the method used. For example, pickles can
last for six months to a year, while dried fruits can last for several months if stored
properly. Jam can also last for a year or more if kept in a sealed jar.
 Items Preserved in my home:

1. Gundruk
2. Sinki
3. Achar (Pickles)
4. Timur ko achar (Sichuan pepper pickle)
5. Sukuti (Dried meat)
6. Masyaura (Fermented vegetable balls)
7. Kinema (Fermented soybean)
8. Chhurpi (Dried cheese)
9. Bhuteko makai (Roasted corn)
10. Murai (Puffed rice)
11. Titaura (Fruit candy)
12. Mula ko achar (Radish pickle)
13. Dalmod (Spicy lentil mix)
14. Til ko laddu (Sesame seed sweets)
15. Chana ko laddu (Roasted chickpea sweets)
16. Chhyang (Rice beer)
17. Chhurpi ko achar (Chhurpi pickle)
18. Bhuteko bhatmas (Roasted soybeans)
19. Tama (Fermented bamboo shoot)
20. Sel roti (Rice bread)
21. Pulu ko achar (Hog plum pickle)
22. Aanda (Dried fish)
23. Alu ko achar (Potato pickle)
24. Bhakka (Steamed rice dumplings)
25. Khir (Rice pudding)
26. Phapar ko roti (Buckwheat bread)
27. Satoo (Roasted barley flour)
28. Barfi (Sweet milk fudge)
29. Sya-mari (Dried radish)
30. Pidalu ko achar (Taro pickle)
 Result

From this project, I gathered a wide variety of food items that are preserved at home,
including both traditional and modern methods. The most common food preservation
techniques observed were drying, salting, fermenting, and using natural preservatives like
vinegar and sugar. Foods like pickles, dried fruits, and cured meat are commonly preserved
using these methods.

The interview responses showed that people in Nepali households primarily rely on natural
preservatives like salt, vinegar, and sugar, and they avoid using chemical preservatives.
Traditional preservation methods such as sun-drying and fermenting are still widely practiced
and effective in extending the shelf life of foods.
 Conclusion

The project concluded that food preservation at home remains an essential

practice, helping families extend the shelf life of various foods using both
natural and traditional methods. Natural preservatives such as salt, vinegar, and
sugar are the most commonly used, and methods like drying and fermenting are
widely practiced. This not only prevents food spoilage but also ensures the
availability of food items for a longer period, minimizing wastage. The absence
of chemical preservatives shows that households prefer healthier, time-tested
preservation techniques.
 Methodology

Interviews: Parents and elders were asked about the types of food they preserve at home and
the methods used, focusing on natural preservatives like salt, vinegar, and sugar.

Observation: Food preservation practices, such as drying, pickling, and curing, were
observed in households. The tools and steps used were noted.

Photographic Documentation: Photos of preserved foods and the materials used were taken
for visual support.