The theory of the rule utilitarian, then, has two parts, which we

can summarize in the following

two principles:
1. An action is right from an ethical point of view if and only if the action would be
required by those moral rules that are correct.
2. A moral rule is correct if
and only if the sum total of utilities produced if everyone
were to follow that rule is
greater than the sum total utilities produced if everyone
were to follow some alternative rule.
Thus, according to the rule-
utilitarian, the fact that a certain action would maximize utility on
one particular occasion does not show that it is right from an ethical point of view.
Thus, the two major limits to utilitarianism difficulties of measurement
and the inability to deal
with rights and justice remain, though the extent to which they limit utilitarian mo
rality is not clear.

Empowered to do something either to secure the interests of others or

to secure one's interests.
Third, the term right is sometimes used to indicate the existence
of prohibitions or requirements
on others that enable the individual to pursue certain interests or activities
The most important rights are those that impose requirements or prohibitions on ot
hers,
enabling people to choose whether or not to
do something. Moral rights have three important
features defining them:
1. Moral rights are closely correlated with duties.
2. Moral rights provide individuals with autonomy and equality in the free pursuit
of their
interests.
3. Moral rights provide a basis for justifying one's actions and invoking the aid
of others.
4. Moral judgments made on the basis of rights differ substantially from those base
d on utility
Food industry:
Food and nutrition insecurity continues to pose a serious global challenge,
reflecting government shortcomings in meeting international obligations to ensure
the availability, accessibility, and quality of food and to ensure the highest
attainable standard of health of their peoples.

FOOD PRESERVATION:

Like every process, food preservation has advantages and disadvantages.

Firstly, food preservation extends the shelf-life and shelf-stability of food
which by the way is the number one reason for preserving food, thereby
preventing spoilage and wastage. Another benefit is that it protects food from
the activities of harmful microbes and enzymes which can cause harm to
human health. Some preservation processes lead to the development of new
food products. For instance, canned sardine and corned beef are actually
products of food preservation. Preservation to some extent prevents the loss
of nutrients. Finally, it makes food available all year round. One of the
disadvantages of food preservation is that it often leads to loss of nutrients
and changes the organoleptic properties of food i.e. flavour or taste, colour,
aroma, texture and so on. Most people believe that fresh foods taste better
than preserved food. Another disadvantage of food preservation is that it can
cause food poisoning that can be fatal when not properly done or monitored.
Food spoilage can also occur during preservation. When food like raw meat
is not properly frozen, freezer burn occurs which causes spoilage. In places,
where electricity supply is not stable preservation by freezing can be a
problem. Psychrophilic microbes can withstand refrigeration temperature
and cause spoilage. Lastly, food preservation is very costly.

Food processing is the process of changing raw food materials into more
readily usable form. Its disadvantage:
Disadvantages:
1. Processed food-stuffs often lose nutrients.
2. Milled and polished rice results in loss of iron and vitamin B.
3. In white-flour, there is loss in weight and nutrients.
4. The original taste changes to some extent.

As we know, these companies who manufactures food are not fulfilling the
rights and duties of people. Let me quote an example near my home there is
a retail store. I once wanted carrots and peas and went to that store they
what I saw was they were preserving the carrots and peas but they were not
as fresh as in winters then i asked one of the employer that why the color is
dull he said that these carrots are the stored once and we stored them for
off season then asked for the price and come to know that this is much
higher than the normal one. I was shocked and by then till now I feel bad
who need carrots in summers and face that condition.
Secondly then I think about the preserved food like frozen paratha, K&N
food. Then I made a research that is not hygienic for health and we and
eating them happily .
Another experience, in Ramadan I went for grocery I did some shopping
but when I saw the price tags I was hell shocked the price were three times
higher than the normal prices I tried to catch the manager but somehow
engaged with one of the sales girl I asked the reason behind the inflation
she said ma’am the products you are buying are not available in near stores
easily the import is also low now a days the supply is low that’s why the
prices are high.
Food Preservation Methods: The methods of food preservation are
done through: Heat processing, Dehydration, Chemical
preservation, Canning, Pasteurization and Freezing.
1. Canning: It is the process of heating the product at a specified
temperature for a specific length of time
2.
3. Drying: This is the process of dehydrating foods until there is not
enough moisture to support microbial activity. Eg dried vegetable
like red chilies etc.….
4. Freezing: In this process, the foods are chilled at least to 0 dig F.
5. Fermenting: This is the process of encouraging the growth of
‘good bugs’ to inhibit the ‘bad bugs’ that can spoil food. You could
produce a wide range of products such as wine, sauerkraut, yogurt
etc.
6. Pickling: Process of soaking food in a solution containing salt, acid
or alcohol. Pickling is often combined with another method such as
canning, fermenting or refrigerating. Like all kind of pickles
7. Curing: This process is similar to pickling and uses salt, acid or
nitrites.
8. Smoking: This is a complimentary process to curing that improves
the flavor and appearance of food and can also act as a drying agent.