Zhian Gabriel G.

Agdeppa Grade 6 - Faithfulness

HELE - 6 T. Gina V. Basilonia

IMPORTANCE OF FOOD PRESERVATION

1. Increased shelf life: Preservation techniques such as canning, drying, and freezing help to
extend the shelf life of food products, reducing food waste and saving money in the long run.

2. Reduced food spoilage: Preservation techniques help to prevent the growth of

bacteria, fungi, and other microorganisms that cause food spoilage.

3. Availability of seasonal foods: Preservation techniques make it possible to enjoy

seasonal foods throughout the year.

4. Increased food security: Preservation techniques help to ensure a steady supply of

food, even during times of scarcity.

5. Improved nutritional value: Preservation techniques help to retain the nutritional

value of foods, ensuring that they remain healthy and nutritious.

6. Reduced dependence on imports: Preservation techniques make it possible to

preserve locally grown foods, reducing dependence on imported foods.

7. Reduced preparation time: Preservation techniques such as canning and freezing

help to reduce preparation time by making it possible to prepare meals in advance.

8. Increased variety in diet: Preservation techniques make it possible to enjoy a wider

variety of foods throughout the year.

9. Reduced cost: Preservation techniques help to reduce the cost of food by making it
possible to buy in bulk and take advantage of seasonal sales.

10. Reduced environmental impact: Preservation techniques help to reduce the

environmental impact of food production by reducing waste and energy consumption.