staple foods Flashcards
staple foods
essential foods that are consumed regularly and in such quantities as to constitute the dominant part of a population’s diet
general examples of staple foods
cereals (wheat, rice, corn, rye), starchy vegetables (potatoes)
examples of staple foods for different countries
japan => rice
mexico => maize (corn)
nigeria => cassava
italy => wheat
factors affecting the supply of staple foods
- soil type
- pests, weeds, diseases
- water supply
other:
=> climate, terrain, environmental/natural disaster (drought, fire, storm), proximity to ocean, salinity
considerations for purchasing locally produced commodities
- food availability
- transport
- packaging
- food wastage
- food costs
cost and shelf-life of staple foods
generally inexpensive, quite easily stored
nutrition of staple foods
usually of plant origin
high in carbohydrates
main part of diet for energy intake
primary processing
transformation of raw materials into more refined and usable products
e.g. for wheat, milling and sifting/sieving
secondary processing
transformation of the primary product into another, more final (usable) product
e.g. wheat flour => pasta, milk => cheese
sensory properties that influence the selection and use of food
appearance, texture, aroma, flavour
(appreciation of food linked to sensory properties)
physical properties that influence the selection and use of food
size/shape, colour, volume, viscosity
staple foods in australia
cereals, meats (lamb, beef), seafood, vegetables; wide variety of fresh foods
different climatic techniques
advanced farming techniques
