A Brief History of Food Preservation Technology
From prehistoric times, when early humans needed to forage or hunt for their food, the problem of how to maintain its integrity for progressively longer periods has posed an ongoing challenge. Without some form of effective food preservation technology, however simple, those early humans could never have strayed far from their primitive dwellings. Furthermore, the epic voyages of discovery by Ferdinand Magellan, Cristopher Columbus, and Vasco da Gama would not have been possible. Despite lacking any knowledge of enzymes and microorganisms and the role these play in food spoilage, our distant ancestors managed to find some very effective ways to preserve their fish, meat, and other edibles. Some of those methods are still in use today.
Geography and climate have played a significant role in the evolution of preservation technology. For example, those who lived in desert regions quickly discovered that leaving their meat to dry in the sun rendered it safe to eat for many weeks. Those living in more temperate areas found, no doubt by accident, that the woodsmoke from their cooking fires had much the same effect. Not surprisingly, those who inhabited coastal regions were the first to uncover the preservative qualities of salt. Over time, those qualities saw salt become a prized commodity and even a currency in some societies.
Although these early examples of food preservation technology might appear different, they are merely alternative ways to remove the bulk of the water present in fresh foods. Dehydration is effective because water is essential for the action of the enzymes responsible for post-mortem putrefaction and the survival of bacteria that might otherwise cause spoilage or even disease. At some stage, the Romans and other civilisations discovered the value of vinegar as a preservative. The idea of pickling foods to preserve proved popular because it added flavour.
Unlike the physical action of dehydration, this early form of food preservation technology relied on chemistry and was an extension of a method used many thousands of years earlier. The art of brewing dates back to around 10 000 BC, but fermentation was also a means to preserve food. Evidence strongly suggests that the early inhabitants of North Africa prepared yoghurt and cheese by fermenting goat’s milk. Today, fermented foods, such as kefir, tempeh, and miso have become widely valued for their proven health benefits.
In practice, while physical methods, such as ultra-violet irradiation, continue to play a role, preservation technology has become more dependent on chemistry. Also, the emphasis has switched from simply ensuring that food remains safe to eat. Modern consumers also want food that still tastes good, looks good, and retains its original texture.
Salted meat was generally a rather unappetising shade of grey until sometime during the 17th century when someone found that adding saltpetre to the brine preserved its natural pink colour. Once removed from its natural environment, seafood degrades significantly quicker than most other foodstuffs, posing several unique challenges when developing food preservation technology.
Tequisa is a world leader in the field of seafood preservation and has been responsible for developing more than a hundred products to safely and effectively overcome each of those challenges. As a result, the company is also helping to maintain a thriving fishing industry.
