ABSTRACT
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In an agrarian society, the problem of storing seasonal foods for consumption at a later date was recognized. Many methods of preserving perishable commodities were developed, including pickling, brining, fermenting, drying, and smoking. Each of these processes produced a food that had different attributes from the original raw material. This eventually led to the processes of canning and later freezing as means of preserving foods in a condition as close to the fresh material as possible.
