Mangoes Round the Year

Food spoils because of: bacteria and fungi growth, chemical reactions (oxidation), moisture. Without preservation, we could only eat seasonal food! Preservation methods extend shelf life so food is available year-round. India wastes about 40% of its food each year — preservation helps reduce this waste significantly.

1. Pickling: add salt/oil/vinegar (creates acidic environment — bacteria cannot survive). Mango, lemon, chilli pickle. 2. Drying/dehydration: remove water (bacteria need water). Sun-dry tomatoes, chilli, fish, papads. 3. Freezing: low temperature slows bacterial growth. 4. Pasteurisation: heat milk to 72°C for 15 seconds — kills harmful bacteria (Louis Pasteur invented in 1864). 5. Canning: food sealed in airtight tin, heated to kill bacteria — lasts years.

India has rich traditional food preservation: Achaar (pickle) — seasonal mango/lemon preserved in mustard oil with spices for months. Murabba (sweet preserve) — amla, karela in sugar. Papad — sun-dried lentil discs. Dried fish (coastal states). Murrabba. Ghee — butter clarified to remove water (lasts months without refrigeration). Traditional methods are natural, eco-friendly and have lasted centuries.