The Food Supply Chain

The process of how food from farm end up on the table.
1. Production - farmer grows and produce the product
2. Processing - Ingredients are processed into new products or added to other food products. E.g.
Wheat is milled into flour, vitamins may be added.
3. Packaging - Food is packaged to preserve, contain and protect the product. Package is also
convenient to inform consumer about product
4. Storage - Food is stored in storage facilities before being transported to retailers.
5. Distribution of Food Commodities - The process of supplying and transporting food to
consumers
Food Processing
Primary Processing

Initial processing that converts raw material into commodity (raw agricultural product).
Secondary Processing

The conversion of ingredients into edible products. This process involves combining foods
in a particular way to change its properties. E.g. flour is used to make bread.
Functional Foods

Foods that have a potentially positive effect on health beyond basic nutrition
o Promotes optimal health and helps reduce the risk of diseases.
Natural Functional Foods
Processed Functional Foods



A food to which an existing or new ingredient has been added to provide additional benefit
Modified - Foods having an altered characteristics
Fortified - Deliberate addition of specific micronutrients to processed foods
Types of Functional Foods
Food
What is it?
Phytoestroge naturally
ns
occurring
Health Benefit

Reduce
inciden
ce of
heart
disease

Improv Probiotics
e the
 Yoghurt
immun
 Kimchi
e
 Kefir
system
oestrogen
found in
plant
foods
Prebiotics
Types of
dietary
fiber that
humans
can't digest
but feeds
the bacteria
in the gut.
This helps
with a
healthier
Natural Food Examples Fortified Food
Examples


Tofu
Soy
Milk
digestive
system.
Probiotics
Live
bacteria
found in
certain
foods or
supplement
s

Enhanc
e
nutrien
t
absorpt
ion


Garlic
Onions
Plant Sterols
Very small
amounts of
cholestrollike
substances
found in
plant foods

Inhibit
the
absorpt
ion of
cholest
rol
throug
h the
small
intestin
e

Fruits
Vegeta
bles

Margar
ine
Milk
Whole Grains Grains that
contain the
endosperm,
germ, and
bran

Reduce
the
inciden
ce of
diabete
s

Barley
Brown
Rice

Omega 3
Fatty Acids
Improveme
nt of
elasticity of
the vascular
wall and
the antiinflammato
ry effects

Reduce
the
chance
of
abnor
mal
heart
rhythm


Salmon
Macker
el



Antioxidants
Substances
that protect
the cells
against free
radicals

Assist
brain
functio
n


Fish
Nuts


Cheeri
os
All
Bran
Eggs
Juice
Soy
Milk
Value-Adding to Food

Food item whose value has been increased through refinement and addition of ingredients,
processing or packaging that makes the whole more attractive to the buyer or readily usable by
the consumer than the initial commodity.

Food items that are improved by refinement, addition of ingredients, processing, or
packaging, that result in a higher value.
Types of Value-Adding
1. Changes to nutritional content

Normal Weetbix ($2.90) -> cholestrol lowering weetbix ($6.35)
2. Additional processing of food

Fresh chicken ($14.00 per kg) -> Chicken Kebabs ($17.78 per kg)
3. Presentation and service

Foods sold at restaurants and meat boxes
4. Packaging

Second Grade Produce (10c per kg) -> Odd bunch of apples ($2.50-$4.70 per kg)
Staple Foods


Foods that are generally high in energy and carbohydrate, and is quite popular.
E.g. rice, wheat, maize, barley etc.