FOOD COMMODITIES
Cereals
Definition
Cereals are grains that belong to the grass family and are cultivated for their edible seeds.
Common examples include wheat, rice, corn, oats, and barley.
Cereal products are food items derived from these grains, often processed for consumption.
Types of Cereals
Whole Grains: Includes all parts of the grain (bran, germ, endosperm). Examples: brown rice,
whole wheat.
Refined Grains: Only the endosperm is used, often enriched with vitamins. Examples: white
rice, white bread.
Pseudo cereals: Not true cereals but used similarly. Examples: quinoa, buckwheat.
Instant Cereals: Pre-cooked and dehydrated for quick preparation. Examples: instant
oatmeal.
Uses
Food Products: Used in breakfast cereals, bread, pasta, and snacks.
Beverages: Processed into drinks like malt beverages.
Animal Feed: Many grains are used in livestock feed.
Industrial Uses: Some cereals are used in biofuel production or as thickening agents in food.
Choice
When selecting cereals and cereal products, consider:
Whole grains are typically more nutritious than refined options.
Look for gluten-free options for those with gluten intolerance.
Added Ingredients: Check for added sugars, preservatives, and artificial flavors.
Storage
Cool and Dry Place: Store cereals in airtight containers in a cool, dry location to prevent
spoilage and pest infestations.
Shelf Life: Whole grains generally have a shorter shelf life than refined grains; check expiry
dates.
Freezing: For long-term storage, consider freezing to prolong freshness, especially for whole
grains.
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Pulses and meat alternatives
Pulses
Definition: Pulses are edible seeds from legumes that are high in protein and fiber.
Types:
Beans: Kidney, black, navy, pinto.
Lentils: Green, red, brown, black.
Peas: Split peas, whole peas.
Chickpeas: Also known as garbanzo beans.
Uses:
Nutrition: Rich in protein, fiber, vitamins, and minerals; a staple in vegetarian and vegan
diets.
Used in soups, stews, salads, and side dishes, ground into flour for baking.
Choice:
Look for organic or non-GMO options when possible.
Consider dried vs. canned; dried typically has a longer shelf life and less sodium.
Storage:
Store dried pulses in a cool, dry place in airtight containers.
Keep canned pulses in a cool, dry place, check expiry dates.
Refrigerate cooked pulses in airtight containers for up to a week or freeze for longer storage.
Meat Alternatives
Definition: Meat alternatives are products designed to resemble the taste and texture of
meat, often made from plant-based ingredients.
Types:
Soy-Based: Tofu, tempeh, edamame, textured vegetable protein (TVP).
Legume-Based: Products made from chickpeas or lentils.
Grain-Based: Quinoa, seitan (wheat gluten), and products combining grains and legumes.
Various brands of vegetable (vegetarian ) burgers and sausages.
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Uses:
Provide protein and nutrients without animal products, suitable for vegetarians and vegans.
Used in burgers, sausages, meatballs, and more.
Choice:
Check ingredient labels for protein content and additives.
Opt for whole-food options when possible; avoid heavily processed alternatives.
Storage:
Frozen Alternatives have a long freezer life; follow package instructions.
Keep in the fridge and consume before the expiry date.
For Opened Packaged Products: Follow storage recommendations on the label for best
quality.
Fats and oils
Definition
Fats and oils are types of lipids, essential macronutrients composed of fatty acids and
glycerol. They are hydrophobic, meaning they do not mix with water, and serve various
functions in the body, including energy storage, insulation, and cellular structure.
Types
Saturated Fats: Solid at room temperature, found in animal products (butter, cheese) and
some plant oils (coconut, palm oil).
Unsaturated Fats: they are typically liquid at room temperature and come from plant-based
oils, nuts, seeds and fatty fish
Monounsaturated Fats: Liquid at room temperature; found in olive oil, avocados, and nuts.
Polyunsaturated Fats: Liquid at room temperature; includes omega-3 and omega-6 fatty
acids, found in fish, flaxseeds, and walnuts.
Trans Fats: a type of unsaturated fat that have been hydrogenated; found in some processed
foods such as baked goods, margarine, snack, and fried foods.
Choice
When choosing fats and oils, consider:
Health Benefits: Opt for unsaturated fats for heart health and limit saturated and trans fats.
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Cooking Methods: Some oils have higher smoke points (e.g., avocado oil) suitable for frying,
while others (e.g., olive oil) are better for dressings.
Flavor: Different oils impart distinct flavors; choose based on the dish.
Uses
Cooking, baking, frying, and salad dressings.
Nutritional: Source of essential fatty acids and fat-soluble vitamins (A, D, E, K).
Industrial: In food processing, cosmetics, and biofuels.
Storage
Store in a cool, dark place to prevent rancidity. Oils can be refrigerated for longer shelf life.
Use airtight containers to reduce exposure to air and light, which can degrade quality.
Check expiry dates; oils generally last 6 months to 2 years depending on type.
Condiments and seasoning
Definition
Condiments and seasonings are substances added to food to enhance flavour, aroma, or
texture. While seasonings are, condiments are usually sauces or pastes served alongside or
added to dishes.
Types
Condiments:(usually sauces or pastes alongside or added to dishes)
Sauces: Ketchup, mustard, mayonnaise, barbecue sauce.
Pastas: Soy sauce, pesto, Worcester sauce
Pickled Products: Relish, pickles, chutneys.
Seasonings:( primarily derived from herbs and spices)
Herbs: Fresh or dried basil, parsley, cilantro, thyme.
Spices: Black pepper, cinnamon, cumin, paprika, barbecue, white pepper, chicken spice).
Salt: Table salt, sea salt, kosher salt.
Choice
Choose based on the dish and desired flavor (e.g., spicy, savory, sweet).
Opt for low-sodium or sugar-free options if concerned about health.
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Fresh herbs and spices often provide more strong flavours compared to dried versions.
Uses
Enhance flavour to dishes.
Some condiments, like vinegar and mustard, help preserve food.
Storage
Condiments: Typically stored in the refrigerator after opening, especially if they contain
perishable ingredients. Check for specific storage instructions.
Seasonings: Store in a cool, dark place in airtight containers to maintain their flavour and
taste. Whole spices last longer than ground ones.
Shelf Life: Check expiry dates; spices may not be effective over time.
Egg replacers
Definition
Egg replacers are substitutes that resemble the functional properties of eggs in recipes,
catering to dietary restrictions like veganism or allergies.
Egg Replacers:
Commercial Replacers
Plant-Based Options
Flaxseed Meal: Mixed with water to create a gel.
Chia Seeds: Similar to flaxseed; absorbs water to form a gel.
Silken Tofu: Blended to replace eggs in moist recipes.
Aquafaba: The liquid from canned chickpeas, whipped to resemble egg whites.
Uses of Egg Replacers:
Binding in baked goods (e.g., muffins, pancakes).
Thickening in sauces and dressings.
Adding moisture to recipes without eggs.
Choice
Nutritional Needs: Choose based on dietary preferences (e.g., high protein, low cholesterol).
Recipe Requirements: Select egg replacers that suit the recipe’s purpose (binding vs.
leavening).
Flavor: Consider how the replacer will affect the dish’s taste.
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Storage of Egg Replacers:
Flaxseed/Chia: Store in a cool, dark place; refrigerate after opening for longer shelf life.
Silken Tofu: Refrigerate and use within a few days after opening.
Aquafaba: Use immediately after opening canned chickpeas or refrigerate for a few days.
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