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COST OF PRESERVING AND STORING FOOD IN ASIA PACIFIC REGIONS By P. Kendall and L. Payton Senior Consultants INTERNATIONAL FUND FOR AGRICULTURAL DEVELOPMENT In Cooperation With ASIA PACIFIC DEVELOPMENT FORUM COST OF PRESERVING AND STORING FOOD P. Kendall and L. Payton RATIONALE. Home food preservation saves money for some people, for others it may not save anything. Freezing is simple and keeps food more like fresh produce than other preservation methods. However, a freezer is costly to purchase and operate. In the past few years, many Americans have attempted to beat rising food costs with a Garden hoe and canning jars. Home food preservation does save money for some people. Facilitation Produce used in home food preservation may come from several sources: home Gardens, roadside markets, pick-your-own fields, or gifts from "green-thumb" family or friends. The harvest value of your Gardening efforts will depend on the market value of the food produced minus any costs incurred. If you produce a bumper crop, the savings may be great. Room Management The aerial view is available on Figure 1. Root cellaring or cold storage also may be an economical way to preserve some foods. Fruits and vegetables that store well this way include beets, cabbage, carrots, celery, parsnips, potatoes, rutabagas, turnips, apples and pears (Figure 2). COLD STORAGE CHARACTERISTICS. Research shows that it takes 0.l kilowatt hours (kwh) to freeze a pound of food and lower its temperature to 0 degrees. The electrical energy required depends on many factors. Some of these are: Size of freezer. In general, larger freezers use more electricity than smaller ones. Insulating properties of freezer. In general, better insulated freezers cost more to purchase but less to operate.

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Text of Text Latihan Ujian Cold Storage

Cost of Preserving and Storing Food

COST OF PRESERVING AND STORING FOOD IN ASIA PACIFIC REGIONS

By

P. Kendall and L. Payton

Senior Consultants

INTERNATIONAL FUND FOR AGRICULTURAL DEVELOPMENT

In Cooperation With

ASIA PACIFIC DEVELOPMENT FORUM

COST OF PRESERVING AND STORING FOOD

P. Kendall and L. Payton

RATIONALE.

Home food preservation saves money for some people, for others it may not save anything.

Freezing is simple and keeps food more like fresh produce than other preservation methods. However, a freezer is costly to purchase and operate.

In the past few years, many Americans have attempted to beat rising food costs with a Garden hoe and canning jars. Home food preservation does save money for some people.

Facilitation

Produce used in home food preservation may come from several sources: home Gardens, roadside markets, pick-your-own fields, or gifts from "green-thumb" family or friends.

The harvest value of your Gardening efforts will depend on the market value of the food produced minus any costs incurred. If you produce a bumper crop, the savings may be great.

Room Management

The aerial view is available on Figure 1. Root cellaring or cold storage also may be an economical way to preserve some foods. Fruits and vegetables that store well this way include beets, cabbage, carrots, celery, parsnips, potatoes, rutabagas, turnips, apples and pears (Figure 2).

COLD STORAGE CHARACTERISTICS.

Research shows that it takes 0.l kilowatt hours (kwh) to freeze a pound of food and lower its temperature to 0 degrees. The electrical energy required depends on many factors. Some of these are:

Size of freezer. In general, larger freezers use more electricity than smaller ones.

Insulating properties of freezer. In general, better insulated freezers cost more to purchase but less to operate.

Freezer maintenance. Clean condensor coils and defrost freezers as needed.

Whereas the room for cold storage equipments includes sanitary tools is located in the back area, as shown on Figure 3

Cooling System

The cooling system is powered with 64 HP engines, suported with well-ventilated, cool, dry place. Hence it will be safe to store pumpkin, winter squash and sweet potatoes in an unheated room or basement through the summer (Figure 4).

Freezing

Freezing has advantages and disadvantages for food preservation. Some costs associated with freezing food include:

initial cost of freezer, divided over 20 years if new, nine years if used;

lost interest on cash outlay for freezer and maintenance and repair;

COSTING

Packaging Cost

The cost of packaging, including reuseable containers, will range from 2 to more than 6 cents per pound. Rigid containers, such as plastic cartons or glass jars, cost more initially.

Canning Costs

Canning usually is a more economical method of preserving food in the home than freezing In addition to the cost of produce, special costs associated with preserving food by canning include:

A pressure canner is the most expensive piece of equipment needed for home canning, ranging in price from $100 to $150. The initial cost may be divided over a 15- to 20-year life expectancy.

The cost of added ingredients with home-canned foods may be minor in the case of vegetables (usually 1/2 teaspoon salt per quart ) to major in jams, jellies and some pickles.

c. Drying Costs

Drying may be an economical method to preserve foods. It does not require expensive equipment, you can use solar power, and dried foods need little space or energy for storage. On the other hand, drying foods is time consuming, weather conditions may not cooperate if drying outdoors, and the end result may be less desirable than foods preserved by canning and freezing.

Using 1-1/4 cups syrup per quart. Assumes 0.0445 for light syrup, 0.060 for medium syrup, 0.0812 for heavy syrup, times the cost of 5 pounds of sugar.

The daily expenses cost can be calculated using the following equation:

The yearly expenses can be summarized using this equation:

IV. CONCLUSSION

Root cellaring or cold storage also may be an economical way to preserve some foods. Fruits and vegetables that store well this way include beets, cabbage, carrots, celery, parsnips, potatoes, rutabagas, turnips, apples and pears. Special costs associated with preserving foods in a root cellar:

The required storage space is lost to other uses.

Time and produce lost in keeping the storage area clean and free of decaying fruits and vegetables. This is most important to prevent further spread of decay.

REFERENCES

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Hutcheson, G. and N. Sofroniou. 1999. The multivariate social scientist: Introductory statistics using generalized linear models. Thousand Oaks, CA.

Jaccard, J., 1998, Interaction effects in factorial analysis of variance. Quant. Appl. in Soc. Sci. No. 118. Thousand Oaks, CA.

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Brown, JG, Deloitte and Tonche. 1994. Agroindustry Investment and Operation. The World Bank. Washington D.C. USA

Davis, J. and R. Goldberg. 1957. A Concept of Agribusiness. Harvard University. Boston.

Hicks, P.A. 1995. An Overview of Issues and Strategies in the Development of Food Processing Industries in Asia and Pacific. APO Symposium, 28 Sept-5 Oct 1993. Tokyo

Hutabarat, et al. 1996. Prospek Peningkatan Daya Saing Komoditas Pertanian di Wilayah Pertumbuhan Kalimantan Timur dan Kalimantan Barat. Puslit Sosek Pertanian. Bogor.

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