Transcript PROPERTIES OF FOOD - Llantwit Major School

PROPERTIES OF FOOD
Food commodities
You will gain an understanding
of:
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Meat
Fish
Eggs
Dairy products
Alternative proteins
Cereals
Pulses
Fats and oils
Fruit and vegetables
Sugar and sugar substitutes
MEAT
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Lean meat is the muscle of the animal. The muscle fibres are
bound together in bundles by thin sheets of connective tissue.
Muscle fibres contain the proteins myosin and actin, connective
tissue is made up of proteins called collagen and elastin.
Collagen is pearly white and forms gelatine when cooked.
Page 80- draw out picture
A mixture of pigment in the muscle gives meat its colour. The
main pigment is myoglobin.
Invisible fat is found in the connective tissue of muscles and is
described as marbling.
What is the nutritional value of meat? How should it be stored?
List the different types and cuts of meat.
Cooking methods for meat
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Grilling
Shallow frying
Roasting
Braising
Stewing
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How can meat be tenderised?
Activity 4.1
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CHECK YOUR UNDERSTANDING
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Complete an informative factsheet on meat. (A3)
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POWERPOINT ON MEAT.
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Complete an informative PowerPoint on the usefulness of meat
in the diet.
Include the following:
Structure
Nutritional value
Types and cuts
Choice of meat
Cooking methods
Storage
Recipes using meat
Practical work
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Plan, prepare, cook and serve a dish
containing mincemeat.
I.e.- chilli, spaghetti Bolognese, lasagne,
Sheppard's pie.
FISH
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Fish is classified into 3 groups- white, oily and shell. The
government advises that at least 2 portions of fish should be
eaten each week, and one should be oily.
The structure of muscle in fish is made up from segments of
short fibres called myomeres, which gives fish its characteristic
flaky texture. The segments are separated by fine connective
tissue which is very fragile and converts to gelatine during
cooking.
Cooking improves the colour and flavour of fish.
Fish is a very good source of protein, containing between 15
and 20g. Oily fish is a good source of omega 3 oils.
List 3 examples of each of the types of fish. (white, oily, shell)
What is a Cephalopod?
What is the difference between a Crustacean and a mollusc?
fish
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How should fish be stored?
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How should fish be cooked?
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Cuts of fish- draw them out.
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What are the different methods for preserving fish- Explain?
Salting, marinating- adding an acid can improve shelf life,
drying, smoking- mackerel, canning and freezing.
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4.6, 4.7- use A3 files for information.
practical
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Plan, prepare, cook and serve a dish
containing fish:
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Fish cakes
Prawn curry
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EGGS
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The egg consists of 3 main parts- Shell- 10% of the egg,
primarily phosphate and calcium carbonate.
Egg white- (albumen) 60% of egg, divided into thick and thin
white.
Egg Yolk- yolk is held in position by the chalazae, 30% of the
egg.
Draw out structure of egg- pg 86.
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Eggs contain valuable amounts of iron and HBV protein. Eggs
are also a useful source of fat, vitamin A, calcium, and contain
a small amount of vitamin A and B group.
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What sizes can eggs be brought in?
Eggs
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Find out what the Lion quality mark means.
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What are the different systems of egg production? Find out
about them? (battery, deep litter/barn, free-range)
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List the different uses of eggs and explain each one- Analysis.
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ACTIVITY 4.9, 4.10, 4.11
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Make a savoury and sweet egg dish- research recipes on the
internet
I.e.. Quiche and Mousse
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EGGS- Importance of eggs in the
diet.
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Produce an informative factsheet/
PowerPoint on the uses of eggs in
cooking, download some recipes from
the internet. You could also include the
nutritional content of eggs.
Chocolate mousse.
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Ingredients.
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Method
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200g plain chocolate
4 eggs separated
2 oz butter
½ pt double cream
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Dish
1) Break chocolate up and
melt in microwave.
2) Remove, and stir in
butter.
3) Separate eggs, and
gradually add in yolks to
chocolate mix.
4) Whisk whites until light
and fluffy.
5) Whisk cream and stir into
chocolate mixture.
6) Gradually fold in whites to
chocolate mixture.
7) Put into dish and
refrigerate until set.
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QUICHE
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Ingredients
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8 oz plain flour
4 oz margarine
1. Preheat oven to 180c.
2. Rub fat into flour until fine
breadcrumbs.
3. Gradually add water until
dough is formed.
4. Roll out on floured surface.
Put in dish.
5. Grate cheese, slice onion,
mix eggs and milk together.
6. Put filling in quiche, pour egg
mixture over. season
7. Bake for 20 mins.
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1 onion
6oz cheese
Seasoning
4 eggs
1/4pt milk
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Flan dish
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Method;
MILK AND DAIRY PRODUCTS
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Milk and milk products are an important source of protein, B
Vitamins, Calcium, Zinc and Magnesium.
Milk is a useful source of HBV protein. Although milk contains
fat, the amount is dependant on the type of milk.
List the different types of milk, and the uses of milk.
What are the 2 different proteins in milk?
Butter is a natural dairy product, which is a water-in-oil
emulsion made from cream. It contains about 80% fat, protein,
vitamin A and D and Calcium.
Butter is used for a variety of purposes. Explain them.
DAIRY Cont…
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Cream is made by separating the fat and solids from the milk. It
is a fat-in-water emulsion.
Protein is found in small amounts in cream, as is calcium and
vitamin A and D.
What is cream used for?
Cheese is made from milk protein coagulated by the addition of
an enzyme known as rennet, which produces milk solids (curd)
and liquid (whey), which is drained off. Cheese is a HBV
protein.
 List the different types of cheese and their uses.
 It is high in Vitamin D and A and calcium and phosphorus.
Yoghurt is made by heating milk that has been heat treated with 2
cultures. It is a good source of calcium, protein, potassium,
phosphorus and thiamine.
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Practical
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Plan, prepare, cook and serve a dish
containing milk.
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Complete activities on dairy:
4.12, 4.14, 4.15, 4.17
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ALTERNATIVE PROTEIN
SOURCES.
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These are designed to imitate the sensory qualities of meat,
they are also known as MEAT ANALOGUES.
They are a useful source of HBV protein, as well as containing
some fibre and being very low in saturated fat. TVP is also a
very good source of Vitamin B12. Quorn contains iron and zinc
also.
Different types include Myco-protein, soya dairy, TVP, Tofu and
Wheat protein as well as Tempeh and Miso.
Find out about the different alternative protein sources, and their
uses- research using the internet.
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ACTIVITY 4.18- investigate meat alternatives on the marketuse supermarket websites to do this.
Practical
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Plan, prepare, cook and serve a dish
including:
Quorn
Soya
Tofu
CEREALS
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These are cultivated grasses, where the grains are used as a
food source.
The most important cereals are wheat, maize, rice, oats, rye
and barley.
Most cereals are known as staple foods, because they make up
the bulk of the diet.
Intake of wholegrain cereal can decrease risk of CHD and type
2 diabetes.
Explain the nutritional content of cereals.
Explain the different types and uses of cereals, include types of
pasta.
Draw out the structure of a rice and wheat grain.
Activity 4.19, 4.20, 4.22
Wheat flour
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The extraction rate of flour determines
the wheat found in the flour.
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100% extraction rate- whole-wheat or
wholemeal flour
85-90% extraction rate- brown flour
70-72%- white flour.
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PULSES
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These are seeds of plants belonging to the leguminosae family,
known as legumes. Peas, beans and lentils are in this family.
These are a LBV protein. They are also a useful source of
carbohydrate, soya beans and chick peas are a rich source of
calcium, green lentils are a rich source of iron, soya beans are
a rich source of zinc. They are low in fat and high in fibre.
These are useful proteins for vegetarians.
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Outline choices and uses of pulses.
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Activity 4.23/ 4.24
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FATS AND OILS
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These are obtained from animal and plant sources.
Fats and oils are mixtures of TRIGLYCERIDES, which are
formed from molecules of fatty acids joined to one molecule of
glycerol. A fatty acid is made up of a chain of carbon atoms with
hydrogen atoms attached.
There are 2 types of fatty acid that make up fats and oils, they
are;
Saturated fatty acids- solid at room temperature.
Unsaturated fatty acids- polyunsaturated and monounsaturated- liquid at room temperature.
Fat is a concentrated source of energy. Fats contain the fatsoluble vitamins A,D,E and K
Some oils are beneficial to health- Omega 3/ Omega 6 oils.
Outline the main types of fats and oils, and their uses. Activity
4.27- page 107
FATS AND OILS Cont..
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Uses- aeration- creaming
Flavour
Flakiness in puff pastry
Shortening- crumbly texture
Plasticity- fats soften over a range of temperatures, each fat
has its own melting point.
Cooking
Spreading
Sauce-making- Roux
Glazing
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Check your understanding- page 108.
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Fruit and vegetables
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Although fruits and vegetables look very different, the edible
parts of them consist of similar types of cells. The cell has an
outer wall, which is mostly made of cellulose.
PAGE 109- draw the structure of a fruit and veg cell.
Fruits and vegetables are a rich source of many nutrients,
including carbohydrate and sugar, vitamin C, fibre, vitamin A,
potassium, vitamin E, Vitamin B group, iron, calcium, fat and
protein.
The government recommends that 5 portions of fruit and
vegetables should be eaten daily. A diet rich in fruit and
vegetables may lessen the risk of CHD.
Fruits and vegetables should be stored in a cool, dark place for
a minimum time to prevent loss of nutrients.
Choice of fruit and vegetables
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Value range
Luxury
Fair-trade
Organic
How are fruit and veg classified?
What are fruit and veg used for?
Cont…
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Classification:
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Soft fruits- berries
Citrus fruits- oranges and lemons
Stone fruits- plums, apricots
Fleshy fruits- apple, pear and banana
Vine fruits- grapes
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Fruit vegetables- aubergine, tomato and cucumber
Legumes- pea, bean and lentil
Flower vegetables- broccoli, cauliflower
Leafy vegetables- spinach and cabbage
Stem vegetables- asparagus
Fungi- mushroom
Bulbs- onion and garlic
Roots- beetroot and swede
Cont..
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Uses of fruits and vegetables:
Addition of colour- chlorophyll- green, carotenoids- orange,
anthocyanin's- purples.
Addition of flavour- sweet and sour
Addition of texture- contain different amounts of water and fibre
which accounts for the different textures.
Setting- fruit contains pectin which when mixed with an acid
and sugar, helps mixture to set. I.e. Jam.
Eating raw- retention of colour and nutrients
Cooking- stewing, boiling, steaming, frying, baking.
Processing- drying, canning and freezing.
Pickling- beetroot, cabbage and onions.
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Activity 4.31, 4.32, 4.33, 4.34, 4.35
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Recap of fruit and vegetables.
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List the main nutrients found in fruit and vegetables.
Which vegetable is highest in fat? Which fruit is highest in
potassium?
Give 3 categories of fruit, and 3 categories of veg.
What nutrients are fruits and vegetables high in that can
prevent CHD?
Fruits and vegetables contribute colour to a meal/dish, what
colours are the following:
AnthocyaninsChlorophyllCaroteinoidsWhat does fruit contain that can be used to set jam?
Name the different methods of cooking fruit and vegetables
How can fruit and vegetables be preserved?
PRACTICALS
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Make a fruit dessert- flan, cheesecake
Make a main course vegetable dish- stir
fry, lasagne.
Revision of food commodities
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1) what proteins are in the muscle fibres of meat?
2) what is the nutritional value of meat?
3) how should meat be stored?
4) what is the nutritional value of fish?
5) what does the connective tissue in fish convert to in cooking?
6) what are cephalopods?
7) what is the nutritional value of an egg?
8) list the main uses of eggs?
9) what is the nutritional value of dairy products?
10) what are alternative proteins also know as? Give some
examples.
11) name 6 different cereals
12) what is the difference between saturated and unsaturated
fats?
SUGAR
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In the UK, sugar comes from sugar beet. This is grown in the
UK and Europe or imported from tropical climates. The sugar is
extracted, refined and crystallised into a variety of brown and
white forms.
Consuming too much sugar can increase the risk of tooth decay
and obesity.
Sugar is a valuable source of energy.
Types of sugar:
Refined white sugar- caster, granulated, icing sugar.
Partially refined sugar- Demerara.
Unrefined sugar- soft brown.
Syrups and treacle's- golden syrup, treacle.
Cont..
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Uses of sugar:
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Aeration- when fat and sugar are creamed together.
Bulking- sugar is used to increase a products size, volume or
weight- ice-cream, jam and cakes.
Coating- sugar can be used to make fondant icing.
Colour- sugar has a browning effect on the surface of bakery
products.
Gelling- jam making- presence of pectin, acid and sugar in
correct amounts forms a gel.
Moisture retention- sugar has water attracting properties.
Preservation- high concentrations of sugar helps stop growth of
micro-organisms.
Stabilising- sugar stabilises egg white foam.
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SWEETNERS
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Intense- much sweeter than sucrose. (Aspartame- E951)
Bulk- much the same as sucrose. (Sorbitol)
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Uses:
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Allow diabetics to enjoy an alternative to sugar
Tablet sweeteners are added to hot drinks.
Powder sweeteners are sprinkled onto food and are used to
make confectionary.
Canderel and Splenda are examples of sweeteners that work
well in cooking.
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Performance
characteristics of
ingredients
Adds vitamins
Adds fat
colour
texture
Adds protein
Nutritional
flavour
Sensory
Adds fibre
Meringue
smell
Egg white
Stable
Foaming
unstable
Browning/ chemical
reaction
FUNCTIONS OF
INGREDIENTS
Maillard reaction
Emulsification
Dextrinisation
Gluten formation
Physical
Setting/coagulation
Eggs- fried
sauces
Chemical
gelatinisation
caramelisation
Melting sugar CO2 production
pastry
shortening
Kneading
and cooking
Bread
Performance characteristics of
eggs and flour.
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Eggs and flour offer many useful performance characteristics
that can be incorporated into food products.
Eggs have many performance characteristics- they coagulate
which means they set, and the proteins denature, they bind,
coat, thicken, enrich and glaze.
They can be whisked to create foams and aerate mixture. They
are also emulsifiers. Certain ingredients can collapse foams
however- experimental work will show this. Sheets in file.
PAGE 116-119- complete notes on coagulation, foam formation
and emulsification.
EXPERIMENTAL WORK- 4.41, 4.43.
Foaming- what factors affect foam formation?
How long they are whisked for, if any yolk gets in, addition of
other ingredients- acid, sugar
Behaviour changes and performance
characteristics of ingredients.
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What do the following mean?
Gelatinisation- starch absorbs liquid and thickens.
Retro gradation- staling of starch in baked goods.
Maillard reaction- chemical reaction between protein and
starches in bread. Browning. Starch is converted into dextrin
and this is called dextrinisation.
Gluten formation- Gliadin and Glutenin (both proteins) form
gluten in flour.
Beating- between butter and sugar in cake making- adds air.
Whisking- foaming of egg white in mousse, and whole egg in
Swiss roll.
Shortening- texture given to butter and flour when rubbed
together- shortbread/pastry
Kneading- bread dough to add air
Heating (fat, protein, sugar)- fat melts, protein denatures and
sugar caramelises.
Activity 4.44/ exam questions 4 and 5
Performance characteristics of
eggs.
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Factors affecting foam formation:
Salt, sugar, fat, acids.
EmulsificationAn emulsion is formed when one liquid is dispersed in small
droplets into a second liquid with which it will not mix. The most
common emulsion is oil in water, emulsions cannot exist without
an emulsifying agent- egg yolk is an example of this. The egg yolk
contains LECITHIN which has a hydrophobic (water hating) and
hydrophilic (water loving) component. This property is used in
mayonnaise.
Performance characteristics of
flour.
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Gelatinisation;
This occurs when starch- flour is added to a liquid and heatedie sauce making by blending method. Starch granules absorb
liquid and thicken when heated.
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Amylose and Amylopectin are starches which behave
differently in cooking- Amylose causes sauces and fillings to
thicken and turn cloudy when cooked, Amylopectin produces a
clear gel when it thickens and has same thickness when hot or
cold.
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Retro gradation;
Staling of starch based goods.
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Continued….
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The proteins in flour- gliadin and glutenin produce gluten
when kneaded in bread giving elasticity and strength and shape
to baked products.
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Factors affecting gluten formation:
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Fat coats the flour in a mixture and this prevents absorption of
water. This action reduces the amount of gluten that develops
in the baked product. Sugar also reduces the amount of gluten
in a product because it competes for water.
Food additives
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Types- natural, nature identical, artificial. What do these meanuse book?
Food additives are thoroughly tested before use in EU, and
given an E number to show they are safe.
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General Functions- prevent food spoilage, enhance flavour,
restore a nutrient after processing, maintain consistency,
reduce wastage.
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Types are Preservatives, Antioxidants, Food colourings,
Flavour enhancers, Emulsifiers and Stabilisers and Nutritional
additives
Find out more about the different food additives. Explain each
one.
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Additives
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Natural- these are obtained from natural
sources i.e. the purple colour extracted from
beetroot is used to colour sweets.
Nature identical- these are synthetic copies of
substances that naturally occur. The natural
source may be expensive, so an identical
additive is manufactured in a laboratory.
Artificial- these do not occur naturally, and are
man-made.
Product development
Design, development and production
of new food products.
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Product development is crucial in the food industry. ACTIVITY
5.1, 5.2.
There are various stages in developing a new food product:
Stage 1- identifying a need- concept generation, understanding
consumer needs, identifying intended target market,
investigating the market – market research( Quantitative
research- factual data, Qualitative- in depth), Disassembly.
Stage 2- concept screening- drawing up ideas and select and
reject, design specification written.
Stage 3- development and testing, prototype, product testing,
writing manufacturing specification.
Stage 4- production methods- batch, mass, safety and quality
control- HACCP.
Continued…
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Stage 5- packaging and labelling
Stage 6- advertising- marketing plan- price, place,
product, promotion.
Types of marketing:
Above the line- involve purchasing time and space in
the media; GENERAL TV, newspapers,
supermarkets magazine
Below the line- PERSONAL- price promotions,
money off coupons, link promotions, product
placement, demonstrations. Activity 5.5
Stage 7- launch- page 141
Design, development and
production costs;
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Design and development- Product development team do:
Market research- surveys, interviews
Use IT- CAD/CAM-design ideas
Product testing- development and evaluation of prototypes
Trialling- sampling
Design Packaging- target market, storage conditions, cost.
COSTS:
Raw materials and labour- ingredients, training for staff
Factory and machinery-production team, renting equipment,
fixed costs are maintenance, salaries and insurance, variable
costs are ingredients and packaging.
Distribution-refrigerated storage, transportation, food miles,
imports.
Marketing-advertising campaigns, personal selling, packaging.
Advertising-merchandising- at point of sale, influencing a
consumer to buy.
Pricing-correctly in a competitive market.
Influences on price
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Costs of production and manufacture, demand for a
product and markets trends, consumer expectations,
target market.
Pricing strategies- cost based pricing is based on
production costs, the price is set by working out cost of
producing item and adding a fixed mark up for the profit.
Market based pricing is based on the market and
consumer requirements.
Competition based pricing is known as market or rate
pricing and involves charging the same as competitors or
the market leader.
Importance of sensory testing:
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Evaluate new and established food products.
Analyses food products for improvements.
Establish consumer response to a product
Ensure that a product meets its original
specification
Assess quality control
Maintain product quality
Assess shelf life.
Sensory analysis tests:
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Find out what all these cover:
Hedonic ranking
Difference tests
Grading tests
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Activity 5.7
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Risk assessment in the food industry:
HACCP 147-152 identify the 7 stages involved and
explain them.
Activity 5.9 and 5.10
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Risk assessment in the food
industry-HACCP- seven stages
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HACCP is a legal requirement for all food businesses.
Stage 1- identify the hazard- physical, chemical or
biological.
Stage 2- identify critical control points- must be carried
out to prevent hazard from occurring.
Stage 3- critical limits- temps
Stage 4- monitor critical limits- colour coded system/ food
probe for temp. checking.
Stage 5- establish corrective actions if necessary, i.e..
Clean equipment again if it is dirty.
Stage 6- record system- temp logs, cleaning schedules
Stage 7- verify the system- checking
Contamination
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Physical- foreign bodies entering food- i.e. hair and nails.
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Chemical- traces of chemicals entering food- bleach, cleaning
agents.
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Biological- micro-organisms can contaminate food- moulds,
fungi.
Food packaging:
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Why package?
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Protection of food product
Containment of food product
Barrier protection to water vapour, air and dust.
Information about product
Convenience- the design can assist handling.
Marketing- packaging used can encourage sales
Security, so food product is not tampered with.
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Find out advantages and disadvantages of each material;
plastic, paper and cardboard, metals and foils, glass. 153-159
Find out the following:
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Tetra packs- uses paper, plastic and foil- i.e. orange
juice carton.
Aseptic packaging- involves filling a sterilised pouch
with a sterile food, gives an extended shelf life. Uses
paper, plastic and aluminium foil.
MAP- modified atmosphere packaging- involves the
use of 3 gases- CO2, O2 and nitrogen. Food
products are sealed inside packs containing one or
all of these gases.
Vacuum packing- air is sucked out and packaged
sealed to improve shelf life.
Labelling
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Find out about the food labelling regulations, 1996. (page 160)
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The following information must appear on a food label by law:
Name of food
Weight/volume
Ingredients in descending order
Date and storage conditions
Preparation instructions
Name and address of manufacturer
Batch number, in case recalled by manufacturer
Nutritional info.
GDA’s- Guideline Daily Amounts for nutrients.
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What is traffic light labelling?- these show whether the food has
high, medium or low amounts of fat, sugar and salt. A red light
indicates that the product is high in one or more of fat etc..,
Amber indicates it is neither high or low. Green is low in all.
Traffic light labelling
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What is traffic light labelling?
These show whether the food has high,
medium or low amounts of fat, sugar and
salt. A red light indicates that the product
is high in one or more of fat etc.., Amber
indicates it is neither high or low. Green
is low in all.
Developments in the food
industry
Developments in the food
industry
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By the end of the topic, you should
understand:
Changes in the UK food industry
Factors that affect food production
Developments in product ranges
Environmental and moral concerns
affecting food production
Developments in the food
industry.
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Current issues:
Supply and availability of food has changed- WW2; rationingfood was in short supply, anything you want now, anytime.
Advancements now in importing, B2B e commerce- retailer and
supplier well linked, EPOS- track when stock is running down,
Self scan, Bar-coding, Radio frequency identification tags on
food to trace where they are from.
Globalisation has occurred- importing all over the world leads to
food miles- how far your food has travelled is a big concern to
many people now.
Food security- equal access to food, no rationing now. Product
ranges also assist here- cater for all target markets.
Price of food- has gone up due to increasing price of oilneeded for importing- lorry, plane, ship and food production
methods.
Health and nutrition- increases in obesity- dieting products now
Continued….
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Food safety and quality- FSA looks at protecting the public from
unsafe food. Food poisoning outbreaks picked up. In
supermarkets now- electronic thermometers frequently assess
temperature. Advancements now in packaging to preserve shelf
life of food products- MAP, freeze drying, Aseptic packaging.
Food chain and the environment- global warming and climate
change have increased causing less crops being grown. In
order to protect the environment we need to use local produce
to prevent importing which causes pollution, use Fair Trade
where possible, recycle our waste, buy products with less
packaging, use up old food where possible- ie old breadbreadcrumbs. Compost old food waste. Take own shopping
bags to grocery store.
Major factors affecting food
production.
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Find out more about the following, use text books. Page 168-179
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Environmental and moral concerns- Sourcing food, organic food,
animal welfare, fair-trade, food waste.
Social changes – disposable income, changing nature of family,
patterns of work, changes in eating patterns, leisure patterns,
population movement, food access and media.
Technological change-packaging- MAP, vacuum packing, SMART
ingredients,ICT,food processing methods.
Food safety- food scares, EU food safety policy, Biotechnology and
GM, food sensitivity (allergies)
Health issues- labelling, legislation, demand for healthy products,
functional foods.
ACTIVITY 6.2
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Product range developments
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Growth of ready meals and convenience foodssocial change, more reliance on them now.
Supermarket own brands- value for money.
Indulgence products- expanding market, seen as
treats.
Provenance (where it is from) of the food
product- consumers want to see more local produce
or where it is sourced.
Food intolerance products- food allergy has
increased.
Healthier food products- consumer concern over
obesity.
Changes in availability and
supply
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Climate change- poor weather, hot climates all the time cause less
crops to grow- rice, wheat, maize etc..
Demand for bio fuels has increased- crop fields are used now to
grow crops that can be converted into bio fuels, also food waste is
burnt to produce bio-fuels which are sustainable and better for the
environment unlike fossil fuels. Bio-fuels are needed for energy.
Price of oil has increased- needed in production and processing of
food products- importing, delivery of food to supermarkets.
Common Agricultural Policy- set up after WW2, to provide a fair
standard of living for European farmers, to give reasonable prices for
farm products and to ensure fair standard of living for farmers.
Over-fishing- decline in fish stocks due to over fishing. Sustainable
fishing policies are required across Europe.
European legislation- aims to make the food we eat safer, and
environmentally friendly- restrictions on pesticides and additives.
Emerging economies- rapid growth and industrialisation- Brazil,
China represent potential markets for products.
EXAM QUESTIONS.
Bio fuels
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Bio fuels are any liquid, solid or gaseous
fuels produced from organic matter. The
extensive range of organic materials
used for bio fuel production includes
starch and sugary plants such as corn,
wheat or sugar cane; oily plants such as
rape seed, soya beans or vegetable oils
and animal fats; wood and straw; algae
and organic waste and others