Industrial Processed Foods: Part I, Their evolution and present status
We use the following types of cooking inputs: Nature’s gifts like fruits, vegetables, green spices and lemon, oilseeds etc. – unprocessed when bought. Minimally processed inputs like cereals (e.g. wheat) and millets (e.g. pearl millet or bajra), lentils or pulses (daals), legumes and beans (kathol), dry whole spices etc. Processed inputs like salt, sugar, cooking oils, milk and its products, pure and compounded spice powders etc. Thus our home-cooked dishes have processing footprints of both domestic and industrial origins –…