Criteria for commodity study
Criteria for study.
We will, in this first part of Lesson 1, the criteria that underlie the study of food product.
The basic elements of a commodity are: the name of the goods; the origin and the origin; l 'extraction, the collection and the production methods; characters, distinguished in sensory, morphological (found mostly under the microscope), physical and chemical; the chemical composition and properties; commercial varieties, quality and quality control; alterations; fraud; preservation methods; labeling and packaging; the specific regulations for food goods, etc.
The catalog name is the name commonly understood, corresponding mostly, but not always, the legal product name.
To name a few there are synonymous; for example, corn and wheat; Corn and corn; etc. This can lead to ambiguity and can create problems in trade negotiations. And it is the Commodity task of studying and indicate what should be the exact names, just as we will see in the next section.
The name of the food goods alone is generally not sufficient to identify the goods itself without ambiguity. Often it is necessary to add an adjective, or more of an adjective. One speaks in this case more precisely to the sales designation that identifies a specific commercial variety.
For example, when you buy the milk, in relation to the production method, it is necessary to choose between pasteurized milk, sterilized, available in both integer types, skimmed, semi-skimmed and.
If you buy coffee, we can choose relatively the origin of Arabian Mocha coffee, or Rio in Brazil, Guatemala, S. Salvador, American.
If the case of oil, in relation to the chemical composition, you can choose between olive oils and seed oils.
If rice or other granular products, in relation to the particle size you can choose between the common rice, semi-fine, fine and superfine, flour and if you can choose according to the type 00 between the fineness of grinding, 1, and 2.
With regard to the quality parameter, plays a decisive role in the manufacturer's brand.
Qualitative and quantitative assessment.
In general, in trade sectors food substances are studied by proceeding to their qualitative assessment (quality control) and quantitative ( "mercantile" quality).
With the qualitative and quantitative evaluation occurs especially the conformity of the foodstuff with the law, and is also seen if there are any natural flaws (defects) or defects malicious (food fraud).
Moreover, with the quantitative evaluation, it is determined whether the quality of the goods is equal to, greater or less than the reference standard for its merchant category ( "quality"), which corresponds to a certain price-based.
The determination of the organoleptic properties is always important: the morphological appearance of a meal, complemented by a microscopic examination can give a lot of information in a short time.
For wines and oils are decisive taste and smell.
Today there are expert commissions (tasters) for certain categories of foods, such as the Test Panel for virgin olive oils.
By the term Panel Test will indicate the voting dates by a group of tasters 8-12, which, independently from each other, express their opinion on the organoleptic characteristics of the oil in question, choosing the taste sensations among those encoded, which are about thirty: it goes from pleasant ones (fruity harmonious, fruity), to the more or less pleasant, until very unpleasant sensations (earth, musty, sour).
In future lessons we will examine in detail each of the various aspects that characterize a commodity, and that we only set out to 'beginning of this article.