Groceries are represented by products in natural and ready (processed) form, which can be used by humans for food. These include: dietetic foods and baby food, bottled drinking water, various alcoholic beverages, etc.
Food quality
This is one of the characteristics that decisively affects the formation of consumer preferences, as well as the creation of competitiveness.
The quality of food products is represented by a combination of properties that reflect the ability of the finished product to provide organoleptic characteristics, the need of any organism for certain substances, as well as reliability in their manufacture and preservation. Among the properties that determine the usefulness of food products and their ability to satisfy all the needs of people in nutrition, there is a certain nutritional value, taste and physical properties.
The nutritional value
The nutritional value of products is the most complex property that characterizes the fullness of the useful qualities of the product: biological, energy, physiological and organoleptic values, as well as high quality and digestibility.
Groceries are characterized by
energy value, which is determined by the presence of fats, carbohydrates and proteins in them. The human body can receive a certain amount of energy through the oxidation of alcohol with organic acids. If the chemical composition of the finished product is known, then its energy value can be calculated.
All food products have their biological value, which consists of the presence of biologically active substances in the form of amino acids, micro and macro elements, vitamins, as well as polyunsaturated fats. These components cannot be replaced by other food substances, since they are not synthesized by any enzyme systems of the human body.
The physiological value is determined by the fact that food products have the ability to influence the cardiovascular, nervous and digestive systems of the human body. Also, this value of these products contributes to the resistance of the human body to diseases.
Organoleptic value is determined by food quality indicators : consistency, appearance, taste, smell and degree of freshness. So, food products in appearance can increase appetite and be better absorbed. The taste and aroma of the finished products is also of great importance, so sometimes in the manufacture of food products use special processing methods.
Food Sales Process
Selling usable food items can be quite a successful business.
Indeed, these products, which are of high quality, are quite competitive in the market, which provides their manufacturers with confidence in the success of their activities. However, this requires some effort. For example, this refers to ensuring the proper technical equipment of the enterprise, the availability of highly qualified specialists, etc. At the initial stage, certain financial investments may be required, which in the future will bring a steady income.
Food Properties
The quality of the goods, the determination of the terms and conditions of savings are influenced by physical properties. These include: size, shape, color, weight, density, transparency, strength and viscosity.
Taste properties consist of the sensation of aromas (smells) and, of course, taste. In accordance with this property, the following groups of food products exist: sweet, salty, sour and bitter. The smell is determined by the organs of smell and is the main indicator when tasting wine and various drinks.
Sanitary and hygienic indicators of food products
Biological and microbiological indicators for all groups of goods are regulated by relevant regulatory documents. The most stringent sanitary requirements apply to those goods that are obtained in the processing of raw materials.
As a result of assessing the quality of food products, it is possible to determine their compliance with the requirements of the above documents, as well as to identify quality criteria if classification is provided for some brands and varieties.
Storage conditions
Among the food storage conditions, the following should be highlighted:
- compliance with all necessary rules for the placement of goods during storage;
- Compliance with the climate during storage;
- Compliance with sanitary standards.
When placing food products, first of all, the rules of neighborhood based on the compatibility of goods must be observed. These are goods that have similar storage conditions and do not affect each other harmfully. Due to the differences in the sorbing properties of such products, some redistribution of moisture may occur, which will lead to wetting of some products and shrinkage of others.
Also, when placing food products for storage, it is necessary to observe the principle of optimal workload of warehouses. When this principle is implemented, free access to goods and the necessary air exchange will be ensured to ensure uniform temperature conditions.
The climatic regime ensures compliance with the requirements for relative humidity and air temperature, as well as its gas composition, air exchange and light exposure. For each individual group of food products there is a storage mode. Failure to do so may result in losses and a decrease in the quality of the goods.
The prices for food products will depend on proper storage. Since only products with a good view, pleasant smell and useful properties will be in demand on the Russian market.