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Have you heard of consumer affairs’ food and public distribution destroying stale food items? Have you heard of consumer affairs’ food and public distribution destroying dairy products, vegetables, fruits, and other food items? Have you yourself experienced food being destroyed or stale food being thrown away? Have you noticed people who lack proper daily intake of protein, carbohydrate, fats, vitamins, minerals? Have you noticed that the Public Health department reported illness due to consumption of contaminated food items? How could this be prevented? How can food items be preserved? Where is the best food processing plant in the world? What types of machinery does it have? What are the different ways of food processing and preservation? Do you know that humans need proper proteins, carbohydrates, fats, vitamins, and minerals for optimum development and functioning? How can the consumer get quality food all year round? By proper food processing. Here are the solutions. What items need robotic machinery for filling, closing, sealing, encapsulating, or labeling cans, bottles, boxes, bags, or other containers? What materials are required for such a plant? When should you send food items to a factory for processing? Where is the best place to locate such a factory? What should be the area of the factory? What measures should you take at a retail store? What is shelf life? How can shelf life be enhanced? What surveillance and security measures should the food processing plant get? What different forms of sabotage may be engineered maliciously? For example: Raw material sabotage, electricity sabotage, intentional malicious contamination to sabotage, disrupt, maliciously defame a quality product, deprivation, exclusion. How should checks and balances be kept in place to prevent any sabotage? What instructions should consumers get? What food items need proper processing at the factory level? What food items need proper refrigeration? How should they be preserved? What are dairy products? What problems does a dairy business face? What problems does a food processing business face? Inadequate remuneration, lack of chilling plants, no or inadequate veterinary health services, inadequate large scale insight and planning. |
| Food Plant Operations |
| Labor Utilization |
| Production Enhancement |
| Technical Service & Support |
| Water & Energy Management |
| Food Safety |
| Advanced Sanitation Technology |
| Food Surface Treatments |
| Personnel Hygiene |
| Programs Supplementary Solutions |
| Pest Elimination |
| Water Treatment |
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Q) How much does it cost to make my products? Q) What is my break-even point? Q) What are my profit goals? Q) How will I market my products(s)? Q) What price range do my competitors charge? Q) What is the customer demand for my product or service? Q) How many buyers are there and where do they live? Q) How old are my customers, how much do they earn and what is their education level? Q) What size and type of family does my customer have? Q) How does my customer like to spend money? Q) What do my customers do in their spare time? Q) Does my customer believe price indicates the quality of a product? Q) How can I be better than the competition? Q) What is a registered certifying body? Q) Are registered certifying bodies able to provide consulting services to applicants for certification? Q) How do applicants receive the decisions of certification? Q) For what purposes do registered certifying bodies hold seminars? Q) May a close relationship with a registered certifying body and certification applicants developed in seminars held by the registered certifying body cause obstacles for its neutral certification services? Q) How frequent do registered certifying bodies audit certified production process managers? Q) What is the guidance, survey, or research concerning agricultural production of the qualifications of certification service workers? Q) Is a head of a registered certifying body able to concurrently serve as an inspector or a referee? Q) How are registered certifying bodies audited? Q) Are unannounced audits necessary for fields and factories of certified production process managers? Q) Shall the central government audit local governments? Q) Shall the local government audit central government? Q) Shall the Independent neutral body audit both of them? Q) What services do certified production process managers conduct? Q) Are production process managers able to conduct grading as well? Q) When farmers process organic agricultural products produced by themselves and sell them, shall they be certified as production process managers of organic processed foods as well as production process managers of organic agricultural products? Q) Should the same one person manage the production process? If the production process management is shared by a few persons, should all of them be certified as operators? Q) Should certified overseas production process managers of organic processed foods procure ingredients with the Organic _______ mark to produce and sell organic processed foods? Q) If organic natto (fermented soybeans) is sold with sauce and mustard, should sauce and mustard as well as natto regarded as organic processed foods? Q) Who should be certified as re-packers? Q) Is a certification necessary for re-packing foods in a supermarket? Q) Is a certification as production process manager or re-packer of organic processed foods necessary for polishing brown rice with the Organic _______ mark or mixing a few kinds of organic rice and attaching the Organic _______ mark to the products? Q) Are importers or re-packers able to consign: storing imports or products to be re-packed; re-packing; and attaching grading labels to warehousers? Q) Are organic foods, produced in country B in accordance with the system of country A and imported via country A, able to carry the Organic _______ mark with the certification of country A? The system of country A is approved as equivalent with the Organic _______ system, while that of country B is not. Q) What does the organic regulation provide for labeling? Q) What are the coverages of manufacturing and processing? Q) Does processing cover polishing rice? Q) Is a certification as production process manager of organic processed foods necessary for grading dried green tea or rice bran? Q) In which point the organic production management of fields is considered as started? Q) How are organic certified fields treated in the land improvement project area accompanying land readjustments? Q) How to deal with the case where the field falls under areas subject to aerial spray of agricultural chemicals? Q) How do registered certifying bodies confirm whether measures to prevent drifting of agricultural chemicals by aerial spray are taken or not? Q) What are exact measures to prevent prohibited substances from mixing into irrigation water? Q) What kinds of agricultural products are harvested from perennial plants? Q) What are edible sprouts? Q) What are cultural, physical and biological methods to control noxious animals and plants? Q) What are predatory animals for noxious animals and plants? Q) What are plants which repel noxious animals and plants? Q) What are cases of imminent or serious threat to the crop? Q) What kinds of materials are used for cleaning machines and tools in the process of the management concerning transportation, selection, processing, cleaning, storage, packaging and other post-harvest processes? Q) What is the quality preservation and improvement? Q) Why were the lists of fertilizers and agricultural chemicals permitted in cases of imminent or serious threat to crop? Q) What are the criteria for permitted substances only in cases of cases of imminent or serious threat to organic agricultural products? Q) What are trace elements? Is it the use of synthetic trace elements permitted as well? Q) How foods are confirmed whether they were ionizing radiated or not? Is the use of food additives permitted in non-organic agricultural, livestock, marine products and processed foods made from those? Q) Is the use of refined salt with bittern derived from seawater permitted as dietary salt in processing of organic processed foods? Q) Non-organic ingredients should be no more than 5 percent of the total ingredients. What is the calculation basis, an ingredient basis or a final product basis? Q) Is the use of ingredients applying the recombinant DNA technology permitted in processed foods, if they are no more than five percent of the total ingredients of organic processed foods? Q) Is the use of microorganisms cultured with materials applying the recombinant DNA technology permitted in manufacturing organic processed foods? Q) Is the use of chemosynthetic disinfectants or detergents permitted for cleansing agricultural products as ingredients of organic processed foods? Q) What kind of water is used as an ingredient of organic processed foods? Is the use of disinfectants such as sodium hypochlorite permitted for making well water drinkable? Q) Is the use of detergents and disinfectants permitted for machines and equipments used in the processing process? Q) How should pests and animals be controlled in manufacturing plants and storage warehouses when organic processed foods manufactured or ingredients are kept? Q) Are production process managers able to include deoxidants in packing products? Q) What are examples of organic agricultural livestock processed foods with the same generic names with organic agricultural processed foods? Q) What kinds of labels are permitted for organic agricultural livestock processed foods which have the same generic names with organic agricultural processed foods? Q) Is the use of those derived from the recombinant DNA technology permitted as ingredients for manufacturing food additives? Q) Is the use of calcinated calcium, which is included in existing additives, permitted in processing organic processed foods? Q) Are certified re-packers or certified importers able to fill nitrogen in the tea packaging process? Labeling Q) Shall organic agricultural products carry labeling of only names? Q) Shall organic processed foods carry labeling of only name and ingredients? Q) How organic agricultural products are monitored? Q) Are labeling provisions on organic foods applicable to the food-service industry or home-meal replacement industry? Q) How should products be labeled, if they contain organic agricultural products and agricultural products in conversion to organic? |
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Question: If the cuisine consists of dishes like Wazwan, Rogan Josh, Rishta, Tabak Maz and Gushtaba , then it pertains to 1) Kashmir 2) Lucknow 3) China 4) Hyderabad Answer: Kashmir ‘Wazwan’ comprises mostly of non-vegetarian dishes. ‘Meeth maaz’, ‘Kabab’, ‘Rista’, ‘Roogan Josh’, ‘Tabakh Maaz’, ‘Yekhni’ and ‘Gushtaba’ are some of the most popular dishes. Kidney Beans
Green Beans Mixed Fruits Mixed Vegetables Jams Tomatoes Take a look at this Food Business Food business is a formidable task. Expensive research must be done to derive a suitable recipe for commercial production. This is followed by tests that have to consider shelf life as well as the cost of the product. Quality has to be balanced against profits and the final decision is likely to be based on the market for which a food item is to be produced. To be a success, it is imperative that the food product be of high quality and fill a marketing niche. Characteristics of a Successful Entrepreneur The entrepreneur will need certain personal characteristics to be successful in establishing a food business. The characteristics common to successful entrepreneurs include: A desire for responsibility Confidence in your ability to succeed Desire for immediate feedback A high energy level A need to accomplish goals Strong organizational skills A need for feelings of accomplishment and achievement A high degree of commitment A tolerance for uncertainty The ability to be flexible A desire to work hard Total dedication to the business A strong market demand for the product Type of Product One of the first considerations to make is what type of product will be produced such as a canned food, a baked good or a refrigerated product. Special food processing equipment, government registration and technical training are required to start a commercial canning facility. Regulations for producing a canned food item will differ depending on whether the product is low acid, acidified or acid. Low-acid Foods: These foods — such as meat products, beans and corn — have a pH value (indicates acidity) greater than 4.6 and a water activity (aw) greater than 0.85 (measures free moisture in a food). At these levels the deadly clostridium botulinum microorganism could grow in foods that are improperly canned. They must be processed at proper temperatures under specified pressure in compliance with all Food and Drug Administration (FDA) regulations. Acidified Foods: These products, such as pickled foods, have a water activity greater than 0.85 and have been acidified to a pH of less than 4.6 to prevent the growth of clostridium botulinum. Acid Foods: These foods — such as fruits, jams and jellies — naturally have a pH below 4.6. Regulations Entrepreneurs must be familiar with state and federal food regulations before starting a food business and must comply with the recommendation, for example South Carolina Food and Cosmetics Act. These regulations are available from the Consumer Services Division of the South Carolina Department of Agriculture, which is responsible for enforcing safe food manufacture and sale at the state level. Other related world wide are encouraged to mail their details to admin@qureshiuniversity.com Food may not be manufactured in the home for distribution. Food sold at the place of production is under the inspection of the local Public Health Department. Food manufactured for wholesale distribution is under the supervision of the South Carolina. Department of Agriculture and must have a label approved from this state agency. Once the processing facility is built, a representative from this agency will make an inspection before start-up. In addition to state requirements, most specialty foods are subject to federal regulations and International because products cross state boundaries during distribution. The federal agencies responsible for food safety are the FDA and the U.S. Department of Agriculture (USDA). A food processing operation should be designed and operated in accordance with “Good Manufacturing Practices” (GMP) regulations, which are available from FDA offices. All food plants, except meat and poultry, are subject to inspection by FDA to ensure compliance with these regulations. Specialty foods containing meat or poultry ingredients fall under the jurisdiction of USDA. Meat and poultry food plants should be constructed and operated according to the “Meat and Poultry Inspection Program” that can be obtained from the South Carolina Meat & Poultry Inspection Department. There are specific GMP regulations for canned low-acid and acidified foods. Commercial food manufacturers are required to register each new product with the FDA and file a full description (called a scheduled process) of the processes to be employed in the manufacture of the product. Copies of these regulations, the registration form and the scheduled process form can be obtained from the FDA offices. In addition, the processor must report any instances of spoilage; must have an established product recall plan; must have all operators of thermal-processing systems trained by attending a “Better Process Control School” at an approved university; and must maintain complete records of plant operations. Basics of Product Development Entrepreneurs should follow these basic steps in developing new food products. Idea Stage: The following questions need to be answered: Does the product satisfy a consumer need? Will it return a profit? Will it be acceptable to consumers, wholesalers and retailers alike? Is it unique? Does it provide a new service to customers? Do you have the production technology to develop the product? Do you have the marketing skills to sell the product? What products will it replace or compete against? Development Stage: Food scientists are needed to solve shelf life and safety problems. They address questions such as: Will bacteria, mold, yeasts or pathogens be a concern? Is the “browning reaction” (a chemical reaction between ingredients) a problem and, if so, can it be solved? Is light a factor in product or quality deterioration? Can texture or mouth-feel be improved? Is rancidity a problem? Taste Panel Stage: The taste panel stage should run concurrently with formula or recipe development. Using sensory evaluation test forms, an experienced panel should check quality parameters such as color, texture, appearance and flavor at various stages of product formulation to distinguish good from undesirable traits. Consumer Sampling Stage: The consumer sampling stage is often neglected by food processors but can give valuable information about the product’s potential success. Actual sales after tasting reinforce the questionnaire. For instance, if 100 people say they will purchase but only five purchase the product, there may be some question about the truthfulness of the answers. Commercial demand for the product should be evaluated to determine if sufficient volume will be produced and sold to make the venture economically feasible. Shelf-Life Stage: The shelf-life stage is extremely important because a processor must know how long a new product will keep under a variety of temperatures and other environmental conditions. Shelf-life loss may be due to chemical or microbial (bacteria, mold and yeast) spoilage. The studies are done by raising the temperature of the packaged product above normal storage conditions (110 to 120 °F). Although this is not as good as a prolonged shelf-life study at normal temperatures (75 to 80 °F), it does give some indication of product shelf life. Lot codes for recall and product liability are based on these studies. Packaging Stage: This stage is especially important because the package often sells a new product. Consumers want colorful, attractive, conveniently packaged forms. Packaging should not impart flavor to the product or react chemically with the food. It should be lightweight, economical and resistant to tearing. Production Stage: The production stage includes making plans for a production line to manufacture the product. Do not arrange a full-scale production line until after successfully test marketing a new product. Many entrepreneurs will have their products co-packed by an existing plant for test marketing. The production line should be set up according to a blueprint of its layout. Keep in mind drainage, ventilation, waste disposal, lighting, equipment size and flow, energy conservation, safety, sanitation, ease of cleaning, storage area, and compliance with government regulations. Processing controls must be established to ensure consistent quality during production as set forth by product standards (specifications). Likewise, quality control procedures must be developed to determine if the standards are being met during production and to know when to take corrective action to prevent economic losses due to deviations and to ensure product safety. Test Marketing Stage: The test marketing stage for processors involves introducing their new product into a limited area, such as a large metropolitan city. It is important to select a site with a population made up of many ethnic groups and income levels. If the product fails, another product can be tried. If the product succeeds, it is distributed in stages to progressively larger areas (statewide, regional, or in the case International demand, International only). Commercialization Stage: The commercialization is the final step in determining the success or failure of a new product. Most food companies sell mainly to the institutional trade and if they sell to retail outlets, it is usually to privately owned stores or small chains. Larger chains will not take on a new food product unless the product is heavily advertised by the company. The buyer for a large chain must be convinced that the product is good and that advertising exists. Ingredients The success of any new specialty product depends on the quality of its flavor, color and texture, its stability under various storage conditions, and its safety. Often, additives may be needed to maintain or enhance product quality throughout and after processing. Additives should not be used to disguise faulty or inferior manufacturing processes or to conceal damage or spoilage. Only the minimum amount of an additive necessary to achieve desired results should be used. Government regulatory agencies such as the FDA and USDA closely monitor the use and levels of additives in food products. The safety of food additives is constantly being reviewed, so food processors must pay close attention to current regulatory statutes governing particular additives. Food Processing Food preservation through processing is an extremely broad area in food science and methods include refrigeration, freezing, pasteurization, canning, fermentation, concentration, irradiation and dehydration. Quality Control/Sanitation Quality control is imperative to the successful development of any food product. Consumers perceive food safety as an integral component of food quality control. The food processor must establish a food safety program including in-process procedures that ensure consistent quality and meet product specifications. It is important to obtain product liability insurance for your protection. Packaging Food packaging protects the food from the surrounding environment, thus preventing contamination, damage and deterioration. Today, convenience is a major factor in packaging. The food package also plays a crucial role in communication. In the marketing of new products, packaging conveys the nature of the food and directions for its use and it attracts and persuades the buyer. Color coordination, artistic design, ingredient labeling, portion size and safety all influence a consumer’s decision to buy. Labels Food labeling was originally designed by the government to protect consumers from fraud. Recent surveys indicate that consumers use labels to identify and avoid perceived health hazards rather than to seek and obtain benefits (does the product contain preservatives, fats, cholesterol?). A label consists of the “principal display panel,” used to attract consumers, and the “information panel,” placed immediately to the right of the principal display panel. Information that is mandatory on food labels includes: Statement of identity/product name Net weight (in ounces and grams) Name/address of manufacturer Ingredient listing Manufacturing code Nutritional labeling (some exemptions apply) Information that is voluntary but if included must be worded according to regulations includes: Grades Labeling for special dietary use Optional information includes: Universal product code Open dating Registered trademarks/symbols. Coding Products An integral part of quality control is a system for coding new food products. The product must be identifiable to the manufacturer by the year and day it was packed and by the batch number, Any method of coding that is recognizable by the processor is acceptable. Alphabetical letters are often used to identify the month a product was packed. Dates are used to indicate the manufacture date. An example of a code is “24J0521, ” where “21” indicates the 21st day of the year; “J” is the month (January); “05” is the year packed (2005); “2” is the plant location; and “5” indicates the First hour of the shift. Accurate record keeping of these codes allows a manufacturer to trace the cause of consumer complaints, control distribution and inventory, ensure proper product rotation, and affect a recall if necessary. Marketing Marketing is traditionally thought of as the process of advertising, promoting and selling services and products. These are important in the development of new food products, but the first step is to define a specific market. The next step is to determine which system of distribution is best suited to you and your products. What will be your sales outlets? These are several product characteristics that must be decided regardless of the method of distribution. admin@qureshiuniversity.com Q) Is it safe to can meat and poultry without salt? Q) What Canning Supplies Do I Need?
Robots remove the possibility of worker injury by being able to perform the same task multiple times. The standard uses for robots in the food manufacturing environment are in packaging or case-packing, and palletizing, as well as high-speed pick and place applications. When it comes to the packaging of products, robots generally fit into three main categories: pick and place applications, feed placement and palletizing. For the packaging of food items, where speed, consistency or high levels of repetition are concerned, the robot almost always wins over humans in terms of efficiency. Robots are equipped with intelligent vision systems. This ensures that wherever products are placed on the belt the robot is able to pick them up, so that wastage is minimal. The grippers and and vacuum tools used by these robots have also been further developed and good packaging companies will offer a selection of these. The airflow vacuum tool is ideal for handling goods with damageable surfaces because it can pick up products without touching them. The Suction Cup Finger grippers Food and drink manufacturing: packaging and bottling equipment Q) What about safety? Q) What is the difference between Pressure Canners and Water Bath Canners? Q) Does canning destroy the nutrients in your food and vegetables? Q) Would you like to add anything? What commodity or type of food does your business process? Canning Food In canning, you boil the food in the can to kill all the bacteria and seal the can (either before or while the food is boiling) to prevent any new bacteria from getting in. Since the food in the can is completely sterile, it does not spoil. Once you open the can, bacteria enter and begin attacking the food, so you have to "refrigerate the contents after opening" (you see that label on all sorts of food products -- it means that the contents are sterile until you open the container). We generally think of "cans" as being metal, but any sealable container can serve as a can. Glass jars, for example, can be boiled and sealed. So can foil or plastic pouches and boxes. Milk in a box that you can store on the shelf is "canned" milk. The milk inside the box is made sterile (using ultra high temperature (UHT) pasteurization) and sealed inside the box, so it does not spoil even at room temperature. Dehydrating Food Many foods are dehydrated to preserve them. If you walk through any grocery store you may notice the following dehydrated products: Powdered milk Dehydrated potatoes in a box Dried fruits and vegetables Dried meats (like beef jerky) Powdered soups and sauces Pasta Instant rice Since most bacteria die or become completely inactive when dried, dried foods kept in air-tight containers can last quite a long time. Soup and milk are easy to dry and last for years. Salting and Pickling Salting, especially of meat, is an ancient preservation technique. The salt draws out moisture and creates an environment inhospitable to bacteria. If salted in cold weather (so that the meat does not spoil while the salt has time to take effect), salted meat can last for years. Pickling Pickling was widely used to preserve meats, fruits and vegetables in the past, but today is used almost exclusively to produce "pickles," or pickled cucumbers. Pickling uses the preservative qualities of salt (see above) combined with the preservative qualities of acid, such as acetic acid (vinegar). Acid environments inhibit bacteria. To make pickles, cucumbers are soaked in a 10-percent salt water brine for several days, then rinsed and stored in vinegar to preserve them for years. Pasteurizing, Fermenting, Carbonating Pasteurizing Pasteurization is a compromise. If you boil a food you can kill all bacteria and make the food sterile, but you often significantly affect the taste and nutritional value of the food. When you pasteurize a food (almost always a liquid), what you are doing is heating it to a high enough temperature to kill certain (but not all) bacteria and to disable certain enzymes, and in return you are minimizing the effects on taste as much as you can. Commonly pasteurized foods include milk, ice cream, fruit juices, beer and non-carbonated beverages. Milk, for example, can be pasteurized by heating to 145 degrees F (62.8 degrees C) for half an hour or 163 degrees F (72.8 degrees C) for 15 seconds. Ultra high temperature (UHT) pasteurization completely sterilizes the product. It is used to created "boxes of milk" that you see on the shelf at the grocery store. In UHT pasteurization, the temperature of the milk is raised to about 285 degrees F (141 degrees C) for one or two seconds, sterilizing the milk. Fermenting Fermentation uses yeast (see How Bread Works for more information on yeast) to produce alcohol. Alcohol is a good preservative because it kills bacteria. When you ferment grape juice you create wine, which will last quite a long time (decades if necessary) without refrigeration. Normal grape juice would mold in days. Carbonating Carbonated water is water in which carbon dioxide gas has been dissolved under pressure. By eliminating oxygen, carbonated water inhibits bacterial growth. Carbonated beverages (soft drinks) therefore contain a natural preservative. Cheese Making Cheese is way of preserving milk for long periods of time. In the process, the milk in cheese becomes something completely unlike milk, but cheese has its own interesting and delicious properties. Cheese-making is a long and involved process that makes use of bacteria, enzymes and naturally formed acids to solidify milk proteins and fat and preserve them. Once turned into cheese, milk can be stored for months or years. The main preservatives that give cheese its longevity are salt and acids. The basic steps in cheese making go something like this (for most common cheeses like cheddar): First, milk is inoculated with lactic acid bacteria and rennet. The lactic acid bacteria convert the sugar in milk (lactose) to lactic acid. The rennet contains enzymes that modify proteins in milk. Specifically, rennet contains rennin, an enzyme that converts a common protein in milk called caseinogen into casein, which does not dissolve in water. The casein precipitates out as a gel-like substance that we see it as curd. The casein gel also captures most of the fat and calcium from the milk. So the lactic acid and the rennet cause the milk to curdle, separating into curds (the milk solids, fats, proteins, etc.) and whey (mostly water). A gallon of milk (about 8 pounds) yields only about 1.25 pounds of cheese -- the weight that is lost is all the water in milk. The curds and whey are allowed to soak until the lactic acid bacteria create a lactic acid concentration that is just right. At that point, the whey is drained off and salt is added. Now the curds are pressed in a cheese press -- lightly at first to allow the escape of the remaining whey, then severely (up to a ton of pressure) to solidify the cheese. Finally, the cheese is allowed to age (ripen) for several months in a cool place to improve its taste and consistency. A sharp cheddar cheese has been aged a year or more. During this time, enzymes and bacteria continue to modify proteins, fats and sugars in the cheese. The holes in Swiss cheese occur during ripening -- Swiss cheese is ripened in a cool place for several weeks, then put in a warm place (70 degrees F, 21 degrees C or so) for four to six weeks, where special bacteria ferment the remaining lactose and produce carbon dioxide bubbles in the cheese. Chemical Food Preservation There are three classes of chemical preservatives commonly used in foods: Benzoates (such as sodium benzoate) Nitrites (such as sodium nitrite) Sulphites (such as sulphur dioxide) Pancake syrup can sit out because of the ingredients it contains. If you look at the ingredient labels of different foods, you will frequently see these different types of chemicals used. Another common preservative that you will commonly see on food labels is sorbic acid. All of these chemicals either inhibit the activity of bacteria or kill the bacteria. Food Irradiation Nuclear radiation is able to kill bacteria without significantly changing the food containing the bacteria. So if you seal food in plastic and then radiate it, the food will become sterile and can be stored on a shelf without refrigeration. Unlike canning, however, you do not significantly change the taste or texture of the food when you irradiate it. Candy Manufacturing Bakery machinery Beverage machinery Biscuit cutting dies Brewers' and maltsters' machinery Cheese making machinery Chewing gum machinery Chocolate processing machinery Choppers, commercial, food Confectionery machinery Cutting, chopping, grinding, mixing, and similar machinery Dairy and milk machinery Dehydrating equipment, food processing Distillery machinery Dough mixing machinery Fish and shellfish processing machinery Flour mill machinery Food products machinery Grinders, commercial, food Homogenizing machinery: dairy, fruit, vegetable Ice cream manufacturing machinery Juice extractors, fruit and vegetable: commercial type Malt mills Meat processing machinery Meat, poultry, and seafood processing machinery Milk machinery, condensed and evaporated Milk processing machinery, nec Mills, food Mixers, commercial, food Mixers, feed, except agricultural Oilseed crushing and extracting machinery Ovens, bakery Packing house machinery Pasta machinery Pasteurizing equipment, dairy machinery Poultry processing machinery Presses, food: cheese, beet, cider, and sugarcane Roasting machinery: coffee, peanut, etc. Sausage stuffers Sifters, food Slicers, commercial, food Sugar plant machinery http://www.gloryfoods.com/ |