DTN102 Lecture Notes - Lecture 9: Camel, Turkey As Food, Olive Oil
Document Summary
Dtn102 food commodities and classifications part 3. The paste, or the whole fruit, is then boiled with water and stirred until the oil separates and can be collected. Such traditional methods have a low rate of efficiency, particularly when performed manually. The residue left after the removal of oil (oilcake or meal) is used as feedstuff: crude vegetable oils are obtained without further processing other than degumming or filtering. To make them suitable for human consumption, most edible vegetable oils are refined to remove impurities and toxic substances, a process which involves bleaching, deodorization and cooling (to make the oils stable in cold temperatures). The fao classification includes raw, refined and fractioned oils, but not chemically modified oils. Products from slaughtered animals: fao defines meat as the flesh of animals used for food. In production data, meat is normally reported inclusive of bone and exclusive of meat that is unfit for human consumption.
