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Guidelines for forestry information processing

Year of publication 1986

Product type Book (stand-alone)

Series title FAO Forestry Paper

Series number 0259-2800|0258-6150|02586150|1014-1952|19992882

Edition 1

Language English

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    Foods and food products consumed in most areas of the world are processed in some way, for various purposes. These purposes range from increasing the digestibility of raw foods (e.g. through cooking) to increasing the palatability of food products (e.g. through the addition of flavourings). Foods and food products processed in industrial settings differ from those prepared by hand at home or in artisanal settings; they employ different ingredients and methods. Food processing has an impact on diet quality. The degree of food processing can vary from raw foods eaten as such (e.g. fresh fruit) to that of food products whose ingredients are derived from food but contain little or no whole food (e.g. extruded cereals). These guidelines will help the reader to identify the relevant information that will allow classification and data analysis according to the type and degree of food processing. The use of these guidelines will assist the collection of more accurate, standardized and relevant information on food processing through food consumption surveys. Generating more and better information on how foods are processed will allow development of more effective policies to promote healthy diets.
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