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Introduction to the Agrifood Industry, FAEWFRewFDSffcfwS - Coggle Diagram

- - - - It covers a wide field that includes the breeding, feeding, commercialization and slaughter of animals as well as all sanitary processes aimed at preventing bacteria of human origin from reaching food.
  - - - The three systems are
        
        Good Manufacturing Practices
        
        Quality Assurance Standards
        
        The Analysis System and Critical Control Points
- - - - 1986-1990
        
        In a context of economic expansion both in
        Spain as in the Region of Murcia
      - 1990-1995
        
        The Spanish economy is going through a period of stagnation, a situation that is reproduced in a more pronounced way in the Murcian economy
      - 1995-1999
        
        Productive activity in Spain and in the Region of Murcia is once again in an expansive stage, although the rate of growth is less than that of the period 1986-1999
- - - - The conservation methods were initially simple techniques (salted, dried, smoked, sweetened,...) and their gradual evolution has turned them into very refined techniques, in such a way that their application is restricted to the industrial field.
        
        Heat treatment, which destroys microorganisms
        
        Water removal: concentration, dehydration and desiccation.
        
        Treatments that necessarily involve the destruction of microorganisms
  - - - citrus
        
        Citrus handling also presents a seasonal activity, although less pronounced than non-citrus fruits.
        
        Vegetables
        
        Because the handling of fresh vegetables is linked to a cultivation and harvesting process in staggered cycles
- - - - two ranges of products are established
        
        first range
        which includes canned vegetables, in turn subdivided, within the regional canning sector
        
        second range
        made up of the subsector of frozen and dehydrated vegetables
- - - - The main lines of products that the meat industry obtains or elaborates are the following
        
        Fresh and unprocessed meats.
        
        • Cured meat products (hams, sausages, cold cuts).
        
        • Cooked meat products (cooked ham and shoulder, lean, cooked cold cuts