Canning and Fish Packaging Technology

Unit 3 - Unit operations in canning

3.1.1.Raw materials and other ingredients for canning
The purpose of canning is for long term preservation of food stuffs and hence raw material is an important requirement of the industry. The prime quality of raw material should be available for canning. The raw material used in canning can be classified as follows.

Agricultural produce - Fruits e.g.: Apple, orange, pineapple, pears, peaches, berries, cherry, mango, guava, papaya and jackfruit. Vegetables - Green Beans, carrot, peas, corn, spinach, cabbage, potato, beetroot, bamboo shoots etc.
Animal produce - Land animal e.g. Pork, Beef, poultry meat, mutton. Aquatic animal – e.g. crustaceans, marine mammals including whales, fishes such as salmon, tuna, mackerel, sardine, herring, pilchard, pikes, seer, pomfret etc and shellfishes such as crabs, lobsters, shrimps, cuttlefish, clams and green mussels.
Others - processed foods such as condensed milk, soups, baby food and milk powder.