A Comprehensive Review of Traditional Food Processing Methods and Their Effects on Food Security

Abstract

Traditional food processing methods, which have been used for centuries across various cultures, play a crucial role in ensuring food security. These methods, including fermentation, drying, smoking, milling, and preservation, help extend the shelf life of food, improve its nutritional quality, and enhance food availability, especially in regions prone to seasonal fluctuations and food shortages. Traditional processing methods also contribute to the development of local economies by empowering small-scale farmers and processors. However, these techniques can have both positive and negative effects on food security, depending on their efficiency, scalability, and sustainability. This review explores a range of traditional food processing methods, analyzing their impact on food preservation, nutrient retention, and the socio-economic aspects of food security. Additionally, it discusses the challenges and opportunities presented by integrating traditional food processing into modern food systems. Emphasis is placed on how these methods can complement contemporary technologies to build resilient food systems that address hunger, malnutrition, and poverty, particularly in rural and resource-poor settings.