Frozen Vegetables

Development of a long-term preservation technique, such as freezing, coupled with economical temperature-controlled transport, has enabled the growing of each species of vegetable to be located in the area most conducive to obtaining high yields of high-quality crops often far removed from the urban communities that will consume the products. This is in contrast to the previous habit of clustering canneries around each conurbation.

The introduction of blast-freezing tunnels, and later the spiral tunnels (which occupy less factory floor space), enabled the products to be frozen in the IQF state. These bulk frozen vegetables can then be shipped across the world before being packed into consumer packages, blended, mixed with sauces, or forming one component of a multicompo-nent dish. In this way half a dozen different vegetables, grown in as many different continents, can be enjoyed year-round in any part of the world. Blanched and frozen within a few hours of harvesting, frozen vegetables often enjoy a superior nutritional profile—even after frozen storage for a year—than their fresh counterparts, which often spend several days before reaching the consumer and then may be stored in a refrigerator before being consumed. Not only is a year-round supply of nutritious vegetables made available but consumers can be introduced to exotic vegetables unfamiliar in their part of the world.

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The Mediterranean Diet Meltdown

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