Transformation of raw ingredients and intermediates into products intended for human consumption, with the purpose of improving digestibility, bio-availability of nutrients and energy, taste, appearance, safety, storability and distribution.
http://aims.fao.org/aos/agrovoc/xDef_14bed5a0
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2025-09-22T07:59:39
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FAO, 2014. Food Losses and Waste in the Context of Sustainable Food Systems, (MK698).
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Transformation of raw ingredients and intermediates into products intended for human consumption, with the purpose of improving digestibility, bio-availability of nutrients and energy, taste, appearance, safety, storability and distribution.