Preparation, Packaging and Marketing of Food Items

PREPARATION, PACKAGING AND MARKETING OF FOOD.
DEFINITION OF SNACKS AND MAIN MEAL.
SNACKS:
They are light foods taken in-between meals or after meal. Snacks are simple, easy, quick to
prepare and serve. They are very good for entertaining guests and can be serve at any occasion. Snacks
are suitable for both children and adults. Examples of such snacks are: popcorn, pizza, cakes, chin-chin,
groundnut, gurundi, plantain chips, etc.
MAIN MEAL:
This is the actual food eaten at breakfast, lunch and dinner. It is also a food that is being served
or eaten at once. Examples are: jollof/fried rice, porridge, amala and ewedu soup, fufu and egusi soup,
pounded yam, yam and egg, plantain, ikokore, etc.
NOTE: SNACKS AND MAIN MEAL ARE BOTH FOODS, BUT THEY HAVE THEIR DIFFERENT PURPOSES IN THE
BODY SYSTEM OF HUMAN BEINGS.
DIFFERENCES BETWEEN SNACKS AND MAIN MEALS
SNACKS MAIN MEALS

1. They are light food They are solid food
2. Served as refreshment Served as filling foods.
3. They are consumed in-between meals They are eaten at main meal times.
4. They restore used energy They nourish our body with all nutrients
5. They contain mostly one food group They contain many food group
6. They have little nutrients They have all the classes of food nutrients.
DUTIES OF FOOD SELLERS/PROVIDERS TO THE PUBLIC
1. They are responsible for the distribution and sales of food products to the consumers.
2. They must ensure food is safe for consumption.
3. They provide, restock and rotate food products.
4. Food providers should maintain food hygiene at all times.
5. They make sure the producers do not mislead the consumers by the way food is labelled, marketed
or advertised.
6. They must be able to resolve any services issues concerning consumers.
PREPARATION OF SNACKS, DRINKS AND MEALS
Preparation of snacks:
GURUDI OR COCONUT CHIPS
Ingredients:
 4 cups of groundnut
 1 milk tin of corn starch
 1 level teaspoon of baking powder
 1 milk tin of flour
 2 table spoonsful of sugar
 1 teaspoonful of salt
 A teaspoon of flavouring agents e.g. vanilla, pineapple, strawberry etc.
Procedures for making gurudi:
1. Remove the shell of coconut and cut it into pieces.
2. Wash very well and grind on a clean grinding machine and mix it together.
3. Add flavour, baking powder, flour and little salt.
4. Add corn starch and mix it thoroughly.
5. Spread thinly on a baking tray using tray.
6. Bake in an oven using moderate temperature to avoid burnt.
7. Allow to cool and serve with drink of your choice.
PREPARATION OF MAIN MEALS
Steamed beans dish (Ekuru)
 1½ cups of beans
 1 teaspoon of ground large pepper
 1 teaspoon of ground onion
 1 teaspoon chopped onion
 1 teaspoon ground fresh tomatoes
 ½ milk tin of palm oil
 Warm water to mix
 Salt to taste
 Shrimps, liver or shredded fish pieces.
Procedures for cooking steamed beans
1. Remove the back peel of the bean as for moin-moin.
2. After the removal, soak for at least 20 mins, to allow it get soft.
3. Grind the beans until they become smooth.
4. Beat well and add warm water gradually until mixture is thick.
5. Grease moulds or wash the leaves thoroughly for wrapping.
6. Put some of the mixtures on the leaves and wrap neatly or place the mixture into greased moulds.
7. Place these into a pot of boiling water and cover well. Then, place the pot on a cooker or fire.
8. Cook for 45mins to 1hr 15mins till its’ well steamed.
9. Test for dawness. Unwrap the cooked ekuru and mash with a fork in a bowl. If well cooked, it will be
firm and taste well.
10. Make a pepper sauce with palm oil, tomatoes, onion, pepper (both ground and chopped) and add
shrimps or pieces of shredded fish.
11. Add the mashed ekuru to the pepper sauce and mix well.
12. Serve in a dish with agidi balls or cold eko. It can be served for supper.
PREPARATION OF REFRESHING DRINKS
Fruit drinks are natural liquid extracted from fruit that has added water or syrup. Fruit drinks are
refreshing and thirst-quenching drinks, especially during hot weather. They contain vitamin c, serve as
protective drinks and good for sick people as well as people in good health. Examples of fruits made into
drinks are: pawpaw, orange, apple, watermelon, etc.
Preparation of fruit punch.
FRUIT PUNCH
Ingredients
 4 Oranges
 1 pawpaw
 1 pineapple
 ½ piece of watermelon
 2 grape fruits or limes
 2 mangoes
 Sugar syrup
 Water.
Procedures for preparing fruit punch
1. Wash all fruit listed above thoroughly.
2. Peel the skin of the fruits.
3. Remove the inner seeds of some fruits such as oranges, watermelon, grape, pawpaw, etc.
4. Cut into small pieces.
5. Blend them together with a food processor or a blender.
6. Remove fiber if available by using sieve with large holes

7. Add sugar syrup or water.
8. Chill and serve cold.
PREPARATION OF FOOD FOR PACKAGING
Food packaging is the act of packing food items or materials for sale. Materials used for
packaging are tin container, plastics, foil paper, cellophane nylon, metal, aluminum, etc. These
packaging materials useful for protection, easy handling, delivery and presentation, sales and marketing.
Packaging ensures safe delivery of product to the consumers. Packed foods are; canned sardines, bread,
biscuits, tomato puree, fruit drinks, beverages, etc.
PRINCIPLES OF FOOD PREPARATION
1. Plan an appropriate menu.
2. The food must look good and taste delicious
3. Little food must be served at the right time.
4. Ensure that the food is safe to aet after cooking.
5. Plan an adequate diet.
6. Make sure that everyone has enough food to eat at the right proportion.
7. Cook in a hygienic environment.
8. Store foods carefully according to their nature, that is; perishable or non-perishable.
9. Cook food in a hygienic environment.
10. Plan ahead to save time, energy, materials and money.
11. The foods selected should supply the required daily nutrients I n the most digestible form.
12. Serve simple but well-cooked nourishing food.
MARKETING PRINCIPLES
Marketing is the process of buying and selling in a market. This involves the transaction of
goods from the producer or seller to the consumer or buyer. It seeks to satisfy the needs of the
consumers or the market.
The principles of marketing are the following;
1. Create products and services that serve consumers, which includes; advertising, storing and selling.
2. Deliver products and services in a way that optimizes values.
3. Differentiate your product from others and see how your firm is different from everyone else in
industry.
4. Create an online presence.

5. Focus your marketing strategy and tactics on a small niche market.
6. Do a good job and be ready to be on a call.
7. Create a marketing message. Marketing message is designed to get customers’ attention, generate
interest and get your prospect to respond and to find out more about your business.
8. The best way to move marketing forward is to create a calendar and schedule marketing activities
every single day, week and month.
9. Create information products, websites and other forms of communications that allow your prospects
to fully appreciate your expertise.
10. Build your marketing activities around this core environment.

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PREPARATION, PACKAGING AND MARKETING OF FOOD.

DEFINITION OF SNACKS AND MAIN MEAL.

DIFFERENCES BETWEEN SNACKS AND MAIN MEALS

SNACKS MAIN MEALS

DUTIES OF FOOD SELLERS/PROVIDERS TO THE PUBLIC

2. They must ensure food is safe for consumption.

3. They provide, restock and rotate food products.

4. Food providers should maintain food hygiene at all times.

6. They must be able to resolve any services issues concerning consumers.

PREPARATION OF SNACKS, DRINKS AND MEALS

Procedures for making gurudi:

1. Remove the shell of coconut and cut it into pieces.

3. Add flavour, baking powder, flour and little salt.

4. Add corn starch and mix it thoroughly.

5. Spread thinly on a baking tray using tray.

6. Bake in an oven using moderate temperature to avoid burnt.

7. Allow to cool and serve with drink of your choice.

PREPARATION OF MAIN MEALS

Steamed beans dish (Ekuru)

Procedures for cooking steamed beans

1. Remove the back peel of the bean as for moin-moin.

3. Grind the beans until they become smooth.

8. Cook for 45mins to 1hr 15mins till its’ well steamed.

PREPARATION OF REFRESHING DRINKS

Preparation of fruit punch.

Procedures for preparing fruit punch

1. Wash all fruit listed above thoroughly.

2. Peel the skin of the fruits.

4. Cut into small pieces.

5. Blend them together with a food processor or a blender.

6. Remove fiber if available by using sieve with large holes

8. Chill and serve cold.

PREPARATION OF FOOD FOR PACKAGING

PRINCIPLES OF FOOD PREPARATION

1. Plan an appropriate menu.

2. The food must look good and taste delicious

3. Little food must be served at the right time.

4. Ensure that the food is safe to aet after cooking.

5. Plan an adequate diet.

7. Cook in a hygienic environment.

9. Cook food in a hygienic environment.

10. Plan ahead to save time, energy, materials and money.

12. Serve simple but well-cooked nourishing food.

The principles of marketing are the following;

2. Deliver products and services in a way that optimizes values.

4. Create an online presence.

6. Do a good job and be ready to be on a call.

10. Build your marketing activities around this core environment.

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