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Until the late 19th century the food industry was restricted to a
few activities, usually based on small scale industries. The links
between agriculture and food processing were very tight. Due to
increased purchasing power, population growth and urbanisation, the
demand for food grew substantially. This was not only the case for
basis products as corn and potatoes, but also and especially for
more expensive, quality products as meat, fish and dairy produce.
These developments generated, together with the essential
technological innovations, the creation and development of modern
food processing in specialized shops and factories. In only a few
decades these industries transformed from an important complement
to the primary agricultural production on the farms to a much
comprising industrial business. At the end of the 20th century food
processing has evolved into a modern, high-tech industry, dominated
by a few large enterprises, offering a wide range of products. This
volume aims to turn the spotlight on this often neglected but
important link in the food chain.
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