What are the conventional Food Preservation techniques in your areas?

Pickling,Drying,smoking,chilling,Boiling,

Application of heat : like canning, Pasturization, evaporation and sun-drying

Application of Cold : refrigeration and freezing

Use of chemicals preservative  like Benzoic acid, Ascorbic scid, calcium, sodium propionate ,  butylated hydro-oxyanisole(BHA)salt and sugar

Fermentation by lactic, acetic acid and alcohol

normal sun drying is the most utilized due to availability of the sun's energy for free.There is also smoking and salting for meat products where electricity is still a challenge.However in the urban and peri-urban areas most people can afford refrigerators therefore cold storage is preferred for packed products such as milk,sodas and juice.

but in big cities like Mombasa,Nairobi,Kisumu and Nakuru industrial processes like flash pasteurization,commercial sterilization and vacuum packing are used to cater for the many people who prefer packaged foods than preparing fresh foods 

refrigeration, freezing, drying, heating, boiling, fermintation

Refrigeration, heating ,canning, pasteurizing,drying ect

Pasturizing

Chilling and freezing

Reduced oxygen packing method

Adding Preservatives like sodium benzoate 

1. Drying 

2. Heating

3. Boiling 

4. Freezing or Refrigeration

5.Canning

1. Refrigeration

2. Heating

3. Pickling / Brine solution

Carbonation, Pasteurization, Refrigeration, Preservation (Food Additives).

drying, salting, sugaring, irradiation , heating, freezing

for Vegetables , poultry and meat using freezing and chilling technique, for dairy products using pasteurization and sterilization technique, for juices using preserveses same as potassium sorbate and sodium benzoate.

and some others techniques use natamycin in the frsh juices and dairy products.