**2. Purpose of food preservation**

The primary goals of food preservation are to provide value-added goods, promote diet variety, and combat improper agricultural planning [11]. The primary ingredients for food are produced by several sectors of the agriculture industry. Inadequate management or bad planning in agricultural production can be remedied by avoiding erroneous locations, timings, and quantities of raw food components as well as by prolonging storage life using simple preservation procedures. Value-added food products can provide higher-quality foods with more nutritive, practical, and sensory qualities. The desire from consumers for more convenient and healthier food options has an impact on food preservation procedures. Eating should not be boring for customers; it should be entertaining. Many different dishes with a range of Flavors and tastes are enjoyed by people. Diet diversification is essential, especially in less developed countries, to reduce reliance on a single type of grain (i.e. rice or wheat). In addition, stockpiling, appropriation, and food protection are important factors in achieving food security. In terms of food preservation, it' is important to keep in mind that desired quality, desired rack life, and desired consumers should all be taken into account.
