‌Wikipedia Contributors. (2019, August 25). Food preservation. Wikipedia; Wikimedia Foundation. https://en.wikipedia.org/wiki/Food_preservation

Food Preservation | Illinois 4-H | UIUC. (2025). Illinois.edu. https://4h.extension.illinois.edu/ways-participate/projects/food-preservation

                                                                    Grade & Section:6-SMT

BLOG TITLE: From Snacks to Drinks: How Preserving Food Helps Everyone

Blog 1: Importance of Sustainable Food Preservation 

Wikis/Resources
Ava

Ava & Zia

Sustaining food preservation is important because it reduces food waste and its associated environmental impact, and it enhances food security and nutrition and strengthens cultural heritage.

Google

                                                                    Grade & Section:6-SMT

BLOG TITLE: From Snacks to Drinks: How Preserving Food Helps Everyone

Blog 2: Examples of Products/Drinks that Use Food Preservation 

Wikis/Resources

Gimper & Ethan

A wide variety of food and drink products use preservation methods to extend shelf life and ensure safety.

Common examples of Preserved Products

Product type

Examples

Preservation method used

Key preservatives

🥓Meats

Pepperoni,salami,ham,bacon, canned sardines

Salting, curing,smoking,canning

salt,nitrites,nitrates

🍓 fruits

Jams, jellies,dried fruits,canned peaches

sugaring,drying,canning,sulfiting

Sugar,sulfites,ascorbic acid (vitamin c), citric acid

🥫vegetables

Pickles,sauerkraut, canned corn, frozen peas

Pickling

Fermentation,

Canning, freezing

Vinegar (acetic acid),salt, lactic acid, low temperature

🥛 dairy

Yogurt,cheese,

UHT milk

Fermentation,

Pasteurization,

Refrigeration,

Lactic acid bacteria, sorbic acid, heat treatment

Google and https://www.ficsi.in/blog/common-food-preservation-techniques/#third

                                                                    Grade & Section:6-SMT

BLOG TITLE: From Snacks to Drinks: How Preserving Food Helps Everyone

Blog 3: How Food Preservation Helps Entrepreneurship 

Zwei & Angelo

Wikis/Resources

Food preservation significantly helps entrepreneurship by enabling the creation of new products, ensuring financial stability through reduced waste, and facilitating market expansion.Food preservation helps entrepreneurship by creating new business opportunities, reducing food waste, and extending a products shelf life, allowing businesses to increase revenue and operate more profitably. products like jams, pickles, or dried goods, and allows for wider distribution of products beyond their initial source. 

Google

Examples of products/drinks that use food preservation are: fermented cheese, condiments, cocoa beans, canned food,and creams and yogurt. Cocoa beans are fermentation for chocolate and other cocoa products.

Food preservation can contribute to businesses and entrepreneurship in several ways. First, food preservation helps in extending the shelf life of food. It reduces food waste and promotes food security, earning money for its freshness. Second, by having longer shelf life, it means having a large stock of food all-season. So when other businesses lack customers for not having food that is off-season, a business that uses food preservation gets more for having every food consistently.

(https://www.ficsi.in/blog/importance-of-food-preservation-ensuring-nutrition-and-sustainability/)

FICSI

(https://www.ficsi.in/blog/common-food-preservation-techniques/)

BRAINLY

https://brainly.ph/question/30702128#:~:text=Answer:,and%20strengthen%20the%20local%20economy.

Our parents and elders often remind us that “Food is

A Blessing.” We shouldn’t waste this gift, instead, we should preserve it so it can last much longer.

Preserving food helps it stay safe to eat while keeping its good vitamins and flavor. This does more than just keep the food on the shelf. It also means we throw away less, which helps people make sure that they have enough food to eat.

Plus, it helps your family save money. Saving food even helps the earth by saving important things like water and energy, and creating less pollution from landfills. This is how preserving food helps us all take care of this blessing.

Wikis/Resources Emberlyne Roen Lalin

"Importance of Food Preservation: Ensuring Nutrition and Sustainability" (FICSI Blog),

https://www.ficsi.in/blog/importance-of-food-preservation-ensuring-nutrition-and-sustainability/

https://lifestyle.sustainability-directory.com/question/why-is-preserving-food-important-for-sustainable-living/

https://www.vedantu.com/biology/food-preservation-methods

https://www.edengreen.com/blog-collection/sustainable-farming-practices

https://en.wikipedia.org/wiki/Fermentation_in_food_processing

Many delicious foods we eat are actually created using preservation techniques. Canning, for example,is when foods like tomatoes or fish are heated and then sealed in airtight containers to stay fresh. A simpler method is freezing, which is perfect for eating berries, vegetables, or meat safe to eat later.

The drying technique removes all the moisture from foods like herbs, fruits, or corn. Pickling is the process of soaking food in vinegar or salty water, which is how we get pickled cucumbers and mangoes. Lastly, fermentation uses natural, "good" bacteria to eat the sugars in a food, which creates new flavors in products like yogurt, sauerkraut, and kombucha.

Wikis/Resources

John Gabriel Dayo

/importance-of-food-preservation-ensuring-nutrition-and-sustainability/

https://www.eufic.org/en/whats-in-food/article/what-are-preservatives-and-what-are-common-examples-used-in-food

https://www.vedantu.com/biology/food-preservation-methods

Packages can be made with improved tamper resistance to deter tampering, and can also have tamper-evident features to help indicate tampering.

Drying is another type of food preservation used , it is also known as the oldest method or technique in preservation methods. This method removes the water or moisture to prevent the bacteria , yeasts , and mold from growing as it causes spoilage to foods. There are ‘not so many’ ways of the drying method, these are; sun drying , smoking , or wind drying. Inhibiting the microorganisms growth and it would allow the food to last a bit longer than usual. It may also cause disadvantages as while drying , some of the vitamins of the food may decrease if it stays in the sun a bit too long. It also may have texture changes from its drying , making them hard or chewy. In general , it is a simple and very effective method / way , also a common method used around modern asia and middle eastern regions. 

Have you ever wondered why so many small business owners love food preservation? Well, it’s because food preservation helps them in so many amazing ways! First, it lets them keep food fresh for a longer time, which means they don’t have to worry about ingredients spoiling too fast. This helps them save money and avoid waste. Food preservation also gives entrepreneurs the chance to create lots of different products—like dried mangoes, pickles, jams, and even frozen meals—so customers have more exciting choices.

Another great thing is that it makes work easier. Since the preserved food lasts longer, business owners don’t need a big team to cook or prepare everything every single day. It helps them save time, energy, and manpower. That’s why many entrepreneurs say food preservation is a blessing, it helps their business grow, stay organized, and keep customers happy. With preserved food, they can focus on creativity and success, one product at a time!

Wikis/Resources

John Wilson

https://www.ficsi.in/blog/importance-of-food-preservation-ensuring-nutrition-and-sustainability/

https://www.vedantu.com/biology/food-preservation-methods

Food preservation is more than just a household technique for storing food — any method of keeping food from spoilage is food preservation that is a powerful tool for entrepreneurship. By extending shelf life, transforming raw ingredients into value-added products, and reducing waste, preservation opens up business opportunities in the food sector. In this article we’ll explore how food preservation works, why it matters for entrepreneurs, and how food preservation can help food entrepreneurs build and grow their ventures.

So guys, how can food preservation help entrepreneurs?

First, you can make food last longer and earn more. When people preserve food, they turn things that spoil quickly—like fruits and vegetables—into snacks or products that last a long time.

Second, farmers and entrepreneurs don’t lose money, and they can save more food to sell. Less food gets wasted, more money to save.

Third, if food is preserved and doesn’t spoil fast, then people can send it to other places far away.

Fourth, some kinds of food preservation doesn’t cost much to start so anyone can start a small business.

Lastly, food preservation encourages entrepreneurs to be more creative and make unique products.

https://en.wikipedia.org/wiki/Food_packaging

Blog 2
https://en.wikipedia.org/wiki/Frozen_food

https://en.wikipedia.org/wiki/Food_drying

Blog 3

https://npcsblog.com/value-addition-in-fruits-and-vegetables-production-processing-dehydration-canning-and-preservation-tomato-concentrate-ketchup-dehydrated-garlic-powder-banana-its-by-products-jam

https://rdcu.be/ePVch

http:/dx.doi.org/10.14303//ajfst.2023.010

Available online @https://www.interesjournals.org/food-science-technology.html

Blog 2

Google

Blog 3

http://chautauqua.chhttp://chautauqua.cce.cornell.edu

nell.edu

https://www.lactic.com

Google AI Overview

Chocolate spread has become a breakfast staple and dessert favorite for people of all ages. This smooth, sweet, chocolate-flavored paste is most commonly enjoyed on breads and toasts, but its versatility goes far beyond that. Whether drizzled on waffles, layered on pancakes, tucked into muffins, or smeared inside warm pitas, chocolate spread adds instant indulgence to everyday snacks.

What makes chocolate spread so unique is its creamy consistency. Despite looking, smelling, and tasting like classic chocolate, it doesn’t solidify at room temperature. This is thanks to its blend of cocoa, vegetable oils, sugar, milk, and flavorings. Many varieties also include delightful extras like crushed hazelnuts or hints of honey, adding depth to the flavor and texture.

Usually sold in handy glass jars or plastic tubs, chocolate spread has won hearts around the world. It’s especially loved in places like the Netherlands and widely enjoyed in Israel, particularly among Arab communities. Whether used for breakfast, baking, or simply enjoyed by the spoonful, chocolate spread continues to be a comforting, irresistible treat for chocolate lovers everywhere.

Not all sour or pickled food

Kisha Pang-ot, Anne Mendoza, Dione Macalindong, Bea Marasigan

Blog 1: Importance of Sustainable Food Preservation 

Food Preservation is the process of treating and handling food. It’s important because it helps us in reducing food waste, food safety and  food quality. Food preservation makes food more resistant to microorganisms, that's why it helps in reducing food waste. Preservatives and preservation prevent foods from spoiling and oxidizing quickly, allowing grocery manufacturers to distribute foods around the world without impacting food safety or quality. Safe preseravation methods slow the natural spoilage process to prevent growth of bacteria while preserving the nutritional value, taste, color, and texture of some favorite foods.

Many preservation methods, such as drying, freezing, and canning, also protect the food’s original nutrients, allowing us to enjoy healthy, vitamin-rich meals anytime. On top of that, preserving food offers real economic advantages. It helps reduce waste, lets people buy in bulk at lower prices, and stretches household budgets further.

Sustainability is another major benefit. When we preserve food, we cut down on the constant need for growing, transporting, and importing fresh produce. This reduces our overall carbon footprint and supports a more eco-friendly food system. In the end, food preservation is a simple practice with big rewards—for our health, our wallets, and our planet.

Importance of sustainable food preservation. Food processing the making of convenience foods. Some food processing methods play important roles in reducing food waste and Improving food preservation. Food preservation reduces the need to constantly grow and transport fresh food, lowering the carbon footprint of nutrition usage. Importance of sustainable by using sustainable food practices like reducing the amount of food we waste and making goal decisions about the food we eat we can preserve the worlds food supplies and lessen our impact on the environment. The preservation of food has the purpose of ensuring food safety, preventing or reducing microbial spoilage or degradation that makes food unedible.

Examples of foods that use food preservation are raisins, pickles (pickled or fermented), jams and jellies, sardines (canned), and jerky (salted and dry meat). Drying preserves food by removing moisture where bacteria grow. Pickling uses vinegar to lower pH and stop bacteria. Canning seals food in airtight containers and heats it to kill microbes.

Blog 2: https://en.wikipedia.org/wiki/List_of_fermented_foods

Blog 3: https://www.ficsi.in/blog/importance-of-food-preservation-ensuring-nutrition-and-sustainability/#:~:text=Economic%20Benefits:%20People%20can%20save,carbon%20footprint%20of%20nutrition%20usage.

• New Product Development and Value Addition: Entrepreneurs can transform raw agricultural products into value-added items with a longer shelf life, such as jams, pickles, dried fruits, cured meats, or specialty cheeses. This differentiates their products and appeals to consumers seeking convenience and unique flavors.

https://en.wikipedia.org/wiki/Food_preservation

https://www.ficsi.in/blog/importance-of-food-preservation-ensuring-nutrition-and-sustainability/

Blog 2 :

Food preservation: https://en.wikipedia.org/wiki/Food_preservation

Canning: https://en.wikipedia.org/wiki/Canning

Pasteurization: https://en.wikipedia.org/wiki/Pasteurization

Freezing (food): https://en.wikipedia.org/wiki/Frozen_food

Honey: https://en.wikipedia.org/wiki/Honey

Soft drink:https://en.wikipedia.org/wiki/Soft_drink

Blog 3 :

https://en.wikipedia.org/wiki/Food_preservation

Pasteurization - Wikipedia

https://l.facebook.com/l.php?u=https%3A%2F%2Fen.wikipedia.org%2Fwiki%2FFood_preservation%3Ffbclid%3DIwZXh0bgNhZW0CMTEAc3J0YwZhcHBfaWQPNDM3NjI2MzE2OTczNzg4AAEeF2OXrwhI-nUUpb-UUr5tCcbIpsH_x6lau5mI7186w2CWPmrMqLkXTsRx6ds_aem_2w-yNxij2akdhaxwysrpOQ&h=AT3mn45LVIn9y-fUY_Ztib00VobAfwM7ERrdUDBO9iWaH2cyfgPTX1P8XrRZVOHsQhitF9x-1MsveqQY733BR5eYIRwxYaZkoNvW-5f967rtDkkVQFBu7h9QA09ouKQ&s=1

Food Additives and Preservatives: Types, Functions, Examples

 - Wikipedia

Food preservation (general overview) https://en.wikipedia.org/wiki/Food_preservation

Canning (for tuna, sardines, and other canned foods) https://en.wikipedia.org/wiki/Canning

Fermentation in food (for yogurt and other fermented products) https://en.wikipedia.org/wiki/Fermentation_in_food_processing

Curing (for bacon, ham, and other salted/cured meats) https://en.wikipedia.org/wiki/Curing_(food_preservation)

Pasteurization (for milk and fruit juices) https://en.wikipedia.org/wiki/Pasteurization

Soft drink (carbonated drinks with chemical additives) https://en.wikipedia.org/wiki/Soft_drink

Acidification (for juices and ciders) https://en.wikipedia.org/wiki/Acidification

Canning- 

https://en.wikipedia.org/wiki/Canning?utm_source=chatgpt.com

Pasteurization - 

https://en.wikipedia.org/wiki/Pasteurization?utm_source=chatgpt.com

https://en.wikipedia.org/wiki/Food_preservation

https://en.wikipedia.org/wiki/Food_processing#:~:text=Food%20processing%20is%20the%20transformation,agriculture%20and%20improving%20food%20security.

https://en.wikipedia.org/wiki/Food_preservation#:~:text=Food%20preservation%20includes%20processes%20that,environmental%20impact%20of%20food%20production.

https://en.wikipedia.org/wiki/Food_loss_and_waste#:~:text=Impact%20on%20the%20environment,-Food%20waste%20is&text=According%20to%20United%20Nations%2C%20about,gas%20emissions%20into%20the%20atmosphere.

What makes chocolate spread so unique is its creamy consistency. Despite looking, smelling, and tasting like classic chocolate, it doesn’t solidify at room temperature. This is thanks to its blend of cocoa, vegetable oils, sugar, milk, and flavorings. Many varieties also include delightful extras like crushed hazelnuts or hints of honey, adding depth to the flavor and texture.

Usually sold in handy glass jars or plastic tubs, chocolate spread has won hearts around the world. It’s especially loved in places like the Netherlands and widely enjoyed in Israel, particularly among Arab communities. Whether used for breakfast, baking, or simply enjoyed by the spoonful, chocolate spread continues to be a comforting, irresistible treat for chocolate lovers everywhere.

https://en.wikipedia.org/wiki/Chocolate_spread

Not all sour or pickled food

https://en.wikipedia.org/wiki/List_of_fermented_foods

Entrepreneurship.

Food preservation helps Entrepreneurship by reducing waste,creating new products and Ensuring safety for the environment.This also helps in saving more money and having healthier eating habits.

 it ensures that the food is more safe to eat.

https://www.google.com/search?q=how+does+food+preservation+help+entrepreneurship&rlz=1C1YTUH_enPH1169PH1169&oq=how+does+food+preservation+help+entre&gs_lcrp=EgZjaHJvbWUqCQgBECEYChigATIGCAAQRRg5MgkIARAhGAoYoAEyCQgCECEYChigATIGCAMQIRgK0gEKMTg0ODdqMGoxNagCALACAA&sourceid=chrome&ie=UTF-8

Importance of sustainable food preservation. Food processing the making of convenience foods. Some food processing methods play important roles in reducing food waste and Improving food preservation. Food preservation reduces the need to constantly grow and transport fresh food, lowering the carbon footprint of  nutrition usage. Importance of sustainable by using sustainable food practices like reducing the amount of food we waste and making goal decisions about the food we eat we can preserve the worlds food supplies and lessen our impact on the environment. The preservation of food has the purpose of ensuring food safety, preventing or reducing microbial spoilage or degradation that makes food unedible. 

Food preservation: Canning: https://en.wikipedia.org/wiki/Canning

Pasteurization: https://en.wikipedia.org/wiki/Pasteurization

Freezing (food): https://en.wikipedia.org/wiki/Frozen_food

Honey: https://en.wikipedia.org/wiki/Honey

Soft drink: https://en.wikipedia.org/wiki/Soft_drink

Wikis/Resources (Name)

Pasteurization - Wikipedia

Blog 2 Link: https://www.ficsi.in/blog/common-food-preservation-techniques/

Blog 3 Link: https://www.ficsi.in/blog/common-food-preservation-techniques/

Blog 2: https://en.wikipedia.org/wiki/Food_preservation

In this situation, it is a direct proportion: 8 mangoes, 400 PHP. The reason why this is a direct proportion is because more mangoes equals more the cost. Fitting the standard for direct proportion. Following where one value corresponds increase in the other.

Another situation where you use proportion and ratios in real life is you have 500 PHP budget and you need to buy 8 mangoes. And if you buy 4, it will leave you with a 300 PHP budget. So the question is, how much money will you have left after buying 8 mangoes?

In this situation, the proportion type is indirect: The answer is 150 PHP. The reason on why this is an indirect proportion is because more mangoes equals less money left over. Meaning the type of proportion is indirect, where one value causes a decrease in the other quantity.

The last situation or example is when there is 1,000 grams of sugar and you have 1 large jar and 1 medium jar to put sugar in. The ratio of sugar needed is 3:2. So the question is, how much sugar is needed in the large jar?

In this situation the type of proportion is partitive: The largest jar needs 600 grams of sugar. The reason why this is a partitive proportion is because 1,000 grams of sugar was divided into needed parts according to the ratio.

So in conclusion, ratio and proportion is in our daily lives and comes in many types.

The ingredients that we used and their ratio are. Salt, Pepper, Vinegar, Chili Powder, Oil, Mangoes, and Jar are 1:2:2:1:1:1:1: if we try to simplify it, it is the same because the numbers are already as small as they can be.

• Raw Mangoes

• Vinegar

• Salt

• Pepper

• Chili flakes

Pickled Mangoes is made of Vinegar, Water, Sugar, Salt, various Spices, and Mangoes, each with an important role:

VINEGAR - Stops Germs from growing and gives tangy taste.

SALT - Preserves the Mango and adds flavor.

Sugar - Balances the sourness and gives energy.

Spices (Such as Pepper, Cloves, Chili) - Add flavor and help digestion.

Mango - Full of vitamins A and C for strong immunity and healthy skin.

Making Pickled Mangoes is simple if you follow these steps:

1. Clean the jars - Sterilize the glass and lids in water for at least 10 minutes to make them safe and germ-free

2. Prepare the pickling liquid - Mix ¾ cup vinegar, ¾ cup water, ¾ sugar, 1 teaspoon salt, 10 peppercorns, and 3 cloves (optional) in the jar.

3. Prepare the Mangoes - Wash, peel, and slice the Mangoes in to 1-cm thick pieces.

4. Fill the jars - Put the mango slices in the jars. Add chopped chili if you like it spicy.

5. Add the pickling liquid - Pour the cooled liquid into the jars until mangoes are fully covered.

6. Wait and enjoy - Let the jar/s sit for atleast 1-2 days, or shake the jar/s. The longer they sit, the tastier they become.

This is how to make pickled mangoes. First, prepare the mangoes. Wash and peel the mangoes, And then slice the mangoes into small thin slices. Second, make the brine. Combine water, sugar salt and chilis if using. Bring it to a boil while stirring until the sugar and salt dissolves. Third, sterilize the jar in boiling water for 10 minutes. After, place your mangoes into the jar. Next, pour the brine into the jar until mangoes are submerged. Lastly, seal the jar tightly for 24-48 hours before opening.

Pickled mangoes is heterogeneous mixtures because you can see the components the naked eye. You can seperate Pickled mangoes due to being heterogeneous or non-uniform. Pickled mangoes being heterogenous is edible and tasty! That is all for now Bosconians! Live Jesus and Mary with Joy!

Hello Bosconians today i will be taking about pickled mangoes let's get right in!.Pickled mangoes are made with a ancient process of preserving food called Pickling. Did you know pickled mangoes originate from an ancient Filipino food called Burong Manga?. Pickled mangoes are usually eaten sweet and spicy it gives it a unique taste that is similar to Bagoong. Mangoes aren't the only fruit you can pickle you? can also pickle Blueberries Strawberries and Apples. That's all for now Bosconians live Jesus and Mary with joy!

Ratios and proportions make sure your pickle tastes perfect every time:

• **Inverse Proportion**: f 2 pounds of mango need ¾ cup vinegar, then 4 pounds of mango need 1 ½ cups vinegar. The vinegar, water, and sugar must increase in the same proportion as the mango to keep the same taste.

• Inverse Proportion: Thin mango slices soak faster, while thick slices need more time. This means the soaking time is inversely proportional to slice thickness.

By using ratios and proportions, we can make pickled mango that is consistent in taste, texture, and quality.

Examples: if 4 students buy mangoes to make pickled mangoes which costs 1200p they split the cost or money to 5:2:3 how much would each one of the students pay.

-parative^

It takes 7 students to make 40 pickled mango strips in 1 hour, how long will it take about 4 students to make the same amounts of mangoes.

-indirect^

If 7 students can make 6 pickled mangoes in 4 hours how many can 9 students make assuming they work at the same rate

-direct^

Examples up there ^ o_o

To make pickled mango, you will need raw mangoes, vinegar, water, oil, chili powder, salt, sugar, and a clean jar. You may also add other spices if you like.

First, wash the raw mangoes, peel them, and cut them into small pieces. Put the mango pieces into the jar. Next, pour in the oil, water, and vinegar. Then add the chili powder, salt, and sugar. You can add extra spices if you want more flavor.

After adding all the ingredients, stir everything well so the mangoes are fully coated. Close the jar tightly and let it sit for some time to absorb the flavors. Finally, your pickled mango is ready to enjoy!

In this task, we will make Pickled Mango using the correct mixtures, proper proportions, and safe food practices. We will also create a blog to share what we learned with the community, showing how we can be good Christians and responsible citizens by helping reduce food waste and promote sustainability, while also showing how different school subjects work together to preserve food safely,

accurately, and creatively.

Direct proportion mean if a quantity increases, the other one increases aswell. If a base recipe for Pickle mango requires 2 green mangoes to be covered by 1 cup of vinegar and 1 cup of sugar. But you want to make a larger batch using 4 mangoes, you need to also double the brine to 2 cups of vinegar and 2 cups of sugar to keep the taste consistent. This makes the ratio of liquid to fruit remains 1:1 (2 mangoes/1 cup vinegar = 4 mangoes/2 cups vinegar). Resulting in a properly submerge pickle mangoes since the mango slices soaks up the flavor.

inverse proportion:

inverse proportion is applied to manage the curing time relative to the salt concentration in the brine. As the concentration of salt in the solution increases, the required soaking time for the green mangoes decreases, allowing for a faster, yet equally preserved, end product. For instance, if you double the salt concentration in the brine, you can roughly halve the resting time needed before the mangoes are ready to eat. This application ensures that larger batches of sliced mangoes do not take exponentially longer to cure by adjusting the brine density inversely to the total volume of mangoes. By utilizing this inverse relationship, you have the correct, crisp texture and prevent excessive, mushy fermentation. 

Partitive proportion:

is correctly made in making pickled mango by establishing a specific ratio for the brine ingredients mostly vinegar, water, and sugar based on the total volume needed. To apply this, first determine the total quantity of brine required, such as 3 cups, and the desired ratio, for example, 1 part vinegar to 1 part water to 1 part sugar 1:1:1. Calculate the value of a single part by dividing the total required amount by the sum of the ratio parts 3 cups total / 3 parts = 1 cup per part. Multiply the unit value by each part of the ratio to determine the exact amount of each ingredient needed to create the perfect brine. Finally, add the mixture on the prepared raw mangoes, to soak up the flavors so the mango slices can pickle. This results in a consistently flavorful pickled mango.

This is how to make pickled mangoes: First, wash the two mangoes then after that, peel the skin before slicing the mangoes into pieces. Second, we get a big pot and fill it with water, and heat it up, and put the jar in the pot of water to sterilize it. Third, after a couple minutes, we take the jar out of the pot then drain the water, add new water into the pot, and start making the spices. Fourth, we add our ingredients into the pot of water and mix them together to add flavor to the water. Fifth, after mixing the ingredients together, we grab the sterilized jar and put the sliced mangoes into the jar, then after that we pour the mixture into the jar. Lastly, we close the jar with the lid and let it rest before eating it.

GROUP 6

--------------------------------------------

            Pickled mango is a heterogeneous (non-uniform) mixture because its parts can be seen and are not evenly mixed. It is made of mango slices, liquid brine, and spices. The brine is a homogeneous (uniform) mixture because the salt, sugar, vinegar, and water are evenly mixed together.

Because pickled mango is a heterogeneous mixture, its ingredients (mango slices, vinegar, salt, sugar, and spices) are not evenly distributed. This means the nutrients can vary in each serving or in every bite. The mango provides vitamins like vitamin C and vitamin A, while the vinegar and salt help preserve the food. However, some nutrients, especially vitamin C, may decrease during pickling because of the acidic solution of the brine. The salt and sugar added can also increase sodium and calorie intake, so the nutrition depends on how much brine is consumed with the mango, it can be less or more nutritious.

Being a heterogeneous mixture makes pickled mango very useful and practical in daily life. The visible pieces of mango and spices give it a strong flavor and texture, making it a popular side dish, condiment or even as a snack. The brine can be used as a seasoning or dip too. The vinegar and salt prevent the growth of harmful bacteria, allowing the mango to last longer without refrigeration. This makes pickled mango easy to store, transport, and use over time, especially in households and small food businesses.

Issa and Amaia used 2 cut mangoes and 3 sprinkles of spices to give flavor. If they wanted to use 10 mangoes, how many sprinkles of spices would they need?

Solution:

2:3 = 10:n n=15 They would need 15 sprinkles of spices for 10 mangoes.

The situation here involves a direct proportion because the more mangoes you use, the more spices you need, this is to balance the taste. The proportion sentence is 2 mangoes to 3 sprinkles of spice equals to 10 mangoes to the sprinkles of spice we need to solve for. First, multiply the means, 3 and 10, then take the answer from that, which is 30, and divide it by the known extreme, 2. The answer is 15, which will be our final answer, 15 sprinkles of spices.

Indirect Proportion

Rhian, Wade, and Christler took 120 minutes to make a jar of pickled mango. If Amaia, Issa, and Ady worked at the same rate as them and joined them, how many minutes would it take all of them to make a jar of pickled mango?

3:120=6:n n=60 It takes 60 minutes for all of them to make a jar of pickled mango.

In this situation, it is an indirect proportion because with the more people working at the same rate, the less time to complete the work. The proportion sentence is 3 people to 120 minutes equals to 6 people to the minutes we need to solve for. We multiply the complete ratio first, 3 and 120, which is equal to 360. Then, we divide it by the number in the same ratio as the incomplete one, 6. The quotient is the final answer, which is 60 minutes.

Partitive Proportion

If the 6 members of Group 2 wanted to separate the jobs of cleaners and cookers into the ratio of 1:2, how many members would be in each job? These jobs are to clean up after cooking the pickled mango and actually cooking it.

6 1:2 1x2=2

2x2=4

There would be 2 members in the jobs of cleaners and 4 members in the jobs of cookers.

In this problem, there is a partitive proportion since it involves splitting a whole number, 6 members, into a ratio, 1:2 of cleaners to cookers. To solve this, we add the terms in the ratio together then divide the answer with the whole number, the answer being 2. Next, multiply that answer by each number in the ratio, where you'll get 2 members for cleaning and 4 for cooking.

GROUP 6

---------------------------------------------- Only a few ingredients and materials are needed to make a jar of pickled mangoes, and all of them are easy to find at local markets or stores. To create our jar, my group used green mangoes, white vinegar, water, sugar, salt, and chili flakes. The only materials required were a glass jar, tongs, and a pot to sterilize the jars. With these simple items, anyone can create delicious pickled mangoes.

To begin the process, sterilize the jars in boiling water for 10 minutes and set them aside to dry. Prepare the pickling juice by boiling the vinegar, water, chili flakes, salt, and sugar until the solids dissolve, then allow the mixture to cool. While the liquid cools, wash, peel, and slice the mangoes into your preferred shape. Pack the mango slices into the jars and pour the pickling mixture over them until they are fully submerged. Finally, store the jars in a cool place for at least one to two days to allow the flavors to develop before serving.

In making Pickled Mango, you first need to sterilize the lid and jars you will be using for 10 minutes. You then need to put it in a strainer to air dry. To make Pickled Mango here are the steps. First, you need to peel the mangoes. Second, you need to cut the Mango cheeks then slice the mangoes into 1cm thick fries cut. Then, you put the mangoes in the jar, make it as full. After that, you put the vinegar,water, sugar,salt,peppercorn. Finally, let it sit in the fridge for at least a day or two.

Alfonso can make 1 jar of pickled mango with 2 mangoes, but he wants to make 6 jars. How many mangoes would he need to make 6 jars?

Answer:12

Why direct?

It is direct because the more jars we use, the more mangoes we use. In direct proportion an increase of the 2 means its direct proportion.

First you boil water, once it forms bubbles put the jar in the boiling water. For the lids, do it on another pot to ensure it sanitizes the jar and the lid. After, remove from heat and then you cut up the mangoes, we get a mixture of boiled water, salt, sugar, vinegar, and oil. Then you add the mangoes on the pot and boil it, make sure not to overcook the mangoes. Then you add the mixture into the jar and also add the mangoes with it.

Enumeration

We're going to be using jars, mangoes, vinegar, salt, sugar, water and spices. We're using the jars for the storing of mangoes. We used the vinegar by putting it in the water. We also mixed the salt and sugar in the water. We placed the mangoes in the mix of ingredients as we put spices in the mix.

mixture or non-uniform mixture. The mixture is classified as a heterogenous mixture because you can easily identify the different ingredients used in them such as the mangoes or spices floating around. The pickled mango's balance of sweetness and spice makes it taste great while helping to regulate blood sugar. The mango itself also gives many healthy nutrients and vitamin C. The technique of preservation we used is pickling. Pickling means submerging it in a jar of vinegar and salt where the brine from them increases the shelf life of the mango that's being pickled while also enhancing its flavor.

2. Skin the mangoes.

3. Slice the mangoes into 12 pieces each.

4. Sterilize the jar in boiling water for 10 minutes.

5. Sterilize the jar's cover in the boiling water for 10 seconds.

6. Place the mango pieces into the jar.

If 6 people can make 2 jars of pickled mangoes in 30 minutes, in how many minutes can they make 8 jars?

Answer: 90 minutes or 1hour and 30 minutes

Why Indirect:

Its is indirect proportion, the amount of one given increases, while the other decreases. In the given problem, the increase of people decreases while the amount of time increases.

The secret to preserve mangoes has an easy way to learn pickling. The key to this is the ingredients! The ingredients we used are oil, vinegar, chili powder, sugar, and the main one, raw mangoes. These type of ingredients contribute a lot in preserving and even making the food delicious. These types of ingredients help the pickled mango from microorganisims like germs, bacteria, parasites, that could harm the human body.

In order to make pickled mango you just need to follow these easy steps! First we would need to sterilize the jar by putting the jar in hot water and leave it for 10 minutes so that there wouldn't be any bacteria left in the jar. Next, after leaving the jar inside of the hot water, you would need to start peeling the, we'll also be using 2 mangoes for 2 jars. And then, we would need to make the brine, to make the brine, we need to put 1/2 of vinegar into a saucepan, and put a cup of sugar and then a pinch of salt. Stir the sugar and salt until they fully dissolve. Lastly, put the peeled & sliced mangoes into the 2 jars then the brine you made, also in both jars. To add a little spice, add 2 pinches of chili powder and you're done!

In conclusion, food preservation isn't just a kitchen skill, it is a survival skill. Learning how to make pickled mangoes is a fun and simple way to learn one of the food preservation techniques.

Indirect : In making the pickled mango, Mateo and PJ finished in 2 hours. The second time they made it, Alyna and Nathaniel helped them, so there were 4 people working in the same rate. Because of this, they finished faster, taking an hour ( 2:2=4:1 ). This situation shows an indirect proportion because the number of people increased and the time decreased.

Partitive : There are 6 ingredients in total. Bryant, Nathaniel, and Cailex brought the the ingredients. Bryant brought 3 out of 6 ingredients, Nathaniel brought 2 out of the ingredients, Cailex brought 1 out of the 6 ingredients. Adding up all of it, making it into a whole. This is partitive proportion because the ingredients were completely divided among the 3 members.

Answer: 8 for Alfonso has the biggest amount.

Why Partitive?

It is partitive because Francesca wants to divide 14 materials to her 2 members . When we use partitive their is a case of distribution; to find out who has the biggest quantity or smallest quantity

We can make pickled mangoes in a in a few steps. First, we should place the jars in a pot with water to gently boil for ten minutes. Afterward, we dip the lids in the water for ten minutes after taking the jars out, this is to sterilize it. Then, pour vinegar, water, sugar, salt, spices and a little bit of oil. Bring this to a boil before lowering down the heat and letting it shimmer. Peel and cut the mangoes into about 12 slices each mango, then fill the jar with as much slices of mangoes as possible while leaving a bit of space on top. Finally, pour the earlier mixture into the jar.

Enumeration

These are the ingredients to make pickled mango. First of all, we should have 2 raw mangoes, these will be our main ingredients. Second, to make the mixture that will preserve our mangoes, we'll need at least 3 sprinkles of salt and spices, a small amount of oil, vinegar, and water. Lastly, a jar to place the mangoes in and tongs.

STEP 2 - Mix together 3/4 Vinegar, 3/4 Water, 3/4 Sugar, 1 teaspoon salt, 10 peppercorn, and 3 cloves.

2. INDIRECT PROPRTION

   Knox takes 45 minutes to cut 4 mangoes by himself. If Aneiszha joins him and they work at the same pace, how long will it take them to finish together?

   
   

   To solve this, we use an indirect proportion. Since this is different because as we add more people to do the work, the time spent should actually go down, not up.

   First, we look at the complete ratio we already know: 1 person takes 45 minutes. We multiply these together (1 X 45) to get a total of 45.

   
   

   Since there are now 2 people working together, we need to split that total time between them. We take our total of 45 and divide it by 2. When we calculate 45 / 2, we get 22.5. This means that with two people working at the same pace, the job gets done faster. It will take them 22.5 minutes to finish cutting the mangoes.

3. PARTITIVE PROPORTION

Lexi is mixing a large "dry seasoning" jar where the ratio of sugar to salt must remain 36:1. If your jar contains a total of 74 teaspoons of this mixture, how many teaspoons of sugar and salt are inside?

To solve the problem, we add the given ratio which is 36:1. The added ratio’s sum is 37, then we divide 37 with 74 which is 2. Then we use the term of the given ratio to multiply it by 2. 36 teaspoons of sugar multiplied by 2 is 72 and 1 teaspoon of salt multiplied by 2 is 2. So the answer for this question is there are 72 teaspoons of sugar and 2 teaspoon of salt in the jar.

STEP 3 - Peel and cut the mangoes.

STEP 4 - Add 1/2 tsp of chili flakes and mix.

In which we can get the answer 30. With partitive proportion, we can use the question "if 3 people bought pickled mangoes and the ratio of each person is 6:10:14 and each costs 10 pesos each, how much does each person pay?" We can first add up all the ratios and divide the sum with the remaining number in which we can get the number 3 so we can multiply all the ratios in which we can get the numbers 18,30,42.

STEP 6 - Let them sit in a cool place for a minimum of 1-2 days before serving.

GROUP 6 MEMBERS:

LEADER:

Aneiszha Marcelle Pangan

EDITOR:

Lexi Sophia Alejo

WRITERS:

Aneiszha Marcelle Pangan

Lexi Sophia Alejo

Emberlyne Roen Lalin

Knox Stellan Marcus Lacap

PHOTOGRAPHERS:

John Marion Wilson Jr.

John Gabriel Dayo

¾ cup white vinegar

¾ cup water

¾ cup grams sugar

1 teaspoon salt

10 pieces whole peppercorn

3 pieces whole cloves

½ teaspoon chili flakes

Materials:

Pot

Jar

Tongs

Stove

'' Sustaining Food preservation is important because of alot of reasons.

First, Food preservation prevents foods from spoiling and keeps it safe

to consume or eat. Secondly, it also helps reduce food waste and

prevents stray animals from having diseases from consuming spoiled

food waste on the streets. Lastly, if sustaining food preservation, it

helps people save more money as food lasts longer. ''

are healthy. for example, boiled eggs. since boiling can kill any existing 

microbes or left bacteria in food. that is also why most people who 

are sick drink warm water, for cleaning the throat. Another example of 

food preservation are canned foods. Canning involves cooking food,

sealing it in sterilized cans or jars, and boiling the containers to kill or 

weaken any remaining bacteria as a form of sterillization. ''

'' Food preservation helps entrepreneurs by selling them and making

income. Food is one of the things entrepreneur sell because they know

that people need food for energy. Another reason why it helps

entrepreneurs because of quality. As i said earlier, sustaining food

preservation helps food last longer, and that benefits both

entrepreneurs and people. Producing long lasting foods or drinks may

attract customers and make great money. ''

https://en.wikipedia.org/wiki/Food_preservation https://hgic.clemson.edu/factsheet/preserving-foods/https://www.hbs.edu/faculty/Pages/item.aspx?num=26802