Chapter 3: The Mystery of Food

Food gets spoiled when tiny living things called microbes grow on it. They need moisture, air and a suitable temperature to grow, and as they grow, they change the food's colour, smell and taste, making it unsafe to eat.

Many foods are preserved by drying, such as papad, fish, raisins (dried grapes), dried mango (aam papad), dried peas, and spices like chillies and turmeric.

Without a covering layer of oil, air would reach the pickled food. Air lets microbes grow on it, so the pickle would spoil much faster instead of staying preserved for months.

Butter still contains water/moisture, so microbes can grow in it if left out — it needs a fridge to stay fresh. Ghee is made by heating butter until all the moisture evaporates, leaving only fat; without moisture, microbes cannot grow, so ghee can be safely stored without refrigeration.

Example answer: Mangoes and lychees in summer, amla (Indian gooseberry) in winter, and jamun in the rainy season. (Answers will vary depending on your region — note down fruits/vegetables that are only available at certain times of the year where you live.)

Take small mouthfuls of food, chew each bite slowly and properly until it becomes soft before swallowing, avoid talking or laughing with food in your mouth, and never gulp down food quickly.

Food that is dried, oiled, salted, refrigerated or sealed airtight loses the moisture, air or warm temperature that microbes need to grow, so it lasts much longer. Fresh, moist foods without any such protection (like cooked rice or cut fruit left in the open) spoil within a few days because microbes can grow on them easily.

Example answer:

• Dry chapati/roti or khakhra — stays fresh as it has no excess moisture
• Boiled/roasted chana or peanuts — naturally dry and long-lasting
• Pickle — preserved with oil and spices
• Biscuits — packed airtight, low moisture
• Fruit like an apple or banana (whole, unpeeled) — its skin protects it naturally

Carrying them in clean, airtight containers and avoiding wet or gravy-based food helps prevent spoilage during the trip.

Without food preservation, all food would spoil within a day or two. People would need to cook and shop fresh every single day, seasonal foods could never be enjoyed out of season, farmers would waste large amounts of unsold produce, and it would be very difficult to store food for emergencies, travel, or times of scarcity — leading to more hunger and food waste.