Traditional biotechnology
Traditional biotechnology refers to a number of ancient ways of using living organisms to make new products or modify existing ones.
wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes.
vinegar Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Example vinegar came from sugar cane and coconut.
Spices these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities forflavoring or coloring.they are preserve by means of drying. Cooling, and fermenting during old times an example of this is the jam,dried chili and potatoes.food preservation is the process of treating and handling food to stop or slow down spoilage (loss of quality, edibility or nutritional value) and thus allow for longer storage.example salting of fishes or what we called dried fish.
Quarantines The practice of quarantining to prevent the spread of disease was in place long before the origins of disease were known. However, it demonstrates early acceptance that illness could be passed from an infected individual to another healthy individual, who would then begin to have symptoms of the disease.
Selective Plant Breeding Crop improvement, by selecting seeds from the most successful or healthiest plants, to obtain a new crop having the most desirable traits, is a form of early crop technology. Farmers learned that using only the seeds from the best plants would eventually enhance and strengthen the desired traits in subsequent crops. In the mid-1860's, Gregor Mendel's studies on inheritable traits of peas improved our understanding of genetic inheritance and lead to practices of cross-breeding (now known as hybridization).
