To make it easier to learn, handling, and processing of agricultural commodities and fishery so as to keep a good quality, it would be easier if those commodities are grouped based on certain considerations.
1) Breakdown by sources commodity is obtained (the group of materials of vegetable and animal)
In general, agricultural and fishery products can be grouped into large groups that are usually based on the source of the commodity acquired / produced, ie groups of plant materials and animal material. Vegetable material is a material obtained and derived from plants, for example cereals and legumes, fruits, vegetables, tubers, spices, plantation crops, while animal products derived from animals, parts of animals or produced by animals such as: meat, milk, eggs, fish.
Based on which he lives, the commodities mentioned above can be classified into two groups: terrestrial and aquatic. Most of the commodities mentioned above living on the mainland. Some commodities are pretty much living waters which can be used as food commodities such as various types of fish, squid, mussels and seaweed and others. Basically, there are still many other aquatic commodities that can be explored for use in the field of food such as algae, coral reefs and so on.
2) Grouping based on agronomic characteristics, physiological, and nutritional
Grouping of agricultural commodities and fishery can also be done on the basis of such things as: agronomic characteristics, physiological and nutrition.
a) Characteristics of agronomist
Food groups disaggregated agronomic characteristics, can be traced by biological nomenclature (division, class, order, family, genus, species, variety). Normally, a grouping of agricultural products agronomically based on “family” are the same. However, it is not always apply, so that the other aspects that can be considered is based on the shape, form or part of a plant / animal utilized.
b) Physiological characteristics
Grouping based food agricultural commodities physiological characteristics is the way that is based on resistance or shelf life of a commodity. Physiologically, a food can also affect the freshness or the human nervous tension (fresh effect). Grouping based on whether or not the foods are easily damaged grouped into three groups, namely perishable food (perishable), rather quickly broken (semi perisahble), and long-lasting food (non-perishable). While foodstuffs which have physiological effects by influencing the freshness or the human nervous tension or commonly known as refresher material, will be discussed separately.
c) Characteristics of Nutrition
However, any food for human consumption will be used some chemical components contained in the food, known as nutrients.