Quote:
Originally Posted by mathjak107
The reason we have currency is because most foods won’t last a year …a farmer can trade his milk to a baker for a currency and not have to take bread now that will be moldy by the time he needs it so bartering only works to a point
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Oh bee-have.
Long term storage of foods (without refrigeration!) has been part of civilization from time immemorial.
American Indians made pemmican (80% fat / 20% protein), or jerked meat.
Dairy herders fermented milk and cream to make cheese, yogurt, sour cream, kefir, buttermilk, etc.
Wheat berries could be ground into flour and baked into hard tack... the forerunner of all crackers.
Dried noodles can last and last.
The venerable fruit cake was also designed for long storage.
Fruits and vegetables could be dried (and canned).
Salt fermented cabbage, cucumbers, peppers and other vegetables.
Meat could be smoked, corned, brined, made into sausages, etc.
Peruvians could also freeze - dry foods, for their larder.
Nixtamalization for dried maize (corn)
***(Improves Niacin content, and aids in mineral absorption, and prevents pellagra)
Potatoes, and other root vegetables can survive long periods, if kept in a cool, dark place ("root cellar").
Fruits and berries could be made into preserves (as the name implies - to preserve them).
There are some "exotic" methods involving buried food, like kimchi, that generate odors we won't discuss in polite company...LOL.
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__ Pemmican -
Pemmican: The Original MRE
During the Second Boer War (1899–1902), British troops were given an iron ration made of four ounces of pemmican and four ounces of chocolate and sugar.
The pemmican would keep in perfect condition for decades.