Grocery - dry food essentials, convenience foods and canned food, as well as some basic household items (soap, washing powder, matches). From the point of view of the organization of food retail trade, groceries, which are characterized by a long shelf life and unpretentiousness in storage, are opposed to deli products, which are usually ready-to-eat, more expensive and require special storage conditions. According to the modern trade classification, grocery products include: cereals, table salt, flour, pasta, sugar, baking powder for dough, cereals, instant mashed potatoes and noodles, agar, gelatin, confectionery toppings, concentrated flavorings and dyes, seasonings, sweeteners, starch, food concentrates, yeast, tea and tea drinks, coffee and coffee drinks, baking soda, cocoa, vegetable oils, vinegar, spices.


Groats are a food product made up of whole or broken grains of different cultures. Groats are produced mainly from cereals (millet, buckwheat, rice, corn), other cereals (barley, oats, wheat, daguus, rarer) and legumes (peas, lentils). Flakes (oats, corn), expanded grain (rice, wheat), artificial sago and others are also considered as cereals.

Cereals are rich in fiber, proteins, vitamins B1, B2, PP, at the same time they contain very little fat. The fewer processing steps the grain has gone through, the more useful it is, since its shells contain most of the mineral substances and vitamins. Grinded and polished grain is less useful, but it is faster prepared.

Cereals can be whole, crushed and compressed (in the form of flakes). Cereals, made from whole grains, are called corn. Such grain passes a careful selection, the kernel can be only large and whole grains. If there is cereal flour, crushed grains, shells and impurities in a pack of croup, called yadritsa, then this groat is of poor quality. From the egg-crust prepare crumbly porridges and side dishes.


The name of this product is of Italian origin. Macaroni are tubular products made from wheat flour and water. Pasta is considered an inexpensive and versatile ingredient in cooking. The first products resembling noodles were made in ancient Egypt, around the fourth century BC. For some reason, there is an opinion that pasta does not bring any benefit to the body, but only calories. However, this is not the case at all. Firstly, there are just very few calories in this product, simply due to the high fiber content and special chemical composition, they cause a quick feeling of satiety. So with moderate use of pasta and competent combination of them with other products, you can easily and quickly lose weight. As already mentioned, pasta, especially made from durum wheat, contains a large amount of fiber, which is necessary for the proper functioning of the digestive system and the breakdown of enzymes. In sufficient quantities, this product also contains protein, which ensures the growth of cell tissues, the formation and tone of muscles, and the full functioning of the whole organism. Also, the composition of pasta includes healthy carbohydrates, minerals, starch, vitamins B and E. Pasta is used exclusively in cooking. Pasta can be served as an independent side dish, they are boiled and then sometimes fried in oil in a pan. Pasta is also added to soups, casseroles and salads. According to the composition of the dough, pasta products are divided into: products only from durum wheat flour; for dough products with the addition of eggs. Depending on the shape and size, pasta is divided into the following types: pasta; horns and feathers; vermicelli; noodles; figured products - ears, shells, stars, rings, shells, bows, spirals, tubes and others. For the preparation of pasta, flour of the highest grades, rich in protein substances, is used. The best varieties of pasta are made from groats flour from durum wheat.

Vegetable oil

Vegetable oils are obtained from different parts of plants. They are classified according to different principles. According to the degree of purification, they are refined, unrefined, hydrated, according to the method of pressing - cold, hot pressing, as well as those obtained by extraction. There are solid and liquid oils, as well as with monounsaturated acids (olive) and polyunsaturated (sunflower). Each oil has its own composition and properties. To get useful substances in the required amount, it is enough to use them in doses - up to 20-25 g per day. Olive oil is a vegetable product obtained from the fruit of the European olive. The oil has a shade from brownish-yellow to greenish-yellow and taste with a slight bitterness. This oil is considered one of the national products of Italy, Greece and Spain. Corn oil is an oil that is made from the germ of corn. Outwardly, it resembles sunflower, its color can vary from light yellow to reddish and even brown. The main advantage of corn oil over others is the presence of a sufficiently high content of vitamin E in it. Sunflower oil is a popular vegetable product that is obtained from sunflower seeds. The homeland of this plant is North America, where it was first domesticated by wild tribes of local Indians. Sunflower oil has a characteristic pleasant aroma and taste. Depending on the level of purification, all oil is divided into unrefined and processed (refined). Mustard oil is still used in cooking, cosmetology and traditional medicine recipes. This plant product is no less popular in the canning, confectionery and baking industries.

Canned food

Canned food is food products of plant or animal origin (fruits, vegetables, meat, milk, fish, etc.) subjected to various processing to make them stable during storage. In a narrower sense, canned foods are food products packaged in hermetically sealed containers (mainly tin or glass) and subjected to heating (sterilization) to protect them from deterioration during long-term storage. According to the types of main raw materials, canned food is divided into the following groups: canned vegetables, canned meat, canned fish, canned milk, canned fruit (Fruit and berry compotes, Fruit and berry juices), etc. Vegetable: natural; juices; eateries; dining; canned food for baby food; dietary; tomato products (puree, paste, sauces); marinades and pickles (in sealed containers, pasteurized). Fruit: compotes; juices; sterile purees, sauces and pastes; jam, jam, marmalade, jellies and syrups; canned food for baby food; marinades (in sealed containers, pasteurized). Meat: canned meat and meat products; canned meat and vegetable; vegetable canned food with fat; canned poultry and game; marinades from meat products. Fish: natural (including canned food in broth and jelly); in tomato sauce; canned fish in oil; pates and pastes; fish and vegetable; from crustacean meat (crabs, shrimps, crayfish); preserves in sealed containers, unsterilized. Dairy: condensed with sugar; condensed without sugar.

Food concentrates

Food concentrates are products that are ready to eat or require little heat treatment. Their distinctive features are low moisture content (from 4 to 12%), which contributes to long-term storage of the product without compromising quality, high concentration of nutrients and good digestibility. The calorie content of food concentrates is 330-550 kcal per 100 g of the product. Concentrates are intended for cooking in field conditions (for example, on expeditions), but also at home. According to their purpose and production technology, concentrates are divided into the following groups: concentrates of the first and second dinner courses, including fast food; semi-finished flour products; powdered culinary sauces; dry breakfasts, corn flakes, wheat and oatmeal; sweet dishes; dry products for baby and diet food; food ration for lifeboats and rafts of marine vessels. Concentrates of the first and second dinner courses are the most diverse group of products. It includes the first lunch dishes (soups, borscht, beetroot soup, cabbage soup, broths); second lunch courses (cereals, cereals, pasta dishes, puddings, fillings - meat, potato), omelettes, pancakes, casseroles. They produce concentrates in bulk or briquetted form. Semi-finished flour products are dry mixtures of pre-prepared products: flour, sugar, milk, egg powder, etc. Types: mixtures for muffins, cakes, cookies, gingerbread, pancakes, fritters, as well as pancake flour. Powdered culinary sauces are powdered mixtures of wheat flour; dried vegetables, meat, milk, mushrooms; salt, sugar, spices and other products. Depending on the recipes, dry sauces are divided into white, meat, red, tomato, onion, amateur. Dry breakfasts, corn, wheat and oat flakes are ready-to-eat products obtained by roasting pre-cooked and flattened grains or cereals of corn, wheat, oats. Sweet dishes are dry mixes of various pre-prepared products, packaged in bulk or briquetted form and intended for quick preparation of a ready-made dish. They are produced in the following types: on fruit or berry extracts (kissels, mousses, jelly); milk concentrates (jelly, creams, puddings). Dry products for baby and diet food are powdered products prepared on a dairy, cereal, vegetable basis with the addition of sugar and meat. They must be produced from high-quality raw materials, be balanced in terms of the content of all the most important food components, and have high digestibility.