CHAPTER 3
Once we make conclusions for our research study on product classifications, we propose a set of classifications related to unelaborated products, using various criteria grouped into two categories, one general and one more specific. This information is then subdivided into other groups according to common characteristics, such as biological, chemical, production-related criteria, etc. The purpose of these classifications is to provide product information of interest that facilitates a better understanding in view of its subsequent culinary application.
