Numerous fermented foods are consumed around the world. Each nation has its own types of fermented food, representing the staple diet and the raw ingredients available in that particular place. Although the products are well know to the individual, they may not be associated with fermentation. Indeed, it is likely that the methods of producing many of the worlds fermented foods are unknown and came about by chance. Some of the more obvious fermented fruit and vegetable products are the alcoholic beverages - beers and wines. However, several more fermented fruit and vegetable products arise from lactic acid fermentation and are extremely important in meeting the nutritional requirements of a large proportion of the worlds population. The student will be able to assess the beneficial microorganisms that control the course of fermentation