Various preservation technologies have been developed.   Traditional technologies include salting, boiling in soy source, smoking, sun drying, etc.   Cryopreservation has developed since the late 19th century, but it was still difficult to adequately preserve taste and freshness.
We have heard first hand from many manufacturers, especially in remote areas, saying, "We can produce tasty foods, but cannot deliver them to the consumers while still preserving taste."
There are problems with logistics, market-centered distribution, financial difficulties, shortage of successors, etc.   Prolonging fresh-storage period by just few days can highlight many such problems.   For rejuvenating primary industries, technological revolution in cold chain is a must.   Turning to the global situation, while a large amount of food is thrown away daily, many people are suffering from hunger.   It's up to future engineers to seriously address this issue.   As cold chain engineers, we will continue to pursue innovation.