CAL: food production in context

Question 1

Outline trends in livestock production

Answer 1

Global livestock numbers are constantly growing, but growth has gradually declined for cattle, from almost 2% per year in the 1960s to less than 1% per year over the last decade. The growth of pig stocks is also slowing down with a growth rate of 0.8% per year since 2000 (it was 4% about 50 years ago). Poultry stocks continue to grow at an average of 3% per year.

Question 2

2 main influences on livestock production

Answer 2

• changes in lifestyle

- dietary preferences

Question 3

How is livestock production the greater use of agricultural land worldwide?

Answer 3

• direct land use for grazing/housing etc

- indirect for growth of crops for animals

Question 4

How important is agriculture for developing countries?

Answer 4

agriculture engages 65% of the total work force, provides livelihoods for 85% of the rural population and contributes up to 30% of gross domestic product

Question 5

How many people worldwide remain undernourished?

Answer 5

, 842 million people remain chronically undernourished (FAO 2013) and over a billion suffer from one or more micronutrient deficiencies. At the same time, inexpensive refined cereals, sugars and fats contribute to a human diet that is energy dense and nutrient poor, leading to a pandemic of obesity, diabetes and associated chronic diseases.

Question 6

How many human and emerging zoonotic diseases are zoonotic?

Answer 6

Around 60% of all human infectious diseases and 75% of emerging infectious diseases are of zoonotic origin

Question 7

What do european and Chinese pig production depend on?

Answer 7

imports of soy meal from Brazil, where the growing demand for soy bean production contributes indirectly to the loss of Amazon rainforests

Question 8

Name 4 types of egg production

Answer 8

cage, free-range, barn and organic

Question 9

Where are parent stock for pullet rearers located?

Answer 9

The parent breeding takes place overseas using grandparent stock, such as the Lohmann company in Germany

Question 10

How many eggs does the UK consume?

Answer 10

The UK population consumes 31 million eggs per day, or in other words, about 180 eggs per person and year

Question 11

Outline nutritional components of eggs

Answer 11

An egg provides approximately 313 kilojoules of energy, of which 80% comes from the yolk. It is a source of high quality, easily digestible protein and contains high level of vitamins A, D, and B12; it also contains B1 and riboflavin (among others). Eggs are a good source of iron and phosphorus and also supply calcium, copper, iodine, magnesium, manganese, potassium, sodium, zinc, chloride and sulphur

Question 12

Does cholesterol in eggs increase cholesterol in blood?

Answer 12

No

Question 13

How many egg producers are in the UK?

Answer 13

6000

Question 14

Outline the economic inputs/outputs for the poultry secotr

Answer 14

Last year, the value of the retail market from egg sales was £986 million. In 2006, total poultry output (meat and eggs) was valued at £1.6 billion at farm gate prices, with 21% of this value accounted for by eggs (=£0.34 billion). In the same year the poultry sector contributed some 11.3% of total agricultural outputs (excluding subsidy). The poultry industry receives no direct producer support payments under the Common Agricultural Policy

Question 15

Outline salmonella as a foodborune illness

Answer 15

ranging from mild to serious infections. Two main kinds in humans are enteric fever (typhoid and paratyphoid) and gastroenteritis (non-typhoidal). Typical symptoms of salmonella poisoning include diarrhoea and stomach cramps, nausea, vomiting and sometimes fever. Symptoms usually arise within 12-72 hours of eating the contaminated food or coming into contact with an infected animal.

Question 16

Objective - Lion Code of Quality Practice in 1989

Answer 16

produce salmonella free eggs

Question 17

List some diseases that people working in contact with poultry are at risk of

Answer 17

H5 or H7 notifiable avian influenza, colibacillosis, or listeriosis.

Question 18

What are the 5 challenges identified by the 2011 Foresight report on the Future of Food and Farming?

Answer 18

1. To balance future demand with supply and to do this in a sustainable manner while ensuring that food remains affordable.
2. To ensure that the global supply of food is stable and thereby protect vulnerable populations from food price volatility.
3. To ensure global food security for all and end hunger.
4. To situate the food system as an active partner in a low emission world.
5. To maintain biodiversity and ecosystems while meeting the challenge of feeding the world.

Question 19

What is it that you as an animal health professional can do to contribute to the goals of the Foresight report on the Future of Food and Farming?

Answer 19

• economic efficiency
• advising farmers on biosecurity and reacting appropriately in the case of a disease outbreak
• advise animal keepers on the best and most sustainable feeding, husbandry, and management practices to keep and produce healthy livestock and their products
• contribute to the public debate about sustainable livestock systems and educate yourself and others on the pros and cons of industrial livestock production
• antimicrobial usage

Question 20

T/F: diseased animals have relatively higher emissions

Answer 20

True - they need more feed for the same unit of output. Consequently, healthy animals make a contribution to a low emission strategy.