food as a commodity Flashcards
1
Q
environmental issues that impact sustainable production of food
water use
A
- poorly times irrigation systems use more water than necessary
- about 40% of water used to irrigate crops is lost through seepage and evaporation
- spray irrigation can drift several kilometres off target, leading to water wastage, reduced efficiency of irrigation, and possible contamination of surrounding areas, (other fields, bodies of water, or residential areas)
- efficient irrigation, such as drip-irrigation systems controlled and monitored by computer systems deliver exact quantities of water for optimal plant growth
- use of sensors to monitor soil moisture to determine amount of water needed
- maintain and repair breaks in water channels and banks to avoid water loss
2
Q
environmental issues that impact sustainable production of food
land use
A
- deterioration in quality of land, loss of nutrients, overuse
- resulting in unproductive land
- due to over watering or land clearing or soil erosion or overuse of land for stock or cropping
- crop rotation maintains nutrient level of soil; the practice of growing different types of crops in the same area across sequential seasons
- leaving stubble after harvesting to reduce soil erosion
3
Q
environmental issues that impact sustainable production of food
chemical use
A
- use of chemicals or fertilisers or pesticides or fungicides or herbicides
- reduces spoilage of crops from infestations, improving the yield
- however, spray drift can occur if not carefully applied, contaminating nearby crops and communities
- acidity of soil rises due to poor management (over use of chemicals)
- crop rotation or organic farming methods reduces need for chemicals; the practice of growing different types of crops in the same area across sequential seasons
- use natural or organic herbicides or pesticides
4
Q
environmental issues that impact sustainable production of food
energy use
A
- Use of renewable energy sources such as solar, wind, or hydroelectric power for farming operations
- Reduces reliance on fossil fuels, lowering greenhouse gas emissions and operational costs
- However, initial setup costs can be high, and energy production may be variable depending on weather conditions
- Efficient energy management and storage systems are crucial to ensure a consistent energy supply
- Implementing energy-efficient machinery and practices can further reduce overall energy consumption
- Practices like no-till farming and cover cropping can decrease fuel usage for machinery
5
Q
environmental issues that impact sustainable production of food
waste disposal
A
- improper waste disposal practices release methane into the atmosphere, and the decomposition of organic waste in landfills (generation of greenhouse gases, such as methane and carbon dioxide)
- these gasses contribute to climate change, and can have negative impacts on agriculture such as it can cause more frequent and intense weather events.
- Extreme weather events can cause soil erosion and therefore nutrient loss, causing crop yields to deteriorate
- improving landfill management practices to capture methane emissions
- encouraging policies and practices that support sustainable waste management.
- promoting the reduction and reuse of materials, increasing recycling and composting efforts
6
Q
biotechnology in food systems
microorganisms
A
- cheese making uses microorganisms, in particular lactic acid
or bacteria or mould - some bacteria slowly produce carbon dioxide bubbles in the
curd producing - this produces the customary holes in Swiss cheese or microorganisms extend the shelf life of cheese
7
Q
biotechnology in food systems
yeasts
A
- fermentation is a metabolic process in which a carbohydrate converts carbohydrates such as sugar or starch, or a sugar, into an alcohol or and acid
- bread converts fermentable sugars into a carbon dioxide gas
- this causes the dough to rise through respiration
- beer is brewed through fermentation
- his process yeast helps convert the sugars from the barley or grain to alcohol, ethanol and carbon dioxide
- wine making uses the process of fermentation
- the yeast helps convert the sugars from the fruit to alcohol and ethanol
8
Q
biotechnology in food systems
genetic modification
A
- genetic modification, also referred to as gene technology, alters the genetic material of plants or animals by duplicating, removing, or inserting one or more genes to improve their characteristics.
- examples of genetic modification:
- australia:
- canola: canola is farmed for it’s seed, which is groumd to make edible oil mixes. 26% of country’s canola crop was gm in 2021 - producing omega-3 oil or herbicide-tolerant.
- indian mustard: resistant to herbicide
- cotton: grown for its seed and fibre - tolerance to herbicides and insect resistance. aus. has one of the largerest cotton ouputs in the world, with 95% of aus corron crops being gm
- globally:
- golden rice: developed to combat vitamin A deficiency, Golden Rice is genetically modified to produce beta-carotene in the rice grains. Beta-carotene is a precursor to vitamin A, essential for vision and immune function. This innovation aims to reduce malnutrition in regions where rice is a staple food.
- cow peas (Africa): a legume crop that is grown widely in semiarid regions in Africa are a commonly grown and eaten food in Nigeria. They are the main source of dietary protein and essential minerals, such as iron for low income families. The cow pea is often attacked by a borer pest that can destroy up to 80% of a crop. A genetically modified cow pea has been created which is resistant to the borer. A second generation plant has been created that produces a toxin to deter the borer beatle. This plant will increase farmers income and help them to achieve food security.
- apples (Climate change resistant): the apple has been bred to withstand the world’s hottest and driest conditions and is the result of 18 years of research. This is a collaboration between Spain and New Zealand.
- australia:
9
Q
the process of genetic modification in food production
A
the use of technology to change the genes of living things. It involves scientists injecting one organism’s DNA with genes from another, to give it a desirable trait such as resistance to drought, extreme temperature or pests.
10
Q
benefits of genetic modification
improved yield
A
- ability to be able to control the growth of crops different conditions prduces increased crops in difficult to cultivate areas (e.g. drough resisant cropsm crops tolerant to high salt soils
- increases the ability to feed more people globally
- increase in the efficiency of how plants take up nutrients for growth means a shorter growing period
- increases the number of harvest periods in a yearly cycle
11
Q
benefits of genetic modification
improved nutrition
A
- soybeans genetically modified to produce less trans fats and more monounsaturated fats
- improve health outcomes
- GM has been used to develop a new canola with high levels of omega-3 fatty acids
- Golden rice and golden bananas produces beta-carotene, which helps to fight against Vitamin A deficiency and the serious health impacts that can result
- GM foods are as nutritious as non-GM foods in some cases the nutrient content can be increased.
12
Q
benefits of genetic modification
resistance to environmental conditions
A
- drought resistant crops reduce the need for extensive irrigation systems
- insect resistant GM crops reduce the need for pesticides
- reduced use of pesticides reduces runoff of pesticides into waterways.
13
Q
benefits of genetic modification
improved sensory properties
A
soybeans with a modified fatty acid content that makes the oil better suited for frying
14
Q
benefits of genetic modification
lower commodity prices for the consumers
A
- less reliance on chemical fertilisers or savings spent on pesticides or fertilisers reduces cost to producers which is passed on to consumers
- increased productivity of GM crops
- reduces the price of staple foods consumed in developing countries
15
Q
risks of genetic modification
impact on health
A
-
allergic reactions:
- The possibility of allergic reactions is one of the main health issues with genetically modified foods.
- If a gene that creates an allergy is involved in the genetic change, then this risk exists.
- For instance, those with nut allergies may react to soybeans if a gene from a Brazil nut is inserted into the soybean.
-
modifications to human DNA
- There have been concerns expressed regarding the possibility that GM food DNA may alter human DNA.
- Before food even makes it to the big intestine, the majority of its DNA is damaged during cooking or digesting.
- Although tiny DNA fragments can enter the bloodstream, there is no proof that this has an impact on a person’s genetic composition or well-being.
