Food Provenance Flashcards

1
Q

What is the origin of food

A

Food provenance

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2
Q

Food provenance means knowing

A

How food was transported
How food was produced
Where food was grown, reared or caught

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3
Q

How does food provenance help customers when shopping for food

A

Allows customers to choose specific products eg: N Ireland pork

Assists customers in eating a more seasonal diet eg: strawberries in summer

Purchasing from farmers markets enables customers to engage directly with producers

Increased access to info about where food comes from (food traceability) gives assurance it’s safe to eat (food security) and allows to be traced from farm to fork

Identifies the origin of food eg: comber potatoes

Protects the environment eg: organic crops not spayed with pesticides

Increase food knowledge

Maintains food culture

Improves animal well fare eg: free range eggs

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4
Q

Sustainability means

A

A way of producing and consuming food that protects the environment and the economy

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5
Q

What does PGI STAND for

A

Protected geographical indication

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6
Q

What is PGI

A

When a producer applies to have the name of their product protected under EU law. The food must be produced, prepared or processed in the geographical area the producer wants it associated with

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7
Q

Examples of PGI in N. Ireland

A

Bramley apples, lough neagh eels, comber potatoes

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8
Q

Examples of PGI in Europe s

A

Roquefort cheese, champagne, Parma ham, Scottish salmon

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9
Q

Examples of foods that are GROWN

A

Cereals
Fruit
Vegetables
Herbs
Oil seed

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10
Q

Examples of foods that are reared

A

Poultry
Beef and veal
Pork
Mutton and lamb
Goat and kid
Game

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11
Q

Examples of food’s that are caught

A

Fish
Shell fish

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12
Q

Nine steps on growing plant crops

A

Prepare soil
Sowing seeds
Watering/ rainfall
Fertilising (enriching soil)
Weeding
Protection from pests
Harvesting
Separation
Storage

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13
Q

5 facts about rearing beef animals on the farm

A

Ear tags on cows

In summer fed outside on grass

In winter brought inside and fed barely and wheat, minérales and vitamins and silage, oat and sugar beet

30 kg of food daily
50 litres of water daily

Taken to abattoir at 2 years and carcasses are left off to be matured

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14
Q

Outline 5 characteristics of intensive farming

A

High yield crops

Pesticides used to control weeds and pests

Chemical fertilisers used to enrich soil

Animals kept indoors with limited space

Mechanised agriculture

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15
Q

5 characteristics of organic farming

A

Crop rotation linked to seasons

Hand weeding and natural pest control

Green manure and composting to enrich soil

Animals r given space to move freely

Labour intensive agriculture

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16
Q

5 reasons why consumers buy organic food

A

They think it’s healthier as ther is no chemical fertilisers, pesticides, herbicides used in production. Animals will only be treated with veterinary medicines if they are ill

Assume it’s more nutritious

Better for the environment as manufactured nitrogen fertilisers products that give lots of greenhouse gases are not used

Greater focus on animal wellbeing from farm to fork.

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17
Q

4 reasons why consumers buy locally produced food

A

Support local economy

Build links with producers

Reduce food miles

Locally grown fruit and veg may taste better as they are grown in season

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18
Q

Farm to fork definition

A

Food supply chain, from food in it’s raw form to be ready to eat on a plate

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19
Q

Primary industry meaning

A

Industry that harvests raw materials from nature, including agriculture and fishing

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20
Q

Yield meaning

A

The produce of a crop

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21
Q

Pesticide meaning

A

A substance that destroys pests

22
Q

Fertiliser meaning

A

A natural or chemical substance used to make soil more fertile

23
Q

Intensive farming definition

A

A large scale operation where profitability and efficiency is prioritised

24
Q

Organic farming definition

A

A type of farming that focuses on producing food in ways that minimise harm to the environment

25
Q

Oily fish examples

A

Salmon, trout, mackerels, herring, sardines

26
Q

What is dredging

A

Dragging metal farmed nets with rakes attached through the sea bed, to release species of shell fish that linger at the sea floor.

27
Q

Example of fish you would dredge

A

Mussels

28
Q

What is Trawling

A

Drawing a net towed by the boat around a targeted school of fish

29
Q

Fish normally trawled

A

Tuna

30
Q

What is pots and Creels

A

Cages or baskets that hold species alive until fishermen return to haul their catch. They have one or mor openings and used without bait. The second opening allows fish that are below the legal catch size to escape

31
Q

Example of fish that are caught with pots and creels

A

Crab

32
Q

What is line caught

A

Single fishing line hook, bait and are reeled manually or mechanically, a jig is a type of hook which is in the end of the fishing line

33
Q

Fish which are line caught

A

Mackerel

34
Q

What is sustainability

A

About producing and consuming food that protects the environment and economy

35
Q

What is the global issue of fishing

A

The consequences of over fishing leads to a decline in numbers of fish, as the fish cannot reproduce quickly enough before they are caught. Eventually some species will disappear

36
Q

What is the word for fish farming

A

Aquaculture

37
Q

4 sustainable fishing practices

A

Maintain fish stocks and establish a healthy marine ecosystem for the future

Minimise the impact on our environment by managing fishing activity carefully so that other habitats within the ecosystem are healthy eg:sharks, dolphins and seals

Manage fisheries effectively to ensure that they comply with legislation and adapt to environmental change .

Ensure that people who depend on fishing can maintain their livelihood

38
Q

Examples of fish farmed sustainably (aquaculture)

A

Salmon, trout, cod, sea bass and mussels

39
Q

Examples of how aquaculture fish farmed

A

Using pens
Tanks
Ponds

In open and closed systems

40
Q

What is a open system in aquaculture

A

Where fish are contained in more natural bodies of water, such as a pond or sea enclosure

41
Q

What is a closed system in aquaculture

A

Where the water is artificially circulated

42
Q

What is ‘bottom culture’

A

Involves growing mussels , oysters, scallops and clams on the sea bed and harvesting them by hand, rakes or dredging. Sea weed may also be grown by bottom culture

43
Q

Where in the UK are salmon mainly farmed

A

Scottish highlands

44
Q

Fertilised salmon eggs are usually grown in ….. before being transferred to larger tanks or fresh water lochs

A

Trays

45
Q

What spends a significant period of time in fresh water before they are ready to go to sea

A

Fertilised eggs of salmon

46
Q

What changes happen that indicate salmon are ready to go to sea and then what happens

A

Certain physiological and external signals trigger a transformation in the appearance and behaviour of the young salmon. They will be reared in sea water enclosures for one to two years

47
Q

Once salmon reach the required weight what happens

A

They are pumped or netted out of their enclosure and slaughtered

48
Q

What does oily fish give

A

Omega 3 which is good for heart health

49
Q

How many portions of fish a week should be eaten in the Uk. And how many reach this target

A

2 portions of fish a week- one of these should be oily.

Statistics indicate only 28%of the Uk achieve this target

50
Q

Example of a white fish

A

Haddock