Food Provenance Flashcards
What is the origin of food
Food provenance
Food provenance means knowing
How food was transported
How food was produced
Where food was grown, reared or caught
How does food provenance help customers when shopping for food
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
Sustainability means
A way of producing and consuming food that protects the environment and the economy
What does PGI STAND for
Protected geographical indication
What is PGI
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
Examples of PGI in N. Ireland
Bramley apples, lough neagh eels, comber potatoes
Examples of PGI in Europe s
Roquefort cheese, champagne, Parma ham, Scottish salmon
Examples of foods that are GROWN
Cereals
Fruit
Vegetables
Herbs
Oil seed
Examples of foods that are reared
Poultry
Beef and veal
Pork
Mutton and lamb
Goat and kid
Game
Examples of food’s that are caught
Fish
Shell fish
Nine steps on growing plant crops
Prepare soil
Sowing seeds
Watering/ rainfall
Fertilising (enriching soil)
Weeding
Protection from pests
Harvesting
Separation
Storage
5 facts about rearing beef animals on the farm
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
Outline 5 characteristics of intensive farming
High yield crops
Pesticides used to control weeds and pests
Chemical fertilisers used to enrich soil
Animals kept indoors with limited space
Mechanised agriculture
5 characteristics of organic farming
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
5 reasons why consumers buy organic food
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.
4 reasons why consumers buy locally produced food
Support local economy
Build links with producers
Reduce food miles
Locally grown fruit and veg may taste better as they are grown in season
Farm to fork definition
Food supply chain, from food in it’s raw form to be ready to eat on a plate
Primary industry meaning
Industry that harvests raw materials from nature, including agriculture and fishing
Yield meaning
The produce of a crop