The Australian Food Industry

Question 1

The agri-food chain is the production and supply of food to the customer.
The agri-food chain relies on the success of each sector, and each is dependent on each other. For Example…

Answer 1

Cyclone Debbie destroyed tomato crops in Queensland, back-up supply from WA was diseased (A/F). Less tomatoes able to be made into value-added products (P/M). Shortages in tomatoes in retail, caused a decrease in lettuce demand by 30% (R). Tomato prices raised to almost $10/kg, hard to buy (S/C).

Question 2

What does the agriculture and fisheries sector do

Answer 2

Agriculture describes the activity of cultivating the land to grow food and includes farming both plants and animals. Fisheries refers to the production and cultivation of plants and animals in an aquatic environment.

Question 3

What is aquaculture

Answer 3

Aquaculture is the controlled farming of fish and shellfish such as barramundi, trout, yabbies, oysters, and salmon as well as harvesting plant species such as bull kelp and marine algae.

Question 4

Agriculture examples

Answer 4

o Australia’s the world leader in exporting beef and dairy cattle, sheep and goats to many countries around the world
o Preparing soil for planting, selecting seed, sowing, fertilising, irrigating, harvesting
o Dairy farming in Australia is a 13billion farming, manufacturing, and export industry.
o Transporting animals to sale yards, abattoirs etc.
o Cropping and growing crops for harvest e.g., wheat, oats, barley, corn and legumes

Question 5

What does the food processing and manufacturing sector do

Answer 5

Plants and animals produced in agriculture and fisheries sector undergo ‘value adding’ or alteration in some way before they reach the customer.

Question 6

What is value adding

Answer 6

the processing of goods to increase their selling price or shelf life for example packaging apples in 3kg bags or marinated chicken skewers.

Question 7

What does the Food Service and Catering sector do

Answer 7

Includes all aspects of commercial food preparation, production, and service. Food service and meal catering are available in organisations such as hospitals, restraints, nursing homes, cafes, canteens, prisons, clubs and pubs

Question 8

What does the Food Retail Sector do

Answer 8

Involves selling food to customers (the marketplace). Large national food retailers include Woolworths, Coles, IGA and Aldi which stock a large, diverse range of products where as small retailers which include milk bars, convenience stores, petrol stations, butchers, bakeries and fruit and vegetable shops which offer a limited range of food products.

Question 9

What is genetic modification in food

Answer 9

Genetic modification is the process of modifying the genetic material of plants and animals. This is done by specially trained biologists who may duplicate, remove, or insert one or more new gene into a specific plant or animal in order to improve its characteristics. Genetic modification of plants and animals may be advantageous as it has the potential to increase the worlds food supply and food security however it is controversial as consumers are concerned about scientists interfering with nature.

Question 10

What is genomics

Answer 10

the science of gene mapping and the study of their functions. The technology behind this process has developed rapidly over the years. It has seen to be of significant benefit to breeding programs as it is possible to select certain breeding patterns based on gene mapping for example ‘built-in’ protections against a specific insect or plant disease or tolerance to a specific herbicide to improve nutritional composition of a crop.

Question 11

What are transgenic organisms

Answer 11

Genetic modification may involve the DNA from a particular plant or animal being transferred to another plant or animals that aren’t directly related. For example growth hormones being injected into embryos to produce animals with lean flesh that are ready for sale or slaughter at a faster rate. For example ‘antisense’ gene inserted into tomato plant stops function of the gene that produces ethylene (usual signal for ripening). Therefore unable to ripen unless exposed to external ethylene which leads to controlled ripening extends shelf life

Question 12

What is ecological Farming

Answer 12

Methods that are less harmful to the environment such as methods practiced reducing soil erosion, carbon emission, as well as enhance biodiversity, water retention, biofuels and organic processes. For example Crop rotation is a helpful technique, involving the changing of crops from each season to maximise soil nutrients and prevent erosion. Important feature giving soil chance to rejuvenate and replenish nutrients

Question 13

What is organic farming

Answer 13

Agricultural and aquacultural practices that do not involve the use of harmful chemicals, such as pesticides, herbicides, and growth hormones. For example using compost composed of crop remains to fertilise, instead of harsh chemicals e.g. synthetic chemicals and pesticides

Question 14

Benefits of using emerging technologies in food production and manufacture

Answer 14

o Assist increasing the safety of food production, e.g. CCP’s IoT commercial kitchen platform and sensors.
o Increases the efficiency and cost effectiveness of mass food production, e.g. Sanitarium’s WeetBix robotic cell, avocado stem cell nurseries (instead of grafting).
o Enhances quality/consistency of products, e.g. sushi machine cuts and rolls sushi precisely, potato shape imaging.

Question 15

Risks of using emerging technologies in food production and manufacture

Answer 15

o Scientific manipulation of foods: speculated to cause risk to consumers and workers in food manufacturing and processing, e.g. GM foods as carcinogens.
o Technologies can replace the vital employment of 1.6 million people, e.g. factory labours are replaced by automation.
o Increased usage (leading to depletion) of fossil fuels, e.g. electric automated vehicles using coal made into electricity at powerplants.

Question 16

What is a household level of operation

Answer 16

• Basic food production in minimal quantities. Uses home appliances, e.g. blender, oven, electric beater etc.
• For e.g., Cake stall at school fete, homemade jam

Question 17

What is a Small business level of operation

Answer 17

• Food produced on small scale for one location, but no industrial equipment but equipment is usually semi-automated such as bread slicers or sausage mincing machinery. Employ less than 20 staff.
• For e.g., Local Thai restaurant, gourmet butcher, local bakery

Question 18

What is a Large business level of operation

Answer 18

• Operates several stores/processing plants, producing/selling large-scale quantities. Usually involves a combination of automated production processing and less manual labour. Generally more than 50 employees
• Green’s, Coles, nudie juice, Woolworths

Question 19

What is a multinational level of operation

Answer 19

• A large company operating world-wide and has a large product output. Uses highly sophisticated technology and are highly productive, decreases the need for human labour.
• Cadbury, McDonalds, Coca-Cola, Arnott’s

Question 20

What is research and development used for in the Australian food industry

Answer 20

Process used to create new food product, improve existing products, and explore the market where food organisations operate. Food manufactures are constantly trying to create new and/or improved products to increase their market share which may lead to greater profits for the company and increase popularity with consumers.

Question 21

What is plant science

Answer 21

improving plant species by finding yield-increasing methods, addressing complications for plant growth, e.g. pests, water shortages.

Question 22

What is digital agriculture

Answer 22

using digital innovation to improve communication and organisation of agriculture, and between farmers and their processing/manufacturing clients.

Question 23

What are bio-based products

Answer 23

developing energy, chemicals and materials made from renewable natural resources to support sustainability and effectiveness of manufacturing.

Question 24

What is food science

Answer 24

Understanding the effects of processing food, researching microbial growth and sources of contamination, as well as food quality and safety.

Question 25

What is animal science

Answer 25

Working with livestock farmers to improve productivity, profitability and sustainability through improved livestock breeds and agricultural management practices for example premium feed for animals

Question 26

What is quality assurance

Answer 26

Process of ensuring set standards and product consistency are met. QA staff constantly monitor incoming raw materials, products produced, for aspects such as microbial standards, size, and shape. Some companies develop their own quality management systems, for example McDonalds.

Question 27

What is the first critical control point

Answer 27

1. Hazard Analysis: identifying sources that could pose risk to food or worker safety, and planning to prevent these sources from becoming dangerous.

Question 28

What is the second critical control point

Answer 28

2. Critical Control Points: identifying stages in the manufacturing of foods where there is the greatest risk of hazards becoming an issue.

Question 29

What does HACCP

Answer 29

a widespread quality management system used in the Australian Food Industry to prevent hazards and compromises to food safety.

Question 30

What is the third critical control point

Answer 30

3. Critical Limits: establishing set maximum and minimum amounts for constituents of the products.

Question 31

What is the fourth critical control point

Answer 31

4. Critical Control Monitoring: Observing critical control points and checking whether they fall between the critical limits.

Question 32

What is the fifth critical control point

Answer 32

5. Corrective Action: setting a plan to correct a hazard that is present at a critical control point. Corrective action should be used immediately to avoid compromises on safety.

Question 33

What is the sixth critical control point

Answer 33

6. Procedures: procedures for following HACCP should be developed according to the individual workplace, and all workers must have a knowledge of their role in the process.

Question 34

What is the seventh critical control point

Answer 34

7. Records: documentation for hazards, critical control points, critical limits, and any incidents where corrective action was taken, to ensure the workplace runs safely and effectively.

Question 35

What is quality control

Answer 35

A system of maintaining standards in manufactured products by testing an output sample against specifications of an optimum prototype.

Question 36

Those in the food industry must ensure that food products reflect:

Answer 36

o Changing consumer tastes and behaviours
o Advances in technology
o Changing market structures throughout the agri-food chain
o New food legislation and regulations
o Environmental concerns
o Globalisation issues
o Political decisions

Question 37

Examples of value added foods:

Answer 37

o Production of superfoods: foods rich in nutrients, antioxidants. E.g. turmeric powder, aloe vera inner leaf juice.
o Consumers’ busy lifestyle: foods that are easy to prepare (may already be cooked). E.g. microwave rice, soup pouches, Hello Fresh meal kit, UP&GO
o Ethical concerns: addresses the view of public on animals/environment. E.g. RSPCA approved chicken, responsibly sourced tuna, palm-oil free chocolate.

Question 38

Traditional farming uses chemicals to control weeds and pests, prevent diseases, regulate growth in animals and fertilise the land. Issues of traditional farming:

Answer 38

o The long-term damage done to the environment by years of chemical use and land clearing is becoming apparent.
o It is estimated that over half of Australia’s farmland needs some kind of treatment to overcome infertility, salinity and acidification of the soil, repair erosion, and eliminate the pesticide poisoning of wildlife and toxic algae in waterways.
o However, without synthetic agricultural chemicals a significant proportion of the world’s agriculture would be lost.

Question 39

Organic farming has less impact on the environment but there are some issues associated with this method of production, these include:

Answer 39

o Yields are often lower than those farming with chemical pest control.
o Organic foods may cost more because of the higher production costs.
o Organic farms are usually smaller.
o Organic farmers must pay to have their soil tested and farming practices evaluated before their products can be ‘Certified organic’

Question 40

What is a food policy

Answer 40

is a strategy put in place by the government that provides national leadership on the regulation of the food supply. A policy might address a particular concern or aim to improve standards for example food labelling policies

Question 41

What is legislation

Answer 41

is a law that is passed by government that states or describes what can and cannot be done in certain situations. Food legislations exist at the local, state and government levels of government. If legislation is not followed, businesses can be fined, put out of business, or put in jail.

Question 42

What are advisory groups

Answer 42

are independent organisations responsible for guiding and providing advice to the government when it is developing policies and legislation. Advisory groups are experts in their field with in-depth knowledge of their industry and its associated products and links to other industries for example Pork Limited Australia is an example of an advisory group in the agriculture and fisheries sector.

Question 43

What does the Food and Nutrition Policy 1992 aim to do

Answer 43

o Educate the Australian public oh health lifestyle choices
o Monitory the food sector and nutritional produce
o Incorporate food and nutrition objectives throughout the policy areas and sectors