Week 1

Question 1

Disruption causes:

Answer 1

• Reduced production
• Increased input costs
• Delays in transportation
• Loss of property, livestock and crops - Reduced workforce
• Increased cost of produce

Question 2

Fresh produce - as harvested (minimally transformed)

Answer 2

• Perishable
• Long lead times
• Seasonable production
• Quality variations between producers and geographical locations - Require careful handling
• Short delivery time to preserve freshness
• Special storage conditions
• Special packing demands

Question 3

Composition of Dairy

Answer 3

87% water
- 3-4% protein
- Casein 80% of total protein
- Enzymes - Lipids 3-4%
- Carbohydrates
- Vitamins and minerals

Question 4

Global demand for dairy is increasing due to

Answer 4

population growth
rising income
urbanisation
changing diets

Question 5

3rd largest rural industry

Answer 5

Milk industry

Question 6

Dairy consumption trends

Answer 6

Milk - growth in full cream milk, decline in low fat, growth in branded and flavoured
Cheese - growth in deli cheeses, decline in chilled cheeses except value packs of cooking cheese
Dairy spreads - increase in butter, increase in branded
Yogurt - strongest growth in unsweetened yoghourt, decline in sweetened

Question 7

Horticulture industry

Answer 7

includes fruit, vegetables, nuts, flowers, turf and nursery products
- 2-8 serves of veggies & legumes
- 1-5 serves of fruit
- Europe closest to achieving this

Question 8

The meat industry

Answer 8

1-3 served per day of protein rich food
- Red meat - beef, goat, lamb (high myoglobin - slow twitch muscle fibres)
- White meat - poultry, fish (low myoglobin - fast twitch muscle fibres)
- High consumption of chicken due to low fat protein source, vitamins, versatile use,
efficient production, fast production cycle

Question 9

Productivity of the oceans

Answer 9

Linked to nutrient upwelling
- Over 25% of all food caught from the oceans comes from area of upwelling - Sea life found around continents

Question 10

nutrient upwelling

Answer 10

The water that is moved up to the surface is usually cold and rich in nutrients like nitrogen and phosphorus, which come from the decomposing bodies of dead sea creatures. These nutrients “fertilize” surface waters, meaning that these surface waters often have high biological productivity. Therefore, good fishing grounds typically are found where upwelling is common

Question 11

Fishing areas

Answer 11

pelagic (mid depth)
demersal (bottom)
reef

Question 12

Shellfish types

Answer 12

crustaceans (prawn, crab)
molluscs (oysters, octopus)
echinoderms (sea urchins)

Question 13

Marine water fish

Answer 13

Tuna, lobster

Question 14

Brackish fish

Answer 14

Barramundi, crabs

Question 15

Freshwater

Answer 15

murray, crayfish