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Global Food Supply
Global Food Supply
As of 2019, 633 Million people (8.9% of global population) are classed as being undernourished (they do not have access to the minimum amount of the nutrients or foods essential for health and growth), with 45% of childhood deaths worldwide being caused by hunger and hunger related causes.
As of 2019, 633 Million people (8.9% of global population) are classed as being undernourished (they do not have access to the minimum amount of the nutrients or foods essential for health and growth), with 45% of childhood deaths worldwide being caused by hunger and hunger related causes.
However, this undernourished group is not spread evenly around the globe, but are concentrated in certain regions:-
However, this undernourished group is not spread evenly around the globe, but are concentrated in certain regions:-
Strategies in farming for a secure food supply
Strategies in farming for a secure food supply
To ensure that the food supply can be met, different techniques can be used to boost production, for example:-
To ensure that the food supply can be met, different techniques can be used to boost production, for example:-
- Intensive farming
- Agrochemicals (fertilisers and pesticides)
- Genetically Modified (GM) crops
Intensive Farming
Intensive Farming
Intensive farming simply means farming practices that maximise the food yield obtained from livestock and crop plants.
Intensive farming simply means farming practices that maximise the food yield obtained from livestock and crop plants.
Two examples of this are 'Monoculture production' and 'Battery farming':-
Two examples of this are 'Monoculture production' and 'Battery farming':-
Monoculture production involves only one high yielding species of crop being grown.
Monoculture production involves only one high yielding species of crop being grown.
In battery farming, livestock (such as chickens) are held in small cages to make them easier to manage, and allows more animals to be kept in a given space.
In battery farming, livestock (such as chickens) are held in small cages to make them easier to manage, and allows more animals to be kept in a given space.
Agrochemicals (fertilisers and pesticides)
Agrochemicals (fertilisers and pesticides)
The use of agrochemicals (chemicals such as fertilisers and pesticides) are used to boost plant production in farms globally. They can come from natural sources but usually are artificial chemicals that are either added to the soil or sprayed directly onto the plants.
The use of agrochemicals (chemicals such as fertilisers and pesticides) are used to boost plant production in farms globally. They can come from natural sources but usually are artificial chemicals that are either added to the soil or sprayed directly onto the plants.
Fertilisers are chemicals that have been added to the soil to replace essential nutrients lost due to previous farming. The key chemicals required for plant growth are Nitrogen (for leaf and stem growth), Phosphorous (for root development) and Potassium (for fruit development and disease resistance).
Fertilisers are chemicals that have been added to the soil to replace essential nutrients lost due to previous farming. The key chemicals required for plant growth are Nitrogen (for leaf and stem growth), Phosphorous (for root development) and Potassium (for fruit development and disease resistance).
Pesticides kill organisms that would otherwise compete with crop plants for nutrients or eat the plants themselves.
Pesticides kill organisms that would otherwise compete with crop plants for nutrients or eat the plants themselves.
Genetically Modified (GM) crops
Genetically Modified (GM) crops
Scientists can alter the characteristics of crops by inserting a gene coding for a desired characteristic. This can include disease resistance, higher yield or even those coding for a richer, better taste.
Scientists can alter the characteristics of crops by inserting a gene coding for a desired characteristic. This can include disease resistance, higher yield or even those coding for a richer, better taste.
However, many people will not eat GM crops as they worry that it will harm their health (No peer-reviewed scientific study has shown any risk) and many conservationists worry that GM crops will crossbreed with native species to produce hybrids.
However, many people will not eat GM crops as they worry that it will harm their health (No peer-reviewed scientific study has shown any risk) and many conservationists worry that GM crops will crossbreed with native species to produce hybrids.
The Future of Farming
The Future of Farming
Science and technology will continue to play a part in future improvements in food production:
Science and technology will continue to play a part in future improvements in food production:
Growing Food : Wheat
Growing Food : Wheat
The production of crops (also known as arable farming) is the production of plant material for human consumption. An important crop across Scotland (24% by farmed area) is Wheat (a domesticated form of grass). Wheat is used as whole grains or as the raw material to make flour.
The production of crops (also known as arable farming) is the production of plant material for human consumption. An important crop across Scotland (24% by farmed area) is Wheat (a domesticated form of grass). Wheat is used as whole grains or as the raw material to make flour.
In Scotland, the farming industry supports approximately 67,000 jobs and contributes £2.9 billion per year to the Scottish economy.
In Scotland, the farming industry supports approximately 67,000 jobs and contributes £2.9 billion per year to the Scottish economy.
Wheat growing in a field
Wheat growing in a field
Mature wheat ready for harvest
Mature wheat ready for harvest
Wheat : Bread Making
Wheat : Bread Making
One of the main uses of 'Wheat flour' is making bread. By combining wheat flour, yeast, water and salt, a loaf of bread can be made.
One of the main uses of 'Wheat flour' is making bread. By combining wheat flour, yeast, water and salt, a loaf of bread can be made.
Yeast is a single-celled member of the fungi family and has been used as long as farming has existed, since prehistoric times. Yeast is naturally occurring and easy to use, allowing prehistoric farmers to create two very important products, Bread and Beer.
Yeast is a single-celled member of the fungi family and has been used as long as farming has existed, since prehistoric times. Yeast is naturally occurring and easy to use, allowing prehistoric farmers to create two very important products, Bread and Beer.
Yeast is essential in making bread rise. When yeast is added to a dough, the yeast uses the sugars in the dough for respiration. By leaving the dough in a warm place for a short time (this is known as "proving" the dough), the carbon dioxide released by the yeast causes the dough to double in size. It is this release of carbon dioxide that causes the bread to rise.
Yeast is essential in making bread rise. When yeast is added to a dough, the yeast uses the sugars in the dough for respiration. By leaving the dough in a warm place for a short time (this is known as "proving" the dough), the carbon dioxide released by the yeast causes the dough to double in size. It is this release of carbon dioxide that causes the bread to rise.
The diagram below shows the step-by-step process to make a loaf of bread:-
The diagram below shows the step-by-step process to make a loaf of bread:-
Growing Food : Cattle
Growing Food : Cattle
Animal Domestication is the process of intentional adapting of an animal for human use. A key example of animal domestication in Scotland is Cattle. Cattle have been selectively bred for thousands of years to increase muscle mass (male cattle) for meat production or milk productivity (female cattle) for dairy production.
Animal Domestication is the process of intentional adapting of an animal for human use. A key example of animal domestication in Scotland is Cattle. Cattle have been selectively bred for thousands of years to increase muscle mass (male cattle) for meat production or milk productivity (female cattle) for dairy production.
In Scotland, the livestock industry supports just under 35,000 jobs and contributes £1.6 billion per year to the Scottish economy.
In Scotland, the livestock industry supports just under 35,000 jobs and contributes £1.6 billion per year to the Scottish economy.
Aberdeen Angus breed cattle (Meat)
Aberdeen Angus breed cattle (Meat)
Ayrshire breed cattle (Milk)
Ayrshire breed cattle (Milk)
Milk : Cheese & Yogurt making
Milk : Cheese & Yogurt making
Milk has been processed into other products, such as milk and cheese for thousands of years. All mammals produce milk, but only a few species are milked commerically :
Milk has been processed into other products, such as milk and cheese for thousands of years. All mammals produce milk, but only a few species are milked commerically :
Milking of cattle takes place in a milking shed. With hundreds of cows needing to be milked at least twice a day, milking is a very labour-intensive and machinery-intensive process. However, recent advances in robotic milking are helping to reduce this :
Milking of cattle takes place in a milking shed. With hundreds of cows needing to be milked at least twice a day, milking is a very labour-intensive and machinery-intensive process. However, recent advances in robotic milking are helping to reduce this :
Cheese production starts by adding beneficial bacteria and an enzyme called rennet to milk.
Cheese production starts by adding beneficial bacteria and an enzyme called rennet to milk.
This causes the milk proteins to coagulate, forming solid curds and separating them from the liquid whey. The curds are then cut, stirred, and sometimes heated to release more whey, which affects the final texture.
This causes the milk proteins to coagulate, forming solid curds and separating them from the liquid whey. The curds are then cut, stirred, and sometimes heated to release more whey, which affects the final texture.
Finally, the curds are pressed into moulds, salted for flavour and preservation, and aged for varying lengths of time to develop their characteristic taste and consistency.
Finally, the curds are pressed into moulds, salted for flavour and preservation, and aged for varying lengths of time to develop their characteristic taste and consistency.
Yoghurt is also made by adding beneficial bacteria to milk. Milk is heated to kill unwanted microorganisms and denature proteins, which helps create a thicker yoghurt.
Yoghurt is also made by adding beneficial bacteria to milk. Milk is heated to kill unwanted microorganisms and denature proteins, which helps create a thicker yoghurt.
After cooling, specific live bacterial cultures are added to the milk. These bacteria consume the lactose (natural sugar) in the milk and convert it into lactic acid. This increase in acidity causes the milk proteins to coagulate and thicken, giving yoghurt its characteristic texture and tangy flavour.
After cooling, specific live bacterial cultures are added to the milk. These bacteria consume the lactose (natural sugar) in the milk and convert it into lactic acid. This increase in acidity causes the milk proteins to coagulate and thicken, giving yoghurt its characteristic texture and tangy flavour.
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