Food Supply

1. Food Supply Chapter 4

2. Getting food to your table is a complex business • Food from Farm to Table Page 60

3. What Affects the Price of Food? • Supply and demand • Supply of food is higher than consumer demand, price is less • If supply is short, price goes up • Production and distribution costs • Business needs to make a profit • Fuel & labor costs rise so do prices

4. Shoplifting, damage to packages and vandalism add to a store’s operating costs • Increases price of food

5. Technology & the Food Supply • Ancestors relied on food produced where they lived • Now we enjoy locally grown foods to foods from other areas • Pineapple from Hawaii • Vegetables from California, Florida, Mexico, Central America, etc

6. Food Production Today • Hydroponics • Method of growing vegetables indoors in nutrient-rich solution rather than soil • Light, temperature, & humidity controlled

7. Fish farming • Method of growing fish or shellfish in enclosed areas of water • Areas of ocean are sectioned off for easy harvest • Greater yields of seafood • Fish farms for fresh fish also

8. Greater understanding of genes • “blueprints” in living cells carry information about specific traits • Develop foods with desirable qualities • Disease-resistant • Withstand severe weather • Fruits that ripen on the tree without spoiling • Vegetables with more vitamins

9. Food Processing Today • Food processing • Methods of preparing and handling food for safety, nutrition, convenience, and appeal • Apples for ex; juice, applesauce, frozen apple pie, frozen juice, dried slices • Milk: in a carton, jug, bottle, added vitamins, adjusted fat content

10. Preservation Methods • Shelf life • Length of time food stay safe and appealing to eat • Commercial preservation methods increase shelf life so we can enjoy them longer

11. 1- Freezing • Uses cold temperatures to slow down bacterial growth that cause spoilage • 2- canning • Uses high heat to destroy harmful bacteria, food is sealed in airtight containers

12. 3- drying food • Removes moisture that bacteria need to survive • 4 – irradiation • Passing food through radiant energy, such as X-rays • Kills some forms of disease causing bacteria without causing nutrient loss

13. 5 – curing • Using salt, sugar, spices, sodium nitrate or nitrite to preserve food • Ham is an example of cured meat

14. Packaging • Aseptic packaging • Layers of plastic, paperboard, aluminum foil, let perishable food keep at room temp for several months. • Food is heated quickly to high temps • Packaged in sterile containers • Ex. Milk, juice, soup, tofu

15. Microwave-safe • Plastic, paper, paperboard • Offers convenience • Put food tray directly into microwave or conventional oven

16. Recyclable packaging • Reduces waste • Plastic container have recycling symbol • Lower the number more easily it can be recycled • Aluminum cans, glass containers, paperboard cartons that are gray inside can be recycled too

17. Some preservation methods cause foods to lose a small amount of their natural nutrients • Some vegetables lose nutrients between the time they are harvested and when you eat them • Frozen and canned have about the same amount of nutrients as fresh, depending on how you handle them

18. Food Additives • Additives • Substances added to foods during processing to make them safer, more appealing, or more nutritious

19. 1-Preserve • Additives extend shelf life • Prevent or slow growth of mold or bacteria • Reduce food spoilage and waster

20. 2- increase nutritional value • Enrichment is adding back nutrients lost in processing • Fortifications is adding nutrients that aren’t naturally present • Milk is fortified with vitamin D

21. 3 – enhance flavor or appearance • Flavorings and colorings add appeal to prepared and processed foods

22. 4 – give special qualities to food • Additive helps make ice cream smooth and think • Another keeps salt from clumping

23. Additives • Additives are carefully tested and controlled • Food industry and government share the responsibility for safe use • Industry researches an additives safety • FDA – food and drug administration evaluates the research • FDA regulates its safe use

24. Some people are sensitive to certain food additives • Use the ingredient list on packed foods to see if the additive is included

25. Convenience Foods • Partly or fully prepared • For the consumers convenience • Frozen egg rolls, canned chili, dehydrated soups

26. Keeping Your Food Supply Safe • Government and food industry share the task to keep our food safe from farm to point of purchase • Consumer must stay informed • Handle food safely from buying to serving it

27. Role of government • Set regulations and standards for food safety • Safe use of pesticides and additives • Watch of food industry to see if regulations are followed • Set standards for consumer information such as food labels.

28. Role of the Food Industry • Farmers, food manufacturers, stores, and restaurants must comply with government regulations • Must provide information about food safety to consumers • Have consumer hot lines to report food safety problems

29. World’s Food Supply • Why does hunger exist?? • Climate or geography in some areas make it difficult to grow food • Lack of modern transportation • Lack of fuel for cooking

30. Natural disasters, droughts, floods can affect supply up to years • Wars and other political conflicts that destroy farms and transportation

31. The Solution • Organizations and agencies work to help people in needs • Educate people about simple, affordable ways to increase amount of food they can grow • Search for new food products • Search for new varieties of crops

32. Summary • Supply and demand, as well as production and distribution costs, affects the price of food • Technological developments have led to better and safe ways of producing, processing, and preserving foods

33. The government and food industry are responsible for keeping the food supply safe • Feeding the world population is a global problem

34. Questions • 1. when might the cost of strawberries be higher in December or June? Why?

35. 2. what technological advances have increased the supply of vegetables year round in colder regions?

36. 3. why might you buy frozen beans instead of fresh beans?

37. 4. what are additives? • Name at least 3 reasons why food additives are used.

38. 5. Explain the difference between a fortified food and an enriched food

39. 6. how does the government provide for the safety of the food that you buy?

40. 7. why is hunger a serious problem in some parts of the world?