Understanding World Agricultural Production

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Lesson 1

• Understanding World Agricultural Production

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Common Core/Next Generation Science Standards
Addressed!

• RST.6-8.1 Cite specific textual evidence to
  support analysis of science and technical texts.
  (MS-LS2-2)
• WHST.6-8.2 Write informative/explanatory texts to
  examine a topic and convey ideas, concepts, and
  information through the selection, organization,
  and analysis of relevant content. (MS-LS2-2)
• WHST.6-8.8 Gather relevant information from
  multiple print and digital sources assess the
  credibility of each source and quote or
  paraphrase the data and conclusions of others
  while avoiding plagiarism and providing basic
  bibliographic information for sources. (MS-LS1-8)
• 6.RP.A.3 Summarize numerical data sets in
  relation to their context. (MS-LS2-2)

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Bell Work!

• Identify the scope of the food industry.
• Identify government requirements and other
  assurances of food quality and sanitation.
• Describe various methods of food preservation.
• What Food Plants would be inspected in New Mexico

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Interest Approach

• From start to finish, trace the path of your last
  meal from growth of the products to processing
  and transportation.
• How many people were involved in bringing you
  your last meal?

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Terms

• Aseptic
• Canning
• Cold processing
• Dehydration
• Distributor
• Environmental Protection Agency (EPA)
• Food and Drug Administration (FDA)

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Terms Continued

• Fermentation
• Food industry
• Freezing
• Freeze drying
• Grader
• Harvester
• Heat processing

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Terms Continued

• Immersion
• Irradiation
• National Marine Fisheries Service (NMFS)
• Packer
• Pasteurization
• Processor
• Producer

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Terms Continued

• Pickling
• Retailer
• Sharp freezing
• Trucker
• United States Department of Agriculture (USDA)
• Wholesaler

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Food Industry

• The food industry is the industry involved in the
  production, processing, storage, preparation, and
  distribution of food for consumption by living
  things

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Producer

• The producer grows the crop and determines its
  readiness for harvest.

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Harvester

• The harvester removes the edible portions from
  the plant in the field.

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Trucker

• The trucker is responsible for transportation of
  the product anywhere along the way from farm to
  consumer.

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Packer

• The packer is responsible for inserting the food
  into containers such as boxes or bins for
  shipment to the processing plant.

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Grader

• The grader inspects the food for freshness and
  determines size and quality.
• A grader establishes under what criteria the food
  will be sold and consumed.

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Processor

• The processor is involved in cleaning,
  separating, handling, and preparing a food
  product before it is ready to be sold to the
  distributor.

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Distributor

• The distributor stores the food until a request
  is received to transport the food to a regional
  market.

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Retailer

• The retailer sells directly to the consumer.
• The retailer is at the end of the marketing
  chain.

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USDA Grading SystemUSDA United States
Department of Agriculture!

• Grades are based on quality standards.
• Standards are established for meat, cattle, wool,
  poultry, eggs, and dairy
• Grades are established based on quality of the
  products. They indicate freshness, potential
  flavor, texture, and uniformity in size and
  weight (depending on the commodity).

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USDA Inspection

• Quality assurance programs administered by the
  USDA include inspection of slaughtering houses
  and processing plants and oversight of processing
  operations.
• The regulation of food products is undertaken by
  local, state, national, and international
  governmental regulatory agencies.

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Environmental Protection Agency

• Regulates water safety, waste treatment, and pest
  management involved with food processing plants.
• The EPA determines the safety of new pesticides
  and sets tolerance levels for pesticide residues
  in foods.

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Food and Drug Administration

• Regulates foods, drugs, cosmetics, biological
  products, medical devices, radiological devices,
  and veterinary products sold in interstate
  commerce. The
• FDA is responsible for bottled water, labeling of
  foods, and the safety of all food products except
  meat and poultry.

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National Marine Fisheries Service

• Inspection program for fish and seafood.
• Responsible for fisheries management and
  development, as well as habitat conservation and
  aquaculture production.

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Local Health Departments

• Local health departments inspect and license
  restaurants and grocery stores.

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Food Preservation

• Many methods to improve factors of food spoilage.
  
• The primary strategies of preservation include
  freezing, cold processing, heat processing, and
  irradiation.

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Freezing

• Requires a temperature of less than 0F, an
  air-tight environment.
• Freezing may be done by immersion, indirect
  contact, sharp freezing, and freeze-drying.

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Immersion

• Immersion means to cover completely. The product
  is placed directlyinto a very cold liquid
  solution, such as liquid nitrogen.

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Sharp Freezing

• Sharp freezing is done directly in the air at
  temperatures of 23 to30F. The product is
  frozen with blasts of air and then poured into
  pack-aging. Peas and beans are commonly
  preserved this way.

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Freeze Drying

• Freeze drying is a kind of freezing that removes
  the water from theproduct.
• The product is frozen very quickly in a special
  chamber.

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Heat Processing

• There are three commontechniques used in heat
  processing.
• Canning
• Dehydration
• Aseptic

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Canning

• Canning is heating both the food product and the
  container in which the foodhas been placed.

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Dehydration

• Dehydration is the almost complete removal of
  water from the food product.

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Aseptic

• Aseptic involves sterilizing food before it is
  packaged.
• The food is heated veryquickly using special
  equipment.

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Irradiation

• Irradiation is exposing food to radiant energy to
  kill microorganisms without contaminating food.
• Irradiation kills pathogens throughout the
  product from the surface to the center.
  Currently, controversy exists regarding the
  irradiation of foods.

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Other Methods

• Fermentation involves the growth of beneficial
  microorganisms.
• Pickling involves high salt concentrations.
• Pasteurization is used to kill microorganisms in
  most milk and other liquids.