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Understanding World Agricultural Production

This lesson provides an overview of the food industry, including its production, processing, storage, and distribution. It explores various methods of food preservation and the role of government regulatory agencies. Students will learn about the different stages of food production and the importance of food safety procedures.

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Understanding World Agricultural Production

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  1. Lesson 1 Understanding World Agricultural Production

  2. 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)

  3. Agriculture, Food and Natural Resource Standards addressed! • FPP.01.03. Apply food safety procedures when storing food products to ensure food quality. • Sample Measurement: The following sample measurement strands are provided to guide the development of measurable activities (at different levels of proficiency) to assess students’ attainment of knowledge and skills related to the above performance indicator. The topics represented by each strand are not all-encompassing. • FPP.01.03.01.a. Identify and summarize purposes of food storage procedures (e.g., first in/first out, temperature regulation, monitoring, etc.).

  4. 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

  5. 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?

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

  7. Terms Continued • Fermentation • Food industry • Freezing • Freeze drying • Grader • Harvester • Heat processing

  8. Terms Continued • Immersion • Irradiation • National Marine Fisheries Service (NMFS) • Packer • Pasteurization • Processor • Producer

  9. Terms Continued • Pickling • Retailer • Sharp freezing • Trucker • United States Department of Agriculture (USDA) • Wholesaler

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

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

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

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

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

  15. 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.

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

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

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

  19. 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).

  20. 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.

  21. 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.

  22. 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.

  23. National Marine Fisheries Service • Inspection program for fish and seafood. • Responsible for fisheries management and development, as well as habitat conservation and aquaculture production.

  24. Local Health Departments • Local health departments inspect and license restaurants and grocery stores.

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

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

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

  28. Sharp Freezing • Sharp freezing is done directly in the air at temperatures of –23 to–30°F. The product is frozen with blasts of air and then poured into pack-aging. Peas and beans are commonly preserved this way.

  29. 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.

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

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

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

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

  34. Irradiation • Irradiationis 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.

  35. 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.

  36. The End!

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