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Understanding World Agricultural Production

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Lesson 1 Understanding World Agricultural Production – PowerPoint PPT presentation

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Title: Understanding World Agricultural Production


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
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

4
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?

5
Terms
  • Aseptic
  • Canning
  • Cold processing
  • Dehydration
  • Distributor
  • Environmental Protection Agency (EPA)
  • Food and Drug Administration (FDA)

6
Terms Continued
  • Fermentation
  • Food industry
  • Freezing
  • Freeze drying
  • Grader
  • Harvester
  • Heat processing

7
Terms Continued
  • Immersion
  • Irradiation
  • National Marine Fisheries Service (NMFS)
  • Packer
  • Pasteurization
  • Processor
  • Producer

8
Terms Continued
  • Pickling
  • Retailer
  • Sharp freezing
  • Trucker
  • United States Department of Agriculture (USDA)
  • Wholesaler

9
Food Industry
  • The food industry is the industry involved in the
    production, processing, storage, preparation, and
    distribution of food for consumption by living
    things

10
Producer
  • The producer grows the crop and determines its
    readiness for harvest.

11
Harvester
  • The harvester removes the edible portions from
    the plant in the field.

12
Trucker
  • The trucker is responsible for transportation of
    the product anywhere along the way from farm to
    consumer.

13
Packer
  • The packer is responsible for inserting the food
    into containers such as boxes or bins for
    shipment to the processing plant.

14
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.

15
Processor
  • The processor is involved in cleaning,
    separating, handling, and preparing a food
    product before it is ready to be sold to the
    distributor.

16
Distributor
  • The distributor stores the food until a request
    is received to transport the food to a regional
    market.

17
Retailer
  • The retailer sells directly to the consumer.
  • The retailer is at the end of the marketing
    chain.

18
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).

19
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.

20
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.

21
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.

22
National Marine Fisheries Service
  • Inspection program for fish and seafood.
  • Responsible for fisheries management and
    development, as well as habitat conservation and
    aquaculture production.

23
Local Health Departments
  • Local health departments inspect and license
    restaurants and grocery stores.

24
Food Preservation
  • Many methods to improve factors of food spoilage.
  • The primary strategies of preservation include
    freezing, cold processing, heat processing, and
    irradiation.

25
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.

26
Immersion
  • Immersion means to cover completely. The product
    is placed directlyinto a very cold liquid
    solution, such as liquid nitrogen.

27
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.

28
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.

29
Heat Processing
  • There are three commontechniques used in heat
    processing.
  • Canning
  • Dehydration
  • Aseptic

30
Canning
  • Canning is heating both the food product and the
    container in which the foodhas been placed.

31
Dehydration
  • Dehydration is the almost complete removal of
    water from the food product.

32
Aseptic
  • Aseptic involves sterilizing food before it is
    packaged.
  • The food is heated veryquickly using special
    equipment.

33
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.

34
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.
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