This document provides an overview of global agriculture and food production. It discusses the focus areas of agriculture including crop cultivation and livestock grazing. The major agricultural products and traditional food systems are outlined. Improvements in agriculture through technology are described along with some environmental concerns. The document also examines the plants and animals that feed the world, the types of food production systems, and how green revolutions have increased yields.
5. Cropland Forest
Food Production in
Irrigated farm land Barren land
Rangeland Wetland
U.S.
Pasture Urban area
6. Improvements in Agriculture
Increased use of farm
machinery
Inorganic chemical
fertilizers
Irrigation
Pesticides
High-yield varieties of
crops
Aquaculture ponds
7.
8. Environmental Concerns
Soil Erosion
Pollution
Lack of Water for
Irrigation
Overgrazing by
Livestock
Overfishing
Loss of Ecological
Services Effects of overgrazing on grasslands.
10. Available Materials: Types of Plants
30,000 known species
of flowering plants
Only 10,000 are eaten
by humans (1% of total
biomass)
12 account for over
80% of the worlds crops
11. Why So Few Plants
Indigestible
Poisonous
Low Nutritional Value
Tedious to Prepare
Difficult to Gather
12. 12 Major Species of Plant
Cereals: wheat, corn, rice,
barley, sorghum, and soybeans
Roots: potatoes, manioc and
sweet potatoes
Sugars: sugar cane, sugar
beets, and bananas
15. Location of World Food Production
Plantation agriculture Intensive traditional agriculture
Industrialized agriculture
Nomadic herding No agriculture
Shifting cultivation
18. Steps Toward a Green Revolution
Develop and plant
monocultures
Produce high yields by
using large amounts of
fertilizer, pesticides, and
water
Increase the number of
crops grown per year on A monoculture of leaf lettuce.
a plot of land through
multicroping
19. Figure 13-6
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First green revolution Second green revolution Major international agricultural
(developed countries) (developing countries) research centers and seed banks
1950 - 1970 1967
20. WHAT IS THE CURRENT STATUS OF
FOOD PRODUCTION IN THE U.S.?
21. Agricultural Facts for the U.S.
Bigger than the automotive, steel, and housing
industries combined
Generates about 18% of the countries GNP
Produces 17% of the world’s grain
U.S. consumers spend 2% of their income on food
Accounts for 17% of U.S. energy use
22. Energy Use in Production
Grow Transport
Store Refrigerate
Process Cook
Package
17% of total
commercial
4% 2% 6% 5%
energy use
Crops Livestock Food processing Food distribution and preparation
Food production
23. Land
Labor
Capital
Fossil fuel
energy
Industrialized agriculture
in developed countries
Land
Labor
Capital
Fossil fuel energy
Intensive traditional agriculture
in developing countries
24. Land
Labor
Capital
Shifting cultivation in tropical
forests in developing countries
Land
Labor
Capital
Nomadic herding in
developing countries
29. Advantages of Polyculturing
Less need for fertilizers
and water because of
varying root depths
More protection from
wind and water erosion
Little need for insecticides
because multiple habitats
are created for natural A polyculture tank holding plants,
predators of crop-eating rainbow trout, and crayfish.
insects
47. Food Production
Enough is produced to feed the current population
Poor distribution infrastructures and political
corruption create situation were 1 out 6 people in
developing nations do not have enough food
49. Decreased High death
resistance rate for
Poverty Malnutrition
to disease children
Decreased Decreased Shortened
Decreased
ability ability life
energy
to learn to work expectancy
Feedback loop
53. Precautions (A $5 - $10 Fix)
Immunizing Children
Encouraging Breast Feeding
Preventing Dehydration
Preventing Blindness
Providing Family Planning
Increasing Education for Women
56. Some Micronutrient Deficiencies
Iron Deficiency:
•Causes Fatigues
•Makes Infection More Likely
•Increase Chances of Mother
Dying in Child Birth
Vitamin A Deficiency:
Goiter on neck.
•Allergies
Iodine Deficiency:
•Impaired growth
•Night blindness
•Stunted Growth
•Decreased immune system function
•Mental Retardation
•Cancer susceptibility
•Goiter
59. Being Overweight
Overweight
4.5-14 kg (10-30 lbs)
Obese
14 kg (30 lbs +)
Health Problems:
•Lower Productivity
•Lower Quality of Life
•Greater Susceptibility to Disease
•Lower Life Expectancy
60. WHAT ARE THE ENVIRONMENTAL
AFFECTS OF PRODUCING FOOD?
63. Agricultural Fixes
Genetically Modified
Foods
New Foods
More Efficient
Agriculture
Improved Irrigation
64. A Limited Solution
Depletion of Aquifers
Erosion
Groundwater Contamination
Salinization
Waterlogging
Reduction of Wildlife
Habitats
Increase Carbon Dioxide in
Atmosphere
Accelerate Global Warming
65. Urban Gardens
Reduces stresses on soil and biodiversity in non-urban
areas
Provide food and jobs for low-income urban residents
Lead to conflict over how urban land should be used
Urban soils need to be checked for toxic pollutants (Pb,
Hg)
66. Microlivestocks (Edible Insects)
Blank Ant Larva (tacos in
Mexico)
Giant Water Bugs
(vegetable dip in Thailand)
Emperor Moth Caterpillars
(South Africa)
Cockroaches (Kalahari
Desert)
Butterflies (Bali)
Ants (Bogota)
http://www.slashfood.com/2005/10/27/scorpion-
lollipops-and-the-future-of-microlivestock/
68. Food Waste (70%)
Average U.S. family of 4 wastes around 640 lbs per year!
Spoilage
Inefficient Processing
Inefficient Preparation
Plate Waste