HNF 141: Food Availability for Human Consumption

food availability

sufficient quantities of food of appropriate quality, and enough food supplies through domestic production or imports

food availability

"supply side" determined by food production and trade

agriculture

the art, science, and business of cultivating the soil; from Latin words "ager" (field) and "colo" which means cultivate

1. provision of food and non-food products
2. income and employment
3. labor for non-agricultural sector
4. capital development for non-agricultural sector

Substantial contribution of agriculture to the society (4)

Food security

"achieved if adequate food (quantity, quality, and social acceptability) is available and accessible to and satisfactorily used and utilized by all individuals at all times to live a healthy and active life"

1. Food Availability -- 2. Access -- 3. Utilization --4. Stability

4 Determinants of Food and Nutrition Security

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Food availability

physical presence of food at-hand, within national borders; evaluated by domestic production and trades and measured at the macro-level

Poor agricultural practices

one of the root causes of malnutrition; dictate the quantity and quality of food

Malnutrition

decrease general productivity of citizens

1. Agricultural Method
2. Cropping patterns
3. Land quality and soil fertility

Factors relevant to food availability ON CROPS (3)

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Agricultural Methods

agricultural strategies to maximize the yields. It includes mechanization, use of high value inputs, and irrigation, among others.

Cropping patterns

sequence and arrangements of crops and fallow

Land quality and Soil fertility

condition of the soil that influences the quality and quantity of produce

1. Disease and Parasites
2. Nutritional Influences

Factors relevant to food availability ON LIVESTOCK (2)

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Disease and Parasites

an economic burden that lessens the production, productivity, and profitability of yields

TRUE

TRUE or FALSE

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Pasture are of higher quantity and quality during rainy season, thus varying the nutrition that animals get throughout the year.

Pasture are of higher quantity and quality during rainy season, thus varying the nutrition that animals get throughout the year.

1. Off-farm Externalities
2. Weak resource tenure rights
3. Economic constraints on value-chain actors
4. Competitions for resources and markers

Factors relevant to food availability ON FISHERIES AND AQUACULTURE (4)

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Off-farm Externalities

Factor relevant to food security on fisheries and aquaculture that includes water pollution, fish disease, and fish escapes

Week resource tenure rights

Poorly defined or held rights by multiple state agencies

Economic constraints on value-chain actors

Factors relevant to food security on fisheries and aquaculture which defined as the lack of economic incentives and high cost of production and technical innovations

1. Storage Method
2. Climate
3. Locality
4. Incentives to produce
5. Social Roles
6. Income Level

Cross-cutting factors to food security (SCLISI)

2. Climate

3. Locality

4. Incentives to produce

5. Social Roles

6. Income Level

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Food Balance Sheet (FBS)

A key tool to measure food availability at the national level in an annual basis

1. Domestic Food Supply
2. Domestic Food Utilization
3. Per Capita Food Supply

3 sets of data for FBS (DDP)

2. Domestic Utilization

3. Per Capita Food Supply

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Domestic Food Supply

Quantity of food produced in a country + total quantity imported

Domestic Food Utilization

Distinguishes how food supply are used

Per Capita Food Supply

Computed by dividing the quantity of food produced (or the total of food available) by the population who actually consumes the food

Production

Includes primary household commodities that are produced within and outside agricultural farms

Gross imports

Includes all movement of the commodity being considered into the country and commodities derived from it (commercial food trade, food and granted on a specific terms, donated quantties, estimated of unrecorded trades)

Supply for domestic utilization

production + (imports - exports) + changes in stocks (decrease or increase)

Gross exports

All movements of commodity being considered out of the country during a reference period

Feed

Amounts of the commodity being considered and of edible commodities derive from it not shown separately n the food balance sheet

Seed

All amounts of commodity being used during the reference period for reproductive purposes

Food manufacture

Amount of commodity used during reference period for manufacturing processed items

Waste

Quantity of commodity being considered and the commodities derived from it not further followed in the FBS; includes losses at all stages

Others Uses

Amount of commodities being considered consumed by tourists and are used for manufacture of non-foo items

Food

Commodities available solely for human consumption

Per Capita Supply

Average food supply available for the population (per person)

Available Supply

Amount of food available before disposal to non-food and food use

Food Available for Consumption

Total amount of food available for consumers to eat

Nutrient Supply

Computed by multiplying the per capita food supply to nutrient values per 100 grams of the retail weight (A.P.)

Self-sufficieny ratio

Magnitude of production in relation to domestic food utilization

Import dependency ration

How the available food supply has been imported and how much comes from the country's own production

1. Traditional Food System

2. Mixed Food System

3. Modern Food System

Food production system BASED ON FOOD VALUE CHAIN

Traditional Food System

Food is mainly produced by smallholders; most of food available is local and seasonal

Mixed Food System

Production takes place at both smallholders and larger farms that are farther away; wider access to food outside their typical season

Modern Food System

Wide array of food from small to industrial size. Food is available anywhere and at any time

1. Smallholder mixed farming systems
2. Pastoral systems
3. Commercial grazing systems
4. Intensive livestock systems

Food production system of Livestock

2. Pastoral Systems

3. Commercial Grazing Systems

4. Intensive Livestock Systems

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Smallholder Mixed Farming System

Mixture of livestock and crops on farms

Pastoral System

Form of substinence agriculture that is based on herding livestock; how animal transforms local vegetation areas into consumable food

Commercial grazing

Type of system most commonly found in countries with abundant pasture and pool of rural labor

Intensive Livestock Systems

System that considers high level of productivity and uses relatively uniform production processes and technologies across countries; common in pig and poultry

1. Slash-and-burn or Shifting Cultivation
2. Monocropping or monoculture
3. Multicropping

Food Production system of CROPS

2. Monocropping or monoculture

3. Multi-cropping

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Slash-and-burn

Planting crops in the soil where natural vegetation is burned to clear the land for cultivation

Monocropping

Cultivating one type of crop year after year on the same field

Sequential cropping

Type of multi cropping practice that involves growing the same crop species more than once on the same field in a year

Intercropping

Growing two or more types of crops simultaneously on the same field at the same planting season

Multistory cropping

Cultivating different crops varying in height, rooting patterns, and duration to cultivate together

Integrated Farming System (IFS)

Management system that integrates livestock with crop cultivation; by-product of one is input of another

Post-harvest operations

Primary processing procedures that start from harvest and end before secondary processing procedures to maintain the quality of the produce

Physical hazards

Natural or man made materials that can interfere and affect the quality of the produce

Chemical hazards

Substances found in the packing, cleaning agents during market preparation, and/or production inputs like pesticides

Biological hazards

Microbial contaminants that affect the quality of fresh produce

Natural Toxins

Compound produced by microorganisms as part of their defense mechanisms

Quality selection and size-grading

Packing house operations that involves the removal of rotten or damaged produced, or produce with disease

Food processing

Set of methods and techniques applied to food to transform the commodity from the point of origin for human food consumption

Cookery process

Food processing to (1) increase digestibility; (2) improve flavor; (3) bring out color, aroma, and texture change; (4) kill microorganisms; and (5) preserve products

Food science

Applied science devoted to the study of food

Food technology

refers to the methods and techniques of selection, preservation, processing, packaging distribution, and use of safe foods; Application of field of food science

Food preservation

Action or method of maintaining foods t desired level of properties or nature for their maximum benefits

1. Inhibition
2. Inactivation
3. Avoid recontamination

Major Food Preservation Methods

2. Inactivation

3. Avoid recontamination

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Thermal Process

Food preservation technique hat uses heat to preserve food

Dehydration

Food preservation technique that uses driers or dehydrators to remove excess water and moisture; also known as artificial drying

Low temperature preservation

Food preservation technique that utilized refrigerated storage and frozen storage

Chemical preservation

Food preservation technique that uses chemical preservatives, organic and inorganic compound

Use of radiation

examples of this preservation technique include use of ionizing radiations ultraviolet rays

Use of High Pressure

Use of high pressure deactivates microorganisms to preserve food