Industrialization introduced new technologies in food processing and production.
These technologies enabled faster food processing rates as workers used machines to speed up production.
As technology advanced, equipment became more automated.
Food producers could mass produce for a global market.
Innovations allowed more food to be produced on the same amount of land.
Fields are divided into four parts.
Four different crops are grown in each field.
After each season, farmers move each crop to the next field.
A particular variety and sequence is required.
For example, after harvesting a crop that absorbs nitrogen, farmers plant a crop that returns nitrogen, such as legumes.
Completes three functions of harvesting grain:
Reaping: collecting the crop
Threshing: removing the edible part of the grain from the stalk
Winnowing: removing the grain from the chaff
Drilled a hole.
Dropped a seed.
Covered the seed.
All in one action.
Made planting quicker and easier.
Advances in agriculture led to more food production, increasing food waste.
Early preservation techniques: drying, freezing, salting, and smoking.
Canning became the first major industrial form of preservation.
Developed in 1809, Napoleon offered a cash reward for a way to preserve food.
Nicolas Appert discovered that heating food in sealed glass bottles preserved it (won the money).
Canning was refined and became popular.
Nestle and Heinz began developing new canned products.
Ancient civilizations preserved food in snow, ice, caves, lakes, streams, and wells.
1700s: people started using ice boxes (boxes with ice).
1740s: early refrigeration system developed.
1805: first refrigerator designed but not built until 1844.
Late 1800s: refrigeration used by meat and brewing companies.
1920s: started being used in homes.
In 1864, Louis Pasteur discovered heating beer to a specific temperature over a short time killed microbes that made it go bad.
Over time, beer, wine, milk, and other foods were pasteurized to increase shelf life.
Globalization has allowed for:
Integration of local and national economies, industries, and food systems.
Movement of goods and services.
Greater diversity and availability of food products.
Improved ways to transport and store foods.
Food Production Technologies
Globalization has allowed for: