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Food Production Technologies

Production Technologies

Technologies and Industrialization

  • 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.

Crop Rotation

  • 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.

The Combine Harvester

  • 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

The Seed Drill

  • Drilled a hole.

  • Dropped a seed.

  • Covered the seed.

  • All in one action.

  • Made planting quicker and easier.

Canning and Preservation

  • 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.

Refrigeration

  • 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.

Pasteurization

  • 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

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.


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Food Production Technologies

Production Technologies

Technologies and Industrialization

  • 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.

Crop Rotation

  • 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.

The Combine Harvester

  • 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

The Seed Drill

  • Drilled a hole.
  • Dropped a seed.
  • Covered the seed.
  • All in one action.
  • Made planting quicker and easier.

Canning and Preservation

  • 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.

Refrigeration

  • 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.

Pasteurization

  • 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

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.