BIOL251.Chapter7.Agriculture

Page 1: Food and Agriculture

Page 2: Modern Agriculture and Malnutrition

• Modern industrial agriculture has significantly increased food production

• Provides affordable meat protein worldwide.

• Corn, soy, and sugar are now used in biofuels (e.g., powering cars).

• Overproduction is seen in America and Europe, leading to financial payouts to farmers to take lands out of production.

• Despite increased food production (outpacing population growth), 900 million people globally suffer from chronic hunger.

Page 3: Food Security Disparities

• Average dietary requirements are approximately 2200 kcal.

• North America: average >3500 kcal available per person.

• Average daily protein requirement is 40-60 g; North America averages 110 g.

• Approximately 70% of North Americans are overweight.

Page 4: Understanding Food Security

• Defined as the ability to obtain sufficient, healthy food daily.

• Influenced by economic, environmental, and social conditions.

• Food security is a paradox in countries like the U.S., where 13.5% of households are food insecure despite cheap food availability.

• Each year, at least 6 million children under 5 die from diseases exacerbated by hunger and malnutrition.

Page 5: Global Hunger Crisis

• 828 million people are hungry, the highest level recorded since 2002-2004.

• Rise of nearly 150 million hungry people from 2019 to 2023, a 20% increase.

• Key causes of rising hunger:

  1. Growing global population, particularly among impoverished groups.

  2. Climate change leading to more natural disasters and extreme weather.

  3. Increasing conflicts and social unrest in Africa and the Middle East causing displacements.

• The COVID-19 pandemic has aggravated global poverty and food insecurity.

Page 6: COVID-19's Impact on Food Security

• The pandemic disrupted food supply chains and reduced workforce in the food industry.

• Revealed structural weaknesses in production, distribution, and access.

• Economic decline (5% drop in the global economy) led to food shortages.

• 88% of food retailers reported lacking fresh or unprocessed food, leading to rising prices and changing dining habits.

Page 7: Understanding Famines

• Famines are characterized by large-scale food shortages causing starvation and social disruption.

• Common causes: natural disasters (droughts, floods) and political instability.

• "Land grabs" by corporations exacerbate issues by disrupting local economies and food distribution.

• Stable democracies with a free press have not experienced major famines.

Page 8: Consequences of Malnourishment

• Malnourishment implies nutritional imbalances from lack of specific nutrients.

• Can cause lower disease resistance, growth deficiencies, and heightened susceptibility to infections.

• Critical deficiencies include vitamin A, folic acid, and iodine, often found in leafy, dark green vegetables.

• "Golden rice," genetically engineered for Vitamin A, addresses this issue.

Page 9: Golden Rice as a Solution

• Contains beta-carotene, combatting Vitamin A deficiency effectively.

• Only 1/3 cup needed to fulfill daily Vitamin A needs.

• Vitamin A supplements saved 600,000 lives annually in low-income areas.

• Distribution challenges remain; it's not significantly cheaper than regular rice.

Page 10: Obesity Trends

• For the first time in history, more overweight people than underweight.

• Over 70% of adults in the U.S. are overweight.

• Excess weight increases health risks: hypertension, diabetes, heart disorders.

• High-calorie, low-nutrient foods are cheaper and more accessible, often due to agricultural policies favoring starches and sugars.

Page 11: Key Global Food Sources

Page 12: Questioning Food Production and Hunger

• Increased food production doesn't necessarily reduce hunger.

• Possible solutions:

  • Improve farming efficiency, fertilizer use, and yields.

  • Convert unused lands for agriculture.

• Addressing food distribution is crucial due to the 30% global food waste.

Page 13: Primary Production in the U.S.

• Dominant crops: corn and soybeans, rarely consumed directly.

• Corn is utilized in various forms (syrups, oils).

• Soybeans serve primarily as livestock feed.

• Corn constitutes approximately two-thirds of U.S. commodity crops.

Page 14: U.S. Cultivated Cropland

• Overview of cultivated cropland distribution with varying percentages by county.

Page 15: Meat Consumption Trends

• Increased corn and soy yields correlate with higher meat consumption rates.

• Consumption trends from the 1960s to present indicate a significant rise in developing countries.

• U.S. increased consumption from 90 kg to 136 kg per person per year.

• Eating grains directly could feed significantly more people than feeding them to livestock.

Page 16: Global Meat Consumption Patterns

• Bovine meat, pig meat, mutton, goat, poultry, and seafood consumption varies by country.

• Notable country leaders in various meat consumption categories.

Page 17: Confined Animal Feeding Operations (CAFOs)

• Animals are fed mainly corn and soy for rapid growth in confinement.

• Significant antibiotic usage for animal health.

• Quick turnaround times for livestock from feeding to harvest.

Page 18: Seafood Consumption and Sustainability Issues

• Annually, 140 million metric tons of seafood consumed.

• Decline of ocean fish populations due to unsustainable fishing practices.

• Solutions involve establishing better international agreements for fishing practices.

Page 19: Aquaculture Practices

• Fish farming in controlled environments (ponds).

• Highly productive but causing environmental concerns (e.g., space use and disease spread).

Page 20: Drawbacks of Industrial Production

• Environmental degradation includes deforestation and soil erosion.

• Heavy antibiotic use creates resistance issues.

• Industrial meat production contributes significantly to climate change.

Page 21: Mediterranean Diet for Health

• Emphasizes olive oil, fruits, vegetables, whole grains, and legumes.

• Limit intake of red meat and sweets to promote better health.

Page 22: Assignment Reminder

• Project outlines due, must include organized major topics and subtopics.

Page 23: Importance of Soil in Agriculture

• Soil is vital for food production, composed of minerals, organics, and living organisms.

• Nutrient replenishment occurs at 1 mm/year under optimal conditions but is depleted by intensive farming.

Page 24: Components of Soil

• Sand, gravel, silts, clays, dead organic matter, soil fauna, flora, water, and air present in soil composition.

Page 25: Impact of Soil Fauna

• Soil microorganisms decompose organic matter, recycling nutrients and improving soil structure.

• Effective soil health depends on climate, topography, and disturbance frequency.

Page 26: Idealized Soil Profile

• Sections of the soil include organic layer, topsoil, eluviated horizon, and subsoil, each serving crucial roles in nutrient cycling.

Page 27: Soil Variability by Climate

• Soil characteristics vary significantly across climate zones, affecting agricultural viability.

Page 28: Soil Erosion and Its Consequences

• Erosion alters soil formation and affects water quality, contributing to eutrophic zones.

Page 29: Erosion Types

• Differentiation between sheet erosion, rill erosion, gully erosion, and streambank erosion, each affecting soil dynamics differently.

Page 30: Wind Erosion

• Wind erosion can rival water erosion, predominantly in dry areas where vegetation is scarce.

• Agricultural practices such as row cropping contribute to erosion susceptibility.

Page 31: Contributors to Food Production

• Reliable water sources, favorable temperatures, crop varieties, and mechanical energy support effective agriculture.

Page 32: Irrigation and Its Challenges

• Two-thirds of fresh water in agriculture is used for irrigation; efficiency issues persist.

• Water-saving techniques like drip irrigation help reduce waste.

Page 33: Fertilizer Use in Agriculture

• Essential nutrients: nitrogen, phosphorus, potassium; overuse has led to environmental issues.

Page 34: Pesticides and Herbicides

• Use of biological pesticides addresses crop yield loss; multiple herbicides cause environmental and health concerns.

Page 35: Challenges with Herbicides

• Increased herbicide resistance leads to the need for more complex mixtures with possible health effects.

Page 36: Pesticide Treadmills

• The use of pesticides has led to resistant pests, exacerbating crop management challenges. Integrated pest management offers solutions.

Page 37: Energy Consumption in Agriculture

• American agriculture consumes about 9% of total energy used, with fossil fuels being significant contributors to greenhouse gas emissions.

Page 38: The Green Revolution

• Involvement of high-yield varieties boosted food supplies but increased dependence on fertilizers and pesticides, posing challenges to smaller farmers.

Page 39: Green Revolution Impacts

• Increased yields and efficiency; however, overreliance on chemicals creates ecological drawbacks.

Page 40: Genetic Engineering

• Involves splicing genes from one organism into another to improve agricultural efficiency. Genetically modified organisms (GMOs) are prevalent in modern farming.

• Round up ready soy-beans are genetically modified to resist glyphosate, allowing farmers to control weeds more effectively without harming the crop itself.

• The U.S produces the most GMO crops in the world, primarily corn and soybeans, which dominate the agricultural landscape and contribute significantly to the global food supply.

Page 41: Engineering Crops for Herbicide Tolerance

• Profit-driven genetic modifications target herbicide resistance but can lead to increased application and non-target crop risks.

Page 42: Advantages and Risks of GMOs

• GMOs produce higher yields but raise concerns over environmental impact and health risks associated with herbicide exposure.

Page 43: Sustainable Farming Practices

• Focus on reducing ecological impact through methods like intercropping and integrated pest management. Lower yields but enhanced sustainability.

• Integrated pest management, intercropping, crop rotation , and organic fertilizers are essential components of sustainable agriculture that promote biodiversity and soil health while minimizing chemical inputs.

• Helps in maintaining the ecosystem but also contribute to long-term agricultural productivity by improving soil structure and nutrient availability.

Page 44: Soil Management Techniques

• Implement practices to combat nutrient depletion and erosion, like contour plowing, strip-farming, and terracing for soil health.

• Strip farming:One plant remains after the other is harvesting so less bare land and less erosion

• Terracing is expensive and laborious but worth it in the end. it helps with erosion, allows for more cropland, and improves water retention by reducing runoff.

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Page 46: Benefits of No-till Farming

• Leaving fields covered with crop residues protects soil, reduces erosion, and maintains moisture but also prompts pest issues.

• Learning there is no reason to continue tilling

Page 47: Carbon Farming

• Enhancements in soil organic content capture carbon emissions while enriching soil quality for crops.

Page 48: Low-input Sustainable Agriculture

• Prioritizes small-scale, family-run farms focusing on quality produces, lower costs, and better profit margins for organic goods.

Page 49: Conclusion and Key Takeaways

• Food production has outpaced population growth even with 900 million people remaining malnourished.

• Innovations in agriculture (Green Revolution, GMOs) tackle challenges but bring environmental concerns such as soil erosion and pollution.

• Sustainable farming methods are vital for maintaining ecosystem health and repairing agricultural damage.