All of Food Tech Summarised Notes

Resource Description

All of Food Tech Summarised Notes

AUSTRALIAN FOOD INDUSTRY SUMMARY NOTES:

 

SECTORS OF THE AFI:

• The AFI involves the organized production, processing, storage and marketing of food products of mostly a very high standard.
• The Agri-food chain is the production and supply of food to the customer. Sectors of the industry include:

 

Agriculture & Fisheries:

• Agriculture is the cultivation of land to produce crops or animals. 

• Plant production involves: preparation of the soil, seed selection, sowing, fertilizing, irrigation, harvesting, storage and transportation. 

• Animal production involves: production/supply of food and water, breeding, treatment of illnesses/disease, transportation.

• Fisheries involve the cultivation of various cold blooded aquatic species.

• Key features of agriculture and fisheries:

1. • • Production of plants and animals.
     • Technological developments have compensated for harsh climates.
     • Primary industries contribute significantly to the Aussie economy.

 

Food Processing/Manufacture:

1. • • The value-added area is a major area within the AFI. Most primary produce (R.M’s) passes through this sector. Key features include:
       • Value adding V.A foods provide employment and increased revenue stays in Australia.
       • Processing must compete with o/s labour a market, processing has become mechanized to ensure economic viability.
       • Many F.M industries are multi-national and the industry is diverse.

 

Food Service & Catering:

• This sector prepares food so it is ready to eat, referred to as the hospitality industry (e.g. restaurants, take out joints, hotels etc.) and it can either be commercial or non-commercial through institutions e.g. hospital/prison. The following trends have emerged:
  • Australians are eating away from home more often.
  • Other organizations exist for the sole purpose of providing meals e.g. restaurants.
  • There has been an increase in the use of caterers.
  • Multinational retail chains aggressively compete for the ‘fast food dollar’ in which home delivery is an important feature.

 

Food Retail:

• Involves the selling of foods at all levels. The selling of food depends on the actual food and the distribution channels. The following trends have emerged:

1. • Decrease in corner stores due to increased supermarkets (1-stop shop).
   • Speciality stores e.g. butchers and bakers are a feature.
   • Lifestyle changes leave less time to shop and increase demand for convenience foods.
   • Bulk purchases have increased and so has internet shopping.
   • Growth in ready to eat meals and renewed interest in fresh food due to health-conscious consumers.

 

Recent Developments In The AFI:

• Advances in technology e.g. purchase online and packaging.
• World and local developments i.e. war in Iraq or drought in Aust. increasing prices.
• Consumer expectations i.e. health conscious, low fat. 
• A key issue facing the Australian food industry is globalisation.

 

Genetic Engineering 

Genetic engineering is a modern form of biotechnology – a processes such as cross-breeding, plant hybridization and fermentation. Genetic engineering is a relatively new and rapidly developing technology that is raising public concern.  Genetic engineering focuses on the manipulation (blocking, adding, or scrambling) of the genetic material (the DNA) inside the cells of living organisms to block or add desired traits.  

Examples of these are 

• Anti-sense technology:  A gene controlling a trait is blocked.  Example tomato with delayed ripening for fresher flavour.
• Recombinant DNA: microorganism to plant: Transfer of genetic material from a bacterium into cells of plants.  Example: Insect resistant corn plants and pesticide resistant soybeans.
• Recombinant DNA: human to animal: Human genes inserted into pigs to produce human hemoglobin.
• Recombinant DNA: animal to plant: Fish genes inserted into plants to increase tolerance to cold. 

Advantages	Potential Risks
Reduced use of pesticides	Lack of long term studies on food safety.
Reduced use of herbicides	Lack of long term studies on environmental impact.
Reduced use of fertilizers	Diminished opportunity for organic/sustainable agriculture
Enhanced nutrition	Potential life threatening danger for individuals with food allergies or sensitivities who might unknowingly ingest altered foods to which they are allergic, sensitive, or intolerant.
Drought resistance	New genetic structure of foods might result in new allergens.
Better appearance	Toxicity levels of naturally occurring food toxins might result in new allergens.
Longer shelf-life	Toxicity levels of naturally occurring food toxins might inadvertently be altered.
Disease resistance	Cruelty to animals.
Temperature resistance	Pesticide tolerance.
Reduced use of pesticides	Herbicide tolerance
Increase in food supply.  Decrease in world hunger.	Ethical and spiritual concerns.
Better flavour	Lack of long term studies on food safety.

 

ASPECTS OF THE AFI:

Levels Of Operation And Mechanization:

• This refers to the scale of food production, as well as the amount and sophistication of technology used. The following table compares the various levels: