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  • The Future of Food

    As a result of the Industrial Revolution, urbanization became a trend and people relied on others growing their food. It was then directly purchased from the farmers or indirectly purchased through manufacturers. Since then food has continued to develop and food production has advanced due to factories and machines speeding up the processing of raw materials. More people moved to the city where farming was scarce and therefore had to rely on farmers for their food. Since then food has been genetically modified in order to preserve it and guarantee the quality of the product. It has gotten to the point where we no longer truly know what we are eating and where the food came from. So what does the future of food look like? In 2004. A film entitled ‘The Future of Food’ was released to highlight the gravity of the situation at hand and investigate the food that ends up in our shops. The film has been used as a key tool in the American and international anti-GMO movement. Genetically modifying the food we eat has always been controversial and remains so today, as many of the large agricultural corporations use the technology of it to lead us to believe they are the answer to the world food crisis. The film exposes the cost of a globalised food industry on human lives around the world, and highlights how international companies are gradually driving farmers off the land and into poverty and famine in many countries. It discusses the rising issue of a global dependence on a limited number of global food corporations which is would be an ecological disaster. This would happen as a result of the loss of biological diversity due to corporate monoculture farming. As the world’s population continues to grow we begin to realise just how finite the resources we have are. At this rate we will not be able to sustain the upcoming rise in population. After World War II, the ‘Green Revolution’ averted worldwide famine. Half a century on, the world needs to be thinking deeper about the situation but we are not. Instead we rely on science to sustain the increase in population, which is impossible without compromising the integrity of the landscape we live in. Agriculture in the future must be environmentally sensitive and above all, sustainable.

    The Future of Food trailer: http://www.youtube.com/watch?v=n9Y_QH_c70s&feature=player_embedded

    http://www.nature.com/nature/food/

  • Conventional vs. Organic Farming and Products

    The common definition of organic is known to be anything that develops naturally. However in the business world there are rules when naming a product organic. So what is the difference between organic and conventional farming you ask? Well I shall tell you!

    Conventional farming can involve chemical fertilizers, pesticides, herbicides and antibiotics for animals when producing products. Organic farmers prefer to use natural fertilizers (manure or compost), natural pesticides (certain plants produce chemicals which offer the same as chemical pesticides). For herbicides to manage weeds crops are rotated and animals are given organic feed and are allowed access to the outdoors (rotational grazing, a balanced diet and clean housing minimize disease).

    So what are requirements for organic produce?

    1. Ensuring that the soil can be used for many succeeding generations without using the fertilizers that were used in non-organic farming.

    2. Properly caring for the crops by using soil organisms and not by using pesticides.

    3. Recycling livestock manure and organic materials, including crop residue.
    4. Control weeds growth and insect infestation with crop rotation. Also, not using anything that science has used in conventional non-organic farming.
    5. Not tampering with genes of animals, no genetic engineering. Allow animal life to remain as it should.
    6. Lastly, determining the effects of this method on the environment.
    (http://www.organicfoodcorner.com/resources/organic-food-vs.-non-organic-which-is-better.php)

    If these requirements are not met then the product cannot be called “organic”.

    Eating conventional products vs. organic products can have a great influence on your health. Conventional products can contain chemicals which affect the human body; an example is cows that receive antibiotics, they produce milk which is then affected by the antibiotics. When a customer consumes the milk complications can arise, however their beef is fine (http://animalrangeextension.montana.edu/Articles/Beef/Wklynwsltr/12-19.01.htm)

    So the final question which is truly better?

    “Shoppers may choose organic foods for a variety of reasons. There are certainly environmental reasons to go organic. According to USDA guidelines, organic farming practices are designed to reduce pollution and conserve water and soil. They do not release synthetic pesticides, which can harm wildlife, and they also seek to preserve biodiversity and local ecosystems.

    Many people choose organic foods to avoid any risks associated with the pesticides, herbicides, and other chemicals used in conventional farming. Parents may be concerned that exposure to these chemicals might harm the development of their children, and therefore they choose organic. Studies appear to support the fact that organic diets lower children’s exposure to pesticides.

    As for organic food being healthy, some studies, including one at UC Davis, have demonstrated higher amounts of nutrients in some varieties of organic foods. Another studyfrom Newcastle University in England showed organic milk contained 67 percent more vitamins and antioxidants, as well as more Omega-3s and Omega-6s (“healthy” fat) than conventional milk.”

    (http://www.americanprogress.org/issues/2008/09/organic_green.html)

    Bibliography:

    Thanks Dykie for partially stealing my thunder. <3

  • Organic or Genetically Modified?

    Genetically modified food are foods that are derived from genetically modified organisms; products that contain specific changes to their original DNA. Organic products do not contain any genetic modifications. They are foods that are produced naturally without modern enhanced plantation methods such as the wide spread use of pesticides and chemical fertilizers. A lot of controversy exists over the use of genetically modified products and over the years many people have returned to the fruits and vegetables that are produced using organic means. But what truly are the dangers associated with modifying food? Perhaps it has more benefits than weaknesses?

    The Old and the Healthy

    Organic food has always been thought to be the healthier alternative. Various pesticides have been identified by the EPA as cancer causing and dangerous for humans.  Organic products restrain from using such chemicals and as a result provide for a healthier lifestyle. Vegetables and fruits that are grown organically are able to sustain many of their natural nutritious values from minerals, vitamins and anti-oxidants. In the end, the toxic chemicals are not put out into our natural environment. Organic farming allows people to sustain harmony with the world we live in. Keeping our environment as it is is essential for its survival. But contrasting such benefits of an organic production are several negative sides to the whole “story”. Organic products are generally inefficiently produced and at a much slower rate than genetically modified ones.  Such inefficiency leads to increased costs of the organic crops and makes them more unattractive to the local customers. Such foods also have a shorter self-life. Genetically modified crops can last much longer after the harvest than organic foods.

    Leaps in Technology seem attractive

    Genetically modified foods however also pose as an attractive alternative. Farmers are able to grow crops that are resistant to pretty much everything. The local pests and rodents no longer pose any harm. Weeds need not be picked as they are tolerated by the crop. Different forms of bacteria or fungus can do nothing. Extreme environmental changes can be accepted by the crop without majorly affecting its quality. Whether it’s a drought or cold winter, the plant can continue growing. It is important however to keep in mind that genetically modified products do have a negative impact on the environment. Altering the natural existence of organisms (changing the DNA composition) can never have a positive result on the  surrounding ecosystem. The chemicals and pesticides kill and pollute the local plants and may also negatively affect the human digestive system.  It inevitably causes us to question what we are truly eating. Genetic engineering can truly alter a particular crop into something different.

    So…

    Whether organic or genetically modified, both routs have their benefits and disadvantages. However I believe that the question we need to ask ourselves is what we are trying to achieve. I reason that we are trying to receive a product that is of the best quality possible. The cost in most cases is irrelevant. We are entering a new era that promotes a sustainable lifestyle. Organic products are therefore a much better solution for all. They are a healthier choice for the us and our planet.

    Sources of Information

    http://en.wikipedia.org/wiki/Genetically_modified_food

    http://www.thcarson.co.uk/whyorganic.htm

    http://www.csa.com/discoveryguides/gmfood/overview.php

    http://carthageagriculture.pbworks.com/w/page/15315791/Organic%20Farming%20Days%2024

    http://foodandorganic.com/disadvantages-of-organic-food.html

    http://wanttoknowit.com/disadvantages-of-genetically-modified-food/

  • The Development of Aspartame in the Food Industry

    Aspartame has been the main ingredient of commonly applied sweeteners for more than thirty years. However, it is one of the most dangerous chemical compounds added to nourishment. Aspartame was discovered by accident in 1965 during research that contributed to medical findings for ulcers. In 1981, it was initially added to dried food as it was a “dietetic” alternative to ordinary sugars and it was cheaper than sweeteners that were typically used. It could be manufactured at factories in any quantity.

    Soon enough, by 1983, carbonated drinks were being sugared with aspartame although on December 5th, 1974, the American Food and Drug Agency overrode its permission  for use of the substance. However, after producers presented research proving that aspartame was totally safe, the food industry began utilizing the

    Aspartame Chemical Structure

    ingredient once again. Until this day, aspartame has been the subject of many controversies since its approval by the US Food Agency.
    Aspartame consists of three compounds: aspartic acid, phenylalanine and methanol. The most harmful is methanol because it decomposes to form acid and formaldehyde, which is a highly toxic neurotoxin. An excess of aspartic acid causes the death of some neurons in the brain because it causes the constant inflow of calcium into the cells.
    Sources of aspartame in food are:  sugarless chewing gum, instant cocoa,  yogurts, jellies, fruit and milk drinks, dietetic drinks, instant coffee and tea, purgatives, and frozen desserts.

    Aspartame accounts for over 75 percent of the adverse reactions to food additives reported to the FDA. A few of the 90 different documented symptoms listed in the report as being caused by aspartame include: Headaches/migraines, dizziness, seizures, nausea, numbness, muscle spasms, and weight gain.

    Aspartame is marketed under the names Equal® and Nutrasweet®. Some children’s sugar-free snacks and beverages may contain aspartame. It is now estimated that over 6,000 food and drink products worldwide contain this popular artificial sweetener. Aspartame’s components separate when heated over time, resulting in a loss of sweetness. If a food containing aspartame was inadvertently heated, it would still be safe, but would simply not provide the desired sweetness

    http://aspartame.mercola.com/

    http://www.healthynutritionguide.info/interesting.htm#aspartam

  • The Effects of Pesticide on Humans

     

    What we don’t know about Pesticides

     

      

    What is a pesticide? 

    Pesticides are substances or mixture of substances intended for preventing, destroying, repelling or mitigating any pest. (epa.gov) 

    A pesticide may be a chemical substance, biological agent (such as a virus or bacterium), antimicrobial, disinfectant or device used against any pest. Although it is well noted that pesticides certainly have their benifits, they do come with strong drawbacks and problems, such as toxicity and chemical harm that can be examined in humans and animals. 

    Why are they dangerous? 

    These are Pesticide Farmworkers

    There are two types of dangers to be considered when discussing the risks of pesticides on humans, first one is direct exposure to pesticides, and the second one would be indirect exposure. In either case it is notable that pesticides are a major contributor to anything in the range of simple irritation of the skin and eyes to more severe effects such as affecting the nervous system, mimicking hormones causing reproductive problems, and also causing cancer. (http://www.epa.gov/opp00001/health/human.htm). Further research determined a correlation between Hodgkin lymphoma and leukemia, 2 major worldwide diseases, with excessive exposure to pesticides. 

    What is the difference between direct and indirect exposure? 

    Direct exposure when it comes to pesticides is simple, it occurs to the people who work on the farms and are applying the pesticides to the plantations. They’re effects are typically more severe and quicker in developing, and it is noted by the World Health Organization and the UN that 18,000 people die each year of pesticide posioning in developing countries (does not include highly poverty stricken regions or developed countries) , with a further 3 million agrarian workers suffering from mild poisoning. Indirect exposure can happen in two different ways. The first one occurs when the food is contaminated by poor pesticides and results in the food being altered in either taste or biological make up. The harm obviously comes from the biological make up as such alterations in the food can result in neurological, skeletal or other organ problems in humans.  On the defence of pesticides, most pesticides are designed in a way to not in anyway effect the taste or other properties of the plant. (Benefits of Pesticides: A story worth telling, Purdue.edu). The other way that pesticides impact humans indirectly is through the environment. The problem with pesticides is they can sometimes be caught in the wind contaminating the air and also transported to nearby water sources. The contamination of the water and air can lead to distrarous effects on human health, especially in undeveloped regions whose water is already contaminated. People who live nearby farms are likely to suffer air contamination because the wind transports it in the air and is then breathed by the people.  Another problem is contamination of the soil, which overtime damage or destroy the farming potential of the plot. In total the US spent 9.6 Billion dollars on human health and environmental cost from pesticides. (Pimentel, David. “Environmental and Economic Costs of the Application of Pesticides Primarily in the United States.”) 

    What are alternatives? 

    Alternatives to pesticides are available and include methods of cultivation, use of biological pest controls (such as pheromones and microbial pesticides), genetic engineering, and methods of interfering with insect breeding. Application of composted yard waste has also been used as a way of controlling pests. These methods are becoming increasingly popular and often are safer than traditional chemical pesticides. In addition, EPA is registering reduced-risk conventional pesticides in increasing numbers. Another important aspect of the alternatives is that studies have shown that they are equally, if not better, than traditional pesticides. 

    Personal Recommendation 

    I say that it is probably best to use the alternatives as the start up costs may be greater but in the end will save money greatly on health costs and also cause a better image for the farm or company. 

     

  • Increase in Organic Food Sales

    People are starting to buy more natural and organic foods rather than normal foods that are sold in the markets. The reasons are simple, normal foods contain hormones and preservatives and other chemicals, an example is chicken, which is injected with hormones so that it will develop faster and grow fatter, then the chickens can be sold faster and when they are sold they look fatter and bigger and more “delicious”, but the big amount of hormones that the chicken has in it can have serious consequences to little kids that eat it. One of the consequences is early puberty in girls which accounts for a higher chance in breast cancer. But in many occasions no one has been able to conclude whether meat with high levels of hormones cause young puberty, breast cancer, or a higher breast development on kids. That is why people have started to trust more organic products rather than normal dairy products. People believe that organic foods are healthier, safer, tastier, and more environmental friendly than normal products.

    Some people might not know but there is a difference between organic and natural foods. Food can only be labeled as “natural” if it follows certain requirements; those are:

    “(1) The product does not contain any artificial flavor or flavoring, coloring ingredient, or chemical preservative (as defined in 21 CFR 101.22), or any other artificial or synthetic ingredient; and

    (2) The product and its ingredients are not more than minimally processed. Minimal processing may include:

    (a) Those traditional processes used to make food edible or to preserve it or to make it safe for human consumption, e.g., smoking, roasting, freezing, drying, and fermenting, or

    (b) Those physical processes which do not fundamentally alter the raw product and/or which only separate a whole, intact food into component parts, e.g., grinding meat, separating eggs into albumen and yolk, and pressing fruits to produce juices.”1

    Organic food refers to food produced by a farmer that uses environmental friendly farming techniques, such as the “conservation of soil and water, the use of renewable resources and use of natural fertilizers and conventional pesticides. The food will come from animals that are given no antibiotics or growth hormones.”1

    In other words natural and organic foods are “fresh” and less or not altered at all compared to the normal products that undergo many chemical processes before going into the market. That is why every year more and more people are buying organic and natural foods.

    Sources:

    1) http://www.wikinvest.com/concept/Natural_%26_Organic_Foods_Consumption\

    2) http://envirocancer.cornell.edu/factsheet/diet/fs37.hormones.cfm

  • Aeration of Whipped Cream

    Authentic whipped cream is a classic and popular colloid used in various drinks and deserts worldwide. It is a prime example of a processing technique known as aeration. Real whipped cream, as opposed to bottled & pressurized whipped cream, actually involves whipping, or placing air in between molecules of cream by folding or mixing.

    Authentic whipped cream starts out with heavy whipping cream (at least 30%) and possibly a sweetener such as sugar and a flavoring agent such as vanilla. All ingredients and the materials used to mix and contain the cream are chilled, but not frozen. Then the cream is whisked and sugar and flavoring are added in slowly. While whisking, air bubbles can be seen forming on the top of the cream, this same occurrence is happening in the cream, but is not directly seen. Instead of the bubbles going to the surface and leaving the cream, they remain dissolved into the cream forming a colloid. As more and more air molecules are put into the cream, the volume of the cream increases dramatically. However, with time the trapped air will leave the whipped cream and become a liquid again. The process of air leaving is accelerated with an increase of temperature.

    Cream that has been whipped gains new organoleptic properties that act to give whipped cream its pleasant fluffy and light texture. Interestingly, cream by itself has a thick and heavy taste that generally is not found appealing by itself. The added benefit of using homemade whipped cream is that it can be flavored and mixed to the consistency and taste of the maker. While using bottled whipped creams generally involves a neutral gas and other chemicals, as well as hydrogenated oils and fats, homemade whipped cream involves using pure ingredients.

    Popularly enjoyed whipped cream

    Bottle Whipped Cream                                                                         Authentic Whipped Cream

    How to make whipped cream video:  http://www.youtube.com/watch?v=f2fFcjwvTWs

  • Food Industry

    The food industry is a complex, global collective of diverse businesses that together supply much of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.

    Processed food sales worldwide are approximately US$3.2 trillion. In the U.S., consumers spend approximately US$1 trillion annually on food, or nearly 10 percent of the Gross Domestic Product. Over 16.5 million people are employed in the food industry.

    In the United Kingdom, the food industry is extensive. It employs over half a million people and has a turnover of £70bn. It is the largest manufacturing sector in the UK and represents around 15% of the total manufacturing sector in the UK. Around 13% of the people working in manufacturing in the UK work in the food and drink industry.

    A vast global transportation network is required by the food industry in order to connect its numerous parts. These include suppliers, manufacturers, warehousing, retailers and the end consumers. There are also companies that add vitamins, minerals, and other necessary requirements during processing to make up for those lost during preparation. Wholesale markets for fresh food products have tended to decline in importance in OECD countries as well as in Latin America and some Asian countries as a result of the growth of supermarkets, which procure directly from farmers or through preferred suppliers, rather than going through markets.

    The constant and uninterrupted flow of food products from distribution centers to store locations is a important link in food industry operations. Distribution centers run more efficiently, output can be increased, costs can be lowered, and manpower better utilized if the proper steps are taken when setting up a material handling system in a warehouse.

    With populations around the world concentrating in urban areas, food buying is increasingly removed from all aspects of food production. This is a relatively recent development, having taken place mainly over the last 50 years. The supermarket is the defining retail element of the food industry, where tens of thousands of products are gathered in one location, in continuous, year-round supply. Restaurants, Cafes, Bakeries and Mobile trucks are also ways consumers can purchase food.

    Food preparation is another area where change in recent decades has been evident. Today, two food industry sectors are in apparent competition to top the food industry. The grocery industry sells fresh and largely raw products for consumers to use as ingredients in home cooking. The food service industry by contrast offers prepared food, either as finished products, or as partially prepared components for final . “assembly”.

    Sophisticated technologies define modern food production. They include many areas. Agricultural machinery, originally led by the tractor, has practically eliminated human labor in many areas of production. Biotechnology is driving much change, in areas as diverse as agrochemicals, plant breeding and food processing. Many other areas of technology are also involved, to the point where it is hard to find an area that does not have a direct impact on the food industry. Computer technology is also a central force, with computer networks and specialized software providing the support infrastructure to allow global movement of the myriad components involved.

    www.ibef.org/industry/foodindustry.aspx

    www.indianfoodindustry.net/

    www.food.gov.uk/foodindustry/

  • Quality vs Quantity

    In designing a product for large scale manufacturing, a designer must make certain choices that affect the rate of production. Different production techniques take varying amounts of time to complete, however, at the same time the results produced may also vary. The decisions made have to reflect constraints affecting the situation including the amount of available materials, time of demand, production time, and quality of the end product. In a famous example from World War Two, the German army produced high quality tanks that could go longer and were armored better than any other tank on the battle field. However, these high quality tanks were produced slowly relative to Russian tank production. Factories in Russia produced lower quality tanks that were known to regularly breakdown or hurt occupants in large numbers. Although German tanks were superior, they were greatly outnumbered by Russian tanks and resulted in a German defeat on the eastern frontier.

    Similarly, the market for pens can be examined in disposable pens versus refillable ink pens. Demand on the market exists for pens that are to be used in everyday settings. A large number of people require some sort of reliable writing implement to be used for some reason or another, thus creating a demand for writing implements. A pen designer then has to make a choice; make lower quality pens on a large scale quickly to supply the demand or make higher quality pens slowly. The situation that reflects the target market must be taken into account when making a design and making possible alteration for manufacturing. The higher quality pens may yield a greater profit per pen but the lower stock results in fewer pens to sell, while a vast amount of lower quality pens can be sold for a greater net profit.

    Yet, not all situations favor vast numbers of low quality products. Such an example is with super computers. Some programs, software, or calculations require processing power greater than the regular desktop can provide. In this case a high quality, but few in number, super computer is required to run the calculation.

  • High Quality German Tank (Tiger II)
    • T-34 (Russian Low Quality Tank)
    Cheap, Disposable Pens (Large Stock)

    Sources:

    <http://www.britannica.com/EBchecked/topic/1057539/panzer>

    http://www.okokchina.com/Files/upp

    ic19/Disposable%20Ball%20Pen%20A110001B%20%2812%20colors_%20fluorescent%29295.jpg

    http://www.fas.org/man/dod-101/sys/land/row/t-34-DNST8601537_JPG.jpg

    http://www.ruthtrumpold.id.au/designtech/pmwiki.php

    http://answers.yahoo.com/question/index?qid=20110426155002AA8m3gj

  • Cellular Phone Impact On Humans

    Cellular phones or mobile phones are used today for long periods of time, often with people unaware of the degree and impact mobile phone radiation has. Reports from various sources achieve different conclusions about damage to human health; some stating that no conclusive evidence is available while others establish a direct correlation between brain tumors and health conditions to extended exposure to mobile phone radiation. However, these are the facts about cellular phone radiation.

    Cellular phones use radiowaves, wavelengths on the longer end of the electromagnetic spectrum, in the band of about 800 to 900 MHz (megahertz, [frequency]). Unfortunately, the human body is known to absorb the output radiation produced by cell phones in a measurement known as the  Specific Absorption Rate (SAR). The SAR measures the amount of energy absorbed by the body from handset radiation. The energy absorbed by the body decreases  with increases in distance as radiation is dissipated into the environment. The United States government regulates the maximum legal SAR for a handset to be 1.6 watts per kilogram. In the European Union, the maximum SAR is 2.0 watts per kilogram. The Unites States government measurement of SAR involves only testing the absorption of energy from talking on the phone and does not compensate the SAR for other radios waves from such sources as wifi, bluetooth, etc. These add to increased energy output in from the radiowaves. In addition, smart phones in particular produce increased amounts of radiation due to their internal components.

    Data exists that directly proves that exposure to radiation causes harm to cells, especially over long periods of time, in greater doses. Mutations, cancer, and even brain tumors have been a result of exposure to radiation with a more adverse or a quicker effect occurring at greater amounts of exposure.

    It is important to remember that modern day phones generally produce less radiation than those of the late 1980s and that steps are being taken to attempt to lessen hazards associated with cellular communication.

    Sources:

    http://reviews.cnet.com/cell-phone-radiation-levels/

    <http://www.britannica.com/EBchecked/topic/101609/cell-phone>

    http://electronics.howstuffworks.com/cell-phone1.htm

    http://transition.fcc.gov/cgb/sar/

    http://en.kllproject.lv/wp-content/uploads/2009/02/cell-phone-radiation-spectru.gif