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The Future of Food and Farming

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The Future of Food and Farming COMPILED BY HOWIE BAUM THE FUTURE OF SAFE FOOD IS IMPORTANT !! SIGNIFICANT FACTS AND STATISTICS ▪ It took the world population millions of years to reach the first billion of us ▪ 123 years to get to the second billion ▪ 33 years to the third billion ▪ 14 years to the fourth billion ▪ 13 years to the fifth billion ▪ The human population today stands at an estimated 7.9 billion, of whom an estimated 820 million (11% of the world population) are undernourished. NOW Each degree-Celsius increase in global mean temperature would, on average, reduce global yields of wheat by 6.0%, rice by 3.2%, maize by 7.4%, and soybean by 3.1% https://www.youtube.com/watch?v=mnoCy0j7DNs 3.5 minutes Estimates of the water needed to produce a variety of foods (1 liter = a little more than a quart) Water Food 15 liters Four liters of milk 1,514 liters To raise one chicken 22.7 liters 1 serving - fried potatoes 52.2 liters One orange 379 liters One watermelon 568 liters One loaf of bread 11.4 liters One tomato 133 liters One serving of rice 454 liters One egg Generally, between 2,000 to 5,000 liters of water are required to grow the food that an average person consumes per day. 1 liter = a little more than a quart 1 kilogram = 2.2 pounds https://www.youtube. com/watch?v=CmgP MIZoB8I 7 min LIST OF SUBJECTS TO BE COVERED ▪ 3D PRINTING OF FOODS ▪ HIGH-PRESSURE FOOD PROCESSING ▪ INSECT PROTEIN COULD REPLACE BEEF, CHICKEN, PORK, AND LAMB ▪ LAB-GROWN MEAT COULD MAKE ANIMAL FARMS OBSOLETE ▪ VERTICAL FARMING COULD BE THE FUTURE OF AGRICULTURE ▪ PLANT-BASED PROTEINS COULD BE THE FUTURE OF PROTEIN SUPPLY ▪ USE OF NEW TECHNOLOGIES FOR FARMING 3D FOOD PRINTING COULD CHANGE FOOD FOREVER ▪ 3D food printing is the process of manufacturing food products using a variety of additive manufacturing techniques. ▪ Most commonly, food grade syringes hold the printing material, which is then deposited through a food grade nozzle, layer by layer. ▪ The most advanced 3D food printers have pre- loaded recipes on board and also allow the user to remotely design their food on their computers, phones or some IoT device. ▪ The food can be customized in shape, color, texture, flavor or nutrition, which makes it very useful in various fields such as space exploration and healthcare. Open Meals has announced a Japanese restaurant concept to create these beautiful 3D- printed sushi. Called Sushi Singularity, the restaurant was due to open in Tokyo in 2020. Making 3D printed foods will: ▪ Offer endless possibilities for the shape, texture, composition, and ultimately, taste of food products in the future. ▪ Customize the final dish to your specific demands and tastes - just like cooking for yourself but without all the work. ▪ Will greatly reduce the waste KFC 3D PRINTED produced from 'conventional' CHICKEN cooking NUGGETS ▪ Used to promote healthy TEST MARKETED high-tech food and IN RUSSIA LAST completely redefine how we YEAR. produce 'recipes'. HIGH PRESSURE FOOD PROCESSING (HPP) It is a cold pasteurization process that introduces foods sealed in packaging, into a super high-pressure environment (88,000 pounds per square inch) that is transmitted by water. This technique effectively inactivates micro-organisms to guarantee food safety. This combination of a high pressure and low-temperature environment, safely maintains the taste, food, appearance, texture and nutritional value of the food. No irradiation or chemical preservatives are used in the process. INSECT PROTEIN COULD REPLACE BEEF, CHICKEN, PORK, AND LAMB Two Billion People Eat Insects as a part of their normal foods ! ▪ Insects contain about 60% protein ▪ Packed with vitamin B12 ▪ Has more calcium than milk ▪ Has more iron than spinach ▪ Can supply you with all the essential amino acids your body needs. ▪ It requires much less water and requires much less physical space. ▪ It can easily be ground up and used to replace other protein in your favorite recipes. A meat-free diet can lower the risk of heart disease, some cancers, and type 2 diabetes as well as helping with weight loss. BEEF AS AN EXAMPLE OF WATER IN THE FOOD WE EAT ▪ It takes 3 years to produce about 440 pounds of boneless beef. REQUIREMENTS FOR 1 HAMBURGER PATTY ▪ During the 3 years, the cow consumes nearly 2,860 pounds of grains such as wheat, oats, barley, corn, dry peas, and other small grains. ▪ The cow also consumes 15,840 pounds of roughages such as pasture (grasses), dry hay, silage, and other types. ▪ The production of all the grains and roughages requires 3,060,000 liters (808,452 gallons) of water. LAB-GROWN MEAT COULD MAKE ANIMAL FARMS OBSOLETE Cultured or Cultivated meat is produced by in-vitro cell culture of animal cells, instead of from slaughtered animals. It is a form of cellular agriculture. It has many advantages - moral, health, environmental, cultural, and economic considerations compared to conventional meat. There are currently 37 companies making cultivated meat products or doing research to develop them. “Greenhouse gas” emissions, such as methane, could be reduced by 96% if it were adopted large scale. Products like chicken nuggets, sausage, and even foie gras are created by this technique. 3D PRINTED, PLANT-BASED STEAK Vegan alternatives to meat are popular but recreating the texture of steak is challenging The fake steak’s ingredients include pea, seaweed and beetroot juice, which are extruded into fine fibers to recreate muscle tissue. Its producer, the Spanish company Novameat, says the steak will be available in some restaurants in Spain and Italy this year before scaling up in 2021 https://www.youtube.com/watch?v=MFgWgDHMQEQ 1.2 MIN OTHER KINDS OF NEW FOODS A burger made with a scrambled- egg imitation made from Mung beans by the plant-based food startup JUST. ROBOTIC VERTICAL FARMING It is the practice of growing crops in vertically stacked layers. It is controlled-environment agriculture, which aims to optimize plant growth, and uses soilless farming techniques such as hydroponics, aquaponics, and aeroponics and conveyors to move the plant containers. As of 2020, there is the equivalent of about 74 acres of operational vertical farmland in the world. Current applications of vertical farming coupled with other state-of-the-art technologies, such as specialized LED lights, have resulted in over 10 times the crop yield than would receive https://www.youtube.com/watch?v=SR5kefWuYuY 3.7 min through traditional farming methods. TOP 15 SOURCES OF PLANT- BASED PROTEIN 1. Tofu, tempeh, and edamame 2. Red or Green Lentils 3. Chickpeas 4. Peanuts 5. Almonds 6. Spirulina – blue or green algae 7. Quinoa This grain from the Andes contains all the essential amino acids the human body needs for protein and has no gluten. 8. Mycoprotein – fungus- based protein 9. Chia seeds 10. Hemp seeds 11. Beans with rice Separately, rice and beans are incomplete protein sources. Eaten together, this classic meal can provide 7 grams of protein per cup. 12. Potatoes 13. Protein-rich vegetables Many dark-colored, leafy greens and vegetables contain protein. 14. Seitan Seitan is a complete protein made from mixing wheat gluten with various spices. 15. Ezekiel bread It is made from barley, wheat, lentils, millet, and spelt. FOODS OF TOMORROW About 2,500 plant species have been domesticated for food. But today, almost half our food calories come from just three grains: wheat, maize, and rice. Here are a few other promising examples: Algae: Seaweed and other algae, already popular in Japan, are highly nutritious and can be grown in both fresh water and salt water. Insects: Over 2,000 species of insects are already eaten worldwide, including mopane worms in South Africa. Insects are high in protein and require much less land, water, and food than animals raised INSECT POWDER for meat. PROTEIN Emmer wheat: While millions are spent on high-tech hybrids, neglected crops like the grain emmer wheat requires less fertilizer and fewer pesticides than currently used breeds, are already being grown in places like Turkey. Minor millets: These cereals have been grown in Asia for 6,500 years. Many farmers in India and Nepal are now switching from growing crops like maize and rice back to traditional varieties bred to grow on local mountainsides. Peach palm: The peach palm grows well in Central and South America and produces a large, nutritious fruit. Giant swamp taro: The giant swamp taro which grows well in the salty, sandy soil of many Pacific islands, is rich in vitamins and minerals. Yellow varieties are high in beta carotene, which can help prevent blindness. Sea buckthorn: It uses nitrogen from the air as fertilizer, thanks to specialized bacteria in its roots. The berries are hard to pick, but new machines should help with the harvest. SOLAR FOODS PREPARES TO COMMERCIALIZE NOVEL PROTEIN SOLEIN IN 4TH QUARTER OF 2022 It is a climate-friendly, novel protein developed in Finland and they describes it as ‘made from air’ It is 100 times more climate friendly than any animal or plant-based alternative and 10 times more efficient than soy production They make it from Carbon Dioxide gas (CO₂), air and electricity and it uses a fermentation process but instead of yeast, they use a ‘completely natural’ proprietary organism and instead of sugars, this bacteria eats CO₂ and hydrogen for its source of carbon and energy. For the nitrogen, it is produced from nitrogen in the air by combining it with hydrogen. They feed the bacteria with the CO₂ and hydrogen bubbles and it grows and multiplies.” In its dry powdered format, Solein’s nutritional profile could be compared to that of soy, algae, or some animal-based proteins.
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