Food Production

People all over the world have discovered the food value of wild animals and plants, tame and popularize them over the course of 10,000 years since agricultural development began. The most important crops are cereals such as wheat, rice, barley, corn and rye, meat such as sugar cane, sugar beet, sheep, cow, goat, pig, pig, poultry such as chicken, duck, turkey, milk, cheese. And animal products such as eggs, and nuts and oil. Fruits, vegetables and olives are also people's staple food.

All of this means that agricultural supply and food production will face major challenges over the next few years. They have to shift from today's volume-oriented food production to an internationally competitive quality-oriented food market in order to ensure national supply of nations. Food is not safe at the moment, but the recognition of human health risk is higher than ever. Even after decades of forced food inspection and increasingly stringent food sanitation principles there are still people dying of foodborne diseases. In the United States alone, the annual death toll is about 9,000 people. Given concerns about these deaths of media, the general trend is that consumer confidence in food safety is decreasing.

One of the hottest topics in the food market is the problem of maintaining a healthy lifestyle today. There was the problem of providing extra vitamin rich foods and high levels of intact protein and low fat content food to consumers prior to food manufacturers including meat products. In this regard, the relevance of the use of soy protein has no longer increased worldwide, soy protein has no biological value for meat, is readily available to living organisms, and is composed of irreplaceable amino acids It is a source. Soy protein is valuable to meat producers, whose function and technical performance are closer to those of meat ingredients.

Between 1974 and 2003, let's take a look at the US food waste problem, where food waste in the US has increased by 50%. This is the same as increasing food production, especially meat production, increasing obesity rate. Takeaway? We produce too much food, we produce low quality food, and we overestimate cheap food. Compared with Algeria, Pakistan and Kenya, Americans are consuming the least amount of food in any country of the world - only 4% of household income - and that percentage has increased to over 40. "The cost of raw materials is an economic signal of manufacturing cost," Horsey explains. "These signals are obscured by the supermarket and the farmers are forced to lower the production price ... to understand the myth that food is cheaper, cheaper, cheaper." There is no. In the case of the United States, being cheap is the same as health damage