Food Production

Although many human cultures sought food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role.

Most traditions have a recognisable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.

Almost all foods are of plant or animal origin, although there are some exceptions. Foods not coming from animal or plant sources include various edible fungi, such as mushrooms. Additionally, salt is often eaten as a flavouring or preservative. Salt as with water, is an important part of human diet.

Seeds of plants are a good source of food for animals, including humans because they contain nutrients necessary for the plant's initial growth. In fact, the majority of food consumed by human beings are seed-based foods. Edible seeds include cereals, legumes and nuts. Oilseeds are often pressed to produce oils such as sunflower, rapeseed and sesame.

Fruits are the ripened ovaries of plants, including the seeds within. Many plants have evolved fruits that are attractive as a food source to animals, Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits such as tomatoes, pumpkins and eggplants are eaten as vegetables.

Vegetables are a second type of plant matter that is commonly eaten as food. These include root vegetables, leaf vegetables and stem vegetables. Many herbs and spices are highly flavoured vegetables.

Animals can be used as food either directly or indirectly by the products they produce. Meat is an example of a direct product taken from an animal which comes from either muscle systems or from organs. Food products produced by animals include milk produced by mammals, which is drunk or processed into dairy products such as cheese or butter. In addition birds and other animals lay eggs which are often eaten, and bees produce honey which is used as a sweetener in many countries.

Food is traditionally obtained through farming and fishing, with hunting, foraging and other methods of subsistence locally important. More recently, there has been a growing trend towards more sustainable agricultural practices. This approach, which is partly fuelled by consumer demand, encourages biodiversity, local self-reliance and organic farming methods.

The term "cooking" encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour or digestibility of food. Cooking technique generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cooking. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.

Cooking requires applying heat to a food which usually, though not always, chemically changes it, thus changing its flavour, texture, appearance, and nutritional properties.

Farming Systems

There are many types of ‘farming systems’ for all aspects of modern agriculture. Poultry can be managed intensively – in houses with many thousands of birds sharing space or extensively where the birds are allowed outside and have the freedom to roam. Pigs can be kept inside in a controlled environment or kept outside in portable houses. Sheep kept on the fells of Cumbria are classed as upland sheep whilst those found on the Downlands of Wiltshire are classed as lowland sheep. Beef cattle raised and finished on grazed grass are extensive, grass fed beef whilst those housed and fed compound feed are intensive.

There are many variations within the theme but the two main system types are organic and non organic.

Organic farming is the system of producing crops and animals without using any artificial inputs. Farmers are not allowed to use man made fertilisers, chemical sprays or additives and rely instead on crop rotations, green manuring, composting and biological pest control. Antibiotic use with organic livestock is permitted if an animal is seen to be suffering but more often than not the use of homeopathic remedies makes and sick animals better. The organic movement in the UK has grown enormously over the last fifteen years.

Non organic farming systems allows the use of manufactured fertilisers, chemical sprays, additives and livestock antibiotics. However, there are strict controls in place that ensures the farmer doesn’t use amounts that would damage the environment or livestock. The important thing is that all use of manufactured inputs is done in a way that is sustainable.

Supporters of the different farming systems are equally convinced what they are doing is the best. There is a place for both in the world of food production. What farmers have to do is ensure that whatever resources they use to produce the food on their farm are used to the best effect without impacting on the environment whether locally, regionally or globally.