Solving the Controversy Between Functional and Natural Food: Is Agri-food Production Becoming Modular?

The results of the technological assessment of new apple, cherry, black currant, red currant and gooseberry cultivars of VNIISPK breeding for the suitability for the natural food production are given. As a result, the cultivars that are promising for cultivation in raw plantings have been selected. For the production of raw materials in the juice industry, apple cultivars with a high juice yield and content of soluble solids higher than 10.0% were selected: ‘Bolotovskoye’ (Vf), ‘Candil Orlovsky’ (Vf), ‘Osipovskoye’ (3x), ‘Rozhdestvenskoye’ ((Vf + 3x), ‘Zaryanka’ (Vm), ‘Priokskoye’ ((Vf + Co), etc. Based on the long-term study of cultivars for their suitability for compote, jam and jelly, the cultivars that are most suitable for these types of processing are identified. It has been found that taking into account the daily needs of vitamins C and P as the most important antioxidants, all processed products from black currant can serve as their sources, all processed products from cherries, as well as apple juice and gooseberry marmalade can serve as a source of P-active compounds. All columnar apple cultivars as well as ‘Bolotovskoye’, ‘Rozhdestvenskoye’, ‘Veteran’, ‘Imrus’, etc. show high suitability for the production of apple chips. Cherry cultivars ‘Rovesnitsa’, ‘Putinka’, ‘Podarok Uchitelyam’ and ‘Novella’ are suitable for dried fruit. Based on the long-term studies of the technological qualities of the VNIISPK gene pool, a new generation assortment has been formed that has an optimal combination of chemical and technological indicators of fruits that meet modern technological requirements and are suitable for cultivation in the raw plantations of Central Russia.

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Ethics of Food Production and Consumption

10.1093/oxfordhb/9780195397772.013.022 ◽

2014 ◽

Cited By ~ 1

Author(s):

Michiel Korthals

Keyword(s):

Food Choice ◽

Food Production ◽

Academic Discipline ◽

Food Product ◽

Food Ethics ◽

Natural Food ◽

Ethical Problems ◽

Eating Meat ◽

Production And Consumption ◽

The Relationship

Food production and consumption involves ethics, as reflected in prohibitions, refutations, exhortations, recommendations, and even less explicit ethical notions such as whether a certain food product is natural. Food ethics has emerged as an important academic discipline and a branch of philosophy whose underlying goal is to define and elucidate food ethical problems. This article explores the ethics of food production and food consumption. It first presents a historical overview of food and the evolving gap between food production and consumption before discussing a number of quite pressing social concerns associated with the present-day food production system. It then considers concepts and approaches, including agrarianism and pluralism, in the context of two urgent food ethical problems: malnutrition and producing and eating meat. The article also examines food choice, the relationship between food ethics and politics, and the task of food ethics before concluding with a discussion of the future of food and food ethics.

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Rediscovering the Contributions of Forests and Trees to Transition Global Food Systems

Forests ◽

10.3390/f11101098 ◽

2020 ◽

Vol 11 (10) ◽

pp. 1098 ◽

Cited By ~ 1

Author(s):

James L. Chamberlain ◽

Dietrich Darr ◽

Kathrin Meinhold

Keyword(s):

Agricultural Production ◽

Food Production ◽

Food Systems ◽

Natural World ◽

Main Element ◽

Soil Protection ◽

Natural Food ◽

Climate Regulation ◽

Nutritional Needs ◽

Food Security And Nutrition

The importance of forests to safeguard agricultural production through regulating ecosystem services such as clean water, soil protection, and climate regulation is well documented, yet the contributions of forests and trees to provide food for the nutritional needs of the increasing human population has not been fully realized. Plants, fungi, and animals harvested from forests have long provided multiple benefits—for nutrition, health, income, and cultural purposes. Across the globe, the main element of “forest management” has been industrial wood production. Sourcing food from forests has been not even an afterthought but a subordinate activity that just happens and is largely invisible in official statistics. For many people, forests ensure a secure supply of essential foods and vital nutrients. For others, foraging forests for food offers cultural, recreational, and diversified culinary benefits. Increasingly, these products are perceived by consumers as being more “natural” and healthier than food from agricultural production. Forest-and wild-sourced products increasingly are being used as key ingredients in multiple billion dollar industries due to rising demand for “natural” food production. Consumer trends demonstrate growing interests in forest food gathering that involves biological processes and new forms of culturally embedded interactions with the natural world. Further, intensifying calls to “re-orient” agricultural production provides opportunities to expand the roles of forests in food production; to reset food systems by integrating forests and trees. We use examples of various plants, such as baobab, to explore ways forests and trees provide for food security and nutrition and illustrate elements of a framework to encourage integration of forests and trees. Forests and trees provide innovative opportunities and technological and logistical challenges to expand food systems and transition to a bioeconomy. This shift is essential to meet the expanding demand for secure and nutritious food, while conserving forest biodiversity.

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Anti-Intellectualism and Natural Food: The Shared Language of Industry and Activists in America since 1830

Gastronomica The Journal of Food and Culture ◽

10.1525/gfc.2018.18.1.44 ◽

2018 ◽

Vol 18 (1) ◽

pp. 44-54 ◽

Cited By ~ 1

Author(s):

Michael S. Kideckel

Keyword(s):

Indigenous People ◽

Food Production ◽

Food Choices ◽

Natural Food ◽

Intellectual Style ◽

Food Company ◽

Shared Language ◽

Production And Distribution ◽

American Tradition ◽

Forms Of Knowledge

This article uses the concept of “anti-intellectualism” to explain surprising overlaps in rhetoric between American food activists and the manufacturers they criticize. It shows anti-intellectual elements in the language of, in turn: Sylvester Graham, an influential lecturer during the 1830s; the Natural Food Company, maker of Shredded Wheat and an advocate for “natural food” in the early 1900s; and Michael Pollan, a leading figure in contemporary American food politics. These activists and manufacturers have spoken in an anti-intellectual style about nature and food, arguing that certain forms of knowledge and evidence are more natural than others. Each has favored similar ways of understanding nature, rejecting professionalized expertise for tradition, intuition, and the wisdom of more “natural” peoples. While disagreeing on the proper structure of food production and distribution, activists and manufacturers have both sought authority to tell people how to live by evoking similar visions of the American past. This shared ideal romanticizes a time in which women did more work at home, immigrants and indigenous people were even more marginalized, and custom and tradition more fully guided people’s food choices. With different politics and intentions, manufacturers and activists belong to the same lineage of food discourse and have both furthered an American tradition of anti-intellectualism.

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Nutrition, animal production and the environment

Water Science & Technology ◽

10.2166/wst.1995.0360 ◽

1995 ◽

Vol 31 (10) ◽

pp. 1-19 ◽

Cited By ~ 4

Author(s):

A. Rérat ◽

S. J. Kaushik

Keyword(s):

Food Production ◽

Underground Water ◽

Animal Production ◽

Point Of View ◽

Natural Food ◽

Or Education ◽

Global Environmental ◽

Breeding Grounds ◽

Increasing Demand ◽

Over Exploitation

With increasing demographic growth, there will be an ever increasing demand for greater food production over the turn of this century. Seen from today's productivist point of view, this is not too difficult a challenge to meet. Besides socio-economic and geopolitical considerations, it is now of the utmost importance to consider any such increase in food production from a global environmental perspective. Man-made changes to the environment are numerous, some perhaps irredeemable. The essential human activities of agriculture, animal production and fisheries also affect the environment and some quantitative data are available on such impacts. Each progress in increasing agricultural resources (reclaiming new land areas for agriculture, increase in land productivity, intensification of animal production etc.,) is not without disadvantages (deforestation, pollution of underground water through different contaminants). Intensification of land animal production, facilitated also by progress in biotechnological methods leads to increased contamination of the natural food chain and to the concentration of effluents. Aquatic production, currently undergoing tremendous progress, is also facing several such dangers: over-exploitation of natural resources; slow disappearance of natural breeding grounds; increased pollution of water through industrial, agricultural and aquacultural activities. Every such menace to the future of food production has its solution. Even the application of already available knowledge can prevent further deterioration of our land, air and aquatic environment for sustained production. But, local socioeconomic pressures and lack of concern or education often prevent us from obtaining the ideal balance between food production and environment.

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The Processes for Creating Value in Natural Food Production in Contemporary Turkey

Sosyoloji Dergisi ◽

10.26650/sj.2020.40.1.0004 ◽

2020 ◽

Author(s):

Bermal Küçük

Keyword(s):

Food Production ◽

Natural Food

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A Study on the Biodiversity of Natural Food Production to Support Community Upstream of Chi Basin, Thailand

Asian Social Science ◽

10.5539/ass.v10n2p145 ◽

2013 ◽

Vol 10 (2) ◽

Author(s):

Pramuk Srichaiwong ◽

Luckhana Kwewjai ◽

Patarapong Kroeksakul

Keyword(s):

Food Production ◽

Natural Food

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Agro-Food Byproducts as a New Source of Natural Food Additives

Molecules ◽

10.3390/molecules24061056 ◽

2019 ◽

Vol 24 (6) ◽

pp. 1056 ◽

Cited By ~ 37

Author(s):

Margarida Faustino ◽

Mariana Veiga ◽

Pedro Sousa ◽

Eduardo Costa ◽

Sara Silva ◽

...

Keyword(s):

Phenolic Compounds ◽

Circular Economy ◽

Food Production ◽

Food Industry ◽

Food Additives ◽

Food Additive ◽

Added Value ◽

Natural Food ◽

Secondary Products ◽

Functional Ingredients

Nowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and/or bioactivity. Additionally, consumers’ demand for healthier foodstuffs has increased over the last years, and thus the food industry has strived to answer this challenge. Byproducts are generally secondary products derived from primary agro-food production processes and represent an interesting and cheaper source of potentially functional ingredients, such as peptides, carotenoids, and phenolic compounds, thus promoting a circular economy concept. The existing body of work has shown that byproducts and their extracts may be successfully incorporated into foodstuffs, for instance, phenolic compounds from eggplant can be potentially used as a mulfitunctional food additive with antimicrobial, antioxidant, and food colorant properties. As such, the aim of this review is to provide insights into byproducts and their potential as new sources of foodstuffs additives.

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