Agriculture Notes
What are the types of farming? Livestock & Poultry: Meat, Dairy, and Eggs; Utilizes Rangeland Agriculture: growing one crop (monoculture) or many crops (polyculture) Aquaculture: raising aquatic organisms for food
What happens when food isn’t available? Malnutrition: a condition caused by not consuming enough necessary nutrients Famine: a food scarcity so widespread that it causes severe malnutrition throughout large geographic areas Why do people go hungry? Crop Failure due to… Drought, Soil Deterioration, Disease Population size > Crop yield
What happens when food is overabundant? Overnutrition: Food energy intake exceeds energy use and causes excess body fat Similar health problems to those who are underfed Lower life expectancy Greater susceptibility to disease and illness Lower productivity and life quality
How have we farmed in the past? The first agricultural revolution began as early as 9000 BC Nomads Settlements Cross pollination first began Grew enough to support family & trade
How did the Green Revolution change farming? GOALS: STOP HUNGER INCREASE crop yield Minimize Crop Losses/Failure METHODS: New, high-yield grain varieties Pesticides Fertilizers Better Management Practices More technologically advanced machinery
How did the Green Revolution change farming? Vision: Treat agriculture as a business (agribusiness). Plant a large amount of a single species (monocropping) DRAWBACKS: Too expensive Air, soil, and water pollution due to toxic chemicals Uneven distribution—poorer countries still can’t transport food Pesticide Resistance
Practices of Conventional Farming (Since Green Revolution) Maximize Output—High Efficiency Minimize Space Concentrated Animal Feeding Operations (CAFOS) Genetically Modified Crops (temperature and chemical resistance) Heavy equipment (Fossil Fuels) Chemicals (pesticides and fertilizers) Tillage
CAFOs
Sustainable Farming Practices Sustainable Output Takes more Space Pasture/Rangeland Feeding Incorporates more human and animal labor Minimize Chemical Usage (Biochemicals) POLYCULTURE Low Till or No Till
Benefits Conventional Sustainable Lower food costs Fast production times (more growing seasons in a given year) Meets increased demand Healthier for humans and organisms alike Higher quality foods (in terms of energy) Conserves energy and water resources Lower biodiversity/environmental impact
Risks/Impact Conventional Sustainable Biodiversity/Habitat Degradation Soil, Water, and Air Pollution Erosion/Desertification Energy and Water Loss Contamination of Human Foods Pesticide and Antibiotic Resistance Higher food costs Low yield Decreased availability More susceptible to storms, pests, changes in environment, etc.