1. Chapter 10 Food, Soil & Pest Management

2. Food Sources Cropland – 77% –30,000 plant species –Wheat, rice & corn Rangeland – 16% –Beef, pork, sheep & poultry –Products such as milk, eggs & cheese Oceanic fisheries – 7% –Fish & shellfish

3. Major Types of Food Production Industrial agriculture –Use of fossil fuels, fertilizers & pesticides Plantation agriculture –Tropical countries, mostly for export –Cash crop like bananas, cocoa, coffee, etc. Traditional agriculture (42% world uses this form) –Subsistence agricultural – enough plants & animals to sustain self & family (human labor) –Intensive agricultural – enough for family and for sale

4. Green Revolution Increase yield/unit area of cropland Develop & plant monocultures of selectively bred or genetically engineered –First green revolution (’50-’70’s) High yields by large inputs of fertilizers, pesticides & water –Produce more food on less land (1967) Increase number of crops/year on a plot by multiple cropping (8% of world oil)

5. Soil Erosion Desertification – –Productive potential of dry lands falls by 10% –Human activities that reduce or degrade topsoil Salinization Waterlogging

6. International Agencies UN Food & Agricultural Organization - (FAO) World Health Organization - (WHO) United Nations Children's Fund - (UNICEF)

7. Malnutrition 1 out of every 6 people in developing countries suffer from malnutrition 9 million people died last year due to malnutrition related death –Malnutrition & starvation –Infectious disease from poor drinking water –Poor health condition

8. Life-saving Programs Immunization Encourage breast feeding Prevent dehydration Provide Vitamin A to prevent blindness Provide family planning measures Educate on health & sanitary methods

9. Over-nutrition Overweight - 10 to 30 lbs. above healthy body weight Obese – 30 lbs. over healthy body weight Caused by: –Too many calories –Too little exercise –Genetic disorders Prone to disease, lower life expectancy & lower productivity

10. The Meat We Eat High quality protein Overgrazing can limit livestock & destroy the environment –Riparian – rich land along the stream beds 65-75% of wildlife in the US depend solely on riparian habitats 80% of riparian are damaged by livestock Most of the rangeland in the US is out west

11. Slaughterhouses Meat is general sent to US inspected slaughterhouses Mad Cow Disease Vitamins & antibiotics are accumulated in tissues and organs Pesticides & toxins accumulate in the fat of animals

12. Harvesting Fish Fish-farms – cages Trawling nets Long-line fishing with hooks Drift netting Purse seine fishing

13. Overfishing & Habitat Degradation Fish are a renewable resource Sustainable yield = amount withdrawn from the habitat + amount reproduced Too little breed stock Non-target species are caught and killed or used for chum

14. Genetic Engineering Phase 1 – modify the gene & grow in tissue culture Phase 2 – make transgenic cells & inject into plant cells Phase 3 – grow plants to harvest

15. Aquaculture 33% of the worlds fish harvest is from aquaculture Fish-ranching - holding species captive for growth & releasing them to spawn Fish-farming – grown in captivity with fish meal as their food source –Fresh water - ponds - salmon –Salt water - coastal lagoons – shrimp

16. Government Control Keep food prices artificially low Give subsides to farmers to keep them in business and increase food production One philosophy is to remove controls and let farmers & fishing industry respond to market trends

17. Pesticides Chemical used to control infestation of food crops –Insecticides –Herbicides –Fungicides –Nematocides –Rodenticides

18. SUSTAINABILITY How can we stabilize our food to become more sustainable?

19. Biodiversity www.bhutanabbot.com/aboutbhutan.php