SOURCES OF

FOOD

ALVAREZ,AARON H.
CANO, MICOH HERRIETTE S.
ROBLES, CARLO
YU, VENUS GJERVIE L.
Where food came from?

We get food from two primary sources:

PLANTS ANIMALS
FOOD FROM PLANTS:

Food grains like wheat rice,

pulses,fruits and vegetables.

Plants also give us oils like

mustard, sunflower, or groundnut oil,
which is used as a cooking fuel.
FOOD FROM ANIMALS:
Milk

Eggs

Chicken

Meat

Fish
 How food is produced?
DIFFERENT TYPES OF FOOD PRODUCTION:

CULTIVATION BAKING
SELECTION PASTEURIZING
CROP MANAGEMENT PUDDING
HARVESTING CARVING
CROP PRODUCTION BUTCHERING
PRESERVING FERMENTING
MAJOR TYPES OF
AGRICULTURE
NOMADIC HERDING
- BASED UPON THE REARING
OF ANIMALS ON NATURAL
PASTURES

LIVESTOCK RANCHING
- REARING OF ANIMALS BUT
FARMERS LIVE A SETTLED LIFE
SHIFTING CULTIVATION
- ADOPTED GENERALLY IN THE
RAINY TROPICS

RUDIMENTARY SEDENTARY TILLAGE

- THE SAME PLOT OF LAND IS
CULTIVATED COUNTINUOUSLY YEAR
AFTER YEAR
INTENSIVE SUBSTINENCE FARMING:

WITH RICE DOMINANT- PRACTICED INTHE

AREAS OF TROPICAL REGIONS

WITHOUT RICE DOMINANT- PRACTICED IN

THE AREAS OF DRY REGIONS
COMMERCIAL PLANTATIONS
-PRACTICED OVER RATHER SMALL
AREA

MEDITERRANEAN AGRICULTURE
-RESULTED IN TYPICAL LIVESTOCK
AND CROP COMBINATION
COMMERCIAL GRAIN FARMING
-A RESPONSE TO FARM MECHANIZATION

LIVESTOCK GRAIN FARMING

-COMMONLY KNOWN AS MIXED FARMING

SUBSTINENCE CROP AND STOCK FARMING

-NOTHING IS SOLD OFF THE FARM
DAIRY FARMING
-USED FOR LONG TERM PRODUCTION
OF MILK

SPECIALIZED HORTICULTURE
-DEVELOPED TO TAKE ADVANTAGE OF
A LARGE DEMAND FOR THE
PRODUCTS OF HORTICULTURE
 World Food Production
THE TWO MOST IMPORTANT
PERSPECTIVE OF WORLD FOOD
PRODUCTION SYSTEM:

HUMANITY MUST LEARN TO EAT MORE

HEALTHY FOOD.

WE MUST LEARN TO PRODUCE FOOD

THAT DOES NOT HARM NATURE.
THE GLOBAL FOOD SYSTEM HAS MAJOR
IMPACTS ON THE ENVIRONMENT,
THROUGH GREENHOUSE GAS
EMISSIONS, WATER ABSTRACTION, SOIL,
WATER AND AIR POLLUTION, LAND USE
AND LOSS OF BIODIVERSITY,
THREATENING FOOD SECURITY AND
SUSTAINABILITY.
 THE WORLD'S PRODUCTION SYSTEM IS
CHANGING AT A FURIOUS PACE AND MORE
ENERGY-CONSUMING MEANS OF
PRODUCTION, SUCH AS FERTILISERS AND
PESTICIDES ARE USED.
FOOD PRODUCTION MUST BE:

SUFFICIENT

IN QUANTITY AND QUALITY

TO FEED GLOBAL POPULATION

WITHOUT UNACCEPTABLE
ENVIRONMENTAL IMPACTS.
CAUSES OF SOIL EROSION
FARMING

GRAZING

LOGGING AND MINING

CONSTRUCTION

RECREATIONAL ACTIVITIES
RAIN AND
RAINWATER RUNOFF

SLOPE OF THE LAND

LACK OF
VEGETATION

WIND
SOLUTION TO SOIL EROSION
CAREFUL TILLING

CROP ROTATION

INCREASED STRUCTURE FOR PLANTS

WATER CONTROL

INCREASED KNOWLEDGE
SOIL RESTORATION

THE PROCESS OF
IMPROVING THE
STRUCTURE, MICROBIAL
LIFE, NUTRIENT DENSITY,
AND OVERALL CARBON
LEVELS OF SOIL
5 CORE PRINCIPLES OF
SOIL RESTORATION:

THE POWER OF PHOTOSYNTHESIS

THE PLANT-MICROBE BRIDGE

NUTRIENT DEPLETION IN OUR FOOD

RESTORING NUTRIENT DENSITY TO OUR

FOOD

THE SOIL CARBON SINK

FIRST GENERATION
PESTICIDE

PRIMARILY USED PRIOR TO

1940 AND CONSISTED OF
INORGANIC AND ORGANIC
COMPOUNDS
INORGANIC COMPOUNDS
THESE MINERALS
WHEN USED AS
PESTICIDES
POSED A PROBLEM
BECAUSE THEY
DID NOT DEGRADE
IN THE
ENVIRONMENT.
ORGANIC COMPOUNDS

WERE CREATED
FROM PLANTS,
AND PESTICIDES
USED THE
PLANTS
DEVELOPED
RESISTANCE TO
INSECTS
SYNTHETIC BOTANICAL

CREATED
CHEMICALLY TO
MIMIC THE
STRUCTURE OF
PLANT
PRODUCED
BOTANICALS
SECOND GENERATION
PESTICIDES
THEY ARE CREATED
SYNTHETICALLY. THEY BEGAN TO
BE USED IN THE 1940'S AFTER
PAUL MULLER DISCOVERED DDT IN
1939. THE 3 MOST COMMON
GROUPS OF SECOND GENERATION
PESTICIDES ARE CHLORINATED
HYDROCARBONS,
ORGANOPHOSPHATES, AND
CARBAMATES. THESE GROUPS
ARE KNOWN AS INSECTICIDES.
 CHLORINATED
HYROCARBONS
DDT

METHOXYCHLOR

LINDANE

ENDOSULFAN
ORGANOPHOSPHATES

METHAMIDOPHOS

DIMETHOATE

MALOTHION
 CARBAMATES

ALDICARB

CARBARYL
BIOACCUMULATION

THE PROCESS
BY WHICH
TOXINS ENTER
THE FOOD WEB
BY BUILDING
UP IN
INDIVIDUAL
ORGANISMS
BIOMAGNIFICATION

THE INCREASING
CONCENTRATION OF A
SUBSTANCE, SUCH AS
A TOXIC CHEMICAL, IN
THE TISSUE OF THE
TOLERANT
ORGANISMS AT
SUCCESIVELY HIGHER
LEVELS IN A FOOD
CHAIN