Megatrends in food and agriculture : technology, water use and nutrition / Helmut Traitler [and four others].

Format:

Book

Author/Creator:

Traitler, Helmut, author.

Language:

English

Subjects (All):

Agricultural biotechnology.

Food industry and trade.

Water in agriculture.

Physical Description:

1 online resource (339 pages) : illustrations, tables

Edition:

1st ed.

Place of Publication:

Hoboken, New Jersey ; Chichester, West Sussex, England : Wiley, 2018.

Summary:

Highlights and examines the growing convergence between the food and agricultural industries-the technological, environmental, and consumer-related drivers of this change, and the potential outcomes This is the first book of its kind to connect food and the food industry with agriculture, water resources, and water management in a detailed and thorough way. It brings together a small community of expert authors to address the future of the food industry, agriculture (both for plants and animals), and water-and its role in a world of increasing demands on resources. The book begins by highlighting the role of agriculture in today's food industry from a historical perspective-showing how it has grown over the years. It goes on to examine water management; new ways of plant breeding not only based on genetic modification pathways; and the attention between major crops (soy, corn, wheat) and so-called "orphan crops" (coffee, cocoa, tropical fruits). The book then turns towards the future of the food industry and analyzes major food trends, the new food, and "enough" food; discusses possible new business models for the future food industry; and analyzes the impact that the "internet of everything" will have on agriculture and the food industry. Finally, Megatrends in Food and Agriculture: Technology, Water Use and Nutrition offers scenarios about how agriculture, food, and the food industry might undergo some radical transformations. * Assesses the evolution of food production and how we arrived at today's landscape * Focuses on key areas of change, driven by both innovation and challenges such as new technologies, the demand for better nutrition, and the management of dwindling resources * Highlights the role of better-informed consumers who demand transparency and accountability from producers * Is written by industry insiders and academic experts Megatrends in Food and Agriculture: Technology, Water Use and Nutrition is an important resource for food and agriculture industry professionals, including scientists and technicians as well as decision makers, in management, marketing, sales, and regulatory areas, as well as related NGOs.

Contents:

Intro

Title Page

Copyright Page

Contents

Foreword

Acknowledgments

Part 1 Agriculture and the Food Industry

Chapter 1 The Role of Agriculture in Today's Food Industry

1.1 Introduction

1.1.1 The Four Building Blocks

1.1.2 Some History of Agriculture

1.1.3 Eat More and Increase the Likelihood for Survival

1.1.4 Food Can Be Grown and Plants Can Be Bred: What's Next?

1.1.5 From Very Old to Rather Recent Food-Preservation Techniques

1.2 Agriculture: The Main Supplier to the Food Industry

1.2.1 Artificial Ingredients

1.2.2 The Main Raw Material Sources

1.2.3 Milk's the Star

1.2.4 Milk…What Else?

1.2.5 Other Excursions from Food

1.2.6 Noncompeting Alternatives

1.3 Agriculture's New Role in Light of Food and Health

1.3.1 Decades of Food Safety Rules and Regulations

1.3.2 More Rules: What Do We Do?

1.3.3 Raw Materials and Processes Become More Sophisticated

1.4 Most Likely Drivers for Change in the Agriculture Industry

1.5 Summary and Major Learning

References

Chapter 2 Water Management in Modern Agriculture: The Role of Water and Water Management in Agriculture and Industry

2.1 Introduction

2.2 Multiple Dimensions of Water

2.3 On the Evolution of Water Institutions and Policies

2.4 Reforming Water-Resource Management at the Micro-Level (Farm and Field)

2.5 Reforming Regional Water-Allocation Regimes

2.6 Improved Water Project Design

2.7 Improved Water Quality

2.8 Climate Change

2.9 Summary and Major Learning

Chapter 3 Innovation in Plant Breeding for a Sustainable Supply of High-Quality Plant Raw Materials for the Food Industry

3.1 Introduction

3.2 Challenges for Future Agricultures and Food Industries

3.2.1 Strongly Growing Food Needs

3.2.2 Energy Issues.

3.3 Genetic-Based Techniques for Plant Breeding in the Context of Agricultural Production

3.3.1 Genetic Innovation and Agronomic Practices

3.3.2 The Process of Plant Breeding and Its Main Limitations

3.3.3 Preliminary Conclusions

3.4 Trends: Shift in Allocation of Resources to Global Needs?

3.4.1 Methodology

3.4.2 Analysis of Investment in Seed Research and Development

3.4.3 Analysis of Deviations and Distortions of R&amp

&amp

D Investments and Production Volumes

3.5 A First Set of Conclusions and Recommendations

3.6 Summary and Major Learning

3.7 Appendix Tables

Chapter 4 The Agriculture of Animals: Animal Proteins of the Future as Valuable and Sustainable Sources for the Food Industry

4.1 Livestock and Animal Husbandry

4.1.1 How We Got to Now

4.2 Animals: A Source of High‐Quality Proteins

4.3 Animal Protein Demand in Emerging Markets

4.4 Optimal Animal Welfare: Sustainable, Humane, and Healthy

4.4.1 Animal Production Increase

4.5 Animal-Breeding Programs

4.5.1 Genomic Breeding of Animals

4.6 The Use of Big Data for Management and Genetic Evaluations

4.7 Summary and Major Learning

Part 2 The Future of the Food Industry

Chapter 5 The Food Trends-The New Food-Enough Food?

5.1 Historical Food Trends: From Then to Now

5.1.1 Food and Beverages during the Period of Classical Greece

5.1.2 Food and Beverages in the Roman Empire

5.1.3 Food in Medieval Times in Central Europe

5.1.4 From European Renaissance and Enlightenment to the First Industrial Revolution

5.1.5 Food in the 20th Century: The Real Food Revolution

5.2 Present-Day Food Fashions and Trends: A Never-Ending Story

5.2.1 Food and Nutrition Trends: A Story of Perception, Deception, and Beliefs

5.3 New Food Sources: New Protein Sources

5.3.1 Insects: A New Food Source?.

5.3.2 Increased Food Security through Exploiting New Protein Sources

5.3.3 A "Crazy" Idea for Other Food Sources: Beyond Proteins

5.4 Vegetarian Food and Its Potential Societal and Economic Impact

5.5 Urban Gardening and Urban Agriculture

5.5.1 The Urban Bee-Highways

5.6 Summary and Major Learning

Chapter 6 The New Food Industry Business Model: From B2C to B2B, from Product Manufacture to Selling Know-How, and from Now to Then

6.1 The Old: Develop, Manufacture, and Sell ("Demase")

6.1.1 The Fall of the Righteous

6.2 The New: The Customer Is King, the Consumer Is an Enabler, and from B2C to B2B

6.2.1 Slotting Allowance

6.2.2 Retailers Become the Most Important Partners for Food and Beverage Companies

6.2.3 How This Could Work: A Possible Path and Examples

6.3 From Selling Products to Selling Know-How

6.3.1 The Knowledge-Centric Company

6.3.2 Engaging, Interacting, and Selling: The New Etiquette

6.4 The Community of Consumers: It's What They Want that Counts!

6.4.1 The Consumers Become Involved

6.5 Food-Related Trends and Hypes in Today's Societies: An Outlook to the Future

6.6 Summary and Major Learning

Chapter 7 The Internet of Just about Everything: Impact on Agriculture and Food Industry

7.1 Modern Cooking: Forward to the Past

7.1.1 The Role of Robotics and Connectivity

7.2 Everything Is Online and Everyone Is Online-All the Time

7.3 Food and Agriculture: The New Hardware and Software

7.3.1 Big Data are Here to Stay

7.3.2 Agriculture and Space Science: The New Connection

7.3.3 Impact on the Food Industry and the Consumer in the Middle

7.4 An Attempt at Peaking Ahead: Will There Still Be an Agriculture or Food Industry?

7.4.1 Bigger Is Not Always Better

7.4.2 Elements that Will Stay and Others that Might Disappear.

7.5 Summary and Major Learning

Chapter 8 Nutrition: The Old Mantra … the New Un-Word

8.1 Nutrition: What's All the Fuss about?

8.1.1 The Hottest New Food Trends

8.1.2 The Debate Continues: What's Good and What's Not Good for You?

8.1.3 And Here We Go Again: Fasting Can Do You an Awful Lot of Good

8.1.4 A Few Simple Tips When It Comes to Healthy and Happy Eating

8.2 A Bit of Nutrition History

8.2.1 Low and Reduced, Lower and "Reduced-Er": Low or Reduced Fat

8.2.2 Low or Reduced Salt

8.2.3 Low or Reduced Sugar and No Sugar

8.2.4 Low Saturated Fats, Good Monounsaturated Fats, More Polyunsaturated Fats, and Lots of Ω3 Fats

8.3 Typical Nutrition Controversies

8.3.1 So Many Recommendations…Too Many?

8.3.2 More Controversies

8.4 Food and Claims, Food and Benefits

8.5 Summary and Major Learning

Part 3 The New Food World

Chapter 9 A Food Company Transforms Itself

9.1 The Not-So-New Realities

9.1.1 Automation Is Here…For Quite Some Time Actually

9.1.2 The Novel Directions in Food and Agriculture are Governed by Regulatory Involvement

9.1.3 All-Natural Industrial Food Products: The Way Forward?

9.2 From Product to Know‐How Seller: An Encore

9.2.1 Some Assumptions as to How This May Function

9.2.2 What are Possible Consequences for Food Ingredient Suppliers?

9.3 Anticipating the Inevitable: Possible Scenarios

9.3.1 Possible Future Models and Scenarios

9.3.2 The Return of Medical Food?

9.4 Reality or Fiction? Reality and Fiction!

9.4.1 A New Manufacturing Reality

9.5 Summary and Major Learning

Chapter 10 Food for the Future: A Future for Food

10.1 Proactive Agriculture

10.1.1 What If Agriculture Anticipated Real Food Requirements and Trends?

10.2 Democratized Agriculture

10.2.1 Agrihood

10.2.2 Permaculture.

10.2.3 From Large to Small

10.2.4 The Growing Role of Urban Agriculture: Self‐Centeredness or Community Driven?

10.3 Agriculture and Food Manufacture in Exotic Places

10.3.1 An Ice Cream Factory in Greenland?

10.3.2 A Chocolate Factory in Ghana?

10.4 A Future for Food

10.4.1 What about the Role of Restaurants?

10.4.2 Pet Food Is Food, Too

10.4.3 Will We Eat Food in Pill Format?

10.5 Summary and Major Learning

Chapter 11 Summary and Outlook

11.1 Introduction

11.1.1 The Role of Agriculture in Today's Food Industry

11.1.2 Food-Preservation Techniques

11.1.3 Agriculture Is the Main Raw Material Supplier to Be Transformed to Food

11.1.4 Nonfood Uses of Agricultural Raw Materials

11.1.5 Agriculture in a World of Rules and Regulations

11.1.6 Food Raw Materials and Process Became More Sophisticated and Complex

11.2 Water Management in Modern Agriculture

11.2.1 The "Water Reform"

11.2.2 Water Productivity

11.2.3 Water-Related Government Policies

11.2.4 Getting It Right: Policies and Price

11.2.5 Controlling Water Quality

11.3 Innovation in Plant Breeding: High-Quality Plant Raw Materials for the Food Industry

11.3.1 Agricultural Plant Output: The Essential Raw Material Source for the Food Industry

11.3.2 Demand Forecast Based on Food Requirements

11.3.3 Genetic Improvement of Cultivated Crops

11.3.4 The Major Crops versus "Orphan Crops"

11.4 The Agriculture of Animals: Valuable and Sustainable Sources for the Food Industry

11.4.1 Growing Population: Growing Amount of Livestock

11.4.2 Animal Health and Intensive Farming

11.4.3 Animal Breeding

11.4.4 Good Farm Management: Good Data Management

11.5 The Food Trends-the New Food-Enough Food?

11.5.1 Food and Beverage Fashions and Trends of the Past.

11.5.2 The "Real" Food Revolution of the 20th Century.

Notes:

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

9781119391111

1119391113

9781119391166

1119391164

9781119391173

1119391172

OCLC:

1004957262