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Food Production: Approaches, Challenges and Tasks

Food Production: Approaches, Challenges and Tasks

Anna Aladjadjiyan

<p>Contemporary development of mankind is facing two main problems - food insufficiency and energy shortage. Both are consequences of a fast growing of human population - today the world's population has reached 7 billion and the birthrate is expected to prevail in developing countries. The rising human population needs more food and more energy for high-quality life. Both requirements are in concurrence as far as the raw materials for food production and for energy from renewable sources are often the same.<br></p><p>This book is dedicated to food production and the problems associated with the satisfaction of food needs in different parts of the world. On one hand, the emerging food crisis requires development of sustainable food production and on the other hand, the quality and safety of the food produced should be guaranteed. The book is divided in two sections; the first section is related to social issues rising from food insufficiency in the third world countries, and is titled "Sustainable food production: Case studies". The second section is titled "Scientific methods for improving food quality and safety" and covers the problems caused by the use of artificial compounds for increasing food production, and the methods for improvement of food quality and safety.</p>

1,736

Antioxidants in Foods

Antioxidants in Foods

Isabel Seiquer, Jose M. Palma

<p>The concept of antioxidants refers to a substance with the capacity to either directly scavenge or indirectly prevent the formation of pro-oxidant molecules, basically associated to the so called reactive oxygen species (ROS). Considering the cell/tissue target, the picture is quite different. Thus, in animal tissues, the main source for ROS production is the mitochondria, whereas in plants, chloroplast is the most important organelle to generate ROS, including singlet oxygen (O2), superoxide radicals (O2° ̄) or hydrogen peroxide (H2O2). Accordingly, and due to the respective peculiarities, each organelle/cell/tissue has its own antioxidant machinery to overcome the deleterious effects of their internal ROS levels and production.<br></p><p>The real situation is that our cells are continually threatened by ROS, that disturb their normal and pacific living. Oxidative stress arises from an augmented ROS generation, but also from a decay of the antioxidant defense system, leading to the imbalance between the occurrence of reactive species and the organism's ability to counteract them. Oxidative stress is responsible for cell damage, sometimes irrecoverable, which is further implicated in a cascade of degenerative diseases, cardiovascular diseases, cancer and aging. Therefore, in this dangerous situation, the endogenous defense system (which includes antioxidant enzymes and non-enzymatic compounds such as glutathione, vitamins, coenzyme Q and others) needs external help to lower/modulate the negative effects of excessive ROS. This exogenous help is represented by the dietary antioxidants, i.e., food antioxidants, most of them present in fruits and vegetables or other sources from the plant kingdom.</p>

1,735

Soybean: Recent Advances in Research and Applications

Soybean: Recent Advances in Research and Applications

Takuji Ohyama

<p>This book covers all the areas of scientific research and development of soybean, especially physiology and metabolism, seed production, breeding and genetics, food from soybean seeds, and new soy foods. The demand for soybean seeds has been increasing due to their unique nutritional values. Annual soybean production increased to 350 Mt in 2017, which was followed by that of corn (1100 Mt), wheat (800 Mt), and rice (800 Mt). Soybean seeds contain a large amount of protein (about 40%) and oil (about 20%) and the matured seeds do not contain starch, which is the major nutrient in corn, wheat, and rice seeds. This book includes fourteen chapters in five sections.<br></p><p>Section 1: "Role of Soybean for Food Security"</p><p>Section 2: "Physiology and Biochemistry of Soybean Plants"</p><p>Section 3: "Cultivation and Productivity of Soybean"</p><p>Section 4: "Breeding and Biotechnology of Soybean"</p><p>Section 5: "Food and Biodiesel Industry"</p>

1,254

THE AGE OF THE SOYBEAN: AN ENVIRONMENTAL HISTORY OF SOY DURING THE GREAT ACCELERATION

THE AGE OF THE SOYBEAN: AN ENVIRONMENTAL HISTORY OF SOY DURING THE GREAT ACCELERATION

Claiton Marcio da Silva, Claudio de Majo

<p>The construction of the global economic system has been going on for cen- turies. The emergence and development of world trade; the prioritisation of industrialisation in Global North countries; colonialism and semi-colonialism; the export of capital, its collapse and its complete reintegration into the world market are the most significant features. In colonial times, there were already attempts to integrate intercontinental regions into Empires, for which the definition of 'world domination' is more appropriate. This form of globalisation - conducted under the catchwords of 'freedom' and 'market economy'-subjugates nature to the form of merchandise and in the interest of profit and economic exploitation.<br></p><p>Soy production for export, and the effects thereof, illustrates well the context of the globalisation of capital in agriculture. Particularly since the end of the 1990s, Europe has increased the value of soy as a cheap source of protein for intensive animal husbandry, leading to a rapid increase in its importation. Furthermore, in order to cultivate large areas at low cost, the adoption of transgenics is being advocated, with consequences continuing to be evaluated only from a technical point of view, ignoring environmental, social and biosecurity problems.</p>

1,510

Globalizing the Soybean: Fat, Feed, and Sometimes Food, c. 1900–1950

Globalizing the Soybean: Fat, Feed, and Sometimes Food, c. 1900–1950

Ines Prodöhl

<p>Soybeans have been consumed by humans since the Neolithic period. Biologists trace present-day varieties back to a wild soybean plant that was domesticated in East Asia about 6,000-9,000 years ago. Yet, it took most of this exceptionally long period before the crop found its way to other continents, either by accident or by design. Up until the early twentieth century, soybean cultivation, trade, and consumption largely remained within its Asian origins. Back in ancient times, human migration occurred more slowly and to a lesser extent, but once people encountered different parts of the world in the modern period, they took crops, animals, and diseases along with them. Rice has been a staple all over the world for centuries. The Columbian exchange brought sugar, horses, and syphilis from the Old World to the New and shipped potatoes and tobacco, among many other living organisms, in the opposite direction.2 In modern times also East Asia gained the attention of European sea voyagers in their search for new trading routes and business opportunities. In the sixteenth century, Portuguese and later Spanish and Dutch merchants brought spices, tea, and silk to European customers, but none considered the soybean a valuable commodity for trade. To be sure, they as well as missionaries, diplomats, and migrants also introduced the soybean and foods derived from it, but the scope of this transfer remained rather marginal. Outside Asia, soy did not become a commodity of any significant economic value until the early decades of the twentieth century.<br></p>

1,372

Climate Change Denial and Public Relations

Climate Change Denial and Public Relations

Núria Almiron, Jordi Xifra

<p><br></p><p>Climate change is thought to be the greatest environmental threat humanity has ever faced. Whether this is true or not, all signs indicate that it poses a major challenge to human-centered ideology and lifestyle. Despite the fact that the planet's climate has changed constantly since the dawn of time, climate scien- tists overwhelmingly agree that the current period of warming is more rapid, is human-induced, and has serious implications for the stability of the planet's climate. Nevertheless, after almost forty years of discussion, the main political outcome has been inaction - i.e. the absence of effective reaction by humans to mitigate or stop contributing to global warming. Even without evidence for climate change, the mass pollution produced by humans on Earth – and - its noticeable effects on nature, other animals, and humans – should be reason enough to trigger a radical shift in our habits and activities. However, this is hardly the term that can be used to describe actions that have been taken to address global warming, and environmental pollution in general. In fact, the only real radical shift has been at the level of rhetoric.</p>

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Sustainable Functional Food Processing

Sustainable Functional Food Processing

Danijela Bursac Kovacevic, Predrag Putnik

<p><br></p><p>Functional nutrition has become one of the main directions for a healthy lifestyle and sustainable food production due to its promising positive influence on health and its association with the use of raw materials of natural origin [1-3]. Therefore, it has attracted great interest from both consumers and manufacturers concerned about human well-being and sustainable economic growth [4]. Not surprisingly, new socio-demographic trends (e.g., longer life expectancy, promotion of healthy lifestyles, better healthcare, etc.) supported functional sector to become an increasingly lucrative segment of the food industry with a rapidly growing market [5].</p><p>Functional foods are industrially processed or unprocessed natural foods that have beneficial health effects beyond their basic nutritional value when consumed regularly [6]. Consumers today are increasingly looking for products that are safe, natural, have Generally Recognized as Safe (GRAS) status, and are produced using sustainable and/or ecologically sound technologies. For this reason, "functional food" is an increasingly popular term in the social and scientific spheres, so the industry is continuously investing in the development of a sector that can offer products with additional benefits for consumer health. Here, it is important to emphasize that clinical trials (randomized, double-blind, and placebo-controlled) should be conducted for the foods that are to be labeled as "functional" in order to draw conclusions about the health benefits of the products [6].</p>

1,083

Recent Trends for Enhancing the Diversity and Quality of Soybean Products

Recent Trends for Enhancing the Diversity and Quality of Soybean Products

Dora Krezhova

<p>Soybean is one of the most important and valuable agricultural crops. Last decade it has risen to the top-traded commodities, with a multitude of uses. The high protein content of seeds is of primary importance for human food and animal feed. Fat-free soybean meal is a main low-cost source of protein for animal feeds and most pre- packaged meals, as well as a good source of protein for the human diet. Soybean is the leading oilseed crop produced and consumed worldwide. The soy vegetable oil is another valuable product of processing the soybean crop and a biofuel feedstock. This book presents new aspects and technologies for the applicability of soybean and soybean products in industry (human food, livestock feed, oil and biodiesel production, textile, medicine) as well as for future uses of some soybean sub-products. The contributions are organized in two sections considering soybean in aspects of food, nutrition and health and modern processing technologies. Each of the sections covers a wide range of topics. The authors are from many countries all over the world and this clearly shows that the soybean research and applications are of global significance. I am confident that book chapters contain useful information in many respects for broad audience and present ideas in help to researchers for advancing their fields.<br></p>

1,488

Soybean: Bio-Active Compounds

Soybean: Bio-Active Compounds

Hany El-Shemy

<p>This book provides an overview of the importance of soybean all over the world. The authors contributed with 24 chapters dealing with various topics.<br></p><p>Soybean consumption benefits, especially in several chronic diseases, have been related to its important protein content, high levels of essential fatty acids, vitamins and minerals. Consequently, Chapter 1 provides ideas on Critical Evaluation of Soybean Role in Animal Production Chains Based on the Valorisation of Locally Produced Feedstuff.</p><p>We can also learn that new marketing strategies are necessary to make consumers aware of the importance of the overall characteristics of local production chains in defining the quality of a final product and to ensure at the same time a profitable price for the producers. Chapter 3 brings an overview of the types of equipment used for industrial processing of soybeans for obtaining vegetable oil in small plants and Chapter 4, for example, highlights the international literature which suggests that phytoestrogens have a potentially high clinical impact and the expansion of knowledge on soy, soy foods, and soy products which will lead to novel future developments in the field of cancer treatment.</p><p>Other chapters aim at the comprehensive characterization of the antioxidant and antiplatelet activities of bioactive compounds, of soybean and its derivatives, and the extent to which soybean is a health-promoting food.</p><p>This book will be useful for soybean researchers and other academic staff and will provide its readers with valuable insight into the last developments in the field.</p>

1,445

Soybean and Health

Soybean and Health

Hany El-Shemy

<p>Worldwide, soybean seed proteins represent a major source of amino acids for human and animal nutrition. Soybean seeds are an important and economical source of protein in the diet of many developed and developing countries. Soy is a complete protein, and soyfoods are rich in vitamins and minerals.<br></p><p>Soybean protein provides all the essential amino acids in the amounts needed for human health.</p><p>Recent research suggests that soy may also lower risk of prostate, colon and breast cancers as well as osteoporosis and other bone health problems and alleviate hot flashes associated with menopause. This volume is expected to be useful for student, researchers and public who are interested in soybean.</p>

1,439

Soybean and Nutrition

Soybean and Nutrition

Hany El-Shemy

<p>Worldwide, soybean seed proteins represent a major source of amino acids for human and animal nutrition. Soybean seeds are an important and economical source of protein in the diet of many developed and developing countries. Soy is a complete protein and soy-foods are rich in vitamins and minerals.<br></p><p>Soybean protein provides all the essential amino acids in the amounts needed for human health.</p><p>Recent research suggests that soy may also lower risk of prostate, colon and breast cancers as well as osteoporosis and other bone health problems and alleviate hot flashes associated with menopause. This volume is expected to be useful for student, researchers and public who are interested in soybean.</p>

1,437

SEED ACTIVISM: PATENT POLITICS AND LITIGATION IN THE GLOBAL SOUTH

SEED ACTIVISM: PATENT POLITICS AND LITIGATION IN THE GLOBAL SOUTH

KARINE E. PESCHARD

<p><br></p><p>Seeds are a fascinating object of study. As the first link in the food chain and the very basis of our food supply, seeds carry tremendous material and symbolic importance, as witnessed by the ancient rituals celebrating sowing and harvesting around the world. Today, seeds straddle the world of the infinitely small-molecular biology and new genetics—and global processes such as transnational peasant mobilizations, global IP and environmental policy, and global capital.</p><p>The genetic engineering of seeds in the mid-1980s raised an array of complex issues on virtually every level-scientific, legal, socioeconomic, ecological, health-related, and ethical. In Seed Activism, I focus on the proprietary and social justice dimension. Indeed, plant genetic engineering has evolved hand-in-hand with the increasing privatization of seeds and the consolidation of a global seed and agrochemical industry (Howard 2015).</p>

1,235

Sustainable Aquaculture Techniques

Sustainable Aquaculture Techniques

Martha Patricia Hernández-Vergara, Carlos Ivan Pérez-Rostro

<p>As population continues to grow and consumers become increasingly convinced of the health benefits of eating seafood, market demands for seafood will expand in the years to come. Fisheries are stagnating and might even level off, so aquaculture will have to grow even faster. Fresh water will become increasingly scarce in the decades ahead and, considering available global resources for food extraction or production, it is clear that land for cropsand pasture will come under serious pressure.</p><p>Because water is an ideal environment for microbial development, the role of bacteria—beneficial and harmful—in aquaculture systems requires much more research attention. Beneficial bacteria, as probiotics and as part of biofloc systems in water quality control, will convert organic waste matter into nutritious biomass. This could greatly contribute to increased sustainability and more secure production systems, through reducing needs for water exchange and more efficient feed conversion.</p><p>That is why a better understanding of aquaculture ecosystem, better cultivation practices, and greater effort in the creation of prophylaxis and therapeutic measures should be priorities in aquaculture. The ultimate aim should be to develop new hatchery practices and apply innovative techniques for sustainable aquaculture.</p>

1,518

Recent Advances in Fish Farms

Recent Advances in Fish Farms

Faruk Aral, Zafer Doğu

<p>Fresh and salty water resources are one of today's most valuable treasures. In order to meet the nutritional needs of organisms needed to survive, which is already limited to the protection and development of these resources should be given more importance. The world keeps changing. There are always risks in these changes. To make careful risk assessments it is always needed to re-evaluate the information according to advances in research. Scientific knowledge is essential in determining the strategy for fish farming. This information should be updated and brought into line with those required conditions of the farm. Therefore, books are one of the indispensable tools for following the results of researches and compiled information from these. The book chapters include photos and figures based on scientific literature. Each section is labeled with references for readers to understand, figures, tables and text. Another advantage of the book is the “systematic writing” style of each chapter. The issue is addressed as whole so it makes reader understand the subject easily. I would like to thank Ms Tajana Jevtic, Ms Vana Persen and other employees who helped all the time.</p>

1,295

Fisheries and Aquaculture in the Modern World

Fisheries and Aquaculture in the Modern World

Heimo Mikkola

<p>Global marine fish catch (including estimated unreported catch and discards) is exceeding 100 million metric tons. In addition the freshwater fisheries and aquaculture contributed the fish supply statistics some 35 million metric tons, but this value could be grossly underestimated and inland water contribution, therefore, significantly higher. When marine fish production has largely remained stagnant, inland fisheries and aquaculture have sustained annual growth of about 2 % worldwide, and the potential for further increases is high in many freshwater systems.</p>

1,528

New Techniques in Marine Aquaculture

New Techniques in Marine Aquaculture

Zhenhua Ma, Jianguang Qin

<p>The rapid development of aquaculture worldwide has been driven by the emergence of new techniques. In this book, we aim to provide an update on current research and technological advancements in various aspects of aquaculture, including biotechnology, ecotechnology, feeding technology, and environmental technology. One of the key areas covered in this book is biotechnology. Recently, researchers have been focusing on isolating and characterizing genes that provide resistance to bacterial infection and environmental stress. By understanding the genetic makeup of aquatic organisms, we can develop strategies to enhance their resistance to common diseases and stressors. This not only improves the overall health and well-being of the organisms but also ensures sustainable aquaculture practices.</p>

1,439

Fish Nutrition and Feed Technology

Fish Nutrition and Feed Technology

Marina Paolucci, Shunsuke Koshio

<p>This Special Issue was designed to address advances in feeding and feed technology and challenges in aquaculture in order to achieve a greater understanding of its management and improve the sector. According to the FAO (Food and Agriculture Organization of the United Nations), aquaculture and fisheries provide approximately 17% of global edible animal proteins; aquaculture and fisheries are thus considered crucial sources of animal protein for human diets. Importantly, aquaculture exceeded fishery production in 2016, contributing 52% of the total aquatic foodstuff produced for human consumption in 2018 (FAO, 2020).</p>

1,546

Seafood Sustainability Series I

Seafood Sustainability Series I

Naresh C. Pradhan, Junning Cai, ...

<p>about the importance of maintaining a secure, sustainable seafood supply. This Special Issue on seafood sustainability sought papers that identify the successful drivers of sustainable seafood production and consumption, including issues in marine capture fisheries and aquaculture. Seafood sustainability is a broadly encompassing area. This Special Issue series contains ten papers covering topics on trends in consumer preferences for seafood produced sustainably, aspects of anthropogenic effects on certain fish species, nutritional importance of fish in school meals, gender role and community planning towards sustainable fisheries, and resource allocation issues in aquaculture. The study areas extend to a diverse range of geographic locations, covering North America, Europe, Australia, Asia, and Africa. We believe that the papers in this series help to provide a better understanding of seafood sustainability. We offer our special thanks to Professor Emeritus PingSun Leung of the University of Hawaii for taking the initiative to propose this Special Issue and to the staff in the Sustainability journal editorial office for providing all the support and coordination needed to publish this volume.</p>

1,452

Poultry: An Advanced Learning

Poultry: An Advanced Learning

Asghar Ali Kamboh

<p>Poultry - An Advanced Learning is a unique compilation as it contains all advanced aspects of poultry production, i.e., from housing design/management to production parameters like production-improving strategies (from the use of traditional herbs to advanced biotechnological tools) and data analysis as well. Thus, this book will be of interest to poultry students, nutritionists, researchers, academicians, farm managers, statisticians, farm engineers/architectures, poultry producers, etc.</p>

1,093

Smart Farming: Integrating Conservation Agriculture, Information Technology, and Advanced Techniques for Sustainable Crop Production

Smart Farming: Integrating Conservation Agriculture, Information Technology, and Advanced Techniques for Sustainable Crop Production

Subhan Danish, Hakoomat Ali

<p>Agriculture is a fundamental sector in the development of any nation. With growing populations, the demand for food has increased, and so has the need for efficient and sustainable agricultural practices. Smart farming is an emerging field that integrates modern technologies and sustainable practices to enhance crop production, reduce environmental impact, and increase farmers' profits. This book explores the latest developments and opportunities in this field.<br></p><p>The introductory chapter provides an overview of smart farming and its significance in the context of sustainable agriculture. It discusses the principles and practices of smart farming and highlights the benefits and challenges of adopting this approach.</p>

1,325

Internet and Computers for Agriculture

Internet and Computers for Agriculture

Dimitre Dimitrov

<p><br></p><p>The Special Issue "Internet and Computers for Agriculture" reflects the rapidly growing need for new information and communication technology (ICT) involvement in global change agriculture nowadays. The aim was to cover the recent and current progress in various aspects of ICT applications in precision agriculture, such as web applications and mobile apps, Internet of Things (IoT) platforms and smart devices, cloud technologies, artificial intelligence (AI), machine learning (ML), and deep learning (DL)-based solutions via neural networks (NNs) and convolutional neural networks (CNNs) for detection, classification, computer/machine vision, and language processing purposes, as well as scientific modeling in agriculture and natural ecosystems.</p>

1,068

Smart Fertilizers and Innovative Organic Amendments for Sustainable Agricultural Systems

Smart Fertilizers and Innovative Organic Amendments for Sustainable Agricultural Systems

Maria de la Luz Mora, Cornelia Rumpel

<p>Sustainable agricultural practices are needed to provide food security for a growing global population. Food production is usually associated with high nutrient inputs in the form of mineral fertilisers. Since the beginning of agriculture, such practices have led to soil degradation and the release of environmental contaminants. This book focuses on innovations in organic and inorganic fertiliser production. We have compiled studies presenting smart fertilization strategies. The idea for this book originated from the Chilean-French collaboration of the three guest editors during the MEC fellowship of Dr. Cornelia Rumpel at the Universidad de la Frontera in Temuco (Chile). The editors thank all authors for their excellent contributions<br></p>

1,101

Climate-Smart Food

Climate-Smart Food

Dave Reay

<p>Climate change poses a severe and growing threat to food security around the world. Our food is also a major driver of climate change. Here we provide an overview of these intertwined global challenges and the current state of progress (or lack thereof) in addressing them. We introduce the concept of climate-smart food, whereby climate resilience and productivity are increased while greenhouse gas emissions are simultaneously reduced. Finally, we map out the specific foods to be explored in-depth, from farm, vineyard or ocean to Scottish dinner table.<br></p>

1,125

Climate-Smart Forestry in Mountain Regions

Climate-Smart Forestry in Mountain Regions

Roberto Tognetti, Melanie Smith, ...

<p>This book is one of the outputs of the COST Action CA15226, Climate-Smart Forestry in Mountain Regions (CLIMO). Funded by the EU's Horizon 2020 COST Action programme, CLIMO has been developing in the last few years as a new concept, which is central to the changes in the way forestry resources are used by the European community. While climate change is increasingly filling the policy agenda at global level, mountain regions are extremely vulnerable to its effects. Because climate change increases the frequency and intensity of ecosystem imbalances, the economic value and adaptive capacity of these regions is jeopardised, which has led to a call for changes in forestry polices and management.<br></p><p>Initiated in October of 2016 and finished in April of 2021, CLIMO addressed the complex issue of forest management, which plans for the long term, while dealing with uncertainties related to the productivity and health of forest ecosystems, and their adaptation to short-term environmental changes. The establishment of this net- work, which mobilized more than two hundred researchers from 28 countries, focused on mountain environments, considered as a climate change hotspot. Given the growing pressure on mountain regions by climate change, there is a need to emphasise forest production systems that are resilient to climate-driven disturbances. These climate targets can be mainstreamed through multidisciplinary Climate-Smart Forestry, paying attention to regional circumstances, opportunities and challenges. This multidisciplinary approach, from tree to landscape and with a variety of tools, was made possible through networking and stakeholders' engagement.</p>

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