Department of Food Science and Technology

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2. Department of Food Science & Technology
Presented by
Samrah Hussain
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3. FOOD FARMING
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4. Contents
 Introduction
 History of food farming
 Types of farming
 Food farming challenges
 Solution and innovation
 Farm to fork
 Conclusion
 References
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5. Introduction
FOOD
 Food is something nutritious that we eat
 It gives us energy and helps us to grow and keep our
bodies healthy and strong
 There are four main food groups:
1. Proteins
2. Carbohydrates
3. Fats
4. Vitamins and minerals
 Humans are omnivores, which means they are designed
to eat food from either plants or animals
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6. FARMING
 Act or process of working the ground, planting seeds, and
growing edible plants
 Raising of animals for food, fiber, and various other products
 It's one of the oldest and most essential human activities
 Farming plays a crucial role in providing
• sustenance,
• supporting economies,
• shaping landscapes worldwide
 It's a major contributor to a country's trade
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7. History of Food Farming
 Food farming has been around for a really long time
 It started when people stopped moving around and started
growing crops and raising animals for food
 They figured out ways to grow more food by using things like
irrigation and farming techniques
 In the 18th century, there was a big change in farming called
the agricultural revolution
 People came up with new tools and methods to grow even
more food
 They used machines, fertilizers, and stuff like that to make
farming easier and more efficient
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8.  Nowadays, some farmers are trying to be more
environmentally friendly
 Use organic and sustainable farming method
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9. Types of Farming
1. Crop Farming
2. Livestock Farming
3. Mixed Farming
4. Organic Farming
5. Subsistence Farming
6. Commercial Farming
7. Dry land Farming
8. Irrigated Farming
9. Vertical Farming
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1. Crop Farming:
 This is the cultivation of plants for various purposes,
including food, fiber, and industrial products
 Common crops include:
i. Grains: Such as wheat, rice, corn, and barley
ii. Legumes: Including beans, lentils, and peas
iii. Oilseeds: Like soybeans, sunflowers, and canola
iv. Fruits and Vegetables: Such as apples, tomatoes,
and carrots
v. Cash Crops: Such as cotton, tobacco, and coffee

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2. Livestock Farming:
 Involves raising animals for meat, milk, eggs, wool, and
other products
 Types of livestock farming include:
i. Cattle Farming: For beef and dairy production
ii. Poultry Farming: For chicken, turkey, and egg
production
iii. Sheep Farming: For lamb and wool production
iv. Aquaculture: Farming of aquatic organisms like fish and
shrimp

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3. Mixed Farming:
 Many farms combine both crop and livestock farming to
diversify
o income sources
o enhance overall sustainability
4. Organic Farming:
 This approach avoids synthetic pesticides, herbicides, and
genetically modified organisms (GMOs)
 Organic farms use natural methods to control pests and
maintain soil health.

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5. Subsistence Farming:
 Typically practiced in developing countries, subsistence
farming focuses
 on producing enough food to meet the needs of a
family or village
 It is not primarily for commercial sale
6. Commercial Farming:
 This type of farming is carried out on a large scale and is
primarily for profit
 Commercial farms often use modern technology and practices
to maximize
• yields
• profits

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7. Dryland Farming:
 Also known as rainfed farming
 It relies solely on natural precipitation for irrigation
 Dryland farming is common in arid and semi-arid regions
 Often involves drought-resistant crops
8. Irrigated Farming:
 In contrast to dryland farming, irrigated farming uses artificial
means to supply water to crops
 This allows for farming in areas with insufficient rainfall

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9. Vertical Farming
 This innovative method involves growing crops in stacked
layers or vertically inclined surfaces
 Often in controlled indoor environments
 It's efficient in terms of space and resource use

21. Food Farming Challenges
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 The challenges in food farming is crucial for ensuring food
security, sustainability
 The well-being of both rural and urban communities
 Here are some key challenges in food farming:
1. Climate Change:
i. Extreme Weather Events: More frequent and severe
droughts, floods, hurricanes, and heat waves can damage
crops and disrupt food production

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ii. Changing Growing Seasons: Altered temperature and
precipitation patterns can affect the timing and success of
planting and harvesting
2. Soil Degradation:
i. Erosion: Soil erosion due to deforestation, overgrazing, and
poor land management can deplete fertile topsoil
ii. Salinization : The accumulation of salts in the soil can make
it less productive

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3. Water Scarcity:
i. Excessive Water Use: Agriculture consumes a significant
portion of the world's freshwater resources, contributing to
water scarcity in some regions
ii. Efficient Water Management: Implementing efficient
irrigation techniques and reducing water waste is crucial

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4. Biodiversity Loss:
i. Monoculture Farming: Large-scale, single-crop farming
can lead to a loss of biodiversity and increased
vulnerability to pests and diseases
ii. Habitat Destruction: Clearing land for agriculture can
lead to the destruction of natural habitats and ecosystems

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5. Food Waste:
i. Post-Harvest Loss: A significant portion of food is lost
during transportation, storage, and distribution, contributing
to food scarcity and waste
ii. Consumer Waste: Consumer habits and over-purchasing
also result in food waste.

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6. Pesticides and Chemicals:
i. Environmental Impact: The use of chemical pesticides
and fertilizers can harm ecosystems and pollute water
sources

27. Solution and Innovation
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 Rotate crops to improve soil health
 Reduce the risk of pests and diseases
 Integrating trees and shrubs into farming systems to
enhance soil fertility
 It reduce erosion, and provide additional income sources
 Develop crops with improved pest resistance, drought
tolerance, and nutritional content
 Grow crops in controlled environments like vertical farms
 that use less land and water and reduce exposure to
extreme weather

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 That use less land and water and reduce exposure to extreme
weather
 Develop biopesticides, biofertilizers, and genetic solutions to
combat pests, diseases, and nutrient deficiencies
 Implement efficient irrigation systems to reduce water use
and wastage
 Promote small-scale farming
 Provide farmers with knowledge and resources to implement
sustainable practices

29. Farm to Fork
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 Farm to Fork" is a concept that represents the entire food
supply chain,
from the initial agricultural production (the farm) to the
final consumer (the fork)
 The goal of the Farm to Fork concept is to create a more
 sustainable
 secure
 healthy food system

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 Encouraging the consumption of locally grown and produced
food to reduce transportation emissions
 Ensuring that food is safe and free from contaminants,
pathogens, and harmful substances
 at every step of the supply chain, from production to
consumption
 Minimizing food waste by optimizing storage,
transportation, and distribution methods
 Focusing on the nutritional value of food products and
promoting healthy eating habits

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 Ensuring that farmers and producers receive fair
compensation for their products and labor
 Implementing and enforcing food safety standards,
quality controls, and regulations
 to maintain food quality and safety
 Educating consumers about the benefits of the Farm to
Fork approach
 such as healthier eating,
 supporting local economies,
 reducing the environmental impact of the food
system.

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33. Conclusion
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Food farming is a critical component of our global food
system, providing the essential foundation for the
production of the food we consume. It plays a central role
in addressing key challenges, including food security,
environmental sustainability, and economic development

34. References
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 Behera, K. K., Alam, A., Vats, S., Sharma, H. P., & Sharma,
V. (2012). Organic farming history and
techniques. Agroecology and strategies for climate change,
287-328.
 Nusantoro, Bangun Prajanto. "Food production: From farm
to fork." Preparation and Processing of Religious and
Cultural Foods. Woodhead Publishing, 2018. 3-13.
 Lusk, Jayson L., and Jill McCluskey. "Understanding the
impacts of food consumer choice and food policy
outcomes."
 https://chat.openai.com/c/383aae63-7e19-4f02-b518-
1f9276d0db8c

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