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Food and Technology Unit 4 Outcome 2- Part A Revision Answer Sheet

Outcome 2- Part A Analyse driving forces related to food product development, analyse new and emerging food products, and explain processes involved in the development and marketing of food products Salinity occurs when the ground water rises, this generally happens when excess water is added to the ground water supplies, for example, irrigation. As the water table reaches the surface, water-logging becomes apparent and water and salt emerge through the top soil, forming salt crusts and killing vegetation
Australias rivers and landscapes are under threat from rising salinity. Many people feel that salinity is the most serious environmental threat to productive land and waterways

The impact of salinity on land for primary production

Salinity and its impact on biodiversity

Salinity is a significant problem for many primary producers in Australia What is salinity? Salinity means there is too much salt present in the soil Explain how the development of salinity can affect primary food production. Plants grown for food production will not grow in salty soils. High salinity levels, reduce the lands productivity for food production, as the amount of food that can be produced decreases and farmers profits decline

Environmental Considerations The manufacture of food products is a paddock to plate process which involves the primary producer, the manufacturer that carries out secondary processing and the food retailer. At each stage of the process, regardless of whether the food is being grown by the primary producer, undergoing secondary processing, being transported for sale or made available for the consumer on the supermarket shelf, there is an impact on our environment Managing the Use of Water Fresh water is vital for agriculture. Famers often have to irrigate to supply sufficient water for orchards, vineyards, vegetables, rice production and pasture for dairy cows and sheep. In Australia, approximately 75% of all water supplies are used in agriculture. 15% of water use in Australia is Domestic and only 10% of water is used for Industry Read the newspaper article Waste water puts paid to vegie wilt by Melissa Fyfe and answer the questions which follow

Waste water puts paid to vegie wilt by Melissa Fyfe


The Age- June 1, 2005
Celery is a thirsty crop and not a handy thing to grow in a drought. But at the Corrigan family farm on Clyde, in Melbournes south-east, the celery will never again wilt from lack of water. On Monday, the Corrigans turned on their supply of Class A recycled water-treated from the sewerage of 1.5 million Melbournians at the Eastern Treatment Plant in Carrum. It will also water the Corrigans bok choy, salad mix, onions and silverbeet, which you can buy at Coles, Safeway and Richies supermarkets. Environmental Minister John Thwaites yesterday launched the Eastern Treatment Plant recycled scheme, which will provide 5000 million litres of recycled water each year to 60 vegetables growers, several golf courses and the Cranbourne racecourse. The Water has gone through sophisticated treatment process and vigorous testing to prove it is safe to irrigate food crops. It will also flow into 1850 homes in the nearby Sandhurst housing development for use in gardens and toilets. And the City of Casey will take 60 million litres each year to water playing fields in a new $30 million sporting complex in Cranburne East. For most farmers in the Cranbourne, Five Ways and Clyde districts, the water will not totally replace fresh water. But it will be an insurance against drought. The area, which once had reliable rainfall, has had eight years of drought. The way the weather patterns are going it wont just be our insurance, it will be our main source said farmer Peter Cochrane.

Identify the environmental issues in the primary production of food which is the focus of this article Water Use Describe the strategy outlined in the article which has been developed to assist vegetable growers The development of water recycling plant to recycle human sewerage into water which can be used by vegetable growers to water their crops List two other benefits the community will gain as a result of this strategy Local housing developments will be able to use the recycled water in their toilets and gardens The recycled water will also be used to water playing fields in a new sporting complex at Cranbourne East The recycled water will also be used by several golf courses and the Cranbourne racecourse to water their courses Explain why the strategy outlined in the article will provide an economic advantage to the vegetable growers in Melbournes South East in the future The water recycled strategy will provide an economic advantage to vegetables growers in Melbournes south east in the future as it will provide an insurance against drought. This means that vegetable growers will not be reliant on unpredictable rainfall and will be drought proofed in the future Chemicals Overuse of fertilizer can lead to nitrate run-off into water causing development of blue-green algae. Misuse of pesticides can also cause contamination of the environment Water Use Irrigation system must be managed effectively to maintain quality, prevent salinity and maintain natural biodiversity. Over watering increases the water table causing ground water to rise and bring the natural salts to the surface. Crops are unable to grown and are likely to die in a saline environment

Land Degradation Land degradation can occur as a result of land clearing, over-cropping and overstocking in fragile environments. Crop rotation can improve the soil sustainability

Organic Farming Consumers are increasingly demanding foods that are organically grown without the use of herbicides. Clean green foods are also an important part of the Australian export market

Describe three main environmental issues facing famers today Poor water management overwatering can cause an increase in the salinity of the soil Excess use of chemicals run-off from herbicides and pesticides can contaminate waterways Land degradation wind erosion removes valuable top soil, decreasing land productivity Identify two strategies that could be adopted to improve the management of the use of irrigated water for food production Farmers could update their irrigation system to a drip-irrigation system that controls and monitors the water delivered to the plants. This will ensure that the minimum amount of water required for the growth and health of crops is used thereby ensuring that water is not wasted by overwatering. This will also protect the soil quality Farmers should undertake regular maintenance on their irrigation channels and ensure that they repair any breaks in channels. This will ensure that water is not lost or wasted and is therefore more sustainable Farmers could update their irrigation system by enclosing open-channels or using pipes to transport water. This will prevent loss of water by evaporation and ensure a more sustainable system of water usage Farmers could install moisture sensors that will ensure that watering will cease when sufficient water has been applied to the soil, or not occur if there has been rain. This will mean that less water is required from irrigation systems meaning improved sustainability Farmers could laser level their paddocks used for food production such as rice. This will ensure that paddocks flood quickly and evenly, saving water

Explain why the use of chemicals can have a negative impact on the environment The use of artificial fertilizer, herbicides and pesticides dissolve in the rain. This dissolved nitrate runs off the fields and can contaminate river and groundwater, polluting fresh water systems. There is also evidence that nitrogen is released into the atmosphere and is a major air pollutant as well as contributing to acid rain. Some consumers are also anxious that chemical residue may remain in the food crop and accumulate in the body once the food is eaten What is the difference between herbicides and pesticides? Herbicides are sprayed on weeds because weeds compete with food crops such as wheat, oats, rice and barley for nutrients from the soil. They are biodegradable, which means they begin to break down soon after spraying. All legal herbicides go through a rigorous testing program to ensure no harmful chemical residues remain when food is harvested Pesticides are chemicals that control particular pests specific crops. They have varying toxicity level and must be used responsibility. In the Australian vegetable industry there is a national registration system of pesticides that are effective. Listed pesticides must not leave unacceptable pesticides residue in the vegetables or the soil. The most cost effective method of delivery way is to aerial spray the crops Discuss how irrigation can reduce the productivity of land used for primary production Overwatering can occur as a result of poor irrigation practices. This can cause the ground water to rise, bringing salt to the surface. The increased salinity makes it difficult for crops and pasture to survive and grow Identify two causes of soil erosion Wind Water Logging Managing the use of chemicals
Producing clean food is very important to Australian primary producers as they currently have a strong reputation around the world for producing clean, healthy and safe food. Chemicals are also very expensive for farmers to purchase, so it is to their economic advantage to use the minimum amount to protect their food crops Aerial spraying must be undertaken on days when there is little wind to prevent spray drifting onto other paddocks Plants grown for food production will not grow in salty soils. As the amount of food that can be produced decreases and farmers profits decline Aerial spraying contractors must fly relatively close to the ground to spray the crop accurately and prevent spray drifting Chemicals must be carefully and accurately mixed to ensure the concentrations are correct and the correct amount is applied Crops must be monitored regularly to evaluate the presence of insects on the crop to determine if further spraying is required

During the summer of 2011, a locust plague hit many farming regions in Victoria. Farmers were forced to use chemicals to protect their crops Describe three strategies farmers should use when applying these chemicals to ensure the safety of the food crops as well as the environment Aerial spraying must be undertaken on days when there is little wind to prevent spray drifting onto other paddocks Aerial spraying contractors must fly relatively close to the ground to spray the crop accurately and prevent spray drifting Chemicals must be carefully and accurately mixed to ensure the concentrations are correct and the correct amount is applied Crops must be monitored regularly to evaluate the presence of insects on the crop to determine if further spraying is required Land Degradation Australia is one of the oldest continents and, as a result, has some of the oldest soils on the planet, which are nutrient poor and extremely shallow. Unlike soils in other parts of the world, Australian soils replenish themselves very slowly and in many areas are considered non-renewable. Land degradation can be causes through soil erosion and poor soil health both nutrient loss and soil acidification Erosion Erosion of soil occurs when vegetation covering the land and the surface of the lands crust is damaged, often creating large gullies. The main causes of soil erosion are extreme weather conditions, such as drought and poor land management Poor Soil health The health of the soil is affected by two main factors soil acidification and low nutrient level

Why is land degradation such a concern in Australia? Because even though the soil in Australia is some of the oldest on the planet, it is nutrient rich and extremely shallow. The soil replenishes itself, but very slowly. The Australian climate and environment is also a concern to land degradation. Also the farming practices brought over by the British setters did not help future generations of farmers. Poor soil health and erosion are two main concerns with land degradation

Outline the main causes of erosion and the impact it can have on the environment Drought Poor land management List three strategies of minimising soil erosion Minimising the amount of tillage, so that the soil is not dug up and exposed to the water and wind Leaving stubble to cover the soil after harvest Planting trees so their roots will hold the soil in place Contour faming planting crops across the contours of the land rather than up and down to prevent water washing soil away Building contour banks that run across the slope to stop water running down the hill and washing soil away Using silt traps to slow the flow of water and catch waterborne soil and seeds. The seeds caught in the traps then germinate and help to slow water movements, resulting in more stable soils

What is soil acidification? Soil acidification occurs when plants takes up nutrients and release acidic waste from their roots. Some fertilizers and sheep and cow manure can also turn soil acidic. Increased use of fertilizers and water has also increased the rate at which soil acidification occurs. Once soil becomes acidic, crops and pasture do now grow very well and the productivity of the land decreases How could a famer improve soil health? Understand the PH level of their soil and test it regularly Add lime to paddocks to help lower the PH level Use no-till or conservation farming techniques for crop production Use a crop rotation system

Organic Farming Organic farming uses farming practices that produce food without the use of artificial chemicals, instead using natural systems Organic food production is a whole system of growing and handling food. This means that organically produced foods Are not produced, processed, packaged and transported with the use of herbicides, pesticides, fungicides and synthetically produced fertilisers or other products Are not treated with preservative, hormones, other synthetic chemicals or irradiation Cannot use genetically modified organisms in any stage of their production

Environmental considerations are one of the driving forces behind the increase in the production of organic food products What is organic farming? Organic farming uses practices that produce food without the use of artificial chemicals, instead using natural systems. How can a primary producer achieve the label certified organic? Certified organic means that a producer has been produced in accordance with a specific organic standard as established by a certifying agency Outline two reasons why consumers would select organic food over food produced using traditional methods Consumers believe organic foods can provide health benefits, particularly higher levels of nutrients Organic foods are believed to taste better than non-organic produce Consumers have the security that organic foods have not been genetically modified Organic food products contain fewer artificial ingredients and lower chemical residues Consumers are supportive of sustainable farming practices and its positive impact on the environment Outline two reasons why the benefits of organic farming would assist the producer The use of satiability practices such as crop rotation, enables farmers to improve soil fertility while reducing the impact of pests and weeds Livestock can be raised in a stress-reduced environment without the use of growth hormones or antibodies The idea of traditional seed varieties helps to preserve the diversity of crop for future generations High-quality production standards that are assessed through a rigorous audit system are achieved Crop yields can be stablised and increased particularly on land that has been considered marginal for food production Outline two reasons why organic foods benefit the environment Artificial pesticides and herbicides are prohibited. The use of organic and sustainable methods of pest and diseases control ensures that plant health is maintained Sustainable farming practices that can prevent salination and soil erosion and improve the ability of the soil to take up and retain water are implemented

Process of Product Development Whether an excising product is to be redeveloped through a line extension or a new product developed in response to competition, or a new product range developed, food manufactures will approach the problem by following the design process. The design process is a series of systematic steps which the manufactures takes to develop the new food product

A major dairy manufacturer has asked you to produce a small chocolate-coated baconyoghurt to serve to school aged children. It must have appealing sensory properties and be served in individual containers. It should also be enjoyed by adults as well as children Develop two criteria for evaluation from the information outlined in the design brief above Is the product a small chocolate yoghurt suitable to serve to school aged children? Does the yoghurt have appealing sensory properties? Are they served in individual containers? Does the bar appeal to adults as well as children?

Outline two methods that the dairy company may have used to develop ideas for the new yoghurt Attend international trade fairs Examine trade journals to identify trends Analyse competitors products to see whether the ideas can be modified Consult consumer opinion, questionnaires, focus groups and surveys Undertake creative discussions or brainstorming sessions to dream up new product ideas Prototype A prototype is a sample product or trial model of the product idea that was outlined in the design brief; a prototype is produced on a very small scale to see whether the product idea is likely to be viable During the process of product development the confectionary company would develop a prototype. Explain what is meant by the term prototype and why it is an important part of product development A prototype is a sample product or trial model of the product idea that was outlined in the design brief. It is produced on a very small scale to see whether the product idea is likely to be viable The prototype is important because: It determines the ingredients and their proportions needed to produce the product Allows an assessment of the sensory properties Determines whether the product can be produced using the existing equipment, knowledge and technical expertise of the current staff Allows an estimation of costs and determines whether the product will be economically viable Allows an evaluation of shelf-life and packaging requirements Qualitative or Sensory Analysis involves sensory test that are used to rate and/or rank the organoleptic (organoleptic refers to the sensory properties of food) or sensory properties of food such as appearance, aroma, flavour and texture Quantitative Analysis involves scientific techniques that can be used to measure features such as size or height, weight, volume, texture, colour, viscosity, shelf life and nutrient content How do you measure the viscosity of the yoghurt? Viscosity is a term used to describe the resistance of semi-solid foods. To compare viscosity of two difference substances use a flow chart. See page 222 for more details about how to construct a viscosity slope How do you calculate the volume of the yoghurt? Volume is a simple test for measuring the volume of some foods is to use a graduated measuring jug. Volume = volume A minus volume B. See pages 221 to see how calculate volume

In the development of the new yoghurt, the confectionary company will undertake quantitative tests. Identify two features of the snack bars the company will test when they carry out a quantitative analysis on the prototype Quantitative tests could include: Weight Volume Size Colour Viscosity Nutrient/chemical analysis Now, go and get yourself a chocolate bar (I think you deserve it!!) and complete this table on the sensory properties using year 12 descriptor words

Sensory Properties
Appearance

Chocolate bacon yoghurt


Smooth, pale, brownish colour, small squares of pinkish bacon

Aroma

Light chocolaty aroma

Flavour

Sweet, chocolaty, saltiness from bacon

Texture

Crunchy bacon pieces, aerated, smooth, thick

Having developed a successful prototype, the company will then move into the production phase of the product development. To do this, the company begins to carry out production trials to determine whether it is possible to replicate the prototype using full-scale equipment. Test the performance of any new equipment. The process engineer will design a production line to produce the product, including exact ingredients to be used, processes, processing conditions such as oven temperatures and then they will prepare a detailed HACCP plan

Outline two main steps in the production stage of the chocolate-coated snack bar Carry out production trials to determine whether it is possible to replicate the prototype using full-scale equipment Test the performance of any new equipment The process engineer will design a production line to produce the product, including exact ingredients to be used, processes, processing conditions such as oven temperatures The preparation of a detailed HACCP plan
Line Extensions: Line Extensions are variation on an existing commercially available food product by changing the product in some ways so that it appeals to a wider range of consumers, for example, developing a range of new flavours, packaging into different-sized units or changing the nutritional qualities Me Too Products: Me Too products are copy of an exciting product produced by a rival company or competing manufacturer

Following the success of the product the company has decided to make a single-serve icecream using similar ingredients Identify the type of product development used in producing this new ice-cream Line Extension Outline the main reason the company would undertake this type of product development Line extension will help to address challenges from competitors by maintaining company profits by expanding existing lines. Line extensions also allow manufacturers to meet consumer needs, for example, by adding new flavours or specific nutrients and therefore maintain product loyalty Functional Foods are those foods that provide a health benefit beyond basic nutrition, for example, by adding Omega-3 to a food that does not normally contain this nutrient, or by decreasing the fat content of a traditional food, such as milk Sanitarium has developed a new drink called Up&Go Vive. This drink is high in fibre (contains Hi-maize), low in fat and sugar and is low GI. This product is considered to be a functional food Define the term functional food A functional food is one that provides health benefits beyond basic nutrition Explain why this drink is considered a functional food This drink is a functional food because it has added fibre (High-maize, a resistant starch) and the fat and sugar content are lowered

List two health benefits of functional foods Provides a positive benefit for the digestive system Protect the cardiovascular system Assist in the prevention of certain types of cancers Provide and altered fat, sugar, salt, fibre, vitamin or mineral composition Improve the health of particular groups at risk for example, the addition of folate prevents the development of neural tube disorders such as spina bifida in the developing foetus Be designing to benefit older adults, people with diabetes and people at risk of heart disease by providing an optimal fat ratio Be designed specifically for athletes Assist consumers with chronic allergic conditions List the two main categories of functional foods and give and example of a food from each classification Category Example Low fat milks, fat-reduced cheese, saltProcessed Foods reduced butters and margarine, soft drink low in sugar Nutrients such as folate added to breakfast cereals, iodine and resistant Food products to which specific ingredients starches such as Hi-Maze added to bread have been added in order to enhance the or Omega-3 added to a range of food health benefits of the food products, including milk, bread and margarine Explain why BARLEYmax is considered a functional food BARLEYmax is a grain and has been produced by CSIRO and has been rolled into flakes and used a key ingredient of a breakfast cereal. The reason why it is considered a functional ingredient is because it gives the consumer health benefits beyond the basic nutritional of a normal grain or rolled breakfast cereal

Consumer demands for health and convenience are two of the driving forces that would have influenced the development of the Up&Go Vive product. Explain why health and convenience are important issues for many consumers Health: Many consumers are concerned about their health, particularly the increasing 2 marks incidence of obesity. They now realise that they need to improve their diet as diet-related diseases are having a greater impact on health. Consumers are therefore looking to functional foods to provide health benefits beyond basic nutrition. Convenience: Many consumers wish to maximise their leisure time and as work and family commitments increase they look for meal solutions to save time in the preparation of meals. Many people eat on the run so food must be convenient to eat and be portable -Stevia is a natural sugar replacement derived from plants -Hi-maize is a prebiotic which is partially rich in resistant starch and acts like dietary fibre in the body What ingredient could Sanitarium have used to replace the sugar in this product to retain the sweetness in the drink? Stevia or aspartame Why is Hi-maize considered to be valuable prebiotic substance? Hi-maize is suitable to use in drinks as it is a fine white powder and has no flavour or aroma and does not alter the texture of products Explain why Hi-miaze is considered to be a suitable ingredient to increase the fibre content of food products such as drinks It has been designed for busy people who often do not have time to sit down and eat breakfast, but still want the benefits of a high-fibre breakfast cereal and milk Identify a target market for bread containing omega-3 and explain why it would appeal to this market People that dont like fish and dont want to take supplements, however, still want to consume Omega-3 and still get the health benefits from this fatty acids Explain the meaning of the term food intolerance. Include an example of food intolerance in your answer Food intolerance is a chemical reaction to particular foods; it is not an immune response. For example gluten intolerance Explain the impact this intolerance has on a persons food choices Gluten intolerance (coeliac disease) affects peoples ability to digest gluten, a protein found in some cereals. A person suffering from this disease must avoid cereals such as wheat, rye, barley and oats

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