In recent decades, bioengineering has revolutionized the agricultural industry, ushering in a new era of food production and consumption, and sustainability. While we continue to face issues with disease, worker shortages, and poor funding of farms, the future is in bioengineering; a future where food can be revolutionized.

One of the most prominent examples of the modern effects of bioengineering on food is the development of seedless watermelon. Traditional watermelons contain black seeds that contribute to their reproduction and genetic diversity. However, the presence of seeds can be bothersome to consumers, leading to discomfort while eating and the need to spit them out. In the 20th century, scientists began experimenting with hybridization techniques to develop seedless watermelon varieties.

Among many methods, the most interesting is chromosome duplication. This method is a breeding technique used to create seedless watermelons. It involves crossbreeding a diploid watermelon plant (with two sets of chromosomes) with a tetraploid watermelon plant (with four sets of chromosomes). The resulting seeds grow into triploid watermelon plants (with three sets of chromosomes) that are sterile and cannot produce viable seeds. However, they can produce fruit with underdeveloped, soft, or white seed coats, making them seedless or nearly seedless. This basic biology lead to a massive innovation in the food industry.

The introduction of seedless watermelon is a testament to the positive impact of bioengineering on food production. With traditional watermelon varieties, farmers had to carefully manage pollination to prevent crossbreeding, which could result in seeded fruits. This process was labor-intensive and required meticulous planning. However, seedless watermelon plants do not produce fertile seeds, eliminating the risk of crossbreeding and simplifying cultivation practices. Moreover, seedless watermelon plants tend to be more robust and disease-resistant, leading to higher crop yields and reduced reliance on pesticides. As a result, farmers can produce larger quantities of watermelon, meeting the rising demand from consumers. This increase in productivity has not only benefited farmers economically but has also contributed to more stable food supplies.

The availability of seedless watermelons has significantly influenced consumer behavior. The absence of seeds has made the fruit more appealing to a broader audience, including children and those who previously disliked dealing with seeds. Consequently, seedless watermelons have become more popular than their seeded counterparts, leading to shifts in consumer preferences and purchasing patterns. Furthermore, the rise of seedless watermelons reflects the increasing consumer demand for convenient and easy-to-consume foods. In today’s fast-paced world, people often prioritize convenience over traditional values, and seedless watermelons perfectly align with this preference. This trend has prompted food producers to explore bioengineering methods to create other seedless or easy-to-eat fruits and vegetables, expanding the range of convenient options available to consumers.

While the advent of seedless watermelon and other bioengineered crops has offered significant benefits, there are also concerns regarding the long-term sustainability of such practices. Critics argue that bioengineering might lead to a reduction in genetic diversity within crop populations, making them vulnerable to pests, diseases, and environmental changes. Moreover, the widespread adoption of bioengineered crops raises questions about potential cross-contamination between genetically modified and non-genetically modified crops, threatening the integrity of organic and conventional farming practices. It is crucial to establish strict regulations and measures to prevent unintended consequences and ensure the coexistence of different farming methods.

The development and widespread adoption of seedless watermelon serve as a powerful example of the modern effects of bioengineering on food production and consumption. Bioengineering has allowed for the creation of crops with improved qualities, such as seedlessness, which cater to changing consumer preferences and increase food productivity. However, it is essential to strike a balance between the benefits of bioengineering and potential environmental and sustainability risks. The future is exciting!

Sources:
https://cucurbitbreeding.wordpress.ncsu.edu/watermelon-breeding/seedless-watermelon-breeding/
https://www.ksat.com/news/local/2022/02/14/what-is-a-bioengineered-food-and-why-do-some-food-packages-now-have-that-label/
https://ag.purdue.edu/gmos/why-gmos.html

Cooking is a daily routine that affects our environment, and it is vital that we approach it in a sustainable way. In this article, we will explore some tips on how to be more environmentally friendly when cooking, including sustainable food practices, such as farm-to-table, reducing food waste, and ethical food sourcing.

Farm-to-table is a sustainable food practice that reduces our carbon footprint by sourcing local ingredients from nearby farmers and producers. This helps to minimize transportation and packaging, which has a significant impact on the environment. Shopping at local farmer’s markets or joining a community-supported agriculture (CSA) program is a great way to practice farm-to-table cooking and support the local economy. Additionally, this practice promotes biodiversity, which is essential for maintaining a healthy ecosystem. Simply buying seeds and digging out a small patch in your backyard is a great start to getting fresh products that help the environment!

Reducing food waste is another crucial aspect of sustainable cooking. The USDA reports that an estimated 30-40% of the food supply is wasted, leading to significant environmental consequences. Planning meals in advance and only buying what is needed is a great start to reducing food waste. Additionally, using all parts of the ingredients and composting food scraps can significantly reduce methane emissions from landfills. This way, we can reduce our carbon footprint and minimize the amount of food that ends up in the trash. It’ll be hard for anyone to go to completely no waste, but whatever waste you do have, make sure you can deal with it the proper way. For example: composting or fertilizing.

Ethical food sourcing is essential for sustainable cooking. It involves selecting ingredients that are produced in an environmentally and socially responsible way. For instance, choosing meat products that are certified organic or grass-fed and avoiding products that come from factory farms. When selecting seafood, it is important to choose sustainably caught or farmed products and avoid overfished or destructively caught species. By supporting these practices, we can help reduce our impact on the planet and promote ethical and sustainable food production. Spending an extra few bucks for “premium” meat may seem like a luxury, but it has been made increasingly more affordable.

Cooking in bulk is another sustainable cooking practice that can help reduce energy consumption and time spent cooking. Additionally, leftovers can be repurposed into new meals, reducing the need to purchase new ingredients. Slow cookers, pressure cookers, and roasting large quantities of vegetables are some ways to cook in bulk. By adopting this practice, we can save time and energy while still enjoying delicious meals.

Finally, choosing energy-efficient appliances and sustainable cookware is essential for sustainable cooking. Induction cooktops and convection ovens are examples of energy-efficient appliances that can help reduce energy consumption. Sustainable materials such as cast iron or stainless steel are ideal for cookware instead of non-stick cookware that contains harmful chemicals that are difficult to recycle. Choosing these environmentally friendly appliances and cookware promotes responsible resource use and reduces our carbon footprint.

In conclusion, adopting sustainable cooking practices is crucial in minimizing our environmental impact when cooking. By practicing farm-to-table cooking, reducing food waste, and ethical food sourcing, we can ensure that we are using our resources responsibly. Cooking in bulk and using sustainable appliances and cookware can also reduce our carbon footprint. By adopting these sustainable cooking practices, we can enjoy delicious meals while taking care of our planet.

Sources:
http://socisdg.com/en/blog/sustainable-cooking/
https://www.usda.gov/foodlossandwaste
https://www.usda.gov/media/blog/2013/01/28/whats-your-beef-prime-choice-or-select

The use of technology in the food industry has changed how we produce and find food, including the way we use applications, robotics, data and processing techniques. While it may not be the first thing that comes to mind when it comes to food, technology has become an essential part of food production and processing.

According to a recent report from Dutch banking group, ING, the use of technology in the food industry helps manufacturers to produce food more efficiently for a growing world population. With a growing population, the demand for food is increasing each year. Technology improves the processing and packaging of food, resulting in increased shelf life and safety. It is important for foods that are mass produced to be the same. A reason why people today prefer unhealthy packaged foods over fresh foods from the farmer’s market is because when they open a bag of chips, they know what to expect. A fruit, for example, could be sweet, sour, soft, or firm. The use of technology helps eliminate this issue for packaged foods.

Robotic machines can eliminate safety issues in the food industry by performing the more dangerous tasks. In 2016, a tech company introduced a program for butchery, using robots to cut the more difficult meats and save workers from injury. Dangerous machinery cannot be coded to work symbioticly with humans. But working with other robots? They can do that just fine. It is more helpful to have a fully automated system than a partially automated system, which is why companies are decreasing their human workload while increasing their automated workload.

Surprisingly, 3D printing has become increasingly popular across the food industry. There have been several applications of 3D printing food, from NASA printing a pizza to creating soft foods for people who cannot consume hard food. It opens the door to innovation and helps with food sustainability, shaking up the industry in many ways. One alternative to eating the sodium and calorie high imitation meats is to eat 3D printed meat, which is almost a perfect copy of the actual thing!

Precision agriculture is a major player in the use of technology to improve food production. GPS tracking systems and satellite imagery are used to monitor crop yields, soil levels and weather patterns to increase efficiency on the farm. Drones are also used to locate and identify diseased or damaged crops and tend to them immediately, helping workers to be more efficient. With strict product requirements at large volumes and demand for lower pricing, robotic elements help create a faster environment to produce more goods than regular labor.

The use of technology in packaging has also become a concern for consumers, who pay attention to labels and harmful ingredients. Companies use technology to help them “go green,” finding alternatives to plastics and other harmful packaging for the environment. There are many different ways we are using technology in packaging, from edible packaging to micro packaging and even bacteria-fighting packaging. Consumers are also looking for where companies source their products and how they handle their waste. Currently, 40% of America’s food is thrown away each year. With the help of technology, strides are being taken to reduce that number and utilize extra food. For example, the app Copia uses its food waste reduction dashboard to connect businesses with surplus food to local shelters, after-school programs, and other nonprofit organizations.

With all these advancements in technology, there are so many different ways that it can really change how we produce food. Evolving technology could be the key to eliminating world hunger and solving our waste problem. The possibilities are endless, and we can only wait and see how technology will continue to revolutionize the food industry.

Sources:
https://www.forbes.com/sites/nicolemartin1/2019/04/29/how-technology-is-transforming-the-food-industry/?sh=2ae72dec20a3
https://www.3dsourced.com/feature-stories/3d-printed-meat-future-of-cuisine/

World hunger, global warming, and the pandemic are the current problems that the world is facing right now. All three are extremely relevant, and the former two will decide the economic and political future of the world. Since this site is about developments in the food industry, the first problem of world hunger is one that can be talked about. Many countries have high rates of hunger, which means that a person does nto have a guaranteed meal every day. This is a sensitive topic, and there are many levels to world hunger which most people don’t understand. Over the last 5 years, governments have been researching how to better the life of their starving citizens, how to aid them when they need it the most. And a possible solution may just be a simple crop. Jackfruit.

Jackfruit has always been an important fruit in many cultures. One important quality of the fruit is that all parts of it, including the tree it is grown on, can be used for the betterment of said cultures. The leaves of the plant and tree contain antioxidants, detoxifications, and phytonutrients. The wood from the tree is compact and easy to work with. It is also resistant to termites, making it a good choice for furniture. The fruit itself is extremely nutritious. Often used as a meat substitute, it has high levels of protein, potassium, minerals, and vitamins. In addition, it has the texture of pulled pork. This means that many countries in South Asia, where jackfruit naturally grows, can use this fruit to substitute for meats they cannot eat. Jackfruit also grows extremely fast, and produces large fruit that can weigh from 3-10 watermelons (27-90 kilograms).

But this has become a disadvantage. This fruit hasn’t gained the attention it deserves yet. The demand for jackfruit isn’t where it should be. Since the supply is so high, the price of jackfruit has gone down, as suppliers just want to get ride of their stockpile. But this has ruined the economy which goes hand in hand with jackfruit. Mass exports have become impossible due to the low valuation, where suppliers are losing money and still have the remaining 75% of their harvested jackfruit. If only this plant was able to be cultivated in other land masses, where the fruit could be growing in the place where it is needed. World hunger wouldn’t be a problem if this plant was everywhere. Yet, it is found everywhere. The countries with the highest hunger rates are Ethiopia, Nigeria, South Sudan and Yemen.These countries already have established trade with other countries on the African Continent, such as Kenya, Uganda, Mauritius, and other tropical African countries. These countries are known to be native to jackfruit.

The country which produces the most jackfruit annually is India. As mentioned before, they are forced to waste up to 75% of their annual harvest. This is not good, and the Indian government recognizes it. Fame is being brought to the fruit, and the stigma against it is being lifted. All the magical properties, the convenience, and the speed of growth have made it cheap. And people think that it is for people who can only afford jackfruit. Sales have decreased even more because people don’t want to be seen with an “imitation meat”. Organizations are being developed simply for the cause of bringing fame to the crop, and rightfully so. Jackfruit belongs in a higher category of fruits than it currently is in.

Vegan consumers have been crazing over jackfruit for years. In the past, veganism was correlated with green vegetables, no flavor, and people trying to lose weight. Now, veganism is a heavily studied diet which is also known for attempting to imitate the foods in the world of an omnivorous diet. Jackfruit is extremely versatile, and suitable for so many different dietary requirements. Jackfruit has the potential to become the face of veganism and the solution to world hunger all at once. People just need to give it the chance it deserves.

Sources:
https://borgenproject.org/jackfruit-ending-world-hunger/
https://lifetone.co.uk/blogs/news/jackfruit-leaves-health-benefits
https://kaliudabali.com/all-about-jackfruit-wood-or-jackwood/
https://www.actionagainsthunger.org/story/worlds-hungriest-countries