The operations with the evolution of food manufacturing influencing

The beginning of the food chain’s
the agricultural and fisheries sector. Agriculture refers to cultivating land
to produce crops or animals such as wheat and cattle. Plant production involves
sowing seeds and fertilising. Furthermore, meat production’s concerned with breeding
and treating illnesses and disease. Fisheries refer to commercial or scientific
cold blooded and aquatic species production within a wet environment. Contrastingly,
aquaculture involves cultivating aquatic animals and plants such as seaweed through
controlled breeding programs such as, fish farms.  


The agriculture and fisheries
sector’s operations have impacted individuals immensely. The AFI contributes to (or acknowledges)
consumer changing needs and wants by producing different foods and adhering to
food trends. An example of a food trend associates with the health conscious, desiring
to know product’s health and nutrition status. Businesses within the
agriculture and fisheries industry increase manufacturing healthy products such
as enriched calcium milk. Furthermore, the industry sector promotionally
utilizes labelling such as the health star rating on products to entice the
health-conscious market; more stars the healthier within the product category.
These promotional implementations can ensure diet-related diseases such as
obesity decrease by influencing individual’s decisions. Health attentive
consumers yearning functional foods, active lifestyles and attain limited
cooking skills ensured the industry produces quick, easy, individually served
and nutritionally enhanced, pre-prepared foods.

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The sector’s also influencing
Australian society. Multiculturalism within society, through migration and
travel, have increased food choices, enabling cultural diversity within foods
and ensuring Australian cuisine’s difficult to recognise; greatly consisting of
European and Asian flavours which reflect consumer food options within
supermarkets. Furthermore, food production affects Australian eating patterns. The
vast variety of food available within contemporary Australia means individuals
attain responsibility to make healthy decisions; health-related issues such as
obesity and added preservatives are common. Thus, the industry needs to assist
consumers’ food selection through easily understandable labelling; for example,
clearly listed ingredients, nutritional information and informed advertising. The
sector’s environmental operations also affect Australia’s overall health; the
industry largely uses fossil fuels and produces poisonous waste. Resulting in water
pollution, ecosystem damage and soil degradation; impacting the number of crops
and animals produced and food types consumed. Comprehensively, lifestyle
changes have resulted from the sector’s operations with the evolution of food
manufacturing influencing lifestyles.


Additionally, Australia’s
environment’s affected. Conventional farming utilises herbicides to control
weeds, insecticides, chemicals to prevent diseases, growth regulators and
fertilizers. Consequently, long-term environmental damage such as infertility,
salinity and soil degradation through chemical use and land clearing’s apparent.
Manufacturing and transport emissions, and packaging and storage processes emit
fossil fuels, contributing to air pollution, atmospheric carbon dioxide and
clean water. Alternatively, greater consideration’s given to farming techniques
which consider erosion, soil degradation and chemical use and are prevalent
within organic farming; such as, crop rotation. Organic farming’s chemical-free,
plant and animal production procedures, aiming to maintain and improve soil fertility
and organic matter in soil. A food product cannot be labelled as ‘organic’ unless
the product adheres to requirements such as, produced without synthetic
fertilisers. Organic produce’s certified by organisations authorised by the
Australian Quarantine and Inspection Service or AQUIS; ensuring members comply
with the National Standard for Organic and Biodynamic Produce. Despite organic
farming positives, negatives include, organic farms are usually smaller and
produce lower yields than conventional farming.