FOOD PRODUCTION AND STORAGE

INTRODUCTION

Food production and storage are important aspects of agriculture and human survival. Food production refers to all the processes involved in growing, rearing, processing, and preparing food for human consumption, while storage is the method of keeping food safe and suitable for use over a period of time without spoilage.

Food Production

Food production is the process of making food available for human use. It includes the following activities:

1. Crop Production
    This involves growing crops such as cereals (rice, maize, millet, sorghum, wheat), legumes (beans, groundnut, cowpea), tubers (yam, cassava, potato), fruits, and vegetables. Crop production requires land preparation, planting, weeding, fertilization, irrigation, and harvesting.
2. Animal Production
    This is the rearing of farm animals like cattle, sheep, goats, poultry, and fish for meat, milk, eggs, leather, and other products. Animal production involves feeding, breeding, housing, health care, and proper management.
3. Food Processing
    After harvesting crops or slaughtering animals, raw materials are processed into consumable forms. For example, cassava is processed into garri, flour, or fufu; milk into cheese or yoghurt; and maize into pap or flour.
   
   Modern Methods of Food Production
   • Mechanization – use of machines to plant, harvest, and process food.
   • Irrigation – supplying water to crops in dry seasons.
   • Fertilization – adding nutrients to soil for better yields.
   • Pest and Disease Control – use of pesticides, herbicides, and biological methods.
   • Improved Varieties – use of hybrid seeds and improved livestock breeds.
     
     Ways of Improving Crop Yield
     The yield of a crop refers to the total amount of harvest obtained from a piece of farmland. Improving yield is important because the human population is increasing, but farmland and natural resources are limited. Some biological and agricultural practices used to increase yield include:

1. Application of Fertilizers and Manure

• Crops require mineral salts such as nitrogen, phosphorus, and potassium for growth.
• Fertilizers (inorganic) supply these nutrients in concentrated form. For example, ammonium nitrate supplies nitrogen for leaf growth.
• Manure (organic) such as compost, animal dung, and green manure not only supply nutrients but also improve the structure of the soil, retain moisture, and encourage the growth of soil organisms.

2. Crop Rotation

• This is the planting of different crops in a definite sequence on the same land.
• Example: planting maize in the first season, legumes in the second season, and vegetables in the third season.
  Crop rotation prevents soil exhaustion, reduces build-up of pests, and legumes help restore soil fertility by fixing atmospheric nitrogen.

3. Planting of Improved Varieties

• Through selective breeding and genetic engineering, crop scientists have developed hybrid seeds that:
  • Resist pests and diseases.
  • Mature earlier than traditional varieties.
  • Produce higher yields per hectare.
    
    4. Irrigation and Drainage
• Irrigation is the artificial supply of water to crops during dry seasons.
• Drainage is the removal of excess water from farmland to prevent root rot.
• Both ensure optimum water supply for crop growth.

5. Pest and Disease Control

• Pests (insects, rodents, birds) and pathogens (fungi, bacteria, viruses) destroy crops.
• Control methods include:
  • Chemical control: pesticides, insecticides, fungicides, and herbicides.
  • Biological control: introducing natural predators or parasites of pests.
  • Cultural methods: crop rotation, mixed cropping, and early harvesting.

6. Mechanization

• Use of machines such as tractors, harvesters, irrigation pumps, and threshers.
• This saves time, reduces drudgery, and allows farmers to cultivate larger areas for more yield.

7. Timely and Proper Farm Practices

• Planting at the right time ensures crops use rainfall efficiently.
• Regular weeding prevents competition between crops and weeds.
• Proper spacing ensures that crops receive enough sunlight and nutrients.

Causes of Food Wastage
Food wastage occurs when edible food is lost, spoiled, or discarded. The major causes include:

1. Poor Storage Facilities – Lack of silos, refrigerators, or warehouses leads to spoilage.
2. Pest and Rodent Attack – Rats, insects, and weevils destroy stored crops.
3. Improper Handling During Harvesting – Rough handling, bruising, and late harvesting cause spoilage.
4. Transportation Problems – Bad roads and delays in moving food from farm to market.
5. Overproduction – Producing more than what the market can absorb, leading to wastage.
6. Climate Factors – Floods, excessive rainfall, or drought can destroy crops.
7. Lack of Processing – Failure to process perishable crops (like tomatoes, fruits, vegetables) quickly.

Methods of Preserving and Storing Food

Food preservation helps to extend the shelf life of food, while storage ensures it remains safe and edible until needed. It refers to the processes used to keep food safe and suitable for consumption over a long period by preventing spoilage from microorganisms, pests, and chemical changes. Storage is the proper keeping of food in suitable conditions until it is needed. Both preservation and storage are very important in food production because without them, a large quantity of harvested food would be wasted.

• Traditional Methods of Food Preservation and Storage

• Sun Drying
  This is used usually for fresh foods like grains, legumes, vegetables, and fish which are spread under the sun to remove moisture. It works with the principle that microorganisms need water to survive. Removing water through drying prevents their growth. It is cheap, simple, and does not require equipment, but it is weather-dependent and exposed food may get contaminated by dust or pests.
• Smoking
   This is used mainly for meat and fish, where the food is exposed to smoke from burning wood. It works with the principle that smoke contains chemicals such as phenols and formaldehyde which kill or slow down microorganisms, while the heat also removes moisture. It gives flavor to the food and prolongs its shelf life, but it is time-consuming, may alter the natural taste, and excessive smoke can be harmful to health.
• Salting/Spicing
   This is used for preserving meat and fish by rubbing them with salt or spices. It works with the principle that salt draws water out of microorganisms by osmosis, thereby killing them, while some spices contain natural antimicrobial substances that slow down spoilage. It is cheap, effective, and adds flavor, but it changes the natural taste of food and excessive salt may be harmful to health.
• Fermentation
   This is used for preserving foods such as milk (into yoghurt and cheese) and cassava (into garri or fufu). It works with the principle that useful microorganisms convert sugars into acids or alcohol, which make the food unsuitable for harmful microbes. It improves taste and nutrition and prolongs shelf life, but if not properly controlled, harmful microorganisms may also grow and the natural taste of food is altered.
• Earthen Pots / Underground Pits
   This is used for storing grains, yam, potatoes, and onions in clay pots or pits dug in the ground. It works with the principle that the cool, dark, and dry conditions slow down spoilage and insect activity. It is cheap, simple, and useful in rural communities, but it is not suitable for long-term storage, pests can still attack, and foods may lose their freshness.

• Modern Methods of Food Preservation and Storage

• Refrigeration and Freezing
  This is used for preserving perishable foods such as meat, milk, fruits, and vegetables at low temperatures. It works with the principle that low temperatures slow down or stop the activities of microorganisms and enzymes. It keeps food fresh and is effective for long storage, but it is expensive and requires constant electricity.
• Canning and Bottling
  This is used for processed foods that are heated and sealed in airtight cans or bottles. It works with the principle that heating kills microorganisms and the airtight container prevents recontamination. It gives food a long shelf life and makes transportation easier, but it is expensive and once the container is opened, the food spoils quickly.
• Pasteurization
  This is used mainly for milk and fruit juices. It works with the principle of heating the food to a specific temperature (about 72°C for 15 seconds) to kill harmful microorganisms without destroying taste and nutrients. It makes food safe and preserves flavor, but it does not completely sterilize the food, so refrigeration is still required.
• Vacuum Sealing
  This is used for dried or packaged foods. It works with the principle that removing air before sealing prevents the growth of microorganisms that require oxygen. It keeps food fresh for a long time, but it requires special machines and can be costly.
• Use of Preservatives
   This is used for many processed foods by adding chemicals such as sodium benzoate, citric acid, and nitrates. It works with the principle that these chemicals inhibit or kill microorganisms. It is very effective and suitable for large-scale production, but some preservatives may be harmful if consumed in excess.
• Cold Rooms and Silos
   This is used for storing large quantities of food. Cold rooms are used for meat, fish, fruits, and vegetables, while silos are used for storing grains such as rice and maize. It works with the principle that cold temperatures and controlled storage conditions reduce spoilage and protect food from pests. It is very effective for bulk storage, but it is expensive to build and maintain.

The Effect of Food Shortage on Insects

When food becomes scarce in the environment, insects are greatly affected because they depend heavily on a constant supply of food for survival, growth, and reproduction. Food shortage leads to a number of behavioral and physiological changes in insect populations. Food shortage affects not only humans but also insects in nature. Its effects include:

• Migration
   Insects may move from one place to another in search of food. For example, locusts form large swarms and migrate to greener areas where food is abundant. This migration often causes damage to crops in the new area.
• Reduced Reproduction
   When food is scarce, insects lay fewer eggs because their bodies lack the nutrients needed for reproduction. This leads to a gradual decline in their population over time.
• Competition
   Food shortage increases competition among insects as they struggle to feed on the little that is available. Only the strongest survive, while weaker ones die off, leading to survival of the fittest.
• Cannibalism
   Some insects may resort to feeding on their own kind when food is not available. This behavior helps them survive temporarily but reduces their overall population.
• Decline in Population
   Starvation caused by lack of food reduces the number of insects in a given habitat. Many die due to insufficient nutrients, leading to a general population decline.
• Increased Attack on Crops
   During periods of shortage, insects often turn to cultivated crops for food. This results in increased destruction of farm produce and serious damage to agriculture.