Corner Post editorial —
Perhaps we need a lesson in the exciting improvements in effeciency
by Courtney Leeper, posted Nov. 29, 2011
The other day as I was watching “The Beverly Hillbillies,” my eyes were opened to just how much our perception of food production has changed from the 1960s to today.
The episode began with Granny waking her sleepy family turned “soft by city livin’” at the crack of dawn to plow up their yard for a garden. Mr. Drysdale, the Clampett’s banker and neighbor, discovered Granny’s plan and tried to stop them, but Granny continued on stubbornly. It took Miss Jane taking the Clampetts to the supermarket for Granny to realize she didn’t need to grow her own food. She could buy it from farmers who make it their life’s goal to produce food efficiently.
Today’s food conversation is plagued with messages from organizations with specific missions from animal rights to organic practices. Everyone has something to say, and the mixed messages are confusing consumers. With the issue being as important as food security and safety, it’s understandable that consumers might be wary of modern practices. Unfortunately, this wariness can lead to mistrust of new developments that could be beneficial and improve efficiency. An increase in efficiency is essential to providing our growing world with a secure supply of food.
By the 1960s, agriculture had been revolutionized by technology, especially the increasing availability of mechanization. According to information from Ag in the Classroom, 1954 was the first year tractors outnumbered mules and horses on the farm. The developments continued to increase. Today, the uses of new developments including satellite technology and biotechnology have effected increasing efficiency of food production.
Miss Jane was correct in telling Granny that, “the modern farmer is so efficient that each one feeds 28 people,” in the 1960s. Today that number has more than quadrupled — by 1990, one farmer could feed 100 people. It’s a good thing, because with our growing population, efficiency is becoming even more important.
According to the U.S. Census Bureau, world population reached 3 billion by the 1960s. Today, that number has more than doubled to a total of nearly 7 billion and we are estimated to exceed 9 billion by 2050. In order to keep up with this growing population, we will need 100 percent more food, according to information compiled by Jeff Simmons of Elanco. Because our resources don’t expand with the population, efficiency will be key in producing this food.
Technology is an important part of developing more efficient practices. Contrary to what you might think, a summary of studies and data from the International Consumer Attitudes Study commissioned by Elanco, an animal health and protein product developer and marketer, shows that 95 percent of people do not disagree with the use of technology in food production. The study looked at 27 studies from various sources including the Vegetarian Journal Report, U.K. Food Standards Agency Report, the Harris poll, and the U. S. Department of Agriculture. According to this data, consumers are most concerned about the taste, cost, and nutrition (in that order) of their food. A study done by the Nielsen Company supported these findings.
Genetic modification is a development that has become important in today’s agricultural industry. Not only do GMOs increase yield, but they also improve taste and nutrition. According to information presented by the North Carolina Association for Biomedical Research, GMOs can enhance taste and quality, and add important nutrients that are commonly lacking in our diets. They also resist disease and pests without the application of chemicals.
Today, nearly every processed food at the grocery store contains genetically modified corn or soybeans. It is because of potential problems, including allergies and uncontrolled cross-pollination, that consumers often have a negative view of genetic engineering. These negative views slow the development and adaptation of genetic technology.
Technologic advances not only allow us to increase yield, but they also allow us to increase food safety and decrease cost. The Food and Drug Administration Foodborne Diseases Active Surveillance Network found a 33 percent decrease in foodborne illnesses from 1996 to 2009. According to Simmons, developments have also contributed to keeping food prices low.
Do not fall into the common misconception that the environment is suffering because of modern agricultural practices. In fact, some research shows the opposite is true. According to research published in the proceedings of the 2008 Cornell Nutrition Conference by J. Capper and D.E. Bauman from the Department of Animal Science at Cornell University and R.A. Cady from the Monsanto Company Animal Agricultural Group, the carbon footprint of producing milk, per kilogram, decreased 63 percent from 1944 to 2007. In 2010, J. Capper found the carbon footprint of beef production to have decreased 18 percent from 1977 to 2007.
Miss Jane exhibited an excitement for developments in agriculture that were exploding in the 1960s. We’ve come much further since then, but I sense our excitement for technology is not growing. In order to keep up with the demands of our growing population, we cannot stand to lose excitement over growing technology. Technology improves efficiency and can keep us in a safe and secure supply of food.
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