World Food: Production and Use is a comprehensive look at food production and consumption worldwide.

This global overview of agriculture discusses all of the primary aspects of food production and relates that information to human nutritional needs. It covers everything from food crop production to food preparation.

Beginning with a detailed description of representative farms in different climates, World Food: Production and Use:

• Describes how and where food is produced and who produces it
• Compares and contrasts different farming systems and describes how local culture and environment influence food production and use
• Contains detailed information on human nutrition
• Features specific information on: grain crops; vegetables; root crops; fruits, berries and nuts; and farm animals and fish
• Discusses factors that impact food production, including weather, soil, fertility, and water
• Includes a chapter on increasing food supplies
• Addresses some of the issues surrounding Genetically-Modified Organisms (GMOs)

Complete with a CD-ROM with color graphs, tables, and pictures, this is an ideal textbook for courses on world food systems in agriculture, agronomy, crop science, and food science programs. It is also an excellent resource for professionals working in agricultural or international development, relief agencies, or volunteer organizations such as the Peace Corps.

Contents

1. Representative Farms From Around the World
2. Human Nutrition
3. Grain Crops
4. World Vegetables
5. Root Crops
6. Fruits, Berries and Nuts
7. Farm Animals and Fish
8. Climate and Food Production
9. Soils and Water
10. Raw Materials of Agriculture
11. Increasing Food Supplies
12. Genetically Modified Crops & Animals

Index

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