Definition of aquaculture

Aquaculture is a relatively new word used to describe the art, science and business of producing aquatic plants and animals useful to humans.

It is an art because it takes a considerable degree or intuitive skill to do well, and a science because its practitioners need to understand the basic of aquatic biology, as well as the chemistry and physics. 

Fundamentally, aquaculture means farming in water instead of on land. It is the farming of aquatic organisms, including fish, mollusks, crustaceans and aquatic plants, and embraces all kinds of aquaculture.

It has had rapid, global development during the recent 40 years particularly, fish and crustacean culture. 

Agriculture and fisheries are part of heritage, but aquaculture, especially in the developed countries, is a latecomer and has to make its way in regularity circumstances that are much more rigorous.

Farming implies some sort of intervention in the rearing process to enhance production, such as regular stocking, feeding and protection from predators.

Aquaculture occurs in three general environments:
*Warmwater aquaculture
*Coldwater aquaculture
*Mariculture or marine culture
Definition of aquaculture

Field Corn

Corn (Zea mays L.) or maize, as it is known in Europe and other part of the world originated in the western hemisphere. In the United States, most corn is field corn. A kernel of field corn consists of 66 percent starch 2-4 percent oil and the reminder mainly cellulosic material.

Although it is now grown around the world, production of field corn in the United States exceeds in any other country and is usually about equal to that of the rest of the world put together. Field corn is primarily used for animal feed.

Currently, less than 10 percent of the United States field corn is used for direct domestic human consumption in corn based foods such as corn meal, corn starch and corn flakes, while the remainder is used for animal feed, exports, ethanol production, seeds, and industrial uses.

Field corn is entirely different as a food crop from the sweet corn that is harvested immature in summer and cooked fresh on the cob or cut from the cob in food plants and preserved by canning or freezing later consumer us as a vegetable.

Field corn is allowed to mature before harvest in the fall. It is shelled as a part of the harvesting operation and typically requires drying on the farm before storage or delivery to country elevator, grain terminal, or mill.

There are two basic strains of field corn, Flint and Dent. Flint corn is the hardier and harder of the two and has less starch. Dent corn is softer and is the variety that is usually grown for flour.

A very small part of the field corn crops of white corn varieties are used in foods as the chief ingredient in masa and lye hominy, while corn meal sold at retail, the grits being use as vegetable menu item or hot breakfast cereal, and the meal for making white corn bread and muffin.

Much field corn is used as feed for animals on the farm where it is grown but far larger amounts are manufactured into mixed feeds by formula feed manufacturers, feedlot operators and the like.
Field Corn

Food Science and Society

Food Science and Society
Perhaps the greatest impact of food science on society has come in the area of agriculture. The earliest development of agriculture changed nomadic societies to settled ones, because farming is more readily done on cultivated land or land that already has been used as a farm. Ones the idea of farming the same piece of land was conceived, permanent shelter became more practical and the forerunners of modern-day houses were built.

The protection of farms was important enough to cause farmers to group together and to establish boundaries, and tiny hamlets, the forerunners of modern day towns and cities were formed. But even as the art of agriculture improved in efficiency so that increasingly less farmers were able to produce enough food to feed the population, farming efficiency as late as 1862 was only about 4.5 – that is took 2 farmers to produce the food requirements for 9 people.

 Within hundred years, the U.S Department of Agriculture, in collaboration with land-grant colleges, farmers, and state extension agencies, increased the farming efficiency dramatically to 26 – that is, it took only 1 farmer to produce the food requirement of 26 people.

This accomplishment release a large portion of the population to engage in other efforts such as manufacturing , construction, transportation, education, research, research, and medical services. Because of the added manpower that the United States was able to direct in other fields, it became transformed from a fledgling nation to the largest food producing one, the leading industrial one, the world’s strongest political and military power.
Food Science and Society

Food Science Impact to the Society

Food science is an interdisciplinary field that evolved first from chemistry, then microbiology and medicine.

The origin of food science is unclear but history reports that Egyptians, Greeks, and Romans were able to preserve a variety of foods on vinegar, brine, honey or pitch.

What is the impact of food science to the society? Perhaps the greatest impact of food science on society has come in the area of agriculture.

The earliest development of agriculture change nomadic societies to settles ones, because farming is more readily done on cultivated land that is already used as a farm.

Once the idea farming of the same land conceived, permanent shelter became more practical and the forerunners for modern house were built.

The protection of the house important enough to cause farmer to group together and to establish boundaries, the forerunners of modern day towns and cities were form.

What has the science done to increase population? In the first place, by machinery, fertilizers and improved breeds it has increased the yield per acre and the yield per man hour of labor.

Food science is responding to present day and expected future health and safety trends. The use of sciences such biotechnology, genetic engineering, computer technology, microbiology and chemistry will allow the food scientist to help bring to the marketplace new foods that will met the needs and desires of the consumer.

The discovery and utilization of scientific principles in food sciences, culminating in the preparation, packaging and distribution of process food, have provided a supply of safe, wholesome, and nutritious foods unknown before in history.

Food science will have a great impact at the manufacturing product and consumer levels, resulting in more efficient production of foodstuff and effecting improvements in both quality and “freshness.”

The multifactor nature of food is considered in the production of high quality, safe, nutritious food. Food science has been an integral part of society, The contribution of food scientists to the global world food supply is immense.
Food Science Impact to the Society