BIOTECHNOLOGY AND AGRICULTURE :BIOTECHNOLOGY AND AGRICULTURE Presented by: Shio Prakash yadav M.Tech food Process engn. 1 matters collected from google.com


ROADMAP :ROADMAP GLOBAL FOOD CRISIS BIOTECHNOLOGY IN FOOD:GLOBAL BENEFITS WHAT IS BIOTECHNOLGY AND HOW DOES IT WORK INCREASED USE AND CHARACTERSTICS OF BIOTECHNOLOGICALLY MODIFIED FOODS BENEFITS BY BIOTECHNOLOGY SAFER SIDE OF BIOTECH PRODUCTS Some Issues Relevant to Developing Countries CONCLUSION 2 matters collected from google.com


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Biotechnology IN FOOD global benefits :Biotechnology IN FOOD global benefits More flavoured food Improved nutrition Vaccines for developing countries Lactose free diary products Wildlife habitats unaffected Prevent childhood blindness Production of enzymes Reduction in cost and imporved quality. Diagnostics for food testing 4 matters collected from google.com


Slide 5:What is biotechnology A more traditional extension of traditional plant breeding Traditional plant breeding randomly transfers many unknown genes to enhance quality, size and appearance Transfer of single gene that causes the desired trait. Meet the ever-increasing need by increasing yields, decreasing crop inputs such as water and fertilizer, providing pest control methods i.e more compatible with the environment How does it work Identify the desired trait Isolate the specific gene Transfer the gene into the cells of the 2nd plant purposefully crossbred plants with desirable traits (or lacking undesirable characteristics) deliver new improved traits into the market. 5 matters collected from google.com


Increased use (1 mn to 90 mn acres in 5 yrs) :Increased use (1 mn to 90 mn acres in 5 yrs) Characteristics of biotechnologically modified crops 6 matters collected from google.com


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Requirement of increased food production and benefits by biotechnology :Requirement of increased food production and benefits by biotechnology 8 matters collected from google.com


Safer side of biotech products :Safer side of biotech products 1. Biotech products have the same r better nutritional value as conventional products. 2. R&D processes are extensive and may take 10 more yrs to reach the market. 3. Products receive much greater scrutiny by the FDA, EPA and USDA than conventional products. 4. Two out of three consumer in world support foods produced through biotechnology. 5. Fermented foods contribute to about one-third of the diet worldwide. 6. Food fermentations contribute substantially to food safety and food security, particularly in the rural areas of many developing countries. 9 matters collected from google.com


Some Issues Relevant to Developing Countries :Some Issues Relevant to Developing Countries Socio-economic and cultural factors Traditional fermentation processes employed in most developing countries are low input appropriate food processing technologies with minimal investment requirements. use of locally produced raw materials These processes are often uncontrolled, unhygienic and inefficient resulting products of variable quality and short shelf lives. Fermented foods consumer acceptance contributing substantially to food security and nutrition Infrastructural and logistical factors Physical infrastructural requirements for the manufacture, distribution and storage of microbial cultures or enzymes on a continuous basis is generally available in urban areas of many developing countries but not in most rural areas of developing countries. Nutrition and food safety Fermentation processes enhance the nutritional value of foods, enhancing micronutrient bioavailability and degrading antinutritional factors. The safety of fermented food products is enhanced through reduction of toxic compounds, production of antimicrobial factors which facilitate inhibition or elimination of food-borne pathogens 10 matters collected from google.com


Slide 11:Intellectual property rights (IPRs) The processes used tend to be covered by IPRs and these rights tend to be owned by parties in developed countries. This applies also to biotechnology processes used in food processing. In addition to biotechnology processes, microbial strains may also be the object of IPRs. Commercial opportunities Biotechnological innovations have greatly assisted in industrializing production of certain indigenous fermented foods. The results of biotechnology research will lead to fermented foods of improved quality, safety and consistency Appropriateness of food processing biotechnology in developing countries Investments in biotechnology for food processing should be weighed up against other potential uses of these resources in developing countries 11 matters collected from google.com


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conclusion :conclusion Biotechnology is a more precise extension of traditional plant breeding Biotechnology will enable farmers to produce more fod in a smaller area, preserving the environment while helping to meet the global food demands Biotechnology can help us create a wrld where no one is hungry, developing nations are self sufficient And agriculture is more earth friendly “feed the hungry’’: AAI-DU mission 13 matters collected from google.com