Watching Food Inc. was both incredibly enlightening and very disturbing. What I noted while watching the first part of the documentary was that food is marketed very well by major food companies such as Perdue. In seeing the state of the chicken farms that ship out to Perdue I was astonished and disgusted, as I actually do have a bag of frozen Perdue chicken breasts in my fridge. The packaging of said chicken seems to appeal to those trying to be healthy with screaming labels claiming that the chicken is, “Antibiotic free!” and Aalthough these claims may be true, I doubt that people would be thoroughly convinced of the quality of chicken they were consuming if they saw this documentary. I am curious to know how policy has changed since the creation of this documentary, and how policy will change moving forward.
Watching Food Inc., I was interested in knowing whether food safety standards have changed since the Bush administration and how this became a partisan issue. This is an interesting/upsetting article about Trump’s nominated agriculture secretary, Sonny Perdue. Perdue is a climate change denier so is likely not worried about big agriculture affecting CO2 levels, contributing to a water crisis, and leading to soil erosion, etc. He also cut funding for food safety inspections in Georgia two years before a 2008 peanut-linked salmonella outbreak that originated in Georgia. Nine people died as a result of this, and 714 became sick.
In addition to this nomination, Trump has also challenged food safety in a number of other ways throughout his campaign and presidency. In a press release during his campaign, Trump vowed to eliminate “the FDA Food Police, which dictate how the federal government expects farmers to produce fruits and vegetables and even dictates the nutritional content of dog food. The rules govern the soil farmers use, farm and food production hygiene, food packaging, food temperatures and even what animals may roam which fields and when,” the statement continued. “It also greatly increased inspections of food ‘facilities,’ and levies new taxes to pay for this inspection overkill.”
Unfortunately, this is literally the least of our problems with the former reality tv host/potato chip we elected president.
Thought this was an interesting read to go along with some of the themes covered in class. This would be the first crop on the market to prevent fruit browning caused by the enzyme, Polyphenol oxidase (PPO).
The company spearheading the project is Okanagan Specialty Fruits Inc. Their current project are the Arctic Apples. These apples were genetically modified so that the PPO enzyme would be silenced, increasing the longevity of the apple, and later harvested.
Following their first commercial harvest this past fall, the first product to hit grocery store shelves will be the Arctic Golden slices in select midwestern U.S. stores. They’ll serve as test markets for a bigger launch later this year. The sliced apple product would minimize consumer waste, be ready to eat, and provide more nutrients that are lost in regular apples through the process of browning. Other types of products developed are Arctic Granny and Arctic Fuji.
If you have a chance check out their story and time lapse video posted below and on the product’s website.
This is the Blog for GEG 335, Sustainable Food Spring 2017, taught by Dr. Imelda K. Moise at the University of Miami. The blog will be used actively by students to post and comment on class projects, videos, and to post a summary of their final project. It will also be used to post information for students regarding the class.