Part Seven VII › Division III III › Section 731 731

Agriculture and Food Production

Subject Outline

AThe history of agriculture
BFarm management
- 1Basic management problems and practices
- 2Farm labour, draft animals, and farm machinery
- 3Farm buildings
- 4Farming in relation to other disciplines; e.g., weather, pollution control
CCrop farming
- 1Soil preparation and care
- 2Plant propagation, seeding and cultivation
- 3Harvesting and crop processing
- 4Specialized crop farming techniques; dryland farming, tropical farming, hydroponic farming, greenhouse farming
- 5Control of pests and disease organisms [see also 321.E.2.]
- 6Major crops
  - aHorticultural crops: vegetables and legumes, fruits and nuts, flowers
  - bCereals
  - cForest crops: trees, rubber
  - dProduction of other major field crops; e.g., coffee, tea, cocoa, sugar, tobacco
DLivestock farming
- 1Animal breeding
- 2Major flock and stock animals
  - aCattle
  - bSwine
  - cSheep and goats
  - dHorses
  - ePoultry
  - fBees
  - gOther livestock; e.g., buffalo, asses and mules, camels
- 3Disease and pest control
ETechnology of hunting and fishing, whaling
FFood processing
- 1Fruit and vegetable processing
- 2Cereals, cereal products, and other starch products
- 3Bakery products: basic ingredients, types of products and production methods, market preparation, quality maintenance and testing
- 4Confectionery and candy production
- 5Meat and meat products
- 6Fish and marine products
- 7Dairying and dairy products
  - aMilk production and handling techniques
  - bDairy products: fluid and concentrated milk, dried milk, ice cream, butter, and cheese
- 8Beverage production
  - aTechnology of brewing
  - bTechnology of wine making
  - cTechnology of producing distilled liquor
  - dTechnology of producing nonalcoholic beverages: soft drinks, coffee, tea
- 9Spices, herbs, and flavourings
- 10Cane sugar, beet sugar, and other sweeteners
- 11Oils, fats, and waxes
- 12Eggs and egg products
- 13Cocoa and chocolate products
GFood preservation
- 1Methods of preservation
  - aLow-temperature preservation: refrigeration and freezing
  - bPreservation by drying and by smoking
  - cHigh-temperature preservation: canning and pasteurization
  - dFermentation and pickling
  - eChemical preservation
  - fPreservation by heat radiation and by ionizing radiation
- 2Food storage and packaging
HTechniques for controlling the quality of food
- 1Evaluation of food quality: sensory evaluation; objective evaluation by chemical, instrumental, and microbiological methods
- 2Control of food quality
- 3Regulation of food quality by legislation, grading, and inspection
IFood sources and new product development
- 1History and development of new foods and new food products
- 2Utilization of new food sources; e.g., oilseeds, leaves, grasses, single-cell protein
- 3Development of new market forms