Title: Describe agricultural practices.
Course: Food Science and Dietetics (19254) > Section: Investigating Food Sources and Systems

Description should include

- small-scale vs. large-scale farming operations (e.g., conventional, natural, organic)
- efficiency in cost and its effect on affordable food
- vertical integration
- beefy meaty peptide (BMP)
- pest-management practices.

Process/Skill Questions:

Thinking

- How would one explain the increased cost of organic foods and their overall affordability?
- How do family-owned and corporate farms differ in product output?
- How has the use of pesticides in agriculture changed over time?
- What are the basic concepts of corporate-owned farming and crops produced using these methods?

Communication

- What concerns have been voiced by some consumers relating to allergies, gene contamination, and religious or cultural objections?
- What labeling laws exist for bioengineered foods?

Leadership

- What advances in technology have improved agricultural practices?

Management

- What are the advantages and disadvantages of using GMO products?
- What labeling laws should apply to different agricultural practices?
- How are GMO products and bioengineered products the same and different?
- What resources are available to implement bio-economic principles in farming?