SAC Unit 4 Outcome 2 Part a - Revision Answer Sheet

7/30/2019 SAC Unit 4 Outcome 2 Part a - Revision Answer Sheet

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Food and Technology

Unit 4 Outcome 2- Part A

Revision Answer Sheet

Outcome 2- Part A

Analyse driving forces related to food product development, analyse new and emerging foodproducts, and explain processes involved in the development and marketing of food products

Salinity occurs when the ground water rises, this generally happens when excess water isadded to the ground water supplies, for example, irrigation. As the water table reaches thesurface, water-logging becomes apparent and water and salt emerge through the top soil,forming salt crusts and killing vegetation

Australias rivers

and landscapes areunder threat from

rising salinity.Many people feel

that salinity is themost seriousenvironmental

threat toproductive landand waterways

The impactof salinityon land for

primaryproduction

Salinity and itsimpact on

biodiversity

Salinity is a significant problem for many primary producers in Australia

What is salinity?Salinity means there is too much salt present in the soil

Explain how the development of salinity can affect primary food production.

Plants grown for food production will not grow in salty soils. High salinity levels, reduce

the lands productivity for food production, as the amount of food that can be produced

decreases and farmers profits decline


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Environmental Considerations

The manufacture of food products is a paddock to plate process which involves the primaryproducer, the manufacturer that carries out secondary processing and the food retailer. Ateach stage of the process, regardless of whether the food is being grown by the primaryproducer, undergoing secondary processing, being transported for sale or made available for theconsumer on the supermarket shelf, there is an impact on our environment

Managing the Use of WaterFresh water is vital for agriculture. Famers often have to irrigate to supply sufficient waterfor orchards, vineyards, vegetables, rice production and pasture for dairy cows and sheep. InAustralia, approximately 75% of all water supplies are used in agriculture. 15% of water use inAustralia is Domestic and only 10% of water is used for Industry

Read the newspaper article Waste water puts paid to vegie wilt by Melissa Fyfe and answerthe questions which follow

Waste water puts paid to vegie wilt by Melissa Fyfe

The Age- June 1, 2005

Celery is a thirsty crop and not a handy thing to grow in a drought. But at the Corrigan family farmon Clyde, in Melbournes south-east, the celery will never again wilt from lack of water.On Monday, the Corrigans turned on their supply of Class A recycled water-treated from thesewerage of 1.5 million Melbournians at the Eastern Treatment Plant in Carrum.

It will also water the Corrigans bok choy, salad mix, onions and silverbeet, which you can buy at Coles,Safeway and Richies supermarkets.Environmental Minister John Thwaites yesterday launched the Eastern Treatment Plant recycledscheme, which will provide 5000 million litres of recycled water each year to 60 vegetables growers,several golf courses and the Cranbourne racecourse.The Water has gone through sophisticated treatment process and vigorous testing to prove it is safeto irrigate food crops.It will also flow into 1850 homes in the nearby Sandhurst housing development for use in gardens andtoilets.And the City of Casey will take 60 million litres each year to water playing fields in a new $30 millionsporting complex in Cranburne East.For most farmers in the Cranbourne, Five Ways and Clyde districts, the water will not totally replacefresh water.But it will be an insurance against drought.The area, which once had reliable rainfall, has had eight years of drought. The way the weather

patterns are going it wont just be our insurance, it will be our main source said farmer Peter

Cochrane.


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Identify the environmental issues in the primary production of food which is the focus ofthis articleWater Use

Describe the strategy outlined in the article which has been developed to assist vegetablegrowersThe development of water recycling plant to recycle human sewerage into water which

can be used by vegetable growers to water their crops

List two other benefits the community will gain as a result of this strategy Local housing developments will be able to use the recycled water in their toilets

and gardens The recycled water will also be used to water playing fields in a new sporting

complex at Cranbourne East The recycled water will also be used by several golf courses and the Cranbourne

racecourse to water their courses

Explain why the strategy outlined in the article will provide an economic advantage to thevegetable growers in Melbournes South East in the futureThe water recycled strategy will provide an economic advantage to vegetables growers in

Melbournes south east in the future as it will provide an insurance against drought.

This means that vegetable growers will not be reliant on unpredictable rainfall and will

be drought proofed in the future

Chemicals

Overuse of fertilizer can lead to nitraterun-off into water causing development ofblue-green algae. Misuse of pesticides can

also cause contamination of theenvironment

Water Use

Irrigation system must be managed effectivelyto maintain quality, prevent salinity and maintainnatural biodiversity. Over watering increasesthe water table causing ground water to riseand bring the natural salts to the surface.

Crops are unable to grown and are likely to diein a saline environment

Land Degradation

Land degradation can occur as a result ofland clearing, over-cropping and over-stocking in fragile environments. Crop

rotation can improve the soil sustainability

Organic Farming

Consumers are increasingly demanding foodsthat are organically grown without the use of

herbicides. Clean green foods are also animportant part of the Australian export market


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Describe three main environmental issues facing famers today Poor water management overwatering can cause an increase in the salinity of the

soil

Excess use of chemicals run-off from herbicides and pesticides can contaminatewaterways

Land degradation wind erosion removes valuable top soil, decreasing landproductivity

Identify two strategies that could be adopted to improve the management of the use ofirrigated water for food production

Farmers could update their irrigation system to a drip-irrigation system thatcontrols and monitors the water delivered to the plants. This will ensure that the

minimum amount of water required for the growth and health of crops is used

thereby ensuring that water is not wasted by overwatering. This will also protect

the soil quality

Farmers should undertake regular maintenance on their irrigation channels andensure that they repair any breaks in channels. This will ensure that water is not

lost or wasted and is therefore more sustainable

Farmers could update their irrigation system by enclosing open-channels or usingpipes to transport water. This will prevent loss of water by evaporation and

ensure a more sustainable system of water usage

Farmers could install moisture sensors that will ensure that watering will ceasewhen sufficient water has been applied to the soil, or not occur if there has beenrain. This will mean that less water is required from irrigation systems meaning

improved sustainability

Farmers could laser level their paddocks used for food production such as rice.This will ensure that paddocks flood quickly and evenly, saving water


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Explain why the use of chemicals can have a negative impact on the environmentThe use of artificial fertilizer, herbicides and pesticides dissolve in the rain. This

dissolved nitrate runs off the fields and can contaminate river and groundwater,

polluting fresh water systems. There is also evidence that nitrogen is released into the

atmosphere and is a major air pollutant as well as contributing to acid rain. Some

consumers are also anxious that chemical residue may remain in the food crop and

accumulate in the body once the food is eaten

What is the difference between herbicides and pesticides?Herbicides are sprayed on weeds because weeds compete with food crops such as

wheat, oats, rice and barley for nutrients from the soil. They are biodegradable,

which means they begin to break down soon after spraying. All legal herbicides go

through a rigorous testing program to ensure no harmful chemical residues remain when

food is harvested

Pesticides are chemicals that control particular pests specific crops. They have varying

toxicity level and must be used responsibility. In the Australian vegetable industry

there is a national registration system of pesticides that are effective. Listedpesticides must not leave unacceptable pesticides residue in the vegetables or the soil.

The most cost effective method of delivery way is to aerial spray the crops

Discuss how irrigation can reduce the productivity of land used for primary productionOverwatering can occur as a result of poor irrigation practices. This can cause the

ground water to rise, bringing salt to the surface. The increased salinity makes it

difficult for crops and pasture to survive and grow

Identify two causes of soil erosionWindWaterLogging

Managing the use of chemicalsProducing clean food is very important to Australian primary producers as they currently have astrong reputation around the world for producing clean, healthy and safe food. Chemicals are alsovery expensive for farmers to purchase, so it is to their economic advantage to use the minimumamount to protect their food crops

Aerial spraying must be undertaken on days when there is little wind to prevent spraydrifting onto other paddocks

Plants grown for food production will not grow in salty soils. As the amount of food thatcan be produced decreases and farmers profits decline

Aerial spraying contractors must fly relatively close to the ground to spray the cropaccurately and prevent spray drifting

Chemicals must be carefully and accurately mixed to ensure the concentrations arecorrect and the correct amount is applied

Crops must be monitored regularly to evaluate the presence of insects on the crop todetermine if further spraying is required


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During the summer of 2011, a locust plague hit many farming regions in Victoria. Farmerswere forced to use chemicals to protect their cropsDescribe three strategies farmers should use when applying these chemicals to ensure thesafety of the food crops as well as the environment

Aerial spraying must be undertaken on days when there is little wind to preventspray drifting onto other paddocks

Aerial spraying contractors must fly relatively close to the ground to spray thecrop accurately and prevent spray drifting

Chemicals must be carefully and accurately mixed to ensure the concentrations arecorrect and the correct amount is applied

Crops must be monitored regularly to evaluate the presence of insects on the cropto determine if further spraying is required

Land Degradation

Australia is one of the oldest continents and, as a result, has some of the oldest soils on theplanet, which are nutrient poor and extremely shallow. Unlike soils in other parts of theworld, Australian soils replenish themselves very slowly and in many areas are considerednon-renewable. Land degradation can be causes through soil erosion and poor soil health both nutrient loss and soil acidificationErosionErosion of soil occurs when vegetation covering the land and the surface of the lands crust isdamaged, often creating large gullies. The main causes of soil erosion are extreme weatherconditions, such as drought and poor land managementPoor Soil healthThe health of the soil is affected by two main factors soil acidification and low nutrientlevel

Why is land degradation such a concern in Australia?

Because even though the soil in Australia is some of the oldest on the planet, it isnutrient rich and extremely shallow. The soil replenishes itself, but very slowly. The

Australian climate and environment is also a concern to land degradation. Also the

farming practices brought over by the British setters did not help future generations of

farmers. Poor soil health and erosion are two main concerns with land degradation


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Outline the main causes of erosion and the impact it can have on the environmentDroughtPoor land management

List three strategies of minimising soil erosion Minimising the amount of tillage, so that the soil is not dug up and exposed to the

water and wind

Leaving stubble to cover the soil after harvest Planting trees so their roots will hold the soil in place Contour faming planting crops across the contours of the land rather than up and

down to prevent water washing soil away

Building contour banks that run across the slope to stop water running down the hilland washing soil away

Using silt traps to slow the flow of water and catch waterborne soil and seeds.The seeds caught in the traps then germinate and help to slow water movements,

resulting in more stable soils

What is soil acidification?Soil acidification occurs when plants takes up nutrients and release acidic waste from

their roots. Some fertilizers and sheep and cow manure can also turn soil acidic.

Increased use of fertilizers and water has also increased the rate at which soilacidification occurs. Once soil becomes acidic, crops and pasture do now grow very well

and the productivity of the land decreases

How could a famer improve soil health?Understand the PH level of their soil and test it regularlyAdd lime to paddocks to help lower the PH levelUse no-till or conservation farming techniques for crop productionUse a crop rotation system

Organic Farming

Organic farming uses farming practices that produce food without the use of artificialchemicals, instead using natural systemsOrganic food production is a whole system of growing and handling food. This means that

organically produced foodsAre not produced, processed, packaged and transported with the use of herbicides,pesticides, fungicides and synthetically produced fertilisers or other products

Are not treated with preservative, hormones, other synthetic chemicals or irradiationCannot use genetically modified organisms in any stage of their production


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Environmental considerations are one of the driving forces behind the increase in theproduction of organic food productsWhat is organic farming?Organic farming uses practices that produce food without the use of artificial

chemicals, instead using natural systems.

How can a primary producer achieve the label certified organic?Certified organic means that a producer has been produced in accordance with a

specific organic standard as established by a certifying agency

Outline two reasons why consumers would select organic food over food produced usingtraditional methods Consumers believe organic foods can provide health benefits, particularly higher

levels of nutrients

Organic foods are believed to taste better than non-organic produce Consumers have the security that organic foods have not been genetically modified Organic food products contain fewer artificial ingredients and lower chemical

residues

Consumers are supportive of sustainable farming practices and its positive impact onthe environment

Outline two reasons why the benefits of organic farming would assist the producer The use of satiability practices such as crop rotation, enables farmers to improve

soil fertility while reducing the impact of pests and weeds

Livestock can be raised in a stress-reduced environment without the use ofgrowth hormones or antibodies The idea of traditional seed varieties helps to preserve the diversity of crop for

future generations

High-quality production standards that are assessed through a rigorous auditsystem are achieved

Crop yields can be stablised and increased particularly on land that has beenconsidered marginal for food production

Outline two reasons why organic foods benefit the environment Artificial pesticides and herbicides are prohibited. The use of organic and

sustainable methods of pest and diseases control ensures that plant health is

maintained

Sustainable farming practices that can prevent salination and soil erosion andimprove the ability of the soil to take up and retain water are implemented


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Process of Product Development

Whether an excising product is to be redeveloped througha line extension or a new product developed in response tocompetition, or a new product range developed, foodmanufactures will approach the problem by following thedesign process. The design process is a series ofsystematic steps which the manufactures takes to develop

the new food product

A major dairy manufacturer has asked you to produce a small chocolate-coated bacon-yoghurt to serve to school aged children. It must have appealing sensory properties and beserved in individual containers. It should also be enjoyed by adults as well as children

Develop two criteria for evaluation from the information outlined in the design brief above Is the product a small chocolate yoghurt suitable to serve to school aged children? Does the yoghurt have appealing sensory properties? Are they served in individual

containers? Does the bar appeal to adults as well as children?


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Outline two methods that the dairy company may have used to develop ideas for the newyoghurt

Attend international trade fairs Examine trade journals to identify trends Analyse competitors products to see whether the ideas can be modified Consult consumer opinion, questionnaires, focus groups and surveys Undertake creative discussions or brainstorming sessions to dream up new product

ideas

Prototype

A prototype is a sample product or trial model of the product idea that was outlined in thedesign brief; a prototype is produced on a very small scale to see whether the product idea islikely to be viable

During the process of product development the confectionary company would develop aprototype. Explain what is meant by the term prototype and why it is an important part ofproduct development

A prototype is a sample product or trial model of the product idea that was outlined inthe design brief. It is produced on a very small scale to see whether the product idea

is likely to be viable

The prototype is important because:

It determines the ingredients and their proportions needed to produce the product Allows an assessment of the sensory properties Determines whether the product can be produced using the existing equipment,

knowledge and technical expertise of the current staff

Allows an estimation of costs and determines whether the product will beeconomically viable

Allows an evaluation of shelf-life and packaging requirementsQualitative or Sensory Analysis involves sensory test that are used to rate and/or rank theorganoleptic (organoleptic refers to the sensory properties of food) or sensory properties offood such as appearance, aroma, flavour and textureQuantitative Analysis involves scientific techniques that can be used to measure featuressuch as size or height, weight, volume, texture, colour, viscosity, shelf life and nutrientcontent

How do you measure the viscosity of the yoghurt?Viscosity is a term used to describe the resistance of semi-solid foods. To compare

viscosity of two difference substances use a flow chart. See page 222 for more details

about how to construct a viscosity slope

How do you calculate the volume of the yoghurt?Volume is a simple test for measuring the volume of some foods is to use a graduated

measuring jug. Volume = volume A minus volume B. See pages 221 to see how calculate

volume


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In the development of the new yoghurt, the confectionary company will undertakequantitative tests. Identify two features of the snack bars the company will test when theycarry out a quantitative analysis on the prototypeQuantitative tests could include:

Weight

Volume

Size Colour

Viscosity

Nutrient/chemical analysis

Now, go and get yourself a chocolate bar (I think you deserve it!!) and complete this table onthe sensory properties using year 12 descriptor words

Sensory Properties Chocolate bacon yoghurt

Appearance Smooth, pale, brownish colour, small squares of pinkish bacon

Aroma Light chocolaty aroma

Flavour Sweet, chocolaty, saltiness from bacon

Texture Crunchy bacon pieces, aerated, smooth, thick

Having developed a successful prototype, the company will then move into the productionphase of the product development. To do this, the company begins to carry out productiontrials to determine whether it is possible to replicate the prototype using full-scaleequipment. Test the performance of any new equipment. The process engineer will design aproduction line to produce the product, including exact ingredients to be used, processes,

processing conditions such as oven temperatures and then they will prepare a detailedHACCP plan


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Outline two main steps in the production stage of the chocolate-coated snack bar Carry out production trials to determine whether it is possible to replicate the

prototype using full-scale equipment

Test the performance of any new equipment The process engineer will design a production line to produce the product, including

exact ingredients to be used, processes, processing conditions such as oven

temperatures

The preparation of a detailed HACCP planLine Extensions:Line Extensions are variation on an existing commercially available food product by changing theproduct in some ways so that it appeals to a wider range of consumers, for example, developing arange of new flavours, packaging into different-sized units or changing the nutritional qualitiesMe Too Products:

Me Too products are copy of an exciting product produced by a rival company or competing

manufacturer

Following the success of the product the company has decided to make a single-serve ice-cream using similar ingredientsIdentify the type of product development used in producing this new ice-creamLine Extension

Outline the main reason the company would undertake this type of product developmentLine extension will help to address challenges from competitors by maintaining company

profits by expanding existing lines. Line extensions also allow manufacturers to meet

consumer needs, for example, by adding new flavours or specific nutrients and

therefore maintain product loyalty

Sanitarium has developed a new drink called Up&Go Vive. This drink is high in fibre (containsHi-maize), low in fat and sugar and is low GI. This product is considered to be a functionalfood

Define the term functional foodA functional food is one that provides health

benefits beyond basic nutrition

Explain why this drink is considered a functionalfoodThis drink is a functional food because it has

added fibre (High-maize, a resistant starch) and the fat and sugar content are lowered

Functional Foods are those foods that provide a health benefit beyond basic nutrition, forexample, by adding Omega-3 to a food that does not normally contain this nutrient, or bydecreasing the fat content of a traditional food, such as milk


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List two health benefits of functional foods Provides a positive benefit for the digestive system Protect the cardiovascular system Assist in the prevention of certain types of cancers Provide and altered fat, sugar, salt, fibre, vitamin or mineral composition Improve the health of particular groups at risk for example, the addition of

folate prevents the development of neural tube disorders such as spina bifida in

the developing foetus Be designing to benefit older adults, people with diabetes and people at risk of

heart disease by providing an optimal fat ratio

Be designed specifically for athletes Assist consumers with chronic allergic conditions

List the two main categories of functional foods and give and example of a food from eachclassification

Category Example

Processed Foods Low fat milks, fat-reduced cheese, salt-reduced butters and margarine, soft drink

low in sugar

Food products to which specific ingredients

have been added in order to enhance the

health benefits of the food

Nutrients such as folate added to

breakfast cereals, iodine and resistant

starches such as Hi-Maze added to bread

or Omega-3 added to a range of food

products, including milk, bread and

margarine

Explain why BARLEYmax is considered a functional foodBARLEYmax is a grain and has been produced by CSIRO and has been rolled into flakes

and used a key ingredient of a breakfast cereal. The reason why it is considered a

functional ingredient is because it gives the consumer health benefits beyond the basic

nutritional of a normal grain or rolled breakfast cereal


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Consumer demands for health and convenience are two of the driving forces that would haveinfluenced the development of the Up&Go Vive product. Explain why health and convenienceare important issues for many consumers

Health: Many consumers are concerned about their health,

particularly the increasing 2 marks incidence of obesity.

They now realise that they need to improve their diet as

diet-related diseases are having a greater impact onhealth. Consumers are therefore looking to functional foods

to provide health benefits beyond basic nutrition.

Convenience: Many consumers wish to maximise their

leisure time and as work and family commitments increase they look for meal

solutions to save time in the preparation of meals. Many people eat on the run so

food must be convenient to eat and be portable

-Stevia is a natural sugar replacement derived from plants

-Hi-maize is a prebiotic which is partially rich in resistant starch and acts like dietary fibrein the bodyWhat ingredient could Sanitarium have used to replace the sugar in this product to retainthe sweetness in the drink?Stevia or aspartame

Why is Hi-maize considered to be valuable prebiotic substance?Hi-maize is suitable to use in drinks as it is a fine white powder and has no flavour or

aroma and does not alter the texture of products

Explain why Hi-miaze is considered to be a suitable ingredient to increase the fibre contentof food products such as drinksIt has been designed for busy people who often do not have time to sit down and eat

breakfast, but still want the benefits of a high-fibre breakfast cereal and milk

Identify a target market for bread containing omega-3 and explain why it would appeal tothis marketPeople that dont like fish and dont want to take supplements, however, still want to

consume Omega-3 and still get the health benefits from this fatty acids

Explain the meaning of the term food intolerance. Include an example of food intolerance inyour answerFood intolerance is a chemical reaction to particular foods; it is not an immune

response. For example gluten intolerance

Explain the impact this intolerance has on a persons food choicesGluten intolerance (coeliac disease) affects peoples ability to digest gluten, a protein

found in some cereals. A person suffering from this disease must avoid cereals such as

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SAC Unit 4 Outcome 2 Part a - Revision Answer Sheet