Principles of Food Democracy - Essay Example

Food and Democracy Assignment 2b 1. Introduction Food democracy highlights the need for democratizing the food system in a manner consistent with democratic process such as availability of affordable, decent and health enhancing food (Blay-Palmer, 2010, p.42). In other words, issues about food are no longer confined to adequacy of supply but decency and social justice in the food system. Before, people are not so concern about how the food system, a series of interaction subsystem, operates. These include production, processing, distribution, marketing, selling, and consumption of food (Waters el al, 2011, p.10). Production includes farming, ranching, fishing, labour and others while processing include packing, preservation, and other means of preparation. Distribution includes transportation, labelling, marketing, and delivery of food products and finally, consumption typically involves the sale of the product and consuming or eating the product (Mulvaney, 2010 p.28). There are three types of food systems – conventional, convenience, and ready food system. Food in the conventional food system are produced from raw ingredients coming from the source such as farm, ranch, and so on delivered directly to the market, restaurants and other food establishments. In contrast, convenience food is bought pre-prepared such as noodles, canned soup, sardines, and so on. In the ready food system however, food are prepared into ready portions of individual food items or cooked dishes. They are commonly sealed, chilled, and stored for future use (Sethi, 2007, p.206). The following sections discuss a food item produced from one of the food system above. These include description of the food system where the food item originates, labelling and adequacy of information, the source of the ingredients, and discussion of the food system that produced the product in terms of democracy. Canned Green Peas This food item is a 130 grams canned green peas produced by RAM Food Manufacturing using fresh United States grown green peas. The canned green peas contained water, iodized salt, sugar, and citric acid. Green peas according to Science Vision (1999) belong to the family of fabaceae or leguminosae and with a botanical name of Pisum sativum. The plant yielding a pea is a climbing or trailing annual herbs. The fruit is a linear-oblong slightly compressed pod. Raw green peas contained 15% carbohydrates, 7.2% protein and 73% moisture. Compared to dry peas with 56.5% carbohydrates, 19.7% proteins, and 16% moisture, green peas are less nutritive as it contains less digestible protein and carbohydrates (p.51). However, in more updated information about green peas, pea of this variety of contains a several phytonutrients beneficial to human health. These include coumestrol that can lower the risk of stomach cancer and other phytonutrients containing antioxidant. Aside from being a low-fat food, green peas has only about 45-50 low glycemic index, it can help reduce risk of type 2 diabetes. In addition, a cup of green peas according to recent research can provide 130mm of omega-6 fatty acid, beta-carotene, and Vitamin E (George Mateljan Foundation, 2012, p.2). Canned green peas are initially fresh vegetables produced in farms that are being process before distribution in the market. Green peas have short shelf life thus they are normally found frozen or canned to keep their nutritional content (Fitness Republic, 2012, p.1). However, if these green peas come from a social just agriculture practices is another matter as rights and responsibilities associated with food democracy and citizenship requires sustainable agricultural policy. Food citizenship include the right of consumers to know about many aspects of the food systems this canned green peas came from such as environmental sustainability, the well-being and health of farmers, justice for farm workers, and others (McGrane, 2011, p.248). The Food System where it originates In terms of democracy and citizenship, the food system where this canned green peas originates is classified as a “convenience food system” (Sethi, 2007, p.206). It is a system where agricultural produced such as these green peas is processed or canned before marketing (ibid). Green peas in the convenience food system are called “factory crops” (Agriculture & Environmental Affairs, 2012, p.2) and are normally cultivated in the cold season and they can be grown on a variety of soil types for as long as the soil is well drained to at least 500mm deep. Green peas in the “factory crops” category such as those for freezing, canning or dehydration are normally drilled in rows 200mm from each other. The aim is to have a population of about 35 to 45 plants per square metre particularly in wet and humid areas. In contrast, green peas in the “fresh market” category are planted 600 mm apart as successive picking is necessary. Both categories requires soil with proper structure and nutrients such loamy nutrient-rich soil (ibid, p.2). Green peas are sensitive to soil acidity and adequate liming of acid soils is essential for its growth. Although they are necessarily need high nutrient content, the soil must be free of phosphorous and potassium. Here, soil fertilizer and inoculation is required and soils with average fertility, 300 kg to 400 kg is required per hectare. Similarly, the seed will be inoculated with Rhizobium bacteria before planting. Green peas also require irrigation to achieve high yields and herbicides to control the growth of weeds in spaces. Herbicides areas applied and in most cases in order to control the growth of perennial grasses. Similarly, insecticides are also used to eliminate pests such as the American bollworm (Agriculture & Environmental Affairs, 2012, p.2). In harvesting and marketing, pods of factory crops are mechanically harvested and process in the factory, canned and delivered to market while those in the fresh market category are individually harvested by hand. Labour requirements in the fresh market category are higher and are marketed in green mesh pockets similar to those used for green beans (Agriculture & Environmental Affairs, 2012, p.2). The food system where this canned green peas originates by has a shorter food chain thus citizens have better chances of knowing the actual producer of the food and the production process. This short food chain satisfies food democracy and citizenship as the right of consumers to eat wholesome food produced by responsible farmers and the right of farmers to a fair price for the food (Lobley & Winter, p.217) will be fulfilled. 2. Food Item Label The canned green comes with a label providing likely consumers with information. The adequacy of this information in terms of food democracy and citizenship is important as this ensures that consumers are not defrauded (Casabona et al. 2010, p.252). For instance, since saturated fat and cholesterol are linked to coronary heart disease (ibid, 252), the label of this canned green peas should have nutritional guidelines (ibid, 252). By examination, in the label’s “Nutritional Facts”, the daily value of saturated fat, cholesterol, and sodium are 0 grams indicating that there is no risk in terms of coronary heart disease. In the “Carbohydrates” section, the total carbohydrates content of this canned green peas is 31 grams while dietary fibre is 5 grams. There is no sugar added to this can of green peas but it contains 10 grams of protein. Note that this information about sugar is contrary to content information mentioned earlier. It also has no Vitamin A or C content but with 4% calcium and 6% iron based on 2,000 calorie diet. In summary, this food item is responsibly labelled following the concept of food democracy and citizenship as it contains necessary information to make consumers aware of the product they will eat except for the questionable sugar content. 3. Ingredients As mentioned earlier, contains water, iodized salt, citric acid, and sugar, which is 0 grams in the “Nutritional Facts”. There is no indication of the amount or quantity of these ingredients mentioned in the can thus this may be contradictory to the requirements of food democracy and citizenship where consumers have the rights to know all the facts of the product (Casabona et al, 2010, p.252). In addition, this seems entirely the responsibility of manufacturer rather than the farm as they only produce fresh green peas. The ingredients are manufactured locally as indicated in the label thus no link to imported goods. 4. The Food System and Democracy Convenience food system as mentioned earlier has a short food chain particularly when growing, harvesting, and manufacturing green peas. However, matters concerning food democracy in growing green peas is significant since it’s involve labour, herbicides and pesticides, and manufacturing practices that must be examine to ensure consumer safety. According to US Department of Agriculture, canned green peas are classified Grade A products that is very tender, succulent, and free from decay, scald and from injury caused by rust, shrivelling, heating, disease, insects, and others (p.2). However, this does not necessarily mean that the actual manufacturing practices conform to this classification or harmful chemicals applied in farms thus do not affect these green peas, consumers can only rely on efficiency of quality control and the actual condition of the product. Food democracy demands application of socially just farming and manufacturing practices (Nestle, p.127) thus it is necessary for both green peas producers and canned green peas manufacturers to ensure quality in all phases of production. 5. Conclusion In general, the food item selected conforms to the concept of food democracy and citizenship. However, there are consistencies in labelling particularly the amount of sugar content and the quantity of each ingredient in the can. The nutritional facts indicated in the label are somewhat responsible in terms of consumer information and protection. The manufacturing practices is not clear but assuming quality control is doing its job and the US classification or grading system for canned green peas is effective and correct then this canned green peas is democratically produced and manufactured. 6. Bibliography Agricultural and Environmental Affairs, (2012), Green Peas, AEF, South Africa Blay-Palmer (2010), Imagining Sustainable Food Systems: Theory and Practice, Ashgate Publishing, UK Casabona C, Escajedo L, & Cirion A, (2010), Global Food Security: Ethical and Legal Challenges, Wageningen Academic Publications, The Netherlands Fitness Republic, (2012), About Green Peas – The Powerful Little Vegetable, available online at http://www.fitnessrepublic.com/nutrition/vegetables/green-peas.html George Mateljan Foundation, (2012), Green Peas: What’s New and Benificial about Green Peas, available online at http://www.whfoods.com/genpage.php?tname =foodspice&dbid=55 Lobley M. & Winter M, (2012), What is Land For?: “The Food, Fuel, and Climate Change Debate”, Earthscan, US McGrane D, (2011), New Directions in Saskatchewan Public Policy, CPRC Press, Canada Mulvaney D, (2010), Green Food: An A to Z Guide, SAGE, UK Nestle M, (2010), Safe Food: The Politics of Food Safety, University of California Press, US Sethi M, (2007), Catering Management: An Integrated Approach, New Age International, US Science Vision, (1999), Pea, Competition Science Vision Magazine, India US Department of Agriculture, (1997), United States Standards for Grades of Fresh Shelled Peas for Canning and Freezing, USDOA, US Waters E, Swinburn B, & Seidell J, (2011), Preventing Childhood Obesity: Evidence Policy and Practice, John Wiley & Sons, UK Read More

However, in more updated information about green peas, pea of this variety of contains a several phytonutrients beneficial to human health. These include coumestrol that can lower the risk of stomach cancer and other phytonutrients containing antioxidant. Aside from being a low-fat food, green peas has only about 45-50 low glycemic index, it can help reduce risk of type 2 diabetes. In addition, a cup of green peas according to recent research can provide 130mm of omega-6 fatty acid, beta-carotene, and Vitamin E (George Mateljan Foundation, 2012, p.2). Canned green peas are initially fresh vegetables produced in farms that are being process before distribution in the market.

Green peas have short shelf life thus they are normally found frozen or canned to keep their nutritional content (Fitness Republic, 2012, p.1). However, if these green peas come from a social just agriculture practices is another matter as rights and responsibilities associated with food democracy and citizenship requires sustainable agricultural policy. Food citizenship include the right of consumers to know about many aspects of the food systems this canned green peas came from such as environmental sustainability, the well-being and health of farmers, justice for farm workers, and others (McGrane, 2011, p.248). The Food System where it originates In terms of democracy and citizenship, the food system where this canned green peas originates is classified as a “convenience food system” (Sethi, 2007, p.206). It is a system where agricultural produced such as these green peas is processed or canned before marketing (ibid).

Green peas in the convenience food system are called “factory crops” (Agriculture & Environmental Affairs, 2012, p.2) and are normally cultivated in the cold season and they can be grown on a variety of soil types for as long as the soil is well drained to at least 500mm deep. Green peas in the “factory crops” category such as those for freezing, canning or dehydration are normally drilled in rows 200mm from each other. The aim is to have a population of about 35 to 45 plants per square metre particularly in wet and humid areas.

In contrast, green peas in the “fresh market” category are planted 600 mm apart as successive picking is necessary. Both categories requires soil with proper structure and nutrients such loamy nutrient-rich soil (ibid, p.2). Green peas are sensitive to soil acidity and adequate liming of acid soils is essential for its growth. Although they are necessarily need high nutrient content, the soil must be free of phosphorous and potassium. Here, soil fertilizer and inoculation is required and soils with average fertility, 300 kg to 400 kg is required per hectare.

Similarly, the seed will be inoculated with Rhizobium bacteria before planting. Green peas also require irrigation to achieve high yields and herbicides to control the growth of weeds in spaces. Herbicides areas applied and in most cases in order to control the growth of perennial grasses. Similarly, insecticides are also used to eliminate pests such as the American bollworm (Agriculture & Environmental Affairs, 2012, p.2). In harvesting and marketing, pods of factory crops are mechanically harvested and process in the factory, canned and delivered to market while those in the fresh market category are individually harvested by hand.

Labour requirements in the fresh market category are higher and are marketed in green mesh pockets similar to those used for green beans (Agriculture & Environmental Affairs, 2012, p.2). The food system where this canned green peas originates by has a shorter food chain thus citizens have better chances of knowing the actual producer of the food and the production process. This short food chain satisfies food democracy and citizenship as the right of consumers to eat wholesome food produced by responsible farmers and the right of farmers to a fair price for the food (Lobley & Winter, p.217) will be fulfilled. 2.

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