RSS Feed
Twitter
Because of our ever-increasing population that is predicted to reach eight billion by 2020, the need for food will remain a top priority, transcending all socio and geo-political boundaries. The increased demand for food will call on agriculture, specifically, to act as the biggest source of industry. And with the increased demand for foodstuff, better-quality yield and huge agricultural output will be required. (Though there has been vast improvement in the sector thanks to the improved quality of seeds, pesticides, and fertilizers.)
This is where the agriculture biotechnologist steps in. Agricultural biotechnologists are professionals who provide a set of tools, which, if incorporated suitably with other technologies, can be used for the sustainable development of agriculture and the food industry as a whole.
Scope of the Agri-Biotech Industry
With increased R&D efforts in the agri-biotech industry, the scope of agriculture-based biotech work has become tremendous. Agriculture biotechnologists’ roles are multifarious. From being people with strong scientific expertise to being good administrators and good marketers with sharp business acumens and strong communication skills, the career options for an agri-biotechnologist are vast. Choosing the right avenue is the main priority.
Nature of the Job
Today, with modern technologies like micro propagation which allows for the multiplication of virus-free plants and tissue cultures, agriculturists have successfully combated natural hindrances to productivity such soil imbalances, crop diseases, and genetic breeding. Therefore, the agriculture-based biotech industry needs people who are qualified in the fields of molecular biology, plant transformation and tissue cultures, biochemistry, plant genetics, pathology, entomology, and agronomy for trait evaluation and integration.
Career Options for Agri-Biotechnologists
The field of agriculture-based biotechnology is evolving each day, offering numerous career options. Besides employing people for research and development, the industry also caters to various other agri-biotech-related fields including horticulture, floriculture, dairying, poultry farming, and fishery. Agri-based biotechnologists can also sharpen their academic skills by working with food processing or post-harvest technology, better known as genetically modified (GM) technology.
Career Challenges in the Agri-Biotech Industry
With growing consciousness of the ills of chemically treated foodstuff, changes in approaches to farming are taking place all over the globe. The stage has been set for the advent of bio-chemicals and bio-insecticides, biofertilizers, and biofuels. Agriculture-biotechnology careers are never short of challenges, both natural and man-made. For instance, in the next two-and-a-half decades alone, the world must produce the same amount of food or more than what it produced in the last 10,000 years.
For a biotechnologist, the challenge does not end with producing sufficient amounts of foodstuff. The challenge lies not only in meeting requirements within deadlines but, at the same time, causing minimal harm to the earth. Agriculture biotechnologists have to combat odds like the depletion of precious top-soil at the rate of seven percent in 10 years in order to fulfill the increasing water requirements which will have doubled by that time.
Other Career Options
Several other career openings are available for agri-business graduates. From the more general opportunities within the agricultural and land-based sectors such as equine management, animal science, and horticulture, to global buying and trading of agricultural produce, the opportunities are vast for agriculture biotechnologists.
Watch the video related to dairy industry
www.nutraipod.com www.chews4healthieru.com What isChews-4-Health? Chews-4-Health is a delicious tasting, Doctor formulated, natural chewable dietary supplement derived from the most nutrient rich sources from around the world. We have combined current nutritional science with nature’s finest. Chews-4-Health contains 16 ingredients from land and sea, uniting the antioxidant powers of exotic, life enhancing super fruits with mineral rich Sea Vegetables, along with a powerful antioxidant …
Help answer the question about dairy industry
How has the dairy industry changed from 1860?i need to do a poster on dairy for my agriculture course, and i cant find any helpful sites.
Any information is appreciated, but please, no lies or "funny" comments.
Thanks in advance.
About Author
Posted in 
Tags:
Yes, because other countries can produce dairy products more cheaply.
I'll take it one step further and propose that the brainwashing goes beyond the meat and dairy industry.
The Food and Drug Administration is largely responsible for convincing people that they need various animal products in their diets to be healthy. They are responsible for the food pyramid that is learned in grammar school. It's ingrained in us at an early age. Whatever agenda the meat and dairy industry may have is easily and quickly carried out by the FDA.
The FDA and the Department of Agriculture are closely linked and of course, lobbyists serve both groups quite loyally.
They are both masters at perpetuating lies.
Bacteria is used in milk to make cheeses and yougart.The bacteria is that which makes milk sour.
"A righteous man regardeth the life of his beast: but the tender mercies if the wicked is cruelty".
(Proverbs.12:10)
"Be thou diligent to know the state of thy flocks, and look well to thy herds".
(Proverbs.27:23)
THe USEPA sector notebook (reference) will have a section on wastewater in the industry. IFC has a good reference also (with many references).
It's the exact opposite. The amount of protein and calcium in our diets actually make us more prone to osteoporosis. The amount of dairy we eat in our country is horribly bad for us and does not strengthen bones at all. Watch "Diet for a New America" for more info
Nope. No rules set by the government in that area.
It's pretty much changed completely.
Back then it really wasn't much of an industry. Most people raised their own small herd of cattle and produced what they needed for their family. What little commerce existed was on an extremely local and mostly bartered basis. There would have been very little regulation (if any) regarding sanitation, safety, or pricing. Prior to 1864, pasteurization didn't exist. Sanitation, safety, and pricing are heavily regulated today. In much of the US it's illegal to sell unpasteurized dairy products and the pricing structure is hotly debated by the federal government.
There has also been a huge change in production since 1860. In the 1860's there would have been very little dairy surplus to export. In 2008, dairy exports from the US were nearly $4 billion.
Production per animal and per farm has increased greatly, too. Typical farms in the US milk over 100 cows that give over 70 lbs of milk a day, while back in the 1860's there were likely less than 10 cows per farm (probably more along the lines of 1 or 2) that would have given less than 30 lbs per day.
Aside from those differences, the biggest is probably technology. Milking is no longer the manual process it used to be. The milking machines still need to be put on by hand, but the suction is provided by machine. Nearly all pregnancies are due to artificial insemination. Modern refrigeration allows milk to stay fresh longer and be transported greater distances. Modern equipment for harvesting crops has made growing, harvesting, and storing crops much easier and requires much less manpower.
Another major technological advancement is our understanding of nutrition and veterinary medicine. Many diseases that were lethal in the 1860's are now prevented with vaccines and improved housing and sanitation or are treatable with modern vet medicine.
I hope that helps.
Dairy goats are very personable, hardy, and a very rewarding animal. They are often preferred by people who strive for a self sustaining life. A female goat is called a Doe. A male goat is called a Buck. If the male goat is castrated it is called a whether.
Goats milk
It is the most consumed milk in the World.
More people drink the milk of goats than any other single animal in the world. Does are milked by hand or machine.
Goat milk has a more easily digestible fat and protein content than cow milk. It is more recommend for baby humans and animals. The glycerol ethers are much higher in goat than in cow milk which appears to be important for the nutrition of a nursing newborn.
Goat milk can successfully replace cow milk in diets of those who are allergic to cow milk.
Many dairy goats, in their prime, average 6 to 8 pounds of milk daily (roughly 3 to 4 quarts) during a ten-month lactation, giving more soon after freshening and gradually dropping in production toward the end of their lactation. The milk generally averages 3.5 percent butterfat. A doe may be expected to reach her heaviest production during her third or fourth lactation.
Feeding
Dairy goats need a good supply of roughage. Alfalfa hay is the most use choice for the basic nutrition Kids and bucks need a balanced grain ration and milkers should be fed a standard dairy grain ration. Kids are milk fed until two to three months of age, but should be consuming forages such as pasture grass or hay by two weeks of age and grain within four. All dairy goats should have loose minerals in a container that is free for them to lick whenever they want. Also fresh clean water is important. Dairy goats are very particular about the cleanliness of their food. There are a naturally curious and may lead them to investigate newly found items by sniffing and nibbling, but they quickly refuse anything that is dirty or distasteful.
Housing
Dairy goats adapt well in all climates. They do not need elaborate housing, but do require clean, dry, well ventilated, draft free shelter. They need at least 15 square feet of bedded area for each goat. The pasture area should be a minimum of 25 square feet of space per animal, well-drained and properly fenced. Dairy goats have a strong herd instinct and prefer the companionship of at least one other goat.
Bucks should be kept in separate quarters away from milking does.
Other products- goat cheese and chedder.
People are drawn to the vibrant tangy flavors found only in goat cheese. Great goat cheeses capture the essence of their native pastures and often exhibit fresh flavors such as of thyme tarragon rosemary lemongrass and pine.
goat milk is used in the preparation of body soap.