地中海地区食品饮料工业.pdf

F and secondary processing to improve taste and/or appearance. The most basic process is portioning and packaging that plays a key role in ensuring the effectiveness of distribution in today’s world. There is a wide range of modern processing techniques, such as pasteurization, baking, freezing, smoking, and adding ingredients to enhance flavor, or a combination of one or more of these, depending on the desired final product. The next category comprises semi‐processed foods that are most often used as food ingredients and are not edible directly. According to the most popular industry classifications, this category comprises flour, vegetable oils, and oilseed meals. Final—or processed—products fall into multiple sub‐categories such as dairy, confectionery, snacks, pastas, breads, dips and sauces, and others. Ready‐to‐eat foods that usually require only a simple final step, like heating or adding water, before consumption as ready dishes fall within this category as well. The final element in the F offering subsidies on seeds and fertilizers; helping smallholders; and intervening in the market if needed. This renewed interest is comparable to that preceding the Green Revolution of the 1960s, when the foundations of modern agriculture were laid, leading to increases in staple crop yields of 3‐6% a year. However, industrial activity hogged the interest during the following decades, because of which investments in agriculture declined, research budgets slashed, resulting in yield growth coming down to 1‐2% a year. There is a valid reason for the concern. It will get increasingly difficult to ensure food security, i.e. to make available the necessary quantities of food at affordable prices to everyone, unless certain measures are adopted. According to the UN, the global population is set to increase by another 2.3 bn or one‐third of the current levels by 2050. However, the expected food demand is likely to be higher by 70%. The disproportionate increase in demand will be driven by increased per capita consumption, in addition to the 0%40%80%120%160%JapanUSMoroccoThailandChinaCzech RepublicSouth AfricaIndonesia1999‐'05 increaseGrowth in food sales from Western‐style outlets in developing countriesSupermarketsFast food outletsSource: USDA, Blominvest 2.52.72.93.10123499/01201520302050Kcal/daymn mtIncrease in global consumption per capitaCereals, mtMeat, mtKcal per daySource: FAO, Blominvest 0246810'00'05'10'15'20'25'30'35'40'45'50BnGlobal population growthSource: UN, Blominvest February 2011 19 higher number of people. The fastest demand growth will likely be recorded for higher‐value and specialized foods like meat, dairy, and oilseeds. According to FAO, per capita consumption of cheese, poultry meat, and vegetable oils will increase by 12%, 29%, and 49%, respectively by 2018 compared to the levels in 2004. The largest contribution to this demand growth will come from emerging economies like China, India, Brazil, Argentina, and CIS countries. Similarly, the number of calories consumed will be higher, with an expected 3,047 calories daily per head versus 2,771 in 2003‐05. While this indicates better nutrition levels, especially in the least developed regions like sub‐Saharan Africa and South Asia, it also implies increasing pressure to ensure effective food production and distribution. The recent spike in food prices during 2007‐08 has already caused a lot of concern and drawn attention to the volatility of the food market. This time around, the food price increase was somewhat reversed by the economic crisis, which pushed down prices closer to the long‐term historical average. However, the fact remains that the fundamental issues that led to the recent spike and are intrinsic to the global food markets have not really disappeared. Therefore, as economic conditions improve, the earlier upward trend in food prices is likely to stage a comeback. Prices have already begun to look up amidst the ongoing economic recovery, even though the sustainability still remains uncertain. The food supply system is even more reliant on fossil fuels today. Vast amounts of oil and natural gas are required in the manufacture of fertilizers and pesticides, and as inputs at all stages of food production from planting, irrigation, harvesting, through processing, packaging, and distribution. Higher oil and natural gas prices increase input costs, transportation expenses escalate, further accelerating food prices. Once oil prices top USD 60‐80 a barrel, biofuels become more competitive, and grains may be diverted for biofuel production. Besides, subsidies for biofuels production are driven by ecological and sustainability concerns. In fact, the emergence of biofuels—which on one hand are substitutes for fossil fuels and on the other hand compete for land use with food commodities—has provided a link between oil and agricultural markets, br。