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F. Food and Agricultural Products Development, Production and Processing F.6.1 Definition
Practice Areas E. Agroforestry
E.5.2 Rationale
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In addressing the challenges to the public good, Agrologists provide a combination of knowledge and expertise, including
● Understanding the range of components that comprise individual agroforestry locations and how to manage interactions to achieve specific goals; ● Managing and advising on soil management and conservation in agriculture; ● Horticultural and or agronomic principles related to microclimate, plant canopy, and root architecture; ● Livestock behaviour and preferences; ● Identifying and managing invasive weeds and plants in agriculture; ● Statistical and research methods to inform the science of agriculture in the presence of trees and forests.
Activities under the Agroforestry practice area are within the reserved practice of agrology with the exceptions respecting Forest Professionals and Applied Biology Professionals as outlined above.
F.6.1 Definition
The practice of providing services and advice: usingscientificprinciples, knowledge, andexpertisetoinform theecientandsustainableuseoflimitedresourcesintheproductionofsafe, qualityfoodandprocessed agriculturalproductsforhumanandanimalconsumptionoruse.
F.6.2 Rationale
Food is any substance that can be consumed by humans or animals to provide for nutritional needs. Foods can consist of plant, animal, insect, and fungi products consumed directly or with minimal processing, or they can be the result of complex processing, production, and distribution systems. Food production management refers to
F.6.2 Rationale, continued
the multiple processes and systems that are geared to delivering and/or processing and delivering animal, insect, plant, and fungi-derived products to end consumers. Food processing and production can be physical, chemical, and/or biological forms.
The development, processing, production, and distribution of food products are almost exclusively carried out by private companies on private properties and primarily within contained facilities. Post-harvest, foods are in a state of deterioration from natural physical, chemical, and biological processes. Failure to manage and control these processes can adversely impact the public good, including food safety, unmitigated wastage, shrinkage, and greenhouse gasses. Production, processing, and distribution activities can also adversely aect the public good through the generation of dust, noise, odours, and contamination of soil, water, and air resources.
In addition to food, plants, animals, insects, and fungi can also be processed into other products for human uses, including fibre, fuel, pharmaceutical, and industrial products. Agrologists, working in association with other professionals, provide expertise to address challenges posed by the development, processing, production, and distribution of food products. Agrologists possess knowledge and expertise in ● The crop and livestock production systems that provide the primary inputs for developing, processing, producing, and distributing these products; ● Food safety systems such as the Hazard Analysis and Critical Control Points (HACCP); ● Statistical and research methods to inform quality control in the processing and production of these products; ● Regulations and policy related to these products' development, production, and distribution. Activities under the Food and Agricultural Products Development, Production, and Processing practice area are within the reserved practice of agrology. There are alignments and interactions with Engineers respecting the design and construction of processing facilities.
