Asia is a globally important source of grain supply and demand, and its demand for grain is continuing to grow. Ensuring that Asian food producers have access to sufficient quantities and qualities of local and imported grains at affordable prices is a major challenge for many Asian governments. To underpin food security, many Asian countries engage in grain trade. The principal grain grown in Australia is wheat, and the majority of Australian wheat is exported to Asia. Two-row spring-type barley is another main grain produced in Australia and is also sold principally in Asia. China is the single most important export market for Australian malting barley. Unfortunately, in May 2020 China announced the introduction of an effective 80% tariff on all Australian barley imported into China, which has halted the barley trade between Australia and China. Australian malting barley is flowing to other Asian markets but will need to enter large feed barley markets such as Saudi Arabia to remain sustainable. Because farmers will receive lower prices for feed barley, the future of barley production in Australia is uncertain, as barley farmers are likely to switch to other more profitable crops, such as wheat and canola. Asia is a globally important source of grain supply and demand, and its demand for grain continues to grow for two key reasons. First, the region’s population continues to increase. Second, Asia’s per capita wealth continues to rise, causing an increase in direct and indirect consumption of grains. Few Asian countries export much grain (Fig. 1). The exceptions are Thailand and Vietnam, which are major exporters of rice. Most Asian countries need to satisfy their domestic demand for grain via local production and some combination of a drawdown of local stocks and importation of grain (8). China is unique in producing huge volumes of grains (corn, rice, wheat, and soybeans), while also maintaining large stocks of several grains: wheat and corn and, to a lesser extent, soybeans. China also imports large volumes of feed grains, principally soybeans and some coarse grains (corn and barley). Most other Asian countries produce relatively small volumes of grain, apart from rice and corn, maintain modest reserves of grain, and principally rely on grain imports, especially feed grains. As Asians become wealthier, their indirect consumption of grains is increasing as their diets contain more meat and dairy products (1,7), the production of which often depends on local and imported feed grains. In addition, direct consumption of grains is increasing as millions are lifted out of poverty and inadequate nutrition, while others are shifting away from almost exclusively rice-centric diets to diets that include wheatbased noodles, breads, and biscuits (cookies) and cakes (2,4) or who drink malt-based beers and, therefore, indirectly consume barley (5). Ensuring that Asian food producers have access to sufficient quantities and qualities of local and imported
{"title":"The Changing Trade Landscape in Asian Grain Markets: An Australian Perspective","authors":"R. Kingwell","doi":"10.1094/cfw-65-5-0051","DOIUrl":"https://doi.org/10.1094/cfw-65-5-0051","url":null,"abstract":"Asia is a globally important source of grain supply and demand, and its demand for grain is continuing to grow. Ensuring that Asian food producers have access to sufficient quantities and qualities of local and imported grains at affordable prices is a major challenge for many Asian governments. To underpin food security, many Asian countries engage in grain trade. The principal grain grown in Australia is wheat, and the majority of Australian wheat is exported to Asia. Two-row spring-type barley is another main grain produced in Australia and is also sold principally in Asia. China is the single most important export market for Australian malting barley. Unfortunately, in May 2020 China announced the introduction of an effective 80% tariff on all Australian barley imported into China, which has halted the barley trade between Australia and China. Australian malting barley is flowing to other Asian markets but will need to enter large feed barley markets such as Saudi Arabia to remain sustainable. Because farmers will receive lower prices for feed barley, the future of barley production in Australia is uncertain, as barley farmers are likely to switch to other more profitable crops, such as wheat and canola. Asia is a globally important source of grain supply and demand, and its demand for grain continues to grow for two key reasons. First, the region’s population continues to increase. Second, Asia’s per capita wealth continues to rise, causing an increase in direct and indirect consumption of grains. Few Asian countries export much grain (Fig. 1). The exceptions are Thailand and Vietnam, which are major exporters of rice. Most Asian countries need to satisfy their domestic demand for grain via local production and some combination of a drawdown of local stocks and importation of grain (8). China is unique in producing huge volumes of grains (corn, rice, wheat, and soybeans), while also maintaining large stocks of several grains: wheat and corn and, to a lesser extent, soybeans. China also imports large volumes of feed grains, principally soybeans and some coarse grains (corn and barley). Most other Asian countries produce relatively small volumes of grain, apart from rice and corn, maintain modest reserves of grain, and principally rely on grain imports, especially feed grains. As Asians become wealthier, their indirect consumption of grains is increasing as their diets contain more meat and dairy products (1,7), the production of which often depends on local and imported feed grains. In addition, direct consumption of grains is increasing as millions are lifted out of poverty and inadequate nutrition, while others are shifting away from almost exclusively rice-centric diets to diets that include wheatbased noodles, breads, and biscuits (cookies) and cakes (2,4) or who drink malt-based beers and, therefore, indirectly consume barley (5). Ensuring that Asian food producers have access to sufficient quantities and qualities of local and imported ","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49666077","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Resilience and Complex Interdependencies within and between Global Food Supply Networks and Transportation Infrastructure","authors":"","doi":"10.1094/cfw-65-1-0002","DOIUrl":"https://doi.org/10.1094/cfw-65-1-0002","url":null,"abstract":"","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61185331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Humanity is facing one of its greatest challenges as it contends with sustaining its global agricultural systems and environment and feeding more than 9 billion people by 2050. The world’s growing population and its increasing demand for meat will continue to compete for limited land, water, and energy resources, such that conventional meat, alone, will not be able to fulfill the commensurately growing protein demands: The future population cannot be adequately fed. Plantbased meat, though, is a more sustainable food product, and it could feed a considerably larger population. Unlike its conventional meat counterpart, the per-unit production of plant-based meat requires substantially less agricultural land and water, emits less greenhouse gas, and produces less aquatic nutrient pollution. Some technological, sensory, and nutritional issues need to be addressed, both to stimulate the shift of consumers toward plant-based meat diets and to accelerate the growth of the plant-based meat market. The United Nations has identified that humanity faces grand global challenges in ensuring food security and sustaining the environment. It has estimated that approximately 800 million people are still chronically undernourished. The prospects for feeding those 800 million people and the future population (which is projected to grow from 7.6 billion to 9.7 billion by 2050) seem grim. The total demand for food will outpace the global population in the coming decades, and the world will need to produce 40–90% more of various food staples by 2050 (Fig. 1) (8). However, viable agricultural land, freshwater, and fossil energy resources have already been diminished and deteriorated due to climate change, desertification, and other ecological issues. In fact, land availability, one of the main constraints on mass food and feed crop production, will only decrease further as more and more of it is apportioned to enabling the world’s meat-centered diets and self-depreciating industry. Conventional Meat Production Is Less Sustainable and Cannot Meet Increasing Population Demands Animal production inefficiently “transforms” plant protein into animal protein, as livestock animals consume much more protein than they produce. It is estimated that plant-based replacements for the major animal meat categories (i.e., beef, pork, dairy, poultry, and eggs) in the United States can produce 2to 20-fold more nutritionally similar foods per unit of cropland (13). On average, livestock animals require up to 10 lb of plant protein to produce 1 lb of animal protein (1). Meat production also requires enormous environmental resources such as land, water, and energy to grow, harvest, and transport feed for farm animals, to house and raise animals and dispose of their waste, and eventually to transport the animals to slaughter and process their bodies into edible meats. Additionally, the meat industry and its livestock cultivation are a major source of greenhouse gas emissions around the wor
{"title":"Feeding the Future: Plant-Based Meat for Global Food Security and Environmental Sustainability","authors":"Yonghui Li","doi":"10.1094/cfw-65-4-0042","DOIUrl":"https://doi.org/10.1094/cfw-65-4-0042","url":null,"abstract":"Humanity is facing one of its greatest challenges as it contends with sustaining its global agricultural systems and environment and feeding more than 9 billion people by 2050. The world’s growing population and its increasing demand for meat will continue to compete for limited land, water, and energy resources, such that conventional meat, alone, will not be able to fulfill the commensurately growing protein demands: The future population cannot be adequately fed. Plantbased meat, though, is a more sustainable food product, and it could feed a considerably larger population. Unlike its conventional meat counterpart, the per-unit production of plant-based meat requires substantially less agricultural land and water, emits less greenhouse gas, and produces less aquatic nutrient pollution. Some technological, sensory, and nutritional issues need to be addressed, both to stimulate the shift of consumers toward plant-based meat diets and to accelerate the growth of the plant-based meat market. The United Nations has identified that humanity faces grand global challenges in ensuring food security and sustaining the environment. It has estimated that approximately 800 million people are still chronically undernourished. The prospects for feeding those 800 million people and the future population (which is projected to grow from 7.6 billion to 9.7 billion by 2050) seem grim. The total demand for food will outpace the global population in the coming decades, and the world will need to produce 40–90% more of various food staples by 2050 (Fig. 1) (8). However, viable agricultural land, freshwater, and fossil energy resources have already been diminished and deteriorated due to climate change, desertification, and other ecological issues. In fact, land availability, one of the main constraints on mass food and feed crop production, will only decrease further as more and more of it is apportioned to enabling the world’s meat-centered diets and self-depreciating industry. Conventional Meat Production Is Less Sustainable and Cannot Meet Increasing Population Demands Animal production inefficiently “transforms” plant protein into animal protein, as livestock animals consume much more protein than they produce. It is estimated that plant-based replacements for the major animal meat categories (i.e., beef, pork, dairy, poultry, and eggs) in the United States can produce 2to 20-fold more nutritionally similar foods per unit of cropland (13). On average, livestock animals require up to 10 lb of plant protein to produce 1 lb of animal protein (1). Meat production also requires enormous environmental resources such as land, water, and energy to grow, harvest, and transport feed for farm animals, to house and raise animals and dispose of their waste, and eventually to transport the animals to slaughter and process their bodies into edible meats. Additionally, the meat industry and its livestock cultivation are a major source of greenhouse gas emissions around the wor","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61185613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The Central Role of Food in Promoting Health","authors":"","doi":"10.1094/cfw-65-3-0025","DOIUrl":"https://doi.org/10.1094/cfw-65-3-0025","url":null,"abstract":"","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61185782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Consumer Perceptions and Purchase Motivations Related to Environmental Sustainability","authors":"","doi":"10.1094/cfw-65-6-0061","DOIUrl":"https://doi.org/10.1094/cfw-65-6-0061","url":null,"abstract":"","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61186187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
C. Cargo-Froom, A. Shoveller, C. Marinangeli, D. Columbus
Pulses are a versatile group of nutrient-dense leguminous seeds. Alter-natives to animal protein are required to meet the protein demands of a continuously growing human population. While pulses boast a protein content that is double that of cereal grains, their digestibility is lower than that of animal proteins, and they tend to be limiting in either sulfur amino acids (AA) or tryptophan. Additionally, pulses contain antinutritional factors (ANFs [e.g., phytate]) that impact the absorption of nutrients; therefore, pulses cannot be consumed in their native state and must be processed before consumption. Common processing methods can include, but are not limited to, dehulling, milling, soaking, and cooking (e.g., boiling and roasting). Many processing methods and conditions can improve protein content and digestibility, the indispensable AA content of pulses, and reduce or eliminate ANFs. However, it appears that processing conditions and pulse type can affect the degree to which processing modifies protein and AA contents, digestibility, and, ultimately, protein quality. Thus, depending on the food application, specific processing methods may be more beneficial compared with others and should be considered independent of the pulse chosen for the formulation of foods and feeds.
{"title":"Methods for Processing Pulses to Optimize Nutritional Functionality and Maximize Amino Acid Availability in Foods and Feeds","authors":"C. Cargo-Froom, A. Shoveller, C. Marinangeli, D. Columbus","doi":"10.1094/cfw-65-6-0068","DOIUrl":"https://doi.org/10.1094/cfw-65-6-0068","url":null,"abstract":"Pulses are a versatile group of nutrient-dense leguminous seeds. Alter-natives to animal protein are required to meet the protein demands of a continuously growing human population. While pulses boast a protein content that is double that of cereal grains, their digestibility is lower than that of animal proteins, and they tend to be limiting in either sulfur amino acids (AA) or tryptophan. Additionally, pulses contain antinutritional factors (ANFs [e.g., phytate]) that impact the absorption of nutrients; therefore, pulses cannot be consumed in their native state and must be processed before consumption. Common processing methods can include, but are not limited to, dehulling, milling, soaking, and cooking (e.g., boiling and roasting). Many processing methods and conditions can improve protein content and digestibility, the indispensable AA content of pulses, and reduce or eliminate ANFs. However, it appears that processing conditions and pulse type can affect the degree to which processing modifies protein and AA contents, digestibility, and, ultimately, protein quality. Thus, depending on the food application, specific processing methods may be more beneficial compared with others and should be considered independent of the pulse chosen for the formulation of foods and feeds.","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61186270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Over the past decade, the pursuit of developing plant-based alternatives that mimic meat products in order to give consumers a wider range of choices at the supermarket has reached a new level of production and investment. Plant-based meat alternatives provide consumers with choices for enjoying the sensory characteristics of meat products, but nutritional implications exist. Because these new products are plant based, they often have a “health halo.” However, currently available plant-based burgers have macronutrient profiles similar to 80% lean ground beef burgers, especially with regard to their fat and saturated fat contents. In addition, sodium levels are significantly higher and the bioavailability of protein, calcium, and iron are lower in plant-based burgers. Recent consumer surveys indicate that plant-based meat alternatives are viewed through a wider lens than nutrient composition and
{"title":"The Nutrition Limitations of Mimicking Meat","authors":"M. S. Edge, J. L. Garrett","doi":"10.1094/cfw-65-4-0045","DOIUrl":"https://doi.org/10.1094/cfw-65-4-0045","url":null,"abstract":"Over the past decade, the pursuit of developing plant-based alternatives that mimic meat products in order to give consumers a wider range of choices at the supermarket has reached a new level of production and investment. Plant-based meat alternatives provide consumers with choices for enjoying the sensory characteristics of meat products, but nutritional implications exist. Because these new products are plant based, they often have a “health halo.” However, currently available plant-based burgers have macronutrient profiles similar to 80% lean ground beef burgers, especially with regard to their fat and saturated fat contents. In addition, sodium levels are significantly higher and the bioavailability of protein, calcium, and iron are lower in plant-based burgers. Recent consumer surveys indicate that plant-based meat alternatives are viewed through a wider lens than nutrient composition and","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61185661","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Structure and Function of Dietary Fiber: The Physics of Fiber in the Gastrointestinal Tract","authors":"","doi":"10.1094/cfw-65-3-0028","DOIUrl":"https://doi.org/10.1094/cfw-65-3-0028","url":null,"abstract":"","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61185866","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Whereas hard kernel wheats are used for yeast-leavened breads, soft wheats are used for cookies, cakes, and confections. The U.S. Pacific Northwest produces 6.5–7 Mt of soft white wheat annually. This soft white grain is marketed as either “common” soft white, “club,” or a blend of the two. Breeding new cultivars of soft white wheat requires an understanding of the foods that are best suited to this class and of the physical and chemical properties of grain and flour that contrib-ute to consistent, superior consumer products. The Pacific Northwest Wheat Quality Council facilitates communication among wheat breeders, millers, food manufacturers, and farmers to identify and define soft white wheat quality targets. Soft white wheat exhibits high break and straight-grade flour yields, at low ash and low starch damage. Their flours have low water absorption and low water-, carbonate-, and sucrose-solvent retention capacities. Soft white wheat produces large-diameter cookies and sponge cakes with large volumes and tender, fine crumb grain. Gluten strength of soft white common wheat ranges from moderately weak to moderately strong. Club wheats are uniformly weak. Innovations in soft white wheat include soft kernel durum wheat, “super soft” wheat, partial waxy wheat for noodles, and full waxy wheat for puffing and unique processing. The subject of whole wheat flavor is explored for the breeding and selection of soft white wheat.
{"title":"Breeding, Selection, and Quality Characteristics of Soft White Wheat","authors":"C. Morris, D. Engle, A. Kiszonas","doi":"10.1094/cfw-65-5-0053","DOIUrl":"https://doi.org/10.1094/cfw-65-5-0053","url":null,"abstract":"Whereas hard kernel wheats are used for yeast-leavened breads, soft wheats are used for cookies, cakes, and confections. The U.S. Pacific Northwest produces 6.5–7 Mt of soft white wheat annually. This soft white grain is marketed as either “common” soft white, “club,” or a blend of the two. Breeding new cultivars of soft white wheat requires an understanding of the foods that are best suited to this class and of the physical and chemical properties of grain and flour that contrib-ute to consistent, superior consumer products. The Pacific Northwest Wheat Quality Council facilitates communication among wheat breeders, millers, food manufacturers, and farmers to identify and define soft white wheat quality targets. Soft white wheat exhibits high break and straight-grade flour yields, at low ash and low starch damage. Their flours have low water absorption and low water-, carbonate-, and sucrose-solvent retention capacities. Soft white wheat produces large-diameter cookies and sponge cakes with large volumes and tender, fine crumb grain. Gluten strength of soft white common wheat ranges from moderately weak to moderately strong. Club wheats are uniformly weak. Innovations in soft white wheat include soft kernel durum wheat, “super soft” wheat, partial waxy wheat for noodles, and full waxy wheat for puffing and unique processing. The subject of whole wheat flavor is explored for the breeding and selection of soft white wheat.","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61185997","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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