Food Production Pathway

[ FOOd PROductiOn wORkFlOw ]

[ Solutions for Ensuring A new generation of analytical approaches is being developed to reflect the changing flowpath of a food commodity as it

progresses through raw material procurement to final retail presentation. The statement “From Farm-to-Fork” implies a simple

pathway to obtain the food we consume. In reality, this is a complex journey as a raw food commodity passes through many

inspection and manufacturing processes before it reaches your local supermarket.

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“Farm-to-fork” implementation requires solutions that ensure safety and quality along the complete food production chain.

Current and future concerns related to agriculture quality and food safety will increasingly require multidisciplinary and

universal approaches based on the use of simple detection systems “near to the foodstuff” and more rigorous assessment in

laboratory settings. Waters, through the development of innovative testing solutions, provides low cost, fast response tests

used for screening, as well as enabling technology for rapid confirmation of laboratory test results.

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a Safe Food Supply ]

[ FOOd PROductiOn Pathway ]

The concept of food safety is not new. For centuries, governing

bodies have been interested in regulating the food supply to ensure

the safety and wholesomeness of the food consumed by their citizens.

Food adulteration was rampant during the Middle Ages when

large cities began forming and residents no longer received their

food directly from a farm. This created opportunities for deception

from merchants and dealers who adulterated food with cheaper,

non-nutritious, and sometimes dangerous, ingredients. During the

mid-nineteenth century, regulations were established to end this

practice and Britain was one of the first countries to issue legislation

to combat food adulteration.

Control of raw materials and feed supply

Improvements in food processing

Monitoring of storage conditions

Logistics and transportation

Safety and quality of final products

Increasing controls of products at different critical steps of the food chain ensures:

Food production is a complex business that combines sophisticated production and management

schemes. A typical fruit orchard is a very capital and labor intensive enterprise that requires

approximately 3 to 4 years to achieve effective production. Typically, financial recovery occurs

around the 8th or 9th year. However, diseases, hurricanes, frosts, floods, droughts, and ecological

damage from wildlife and pests may threaten the viability of many farming operations before

they reach financial maturity.

Modern farming practices favor monocultural mass production that provides the ideal environment for pests to flourish. In the 1980’s,

a typical fruit orchard had a tree density of 200 trees per acre. Synthetic pesticides revolutionized the industry with more effective

and potent chemicals that can be used more efficiently. Now, modern high-density orchards maintain 1600 to 2400 trees per acre,

requiring chemicals, such as fungicides, insecticides, pre-emergence herbicides, spot herbicide application, pesticides, and fertilizers.

FOOd PROductiOn tiMElinE

Chemical usage varies from year-to-year and is related to:

Rainfall

Seasonal temperature

Wind velocity

Surrounding crops

Pest migrations

DISTRIBUTION/WAREHOUSE

FARM

It is estimated, in 2006, 20% of the grape crop harvested in Chile

never made it to market because of pathogens and other factors.

Storing various products in warehouses, especially food and perishable

items, presents unique challenges for pest and disease management

programs. There are nearly 30 different insect pests, several rodent

species, pest birds, and other nuisance animals that are attracted to

warehouse facilities. Combine these threats with bacterial and natural

toxins, warehouse facilities take precautions to control the venues for

contamination and damage to the stored items.

The inspection process is crucial for an effective food safety program. Since

conditions in production and warehouse storage facilities are constantly

changing, the inspection process is continuous. Today, several government

agencies, and contract and private laboratories carry out inspections to

enforce a comprehensive system of regulations governing food processing,

packaging, and distribution.

The chemicals used must be inexpensive, quick to apply and be effective to control:

Pests

Disease

Fungal threats

Shelf lifeDISTRIBUTION/WAREHOUSE

INSPECTIONMONITORINg

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PROCESSINg

MANUFACTURINg

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Food additives are chemicals that are added to food in small amounts. Direct additives are added deliberately

during processing to make food look and taste better, maintain or improve nutritional value, preserve

freshness, and help in processing or preparation. Some additives help preserve food by preventing or slowing

chemical changes and the growth of microorganisms in food. Recent food additives include artificial sweeteners (such as aspartame and saccharin),

fat replacements, and artificial food colors in beverages, ice cream, cereals, and other foods. As many as 3,000 substances are approved by

the Food and Drug Administration (FDA) for use as direct additives. An additional 10,000 substances are present in foods as indirect additives.

These substances enter food incidentally during handling or from processing equipment or packaging.

Advances in chemistry have greatly expanded the knowledge of the additives that are

used in foods. As the use of food additives has grown, so has public concern about the

type and amount of these additives and their potential to cause cancer or other illnesses

in human beings. At the same time, some additives may actually provide a health benefit,

such as the vitamins used to commonly fortify foods like bread and milk.

Commonly-tested methods for inspection monitoring, processing, and manufacturing are:

Pesticides/herbicides

Vitamins

Veterinary drugs

Mycotoxins

Proteins and peptides

Adulteration

Melamine

Acrylamide

Sugars and carbohydrates

Authenticity

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The production of food and beverages is often subject to variation in

starting materials. In addition, changes occur during production that

may impact food quality. To manage these changes, it is important

that all critical production parameters are identified and understood

during the early stages of product development. It is equally important

that the process is monitored appropriately throughout production,

from raw material procurement to the final quality measurement.

Common tests include:

Vitamins

Sugars and carbohydrates

Proteins

Natural product characterization

Product homogeneity and quality control

Major retailers use vast amounts of resources to ensure the quality and

the safety of the products they sell. A contract industry based on customer

expectations thrives solely on the issues related to food quality such as

nutritional labeling.

Many government agencies require that food packaging includes a label that

lists the serving size, the number of servings per package, and the details

of the content of various nutrients (including carbohydrates, proteins, fats,

vitamins, and minerals). These labels help people compare different food

choices and select those that fit their diet. What once began as an effort to

make sure that labeling was accurate has now expanded to require labels

that provide more information to increasingly health-conscious consumers.

With today’s nutritional labeling regulations, packaging labels must conform to rigorous standards. The categories often stated are:

DISTRIBUTION/RETAIl

Proximates (ash, moisture, protein, fat)

Fat (total, saturated, trans)

Cholesterol

Carbohydrates

Calories

Fiber

Sugars

Vitamins

Minerals

Dairy ingredient testing

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WATERS PRODUCTS AND CONSUMABlES FOR DISTRIBUTION/RETAIl INClUDE:

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© 2009 Waters Corporation. Waters, T he Science of W hat’s Possible, ACQUITY UPLC, DisQuE, XBridge, Atlantis,

SunFire, Oasis, Alliance, Sep-Pak, AccQ-Tag, Xevo, VICAM, and Breeze are trademarks of Waters Corporation.

720003035EN April 2009 VW-PDF

The quality management system of Waters’ manufacturing facilitiesin Taunton, Massachusetts and Wexford, Ireland complies with the Interna-tional Standard ISO 9001:2000 Quality Management and Quality Assurance Standards. Waters’ quality management system is periodically audited by the registering body to ensure compliance.

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