Importance of Food Technology

Applied technology in the food industry has transformed the economic and cultural structure of the U.S. during the past 100 years. Major changes have been made in the systems of production, processing, distribution and consumption.

Fewer Farmers

The cultural impact of technology can be demonstrated by looking at the percentage of the U.S. population working in agricultural production. In 1900, approximately 41 percent of the work force was in agriculture; in 2000, the estimate is 1.9 percent.

Census Data

These figures, using U.S. census data, were developed by the U.S. Department of Agriculture (USDA) Economic Research Service and show that technology was the primary force behind the change.

Fewer Owners

Changes in the concentration of food production illustrate other impacts of technology. For the segments of dairy, hog, poultry and egg production, 10 percent of owners control 90 percent of the production.

Shifts

The entire industry has seen consolidation of production control, which is now shifting to major retailers that are vertically integrating entire segments of the food system.

Big Business

Estimates vary, but today's food industry amounts to 7 to 10 percent of the U.S. gross domestic product. Technology is the foundation of a new way of looking at food production. It also has opened new professional careers in the food industry.

References

• USDA Economic Research Service: The 20th Century Transformation of U.S. Agriculture and Farm Policy