Food production: From farm to fork

Abstract Food production from farm to fork, in general, simply means processing raw materials from the primary sector such as the farm and the sea into food in the food factories, fulfilling the consumer demand. The food then undergoes further preparation or minor processing before it is served for consumption. The current complexities in food processing system through rapid progress in science and technology can guarantee more food for the increasing world population, but factors such as religion and culture will negate this assumption. World religions including Islam, Judaism, Hinduism, Taoism, and Buddhism have some similarities and differences in food processing, which has its own reasons and restrictions. Likewise, local culture will affect the food availability in the market. In cases where contamination occurs somewhere along the food production chain, issues in religious and cultural context will destroy consumer confidence and can banish an industry.