Industrial agriculture is a form of modern farming that refers to the industrialized production of livestock, poultry, fish, and
crops. The methods of industrial agriculture
are technoscientific,
economic, and political. They include innovation in agricultural machinery and farming
methods, genetic
technology, techniques for achieving economies of
scale in production, the creation of new markets for consumption, the
application of patent protection to
genetic information, and global trade. These methods are widespread in developed nations and increasingly prevalent
worldwide. Most of the meat, dairy, eggs, fruits, and vegetables available in supermarkets are produced using these methods of
industrial agriculture The birth of industrial agriculture more or less coincides with
that of the Industrial Revolution in general. The
identification of nitrogen, potassium, and phosphorus (referred to by the acronym NPK) as
critical factors in plant growth led to the manufacture of synthetic fertilizers, making possible more
intensive types of agriculture. The discovery of vitamins and their role in animal nutrition, in the first two decades of the 20th
century, led to vitamin supplements, which in the 1920s allowed certain
livestock to be raised indoors, reducing their exposure to adverse natural
elements. The discovery of antibiotics and vaccines facilitated raising livestock in concentrated,
controlled animal feed operations by reducing diseases caused by crowding.
Chemicals developed for use in World War II gave rise to synthetic pesticides. Developments in shipping
networks and technology have made long-distance distribution of agricultural
produce feasible. Agricultural production across the world doubled four times
between 1820 and 1975[1] to feed a global
population of one billion human beings in 1800 and 6.5 billion in 2002.[2] During the
same period, the number of people involved in farming dropped as the process
became more automated. In the 1930s, 24 percent of the American population
worked in agriculture compared to 1.5 percent in 2002; in 1940, each farm worker
supplied 11 consumers, whereas in 2002, each worker supplied 90 consumers.[2] The number
of farms has also decreased, and their ownership is more concentrated. In the
U.S., four companies kill 81 percent of cows, 73 percent of sheep, 57 percent of
pigs, and produce 50 percent of chickens, cited as an example of "vertical
integration" by the president of the U.S. National Farmers' Union.[3] In 1967, there were
one million pig farms in America; as of 2002, there were 114,000,[4] with 80 million pigs
(out of 95 million) killed each year on factory farms, according to the U.S.
National Pork Producers Council.[2]
According to the Worldwatch Institute, 74 percent of the
world's poultry, 43 percent of beef, and 68 percent of eggs are produced this
way.[5] According to Denis Avery of the agribusiness funded Hudson Institute,
Asia increased its consumption of pork by 18 million tons in the 1990s.[6] As of
1997, the world had a stock of 900 million pigs, which Avery predicts will rise
to 2.5 billion pigs by 2050.[6]
He told the College of Natural Resources at the University of California,
Berkeley that three billion pigs will thereafter be needed annually to meet
demand.[7] He
writes: "For the sake of the environment, we had better hope those hogs are
raised in big, efficient confinement
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