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By Fitzroy Dearborn, Colin Hempstead, William E. Worthington

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Some food is collected directly from natural sources, like fish, and there are borderline cases such as beekeeping. Some food products and many food ingredients are artificially made through complicated biochemical processes. This relates to a narrow segment of technology, namely science-based food technology. Both broad and narrow descriptions of agriculture are relevant to consider. In sugar production for example, from the cultivation of cane or beets to the extraction of sugar crystals, both traditional and science-based technologies are applied.

Cornell University Press, London, 1990. Gigerenzer, G. The Empire of Chance: How Probability Changed Science and Everyday Life. Cambridge University Press, Cambridge, 1989. Hurt, R. D. E. Hurt. The History of Agricultural Science and Technology: An International Annotated Bibliography. Garland, New York, 1994. R. The Tentacles of Progress: Technology Transfer in the Age of Imperialism, 1850–1940. Oxford University Press, Oxford, 1988. A. A Progressive Era Disciplie: Genetics at American Agricultural Colleges and Experiment Stations, 1900–1920.

Water control also had implications for shipping and for supplies of drinking water that required contractual arrangements between farmers, governing bodies, and other agencies. During the twentieth century, most governments supported their agricultural and food sectors. The overall interest in food security and food safety moved governments to invest in technologies that increased productivity and maintained or improved quality. Public education and extension services informed farmers about the latest methods and techniques.

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