Ag Is More Than Farmers and Ranchers

Ag is not only production. It’s also food processing. All those convenient microwavable meals that you find in the supermarket were developed by Ag professionals and food scientists.

All those new fangled breakfast cereals that some of them taste like strawberry although there are no strawberries in them. All those varieties of cheeses, that is all agriculture.

Nutrition plays an important role in agriculture today.

The addition of Omega 3 fatty acids, vitamins, lichopeins, plant sterols, too many of the foods that we enjoy will prevent heart disease and even cancer, is at the heart of agricultural research.

Food safety is also a big part of agriculture.

Scientists in agriculture work hard to develop techniques that will get rid of pathogens such as e-coli, and salmonella, and even the mad cow disease agent. These scientists also work to develop diagnostic methods to help us detect the presence of these and other disease causing agents in foods so we can monitor the success of our decontamination efforts.

Continuity in agriculture requires good stewardship of the land.

Conservation of our precious natural resources and their sustainability is essential so we can continue to purchase the foods we eat and the fiber products we use for many generations to come.

If you plant a garden, if you plant ornamental plants and flowers, you also have a responsibility to use technologies that will conserve and sustain our natural resources.

U.s. agriculture can be vital in negotiating many international trade agreements.

Even if their chief aim is to trade in steel or oil, the trade of agricultural commodities is often the deal maker or the deal breaker.

As you can see, agriculture may be a little more encompassing than most of us think.

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