Food production methods

    OCR
    GCSE

    This study area encompasses the complete trajectory of food from 'farm to fork', focusing on primary and secondary processing, technological developments in agriculture, and the ethical, environmental, and economic implications of food production. Candidates must demonstrate understanding of distinct farming methods (intensive, organic, free-range), the impact of genetic modification (GM), and the significance of food assurance schemes. Assessment requires the ability to evaluate the trade-offs between food security, cost, and sustainability, linking production methods directly to nutritional outcomes and environmental footprints.

    0
    Objectives
    4
    Exam Tips
    3
    Pitfalls
    3
    Key Terms
    4
    Mark Points

    What You Need to Demonstrate

    Key skills and knowledge for this topic

    • Award marks for precise distinction between primary processing (e.g., milling wheat) and secondary processing (e.g., baking bread).
    • Credit responses that explicitly link food production methods (intensive vs. organic) to specific environmental outcomes (eutrophication, biodiversity loss).
    • Candidates must explain the scientific principles underpinning preservation methods used in production (e.g., UHT, pasteurisation temperatures).
    • Reward evaluation of food security issues that cites specific factors: climate change, conflict, and cost of agricultural inputs.

    Marking Points

    Key points examiners look for in your answers

    • Award marks for precise distinction between primary processing (e.g., milling wheat) and secondary processing (e.g., baking bread).
    • Credit responses that explicitly link food production methods (intensive vs. organic) to specific environmental outcomes (eutrophication, biodiversity loss).
    • Candidates must explain the scientific principles underpinning preservation methods used in production (e.g., UHT, pasteurisation temperatures).
    • Reward evaluation of food security issues that cites specific factors: climate change, conflict, and cost of agricultural inputs.

    Examiner Tips

    Expert advice for maximising your marks

    • 💡When discussing sustainability, move beyond 'recycling'; analyse life cycle assessments and specific agricultural practices.
    • 💡For 'Evaluate' questions on GM foods, ensure arguments address both producer benefits (yield, resistance) and consumer concerns.
    • 💡Memorise specific temperatures and times for milk processing (Pasteurisation: 72°C/15s; UHT: 135°C/1-2s).
    • 💡In questions regarding food provenance, explicitly reference assurance schemes like Red Tractor or MSC with their specific guarantees.

    Common Mistakes

    Pitfalls to avoid in your exam answers

    • Conflating 'food miles' with total carbon footprint without considering production methods.
    • Failing to identify statutory fortification nutrients (Iron, Calcium, Thiamin, Niacin) in white flour.
    • Describing 'organic' simply as 'chemical-free' rather than strictly regulated regarding synthetic pesticides and fertilisers.

    Study Guide Available

    Comprehensive revision notes & examples

    Read Study Guide

    Key Terminology

    Essential terms to know

    Likely Command Words

    How questions on this topic are typically asked

    State
    Describe
    Explain
    Discuss
    Evaluate
    Justify

    Ready to test yourself?

    Practice questions tailored to this topic