Chapter: Improvement in Food Resources s

Class 9 - Science (NCERT)

This chapter discusses the methods and strategies that can be employed to improve food production
and ensure food security. It covers both plant and animal production systems and explores the need
for sustainable practices in agriculture, animal husbandry, and fisheries. The goal is to understand
how to meet the increasing demand for food due to population growth and other factors.

Detailed Summary:

1. Introduction:

- The chapter begins by explaining that food is a basic necessity for all living organisms, and its
demand is increasing due to population growth.

- Food production is a key aspect of human survival, but it faces several challenges such as climate
change, loss of biodiversity, and over-exploitation of resources.

- To meet the demand for food, improvements in food production systems are necessary.

2. Food Production:

- Plant Production:

- The chapter discusses how food crops can be improved using scientific methods.

- The use of better-quality seeds, fertilizers, pesticides, and proper irrigation methods helps to
increase the yield of crops.

- High-yielding varieties (HYVs) of seeds have been developed through scientific breeding
programs to ensure that crops can provide more food per unit area.

- Crop rotation and multiple cropping systems are important strategies to maintain soil fertility
and control pests.

- Animal Husbandry:

- Animal husbandry refers to the breeding and care of animals for products like milk, meat, eggs,
and wool.

- Selective breeding is a common technique to improve the productivity of livestock by enhancing

traits like disease resistance and growth rate.

- Veterinary care and proper nutrition are essential to keep animals healthy and productive.

- The chapter highlights the importance of improving milk production, poultry farming, and fish
farming to increase the food supply.
 - Fisheries:

- Fisheries involve the cultivation of fish and other aquatic organisms for food.

- The chapter covers both inland and marine fisheries and emphasizes the importance of
sustainable fishing practices to prevent overfishing and depletion of aquatic resources.

- Fish farming (aquaculture) is also introduced as a method to increase fish production.

3. Sustainable Practices:

- To ensure long-term food security, sustainable practices must be adopted in food production.

- Overuse of chemical fertilizers and pesticides can harm the environment and reduce the fertility
of the soil. Thus, organic farming and integrated pest management (IPM) are discussed as
environmentally friendly alternatives.

- Agroforestry, which involves growing trees along with crops, is another sustainable agricultural
practice that helps improve soil quality and reduces the risk of erosion.

4. Improvement in Food Resources through Technology:

- Modern agricultural techniques like genetic engineering, tissue culture, and biotechnology are
introduced as methods to improve food production.

- Genetic modification of crops can lead to the development of varieties resistant to pests,
diseases, and environmental stress.

5. Conclusion:

- The chapter concludes by emphasizing the importance of managing food resources efficiently to
meet the needs of the growing population.

- It stresses the need for sustainable farming practices, better management of animal resources,
and the development of new technologies to ensure food security.

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Key Points for Improvement:

1. Use of High-Yielding Varieties (HYVs):

- Improvement: Focus on developing more drought-resistant and pest-resistant crop varieties to

withstand climate change.
 - Impact: Higher yields and less dependency on chemical inputs like pesticides and fertilizers.

2. Water Management and Irrigation:

- Improvement: More efficient irrigation techniques such as drip irrigation can help conserve
water.

- Impact: Helps reduce water wastage and ensures that crops receive the optimal amount of water
for growth.

3. Soil Fertility:

- Improvement: Use of organic farming methods, composting, and green manures (plants that help
improve soil quality).

- Impact: Reduces soil degradation and enhances the sustainability of farming.

4. Integrated Pest Management (IPM):

- Improvement: Use of biological control agents (e.g., natural predators) instead of chemical
pesticides.

- Impact: Reduces environmental pollution and harm to non-target organisms, such as bees and
birds.

5. Livestock Improvement:

- Improvement: Selective breeding for better disease resistance, faster growth, and higher
productivity.

- Impact: Better quality and quantity of livestock products like milk, meat, and eggs.

6. Sustainable Aquaculture and Fisheries:

- Improvement: Promotion of sustainable fishing practices, such as avoiding overfishing and

creating marine protected areas.

- Impact: Helps prevent depletion of aquatic resources and ensures a continuous supply of fish for
food.

7. Agroforestry:

- Improvement: Integrating trees with crops and livestock farming to improve biodiversity and soil
health.

- Impact: Helps with soil conservation, reduces erosion, and increases overall farm productivity.
8. Adoption of Biotechnology:

- Improvement: Use of genetically modified organisms (GMOs) to enhance resistance to diseases,

pests, and extreme weather conditions.

- Impact: Can lead to higher crop yields and food security, but requires careful regulation and
public acceptance.

9. Reducing Food Wastage:

- Improvement: Improve food storage facilities, better supply chain management, and public
awareness to reduce food loss.

- Impact: More food is available for consumption, and less is wasted in the supply chain.

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Conclusion:

Improvement in food resources involves adopting a combination of scientific innovations,

sustainable practices, and efficient management of natural resources. By utilizing methods like high-
yielding crop varieties, better water management, organic farming, and advanced technologies, we
can ensure that the growing global population has access to adequate and nutritious food. However,
it is essential to balance food production with environmental conservation to maintain long-term
sustainability.