Read each student thread and reply in at least 150 words each.
While some historians believe pasta originated in Italy, most are convinced Marco Polo actually brought it back from his epic voyage to China. The earliest known pasta was made from rice flour and was common in the east.
In Italy, pasta was made from hard wheat and shaped into long strands.—bringing this ancient food much closer to modern-day spaghetti. However, the earliest Italian version was likely a bit closer to vermicelli (a pasta name that translates into English as “little worms.”)
Spaghetti comes from the word Spago, which translates in English to “string,” or “twine.” In Italy, spaghetti (like all pasta) are generally cooked just to al dente (which means “to the tooth.”) to create a slightly chewy texture, rather than an overly soft consistency.
Because of its shape and texture, (not too light or heavy) spaghetti can easily handle a tomato, as well as an extra virgin olive oil-based sauce. Spaghetti is frequently served with meat or vegetables, and a sauce then topped with a generous sprinkling of freshly grated Pecorino Romano or Parmesan.
The transport technologies consist of:
The HACCP system, which is science-based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.
The energy demands consist of:
- 400 g of good-quality Tipo 00 flour, plus extra for dusting
- 75 g fine semolina
Pasta Spaghetti is also one of the more environmentally friendly and sustainable food products. It is one of the least intensive foods to produce and has a small carbon footprint from farm to table as compared to other foods.
The Avocado, known as “green gold” for its value, is a fruit (specifically a berry) that originate from an ancestor of the Lauraceae family in Gondwana Africa, it would later migrate by Gondwanan peoples into Asian and North America, in time being moved further into South America. (FSI, 2021) The geological history of Mexico is claimed to be a significant factor in the evolution of the tree that we know today as the avocado tree. Evidence of the Avocado existing in Mesoamerica comes from more than 10,000 years ago, with proof being in places such as the archeological site at Coaxcatlan, Puebla Mexico, and in places throughout the Maya civilization of Mesoamerica. The avocado tree was valued in ancient Mesoamerican cultures, with its seeds being found in ancient human settlements to suggest this. The Maya civil calendar created around 800-300 BC, has a name or symbol for each month relating to an agricultural or seasonal event, the avocado being represented in the 14th month of the calendar. (FSI, 2021) The avocado would become introduced to American agriculture by a man named Henry Perrine in Florida in 1833; later American grown avocados such as the Hass Avocado would be mostly grown in the ideal climates of California. Avocados today are transported primarily by truck or train, having specially made refrigerated containers that create a controlled atmosphere which keep the avocados cool and dry so as to stay fresh. (TIS, n.d.)
For a single avocado to grow it takes around 60 gallons of water, by comparison, one apple takes around 18 gallons of water to grow. The state of Michoacan Mexico uses 9.5 billion liters of water from its aquifers daily just to keep avocado crops alive, the extreme consumption of this water has caused small earthquakes in the region due to its opening up of subsoil caverns. (Ayala, 2020) The raising of avocados overall is seen as destructive to the environment because of its requirements for growth, those being access to sunlight and a large water source. It has caused soil degradation, biodiversity loss, and further environmental impacts because of its large carbon footprint. In perspective, just two avocados have an emissions footprint of (846.36g CO2) twice the size one kilo of bananas (480g CO2). (Ayala, 2020)