Global Food Systems

This article explores the global food chain and its impact on dairy production in New Zealand. It discusses the factors influencing milk production, such as weather and feed, and the process of milk powder production. The article also covers the transportation and distribution of milk products from producers to consumers.

Running head: GLOBAL FOOD SYSTEMS
GLOBAL FOOD CHAIN
Name of the Student
Name of the University
Author Note

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GLOBAL FOOD SYATEMS
Dairy as a product is chosen in this case
In the recent decades global food chains are expanding at a very drastic rate. In the recent years
they are developing framework so as to connect the consumers, re-locate the food productions as
well as the local agricultural sectors. This will include the supply chain in becoming short,
networks are created in alternative food chains local farmers are facing issues and the sales are
getting hampered. The dairy industry is a very vital source of income for the people in New
Zealand. It is because New Zealand is known for the greatest dairy exporter in the world which is
almost about $16 billion dollars (Flach, Toniazzo, & Corção, 2014). New Zealand is also known
as the leader of the dairy systems along with processing, applying innovative ideas, and using
latest technologies.
There are various factors which influence the production of the milk some of which can be
controlled and some other cannot be controlled. Both the milk development industries as well as
the agencies formed by the government are trying their level best in accurately predicting the
milk productions and getting the best quality of the milk (Kold, 2013). Some of the geographical
factor which affect the milk production are weather, climatic condition and geography, the food
which is feeded to the cow and accommodations given to the cows.
Bio-physical factors which affect the development of powdered milk
The bio-physical factors which mainly includes the soils and climatic factors which can
never be controlled by the decisions proposed by the managers. The bio-physical contents are
fully natural and can only be controlled by nature (Lucey, 2015). The soil of New Zealand
consists of fully green leaves, grasses, wild flowers and natural herbs which are fully organic and

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antibiotic free pastures eaten by the domestic animals. Due to the temperature and climatic
condition of New Zealand the green pasture is maintained all the year round which creates a
huge advantage for the animals which fully depend on the green leaves. The soils are fertilized
so that they can produce the high quality soil which will produce very high quality of food for
the cows. The high quality of vital chemicals in the fertilizers help the soil to be more fertile
increases the productivity of the pastures which is eaten by the cows and they can also provide
the farmers with a good quality of milk (Scheckle, 2014).
Decisions which are made by the managerial department in increasing the productivity of
milk
There are lot of decisions which are taken by the managerial department so as to increase
the productivity of the milk and increase the stock management. Those management scopes are
the key factors which lead the development of high quality of milk production.
Production of milk
The good production of the green leaves and good pasture is very beneficial in the development
of the milk. A type of grass mixture is found and used in New Zealand which is mixed with the
pasture which increases the milk. Managerial decision is very vital over here as when to increase
the pasture growth and application of the fertilizers (Sneddon et al. 2015)
Feeding the Cows
Feeding the cows also require a vital management decision as to how much pasture be given to
the cow so as to meet the daily requirement of the milk. The managers use the feed budget to get
the valuable decisions.

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Milk Produced
The total amount of milk which is provided by the cows in New Zealand is around 5236 liters.
The figure is increasing every year just because in the changes of the technological factors,
genetic factor and efficiency.
Production Process (PRODUCERS to CONSUMERS)
Fig 1. Spiral Chart of Milk Product Processing of Milk Powder.
(Source: Forsythe, 2013)
RawmilkreceivedfromfirmStandardisationHeatTreatmentEvaporationDryingCoolingPackingStorageDistribution

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Milk received from the firm
The milk which is collected from the firm is then delivered to the processing plant via a tank.
The processing plants are in various place of New Zealand like: Synlait, Tatua and Miraka. The
farmers of the milk farm are chosen on various criteria like the location, goodwill and shares.
Standardization
Standardization of milk means the adjustments of raising or lowering the fat as well as the solids
but not the fat levels of the milk. The standardization of milk is generally done only when the
milk will be send to the market for manufacturing the milk as well as it is used in making the
milk products like condensed milk, powder milk and ice creams. The standardizations is usually
done so as to make the milk fat uniform in the milk. Standardization of milk is usually done in
order to ensure that the milk products are consistent with the fat as well as the milk powder is
contained with useful nutrition.
Heat Treatment
The dairy industries in New Zealand uses various kinds of heat treatment so as to make the milk
useful. The various milk treatment processes can be diversified by different ways like extended
shelf processing (ESL), Ultra high temperature processing (UHL). There is also a method which
is used in the milk to store the raw milk for a very longer time before the processing stage. Heat
treatment is also known as pasteurization which happen at a temperature of 76o C. The main
purpose of doing this is to remove the bacteria which can be harmful to the consumers (Wada,&
Lönnerdal, 2014).

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Evaporation
Evaporation is the process which involves the process of evaporating the milk and then it turns
into 40 to 60% in solid matter which is called as the milk powder. In some countries it is also
known as the unsweetened milk which is usually seen as the canned milk. In this type of milk
60% of the useless water is removed and the fresh milk is extracted (Tudehope 2016)
Drying
The drying process of the milk mainly includes a process where the milk turns into small
droplets. The milk enters into a big space where the milk enters into a huge space where the milk
is spanned up in a hot air up to 160o C. This process of drying the milk leaves only upto3% of the
water content in the milk (Bhandari, 2014).
Cooling Process
Milk leaves the curd at an approx. temperature of 35o C, if at that, moment of time the rapid
cooling is done then it will prevent the growth of microorganisms in it. The cooling temperature
is not only the factor which is important to us but also the cooling time is also evenly important
to us. But the milk coolers inn New Zealand are specifically developed to reach at a cooling
temperature of 4oC within a specified period of time (Sonbol 2013).
Packaging
The packaging process is also one of the most vital stage where the whole milk powder is sieved
in order to ensure the fat is consistent in the Whole Milk powder. The whole milk powder is then

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packed and packaged in plastic bags where the use of nitrogen gas is presented so that it cannot
negatively affect the quality of the milk.
Storing the milk
 The pasteurized milk should be stored in small glass bottles, which will be stored in big
wooden cartons and delivered to the shops.
 The sterilized milk should also be stored and kept in glass bottles, and they can be then
supplied to the milk vending machines.
 For small delivery purposes the stylized milk can also be stored in small tin cans which is
also sent to the vending machines. These can later on be recycled and transformed into
new cans.
Transportation of the milk
Transportation of the milk mainly deals with the liquid milk which is mixed, the system of
packing, the number of retail centers where it is to be distributed, as well as the distance between
the retail centers. In order to carry on the work with a comparative analysis of the technologies
used and the vehicles in the transportation process, different quantities of milk is to be packed
using various simplified models which are used by the managerial departments. The process of
transportation mainly needs to achieve the following requirements:
 A fully sealed or closed insulator for the transportation of the sterilized milk.
 A closed insulator for the delivery of the pasteurized milk excepting to the delivery of the
vending machines. This process should also be completed within a 8 hours of shift.
 An insulated milk tank which will also carry the pasteurized milk to the delivery vans or
the vending machines. This should not take more than 8 to 9 hours.

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Wholesalers
New Zealand is known for exporting the milk to all the parts of the world where the wholesalers
travel to the ship ports via trains and trucks so as to ship the packaged containers of milk. The
products are then shipped to various countries via water way (Scheckle 2016). Then the
wholesalers sell the products t the retailers to organize the logistics for the transportation of the
cartons.
Retailers
The work of the retailers is to sell the sealed glass containers of the milk as well as the tinned
containers of milk to the consumers. Price of the product, promotion of the company, place of
the sales as well as the quality of the products is very much important in this stage which is the
reason why both the customers as well as the retailers maximize the benefit to med the demand
(Zheng, 2013).
Consumers
This is the last stage of the cycle where the consumers buy various products of milk like the
powdered milk, cheese, yoghurt and ice creams.

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References
Flach, J., Grzybowski, V., Toniazzo, G., & Corção, G. (2014). Adhesion and production of
degrading enzymes by bacteria isolated from biofilms in raw milk cooling tanks. Food
Science and Technology, 34(3), 571-576.
Kold, C. (2013). New Operations-New Attitudes? Are Soldiers’ Attitudes Influenced by the
Objectives of Peace Operations?. Journal of International Peacekeeping, 17(1-2), 46-73.
Lucey, J. A. (2015). Raw milk consumption: risks and benefits. Nutrition today, 50(4), 189.
McDonald, M., & Wilson, H. (2016).
Scheckle, L. A. (2014). How Can the Induction Marketing Plans: How to prepare them, how to
profit from them. John Wiley & Sons.Programme be Influenced and Improved?.
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Sneddon, N. W., Lopez-Villalobos, N., Davis, S. R., Hickson, R. E., & Shalloo, L. (2015).
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Sonbol, H., Joseph, S., McAuley, C. M., Craven, H. M., & Forsythe, S. J. (2013). Multilocus
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Tudehope, D. I. (2013). milk and the nutritional needs of preterm infants. The Journal of
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Zheng, N., Wang, J. Q., Han, R. W., Zhen, Y. P., Xu, X. M., & Sun, P. (2013). Survey of
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