ABSTRACT
Growth in world income, expanded trade opportunities, technological improvements and increased awareness of worldwide environmental issues have changed the outlook on world food problems significantly from the food crisis of the early 1970s. Technological innovations make possible improved productivity, lower production costs and products with enhanced attributes. Even though the ability to expand food production has improved, physical, distributional and economic constraints limit access to the world’s food supply for many people. These constraints also limit the feasibility of adapting technological improvements. This has led to widely varying levels and sources of protein consumed by the world‘s population.
