Running Head the Effect Of Global Warming on Food

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As the population is growing exponentially, The FAO estimates that global demand for food will jump by half from 2013 to 2050. “With 3.4 billion more mouths to feed and the growing desire of the middle class for meat and dairy in developing countries, global demand for food could increase by between 59 and 98 percent” . However with global warming, sea level rising, and carbon dioxide increasing both the quality and quantity of food is compromised.

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Corn, cotton, and soybean will increase at first then drop sharply as the season temperature getting warmer. Livestock’s overall health and production will be decreased. Fisheries will face serious threads that ultimately lead to human’ health issues.

The Effect Of Global Warming On Food

For every degree Celsius that the global thermostat rises, there will be a 5 to 15 percent decrease in overall crop production. Top four maize-exporting countries’ simultaneous production losses were never greater than 10%, however, when the heat was taken into account it increases to 7% under 2 °C warming and 86% under 4 °C warming. Across U.S. Corn Belt, corn yields were affected due to the high nighttime temperature in 2010 and 2012, the reduction will get worse as hot temperatures projected to increase as much as 30%. Warm winter has caused premature budding cherries which equal to $220 million lost in Michigan 2012.

Pesticides usually strive in a moisture environment, therefore the heat would be likely to cause wide ranges of pests to increase. Crops that are in the North could face new dangers since they were exposed to these species. Heat-loving warms move to the upper midwest rusts and tobacco mosaic weakened plants. New virulent mutant strains of wheat rust, a fungal infection that had not been seen for over 50 years, have spread from Africa to Asia, the Middle East, and Europe, devastating crops. allow more of these pests and weeds to survive for a longer time.
The increasing level of carbon dioxide may come with bigger crops but weeds invasion will also be growing. Certain species of weeds, insects, and other pests benefit from higher temperatures and elevated CO2, increasing their potential to damage crops and creating financial hardship for farmers.

Wheat could have protein levels drop by more than 10%. If the CO2 levels reach between 540 ppm and 958 ppm, which was projected to be in 2100, it would cause nutrition in plants as well as zinc and iron drop to significantly. The elevated CO2 levels in the atmosphere have caused the reduction of protein and nitrogen content in alfalfa and soybean plants. “Rice grown with elevated CO2 concentrations contained 17 percent less vitamin B1 (thiamine), 17 percent less vitamin B2 (riboflavin), 13 percent fewer vitamin B5 (pantothenic acid),

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