FOOD SYSTEM Wiki

A Collaboration of

the Department of Urban and Regional Planning at the University of Wisconsin-Madison

and the Journal of Agriculture, Food Systems, and Community Development

Welcome to the Food System Wiki!

This wiki and its companion annotated bibliography were initiated as a class project for Urban and Regional Planning 711, Markets and Food Systems, at the University of Wisconsin-Madison and is administered by JAFSCD. This wiki aims to present a comprehensive guide to food systems and agricultural development–related terms. This is a collection of scientific, political, and popular words, terms, and acronyms: all things food systems-related. It is our hope that these terms provide an accurate overview of some everyday and some not-so-common phrases about this growing field.

Anyone may, and should, contribute to this wiki. Before getting started, please read the instructions for contributing to the wiki and wiki citation and formatting standards.

Thank you for visiting. It is our hope you will leave feeling informed, empowered, and awakened.

Please email Duncan Hilchey (duncan@newleafnet.com) or Alfonso Morales (morales1@wisc.edu) regarding questions, comments, suggestions.

Links to other useful food-related glossaries and wikis

Supported in part by the United States Department of Agriculture - National Institute of Food and Agriculture, USDA Award 2011-68004-30044 

Click here to go to the Glossary of Terms.

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Raw soybeans have chemical properties which cause unpleasant and unhealthful results in humans. These negatives include flatulence and anti-nutritive compounds. Tempeh, a soy product, is an example of a food which benefits greatly from fermentation, a process which chemically changes the nutritional composition of foods. Breene (1994) cites research showing that fermentation of soy into tempeh through the use of a fungus such as Rhizopus oligosporus reduces the level of antinutritive compounds while increasing the bioavailability of some minerals (Moeljopawiro, 1987; Wang, 1980). This process also results in a massive increase in the amount of both essential and inessential amino acids compared to unfermented soybeans (Handoyo, 2006).