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Improvement in Food Resources Video Lecture | NCERT Video Summary: Class 6 to Class 12 (English) - UPSC
FAQs on Improvement in Food Resources Video Lecture - NCERT Video Summary: Class 6 to Class 12 (English) - UPSC
| 1. What are some strategies to improve food resources? |  |
Ans. Some strategies to improve food resources include promoting sustainable agriculture practices, investing in agricultural research and development, improving irrigation techniques, implementing efficient storage and distribution systems, and promoting balanced diets.
| 2. How can sustainable agriculture practices contribute to food resource improvement? | |
Ans. Sustainable agriculture practices, such as organic farming, crop rotation, and agroforestry, can contribute to food resource improvement by reducing the use of chemical fertilizers and pesticides, conserving water and soil, enhancing biodiversity, and promoting long-term productivity and resilience of agricultural systems.
| 3. How does investing in agricultural research and development help in improving food resources? | |
Ans. Investing in agricultural research and development helps in improving food resources by developing new crop varieties with higher yields, resistance to pests and diseases, and tolerance to environmental stresses. It also helps in developing innovative farming techniques, improving post-harvest storage and processing methods, and enhancing agricultural productivity and efficiency.
| 4. What are the benefits of improving irrigation techniques for food resource improvement? | |
Ans. Improving irrigation techniques can help in food resource improvement by increasing crop yields, reducing water wastage, and improving water use efficiency. It also helps in mitigating the impacts of drought and water scarcity on agricultural production and ensuring a stable and reliable water supply for farming.
| 5. How can efficient storage and distribution systems contribute to food resource improvement? | |
Ans. Efficient storage and distribution systems can contribute to food resource improvement by reducing post-harvest losses, minimizing food waste, and ensuring timely and equitable access to food. These systems help in preserving the quality and nutritional value of food, preventing spoilage and contamination, and optimizing the utilization of available resources.
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