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Nazi organization of the agricultural sector of the economy achieved modest successes in the 1930s. When the Nazis took power in 1933, Richard Walther Darré became Reich Minister of Food and Agriculture. Nazi Germany was 80 percent self-sufficient in basic crops such as grains, potatoes, meat, and sugar. In 1939, Germany had become 83 percent ...
Agriculture in Germany. In 2021, Germany was the third largest importer and exporter of consumer oriented agricultural products worldwide, and by far the most important European market for foreign producers. The retail market's key characteristics are consolidation, market saturation, strong competition and low prices.
List of food origins. Some foods have always been common in every continent, such as many seafood and plants. Examples of these are honey, ants, mussels, crabs and coconuts. Nikolai Vavilov initially identified the centers of origin for eight crop plants, subdividing them further into twelve groups in 1935. [ 1]
Most German breads are made with sourdough. Whole grain is also preferred for high fiber. Germans use almost all available types of grain for their breads: wheat, rye, barley, spelt, oats, millet, corn and rice. Some breads are even made with potato starch flour. 71 Many breads are multigrain breads .
A physical map of Germany. Germany is the seventh-largest country in Europe. [4] It borders Denmark to the north, Poland and Czechia to the east, Austria and Switzerland to the south, and France, Luxembourg, Belgium, and the Netherlands to the west. Germany is also bordered by the North Sea and, at the north-northeast, by the Baltic Sea.
Urban agriculture refers to various practices of cultivating, processing, and distributing food in urban areas. [ 1][ 2] The term also applies to the area activities of animal husbandry, aquaculture, beekeeping, and horticulture in an urban context. Urban agriculture is distinguished from peri-urban agriculture, which takes place in rural areas ...
Ocean thermal energy conversion ( OTEC) is a renewable energy technology that harnesses the temperature difference between the warm surface waters of the ocean and the cold depths to run a heat engine to produce electricity. It is a unique form of clean energy generation that has the potential to provide a consistent and sustainable source of ...
Food history. Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.