Akademik Veri Yönetim Sistemi
Global Climate Change :Agriculture and Food Science Perspective, Hülya Doğan,Hafize Fidan, Editör, İKSAD, Ankara, ss.167-182, 2022
Dear readers, The global climate has changed in the last 100 years due to anthropogenic activities, and the temperature has warmed by about 0.5°C due to greenhouse gas emissions. This issue has attracted international interest, and particularly scientific communities will continue to search for solutions to slow this process, which directly and indirectly affects the quality of life of billions of people worldwide. This warming continues due to today's intense human and economic activities and increases in greenhouse gases released into the atmosphere. Climate change is increasing its impact due to anthropogenic processes as well as natural internal processes and this is why climate change will cause effects expected to emerge at global and regional scales. The effects of climate change are more visible on agriculture, forest and vegetation, clean water resources, sea level, energy, human health and biodiversity, which can affect them directly or indirectly in various ways. In addition to all these, climate change can cause social and economic problems and put pressure on agriculture. Under the climate change scenario, soil and water regimes change due to the change in agricultural production. Although the temperature increases and the increasing amount of carbon dioxide resulting from climate change positively affect the number of farm and agricultural products in some regions in the short term, these components may cause product quality and production reductions in the long run. Agricultural production is directly dependent on the region's climatic conditions since it is carried out by selecting crops suitable for the climate of a given area and applying appropriate farming methods. Consequently, the bio-industry is experiencing a production decline due to adverse climate changes with notable regional characteristics. In the long term, climate change stresses water and other resources, renders soils unproductive, worsens the condition of farmland, causes widespread desertification, and, in particular, causes the increase of pests and diseases in crops. Climate change can disrupt food availability, reduce access to food, and affect food quality. For example, projected increases in temperatures, changes in precipitation patterns, changes in extreme weather events, and reductions in water availability may all result in reduced agricultural productivity.
Today, in order to eliminate these negativities due to climate change, first
of all, the situation needs to be determined with climate change scenarios.
Afterward, these effects are minimized by effectively implementing adaptation
and the mitigation strategies level should be lowered.
This book could be a helpful tool to understand where we are in the
global stand and where we are heading in the climate change in agriculture and
food industries. We would like to thank all researchers and the İKSAD
publishing house who contributed to the preparation of this book.