We live in a world where visions regarding use of technology, energy and resources are often conflicting and confusing. Most of us in agriculture see technology as an essential part of efficient production. Others are suspicious of any new technology and would prefer to turn the clock back to the so-called “good old days.” One thing is certain: the global population is expected to exceed 9 billion by 2050, up from the 6.76 billion people on Earth today. The question needs to be, how will we feed 50 percent more people?

The rise in global population coincides with an increase in world hunger. Despite record food production, more than 100 million joined the ranks of the world’s hungry last year. A recent United Nations report estimates that more than one billion people consume less than 1,800 calories per day and go to bed hungry every night. Why are so many hungry in a world of plenty? What can we do to fight world hunger?

A memorial ceremony was held in early October at the University of Minnesota to honor the late Nobel laureate Norman Borlaug. During the 1960s and ’70s, Borlaug’s “Green Revolution” used science and technology to increase yields and helped make many countries in the developing world technically self-sufficient in food production. It is commonly believed that Borlaug saved more lives than any other person who has ever lived. He believed in task over talk and that no child should go to bed hungry.

As a direct result of Borlaug’s efforts, India’s wheat production increased nearly six-fold and grain-importing countries such as Mexico and Pakistan became net exporters by increasing wheat yield by one-third. Borlaug shortened the generation interval by using what became known as “shuttle breeding” to grow two crops per year by shifting production from one area to another. As a result, he significantly increased the speed at which rust-resistant wheat strains could be developed. While the Green Revolution still needs to be completed in certain regions of the world (especially in sub-Saharan Africa) significant progress has been made.

We must not over-simplify a complex situation. Certainly the global economic situation has made food less affordable for a sizeable portion of the world’s population. Political instability, civil strife, drought and unreliable distribution systems have all exacerbated the situation. While the weather, politics and inadequate distribution systems are mostly beyond our control, we do have resources available to help us improve the situation.

Just as the Green Revolution used science to feed a hungry world, it is imperative that we once again look to technology to prevent a global food crisis. One of the most effective tools we have to alleviate world hunger is food irradiation. Irradiation, which uses energy supplied by X-rays, electron beams or gamma rays, is a cost-effective and environmentally-friendly technology that has the potential to do more to prevent food spoilage and alleviate hunger than any other technology we have available.

Irradiation reduces or eliminates deadly bacteria such as E. coli O157:H7, Salmonella and Listeria, but it also significantly extends shelf life of fruits and vegetables and kills larvae that can hatch and destroy crops stored in granaries across the world. Losses between planting, harvesting and marketing can be as high as 40 percent of the potential harvest in developing countries such as India, Pakistan, African countries and Latin America due to pests and pathogens.

Irradiation is also being used to open markets in countries that haven’t previously been willing to import certain items due to phytosanitary concerns. For example, mangoes from India are now entering the United States after a 19-year hiatus because of mandatory use of irradiation to eliminate fruit flies. Mexican guava came to the United States earlier this year thanks to irradiation ending a 79-year ban due to fruit fly infestation.

A recent study released by the United Nations Environment Program shows that over half of the food produced globally is lost, wasted or discarded as a result of inefficiency in the human-managed food chain. Some of that food could be saved by using irradiation to expand shelf life of produce. Up to one-quarter of all fresh fruits and vegetables in the United States is lost between the field and the table. In Australia it is estimated that food waste makes up half of that country’s landfill. Almost one-third of all food purchased in the United Kingdom every year is not eaten.

The use of irradiation has expanded globally in the past decade and is becoming more widely used each day. During recent years a steadily increasing amount of irradiated food has entered commercial channels. Although irradiated fruits, vegetables and poultry have been available commercially on a limited basis since the early 1990s, the introduction of irradiated ground beef in Minnesota during May 2000 significantly increased awareness and interest in the technology. Estimates are that approximately 15 to 18 million pounds of irradiated ground beef and poultry were marketed in the United States during 2008. The volume of irradiated meat and poultry sold in the United States has remained steady during recent years. It is estimated that one-third of commercial spices, approximately 175 million pounds consumed in the United States are irradiated.

The amount of irradiated produce marketed in the United States is growing daily. In 2006 an estimated 4,500 metric tons (10 million pounds) of irradiated fresh produce were consumed in the United States. Now approximately 8,000 tons (17 million pounds) of fruits are irradiated and consumed by North Americans alone. This volume includes papaya, longans, lychees and Okinawa sweet potatoes from Hawaii, mangoes, guavas and boniato sweet potatoes from Florida, mangoes from India and Mexico, guavas from Mexico, dragon fruit from Vietnam and other items.

While irradiation is being used to protect public health by eliminating harmful bacteria and to access new markets by destroying unwanted pests, there is a growing need to use irradiation as a tool to prevent food spoilage by extending shelf life of produce and other foods. When spoiled food is thrown in the garbage, the cost is much more than the price of the food. We must calculate the cost to produce the food and transport it to market. The cost also includes the price of land to grow the crop; seed, fertilizer, labor and petroleum to plant the crop; water to irrigate the land, harvesting costs; and the cost of transportation to market. With 30 to 50 percent of the food we produce being wasted, the time has come to find real solutions to a very real problem.

Efforts to reduce world hunger and prevent a global food crisis must take a multi-pronged approach. Routine use of food irradiation must be an essential component of that multi-pronged approach. Irradiation is a powerful tool that will protect public health by reducing or eliminating harmful bacteria in meat, poultry and produce, saving millions of pounds of valuable food by slowing the spoilage process and extending the shelf life of fruits and vegetables. On his deathbed Norman Borlaug asked his daughter not to forget Africa. We must expand the Green Revolution to regions of the world most affected by famine such as sub-Saharan Africa and we must improve the distribution infrastructure in developing countries so that farmers can get their products to market.

Borlaug said “The greatest minds look beyond what is, to what could be.” He left an inspiring legacy and believed strongly in technology including bio-technology. His leadership, vision and perseverance changed the world, and so can we. While Borlaug’s efforts dramatically increased food production, now we must use technology such as irradiation and bio-technology to increase yield and help prevent post-harvest losses of the crop caused by insects, larvae and bacterial contamination.

This commentary was submitted by Ronald Eustice, executive director of the Minnesota Beef Council. He may be contact at (952) 854-6980 or 2950 Metro Drive, Suite 102, Minneapolis, MN 55425.