The Modern Food Cultivation
In that way started a mixture, a beginning globalization of eating habits, which was increased by the industrial revolution. Because of that in Europe starting development appeared the first machines and with them the first agricultural machinery. Areas under cultivation increased and so did their crops.
Because of population growth and urbanization in the 19th century increased the market for food and thereby the agricultural production. Products were processed and stored near large cities.
That was the beginning of the modern food industry.
Besides the industrial revolution came new methods for preservation of food: the Dry heat sterilization developed in the middle of the 19th century and led to the appearance of the canning industry. In the years after 1870 was the refrigeration invented also. Additional to that inventions start the transport network to develop.
The French engineer Charles Tellier installed a reefer on the steamship Le Frigorifique. His ship sailed from France to Argentina to prove that meat can be transported across the Atlantic undamaged. Le Frigorifique returned to France with more than 25 thousand tons of beef.
By new transportation means, especially air cargo, accelerated this globalization in the 20th century and new, large places of production arose.