INTRODUCTION

Eating can be defined as the consumption of food and liquid to sustain life
and to meet our body’s basic needs for growth, development, and function.
Every cell in the body depends on a continuous supply of calories and
nutrients, whether obtained through food, IV nutrients, or tube feedings which
also the end result of agriculture. Eating and food, however, also have
symbolic meanings associated with love, sensuality, comfort, stress reduction,
security, reward, and power. All of us have turned to food at one time or
another for comfort, to help us cope with stressful experiences, to control our
emotions, and to satisfy desires.
People have always met together to relax, talk and share common
experiences and beliefs. They like to share food at the same time because it
makes the occasion even more enjoyable. It shows great hospitality and
friendship when one person shares food with another substance consisting
essentially of protein, carbohydrate, fat, and other nutrients used in the body of
an organism to sustain growth and vital processes and to furnish energy. Food
has long served as a carrier of culture in human societies and has been a
driving force for globalization. A food is something that provides nutrients.
Nutrients are substances that provide: energy for activity, growth, and all
functions of the body such as breathing, digesting food, and keeping warm;
and materials for the growth and repair of the body, and for keeping the
immune system healthy. The substance is ingested by an organism and
assimilated by the organism's cells to provide energy, maintain life, or
stimulate growth. Different species of animals have different feeding
behaviors that satisfy the needs of their unique metabolisms, often evolved to
fill a specific ecological niche within specific geographical contexts. Most food
has its origin in plants. Some food is obtained directly from plants; but even
animals that are used as food sources are raised by feeding them food derived
from plants. Some foods not from animal or plant sources include various
edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the
preparation of fermented and pickled foods like leavened bread, alcoholic
drinks, cheese, pickles, kombucha, and yogurt. Another example is blue-green
algae such as Spirulina. Inorganic substances such as salt, baking
soda and cream of tartar are used to preserve or chemically alter an ingredient.
According to University of Sydney, access to food is a basic human right, vital
for good health and ultimately for life itself. With one in 10 people out of the
current global population of 7.4 billion already going hungry, ensuring that
everyone has daily access to nutritious food is an ongoing challenge.

On the other hand, Agriculture is the process of producing food, feed,

fiber and many other desired products by the cultivation of certain plants and
the raising of domesticated animals (livestock). The practice of agriculture is
also known as "farming", while scientists, inventors and others devoted to
improving farming methods and implements are also said to be engaged in
 agriculture. Modern agriculture extends well beyond the traditional production
of food for humans and animal feeds. Beginning in the Western world, the
green revolution spread many of these changes to farms throughout the world,
with varying success. Other recent changes in agriculture include hydroponics,
plant breeding, hybridization, gene manipulation, better management of soil
nutrients, and improved weed control.

Agriculture provides food and basic raw materials that people consume and are then traded on
the market, which lets the economy move. The agricultural products of the country are indeed
world class that they are not only purchased by locals, but are also traded abroad, including the
United States, Japan, Europe and the ASEAN countries (members of the Association of
Southeast Asian Nations). The agricultural sector of the country consists of four sub-sectors:
agriculture, fisheries, livestock and forestry. The main agricultural crops in the country are rice,
corn, coconut, cane sugar, bananas, pineapple, coffee, mangoes, tobacco and abaca (a banana-
like plant). Secondary crops include peanut, cassava, camote (a form of root crop), garlic, onion,
cabbage, eggplant, calamansi (a form of lemon), rubber and cotton. The production of Philippine
fisheries has always been classified into three production methods for statistical and
administrative purposes: commercial fisheries, municipal fisheries and aquaculture. However,
the forest area in the Philippines remains at risk as illegal logging continues, the amount of
harvesting is insufficient to support domestic demand and the country has moved from being at
least self-sufficient to being a net importer of logs and lumber. The livestock industry, consisting
mainly of cattle, carabao (water buffalo), hogs and chickens, which are the source of pork,
chicken meat and eggs that are now considered to be staple food in the country. These four
sectors of agriculture provide livelihoods for the Filipinos, particularly those who are far from
urbanization as they are in the provinces. These fishermen and farmers are the ones behind the
country's rich agriculture. Moreover, there are agricultural issues that need to be addressed that
mostly need attention and support from the government. First, the farmers that seek support from
the government and private sector to increase their capital, increase the price of their harvest,
increase their productivity and improve their equipment. As the Country’s population continues
to grow, food production must also increase at the same time, in order to reduce/lessen hunger in
the country.