Kimberly J. Workinger
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While the food production cycle has become increasingly complex over time, it starts at the farm where the animal is raised and the fruit, grain or vegetable is planted. This phase of the cycle ends when the product is mature or has met a target weight or volume and is ready for market. From this point on, the path that any particular product takes can be very complex or very simple and direct to the consumer. For most of human history, the farm owner was the consumer. Current farming operations are in the business of producing far more than they need to make a profit. The product is transported to food processors for milling, slaughter, cleaning, sorting and grading, chopping, packaging, and blending with other ingredients among other processes. It is then shipped to a distribution point where it is stored until being transported to the retail location or restaurant that has arranged for its purchase. A retail location includes supermarkets, convenience stores, or bulk distribution outlets like BJ's or Sam's Club. Food purchased here usually, although not always, requires preparation at the home. The final step of the process includes the disposal of foodstuff and the packaging.