Food began to noticeably lose quality due to industrial farming, refining, and shelf-life processing during the mid-20th century, particularly after World War II, though the groundwork was laid earlier.
Rough timeline of key developments:
Early 20th Century
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Industrialization of agriculture began, especially with mechanization (tractors, harvesters).
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Synthetic fertilizers and chemical pesticides (like DDT) began to be widely used in the 1930s–40s.
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Refining of foods (e.g., white flour, sugar, vegetable oils) had already begun in the late 19th century but became widespread in the early 20th century.
Post-WWII Era (1945–1970s)
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The Green Revolution (1940s–1960s): aimed to solve food shortages by maximizing yields using high-yield crop varieties, synthetic fertilizers, and agrochemicals.
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Result: Quantity increased dramatically, but nutrient density declined.
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Shelf-life processing (e.g., hydrogenated oils, preservatives, artificial colors/flavors) ramped up to support supermarket supply chains and convenience foods.
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The rise of processed and ultra-processed foods accelerated in the 1950s and 1960s.
1980s–2000s
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Consolidation of agriculture: few large companies controlled much of the food supply.
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GMO crops introduced in the 1990s; aimed at herbicide resistance and pest control, but raised concerns about biodiversity, soil health, and long-term nutrition.
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Monocropping (growing single crops repeatedly) became dominant, depleting soil nutrients and reducing dietary diversity.
Key Quality Declines
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Nutritional content: Studies show significant decreases in vitamins and minerals in fruits and vegetables since the 1950s.
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Flavor: Breeding for yield, transportability, and appearance often came at the expense of taste (e.g., tomatoes).
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Soil health: Degraded by synthetic inputs and lack of crop rotation.
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Food safety and additives: Growing reliance on preservatives, stabilizers, emulsifiers, and artificial ingredients.
Summary
Industrialization started affecting food quality gradually in the early 1900s, but the most significant declines occurred between the 1940s and 1970s, as agriculture and food production prioritized yield, shelf life, and convenience over nutrition and flavor.
