Huber, Beate (2003) Residues re-open argument on organic standards. The Organic Standard (24), pp. 13-14.
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Summary
The residue contents in organic food is significantly distinguishable from conventionally produced food. While in conventional products residues can often be detected organic food is to a high percentage (95%) free of residues.
| EPrint Type: | Journal paper |
|---|---|
| Keywords: | EG-Öko-Verordnung, Rückstände, Rechtliche Regelungen, residues, |
| Subjects: | Food systems > Food security, food quality and human health Values, standards and certification > Regulation |
| Research affiliation: | Germany > FiBL Germany - Research Institute of Organic Agriculture > Quality assurance Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > International Cooperation |
| Related Links: | http://www.fibl.org |
| Deposited By: | Huber, Beate |
| ID Code: | 2847 |
| Deposited On: | 11 Jun 2004 |
| Last Modified: | 12 Apr 2010 07:29 |
| Document Language: | English |
| Status: | Published |
| Refereed: | Not peer-reviewed |
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