Schmid, Otto; Beck, Alexander and Kretzschmar, Ursula (Eds.) (2004) Underlying Principles in Organic and “Low-Input Food” Processing – Literature Survey. FiBL-Report. Research Institute of Organic Agriculture FiBL, Frick, Switzerland.
This publication contains a literature survey about the processing of organic and low-input food.
The survey gives an overview of the development of standards and regulations for processed organic food, describes the concept of natural nutrition, the appropriate technology approach, minimal and careful processing.
It highlights some consumer perceptions of organic food quality. For four different product groups (organic fruit and vegetables, cereals, milk and meat products) the main challenges in organic food processing are described. The main principles in organic food processing are identified.
The literature review was carried out as part of the European funded project Quality of Low- Input Food. This project aims at improving quality, ensuring safety and reducing costs along the European organic and “low input” food supply chains through research, dissemination and training activities.
|Keywords:||processing, standards, Richtlinien, Verarbeitung, Lebensmittelverarbeitung, QLIF, FiBL 35001|
|Subjects:||Food systems > Processing, packaging and transportation|
|Research affiliation:|| Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Socio-Economics|
European Union > QualityLowInputFood > Subproject 5: Processing strategies
|Related Links:||http://www.qlif.org, http://www.fibl.org/forschung/sozio-oekonomie/richtlinien/index.php, http://www.fibl.org/english/research/socio-economics/index.php|
|Deposited By:||Schmid, Otto|
|Deposited On:||01 Dec 2004|
|Last Modified:||04 Jul 2014 14:36|
|Additional Publishing Information:||Report on the literature survey as part of Workpackage 5.1.1 “Development of a European framework/code of practice for the evaluation of processing strategies in organic farming systems with respect to food quality & safety” of the Integrated project No 506358 “Quality of Low Input Food” (Sixth Framework Programme of the European Commission). |
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