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Production of White Cabbage Control of Quality and Safety in Organic Production Chains

Brandt, Kirsten; Lück, Lorna; Wyss, Gabriela; Velimirov, Alberta and Torjusen, Hanne (2005) Production of White Cabbage Control of Quality and Safety in Organic Production Chains. Organic HACCP, no. Nr.11. Forschungsinstitut für biologischen Landbau, CH-5070 Frick; University of Newcastle, UK-NE1 7RU,Newcastle upon Tyne. [Unpublished]

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Online at: http://www.organichaccp.org

Summary

This leaflet provides a practical overview for producers and others involved in white cabbage production and packaging, of what can be done at these steps to improve the quality and safety of organi-cally produced cabbage, in addition to certification and general food safety requirements. Other leaflets cover production of other commodities and separate leaflets aim at consumers and retailers.


EPrint Type:Book
Keywords:Organic HACCP,white cabbage, Qualitätssicherung
Subjects: Food systems > Food security, food quality and human health
Research affiliation: European Union > Organic HACCP
Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Food Quality
UK > Univ. Newcastle
Related Links:http://www.organichaccp.org
Deposited By: Wyss, Dr. Gabriela S.
ID Code:4922
Deposited On:07 Oct 2005
Last Modified:11 Dec 2013 11:09
Document Language:English
Status:Unpublished
Refereed:Not peer-reviewed

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