9096 1 archive 4300 disk0/00/00/90/96 2006-08-24 2009-08-20 14:33:42 2009-08-20 14:33:42 report show 0 en eu_qlif_sub5 food-quality never 0 with contributions from: Leskinen, Marita, Särkkä-Tirkkonen Marjo, Thorkild Nielsen and Niels Heine Kristensen http://www.fibl.org http://www.fibl.org/forschung/lebensmittelqualitaet/index.php http://orgprints.org/7032/ http://www.qlif.org TRUE Beck Alexander Kretzschmar Ursula Schmid Otto pub 2security 4processing Lebensmittelqualität, Verarbeitung, Lebensmittelsicherheit, ökologische Lebensmittel, organic food processing, QLIF, Lebensmittelverarbeitung Four concept papers outline parameters for the further development of organic food processing. They are based on other work already executed in the subproject 5 Processing in the QLIF-project, in particular the literature survey on “Underlying Principles in Organic and "Low-Input Food“ Processing – Literature Survey” published in 2004 by Schmid, Beck and Kretzschmar, as well as the “Approaches used in Organic/Low Input Food Processing - impact on food quality and safety” results of a Delphi survey from an expert consultation in 13 European countries.“ (Kretzschmar, Schmid, 2006). The four crucial topics highlighted in concept papers that have been chosen are summarised below: - 1rd Concept paper on the chances for a concept of “quality of origin” and on criteria and procedures for the evaluation of additives for organic food processing -2nd concept paper on environmental orientation of organic foods producing processing companies -3rd concept paper on processing methods and their labelling -4th concept paper on the improvement of separation practice by parallel processing of conventional and organic products 2006 published Forschungsinstitut für biologischen Landbau (FiBL) CH-Frick Anonymous (2002): Administrative guidance for the request of authorisation of food additive/Guidance on submissions for food additive evaluation by the scientific committee on food (SCF/CS/ADD/GEBN/26 12.7.02) Beck, A. (1997): Verarbeitungsstandards im Vergleich - Wettbewerbsverzerrungen durch Anhang VI der EG-Bio-Verordnung< Schrot & Korn spezial Oktober 1997 S.19 ff Hamm, U. (1997): Perspektiven des Marktes für Lebensmittel aus regionaler und umweltgerechter Erzeugung. In: Beiträge der Akademie für Natur- und Umweltschutz Baden-Württemberg, 24, Stuttgart, 23-38. Hamm, U. (2000): Bestimmungsgründe der Nachfrage nach Lebensmitteln aus ökologischem Landbau. In: Eschricht, M. und Leitzmann, C. (Hrsg.): Handbuch Bio-Lebensmittel, Hamburg, Kap. V-2. IFOAM (2002): Norms for Organic Production and processing. IFOAM General Assembly Victoria. Bonn Müller-Reißmann, K.-F., Schaffner, J.(Hrsg.) (1990): Ökologisches Ernährungssystem, Verlag C.F. Müller, GmbH, Karlsruhe Thompson, G.D., Kidwell, J. (1998): Explaining the choice of organic produce: cosmetic defects, Prices and consumer preferences. In: American Journal of Agricultural Economics, Iowa, S. 277-287, No. 80, May 1998 USDA National organic program (2002) Verordnung 207/93 EWG (2001): Regelungen zur Änderung des Inhaltes von Anhang VI< nach Handbuch Bio Lebensmittel, 6. Aktuelle Lieferung, 05/2001 Abschnitt II-5.2 Beck A., Marschall C., Schmid O., Mäder R., Hermanowski R. (2003): Entwicklung eines Beurteilungssystems für die Zulassung von technischen Zutaten, Lebensmittelzusatzstoffen und Hilfsstoffen als nicht landwirtschsftliche Zutat in Bio Erzeugnissen und erste Anwendungen. Bundesprogram ökologischer Landbau. Endbericht Projekt 020E370 BMU (eds), 1995: Handbuch Umweltcontrolling Bundesumweltministerium Umweltbundesamt (BMU) eds. Franz Vahlen München Kristensen NH et al (2004): The value adding process along the supply chain for organic agricultural products. JRC, Sevilla & DTU, København Kristensen NH and Beck A (2005): Sustainable Processing. In Schmid O. , Beck, A., Kretzschmar, U. (Eds. 2004): Underlying principles of organic in Organic and "Low-Input" Food Processing - Literature Survey. Report EU Project Qualitylowinput. (www.qlif.org). Nielsen T (2004): Minimal and Careful Processing. In Schmid O. Beck, A., Kretzschmar, U.(Eds. 2004): Underlying principles of organic in Organic and "Low-Input" Food Processing - Literature Survey. Report EU Project “Quality low-input food”. (www.qlif.org) Schmid, O (2000): Blank, C; Halpin, D.; Bickel, R: “Evaluation of governmental regulations and private standards for processing of organic food products - Overview on some national, standards, on IFOAM Basic Standards, Codex Alimentarius Guidelines and EU-Regulation 2092/91”, Frick Zanoli et al (2004): Volume 4: The European Consumer and Organic Food, OMIaRD, The University of Wales, Aberystwyth public 6783 1 9096 1 application/pdf de public

beck-etal-2006-Conceptpapers.pdf

beck-etal-2006-Conceptpapers.pdf 4034861 http://orgprints.org/9096/1/beck-etal-2006-Conceptpapers.pdf