Huber, Beate (2003) Residues re-open argument on organic standards. The Organic Standard (24), pp. 13-14.
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Summary in the original language of the document
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 |
| 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| Refereed: | Not peer-reviewed |
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