Richter, Toralf (2021) Recommendations from a market perspective for the development of a Code of Practice for organic food processors. Working paper, Department of International Cooperation, FiBL . [Submitted]
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Document available online at: https://www.proorgproject.com/
Summary
To contribute to the sustainable innovation in the organic food sector, the project Code of Practice for Organic Food Processing (ProOrg) set the objective to develop a practicable Code of Practice for processors of organic food as well as for labelling organizations. ProOrg is a "CORE organic" collaboration (Coordination of European Transnational Research in Organic Food and Farming Systems) between 27 partners in 19 countries/regions on initiating transnational research projects in the area of organic food and farming.
The paper presents a synthesis of the results from a comprehensive literature and market review as well as an Organic Market and Stakeholder Review and provides recommendations to the elaboration of the Code of Practice.
EPrint Type: | Working paper |
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Keywords: | Organic food processing Food processingmethods Literature Survey Market Survey Stakeholder Survey Recommendations |
Agrovoc keywords: | Language Value URI English food processing equipment -> food industry equipment http://aims.fao.org/aos/agrovoc/c_25773 English market research http://aims.fao.org/aos/agrovoc/c_4618 English code of practice -> regulations http://aims.fao.org/aos/agrovoc/c_6493 |
Subjects: | Values, standards and certification > Assessment of impacts and risks Food systems > Processing, packaging and transportation Food systems > Markets and trade Values, standards and certification > Consumer issues Values, standards and certification > Regulation |
Research affiliation: | European Union > CORE Organic > CORE Organic Cofund > ProOrg European Union > CORE Organic > CORE Organic Cofund |
Deposited By: | Richter, Toralf |
ID Code: | 43607 |
Deposited On: | 07 Feb 2022 15:07 |
Last Modified: | 07 Feb 2022 15:07 |
Document Language: | English |
Status: | Submitted |
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