Books  Sustainable Development  Agriculture & Food 

Organic Production and Food Quality: A Down to Earth Analysis

By: Robert Blair

John Wiley & Sons

Hardback | Dec 2011 | #192133 | ISBN-13: 9780813812175
Availability: Usually dispatched within 5 days Details
NHBS Price: £130.00 $166/€155 approx

About this book

The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media ("if it bleeds, it leads") tends to have a negative impact on consumer perceptions about conventional food. Until recently, more and more consumers in many countries were opting to buy organic food over conventional food, resulting in a radical shift in food retailing. This was due to concerns over chemical residues, food poisoning resulting in recalls, food scares such as "mad-cow" disease, issues like gene-modified (GM foods), antibiotics, hormones, cloning and concerns over the way plants and animals are being grown commercially as food sources. As a result there has been an expansion of the organic industry and the supply of organic foods at farmers' markets, supermarkets and specialty stores.

"Effects of Organic Production on Food Quality" is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry.


Contents

Foreword ix

1 The Shift to Organic Food 1
2 Consumer Concerns About Food 13
3 Vegetable Produce 25
4 Fruit 61
5 Cereal Grains 93
6 Meat 111
7 Milk and Milk Products 163
8 Eggs 183
9 Is Organic Food Safer? 207
10 Is Organic Food More Nutritious and "Tasty"? 227
11 Psychology of Organic Food Choice 243
12 Conclusions 259

Appendix 265
Index 267

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