+44 1803 865913
By: Robert Blair
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.
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
There are currently no reviews for this book. Be the first to review this book!
Your orders support book donation projects
Vastly superior to the Amazon offering. Recommended unreservedly.
Search and browse over 110,000 wildlife and science products
Multi-currency. Secure worldwide shipping
Wildlife, science and conservation since 1985