Cost-efficiency in the organic food chain
The project will seek to increase the cost-efficiency all along the organic and other ”low input” food chain, while improving or maintaining its quality.
This will mainly be achieved through activities under:
Subproject 3 that will develop strategies to improve quality and safety and reduce cost of production in organic and “low input” crop production systems
Subproject 4 that will develop strategies to improve quality and safety and reduce cost of production in organic and “low input” livestock production systems
Subproject 5 that will develop a framework for the design of “minimum” and “low input” processing strategies, which ensure or improve food quality and safety
Subproject 6 that will develop strategies, which improve quality and safety and reduce cost along the supply chain and HACCP based quality assurance systems.
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