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May 2005 No. 2

Contents


Results and updates

First Delphi Expert Survey on organic food processing

Report on organic rodent control strategies


QLIF Congress 2005

Health in focus

Consumer issues

Product quality and health

Crop production system

Livestock production system

Processing strategies


Related projects

Organic HACCP
workshop
leaflets

Blight MOP


QLIF Notes

Congress in DK 2006

PhD summer school

PhD seminar on soil quality

Vacancies

ENVIRFOOD seminar


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Leaflets of Organic HACCP

The conclusions from the Organic HACCP project are presented as a series of leaflets.

The leaflets are available in English. Furthermore, German, Portuguese, Italian, Spanish and Danish versions of the leaflets are in preparation and will be available in a few days on the Organic HACCP homepage. This newsletter and the homepage will be regularly updated as the leaflets are finalised.

If your organisation is interested in translating the brochures into your language and get your logo and address on the leaflets, please contact the coordinators of the HACCP project.

As it can be seen, the leaflets can be downloaded for free and printed without charge, also for commercial and educational use. However, if you plan to print the leaflets, please send a mail with the number of copies printed. The information will be used only for statistics.

If you need a file version that can be printed directly on A3 paper with high quality resolution (with the page sequence 4-1-2-3) you are also welcome to contact us.

Information to consumers

Taste, freshness & nutrients

Authenticity and fraud

Safety & contamination

Animal products

Milk production

Egg production and packaging

Information to retailers

Taste, freshness & nutrients

Authenticity and fraud

Safety & contamination

Crop production

Production of bread wheat

Processing of wheat to bread

Production of white cabbage

Production of tomatoes

Production of apples

Grape production and wine processing


Information to consumers

Taste, freshness & nutrients

The leaflet informs consumers on how freshness, taste and nutrient content of organic products are affected by production, processing and storage of the products.

For example, the leaflet informs that organic milk and eggs have increased level of carotenoids when the cows or hens has been feeding on grass. It also provides recommendations on what the consumer can do to select foods with good taste, freshness and nutrient content, and to preserve it after purchase.


Authenticity and Fraud

The leaflet informs consumers on what is done to secure authenticity and integrity of organically produced food and what consumers can do to further support efforts that meet their demands.

In the supply chains for organic milk, eggs, vegetables and fruit, there is generally a very good control with fraud, but additionally many consumers would prefer that the food is locally produced, pesticide free, fair trade etc. It is recommended to look for information on the background for each organic product, since a wide range of choices and prices are provided for the consumers.


Safety and Contamination

The leaflet informs consumers on what is done and what consumers can do to further control the risks from pathogenic bacteria, mycotoxins etc. in organic food.

It is generally concluded that organic products are not more or less safe than other foods in terms of pathogens or contaminants (other than pesticide residues). So when the consumer takes the recommended normal precautions about preparation and storage and discard spoiled foods, the food can be enjoyed without risks.




Information to retailers

Taste, freshness & nutrients

The leaflet informs retailers on what affects the taste, freshness and nutrient content of organic food and what retailers can do to support further improvements and ensure the best possible food quality.

Plant variety, full maturity before harvest and storage time are important determinants of taste of fruit and vegetables. So it is recommended that the retailers ask their suppliers about the variety name and harvest date and display this information to the consumers.


Authenticity and Fraud

The leaflet informs retailers on what is done to secure authenticity and integrity of organically produced food and what retailers can do to further support efforts that meet their costumer's demands.

It is recommended that retailers preferentially source products from well managed supply chains with dedicated farms, establishing fair and lasting, committing relations. Information about this can for example be made available for costumers using a website with information and pictures of farms and factories.


Safety and Contamination

The leaflet informs retailers on what is done and what retailers can do to further preserve food safety until purchase.

It is recommended that retailers have well defined procedures for control of storage and foods while it is in their custody, ask suppliers which safety control procedures they use, and record how much food from each supplier must be discarded due to spoilage. Formal collaboration agreements can further ensure that safety and contamination are optimally controlled at every step.



Animal products

Milk production

The leaflet provides a practical overview for producers and others involved in milk production, processing and packaging, of what can be done to further ensure quality and safety of organically produced milk.

Farmers are recommended to establish own quality control procedures, for example to check feed once a week for appearance (smell and colour), in order to prevent health damaging mycotoxins from fungal diseases. Dairies are recommended to include information wanted by consumers on the packaging, such as date of milking.


Egg production and packaging

The leaflet provides a practical overview for producers and others involved in egg production and packaging, of what can be done to further improve quality and safety in organically produced eggs.

Farmers are recommended to prevent accumulation of dioxins by analysing the soil before establishment of a new production site and limiting the age of layers to 2 laying periods. Information to consumers should illustrate how the actual production facilities look, not a fairy tale landscape.




Crop production

Production of bread wheat

The leaflet provides a practical overview for producers and others involved in wheat production and storage, of what can be done to further improve the quality and safety of organically produced wheat.

It is recommended to discuss the choice of variety with the baker or processing company and only use seed tested for soil borne diseases. During drying and storage a quality control routine should be established, where the grains are checked regularly.


Processing of wheat to bread

The leaflet provides a practical overview for millers, bakers and others involved in production of flour and bread, on what can be done to further improve quality and safety of organically produced bread.

If the flour will be used quickly, it is recommended to let the nutrient-rich wheat germ be included. Many consumers appreciate to know about how the bread is produced, in particular if non-standard procedures to promote the taste or nutritional quality of the bread has been used, or technology that interrupts the baking process, e.g. frozen dough or ‘par-baked’ bread.


Production of white cabbage

The leaflet provides a practical overview for producers and others involved in white cabbage production and packaging, of what can be done to further improve quality and safety of organically produced cabbage.

It is recommended to test varieties under local conditions and let plants continue to grow as catch crops after harvest. For labelling and packaging it is recommended to use stickers or nets rather than plastic film and include contact information to the producer.


Production of tomatoes

The leaflet provides a practical overview for producers and others involved in tomato production and packaging, of what can be done to further improve quality and safety of organically produced tomatoes.

Producers are recommended to select varieties with good taste and low susceptibility to relevant diseases. Fruits should be harvested as ripe as possible, preferably directly in the container used for display, which should include contact information to the producer.


Production of apples

The leaflet provides a practical overview for producers and others involved in apple production and packaging, of what can be done to further improve quality and safety of organically produced apples.

The producers are recommended to use none or less than the allowed amount of copper and instead develop replacement strategies. The packaging should include information about the properties of the variety and contact information to the producer.


Grape production and wine processing

The leaflet provides a practical overview for producers and others involved in grape production and wine processing, of what can be done to further improve quality and safety of organically produced wine.

The producers are recommended to use none or less than the allowed amount of copper and instead develop replacement strategies. Farmers should agree with neighbours and helicopter operations on safety measures to protect the crop from spray drift of pesticides. A structured quality control system should be used for the processing and storage to ensure quality and authenticity.

  • English version
  • German version
  • Portuguese version
  • Italian version
  • Spanish version