HOME

November 2006 No. 4


QLIF congress 2007

Improving sustainability in organic and low input food production systems


Training & exchange

Measuring food quality: concepts, methods and challenges


QLIF congress 2006

Papers and presentations at the Joint Organic Congress


QLIF research

Featured articles & new publications

· Consumption
· Production methods
· Crop production
· Livestock production

· Processing strategies


News & notes

Correspondence on research and mediation




Front

QLIF research

New publications on processing strategies


Organic Food Processing - Principles, Concepts and Recommendations for the Future

The publication summarises the main findings and conclusions generated in WP 5.1. It includes results of a literature survey on the underlying principles of organic and low input food processing. It reports the results of a Delphi survey on “Approaches Used in Organic and Low Input Food Processing – Impact on Food Quality and Safety”, involving more than 100 food processors and specialists in 13 European countries. See the report

Edited by Alexander Beck, Ursula Kretzschmar and Otto Schmid (2006).


Underlying Principles in Organic and “Low-Input" Food Processing – Literature Survey

This publication contains a literature survey about the processing of organic and low-input food. The survey gives an overview of the development of standards and regulations for processed organic food, describes the concept of natural nutrition, the appropriate technology approach, minimal and careful processing.See the report

Edited by Otto Schmid, Alexander Beck and Ursula Kretzschmar (2006).


Code of Practice for Organic Food Processing

For many processors, fulfilling all of consumer expectations represents a tremendous challenge in understanding and implementing the standards requirements in daily practise. Therefore, it is necessary to have in this field a guidance document for processors as well as standard setting institutions and certification/inspection bodies. See the report

Alexander Beck (2006).


Concept papers outlining parameters for further development of Organic Food Processing - Crucial topics for the revision of the EU regulation 2092/91

The report include four concept papers on:
  • The chances for a concept of “quality of origin” and on criteria and procedures for the evaluation of additives for organic food processing
  • Environmental orientation of organic foods producing processing companies
  • Processing methods and their labelling
  • Improvement of separation practice by parallel processing of conventional and organic products

See the report

Alexander Beck, Ursula Kretzschmar and Otto Schmid (2006).


Approaches Used in Organic and Low Input Food Processing – Impact on Food Quality and Safety. Results of a delphi survey from an expert consultation in 13 European Countries

This report contains the results of an expert survey on organic food processing, which has been conducted as part of a subproject 5. This survey was based on an already published literature review about processing of organic and low input food, which describes the underlying principles, the regulatory framework, problem areas as well as consumer expectations and concepts of food processing companies. See the report

Ursula Kretzschmar and Otto Schmid (2005).


Approaches Used in Organic and LowInput Food Processing: Impact on Food Quality and Safety Results of a delphi survey from an expert consultation in 13 European countries

The overall objective of the subproject on processing, where the Delphi expert survey was an important task, is “to develop of a framework for the design of “minimum” and “low input” processing strategies, which guarantee food quality and safety.” It should support the overall aim of the integrated QLIF Project (Quality of Low-Input Food) in improving quality, ensuring safety and reducing costs along the European organic and “low input” food supply chains through research, dissemination and training activities. View paper

Prepared by Ursula Kretzschmar and Otto Schmid for the Joint Organic Congress, Odense, Denmark, May 30-31, 2006.


Further information

The publications mentioned at this page derive from Subproject 5: Development of a framework for the design of "minimum" and "low input" processing strategies, which guarantee food quality and safety

· More about research in subproject 5
· All publications from subproject 5