Title: Underlying Principles in Organic and Low-Input Food Processing

Description: 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. It highlights some consumer perceptions of organic food quality. For four different product groups (organic fruit and vegetables, cereals, milk and meat products) the main challenges in organic food processing are described. The main principles in organic food processing are
identified

Author(s): Otto Schmid, Alexander Beck, Ursula Kretzschmar

Publisher/Editor: FiBL

Right Properties/Copyright: ©FiBL

Year: 2004

Number of Pages: 118

Language: English

Format: Free PDF

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