Handbook of Organic Food Processing and Production

Front Matter......Page 1
Contacts......Page 0
List of Contributors......Page 3
Foreword......Page 5
Table of Contents......Page 6
1.2 Organic Farming......Page 12
1.3 Conversion......Page 14
1.5 The Cost of Organic Farming......Page 15
1.7 How Does it Work?......Page 16
1.8 First World Agriculture and Third World Poverty......Page 18
1.9 Fair Trade and Organic Farming......Page 19
1.10 History of the Organic Movement in the UK......Page 20
1.11 UK Market Development......Page 22
1.12 Producers, Processors and Marketeers......Page 24
References......Page 25
2.2 The Road to Legislation......Page 27
2.3 Standards for Production Systems, Not Products......Page 30
2.4.1 European Regulation on Organic Agriculture......Page 32
2.4.2 Other Countries......Page 40
2.5.1 Private Certifiers......Page 43
2.5.2 Impact of the EU Regulation on International Trade......Page 44
2.6 Harmonisation......Page 48
2.6.2 Codex Alimentarius (Codex)......Page 49
2.7 Future Developments......Page 50
References......Page 51
3.2 Organic Certification and its Importance......Page 52
3.3 Organic Standards and Certification Protocol......Page 53
3.4 Development of Organic Certification as a Legal Requirement......Page 54
3.5 The Structure of Organic Certification Schemes in the EU......Page 55
3.6 Certification Protocol......Page 57
3.6.1 Determination of Eligibility of a Business for Organic Certification......Page 58
3.6.2 Making an Application......Page 63
3.6.3 Inspection......Page 64
3.6.4 Post-Inspection Activities and Certification......Page 67
3.7.1 Imports from Approved Third Countries......Page 68
3.7.2 Imports from Non-Approved Third Countries......Page 69
References......Page 71
4.2 Organic Production......Page 73
4.2.1 Market Size......Page 74
4.2.2 Key Products......Page 76
4.3 Distribution Channels (Market Structure)......Page 77
4.3.1 Processing and Wholesaling......Page 79
4.3.2 Retailing......Page 80
4.4 International Trade in Organic Products......Page 83
4.5 Policy Support for Organic Marketing and Processing......Page 84
4.6 Future Prospects......Page 85
References......Page 87
5.1 Introduction......Page 89
5.2 The Market......Page 90
5.3 Availability......Page 92
5.4 Growing Systems......Page 97
5.4.2 Pest and Disease Control......Page 98
5.4.4 Conversion......Page 99
5.4.6 Seed Availability and Plant Propagation......Page 100
5.4.8 Packing and Presentation......Page 101
References......Page 102
6.1.1 Introduction......Page 103
6.1.2 Production Standards......Page 104
6.1.3 Livestock Production......Page 107
6.1.4 Livestock Marketing and Transportation......Page 109
6.1.5 Processing: Standards and Application......Page 111
6.1.7 Marketing of Organic Meat and Meat Products......Page 113
6.1.8 European Perspective......Page 114
6.2.3 Wild Organic Fish......Page 115
References......Page 116
7.1 Introduction......Page 117
7.2.1 Farm-Gate or Local Sales......Page 118
7.2.2 Supermarket Production......Page 119
7.3 Production Standards......Page 120
7.4 Conversion Periods......Page 122
7.5 Breed Selection......Page 126
7.7 Location and Land Selection......Page 127
7.8 House Selection......Page 128
7.11 Chick Quality and Brooding......Page 129
7.12 Veterinary Advice and Poultry Health......Page 130
7.14 Predators......Page 131
References......Page 132
8.1 Conventional Dairy Issues......Page 133
8.3.1 Family Farm Model......Page 134
8.3.2 Modern (Corporate) Farm Model......Page 135
8.4.1 Crop Management......Page 136
8.4.3 Herd Health......Page 138
8.5 Organic Dairy Products......Page 139
8.5.3 Cheese Production......Page 140
8.5.6 Powdered Milk......Page 141
8.6 Conclusion......Page 142
9.1.1 Cereal Usage......Page 143
9.1.2 The Market......Page 144
9.1.4 Breakfast Cereals......Page 146
9.2.1 Market Overview......Page 147
9.2.2 Operational Issues......Page 151
9.2.3 Technical Limitations......Page 152
9.2.4 Market Issues......Page 154
9.2.6 Future Trends......Page 155
References......Page 156
10.2 Overview......Page 157
10.3 First Steps......Page 160
10.4 Product Issues......Page 165
References......Page 168
11.1 Introduction......Page 169
11.2 Conventional Wine......Page 170
11.3 Organic Regulations......Page 171
11.3.2 Pests and Diseases......Page 172
11.3.4 In the Winery......Page 174
11.5 Fetzer Spotlight......Page 176
11.6 Biodynamic......Page 182
11.7 EU Labelling Regulation......Page 184
11.9 Beer and the Rest......Page 186
11.10 Sellers......Page 187
References and Bibliography......Page 188
12.1 Organic vs Conventional Agricultural Research......Page 190
12.2 Problems Requiring Research......Page 191
12.2.2 Problems of Animal Production......Page 192
12.2.3 Processing......Page 193
12.3 Nature of the Research Required......Page 194
12.4 Organisational Structures and Funding......Page 195
12.4.1 Government Funding......Page 198
12.5 Environmental Impact......Page 200
References......Page 201
13.1.2 The Agricultural Landscape in Australia......Page 202
13.1.3 Market Overview of Production......Page 203
13.1.4 Organic Industry Organisations......Page 204
13.1.5 Regulations for Production and Processing in Australia......Page 207
13.1.7 Market Review of Domestic Consumption......Page 208
13.1.8 Organic Industry Profiles......Page 210
13.1.9 Domestic Controls for Organic Products......Page 216
13.1.10 Government Policy and Involvement......Page 217
13.1.11 Genetic Engineering......Page 218
13.1.12 Future Directions......Page 219
13.2.1 Brief History of Organic and Biodynamic Movement......Page 220
13.2.3 Market Overview of Production......Page 221
13.2.4 Organic Industry Organisations......Page 222
13.2.5 Regulations for Production and Processing......Page 223
13.2.6 Market Overview of Exports......Page 224
13.2.8 New Zealand Organic Industry Profiles......Page 226
13.2.9 Domestic Controls for Organic......Page 228
13.2.11 Genetic Engineering......Page 229
References......Page 230
Contacts......Page 232
A......Page 236
C......Page 237
E......Page 238
H......Page 239
K......Page 240
N......Page 241
O......Page 242
P......Page 243
S......Page 244
V......Page 246
Z......Page 247