Handbook of Organic Food Processing and Production [E-Book] / edited by Simon Wright.
The increasing interest in organic foods has created a need for this book, the first practical manual to cover the processing of organic food and drink. The book shows how a company can process organic foods, emphasising economic and legal considerations. The authors have been selected for their ext...
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Full text |
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Personal Name(s): | Wright, Simon, editor |
Imprint: |
Boston, MA :
Springer,
1994
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Physical Description: |
XV, 207 p. online resource. |
Note: |
englisch |
ISBN: |
9781461521075 |
DOI: |
10.1007/978-1-4615-2107-5 |
Subject (LOC): |
- 1 Introduction
- 1.1 Introduction
- 1.2 Organic farming
- 1.3 Conversion
- 1.4 Conservation grades
- 1.5 The cost of organic farming
- 1.6 How subsidies make organic farming uncompetitive
- 1.7 How does it work?
- 1.8 First World agriculture and Third World poverty
- 1.9 Fair trade and organic farming
- 1.10 History of the UK organic movement
- 1.11 Market size and share
- 1.12 Producers, processors and marketeers
- References
- 2 UK and European Community (EC) legislation
- 2.1 Introduction
- 2.2 Situation in the UK and the EC prior to EC legislation
- 2.3 Development of EC legislation
- 2.4 Summary of EC legislation as at 30 October 1993
- 2.5 Structure of the EC legislation
- 2.6 Future developments on standards
- 2.7 Aid for organic farming
- 2.8 Overview
- References
- 3 Organic certification and the importation of organically produced foods
- 3.1 Introduction
- 3.2 Organic certification and its importance
- 3.3 Organic standards and certification protocol
- 3.4 Development of organic certification as a legal requirement
- 3.5 The structure of organic certification schemes in the EU
- 3.6 Certification protocol
- 3.7 Imports of organically produced foods
- 3.8 The dynamics of organic certification
- Acknowledgement
- References
- 4 Fruit and vegetables
- 4.1 Introduction
- 4.2 Market structure and history
- 4.3 Availability
- 4.4 Growing systems compared
- 4.5 Types of market
- 4.6 Imports
- 4.7 Market overview
- 4.8 The future
- 5 Cereal products
- 5.1 Principal crops
- 5.2 Producing organic cereals
- 5.3 Processing requirements
- 5.4 Existing products
- 5.5 Summary
- 6 Organic meat and meat products
- 6.1 Introduction
- 6.2 Legislation
- 6.3 Organic meat production
- 6.4 Processing and marketing organic meat
- 6.5 Some practical processing and marketing considerations
- Acknowledgement
- References
- 7 Dairy products
- 7.1 Introduction
- 7.2 The significance of milk
- 7.3 Milk quality
- 7.4 Animal husbandry on an organic dairy farm
- 7.5 Liquid milk processing
- 7.6 Cheese production
- 7.7 Yogurt making
- 7.8 Cream and butter production
- 7.9 Ice-cream and frozen yogurt production
- 7.10 Marketing organic dairy products
- 7.11 Market development
- 7.12 Types of organic dairy units
- 7.13 Legislation
- 7.14 Summary
- 8 Other organic processed foods
- 8.1 Introduction
- 8.2 Organic spreads
- 8.3 Organic juices and grain syrups
- 8.4 Organic sauces and pickles
- 8.5 Organic ready meals
- 8.6 Organic snack items
- 8.7 Organic oils, vinegar and soya sauce
- 8.8 Dried organic products
- References
- 9 Alcoholic drinks
- 9.1 Introduction
- 9.2 Consumer demand for organic wines, beers and spirits
- 9.3 Problems with non-organic alcohol
- 9.4 The producers
- 9.5 The merchants
- 9.6 The future
- Appendix: Commonly used additives in wine-making
- Further reading
- 10 The USA perspective
- 10.1 Market overview
- 10.2 Legislation
- 10.3 Future trends
- References
- 11 Directory of organic organisations
- 11.1 UK
- 11.2 International
- 11.3 Trade shows
- 11.4 Other useful addresses
- Further reading
- General index
- Index of company names
- Index of organic legislation and regulations.