Organic Production and Food Quality: A Down to Earth Analysis

Organic Production and Food Quality: A Down to Earth Analysis

by Robert Blair
     
 

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Consumers in many countries opt to buy organic food over conventional products, resulting in a radical shift in food retailing. The main drivers for this behavior include concerns over chemical residues, food poisoning, scares such as “mad-cow” disease, issues such as genetically-modified (GM) foods, antibiotics, hormones, cloning and animal welfare

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Overview

Consumers in many countries opt to buy organic food over conventional products, resulting in a radical shift in food retailing. The main drivers for this behavior include concerns over chemical residues, food poisoning, scares such as “mad-cow” disease, issues such as genetically-modified (GM) foods, antibiotics, hormones, cloning and animal welfare issues. As a result, there has been an expansion of the organic industry and a huge increase in the popularity of organic foods at farmers’ markets, supermarkets and specialty stores. But is there evidence that organic food products are tastier, more nutritious or even free of chemical residues?

This volume is the first comprehensive text on how organic production methods influence the quality and safety of foods, based on an unbiased assessment of the international scientific findings and the results of food monitoring programs in North America, Europe, Australia and New Zealand. Documented findings related to the nutritional quality, safety and “healthfulness” of organic food are assessed, as well as findings related to the motivation of consumers to buy organic food. In Organic Production and Food Quality the food industry, researchers and academics in all relevant fields will find an authoritative and up-to-date source of unbiased information on how organic production affects food quality. The assessment will allow the concerns of consumers to be adequately addressed, relevant marketing programs established and appropriate information disseminated.

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Editorial Reviews

From the Publisher
"This comprehensive book is welcome in that it not only covers the quality of crops in separate chapters on vegetables, fruit and cereal grains but it also deals, in equal measure, with the quality of meat, milk products and eggs." (The Biologist, March 2014)

“Everyone with a serious interest in the differences between organic and conventional food should have this book on their coffee table or bookshelf, because it is the most comprehensive and objective library of present evidence.”  (Int. J. Environment & Pollution, 1 May 2013)

"Summing Up: Recommended. Upper-division undergraduates through professionals; general readers." (Choice, 1 December 2012)

"This book by Professor Blair is a very valuable analysis of how organic food production affects food quality, and the conclusions and suggestions should be of great interest to all sectors of the food industry, including researchers and producers. Hopefully the book will also benefit consumers by encouraging the media and the food industry to present a more accurate picture of the relative quality of conventional and organic foods." (Asian-Australasian Journal of Animal Science, 1 May 2012)

"This is a remarkable book . . . Everyone with a serious interest in the differences between organic and conventional food should have this book on their coffee table or bookshelf because it is the most comprehensive and objective library of present evidence." (Prof. John Hodges, Food and Nutrition Sciences)

"Dr. Blair's book is a comprehensive and balanced review of the scientific literature related to the organic versus conventional debate. . . . Each chapter provides an unbiased overview of the literature related to a particular food item and lets the reader decide if their preference for or against a particular organic food is supported by research." (Journal of Applied Poultry Research, 1 December 2012)

"This unique book gives an objective and thorough view of a major issue in health, nutrition, food quality, the environment and food production systems and is of interest to consumers, farmers, nutritionists, medical specialists, environmentalists and businesses in the food chain." (Journal of Tropical Agricultural Association, Winter 2012)

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Product Details

ISBN-13:
9780813812175
Publisher:
Wiley
Publication date:
01/03/2012
Pages:
296
Product dimensions:
6.90(w) x 9.80(h) x 0.90(d)

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Meet the Author

Robert Blair, DSc, is Professor Emeritus in the Faculty of Land and Food Systems at the University of British Columbia, Vancouver, Canada

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