Organic Food Production
Innovation and Sustainable Practice
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Product details:
- Edition number 1
- Publisher CRC Press
- Date of Publication 16 December 2024
- ISBN 9781032438177
- Binding Hardback
- No. of pages256 pages
- Size 254x178 mm
- Weight 660 g
- Language English
- Illustrations 24 Illustrations, color; 6 Halftones, color; 18 Line drawings, color; 26 Tables, color 722
Categories
Short description:
This book provides comprehensive insights into various aspects of organic foods, including their production processes, certification procedures, regulatory frameworks, global market dynamics, and consumer preferences and acceptance.
MoreLong description:
The organic products market is experiencing rapid growth. This surge can be attributed to consumer perception of organic products as healthier options with better nutritional profiles compared to conventional products. Furthermore, organic production is gaining global significance beyond just human health considerations. It is increasingly viewed as a potential alternative to conventional agriculture due to mounting concerns over environmental sustainability, food safety, animal welfare, and biodiversity conservation. In developed countries, the demand for organic products is increasing steadily, and a significant part of the food consumed comes from organic sources. The increase in the production and consumption of organic foods has made it one of the most important research topics in recent years.
Organic Food Production: Innovation and Sustainable Practice provides comprehensive insights into various aspects of organic foods, including their production processes, certification procedures, regulatory frameworks, global market dynamics, and consumer preferences and acceptance. Additionally, the book offers valuable analyses of how organic foods impact the environment and contribute to achieving sustainable development goals.
Key Features
- Includes a comprehensive view of various aspects of organic foods
- Provides insights into how organic foods contribute to sustainable goals
- Helps readers understand the differences between organic and conventional foods
- Provides a deep understanding of consumer behavior toward organic foods
Table of Contents:
1. Organic Certification, Labeling, and Regulations in European Countries 2. Organic Certification, Labeling, and Regulations in the US and Canada 3. Organic certification, Labeling, and Regulations in Africa 4. Recent Trends in the Organic Food Global Industry 5. Why Do People Purchase Organic Food? Motivational Factors Affecting Organic Food Purchases 6. Has COVID-19 Affected Consumer Behaviors and Expectations toward Organic Food? 7. Organic vs. Conventional Foods: Comparison of Measurable Benefits on Health 8. Organic Foods vs. Conventional Foods: Concerns about Food Safety 9. Are Organic Foods Better for the Environment? Comparison of Environmental Costs of Organic and Conventional Foods 10. Is there an Invisible Part of the Iceberg? Recent Studies Regarding the Cons of Organic Foods 11. Sustainable Approaches to Organic Aquaculture and the Fishery Ecosystem 12. Organic and Sustainable Beekeeping: Practice in the World 13. Organic Farming in Africa: A Pillar of Innovation and Transformation to Promote the Development of a Sustainable Agriculture Sector
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