Relevant bibliographies by topics / Organic food products

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Organic food products'

Author: Grafiati
Published: 10 September 2021
Last updated: 12 June 2025

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Journal articles on the topic "Organic food products"

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G., Thamaraiselvi. "Consumers’ Preference towards the Usage of Organic and Non Organic Food Products." International Journal of Psychosocial Rehabilitation 24, no. 5 (2020): 2362–66. http://dx.doi.org/10.37200/ijpr/v24i5/pr201934.

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Bhardwaj, Ravindra. "A comparative analysis of organic food products vs non organic food products in India." Asian Journal of Management 8, no. 3 (2017): 587. http://dx.doi.org/10.5958/2321-5763.2017.00094.4.

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M, Rupesh Mervin, and Velmurugan R. "Consumer‟s preference towards organic food products." Journal of Management and Science 1, no. 1 (2011): 19–23. http://dx.doi.org/10.26524/jms.2013.3.

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The market of organic products is growing as the number of people willing to consume organic food and consumer preference towards organic food products is ever increasing. The promotion of organic food products constitutes an important option not only for producers, government and consumers but also to respond to societies‘ desire for higher food quality and food production that is less damaging to environment systems and improve the quality of life; this makes the study of consumer preferences highly important. The main purpose of this study is to identify the factors influencing consumer preferences toward organic products. The target population in this research includes consumers of Kozhikode district of Kerala state of India. By making use of convenience sampling method 750 respondents have been selected. Data required for the study have been collected with the help of questionnaire.The finding of the research work revealed that gender, age, occupation, monthly income, family status, level of awareness, state of health and environmental engagement are associated with consumer preference towards organic foods. The research work shows increasing monthly income and environment engagement activities influences consumer preference towards organic food products.There is an inverse relationship between consumer awareness and consumer preferences towards organic food. Organic food considered as healthy product and it is more preferred by the green consumers. The research result suggest that Government and social organizations have to promote organic farming at the households among general public and to take necessary steps for creating a regulatory system for authenticated organic certification and labeling in order to build-up the trust and confidence in consuming organic food products.
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S.Sujatha, S. Sujatha. "Consumers’ Willingness Towards Expending Premium Price for Organic Food Products in Coimbatore District." Indian Journal of Applied Research 3, no. 12 (2011): 327–29. http://dx.doi.org/10.15373/2249555x/dec2013/99.

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B., Rock, Puhalenthi K., Vishnupriya S., Pavithra R., Supriya A. S., and Gayathri K. "A study on awareness of organic food products in Trichy district." International Journal Of Community Medicine And Public Health 4, no. 12 (2017): 4490. http://dx.doi.org/10.18203/2394-6040.ijcmph20175319.

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Background: The high growth of population and life expectancies during the recent years increased demand for food supplies in India. To meet this, the green revolution became the corner stone of agricultural achievement. Overexploitation of natural and non-renewable resources has impaired ecological balance and has put the health of the consumers in jeopardy. Therefore it is inevitable to resort to organic food products. The aim of the study was to assess the awareness of organic food products among the consumers in Trichy district, Tamil Nadu.Methods: A cross sectional questionnaire based study was conducted among rural, semi-urban, urban residents (100 each, total of 300) in august 2016. Results: Out of 300 respondents, 76%, 73%, 62% of the respondents have heard known about, and purchase organic food products respectively. The main source of organic foods was from specific shops and kitchen gardens and the most preferred factor while purchasing food items is the credibility. Though 62% of consumers purchase organic food, they mainly prefer vegetable and fruits and 38% of the respondents consume organic food regularly. The reason for not consuming organic foods in our residents is the non-availability. Conclusions: Awareness of organic food products among study population is about 76% with the greater awareness level among urban population. The main reasons for consuming organic food being credibility & availability. Increasing the awareness level of organic products, encouraging people to create their own organic garden can increase consumption of organic foods.
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Xie, Biao, Liyuan Wang, Hao Yang, Yanhua Wang, and Mingli Zhang. "Consumer perceptions and attitudes of organic food products in Eastern China." British Food Journal 117, no. 3 (2015): 1105–21. http://dx.doi.org/10.1108/bfj-09-2013-0255.

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Purpose – In response to food scares related to high levels of agro-chemical residues sometimes found on foods, consumers in China increasingly demand for organic foods. As little is known on consumer perceptions and attitudes toward organic food products, the purpose of this paper is to gain insight into the purchase of organic food products by consumers and to explore the main factors driving this process. Design/methodology/approach – Mixed (quantitative and qualitative) market survey approaches were used to provide a potentially deeper insight into consumer’s perspective and could help get a better picture of the complex factors involved. Findings – The main trigger for purchasing organic food products is that consumers expect them to be healthier and safer. The respondents who have bought organic food products tend to have a higher education level and disposable incomes, be families with children and be older than those who have not bought them. The main barriers to increasing the market share of organic food products are the consumers’ lack of knowledge, the relatively high price premium and the lack of availability of organic food products. Informing consumers about unique characteristics of organic production methods, the decline in the prices of and increasing the availability of organic food products to its customers might be a promising strategy to develop the market for organic food products. Originality/value – This paper provides a unique insight into buying behavior and attitudes of organic consumers in China. The results of the research could provide information for the organic food industry to expand its market and improve its profitability and reliability.
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Drugova, Tatiana, Kynda R. Curtis, and Sherzod B. Akhundjanov. "Organic wheat products and consumer choice: a market segmentation analysis." British Food Journal 122, no. 7 (2020): 2341–58. http://dx.doi.org/10.1108/bfj-08-2019-0626.

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PurposeThis paper examines determinants of consumer interest in organic versions of wheat products by analyzing differences in selected factors among groups of consumers, distinguished by their likelihood of purchasing organic wheat products. The analysis is performed for bread and cookies to examine whether the findings are different for virtue and vice food categories.Design/methodology/approachA consumer survey was conducted across the western United States in 2017. Latent class modeling is used to identify groups of “very likely,” “likely” and “unlikely” consumers of organic wheat products, based on preferences for organic wheat products and attitudes toward organics in general.FindingsConsumer preferences and willingness to pay (WTP) for organic foods depend on product type. Additionally, significant differences are found across consumer groups—regardless of product type—in the importance they place on labels and product characteristics, WTP, reasons for (not) purchasing organic products and consumption limitations.Research limitations/implicationsThe group of organic consumers may be underrepresented in the sample. In addition, since actual behavior was not observed—respondents provided only stated preferences or responses to hypothetical questions—the results should be interpreted carefully.Originality/valueFew studies have examined preferences for organic wheat products across consumer groups. This study is also the first to examine the connection between wheat/gluten intolerance/avoidance and preference for organic versions of wheat products. Finally, this study adds to the limited literature on consumer preferences for organic virtue and vice food products.
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Doba, Karolina, Sandra Roszyk, and Wojciech Zmudziński. "REGIONAL PRODUCTS AND TRADITIONAL AND ORGANIC FOOD- COEXISTANCE OR COMPETITION?" Journal of Agribusiness and Rural Development 51, no. 1 (2019): 15–20. http://dx.doi.org/10.17306/j.jard.2019.01145.

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Globalization leads to modernizing food habits and the substitution of the traditional foods by industrialized foods in the diets of Europeans is constantly growing. The main factor shaping the demand for traditional, regional and ecological food is its availability, price and ecological awareness of the society. Polish consumers are increasingly turning to traditional and organic food, perceiving it as healthier, safer and tastier than commercial industrialized food. In the European Union Protected Designation of Origin, Protected Geographical Indication, Traditional Specialities Guaranteed promote and protect the names of agricultural products and foodstuffs since 1992. The main factor limiting demand for traditional, regional and organic food is its high price, hence the market for these products should be shaped, inter alia, by protecting and promoting products and highlighting their high health and taste values.
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Perkovic, Sonja, and Jacob Lund Orquin. "Implicit Statistical Learning in Real-World Environments Leads to Ecologically Rational Decision Making." Psychological Science 29, no. 1 (2017): 34–44. http://dx.doi.org/10.1177/0956797617733831.

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Ecological rationality results from matching decision strategies to appropriate environmental structures, but how does the matching happen? We propose that people learn the statistical structure of the environment through observation and use this learned structure to guide ecologically rational behavior. We tested this hypothesis in the context of organic foods. In Study 1, we found that products from healthful food categories are more likely to be organic than products from nonhealthful food categories. In Study 2, we found that consumers’ perceptions of the healthfulness and prevalence of organic products in many food categories are accurate. Finally, in Study 3, we found that people perceive organic products as more healthful than nonorganic products when the statistical structure justifies this inference. Our findings suggest that people believe organic foods are more healthful than nonorganic foods and use an organic-food cue to guide their behavior because organic foods are, on average, 30% more healthful.
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Pereira, Matheus Wemerson Gomes, Dario De Oliveira Lima-Filho, Wilson Ravelli Elizeu Maciel, and Danilo Moraes De Oliveira. "Determinants of Organic Products Consumption." Revista Brasileira de Marketing 14, no. 1 (2015): 122–37. http://dx.doi.org/10.5585/remark.v14i1.2780.

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The increased environmental awareness and the growing desire for safer foods to health made the organic products category one of the most growing in the food sector. Thus, this study aimed to identify the most significant socioeconomic variables that influence the frequency of organic products consumption, and for that, it was based on a quantitative-descriptive study with a probability sample of 400 individuals, residing of the urban area of Campo Grande/MS, Brazil, responsible, alone or not, for food purchasing in family. As a tool for data collection, was used a structured questionnaire developed from socioeconomic variables and frequency of consumption of organic products. For the data analysis was performed statistical/econometric tests with the STATA 11.0 statistical software, using Multinomial Logit model (MNL), addition to verification of the explanatory variables effect on the probability of the consumption frequency levels of organic products through the Relative Risk Ratio (RRR), and was analyzed the Marginal Effect (ME) exercised by the explanatory variables in each frequency level of organic products consumption. The results showed that the explanatory variables gender, education and economic class were statistically significant in the probability of an individual belong to some of the levels of consumption (rare, occasional and frequent ) over never having consumed organic products, being higher frequency of consumption when the consumer is female, have higher education or is of higher economic class.
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Dissertations / Theses on the topic "Organic food products"

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Deus, Alycia M. "Sample student perceptions of organic food products and buying habits /." Click here to view, 2009. http://digitalcommons.calpoly.edu/agedsp/1.

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Thesis (B.S.)--California Polytechnic State University, 2009.
Project advisor: Robert Flores. Title from PDF title page; viewed on Jan. 20, 2010. Includes bibliographical references. Also available on microfiche.
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Bolmstedt, Svanqvist Alma, and Malin Carlén. "Visual merchandising of organic versus non-organic products in supermarkets : A study of Coop, Willys and ICA." Thesis, Högskolan i Halmstad, Akademin för ekonomi, teknik och naturvetenskap, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-28524.

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Abstract Title: Visual merchandising of organic versus non-organic products in supermarkets Authors: Alma Bolmstedt Svanqvist & Malin Carlén Supervisor: Mikael Hilmersson Examiner: Thomas Helgesson Level: Bachelor thesis - Marketing Keywords: Visual merchandising, Supermarkets, Groceries, Organic food. Research question: ”How and why do supermarkets distinguish and implement the presentation and visual merchandising of organic food from non-organic food?” Purpose: The purpose of this research is to provide new theoretical contribution of how the major food chains are working with visual merchandising and specifically how they differentiate organic products from non-organic products. This is to increase understanding of the specific topic for future research as well as for established and new companies that enter the organic food market. Methodology: This study is based on a combining research approach, which includes both a deductive and an inductive approach to answer the developed research question.Frame of references: Previously research regarding theories of consumer behaviour, Visual merchandising, Sensory marketing and visual elements and visual merchandising techniques are presented. Empirical findings: Primary data was collected and presented from three Swedish supermarkets. Analysis: The analysis compares the collected empirical data with the theoretical framework. Conclusion: The findings shows that the supermarkets studied in some areas distinguish between organic and non-organic products when planning the product presentation. However, the empirical result does confirm that those supermarkets do invest in organic products and that they are trying to increase the sales. A conclusion can also be made that much effort are invested in the planning process of visual merchandising.
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Cardozo, Palomares Aracelly Fatima, Carrillo Renzo Luciano Chavez, Aldavarca Jackelin Ganina Porras, and Suarez Erika Edith Tarazona. "Plan de negocio sobre delivery de comida saludable a base de insumos orgánicos: Organik." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/628253.

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En la actualidad, la población peruana tiene una mayor tendencia de consumir alimentos más saludables con un alto valor nutricional evitando el consumo de comida instantánea que son los principales causantes de diversas enfermedades degenerativas y cardiovasculares debido a los altos contenido de preservantes y aditivos químicos. Por este motivo, existe una mayor demanda de productos orgánicos que solo se pueden adquirir en algunas ferias de fines de semana, tiendas especializadas y algunos centros comerciales. Organik es un proyecto de negocio de comida saludable en base a insumos orgánicos y asesoría nutricional que va dirigido a personas que trabajan en oficinas y residen en el distrito de San Isidro. La preparación de las comidas se lleva a cabo en nuestro local ubicado en el mismo distrito cuyos platos cumplen con los controles de salubridad necesarios y con productos de alta calidad. La idea de negocio va orientada a personas entre 18 y 45 años de un nivel socioeconómico A y B que tienen un nivel de vida acelerado que no les permite preparar sus comidas por falta de tiempo. Por ello, los consumidores buscan mejorar sus hábitos alimenticios con un estilo de vida más saludable con la finalidad de encontrar un producto y servicio innovador. Asimismo, existe ya en el mercado diversas opciones de alimentos saludables como restaurantes o delivery que brindan productos como ensaladas, comida baja en grasas, etc. pero ninguna cuenta con un plan de comidas en base a insumos orgánicos complementado con un asesoramiento nutricional.
Nowadays, the Peruvian population has a greater tendency to consume healthier foods with a high nutritional value avoiding the consumption of instant food that are the main causes of various degenerative and cardiovascular diseases due to the high content of preservatives chemical additives. For this reason, there is a greater demand for organic products that can only be purchased at some weekend fairs, specialty stores and some shopping centers. Organik is a business project of healthy food based on organic foods and nutritional advice that is aimed at people who work in offices and reside in the district of San Isidro. The preparation of the meals is carried out in our premises located in the same district whose dishes comply with the necessary health controls and with high quality products. The business idea is aimed at people between 18 and 45 years of socioeconomic level A and B who have an accelerated level of life that does not allow them to prepare their meals due to lack of time. Therefore, consumers seek to improve their eating habits with a healthier lifestyle in order to find an innovative product and service. In addition, there already exist in the market diverse options of healthy foods like restaurants or delivery that offer products like salads, low fat food, etc. but none has a meal plan based on organic inputs supplemented with nutritional advice.
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Bienenfeld, Jason Michael. "Consumer Willingness to Pay for Organic, Environmental and Country of Origin Attributes of Food Products." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1396017355.

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Grankvist, Gunne. "Determinants of choice of eco-labeled products /." Göteborg, 2002. http://www-mat21.slu.se/publikation/pdf/Gunne.pdf.

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Van, Kenhove Nathalie, and Lotti Biro. "Advertising Skepticism : The influence of demographic factors, consumerism and green washing in the organic food industry." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-53651.

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In 2016, it is no longer possible to deny the existence of global warming and its harmful effects on our planet and the environment. Not only experts, but also consumers, have become increasingly concerned about the environment. This increased awareness and concern has increased consumers’ interest in purchasing environmentally friendly food products, and has caused companies to focus on programs intent on reducing their environmental impact and helping the environment. Companies have introduced more environmentally friendly food products, accessible on a large scale, and have changed their communication to focus more on green products and green product attributes. Scandinavian countries have some of the largest numbers of organic food consumers in Europe and the world, with the Swedish organic food industry measuring the highest growth rate in organic food sales in 2015. Therefore, this study focuses on the Swedish green food industry. A major way for companies to make consumers aware of their available environmentally friendly food products is through green advertising. An increasingly frequent problem, however, is that consumers tend to distrust these green ads. They have knowledge of green washing practices and misleading information in green advertising. In this thesis, the relationships between green consumerism, green washing and green advertising skepticism were investigated. The potential relationship between demographic factors such as gender, age, income and level and area of study, and green advertising skepticism were tested as well. A research model with three main hypotheses was used in this thesis. The results showed a significant relationship between green consumerism and green advertising skepticism when green washing was a moderator. There was also a significant negative relationship between attitude towards green products and green advertising skepticism and a positive relationship between environmental concern and green advertising skepticism. There existed no significant relationship between the tested demographic factors and green advertising skepticism in the Swedish green food industry.
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Kourkoulos, Spiridon Savvas, and Georgios Konstandakis. "Private label strategies in the Greek Food Retail Market:AB Vassilopoulos Private Label Line AB Bio." Thesis, Högskolan i Gävle, Avdelningen för ekonomi, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-11331.

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Villaseca, Aparicio Valeria. "Estrategia de precio elevado en productos orgánicos y la calidad percibida en relación con la intención de compra en tiendas orgánicas de Lima." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652787.

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El presente trabajo de investigación pretende analizar la estrategia de precio utilizada en las tiendas de productos orgánicos. Además, conocer de qué manera esta estrategia se encuentra relacionada con la calidad que perciben los consumidores de dichos productos. Es importante recalcar que se desea averiguar si estas dos variables influyen en la intención de compra de productos orgánicos. Se han realizado dos focus group con personas pertenecientes al público objetivo primario y dos entrevistas a profundidad a expertos en Marketing y Nutrición, los cuales brindaron información relevante para el análisis posterior que se realizó. La investigación es de carácter no concluyente, el tipo de la investigación será correlacional y el enfoque que se le dará será mixto.
This research work aims to analyze the price strategy used in organic products stores. In addition, knowing how this strategy is related to the quality perceived by consumers of these products. It is important to emphasize that is desired to find out if these two variables influence the intention to buy organic products. It has been realized two focus with people that belongs to the primary target audience and two in-depth interviews with experts in Marketing and Nutrition, which provided relevant information for the subsequent analysis thar was made. The research is inconclusive, the type of research will be correlational and the approach that will be given will be mixed.
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Vuk, Radojević. "Istraživanje tržišta organskih poljoprivredno-prehrambenih proizvoda u Republici Srbiji." Phd thesis, Univerzitet u Novom Sadu, Poljoprivredni fakultet u Novom Sadu, 2018. https://www.cris.uns.ac.rs/record.jsf?recordId=107185&source=NDLTD&language=en.

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Predmet disertacije predstavlja istraživanje tržišta organskih poljoprivredno-prehrambenih proizvoda i analiza mera za poboljšanje proizvodnje i potrošnje istih u Republici Srbiji.  Osnovni cilj istraživanja je sagledavanje trenutnog stanja na međunarodnom i domaćem tržištu organskih poljoprivredno-prehrambenih proizvoda i ispitivanje i jasnije definisanje određenih grupacija i stavova potrošača u vezi potrošnje istih.  Za potrebe ovakvog cilja istraživane su navike potrošača, mišljenja, motivi, iskustva i stavovi u vezi potrošnje organskih poljoprivredno-prehrambenih proizvoda u Republici Srbiji. Ovo istraživanje sprovedeno je da bi se utvrdile karakteristike tržišta organskih proizvoda u Srbiji, stavovi, praksa i osobine različitih grupa potrošača organskih prehrambenih proizvoda, kao i faktori koji utiču na kupovinu ovih proizvoda. Jedan deo istraživanja posvećen je i analizi kretanja proizvodnje i tržišta hrane proizvedene u organskom sistemu proizvodnje u Evropskoj uniji i na globalnom nivou.  Organska proizvodnja u odnosu na konvencionalnu poljoprivrednu proizvodnju ima čitav niz prednosti, naročito ukoliko se sektor posmatra iz ugla multifunkciolalnosti poljoprivredne proizvodnje. Multifunkcionalnost poljoprivrede ne mora da se posmatra samo sa aspekta tržišnih relacija, već čitavog niza drugih funkcija koje poljoprivreda, kao delatnost, ostvaruje u ruralnim područjima. Proizvodnja organskih poljoprivredno-prehrambenih proizvoda u svetu u konstantnom je porastu jer je u svetu evidentan značajan rast u površinama pod organskom proizvodnjom. Promet organskih poljoprivredno-prehrambenih proizvoda, očekivano, uglavnom raste u zemljama sa višom kupovnom moći, ekološkom i prehrambeno-zdravstvenom svešću i navikama proizvođača. U isto vreme, značajno raste i tražnja za ovakvom vrstom poljoprivredno-prehrambenih proizvoda.  Republika Srbija poseduje značajne potencijale za proizvodnju organskih poljoprivrednoprehrambenih proizvoda. Mogu se istaći prirodni potencijali, svest o potrebi za kvalitetom u mnogim industrijskim granama; velike površine poljoprivrednog zemljišta koje nisu zagađene niti intenzivno obrađivane, što ubrzava i olakšava konverziju; pozitivan stav o organskoj poljoprivredi među akademskim osobljem, mnogim poljoprivrednicima i potrošačima kao i ugovori o slobodnoj trgovini (EFTA, CEFTA, Ruska federacija, Belorusija, Turska).  Ipak, u Srbiji postoji nedovoljan nivo obrazovanja u oblasti organske proizvodnje, nepovoljna struktura poljoprivrednih gazdinstava (veliki broj malih gazdinstava koja međusobno ne sarađuju; visoka prosečna starost farmera; tradicionalan pristup u proizvodnji; kriza stočarskog sektora), ali i neadekvatna primena ekološkog marketinga, nedovoljno svesni i informisani potrošači, na jednoj strani i nedovoljno širok asortiman, količina proizvoda i stalnost u ponudi, na drugoj strani. Tržište organskih prehrambenih proizvoda karakteriše uglavnom niska kupovna moć stanovništva, nedovoljna informisanost potrošača i niska ekološka svest stanovništva u Srbiji.
The subject of the dissertation is the research of the market of organic agricultural food products and the analysis of the measures for improving the production and consumption of these products in the Republic of Serbia. The main goal of the research is to gain insight into the current situation in the international and domestic market of organic agricultural food products and to examine and more clearly define certain consumers’ groups and attitudes related to the consumption of these products. In order to achieve this research goal, the dissertation examined consumers' habits, opinions, motives, experiences and attitudes regarding the consumption of organic agricultural food products in the Republic of Serbia. This research was conducted to determine the characteristics of the market of organic products in Serbia, the attitudes, practices and features of different groups of organic food consumers, as well as the factors that influence the purchase of these products. One part of the research is devoted to the analysis of the trends in the production and the market of the food produced in the organic production system in the European Union and the world. Compared to conventional agricultural production, organic production has a number of advantages, especially if the sector is viewed from the perspective of multifunctionality of agricultural production. Multifunctionality of agriculture does not have to be viewed only from the point of view of market relations, but also within the whole range of other functions that agriculture, as a business activity, realizes in rural areas. Production of organic agricultural food products in the world is constantly increasing, as the areas used for organic production are significant growing globally. The trade of organic agricultural food products, as expected, grows mainly in the countries with higher purchasing power, and higher environmental and food health consciousness and habits of theVIproducers. At the same time, there is a significant increase in the demand for this kind of agricultural food products. The Republic of Serbia has significant potential for production of organic agricultural food products. This is due to its natural potentials, awareness of the need for quality in a number of industrial branches; large areas of agricultural land that have not been contaminated or intensely farmed, which can speed up and facilitate the conversion; the positive attitude towards organic farming among university staff, many farmers and consumers, as well as free trade agreements (EFTA, CEFTA, Russian Federation, Belarus, Turkey). However, the population in Serbia is still not sufficiently educated in the field of organic production, there is unfavorable structure of the farms (a large number of small farms, which do not cooperate; aging of the farmers; the traditional approach to production; crisis of the livestock sector), as well as inadequate application of environmental marketing, insufficiently aware and informed consumers, on the one hand, and insufficiently wide assortment, quantity of products and steady offer, on the other. The market of organic food products is characterized mainly by low purchasing power of the population, lack of consumer awareness and low environmental awareness of the population in Serbia. The analysis of the market in Serbia showed great potential to increase the production and exports to foreign markets, while the increasing consumption of these products in the domestic market is still limited by the purchasing power of domestic consumers. On the other hand, problems of the legislative regulation of the sector of organic farming, problems of the regulation of certification bodies, low volume of production, and the fact that still primary, instead of processed organic products are exported, prevents the increase in the value of total exports.
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Rojo, Poveda Olga. "Valorisation of Compounds with High Nutritional Value from Cocoa By-Products as Food Ingredients and Additives." Doctoral thesis, Universite Libre de Bruxelles, 2021. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/322988.

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This doctoral thesis was conducted in the framework of a co-supervised PhD between the Department of Agriculture, Forestry and Food Sciences of the University of Turin and the Unit of Pharmacognosy, Bioanalysis and Drug Discovery of the Faculty of Pharmacy at the Université libre de Bruxelles. The present manuscript was conceived as a thesis of articles and is composed of 9 different scientific publications. The general introduction of the work was issued from a published narrative review, while the result and discussion part is composed by eight chapters based on different scientific articles issued from the PhD project. The cocoa bean shell (CBS) is the external tegument that covers the cocoa bean, and is one of the major by-products in cocoa industry. It is normally discarded or underutilized, which could result in economical and environmental issues. However, CBS represents a notable source of polyphenols and methylxanthines (theobromine and caffeine) which can give it different biofunctionalities such as antioxidant and antidiabetic properties, among others. It also contains high amounts of dietary fiber (about 50% w/w), minerals, vitamins, and proteins. CBS has low-fat content, and interesting cocoa-aroma compounds. All this could make CBS useful as a food ingredient, and source of biofunctional compounds. The first part of the experimental work of this thesis is devoted to the chemical characterization of CBS and the establishment of its polyphenolic and volatile organic compound (aroma) profiles. The utilization of such profiles, determined by both complete characterization methods and screening methods, was also proposed for authentication purposes of CBS depending on its geographical origin and variety. In a second step, the utilization of CBS as a low-cost food ingredient for functional food production was envisaged. CBS-based beverages and biscuits were proposed as model foods. The influence of the CBS addition to the model foods was evaluated from both technological and nutritional points of view. Changes on the physicochemical characteristics of the model foods were assessed as well as their content in compounds of interest and potential biofunctionalities. Moreover, these studies served also to evaluate the effect of the different food matrices on the bioaccessibility and intestinal permeability of the bioactive compounds contained in CBS. In the third and last part of this work, a different utility was given to the study of the cocoa by-product. The antimicrobial potential of CBS was assessed against different bacterial and fungal strains and a metabolomic strategy was applied in order to individualize the putative active compounds against the Streptococcus mutans proliferation. This work was a contribution for the valorization of a high add-value product such as the CBS, and a step towards a zero-waste cocoa industry within the frame of sustainable circular economy.
Doctorat en Sciences biomédicales et pharmaceutiques (Pharmacie)
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Books on the topic "Organic food products"

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R, Charles D., ed. Niche and organic chicken products: Their technology and scientific principles. Nottingham University Press, 2002.

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Guido, Gianluigi. Behind ethical consumption: Purchasing motives and marketing strategies for organic food products, non-GMOs, bio-fuels. Peter Lang, 2009.

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Guido, Gianluigi. Behind ethical consumption: Purchasing motives and marketing strategies for organic food products, non-GMOs, bio-fuels. Peter Lang, 2009.

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Guido, Gianluigi. Behind ethical consumption: Purchasing motives and marketing strategies for organic food products, non-GMOs, bio-fuels. Peter Lang, 2009.

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From worm poop to a garbage empire that is redefining green business. Penquin Group, 2009.

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Someus, Edward. Food crop mineral deficiency & disturbance stress mitigation in temperate climatic regions by economical & environmental valorization of agricultural by-products. Nova Science, 2009.

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Chandler, Gary. Natural foods and products. Twenty-First Century Books, 1996.

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Revolution in a bottle: How TerraCycle is redefining green business. Portfolio, 2009.

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BIOFAIR (1995 San Jose, Costa Rica). BIOFAIR 1995: Global trade forum for certified organic products. Chamber of Commerce of Costa Rica, 1995.

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Tischlinger, Martina. Naturkost Kalender 2012. 2nd ed. Edited by Schrot & Korn and Elke Achtner-Theiß. Bio Verlag, 2011.

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Book chapters on the topic "Organic food products"

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Starling, Bill. "Cereal products." In Handbook of Organic Food Processing and Production. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2107-5_5.

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Duveen, Michael. "Dairy products." In Handbook of Organic Food Processing and Production. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2107-5_7.

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Paoletti, Flavio. "Chemical Composition of Organic Food Products." In Handbook of Food Chemistry. Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-41609-5_23-1.

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Paoletti, Flavio. "Chemical Composition of Organic Food Products." In Handbook of Food Chemistry. Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-642-36605-5_23.

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Redman, Mark, and Patrick Holden. "Organic meat and meat products." In Handbook of Organic Food Processing and Production. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2107-5_6.

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Ventura-Lucas, Maria Raquel, and Cristina Marreiros. "Consumer behaviour towards organic food in Portugal." In Consumer attitudes to food quality products. Wageningen Academic Publishers, 2013. http://dx.doi.org/10.3920/978-90-8686-762-2_8.

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Dunkley, Claudia S., Dave Carter, and Kingsley Dunkley. "Organic Meat By-Products for Affiliated Food Industries." In Organic Meat Production and Processing. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229088.ch9.

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Huzaifah, M. R. M., S. Ismail, N. A. Umor, Z. Johar, S. Y. Ang, and I. M. Mehedi. "Bio-Compost Production from Organic Waste: A Brief Review." In Natural Food Products and Waste Recovery. Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003144748-19.

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Sharma, Ramesh Kumar, and Salvatore Parisi. "Organic Foods and Farming Practices in India." In Toxins and Contaminants in Indian Food Products. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48049-7_4.

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Sekovska, Blagica, and Gjoko Bunevski. "First steps in developing an organic food supply chain in Macedonia." In Consumer attitudes to food quality products. Wageningen Academic Publishers, 2013. http://dx.doi.org/10.3920/978-90-8686-762-2_17.

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Conference papers on the topic "Organic food products"

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Belyakova, Z. Y. "FEATURES OF ORGANIC FOOD PRODUCTS AND DRINKS MARKING." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-36-40.

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Armesto-López, X. A., and M. B. Gómez-Martín. "The contradiction between production, marketing and consumption of organic food: supply of organic products in the city of Barcelona." In FOOD AND ENVIRONMENT 2013. WIT Press, 2013. http://dx.doi.org/10.2495/fenv130161.

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Kundius, Valentina, Irina Kovaleva, and Olga Rushchitskaya. "Special Aspects of Formation of Organic Products Food Market Segment." In Proceedings of the Ecological-Socio-Economic Systems: Models of Competition and Cooperation (ESES 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200113.105.

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Urbonavičius, Sigitas, Vytautas Dikčius, and Andrius Petrauskas. "Impact of ethnocentrism on buyer's choice of organic food products." In The 6th International Scientific Conference "Business and Management 2010". Vilnius Gediminas Technical University Publishing House Technika, 2010. http://dx.doi.org/10.3846/bm.2010.068.

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Kritskaya, S. S., and N. A. Tarasenko. "FOOD SECURITY AND PROVISION OF CONFECTIONERY TO THE POPULATION." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. DSTU-Print, 2020. http://dx.doi.org/10.23947/itno.2020.275-276.

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Today, issues related to food security and the provision of various segments of the population with confectionery products are becoming more and more important. To ensure food safety of confectionery products and increase production volumes, it is necessary to ensure the rational use of raw materials, the selection of highly qualified personnel, and the economy of scarce raw materials. Also, the introduction of non-traditional raw materials for the production of new types of mass-produced confectionery products, enriched with various protein substances, microelements, and organic fibers, plays a significant role.
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Christensen, T., M. Thorsøe, and K. Klitgaard Povlsen. "49. Which types of knowledge about organic products are consumers interested in?" In 13th Congress of the European Society for Agricultural and Food Ethics. Wageningen Academic Publishers, 2016. http://dx.doi.org/10.3920/978-90-8686-834-6_49.

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Soare, Bianca. "MARKETING RESEARCH CONCERNING THE BEHAVIOR OF BUYERS OF ORGANIC AGRI-FOOD PRODUCTS." In 6th SWS International Scientific Conference on Social Sciences ISCSS 2019. STEF92 Technology, 2019. http://dx.doi.org/10.5593/sws.iscss.2019.2/s04.027.

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Shitikova, A. V., S. S. Bazhenova, and V. O. Lyakina. "Prospects for the Develropment of Organic production of Crop product." In Растениеводство и луговодство. Тимирязевская сельскохозяйственная академия, 2020. http://dx.doi.org/10.26897/978-5-9675-1762-4-2020-181.

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The results of an analytical review of the prospects for the development of organic production are presented. The organic food market is one of the most dynamically developing in the world. It has grown more than fivefold over the past decade. In connection with the entry into force of the Federal law "on organic products and on amendments to certain legislative acts of the Russian Federation" (2018), which is aimed at creating conditions for the sustainable development of organic agriculture in Russia in order to provide the domestic market with domestic environmentally friendly food products, through the implementation of the country's natural and economic potential, the intensification of agricultural production will allow Russia to become one of the world market leaders in "ecological agriculture"products.
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BĂNEȘ, Adrian, Păun Ion OTIMAN, Tiberiu IANCU, and Manuela Dora ORBOI. "GROWTH SCENARIOS OF ORGANIC AREA IN ROMANIA UNTIL 2025." In Rural Development 2015. Aleksandras Stulginskis University, 2015. http://dx.doi.org/10.15544/rd.2015.091.

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Organic farming uses management practices that would avoid the use of chemical inputs and minimizes damage to the environment and wildlife. Thus we are brought significant restrictions on synthetic chemicals used in obtaining food products. The method involves different practices aimed at protecting the environment, maintaining and enhancing soil fertility, obtaining unpolluted and high quality agricultural products, and at last, promoting sustainable agricultural development. Romania has a great opportunity for organic farming as a result of natural conditions. However, Romania is located behind other EU or world countries. The present study shows the empirically based growth rate, of organic agriculture needed by Romania to reach in year 2025 the level of other countries. For comparison and calculations were considered France (one of the major players in the market of organic products) and Lithuania (that also has a well-developed organic agriculture). The results show that the current growth is not enough to overcome the first half of the top EU countries and requires an acceleration of this process of transformation into organic.
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Dias, Victória Carolina Pinheiro Lopes, Daniel de Souza Gamarano, and Davi Neiva Alves. "Cooperativism, regional and organic products: the Design perspective for the valorization of the Brazilian food sector." In SBDS + ISSD 2017. Editora Blucher, 2017. http://dx.doi.org/10.5151/sbds-issd-2017-027.

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Reports on the topic "Organic food products"

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Crain-Zamora, Michael, and David W. Reed. Organic acid production from food wastes using Gluconobacter oxydans: A possible source of cheaper lixiviants for leaching REE from end-of-life products. Office of Scientific and Technical Information (OSTI), 2017. http://dx.doi.org/10.2172/1408739.

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Jorgensen, Frieda, Andre Charlett, Craig Swift, Anais Painset, and Nicolae Corcionivoschi. A survey of the levels of Campylobacter spp. contamination and prevalence of selected antimicrobial resistance determinants in fresh whole UK-produced chilled chickens at retail sale (non-major retailers). Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.xls618.

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Campylobacter spp. are the most common bacterial cause of foodborne illness in the UK, with chicken considered to be the most important vehicle for this organism. The UK Food Standards Agency (FSA) agreed with industry to reduce Campylobacter spp. contamination in raw chicken and issued a target to reduce the prevalence of the most contaminated chickens (those with more than 1000 cfu per g chicken neck skin) to below 10 % at the end of the slaughter process, initially by 2016. To help monitor progress, a series of UK-wide surveys were undertaken to determine the levels of Campylobacter spp. on whole UK-produced, fresh chicken at retail sale in the UK. The data obtained for the first four years was reported in FSA projects FS241044 (2014/15) and FS102121 (2015 to 2018). The FSA has indicated that the retail proxy target for the percentage of highly contaminated raw whole retail chickens should be less than 7% and while continued monitoring has demonstrated a sustained decline for chickens from major retailer stores, chicken on sale in other stores have yet to meet this target. This report presents results from testing chickens from non-major retailer stores (only) in a fifth survey year from 2018 to 2019. In line with previous practise, samples were collected from stores distributed throughout the UK (in proportion to the population size of each country). Testing was performed by two laboratories - a Public Health England (PHE) laboratory or the Agri-Food & Biosciences Institute (AFBI), Belfast. Enumeration of Campylobacter spp. was performed using the ISO 10272-2 standard enumeration method applied with a detection limit of 10 colony forming units (cfu) per gram (g) of neck skin. Antimicrobial resistance (AMR) to selected antimicrobials in accordance with those advised in the EU harmonised monitoring protocol was predicted from genome sequence data in Campylobacter jejuni and Campylobacter coli isolates The percentage (10.8%) of fresh, whole chicken at retail sale in stores of smaller chains (for example, Iceland, McColl’s, Budgens, Nisa, Costcutter, One Stop), independents and butchers (collectively referred to as non-major retailer stores in this report) in the UK that are highly contaminated (at more than 1000 cfu per g) with Campylobacter spp. has decreased since the previous survey year but is still higher than that found in samples from major retailers. 8 whole fresh raw chickens from non-major retailer stores were collected from August 2018 to July 2019 (n = 1009). Campylobacter spp. were detected in 55.8% of the chicken skin samples obtained from non-major retailer shops, and 10.8% of the samples had counts above 1000 cfu per g chicken skin. Comparison among production plant approval codes showed significant differences of the percentages of chicken samples with more than 1000 cfu per g, ranging from 0% to 28.1%. The percentage of samples with more than 1000 cfu of Campylobacter spp. per g was significantly higher in the period May, June and July than in the period November to April. The percentage of highly contaminated samples was significantly higher for samples taken from larger compared to smaller chickens. There was no statistical difference in the percentage of highly contaminated samples between those obtained from chicken reared with access to range (for example, free-range and organic birds) and those reared under standard regime (for example, no access to range) but the small sample size for organic and to a lesser extent free-range chickens, may have limited the ability to detect important differences should they exist. Campylobacter species was determined for isolates from 93.4% of the positive samples. C. jejuni was isolated from the majority (72.6%) of samples while C. coli was identified in 22.1% of samples. A combination of both species was found in 5.3% of samples. C. coli was more frequently isolated from samples obtained from chicken reared with access to range in comparison to those reared as standard birds. C. jejuni was less prevalent during the summer months of June, July and August compared to the remaining months of the year. Resistance to ciprofloxacin (fluoroquinolone), erythromycin (macrolide), tetracycline, (tetracyclines), gentamicin and streptomycin (aminoglycosides) was predicted from WGS data by the detection of known antimicrobial resistance determinants. Resistance to ciprofloxacin was detected in 185 (51.7%) isolates of C. jejuni and 49 (42.1%) isolates of C. coli; while 220 (61.1%) isolates of C. jejuni and 73 (62.9%) isolates of C. coli isolates were resistant to tetracycline. Three C. coli (2.6%) but none of the C. jejuni isolates harboured 23S mutations predicting reduced susceptibility to erythromycin. Multidrug resistance (MDR), defined as harbouring genetic determinants for resistance to at least three unrelated antimicrobial classes, was found in 10 (8.6%) C. coli isolates but not in any C. jejuni isolates. Co-resistance to ciprofloxacin and erythromycin was predicted in 1.7% of C. coli isolates. 9 Overall, the percentages of isolates with genetic AMR determinants found in this study were similar to those reported in the previous survey year (August 2016 to July 2017) where testing was based on phenotypic break-point testing. Multi-drug resistance was similar to that found in the previous survey years. It is recommended that trends in AMR in Campylobacter spp. isolates from retail chickens continue to be monitored to realise any increasing resistance of concern, particulary to erythromycin (macrolide). Considering that the percentage of fresh, whole chicken from non-major retailer stores in the UK that are highly contaminated (at more than 1000 cfu per g) with Campylobacter spp. continues to be above that in samples from major retailers more action including consideration of interventions such as improved biosecurity and slaughterhouse measures is needed to achieve better control of Campylobacter spp. for this section of the industry. The FSA has indicated that the retail proxy target for the percentage of highly contaminated retail chickens should be less than 7% and while continued monitoring has demonstrated a sustained decline for chickens from major retailer stores, chicken on sale in other stores have yet to meet this target.
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