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Public release date: 24-Feb-2012[ | E-mail |
Share ] Contact: Ben Norman
Lifesciencenews@wiley.com
44-124-377-0375
Wiley-Blackwell
New title by professor Robert Blair
As consumers we are increasingly disconnected from how our food is produced and supplied. New ideas and belief systems related to food are exploiting this disconnect and nowhere is this more true than organic food. In his new book, Organic Production and Food Quality: A Down to Earth Analysis Professor Robert Blair uses the latest scientific research to separate the truth from unproven beliefs.
'Organic Production and Food Quality' is the first comprehensive book on how organic production methods influence the standard of our foods, while comparing this to the perceptions of consumers and the demands of the global food industry.
Based on the latest scientific findings and the results of food monitoring programs in North America, Europe, Australia and New Zealand Blair explores issues consumers raise about organic food including quality, safety and "healthfulness" compared to conventional food.
"The internet is rife with unsubstantiated claims from the organic industry, and the media tends to have a negative impact on consumer perceptions about food," said Blair. "Thanks to food scares such as BSE or the controversy over GM foods more and more consumers began buying organic food. This resulted in a radical shift in food retailing, the expansion of the organic industry and the supply of organic foods at farmers' markets, supermarkets and specialty stores."
In contrast the recent announcement by the UK Food Standards Agency that organic foods are nutritionally similar to conventional foods may reverse consumer perceptions, as will the higher cost of organic food when budgets are tight. Blair agrees with the conclusions of the UK FSA, as does an important sector of the European organic industry.
With valuable recommendations for the production and marketing of conventional foods to meet consumer expectations 'Organic Production and Food Quality' is an invaluable resource for those working within the food industry. It also aims to arm anyone interested in the truth about organic food production with the latest, unbiased, scientific findings.
###
This title is available in all Ebook formats here: http://www.wiley.com/buy/978-1-1182-4499-9
[ | E-mail | Share ] ?
AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.
Public release date: 24-Feb-2012[ | E-mail |
Share ] Contact: Ben Norman
Lifesciencenews@wiley.com
44-124-377-0375
Wiley-Blackwell
New title by professor Robert Blair
As consumers we are increasingly disconnected from how our food is produced and supplied. New ideas and belief systems related to food are exploiting this disconnect and nowhere is this more true than organic food. In his new book, Organic Production and Food Quality: A Down to Earth Analysis Professor Robert Blair uses the latest scientific research to separate the truth from unproven beliefs.
'Organic Production and Food Quality' is the first comprehensive book on how organic production methods influence the standard of our foods, while comparing this to the perceptions of consumers and the demands of the global food industry.
Based on the latest scientific findings and the results of food monitoring programs in North America, Europe, Australia and New Zealand Blair explores issues consumers raise about organic food including quality, safety and "healthfulness" compared to conventional food.
"The internet is rife with unsubstantiated claims from the organic industry, and the media tends to have a negative impact on consumer perceptions about food," said Blair. "Thanks to food scares such as BSE or the controversy over GM foods more and more consumers began buying organic food. This resulted in a radical shift in food retailing, the expansion of the organic industry and the supply of organic foods at farmers' markets, supermarkets and specialty stores."
In contrast the recent announcement by the UK Food Standards Agency that organic foods are nutritionally similar to conventional foods may reverse consumer perceptions, as will the higher cost of organic food when budgets are tight. Blair agrees with the conclusions of the UK FSA, as does an important sector of the European organic industry.
With valuable recommendations for the production and marketing of conventional foods to meet consumer expectations 'Organic Production and Food Quality' is an invaluable resource for those working within the food industry. It also aims to arm anyone interested in the truth about organic food production with the latest, unbiased, scientific findings.
###
This title is available in all Ebook formats here: http://www.wiley.com/buy/978-1-1182-4499-9
[ | E-mail | Share ] ?
AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.
Source: http://www.eurekalert.org/pub_releases/2012-02/w-ett022412.php
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