Organic food quality: a framework for concept, definition and evaluation from the European perspective

Johannes Kahl; Ton Baars; Susanne Gjedsted Bügel; Nicolaas Busscher; Machteld Huber; Daniel Kusche; Ewa Rembialkowska; Otto Schmid; Kathrin Seidel; Bruno Taupier-Letage; Alberta Velimirov; Agneta Zalecka

doi:10.1002/jsfa.5640

Organic food quality: a framework for concept, definition and evaluation from the European perspective

Johannes Kahl, Ton Baars, Susanne Gjedsted Bügel, Nicolaas Busscher, Machteld Huber, Daniel Kusche, Ewa Rembialkowska, Otto Schmid, Kathrin Seidel, Bruno Taupier-Letage, Alberta Velimirov, Agneta Zalecka

48 Citationer (Scopus)

Abstract

Consumers buy organic food because they believe in the high quality of the product. Furthermore, the EU legal regulatory framework for organic food and farming defines high quality of the products as an important goal of production. A major challenge is the need to define food quality concepts and methods for determination. A background is described which allows embedding of the quality definitions as well as evaluation methods into a conceptual framework connected to the vision and mission of organic agriculture and food production. Organic food quality is defined through specific aspects and criteria. For evaluation each criterion has to be described by indicators. The determination of indicators should be through parameters, where parameters are described by methods. Conversely, the conceptual framework is described according to underlying principles and starting definitions are given, but further work has do be done on the detailed scientific description of the indicators. Furthermore, parameters have to be defined for the evaluation of suitability of these indicators for organic food production.

Originalsprog	Engelsk
Tidsskrift	Journal of the Science of Food and Agriculture
Vol/bind	92
Udgave nummer	14
Sider (fra-til)	2760-2765
Antal sider	6
ISSN	0022-5142
DOI	https://doi.org/10.1002/jsfa.5640
Status	Udgivet - nov. 2012

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Kahl, J., Baars, T., Bügel, S. G., Busscher, N., Huber, M., Kusche, D., Rembialkowska, E., Schmid, O., Seidel, K., Taupier-Letage, B., Velimirov, A., & Zalecka, A. (2012). Organic food quality: a framework for concept, definition and evaluation from the European perspective. Journal of the Science of Food and Agriculture, 92(14), 2760-2765. https://doi.org/10.1002/jsfa.5640

Kahl, J, Baars, T, Bügel, SG, Busscher, N, Huber, M, Kusche, D, Rembialkowska, E, Schmid, O, Seidel, K, Taupier-Letage, B, Velimirov, A & Zalecka, A 2012, 'Organic food quality: a framework for concept, definition and evaluation from the European perspective', Journal of the Science of Food and Agriculture, bind 92, nr. 14, s. 2760-2765. https://doi.org/10.1002/jsfa.5640

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abstract = "Consumers buy organic food because they believe in the high quality of the product. Furthermore, the EU legal regulatory framework for organic food and farming defines high quality of the products as an important goal of production. A major challenge is the need to define food quality concepts and methods for determination. A background is described which allows embedding of the quality definitions as well as evaluation methods into a conceptual framework connected to the vision and mission of organic agriculture and food production. Organic food quality is defined through specific aspects and criteria. For evaluation each criterion has to be described by indicators. The determination of indicators should be through parameters, where parameters are described by methods. Conversely, the conceptual framework is described according to underlying principles and starting definitions are given, but further work has do be done on the detailed scientific description of the indicators. Furthermore, parameters have to be defined for the evaluation of suitability of these indicators for organic food production.",

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AU - Huber, Machteld

AU - Kusche, Daniel

AU - Rembialkowska, Ewa

AU - Schmid, Otto

AU - Seidel, Kathrin

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AB - Consumers buy organic food because they believe in the high quality of the product. Furthermore, the EU legal regulatory framework for organic food and farming defines high quality of the products as an important goal of production. A major challenge is the need to define food quality concepts and methods for determination. A background is described which allows embedding of the quality definitions as well as evaluation methods into a conceptual framework connected to the vision and mission of organic agriculture and food production. Organic food quality is defined through specific aspects and criteria. For evaluation each criterion has to be described by indicators. The determination of indicators should be through parameters, where parameters are described by methods. Conversely, the conceptual framework is described according to underlying principles and starting definitions are given, but further work has do be done on the detailed scientific description of the indicators. Furthermore, parameters have to be defined for the evaluation of suitability of these indicators for organic food production.

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Organic food quality: a framework for concept, definition and evaluation from the European perspective

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