Code of Practice for Organic Food Processing
Diverse legal requirements and consumer expectations need to be met when producing “low input“ or organic processed food. The aim of this Code of Practice is to contribute to the further development of organic food processing in terms of increased safety, quality, transparency and success.It was developed by integrating the requirements of the European Regulation 2092/91, of the International Federation of Organic Agriculture Movements (IFOAM) and the perceptions of consumers. The Code provides a comprehensive introduction to the key requirements of the organic food sector as they apply to daily practice.
|Title||Code of Practice for Organic Food Processing|
|Authors||Alexander Beck, Ursula Kretzschmar, Angelika Ploeger, Otto Schmid|
|Year of publication||2006|