Organic Food Production - Lorenzo, José Manuel; Yilmaz, Birsen; (ed.) - Prospero Internet Bookshop
Basket (0)
Wishlist (0)
Your personal newsletter
__

 
Product details:
ISBN13:9781032438177
ISBN10:1032438177
Binding:Hardback
No. of pages:256 pages
Size:254x178 mm
Language:English
Illustrations: 24 Illustrations, color; 6 Halftones, color; 18 Line drawings, color; 26 Tables, color
700
Category:

Organic Food Production

Innovation and Sustainable Practice
 
Edition number: 1
Publisher: CRC Press
Date of Publication:
 
Normal price:
Publisher's listprice:
GBP 170.00
Estimated price in HUF:
86 929 HUF (82 790 HUF + 5% VAT)
Why estimated?
 
Your price:
69 544 (66 232 HUF + 5% VAT )
discount is: 20% (approx 17 386 HUF off)
Discount is valid until: 31 December 2024
The discount is only available for 'Alert of Favourite Topics' newsletter recipients.
Click here to subscribe.
 
Availability:
Not yet published.
 
Add to basket
  Piece(s)

 
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. 

Long 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