Handbook of Organic Food Processing and Production

1 Introduction.- 1.1 Introduction.- 1.2 Organic farming.- 1.3 Conversion.- 1.4 Conservation grades.- 1.5 The cost of organic farming.- 1.6 How subsidies make organic farming uncompetitive.- 1.7 How does it work?.- 1.8 First World agriculture and Third World poverty.- 1.9 Fair trade and organic farming.- 1.10 History of the UK organic movement.- 1.11 Market size and share.- 1.12 Producers, processors and marketeers.- References.- 2 UK and European Community (EC) legislation.- 2.1 Introduction.- 2.2 Situation in the UK and the EC prior to EC legislation.- 2.3 Development of EC legislation.- 2.4 Summary of EC legislation as at 30 October 1993.- 2.4.1 Council Regulation 2092/91.- 2.4.2 Commission Regulation 94/92.- 2.4.3 Commission Regulation 1535/92.- 2.4.4 Council Regulation 2083/92.- 2.4.5 Commission Regulation 3457/92.- 2.4.6 Commission Regulation 3713/92.- 2.4.7 Commission Regulation 207/93.- 2.4.8 Commission Regulation 1593/93.- 2.4.9 Commission Regulation 2608/93.- 2.4.10 Commission Regulation 468/94.- 2.4.11 Commission Regulation 688/94.- 2.5 Structure of the EC legislation.- 2.6 Future developments on standards.- 2.7 Aid for organic farming.- 2.8 Overview.- References.- 3 Organic certification and the importation of organically produced foods.- 3.1 Introduction.- 3.2 Organic certification and its importance.- 3.3 Organic standards and certification protocol.- 3.4 Development of organic certification as a legal requirement.- 3.5 The structure of organic certification schemes in the EU.- 3.6 Certification protocol.- 3.6.1 Determination of eligibility of a business for organic certification.- 3.6.2 Making an application.- 3.6.3 Inspection.- 3.6.4 Post-inspection activities and certification.- 3.7 Imports of organically produced foods.- 3.7.1 Imports from approved Third Countries.- 3.7.2 Imports from non-approved Third Countries.- 3.8 The dynamics of organic certification.- Acknowledgement.- References.- 4 Fruit and vegetables.- 4.1 Introduction.- 4.2 Market structure and history.- 4.3 Availability.- 4.4 Growing systems compared.- 4.4.1 Non-organic growing systems.- 4.4.2 Organic growing systems.- 4.5 Types of market.- 4.5.1 Wholesale market.- 4.5.2 Supermarkets.- 4.5.3 Manufacturing/processing.- 4.6 Imports.- 4.7 Market overview.- 4.8 The future.- 5 Cereal products.- 5.1 Principal crops.- 5.1.1 Availability.- 5.1.2 Quality.- 5.2 Producing organic cereals.- 5.3 Processing requirements.- 5.3.1 Audit trail.- 5.3.2 Handling and processing.- 5.3.3 Ingredients.- 5.4 Existing products.- 5.5 Summary.- 6 Organic meat and meat products.- 6.1 Introduction.- 6.2 Legislation.- 6.3 Organic meat production.- 6.3.1 Production standards.- 6.3.2 Production systems.- 6.4 Processing and marketing organic meat.- 6.4.1 Processing standards.- 6.4.2 Marketing.- 6.5 Some practical processing and marketing considerations.- 6.5.1 Slaughtering and cutting organic meat.- 6.5.2 Retail outlets.- 6.5.3 Processed foods.- Acknowledgement.- References.- 7 Dairy products.- 7.1 Introduction.- 7.2 The significance of milk.- 7.3 Milk quality.- 7.4 Animal husbandry on an organic dairy farm.- 7.4.1 Organisation.- 7.4.2 Living conditions.- 7.4.3 Feeding.- 7.4.4 Treating disease.- 7.4.5 Breeding.- 7.4.6 Weaning.- 7.5 Liquid milk processing.- 7.6 Cheese production.- 7.7 Yogurt making.- 7.8 Cream and butter production.- 7.9 Ice-cream and frozen yogurt production.- 7.10 Marketing organic dairy products.- 7.11 Market development.- 7.12 Types of organic dairy units.- 7.12.1 Processing on-farm.- 7.12.2 The independent dairy.- 7.12.3 The specialist organic dairy.- 7.13 Legislation.- 7.14 Summary.- 8 Other organic processed foods.- 8.1 Introduction.- 8.2 Organic spreads.- 8.2.1 Jams/pure fruit spreads.- 8.2.2 Nut butters.- 8.2.3 Chocolate and carob spreads.- 8.2.4 Tahini.- 8.2.5 Honey.- 8.3 Organic juices and grain syrups.- 8.3.1 Fruit and vegetable juices.- 8.3.2 Grain-based syrups.- 8.4 Organic sauces and pickles.- 8.4.1 Sauces.- 8.4.2 Pickles and olives.- 8.4.3 Mustard.- 8.5 Organic ready meals.- 8.5.1 Canned products.- 8.5.2 Frozen and chilled ready meals.- 8.5.3 Products packed in glass.- 8.5.4 Baby foods.- 8.6 Organic snack items.- 8.6.1 Savoury snacks.- 8.6.2 Chocolate.- 8.6.3 Ice-cream.- 8.7 Organic oils, vinegar and soya sauce.- 8.7.1 Oils.- 8.7.2 Vinegar.- 8.7.3 Soya sauce.- 8.8 Dried organic products.- 8.8.1 Herbs and spices.- 8.8.2 Fruit, nuts, pulses and beans.- References.- 9 Alcoholic drinks.- 9.1 Introduction.- 9.2 Consumer demand for organic wines, beers and spirits.- 9.3 Problems with non-organic alcohol.- 9.4 The producers.- 9.5 The merchants.- 9.6 The future.- Appendix: Commonly used additives in wine-making.- Further reading.- 10 The USA perspective.- 10.1 Market overview.- 10.1.1 A brief history.- 10.1.2 A growing industry.- 10.1.3 Some market figures.- 10.1.4 Major players.- 10.2 Legislation.- 10.2.1 Organic laws state by state.- 10.2.2 The need for national standards.- 10.2.3 Current progress and the NOSB.- 10.2.4 Impact of national standards on the organic industry.- 10.3 Future trends.- 10.3.1 Product trends.- 10.3.2 Where will it sell and why?.- 10.3.3 Who will buy organic?.- Postscript.- References.- 11 Directory of organic organisations.- 11.1 UK.- 11.1.1 Manufacturers.- 11.1.2 Wholesalers.- 11.1.3 Certifying and sector bodies.- 11.1.4 Retailers.- 11.2 International.- 11.2.1 Manufacturers.- 11.2.2 Distributors.- 11.2.3 Certifying and sector bodies.- 11.3 Trade shows.- 11.4 Other useful addresses.- Further reading.- General index.- Index of company names.- Index of organic legislation and regulations.