{"product_id":"organic-production-and-food-quality-isbn-9780813812175","title":"Organic Production and Food Quality","description":"The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media (\"if it bleeds, it leads\") tends to have a negative impact on consumer perceptions about conventional food. Until recently, more and more consumers in many countries were opting to buy organic food over conventional food, resulting in a radical shift in food retailing. This was due to concerns over chemical residues, food poisoning resulting in recalls, food scares such as \"mad-cow\" disease, issues like gene-modified (GM foods), antibiotics, hormones, cloning and concerns over the way plants and animals are being grown commercially as food sources. As a result there has been an expansion of the organic industry and the supply of organic foods at farmers' markets, supermarkets and specialty stores.  \u003cp\u003e\u003ci\u003eOrganic Production and Food Quality: A Down to Earth Analysis \u003c\/i\u003eis the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eComprehensive explanation of organic production methods and effects on the safety and quality of foods\u003c\/li\u003e \u003cli\u003eAuthoritative, unbiased and up-to-date examination of relevant global scientific research\u003c\/li\u003e \u003cli\u003eAnswers the questions of whether organic food is more nutritious and\/or more healthy\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eForeword ix\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 The Shift to Organic Food 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBackground 1\u003c\/p\u003e \u003cp\u003eOrganic regulations 3\u003c\/p\u003e \u003cp\u003eConsumer perceptions 7\u003c\/p\u003e \u003cp\u003eAnalysis of the topic 9\u003c\/p\u003e \u003cp\u003eReferences 10\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Consumer Concerns About Food 13\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe concerns 14\u003c\/p\u003e \u003cp\u003eConsumer concerns and attitudes 16\u003c\/p\u003e \u003cp\u003eFood regulations 20\u003c\/p\u003e \u003cp\u003eJustification for consumer attitudes about the safety of organic and conventional foods 21\u003c\/p\u003e \u003cp\u003eRange of organic foods 22\u003c\/p\u003e \u003cp\u003eReferences 23\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Vegetable Produce 25\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePest and disease control 25\u003c\/p\u003e \u003cp\u003eDocumented findings on pesticide residues 27\u003c\/p\u003e \u003cp\u003eOther chemical contaminants 33\u003c\/p\u003e \u003cp\u003eOther toxic and antinutritional compounds in produce 35\u003c\/p\u003e \u003cp\u003eHormones 35\u003c\/p\u003e \u003cp\u003eCan organic produce cause food poisoning? 36\u003c\/p\u003e \u003cp\u003eNutrient concentrations 42\u003c\/p\u003e \u003cp\u003eOrganoleptic quality 51\u003c\/p\u003e \u003cp\u003eIdentification of organic produce 53\u003c\/p\u003e \u003cp\u003eFood from afar 54\u003c\/p\u003e \u003cp\u003eFinally: watch which salad veg you eat 55\u003c\/p\u003e \u003cp\u003eConclusions 55\u003c\/p\u003e \u003cp\u003eReferences 56\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Fruit 61\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePesticide residues 61\u003c\/p\u003e \u003cp\u003eOther risks with fruit 68\u003c\/p\u003e \u003cp\u003eChemical residues 68\u003c\/p\u003e \u003cp\u003eMicrobial problems 70\u003c\/p\u003e \u003cp\u003eMycotoxins 70\u003c\/p\u003e \u003cp\u003eCloning and gene-modified fruit 71\u003c\/p\u003e \u003cp\u003eNutrient concentrations 72\u003c\/p\u003e \u003cp\u003eAppearance and organoleptic qualities 83\u003c\/p\u003e \u003cp\u003ePreserves 86\u003c\/p\u003e \u003cp\u003eConclusions 88\u003c\/p\u003e \u003cp\u003eReferences 89\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Cereal Grains 93\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePesticide residues 93\u003c\/p\u003e \u003cp\u003eChemical residues 96\u003c\/p\u003e \u003cp\u003eOther issues relating to grains 97\u003c\/p\u003e \u003cp\u003eMycotoxins: are organic grains less safe? 98\u003c\/p\u003e \u003cp\u003eGene-modified crops 102\u003c\/p\u003e \u003cp\u003eNutritional and organoleptic qualities 103\u003c\/p\u003e \u003cp\u003eWheat 104\u003c\/p\u003e \u003cp\u003eOats 108\u003c\/p\u003e \u003cp\u003eBarley 108\u003c\/p\u003e \u003cp\u003eConclusions 108\u003c\/p\u003e \u003cp\u003eReferences 109\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Meat 111\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChemical and pesticide residues 111\u003c\/p\u003e \u003cp\u003eOrganic meat 116\u003c\/p\u003e \u003cp\u003eHormones 121\u003c\/p\u003e \u003cp\u003eHormone residue levels in meats. Do government agencies monitor for these? 123\u003c\/p\u003e \u003cp\u003eDeveloping countries 124\u003c\/p\u003e \u003cp\u003eAntibiotics 125\u003c\/p\u003e \u003cp\u003eBacterial contamination of meat 127\u003c\/p\u003e \u003cp\u003eCloning 129\u003c\/p\u003e \u003cp\u003eMad-cow disease 131\u003c\/p\u003e \u003cp\u003eContaminated beef products implicated 132\u003c\/p\u003e \u003cp\u003eGene modification 133\u003c\/p\u003e \u003cp\u003eNutritional and organoleptic qualities 135\u003c\/p\u003e \u003cp\u003eBeef 135\u003c\/p\u003e \u003cp\u003ePork 141\u003c\/p\u003e \u003cp\u003ePoultry 146\u003c\/p\u003e \u003cp\u003eFish 150\u003c\/p\u003e \u003cp\u003eConclusions 157\u003c\/p\u003e \u003cp\u003eReferences 158\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Milk and Milk Products 163\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe hormone issue 163\u003c\/p\u003e \u003cp\u003eRaw milk 165\u003c\/p\u003e \u003cp\u003eAntibiotic residues 167\u003c\/p\u003e \u003cp\u003ePesticide and chemical residues 168\u003c\/p\u003e \u003cp\u003eNutritional and organoleptic qualities 170\u003c\/p\u003e \u003cp\u003eResearch findings 170\u003c\/p\u003e \u003cp\u003eConsumer findings 175\u003c\/p\u003e \u003cp\u003eConclusions 179\u003c\/p\u003e \u003cp\u003eReferences 180\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Eggs 183\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCholesterol 184\u003c\/p\u003e \u003cp\u003eSalmonella and food-poisoning 187\u003c\/p\u003e \u003cp\u003eContamination with residues 191\u003c\/p\u003e \u003cp\u003eAntibiotics 191\u003c\/p\u003e \u003cp\u003eChemical residues 192\u003c\/p\u003e \u003cp\u003eEgg quality 198\u003c\/p\u003e \u003cp\u003eResearch findings 198\u003c\/p\u003e \u003cp\u003eConsumer findings 203\u003c\/p\u003e \u003cp\u003eConclusions 203\u003c\/p\u003e \u003cp\u003eReferences 204\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Is Organic Food Safer? 207\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eResidues 207\u003c\/p\u003e \u003cp\u003eVegetable produce 207\u003c\/p\u003e \u003cp\u003eFruit 208\u003c\/p\u003e \u003cp\u003eCereal grains 208\u003c\/p\u003e \u003cp\u003eMeat 208\u003c\/p\u003e \u003cp\u003eMilk 209\u003c\/p\u003e \u003cp\u003eEggs 209\u003c\/p\u003e \u003cp\u003eFood poisoning 210\u003c\/p\u003e \u003cp\u003eMycotoxins 211\u003c\/p\u003e \u003cp\u003eOther anti-nutrients 211\u003c\/p\u003e \u003cp\u003eNitrate 211\u003c\/p\u003e \u003cp\u003eSignificance of the findings in relation to health 213\u003c\/p\u003e \u003cp\u003eOther research on food and health 216\u003c\/p\u003e \u003cp\u003eHealth of farmers and farm workers 219\u003c\/p\u003e \u003cp\u003eOther approaches 221\u003c\/p\u003e \u003cp\u003eConclusions 222\u003c\/p\u003e \u003cp\u003eReferences 223\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Is Organic Food More Nutritious and “Tasty”? 227\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eReviews 227\u003c\/p\u003e \u003cp\u003eAnalysis by food group 237\u003c\/p\u003e \u003cp\u003eVegetable produce 237\u003c\/p\u003e \u003cp\u003eFruit 238\u003c\/p\u003e \u003cp\u003eCereal grains 239\u003c\/p\u003e \u003cp\u003eMeat 239\u003c\/p\u003e \u003cp\u003eMilk 239\u003c\/p\u003e \u003cp\u003eEggs 240\u003c\/p\u003e \u003cp\u003eTaste 240\u003c\/p\u003e \u003cp\u003eReferences 240\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Psychology of Organic Food Choice 243\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe safety issue 244\u003c\/p\u003e \u003cp\u003eNutritional quality and taste 244\u003c\/p\u003e \u003cp\u003eEnvironmental issues 248\u003c\/p\u003e \u003cp\u003eImage 252\u003c\/p\u003e \u003cp\u003eConclusions 256\u003c\/p\u003e \u003cp\u003eReferences 256\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Conclusions 259\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eReference 263\u003c\/p\u003e \u003cp\u003eAppendix 265\u003c\/p\u003e \u003cp\u003eIndex 267\u003c\/p\u003e  \u003cp\u003e\"This comprehensive book is welcome in that it not only covers the quality of crops in separate chapters on vegetables, fruit and cereal grains but it also deals, in equal measure, with the quality of meat, milk products and eggs.\" (\u003ci\u003eThe Biologist\u003c\/i\u003e, March 2014)\u003cbr\u003e \u003cbr\u003e “Everyone with a serious interest in the differences between organic and conventional food should have this book on their coffee table or bookshelf, because it is the most comprehensive and objective library of present evidence.”  (\u003ci\u003eInt. J. Environment \u0026amp; Pollution\u003c\/i\u003e, 1 May 2013)\u003c\/p\u003e \u003cp\u003e\"Summing Up: Recommended. Upper-division undergraduates through professionals; general readers.\" (\u003ci\u003eChoice\u003c\/i\u003e, 1 December 2012)\u003c\/p\u003e \u003cp\u003e\"This book by Professor Blair is a very valuable analysis of how organic food production affects food quality, and the conclusions and suggestions should be of great interest to all sectors of the food industry, including researchers and producers. Hopefully the book will also benefit consumers by encouraging the media and the food industry to present a more accurate picture of the relative quality of conventional and organic foods.\" (\u003ci\u003eAsian-Australasian Journal of Animal Science\u003c\/i\u003e, 1 May 2012)\u003c\/p\u003e \u003cp\u003e\"This is a remarkable book . . . Everyone with a serious interest in the differences between organic and conventional food should have this book on their coffee table or bookshelf because it is the most comprehensive and objective library of present evidence.\" (Prof. John Hodges, \u003ci\u003eFood and Nutrition Sciences\u003c\/i\u003e)\u003c\/p\u003e \u003cp\u003e\"Dr. Blair's book is a comprehensive and balanced review of the scientific literature related to the organic versus conventional debate. . . . Each chapter provides an unbiased overview of the literature related to a particular food item and lets the reader decide if their preference for or against a particular organic food is supported by research.\" (\u003ci\u003eJournal of Applied Poultry Research\u003c\/i\u003e, 1 December 2012)\u003cbr\u003e \u003cbr\u003e \"This unique book gives an objective and thorough view of a major issue in health, nutrition, food quality, the environment and food production systems and is of interest to consumers, farmers, nutritionists, medical specialists, environmentalists and businesses in the food chain.\" (\u003ci\u003eJournal of Tropical Agricultural Association\u003c\/i\u003e, Winter 2012)\u003c\/p\u003e \u003cb\u003eRobert Blair\u003c\/b\u003e, DSc, is Professor Emeritus in the Faculty of Land and Food Systems at the University of British Columbia, Vancouver, Canada  Consumers in many countries opt to buy organic food over conventional products, resulting in a radical shift in food retailing. The main drivers for this behavior include concerns over chemical residues, food poisoning, scares such as “mad-cow” disease, issues such as genetically-modified (GM) foods, antibiotics, hormones, cloning and animal welfare issues. As a result, there has been an expansion of the organic industry and a huge increase in the popularity of organic foods at farmers’ markets, supermarkets and specialty stores. But is there evidence that organic food products are tastier, more nutritious or even free of chemical residues?  \u003cp\u003eThis volume is the first comprehensive text on how organic production methods influence the quality and safety of foods, based on an unbiased assessment of the international scientific findings and the results of food monitoring programs in North America, Europe, Australia and New Zealand. Documented findings related to the nutritional quality, safety and “healthfulness” of organic food are assessed, as well as findings related to the motivation of consumers to buy organic food. In \u003ci\u003eOrganic Production and Food Quality\u003c\/i\u003e the food industry, researchers and academics in all relevant fields will find an authoritative and up-to-date source of unbiased information on how organic production affects food quality. The assessment will allow the concerns of consumers to be adequately addressed, relevant marketing programs established and appropriate information disseminated.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989728182501,"sku":"NP9780813812175","price":258.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813812175.jpg?v=1761785270","url":"https:\/\/k12savings.com\/es\/products\/organic-production-and-food-quality-isbn-9780813812175","provider":"K12savings","version":"1.0","type":"link"}