Handbook of Organic Food Processing and Production

  • Simon Wright

Table of contents

  1. Front Matter
    Pages i-xv
  2. Craig Sams
    Pages 1-16
  3. Michael Michaud, Mark Redman, John Dalby
    Pages 31-55
  4. Edwin Broad
    Pages 56-75
  5. Bill Starling
    Pages 76-83
  6. Mark Redman, Patrick Holden
    Pages 84-110
  7. Michael Duveen
    Pages 111-125
  8. Simon Wright
    Pages 126-150
  9. Charlotte Mitchell, Mark Budworth
    Pages 151-159
  10. Ken Mergentime
    Pages 160-183
  11. Simon Wright
    Pages 184-201
  12. Back Matter
    Pages 203-207

About this book

Introduction

The increasing interest in organic foods has created a need for this book, the first practical manual to cover the processing of organic food and drink. The book shows how a company can process organic foods, emphasising economic and legal considerations. The authors have been selected for their extensive 'hands-on' experience of organic food processing. By demystifying the processing of organic foods this book will encourage those from outside the current organic food industry to become involved. An initial introduction to organic food is followed by a review of organic legislation (chapter 2) and the organic certification process (chapter 3). The following six chapters cover the major organic commodity groups: Fruit and Vegetables, Cereal Products, Meat and Meat Products, Dairy Products, Other Processed Foods and Alcoholic Drinks. Chapter 10 is devoted to developments in the USA. Finally there is an extensive directory, giving details of the major players and organic organisations throughout the world. The book will appeal to technical and marketing personnel in organic food and drink processing companies, as well as their counterparts in companies who want to become involved. Other people who will find this book of interest include retailers who sell organic foods; farmers who grow organic crops; lecturers and students of Food Science and Food Tech­ nology; lecturers and students of Agriculture; and anyone who wants an introduction to this rapidly developing sector of the food industry.

Keywords

agriculture food food industry food processing food science processing

Editors and affiliations

  • Simon Wright
    • 1
  1. 1.Whole Earth Foods LtdLondonUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-2107-5
  • Copyright Information Chapman & Hall 1994
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-5877-0
  • Online ISBN 978-1-4615-2107-5
  • About this book