Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals

Abstract

Growing and purchasing demand for organic fresh produce is increasing rapidly. Consumers are aware of health, environmental safety, pesticide harmfulness, nutrients, bioactive compounds, and safe food. Many research works are available on organic and conventional fresh produce. As organic fresh produce growing and purchasing demand is increasing, it has become necessary to review the recent trends in quality, safety, and consumer preferences of organic and conventional fresh food products. A few reports have been compiled on organic and conventional fresh produce. Researchers have started working on organic and conventional fresh produce with the help of modern technology to improve nutritional and functional quality, safety, and consumer preferences. Nutritional and functional quality, safety, and consumer preferences depend on cultivation techniques, treatment, crop cultivar, and appearance of products. Therefore, it is necessary to compile the literature on organic and conventional fresh produce based on quality, safety, and consumer preferences.

Willingness to pay and consumer preferences for organic lettuce (Lactuca sativa L)

“…Este estudio se centra en el consumo de lechuga porque se considera un producto de uso frecuente y existe una alta demanda de las mismas (FAO, 2020;Shatilov et al, 2019). Además, dados los cambios en los gustos de los consumidores (Rahman et al, 2021), existe un mercado potencial significativo para las lechugas orgánicas, lo que brindaría nuevas oportunidades de producción para los productores de hortalizas (Jouzi et al, 2017). El objetivo de esta investigación es analizar las preferencias de los consumidores y la DAP de la lechuga orgánica chilena.…”

“…This study focuses on the consumption of lettuce because it is considered a product of frequent use, and there is a high demand for them (FAO, 2020;Shatilov et al, 2019). In addition, given the changes in consumer tastes (Rahman et al, 2021), there is a significant potential market for organic lettuces, which would provide new production opportunities for vegetable farmers (Jouzi et al, 2017). The objective of this research is to analyze consumers' preferences and WTP for Chilean organic lettuce.…”

Utilizing a Rapid Multi-Plug Filtration Cleanup Method for 72 Pesticide Residues in Grape Wines Followed by Detection with Gas Chromatography Tandem Mass Spectrometry

“…During the grape cultivation period, it is common practice in vineyards to use pesticides, such as fungicides, insecticides and herbicides, to obtain high production. Grapes receive multiple doses of pesticides, which may partly transfer into wine [4][5][6][7][8]. In previous market surveillance studies [9][10][11][12][13], metalaxyl, procymidone, fenhexamid, cyprodinil, azoxystrobin and iprodione were detected in commercial grape wines; tebuconazol, metalaxyl and cyprodinil represent the most frequently detected pesticides.…”

The Sensory Evaluation of Choy Sum (Brassica chinensis L. var. parachinensis) Grown with Mineral and Organic Fertiliser in Kampar, Perak, Malaysia

“…This is not surprising as consumers around the world have similar perceptions where organic products are more superior in taste and quality (Zhao et. al., 2007;Rahman et al, 2021). However, Shafie and Rennie (2012) and Rahman et al (2021) pointed out that environmental concerns and food safety may be the factors which lead consumers to believe that organic vegetables were better.…”