Quality of organic animal products

Kouba, Maryline

doi:10.1016/s0301-6226(02)00318-4

Cited by 115 publications

(67 citation statements)

References 25 publications

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“…Individuals' perception that organic food is healthier with greater nutritional value compared to conventional food, and produced naturally without using harmful chemicals results in positive attitudes towards organic food (Kareklas et al, 2014;Ott, 1990;Pino, Peluso, & Guido, 2012;Squires, Juric, & Cornwell, 2001;Wandel & Bugge, 1997;Wilkins & Hillers, 1994). Moreover, organic farming is perceived safer as compared to conventional or industrial farming (Kareklas et al, 2014;Lacey, 1992;Kouba, 2003;Sangkumchaliang & Huang, 2012).…”

Section: Organic Food Consumption Motivesmentioning

confidence: 99%

Motives Underlying Organic Food Consumption in Turkey: Impact of Health, Environment, and Consumer Values on Purchase Intentions

Yılmaz¹,

Ilter²

2017

JEW

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Raising ecological awareness and health concerns create question marks about healthiness and sustainability of conventional foods in customers' minds. Due to augmented mass media coverage of environmental problems, health concerns related to consumption of genetically modified food and/or chemical contaminants in food, and consumers' increasing interest in healthy nutrition and environmental protection, there is a growing interest for organic foods in all over the world. Growing interest for organic foods, and increasing production and demand in organic food market has made organic food consumption a significant topic of research. Although organic food market and demand for organic foods have also been growing in Turkey, literature regarding organic food consumption is not very extensive. Therefore, this study aims to understand the underlying motives for organic food consumption in Turkey, and to explore the factors affecting Turkish consumers' attitudes towards organic foods and the behavioral intention of Turkish consumers to purchase organic food by the help of the theory of reasoned action (TRA). The results of 622 successful surveys used for this empirical research indicate that Turkish consumers' attitudes towards organic foods are determined by perception of organic foods, consumer values, and price perception, while their purchase intention is determined by health consciousness, perception of organic foods, consumer values, price perception, and environmental concerns.

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Section: Organic Food Consumption Motivesmentioning

confidence: 99%

Motives Underlying Organic Food Consumption in Turkey: Impact of Health, Environment, and Consumer Values on Purchase Intentions

Yılmaz¹,

Ilter²

2017

JEW

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“…So, in organic dairy system, parasite infection is the biggest challenge in terms of animal health and consequently in terms of product quality for the consumer. (Hermansen, 2003;Kouba, 2003). So achieving control on these diseases is a priority factor to increase the acceptability of our products in western nations given their strict organic standards.…”

Section: Incidence Of Diseasementioning

confidence: 99%

Prospect of organic dairy farming in India: A review

Maji

Meena

Rudroju

2017

AJDFR

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Dairy farming has the potential for providing additional income to the farmers along with achieving major goal of organic farming i.e. diversified production and supporting biological cycle within farming system. India presently is the largest producer of milk in world supported by an astonishing growth rate in dairy sector. Apart from this due to increasing consumer awareness there has been an increased concern voiced over quality of milk and milk products including contamination, pollutant and the residual effect of various chemicals. Interest in organic dairy farming is increasing at rapid pace worldwide as an alternative solution. Recent years have seen a sharp rise in demand of organic milk and milk products. Under Indian condition, rapid spread of organic dairy farming is possible because of some key geographical, cultural and economic advantages like traditional nature of farming and indigenous technical knowledge and practices followed by Indian farmers etc. But prevalence of small and marginal dairy farmers also poses many challenges for faster proliferation of organic dairy farming along with some other shortcomings. Present article provide some insight on strengths, weaknesses, opportunities and threats of organic dairy farming in the country along with some potential ways to overcome these weaknesses and threats.

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“…Consumers are willing to pay a premium for animal products from organic systems because they should not contain residues of the synthetic chemicals (pesticides, herbicides, fertilizers, fungicides and veterinary drugs) that are used in non-organic ruminant production systems [89]. However, the nutritional benefits from organic milk and meat products in the form of healthier fat composition and increased antioxidant and vitamin properties are due to dietary factors that are used in but not exclusive to organic systems, specifically greater pasture consumption of organic dairy and beef cattle compared to those in non-organic systems.…”

Section: Quality Differences Of Beef Productsmentioning

confidence: 99%

Sustainability of US Organic Beef and Dairy Production Systems: Soil, Plant and Cattle Interactions

2013

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Abstract:In 2010, the National Organic Program implemented a rule for the US stating that pasture must be a significant source of feed in organic ruminant systems. This article will focus on how the pasture rule has impacted the management, economics and nutritional value of products derived from organic ruminant systems and the interactions of grazing cattle with pasture forages and soils. The use of synthetic fertilizers is prohibited in organic systems; therefore, producers must rely on animal manures, compost and cover crops to increase and maintain soil nitrogen content. Rotational and strip grazing are two of the most common grazing management practices utilized in grazing ruminant production systems; however, these practices are not exclusive to organic livestock producers. For dairy cattle, grazing reduces foot and leg problems common in confinement systems, but lowers milk production and exposes cows to parasites that can be difficult to treat without pharmaceuticals. Organic beef cattle may still be finished in feedlots for no more than 120 days in the US, but without growth hormones and antibiotics, gains may be reduced and illnesses increased. Grazing reduces the use of environmentally and economically costly concentrate feeds and recycles nutrients back to the soil efficiently, but lowers the rate of beef liveweight gain. Increased use of pasture can be economically, environmentally and socially sustainable if OPEN ACCESSSustainability 2013, 5 3010 forage use efficiency is high and US consumers continue to pay a premium for organic beef and dairy products.

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Quality of organic animal products

Cited by 115 publications

References 25 publications

Motives Underlying Organic Food Consumption in Turkey: Impact of Health, Environment, and Consumer Values on Purchase Intentions

Motives Underlying Organic Food Consumption in Turkey: Impact of Health, Environment, and Consumer Values on Purchase Intentions

Prospect of organic dairy farming in India: A review

Sustainability of US Organic Beef and Dairy Production Systems: Soil, Plant and Cattle Interactions

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