The influence of organic production on food quality - research findings, gaps and future challenges

Abstract

Although several meta-analysis studies have been published comparing the quality of food derived from organic and non-organic origin, it is still not clear if food from organic production per se can guarantee product-related added value to consumers. This paper aims to summarize the status quo in order to identify research gaps and suggest future research challenges. Organic food is described according to a quality model already published. The influence of organic production on food quality is structured in primary production and processing. Furthermore, organic food authentication is discussed. Organic food seems to contain fewer pesticide residues and statistically more selected health-related compounds such as polyphenols in plant products and polyunsaturated fatty acids in milk and meat products, but the health relevance for consumers is not clear yet. Comparing food from organic origin with so called 'conventional' food seems not to be appropriate, because 'conventional' is not defined. In organic food quality research a system approach is needed from which systemic markers can be selected. Research on the impact of processing technologies on the quality according to organic principles seems of high relevance, since most of the food is processed.

Organic Agriculture 3.0 is innovation with research

“…Moreover, organic milk contains more conjugated linoleic acid (CLA). Along with these nutritional advantages, pesticide residues are significantly reduced in organic crops (Lairon 2010;Smith-Spangler et al 2012;Barański et al 2014;Dangour et al 2009;Smith-Spangler et al 2012;Załęcka et al 2014).…”

Modeling the Factors Affecting Organic or Local Cucumber Purchasing Motivations in Northern Iran

“…Basically, in the processes of vegetables or herbs production, for preventing vegetable extermination, the use of pesticides has a direct impact on human health (Keikotlhaile, Spanoghe, & Steurbaut, 2010). For people who are concerned about their health, not using chemicals in the production process of organic or local products is definitely one of the motivations for buying these products (Megicks, Memery, & Angell, 2012;Underwood, Gomez, Harmon, & Roberts, 2011;Zacka et al, 2014).…”

“…Magkos, Arvaniti, & Zampelas, 2006Probst et al, 2010Underwood et al, 2011Megicks et al, 2012Zacka et al, 2014 PersistenceOrganic products have higher persistence rates than their own conventional types. The reason for their persistence is non-use of chemical fertilizers and pesticides and use of natural fertilizers.…”

Recent developments in nanotechnology transforming the agricultural sector: a transition replete with opportunities

“…Nearly all sensing techniques invented could have an application in agriculture and food processing. According to organic principles, monitoring of the pesticide content and the impact of food processing on the food quality seems of high relevance . The uses of nanoparticles in sensors and software are being designed to determine salinity and water requirements in the field while increasing the yield and saving water .…”