Organic Food Quality and Health
Safety and health benefits are important motives for consumers of organic foods. Scientifically validated methods are needed which allow for the assessment of food quality. “Holistic” methods have priority in this regard.
- Examination of the type and amount of micro-organisms and their functionality on a variety of fruit and vegetables and explanation of differences.
- Interpretation of the differences also in terms of nutritional physiology. Routine establishment of one or more holistic quality assessment methods at the FiBL.
- Clarification as to whether the health dimension of organic products can be assessed using scientific methods
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