With increased consumer pressure to reduce the use of pesticides, fertilizers, veterinary medicines and growth promoters in food production systems, demand for organic food continues to rise. Safety and quality scandals have hit the industry in recent years and consumer confidence will only remain high if the safety, quality and health of organic food benefits are assured. This handbook provides comprehensive coverage of the latest research and best practice in ensuring the safety, sensory and nutritional quality of foods from organic and low input production systems to enable professionals to meet consumer demand for safe and high quality foods.
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