New PDF release: Agri-Food Quality II. Quality Management of Fruit and

By M. Hagg, R. Ahvenainen, A.M. Evers and K. Tiilikkala (Auth.)

As purchaser call for for prime quality items grows, the standard of our nutrients is more and more below the highlight. Agri-food caliber II addresses the standard administration of plant-based meals fabrics through the creation chain, from box to desk. advancements with regards to the development of vegetable and fruit caliber via plant breeding, genetic manipulation, amendment of cultivation know-how and optimisation of harvesting and garage options, are lined intimately. in addition, the idea that of useful meals and sustainable creation also are discussed.

With individuals from foreign specialists, Agri-food caliber II should be of significant curiosity to nutrition scientists, agriculturalists, or certainly someone concerned with a part of the nutrition chain, either in academia and

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Additional resources for Agri-Food Quality II. Quality Management of Fruit and Vegetables

Sample text

J. Ross, ‘Total Quality Management: Text, Cases and Readings’, St-Lucie Press, Delray Beach, p. 325, 1993. J. Cortada, ‘TQM for Sales and Marketing Management’, McGraw-Hill, New York, p. 232, 1993. J. Viaene, X. Gellynck and W. Verbeke, ‘Integrated Quality Management applied to the Processing Vegetables Industry’, In: R. Shewfelt and B. ), ‘Fruit and Vegetable Quality: An Integrated View’, Technomic Publishing, Lancaster, forthcoming 1998. S. Sudman, ‘Applied Sampling’, Academic Press, New York, p.

Though it is difficult to precisely define sustainability, it is relatively easy to separate certain production ways in terms of sustainability or the lack of it. If a production of fruit or vegetables implies twice as many chemical treatments as another production method and both lead to equivalent net income, then the second method is likely to be the more sustainable because of less ongoing pressure on non target organisms as well as reduced risk of polluting soil and water resources. When mentioned as above sustainability refers to ecological sustainability which will be the sustainabilty focus of this presentation.

Session I1 Consumer Attitudes to Improving Crop and Food Quality 33 4 THE MEDIA AND PUBLIC UNDERSTANDING OF FOOD SCIENCE It is important to distinguish between risk presented within a chronic context, and risk as a “crisis”. There has been much debate as to whether the media sets the agenda for public debate, or merely reflects the wider public discourse about risk and associated public concerns. Nor is it known whether media reporting of risk has a strong influence on public risk perceptions, or whether risk presented in a “crisis” context in the media has a differential impact from that presented as “chronic”.

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