Handbook of Organic Food Processing and Production

Gives an international perspective on the many legal requirements of organic food processing and production: legislation, importation, certification, conversion and labelling. This book also contains a contacts list. It is a useful work of reference for organic producers and colleges of agriculture, food science and food technology.

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The first edition of this book, published in 1994, established itself as the definitive guide to organic food processing. The rapid development of the organic sector since then has necessitated a completely rewritten and expanded second volume. The new edition will appeal to everyone interested in entering or supplying the organic food market. It is a work of reference for existing organic producers and colleges of agriculture, food science and food technology. This volume gives an international perspective on the many legal requirements of organic food processing and production: legislation, importation, certification, conversion and labelling. In addition, it also contains a detailed contacts list. The continued sales growth of organics is profiled, together with pointers for future performance, and industry experts review their specialist product categories.