The increasing interest in organic foods has created a need for this
book, the first practical manual to cover the processing of organic food
and drink. The book shows how a company can process organic foods,
emphasising economic and legal considerations. The authors have been
selected for their extensive 'hands-on' experience of organic food
processing. By demystifying the processing of organic foods this book
will encourage those from outside the current organic food industry to
become involved. An initial introduction to organic food is followed by
a review of organic legislation (chapter 2) and the organic
certification process (chapter 3). The following six chapters cover the
major organic commodity groups: Fruit and Vegetables, Cereal Products,
Meat and Meat Products, Dairy Products, Other Processed Foods and
Alcoholic Drinks. Chapter 10 is devoted to developments in the USA.
Finally there is an extensive directory, giving details of the major
players and organic organisations throughout the world. The book will
appeal to technical and marketing personnel in organic food and drink
processing companies, as well as their counterparts in companies who
want to become involved. Other people who will find this book of
interest include retailers who sell organic foods; farmers who grow
organic crops; lecturers and students of Food Science and Food Tech-
nology; lecturers and students of Agriculture; and anyone who wants an
introduction to this rapidly developing sector of the food industry.
