Organic production methods are increasing in popularity amid growing concerns about pesticide residues and the need for sustainable farming practices. There has also been much recent debate about the nutritional benefits of organic food. This book provides a timely update of the subject for food producers, manufacturers and nutritionists. Part one covers general issues surrounding organic food production in which significant advances have been made recently. Part two focuses on advances in improving the quality of organic food. Finally, part three looks at developments in improving the safety of organic food.
Reviews the issues surrounding organic food production and highlights advances in the fieldAnalyses ways to improve the safety of organic foodCovers both livestock and crop production