Date post: | 17-Dec-2015 |
Category: |
Documents |
Upload: | ezra-gilmore |
View: | 212 times |
Download: | 0 times |
Feb 2004 1
The Sixth Framework
ProgrammeEuropean Commission
Research DG
INTEGRATED PROJECT
Improving quality and safety and reduction of cost in the European organic and ‘low input’ food supply chains
QualityLowInputFoodWebsite: www.qlif.org
Feb 2004 2
1
8
2
3
9 4,5
10
6
PartnerInstitutionsinvolved inWP2.1
7
1. UNEW, UK
3. DIAS, DK4. WUR, NL
2. FiBL, CH
5. LBI, NL6. IOL, D7. KU, D8. WAU, POL9. INRA, F
10. BU, I
24 additionalpartners
Feb 2004 3
QualityLowInputFoodObjectives
Objective 1 To quantify and improve nutritional (and sensory) quality characteristics of organic and other ”low input” foods in line with consumer expectations.
Objective 2. To increase the cost-efficiency all along the organic and other ”low input” food chains, while improving or maintaining food quality.
Objective 3. To contribute to minimising food safety risks all along the food chain (including the stages of production, processing, distribution and consumer food handling).
Objective 4. To contribute to reducing environmental impact and fossil energy use in organic and ”low input” farming.
Feb 2004 4
QualityLowInputFoodObjectives
Objective 1 To quantify and improve nutritional (and sensory) quality characteristics of organic and other ”low input” foods in line with consumer expectations
Objective 2. To increase the cost-efficiency all along the organic and other ”low input” food chain, while improving or maintaining food quality.
Objective 3. To contribute to minimising food safety risks all along the food chain (including the stages of production, processing, distribution and consumer food handling).
Objective 4. To contribute to reducing environmental impact and fossil energy use in organic and ”low input” farming.
Feb 2004 5
Food issues consumers are concerned about (Mintel 1999)
0
10
20
30
40
50
GM-foods Pesticides Antibiotics Food-
% of consumers expressing concern
Fruit/veg. in meat poisoning
Feb 2004 6
Differences in dry matter, mineral, vitamin, protein and sugar concentrations between organic and conventional crops reported in the literature by 2000
0
20
40
60
80
100
DM NO3 P K Ca Mg Fe Cu Zn A B C PR CH
Lower Similar Higher% of reports
Vitamins n = 20 16 12 16 14 10 7 5 3 10 16 3 8 4 number of publications included
Feb 2004 7
Differences in mineral and amino acid content between organic and conventional foods
-50
0
50
100
150
DM P K Ca Mg Fe Cu Mn Zn AA EAA
France (1981) USA (1993)
-80
290
% difference to conventional
* * **
* not determined
178
Aluminium
Lead
Feb 2004 8
SP1
SP3 SP4SP2
SP2 – WP2.3
SP5
SP6WP6.1 WP6.1
SP7 HA7.2
SP7 HA7.1
SP7 HA7.3 DisseminationHA7.4 Training
Logical Framework
Feb 2004 9
General Assembly
Project Board
SP0 Co-ordinationCo-ordination team
SP1Consumer
studies
SP2Nutrition
studies
SP3 CropPro-
duction
SP4Livestock
Pro-duction
SP5FoodPro-
cessing
SP6QA &Supplychain
SP7Hori
-zontalActivities
WPs
QualityLowInputFood: Activities
Feb 2004 10
SUBPROJECT 1. Consumer expectations and attitudes towards organic/low input food quality and safety (UNEW; SP-Coordinator)
WP1.1 determine consumer perceptions, expectations and attitudes about quality & safety of organic and low input foods – Review and reanalyses of existing data sets– Questionnaire based quantitative consumer surveys .
WP1.2 determine actual consumer buying patterns and behaviour (evolution of decision making process) – semi-quantitative/semi-structured interviews, – consumer choice experiments and/or – supermarket “loyalty card” based buying-pattern analyses.
Feb 2004 11
General Assembly
Project Board
SP0 Co-ordinationCo-ordination team
SP1Consumer
studies
SP2Nutrition
studies
SP3 CropPro-
duction
SP4Livestock
Pro-duction
SP5FoodPro-
cessing
SP6QA &Supplychain
SP7Hori
-zontalActivities
WPs
QualityLowInputFood: Activities
Feb 2004 12
SUBPROJECT 2. Effect of organic/“low input” production methods on food quality & safety and human health
WP 2.1. Effect of crop management practices (organic, “low input” and conventional) on nutritional compo-sition and sensory quality of food crops
WP 2.2 Effect of livestock management practices (organic, “low input” and conventional) on the nutritional composition and sensory quality and safety of meat and dairy products
WP 2.3 Effect of consumption of feeds/foods from different production systems (organic vs. conven-tional) on health (animal models only)
Feb 2004 13
WP 2.1. Effect of crop management practices (organic, “low input” and conventional) on the nutritional quality of food crops
Crops: wheat, potato, cabbage, onion and lettuce
Crop Crop CropManagement protection fertilisation Rotations1. Conventional Conv. Conv. 2 2. Low Input 1 Conv. Org. 23. Low Input 2 Org. Conv. 24. Organic Org. Org. 2
Assessments: minerals, vitamins, pesticide residues, characteristic secondary metabolites and/or mycotoxins, crop yield and health analyses and soil physical, chemical and biological analyses
Feb 2004 14
WP 2.2 Effect of livestock management practices (organic, “low input” and conventional) on the nutritional quality and safety of foods
WP2.2.1 Effect of dairy management practices/diets (organic, “low input” & conventional) on the nutritional quality and shelf life of milk)
WP2.2.2 Effect of dairy management practices/diets on production efficiency, milk quality and herd health status
WP2.2.3 Effect of pig management practices (conven-tional, “low input” & organic) and transport on the risk of pathogen shedding at slaughter.
Feb 2004 15
WP 2.2 Effect of livestock management practices (organic, “low input” and conventional) on the nutritional quality and safety of foods
WP2.2.1 Effect of dairy management practices (organic, “low input” & conventional) and dairy diets on the nutritional quality and shelf life of milk (survey)
Production systems UK1. Grazing only spring calving organic S-Wales
2. “ “ convent. S-Wales
3. Grazing + HES all year round convent. S-Wales
4. Grazing + LES “ organic N-Engl.
5. Grazing + HES “ convent. N-Engl.
Assessments: FA-composition (CLA), Vitamin E (stereo-isomers of a-tocopherol), β-carotene, lutein, zeaxanthin and copper, antioxidative stability and flavour
Feb 2004 16
WP2.3. Effect of organic food consumption on livestock and human health
WP2.3.1 Animal model study: Effect of Chloro-Choline-Chloride (CCC) treatments of feed wheat on pig reproductive performance (UNEW)
WP2.3.2 Dietary Intervention study: Effect of organic vs. conventional food based diets on immune status in rats
Target: WP2.3.3 Cohort study of effect of organic vs.
conventional food based diets on human health parameters (long term impacts)
Feb 2004 17
General Assembly
Project Board
SP0 Co-ordinationCo-ordination team
SP1Consumer
studies
SP2Nutrition
studies
SP3 CropPro-
duction
SP4Livestock
Pro-duction
SP5FoodPro-
cessing
SP6QA &Supplychain
SP7Hori
-zontalActivities
WPs
QualityLowInputFood: Activities
Feb 2004 18
SUBPROJECT 3. Improve quality & safety and reduce cost in organic and “low input” crop production systems
WP3.1 Strategies to optimise soil quality characteristics– mineralisation capacity and disease suppressiveness
WP3.2 Strategies for the control of seed borne diseases– seed treatments (curing solutions/AAAs, BCA, elicitors)– Agronomic methods to prevent disease development– Interactions with pest control (companion plants, beetle banks)
WP3.3 Precision fertility management systems improve production efficiency/reduce costs and
– reduce crop susceptibility to diseases and pests– maintaining or improving nutritional and sensory quality of crops
WP3.4 Strategies to prevent enteric pathogen contamination of lettuce crops fertilised with manure
WP3.5 Integrated preventative crop protection systems – variety selection x fertility (irrigation) management systems– alternative treatments (e.g. elicitors, biological control, mechanical)
to replace pesticides in organic and “low input” systems
Feb 2004 19
General Assembly
Project Board
SP0 Co-ordinationCo-ordination team
SP1Consumer
studies
SP2Nutrition
studies
SP3 CropPro-
duction
SP4Livestock
Pro-duction
SP5FoodPro-
cessing
SP6QA &Supplychain
SP7Hori
-zontalActivities
WPs
QualityLowInputFood: Activities
Feb 2004 20
SUBPROJECT 4. Improve quality and safety and reduce cost in organic & “low input” livestock production
WP4.1&4.2 Controlling endo- and ectoparasites (& bacterial zoonoses) of pigs and poultry – 4.1 management strategies (e.g. litter/run management, rodent control)
– 4.2 alternative treatments (herbal remedies, plant extracts etc.)
WP4.3 Controlling gastrointestinal diseases in the pig– Acid Activated Antimicrobial feed additives (stomach level)
– Probiotics/nutribiotics
WP4.4 Improve sensory quality (reduction of cost & food safety) of pork– alternative protein crops
– breed selection x diet interactions
– replacement amino-acid supplements.
WP4.5 Efficient farm/farmer group specific mastitis prevention plans.
WP4.6 Bovine feeding regimes which improve microbiological safety (production efficiency and/or sensory quality) of milk (and beef)
Feb 2004 21
General Assembly
Project Board
SP0 Co-ordinationCo-ordination team
SP1Consumer
studies
SP2Nutrition
studies
SP3 CropPro-
duction
SP4Livestock
Pro-duction
SP5FoodPro-
cessing
SP6QA &Supplychain
SP7Hori
-zontalActivities
WPs
QualityLowInputFood: Activities
Feb 2004 22
SUBPROJECT 5. Framework “minimum” and “low input”processing strategies, which ensure food quality and safety
WP5.1 Consolidated framework/Code of practice for “minimum” and “added value” processing strategies in organic and “low input” food production and processing (food quality and safety focused)- Literature review/desk study
- Delphi surveys of processing experts
- Commodities covered: milk, meat, cereals, fruit/vegetable
WP5.2 Case study 1. Assessment of chlorine replacement strategies for fresh cut vegetable– Ozone, organic acids, essential oils (etc.)
– Commodities: lettuce, dried fruit and vegetables
WP5.3 . Case study 2. Assessment of processing technologies which improve the nutritional composition of dairy products
Feb 2004 23
General Assembly
Project Board
SP0 Co-ordinationCo-ordination team
SP1Consumer
studies
SP2Nutrition
studies
SP3 CropPro-
duction
SP4Livestock
Pro-duction
SP5FoodPro-
cessing
SP6QA &Supplychain
SP7Hori
-zontalActivities
WPs
QualityLowInputFood: Activities
Feb 2004 24
SUBPROJECT 6. Strategies to improve quality and safety and reduce costs along the food supply chain
WP6.1 Analysis of structures, conduct and performance of supply chains for organic foods in Europe
WP6.2 HACCP manuals and training schemes for organic food production and processing systems
– Consultation of a network/database of quality assurance specialists
– Preparation of quality and safety focused commodity specific (poultry, pork, dairy, milk, cereals, field vegetables) HACCP manuals.
– Develop and deliver HACCP-courses based on the HACCP manuals
Feb 2004 25
General Assembly
Project Board
SP0 Co-ordinationCo-ordination team
SP1Consumer
studies
SP2Nutrition
studies
SP3 CropPro-
duction
SP4Livestock
Pro-duction
SP5FoodPro-
cessing
SP6QA &Supplychain
SP7Hori
-zontalActivities
WPs
QualityLowInputFood: Activities
Feb 2004 26
SUBPROJECT 7. Horizontal Activities
WP7.1 Environmental and sustainability audits – NO3 leaching; P-run-off; energy use
WP7.2 Cost benefit analyses and socio-economic impact assessment
WP7.3 Dissemination and technology transfer – Website (www.qlif.org) – Annual Congress for producers, farmers and other stakeholder
WP7.4 Training of graduate and postgraduate researchers
Feb 2004 27
Thank you very much