Handbook of Organic Food Processing and Production

The sales of organic products have increased significantly over the last five years in Europe and the USA. This, along with the EU’s definition of organic in 1993, has prompted the publication of a practical guide which describes what is involved in the processing and production of organic food ingredients and products. This handbook emphasizes technological, economic and regulatory issues, and includes a directory of companies which sell and produce organic foods and ingredients. It should interest organic food manufacturers, retailers, wholesalers, organic farmers and growers, and those in academic research institutions.