Kahl Johannes, Alborzi Farnaz, Beck Alexander, Bügel Susanne, Busscher Nicolaas, Geier Uwe, Matt Darja, Meischner Tabea, Paoletti Flavio, Pehme Sirli, Ploeger Angelika, Rembiałkowska Ewa, Schmid Otto, Strassner Carola, Taupier-Letage Bruno, Załęcka Aneta
Department of Organic Food Quality and Food Culture, University of Kassel, D-37213, Witzenhausen, Germany.
J Sci Food Agric. 2014 Oct;94(13):2582-94. doi: 10.1002/jsfa.6542. Epub 2014 Feb 13.
In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria. These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing to evaluate processing methods. Therefore the goal of this paper is to describe and discuss the topic of organic food processing to make it operational. A conceptual background for organic food processing is given by verifying the underlying paradigms and principles of organic farming and organic food as well as on organic processing. The proposed definition connects organic processing to related systems such as minimal, sustainable and careful, gentle processing, and describes clear principles and related criteria. Based on food examples, such as milk with different heat treatments, the concept and definitions were verified. Organic processing can be defined by clear paradigms and principles and evaluated according criteria from a multidimensional approach. Further work has to be done on developing indicators and parameters for assessment of organic food quality.
2007年，欧盟第834/2007号法规引入了有机食品加工的原则和标准。这些法规已在多篇科学出版物和研究项目报告中得到分析和讨论。最近，有机食品质量是通过原则、方面和标准来描述的。这些来自有机农业的原则经过验证并适用于有机食品加工。有人提出了不同的评估水平。在另一篇文献中，针对功能食品对有机食品的潜在范式和消费者认知进行了综述，结果确定整体产品特性是潜在范式，而与自然性相关的整体质量观是消费者对有机食品质量的认知。在一项欧洲研究中，质量概念应用于有机食品链，结果出现了一个问题，即缺乏明确的原则和相关标准来评估加工方法。因此，本文的目的是描述和讨论有机食品加工这一主题，使其具有可操作性。通过验证有机农业、有机食品以及有机加工的潜在范式和原则，给出了有机食品加工的概念背景。所提出的定义将有机加工与诸如最低限度、可持续和谨慎、温和加工等相关体系联系起来，并描述了明确的原则和相关标准。基于食品实例，如经过不同热处理的牛奶，对概念和定义进行了验证。有机加工可以通过明确的范式和原则来定义，并根据多维方法的标准进行评估。在开发有机食品质量评估指标和参数方面，还需要进一步开展工作。
