ACTIVITIES OF THE PROJECT

CODE OF PRACTICE (COP)

Develop a practical and flexible Code of Practice (CoP) for processors of organic food and labelling organizations.

Develop a multi-dimensional assessment framework (criteria, indicators, parameters, assessment methods) for organic food processing providing guidance on how to assess organic food quality as affected by contentious substances and processing technologies as well as by alternatives to them.

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Test the practicability of the CoP in concrete situations and contexts (case studies) represented by food processing companies.

MULTI ACTOR APPROACH

Adopt a participatory approach through the involvement of experts from different scientific disciplines, representatives of processors, traders, labelling organizations and other relevant stakeholders, as well as individual companies

CONSUMER PREFERENCE

Conduct qualitative and quantitative consumer surveys to know their preferences and acceptance of organic food.

Test the effect of specific information on product processing in building consumer preferences.

Conduct a survey to gather information and data on the organic food market trends and the role of different processing technologies and processed food.