Health Benefits of Organic Food: Effects of the Environment
The last two decades have seen a marked increase in demand for organic produce and a substantial growth of this niche market. This is attributable to public concern regarding the impact of chemical herbicides, pesticides, fertilizers, growth-promoting agents and feed additives in plant and animal...
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| Những tác giả chính: | , , , |
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
| Được phát hành: |
CABI
2014
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| Những chủ đề: | |
| Truy cập trực tuyến: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/36761 |
| Các nhãn: |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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| Tóm tắt: | The last two decades have seen a marked increase in demand for organic
produce and a substantial growth of this niche market. This is attributable to
public concern regarding the impact of chemical herbicides, pesticides, fertilizers,
growth-promoting agents and feed additives in plant and animal production
on the integrity and safety of the products. In addition, public
concern about the environment is likely to have played a part. Organic food
is usually promoted as containing fewer contaminants, more nutrients and
as being less likely to cause food poisoning as well as having a positive effect
on the environment. Some of these attributes are difficult to quantify and
there are also suggestions of potentially harmful consequences of organic
production such as increased mycotoxin contamination in products from
plants not treated with fungicides. These positions to some extent reflect the
views of specific interest groups and need to be presented as part of a wider
analysis. Moreover, although the ways in which organic food is produced is
largely prescribed by the regulatory authorities, the impact that a wide range
of environmental factors might have on any differences between organic and
conventional food has not been examined to any extent.
This book is the result of a Workshop. The Workshop brought together a
multidisciplinary group of experts from fields including nutrition, animal
science, soil science, environmental microbiology, toxicology, consumer science
and medicine. |
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