unit 5 Quality and Marketing of Organic Products

Quality of Organic Products
Organic products are perceived as high-quality due to their production processes, environmental benefits, and health attributes. Their quality is primarily defined by their adherence to organic farming standards, which prioritize environmental sustainability, biodiversity, and the exclusion of synthetic chemicals and genetically modified organisms (GMOs).

Key Factors That Define the Quality of Organic Products:
Nutritional Content:

Organic crops are often believed to contain higher levels of certain nutrients, such as antioxidants, vitamins, and minerals, due to the absence of synthetic chemicals and the use of organic fertilizers that promote soil health.
Some studies suggest that organic fruits and vegetables have higher levels of antioxidants and lower levels of pesticide residues compared to conventional produce.
Taste and Freshness:

Many consumers believe organic products, especially fruits and vegetables, offer better flavor due to their natural growing conditions.
Organic produce is often sold locally, reducing transportation time and ensuring freshness.
Free from Synthetic Chemicals:

Organic products are grown without synthetic pesticides, herbicides, and fertilizers. This ensures that they are free from harmful chemical residues that are often found in conventional food.
Environmental Quality:

Organic farming promotes biodiversity, soil health, and the use of sustainable farming practices. These environmental benefits add value to organic products and contribute to their perception as high-quality.
Animal Welfare:

In organic livestock production, animals are raised in more humane conditions, with access to outdoor spaces, organic feed, and the exclusion of antibiotics and growth hormones. This improves the quality of organic animal products, such as meat, milk, and eggs, in terms of ethical considerations and animal welfare.
Processing Standards:

Organic products are processed using methods that minimize the use of synthetic additives, preservatives, and other artificial ingredients. This is particularly important for processed organic foods, ensuring that they retain their natural quality and health benefits.
Marketing of Organic Products

1. KONGUNADU COLLEGE OF ENGINEERING AND TECHNOLOGY (Autonomous) Department of Agriculture Engineering Course: ORGANIC FARMING FOR SUSTAINABLE AGRICULTURAL PRODUCTION Unit 5 : Quality and marketing of organic products By Mr. M.Sundharan , Assistant Professor, Department of Agricultural Engineering, Kongunadu College of Engineering and Technology

2. Organic Farming for Sustainable Agricultural Production Lectu r e 3 3 : Quality of Org a nic Food

3. Food Quality Quality is the measure or expression of goodness The distinctive trait, characteristic, capacity of a product that sets it apart from all others. Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, and consistency), texture, flavour, and internal (chemical, physical, microbial). Since the 1920s, when chemical fertilizers were first used commercially on a large scale, there have been claims that agricultural chemicals produce less healthful and less nutritious food crops. By the 1940s, the organic farming movement had begun, in part due to this belief that food grown using more traditional, chemical-free methods was more healthful. Foods grown by these methods came to be known as “organic.” Worthington, 1998

4. 1. Nutritional Quality It can be accessed through: Primary essential nutrients such as water, fiber, proteins, fats, carbohydrates, vitamins, dry matter, and minerals “Secondary metabolites” or “phytonutrients” in plants. There are some 5,000–10,000 secondary compounds in plants which are considered as health-promoting and protective and thus necessary for health. There are major four categories of phytonutrients phenolic, terpenes, alkaloids, and sulfur containing compound.

5. Some evidences… Conventionally produced crops had a significantly higher content of nitrogen, and organically produced crops had a significantly higher content of phosphorus and higher titratable acidity (Dangour et al . 2009) On the basis of a systematic review of studies of satisfactory quality, there is no evidence of a difference in nutrient quality between organically and conventionally produced foodstuffs. The small differences in nutrient content detected are biologically plausible and mostly relate to differences in production methods (Dangour et al . 2009) A 25–30% increase in lysine has been reported in organic wheat (Brandt et al., 2000). Comparative studies performed on hen eggs (Kouba, 2002) and raw cow’s milk (Toledo et al., 2002) did not show any noticeable difference in protein levels. According to Brandt et al. (2011), who conducted a meta-analysis of the published comparative studies of the content of secondary metabolites in organic vs. conventional crops, organic ones contain 12% higher levels of favorable secondary metabolites than corresponding conventional fruits and vegetables.

6. Organic crops overall contained 21% more iron and 29% more magnesium than their conventional counterparts (Rembialkowska, 2007), . Organic plant products tend to have more dry matter, some minerals (Fe, Mg) and anti- oxidant micronutrients (phenols) while animal organic products have more polyunsaturated fatty acids (Dangour et al . 2009) No significant difference in protein content, but higher amylose content of rice grain was noted in organic fertilizer application as compared to chemical fertilizer (Kumar et al., 2018). Nutrient Comment Nitrogen Conventional Vitamin C No difference Phenolic compounds No difference Magnesium No difference Calcium No difference Phosphorus Organic Potassium No difference Zinc No difference Total soluble solids No difference Copper No difference Titratable acidity Organic Comparison of content of nutrients and other nutritionally relevant substances in organically and conventionally produced crops Dangour, A.D. Dodhia, S.K. Arabella, H. Allen, E. Lock, K. and Uauy, R. 2009. Nutritional quality of organic foods: a systematic review. Am J Clin Nutr. 90:680–5.

7. 2. Pesticides Residues Pesticides are used to protect crops against insects, weeds, fungi and other pests. Pesticides are potentially toxic to humans and can have both acute and chronic health effects, depending on the quantity and ways in which a person is exposed. To protect food consumers from adverse effects of pesticides, WHO reviews evidence and develops internationally-accepted maximum residue limits .

8. Organic produce is less likely to have detectable pesticide residues than conventionally grown produce (Baker et al. 2002) Among samples with any residues, conventional foods are more likely to have multiple residues in a given sample than organic foods (Baker et al. 2002) When present, residues in organic foods are likely to be at lower levels than those in non-organic foods (Baker et al. 2002) The vast majority (94–100%) of organic food does not contain any pesticide residues, organic vegetables contain markedly less nitrates (about half). Some evidences…

9. Pesticide residues on organic and conventional fruits and vegetables

10. 3. Nutrient bioavailability Food digestibility and nutrient bioavailability are at the heart of nutrition. Digestibility is a measure of how much nutrition a food provides in a given volume. It indicates how much of the food is absorbed by the gut (intestines) into the bloodstream. Some evidences… For leafy vegetables as well as root vegetables and tubers, a trend for higher dry matter contents in organic foodstuffs has been found while no significant difference has been identified for fruit vegetables and fruit (Bourn and Prescott, 2002; AFSSA, 2003).

11. Vegetables, potatoes and fruits from organic production show better storage quality during winter keeping. The possible reason is connected with higher content of dry matter, minerals and total sugars. 4. Storage quality

12. 5. Sensory evaluation Identification of food product prope rties Scientific measurement of food product Analysis and interpretation of the identified and measured food product properties Some evidences… Organic plant products have usually better sensory quality – they have more distinct taste and they are sweeter and more compact because of higher dry matter content Sensory Panel Rooms

13. Comparison of weight gain and reproductive performance in rodents and rabbits fed organic or conventionally-grown feed Williams, C. M. 2002. Nutritional quality of organic food: shades of grey or shades of green?. Proceedings of the Nutrition Society, 61, 19–24

14. Researchers found much higher levels of cadmium, a toxic metal, in conventional crops. Pesticide residues were found on conventional crops four times more often than on organic food. According to EPA, it is estimated that 90% of fungicides, 60 % of herbicides and 30 % of pesticides used in conventional food crops are carcinogenic . Some things to be concerned about….

15. Organic Farming for Sustainable Agricultural Production Lecture 34 : Natural Sources of Antioxidants for Health Defense

16. Various stresses and pollutants – excessive work, smoking, chronic infection, pollution, excessive sun stress, malnutrition etc. release free radicals in human body which cause damage to various organs. Free radicals are oxygen or nitrogen based molecules (di oxygen or peroxide molecule) with unpaired electron that are generated by a number of metabolic processes within the body. Preventive nutrition is proactive and holistic, generally boost human bodies own repair mechanism and defense against odd factors like stress generating free radicals. Plant antioxidant are vital constituents in food which promote health defense by neutralizing or scavenging action of free radicals to avoid cell damage. In general the consumer perceives organic food as being healthier and safer than conventional food. You are What you Eat

17. Chemical definition: A substance that opposes oxidation or inhibits reactions promoted by oxygen or peroxides. Biological definition: Synthetic or natural substances that prevent or delay deterioration of a product, or are capable of counteracting the damaging effects of oxidation in animal tissues. Institute of Medicine definition: A substance that significantly decreases the adverse effects of reactive species such as ROS or RNS on normal physiological function in humans What is Antio x idan t ?

18. highly react i ve free Superoxide (O -. ) 2 Hydroxyl radical ( . OH) Peroxyl radicals ( . OOH, . OOR) Alkoxy radicals ( . OR) Peroxynitrite (ONOO - ) They fo r m a s the resu l t of stre s s, inflammati o n, and poor nutrition They target tissue, proteins, lipids and DNA Reactive Oxygen Species Reactive O xygen Speci e s (ROS) are radicals Prevent formation of ROS Scavenge/remove ROS before they can damage im p or t ant biomolecules Aid the human body’s natural defenses which includes enzyme such as Superoxide dismutase (O - 2 . ), Catalase ( H 2 O 2 ), Gluta t hione peroxidase, Glutathione reductase Repair oxidative damage Prevent mutations What Antio x idan t s do?

19. What is the role of Antioxidant? An anti oxidant is a molecule capable of inhibiting the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons or hydrogen from a substance to the oxidizing agent. Oxidation reactions can produce free radicals. In turn these radicals can start chain reactions. Antioxidants terminate this chain reaction by removing free radical intermediates and inhibit other oxidation reactions Defensive mechanism of Antioxidants function through several roots: First, to inhibit the formation of active oxygen species and free radical Second, The radical-scavanging antioxidants method Third, by the repair and cleansing of oxidatively damaged lipids, proteins and DNA.

20. Classi f i c ation of Ant i -oxi d ants Antioxidants Synthetic Primary Secondary Natural Ascorbic Acid Beta- carotene Anthocy a nin Vitamin E Flavonoid Polyphenols Natural Anti Oxidants

21. Natural Anti Oxidants Natural oxidants are those antioxidants that are found in natural sources such as fruits, vegetables, milk and meats Most common antioxidants found in everyday foods are Vitamin C (Ascorbic acid) Vitamin E (tocopherols) V itamin A ( Carotenoids) Various polyphenols including flavonoids Anthocyanins (a type of flavaonoids) Vitamin C (Ascorb i c Acid) Vitamin E (tocopherol) V itamin A (Beta carotene) Polyphenol (Quarcetin)

22. Common Natural antioxidants and their sources Compound Name Natural source Vitamin C (Ascorbic acid) Most citrus fruits, some vegetables, tomatoes. Vitamin E (tocopherols) Cereal grains, broccoli, sprouts, cauliflower, cooking oils (olive, sunflower, safflower), almond, Black rice Beta-carotene Vegetables such as spinach, tomatoes, carrots, sweet potatoes, apricots, papayas, Flavonoids (polyphenols) Potatoes, tomatoes, lettuce, onions, wheat, dark chocolate, grapes, red wine, black tea, Black rice Various polyphenols Green tea, many red/ purple hued fruits or vegetables such as red cabbages, blue berries etc Lycopene Tomatoes, papaya, watermelon, pink grape fruit, guava etc. CoQ10 (an antioxidant enzyme) Wheat bran, fish, chicken liver.

23. Natural antioxidants and techniques to optimize consumption Compound Name How to optimize consumption Ascorbic acid (Vitamin C) Through fruit consumption particularly citrus fruits. Consume moderate quantities of citrus throughout the day to increase absorption. Flavonoids ( a type of polyphenol) Consumption of whole grain foods such as whole wheat bread and consume lots of green vegetables Eat tocopherol-rich foods with some sort of unsaturated fat (such as olive oil) Beta-Carotene Consume fruits and vegetables with a reddish-orange colour (such as carrots or papaya) Tocopherol ( Vitamin E) Consume foods such as potatoes, onions, black tea, grapes Flavonoids are better absorbed when the molecule is not attached to any sugar molecules (So flavonoids obtained from onions would be better absorbed than those obtained from grapes)

24. Natural antioxidants and techniques to optimize consumption Compound Name How to optimize consumption Anthocyanins ( a type of polyphenol) Eat fruits, such as blueberries, blackberries, grapes as well as dark chocolate Though ot h er foods such as strawberri e s contain anthocya n ins t h e anthocyanins from darker foods are absorbed better Various Polyphenols Consume foods such as teas, dark berries, grape fruit and juice etc. Consumption guidelines from anthocyanins and flavaonoids apply to most polyphenols Lycopene Consume tomato products It is much easier to absorb lycopene from cooked tomato and products ( such as tomato sauce and ketchup) than from raw tomatoes Consuming tomatoes with dietary fat ( e.g cooking oils) increases absorption of lycopene CoQ10 (an antioxidant enzyme) Consume whole wheat bread; meats (Liver) Organ meats contain more CoQ10 than do muscle-derived meats.

25. Phytoch e micals and secondary Phyto comes from greek word means ‘Plant’ Phytochemical means ‘Plant Chemicals’ metabolites Substances in plants that may help prevent diseases like cancer and heart disease. So far, scientists know of 3,000 different phytochemicals with possible health benefits More than 100 phytochemicals are from vegetable source Some foods, such as whole grains, vegetables, beans, fruits and herbs, contain many phytochemicals. The easiest way to get more phytochemicals is to eat more fruit (blueberries, cranberries, cherries, apple,) and vegetables (cauliflower, cabbage, carrots, broccoli).

26. How do phytochemicals work? Antioxidant - Most phytochemicals have antioxidant activity and protect our cells against oxidative damage and reduce the risk of developing certain types of cancer . Phytochemic a ls wit h ant i oxidant acti v i t y : al l yl su l fides (onion s , leeks, garli c ), carotenoids (fruits, carrots), flavonoids (fruits, vegetables), polyphenols (tea, grapes) Hormonal action - Isoflavones, found in soybean, imitate human estrogens and help to reduce menopausal symptoms and osteoporosis. Stimulation of enzymes - Indol e s, which are found in cabbages, s t im u late enzymes that make the estrogen less effective and could reduce the risk for breast cancer. Interference with DNA replication - Saponins found in beans interfere with the replication of cell DNA, thereby preventing the multiplication of cancer cells. Anti-bacterial effect - The phytochemical allicin from garlic has anti-bacterial properties.

27. T e n - Y ear Compari s on of the Influence of O r gan i c and Conventio n al C r op Management Practices on Flavonoids content in Tomato Source: Mitchell, A. E., Hong, Y. J., Koh, E., Barrett, D. M., Bryant, D. E., Denison, R. F., & Kaffka, S. (2007). Ten-year comparison of the influence of organic and conventional crop management practices on the content of flavonoids in tomatoes. Journal of agricultural and food chemistry , 55 (15), 6154-6159. Flavonoid Conventional Organic Quercetin 64.6 (2.49) 115.5 (8.0) Naringenin 30.2 (1.57) 39.6 (1.58) Kampferol 32.06 (1.94) 63.3 (5.21)

28. Organic Farming for Sustainable Agricultural Production Lecture 35 : Antioxidant C apacit y o f Fr uit s an d Vegetables

29. What is Antioxidant Capacity? Antioxidant Capacity is known as Oxygen Radical Absorbance Capacity (ORAC) Measuring ORAC allows us to compare the capacity of individual fruits, vegetables and other antioxidant- rich foods. That foods higher on the ORAC scale more effectively to neutralize free radicals

30. Antioxidant Function Vitamin C ( Ascorbic acid) It is a water soluble Antioxidant present in citrus fruits, potatoes, tomato and green leafy vegetables It is a chain breaking anti-oxidant, as a reducing agent or electron donor. It scavenges free radicals and inhibits lipid peroxydation. It also promotes the regeneration of a tocopherol Donate 1 e - semi dehydroascorbate

31. V ita m in A ( ᵦ-Car r oten e ) Donates double bond to prevent oxidants Most important and effective lipid soluble anti-oxidant Vital to maintain cell membrane integrity. Antioxidant present in unsaturated fat likes sunflower, safflower and olive oil. Vitamin A is a group of unsaturated nutritional organic compounds that includes retinol, retinoic acid and several pro-vitamin A carrotinoids specially beta-carrotene. Vitamin E (Tocopherol)

32. Polyp h enol Polyphenols are group of phenolic compounds containing more than one phenol units/ molecule found. Polyphenol divided into two major types: Flavonoid (basic structure consisting of two benzene rings linked through a heterocyclic pyrone C ring) Non-flavonoid phenolics (more heterogeneous group of compounds) It is wide spread constituents of fruits, vegetables, cereals, olives, dry legumes, chocolate, tea, coffee and wine. Flavanoids

33. Determining Antio x idant Capaci t y ORAC, Oxygen Radical Absorbance Capacity TRAP, Total Radical-Trapping Antioxidant Parameter TEAC, Trolox Equivalent Antioxidant Capacity DPPH (Di-phenyl picryl hydrazyl) TOSC, Total Oxyradical Scavenging Capacity PSC, Peroxyl Radical Scavenging Capacity FRAP, Ferric Reducing/ Antioxidant Power ORAC Values are reported for hydrophilic-ORAC (H-ORAC), lipophilic-ORAC (L-ORAC), total- ORAC, and total phenolics (TP). H-ORAC, L-ORAC and total-ORAC are reported in μmol of Trolox Equivalents per 100 grams (μmolTE/100g), while TP is reported in mg gallic acid equivalents per 100 grams (mgGAE/100 g). When only an H-ORAC value was available for a particular food item low in fat, H-ORAC value was also utilized for the Total ORAC value.

34. Fruits ORAC value Fruits ORAC value Prunes 5770 Cherries 670 Raisins 2830 Kiwifruit 602 Blueberries 2400 Grapes, white 446 Black berries 2036 Banana 221 Cranberries 1750 Apple 218 Strawberries 1540 Apricots 164 Pomegranates 1245 Peach 158 Plums 949 Pear 134 Oranges 750 Grapes, red 739 ORAC value of Some fruits Source: USDA.2005. USDA nutrient database for standard reference, Release 18. US. Dept. of Agriculture, Agricultural Research service, Washington D.C

35. Vegetables ORAC value Vegetables ORAC value Spinach 1260 Brinjal 390 Brus s els sprouts 980 Cauliflower 377 Alfalfa sprouts 930 Peas, frozen 364 Spinach, streamed 909 Potatoes 313 Broccoli florets 890 Sweet potatoes 301 Beets 841 Carrots 207 Red bell pepper 713 Beans 201 Onion 450 Tomato 189 Corn 400 Yellow squash 150 ORAC value of Some vegetables Source: USDA.2005. USDA nutrient database for standard reference, Release 18. US. Dept. of Agriculture, Agricultural Research service, Washington D.C

36. Crops and Products Bioactive Substances Key results Apple Polyphenols Higher in organic production Spinach Flavonoids, Anthrocyanin Higher in organic production Tomato Lycopene, Carrotene Similar content in both systems Blueberry Polyphenols Higher in organic production Carrot Carrotenoids Similar content in both systems Cauliflower Glucosinolates Similar content in both systems Strawberry Anthocyanins Higher in Organic systems Broccoli Glucosinolates, polyphenols Higher in Organic systems Blue berries Flavonoids Higher in Organic systems Comparison between Organic and Inorganic Vegetables for Antioxidant Contents Source: Aires, A. (2016). Conventional and Organic Farming— Does Organic Farming Benefit Plant Composition, Phenolic Diversity and Antioxidant Properties?. In Organic Farming-A Promising Way of Food P r oductio n . In T ech. DO I : 10.5772/61367.

37. Fertilizer T r eatments Made tea (kg/ha) Phenol content mg/g in Gallic acid equivalent (GAE) Total contents of Catechins (mg/g tea leaves) % of inc r ease/dec r eas e of Catechin content over control treatments Control (No application) 190.0 251.6 12.61 - Chemical fertilizer 601.0 197.4 4.94 60.82% decrease Organic fertilizer 587.0 288.3 16.48 30.7% increase Yield and total phenol of tea grown following organic and conventional practice Palit, S., Ghosh, B. C., Gupta, S. D., & Swain, D. K. (2008). Studies on tea quality grown through conventional and organic management practices: Its impact on antioxidant and antidiarrhoeal activity. Transactions of the ASABE, 51(6), 2227-2238 .

38. Why organic fruits and vegetables produce higher antioxidant levels than their conventional counterparts? There are two leading theories: The oxidative stress hypothesis and The growth-differentiation balance hypothesis. This stress can be caused by many environmental factors, such as herbivory by insects, low nutrient levels, etc. Because crops that are grown organically are not sprayed with synthetic pesticides or high levels of applied fertilizer, they experience more stress than conventional crops. Thus produce higher levels of antioxidants in response to that stress. 1. The oxidative stress hypothesis Contd.

39. 2.The growth-differentiation balance hypotheses This hypothesis states that, In high nutrient environments (such as the conditions on conventional farms where synthetic fertilizer is used), plants will spend their resources creating new plant tissue rather than secondary metabolites. In less rich conditions, however, growth is limited by lack of nutrients, so more resources will be available to be spent on secondary metabolites. Thus, as nutrient levels decrease from high to intermediate, antioxidant levels actually increase. Source: Barański, M., Średnicka-Tober, D., Volakakis, N., Seal, C., Sanderson, R., Stewart, G. B., ... & Gromadzka-Ostrowska, J. (2014). Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses. British Journal of Nutrition, 112(5), 794-811. Why organic fruits and vegetables produce higher antioxidant levels than their conventional counterparts?

40. The highest levels of antioxidants are found in environments with intermediate levels of nutrients. Very low levels of nutrients will also result in low levels of antioxidants, because there will not be enough resources for creating secondary metabolites nor plant growth. Basically, at very low levels of nutrients you will have an unhealthy plant. These intermediate nutrient conditions are similar to those found on organic farms , while the high nutrient conditions are similar to those found on conventional farms. Thus, intermediate nutrient levels on organic farms should result in crops with higher antioxidant production than crops grown on conventional farms with high nutrient levels. Why organic fruits and vegetables produce higher antioxidant levels than their conventional counterparts?

41. Organic Farming for Sustainable Agricultural Production Lectu r e 3 6 : Organic Food a nd H uman Health

42. FREE RADICALS Free radicals are unstable atoms that can damage cells, causing illness and aging. As the body ages, it loses its ability to fight the effects of free radicals. The result is more free radicals, more oxidative stress, and more damage to cells, which leads to degenerative processes, as well as "normal" aging.

43. Various studies and theories have connected oxidative stress due to free radicals to: Central nervous system diseases, such as Alzheimer's and other dementias Cardiovascular disease due to clogged arteries Autoimmune and inflammatory disorders, such as rheumatoid arthritis and cancer Cataracts and age-related vision decline Age-related changes in appearance, such as loss of skin elasticity, wrinkles, graying hair, hair loss, and changes in hair texture Diabetes Genetic degenerative diseases, such as Huntington's disease or Parkinson's FREE RADICALS AND DISEASES

44. Antioxidants and Fee radicals Antioxidants are chemicals that lessen or prevent the effects of free radicals. They donate an electron to free radicals, thereby reducing their reactivity. What makes antioxidants unique is that they can donate an electron without becoming reactive free radicals themselves. No single antioxidant can combat the effects of every free radical. Just as free radicals have different effects in different areas of the body, every antioxidant behaves differently due to its chemical properties.

45. Antioxidants for Diseases Control Cancer: The damage to cells caused by free radicals, especially the damage to DNA, may play a role in the development of cancer and other health conditions. Antioxidants are chemicals that interact with and neutralize free radicals, thus preventing them from causing damage. The body makes some of the antioxidants that it uses to neutralize free radicals. These antioxidants are called endogenous antioxidants. However, the body relies on external (exogenous) sources, primarily the diet, to obtain the rest of the antioxidants it needs. These exogenous antioxidants are commonly called dietary antioxidants. Fruits, vegetables, and grains are rich sources of dietary antioxidants. Some dietary antioxidants are also available as dietary supplements Examples of dietary antioxidants include beta-carotene, lycopene, and vitamins A, C, and E (alpha-tocopherol).

46. Cardiovascular Diseases: Even though supplements did not prove beneficial in avoiding heart problems, foods that are sources of antioxidants are still recommended. Eating a diet rich in antioxidant-containing foods, such as fruits, vegetables and whole grains, is linked to a reduced risk of cardiovascular (heart and blood vessels) disease. Asthma Symptomatic asthma in adults is associated with a low dietary intake of fruit, the antioxidant nutrients vitamin C and manganese, and low plasma vitamin C levels. These findings suggest that diet may be a potentially modifiable risk factor for the development of asthma (Patel et al. 2006) Patel, B.D. Welch, A. A. Bingham, S. A. Luben, R. N. Day, N. E. and Wareham, N. J. 2006. Dietary antioxidants and asthma in adults. Thorax . 2006 May; 61(5): 388–393. Antioxidants for Diseases Control

47. Antioxidants Effect on Health Polyphenol Inhibit oxidation of LDL, Inhibit platelet aggregation, Improve endothelial dysfunction Lower risk of myocardial infarction, Effect anticarcinogenic, Prevent neurodegenerative diseases, Protect against neurotoxic drugs, treatment of diabetes, treatment to prevent osteoporosis, Inhibit non-heme iron absorption Cu, Zn, Mn, Se Other carotenoids Cofactors of antioxidant enzymes, Protection against oxidation of lipids, proteins and DNA. Abduction and free radical scavenging

48. Antioxidants Effect on Health Vitamin C Protects against cancers, Protects from heart disease, Improvement of the health of cartilage, joints and skin, Maintaining a healthy immune system, Improvement in the antibody production, Increase in the absorption of nutrients V itamin A Prevents coronary heart disease, Prevents the formation of blood clots Decreases incidence of breast and prostate cancers, Brain protection, Reduces long-term risk of dementia, Decreases risk of Parkinson's disease Rajendran, P., Nandakumar, N., Rengarajan, T., Palaniswami, R., Gnanadhas, E.N., Lakshminarasaiah, U., Gopas, J. and Nishigaki, I., 2014. Antioxidants and human diseases. Clinica Chimica Acta, 436, pp.332-347.

49. In the “ Monastery Study” (Fuchs et al., 2005) improvement of physiological parameters was found among seventeen nuns eating biodynamic foods for one month. Nuns on biodynamic diet had lower blood pressure and better immune status. They also evaluated their physical fitness, intellectual acuity and overall well-being much better in this period. Moreover, they declared less headaches and presented better ability to handle stress. According to P ARSI F AL study (14,000 chi l dren, 5 European countries) children representing antrophosophic lifestyle, including biodynamic and organic food, were found to have less allergies and lower body weight in comparison to group consuming market, conventionally produced foods (Alfven et al., 2006). At the same time the results of the KOALA Birth Cohort Study in the Netherlands (3,000 mothers and children) stated the consumption of organic dairy products with lower eczema risk in children (Kummeling et al., 2008). Fuchs, N., Huber, K., Hennig, J. & Dlugosch, G. 2005. Influence of biodynamic nutrition on immunological parameters and well-being of post-menopausal women. Proceedings of the 1st scientific FQH conference in Frick, pp. 63-67 Alfven, T., Braun-Fahrlander, C., Brunekreef, B., von Mutius, E., Riedler, J., Scheynius, A., van Hage, M., Wickman, M., Benz, M.R., Budde, J., Michels, K.B., Schram, D., Ublagger, E., Waser, M. & Pershagen, G. 2006. Allergic diseases and atopic sensitization in children related to farming and anthroposophic lifestyle - the PARSIFAL study. Allergy 61(4), 414-421 Kummeling, I., Thijs, C., Huber, M., van de Vijver, L.P., Snijders, B.E., Penders, J., Stelma, F., van Ree, R., van den Brandt, P.A. & Dagnelie, P.C. 2008. Consumption of organic foods and risk of atopic disease during the first 2 years of life in the Netherlands. Br. J. Nutr. 99(3), 598-605. Organic Food and Health

50. Pesticide residues belong to dangerous food contaminants, known to exert carcinogenic, genotoxic, neuro-destructive, endocrine and allergenic effects and found usually in higher contents in conventionally produced plant foods. There is scientific evidence that dietary exposure of children to organophosphorus pesticides, measured on the basis of the level of pesticide metabolites in urine samples, is much lower on organic than on conventional diet. It can be concluded that consumption of organic foods provides a protective effect against exposure to organophosphorus pesticides commonly used in agricultural production (Curl et al., 2003; Lu et al., 2006). Better repair of bacterial DNA and decrease of cancer cells proliferation on organic vs. conventional plant materials. Animal studies indicated better fertility indexes and increased immune parameters in organically fed animals. Organic Food and Health

51. Organic Farming for Sustainable Agricultural Production Lecture 37: Organic Standard

52. Aim and Scope of Organic Standard Aim This Standard provides the basis for the sustainable development of organic production while ensuring the effective functioning of the market, guaranteeing fair competition, ensuring consumer confidence and protecting consumer interests. I t e s tab l ishes com m on ob j ectiv e s and prin c iples t o underp i n the rules set out under thi s Standa r d concerning: All stages of production, processing and distribution of organic products and their control; The use of indications referring to organic production in labelling and advertising. This Standard lays down specific rules on organic production, labelling and control in respect of products Scope This Standard shall apply to the following products originating from agriculture Live or unprocessed agricultural products Processed agricultural products for use as food Vegetative propagating material and seeds for cultivation. Yeasts used as food or feed.

53. Landsca p e Recommended: Areas which should be managed properly and linked to facilitate biodiversity In general all areas which are not heavily fertilized Extens i ve pastures, meadows, exte n sive grassland, extens i ve orchards, hedgero w s, groups of trees and/or bushes and forest lines Ecologically rich fallow land or arable land Waterways, pools, springs, ditches, wetlands and swamps and other water rich areas which are not used for intensive agriculture or aqua production . The certification programme shall develop landscape and biodiversity Stan d ard : standards

54. Choice of Crops and Varieties Recommendations Species and varieties cultivated should be adapted to the soil and climatic conditions and be resistant to pests and diseases. In the choice of varieties genetic diversity should be taken into consideration. Standards When organic seed and plant materials are available, they shall be used. When certified organic seed and plant materials are not available, chemically untreated conventional materials shall be used. The use of genetically engineered seeds, pollen, transgene plants or plant material is not allowed

55. Plant and animal materials Prohibited: GMOs are prohibited in view of their incompatibility and the potential risk they pose on environment and human health Seeds, seedlings, plant propagations materials, inoculants, other microbial inputs, nutrients inputs, biocides and other crop productions inputs containing GMOs are prohibited Feed for organic livestock must not contain any GMOs and derivatives. Even, the use of genetically engineered semen, embryos and breeding stock and veterinary and health care products containing GMOs are prohibited

56. Manures and Plant wastes Recommended: Fertilization management should minimize nutrient losses All manure should be composted and slurry should be aerated. Non synt h e ti c min e ral fer t i l iz e rs and b r ough t - i n fertil i zer of biol o gical ori g in should be regarded as supplementary to and not a replacement for nutrient recycling. Accumulation of heavy metals and other pollutants in the soil should be prevented. Permitted: Straw, FYM, poultry manures from organic sources , preferably after being properly composted . Plant waste, materials and by products from organic food processing industries, preferably after being treated . Slurry, urine and dirty water from organic sources, preferably after being aerated. Microbial and plant extracts.

57. Restricted: Use of all plants waste and animal manures, mushroom, house waste, waste from food processing industries poultry manures from non organic sources is restricted . However, the need for them must be recognized and approved by the certification body. They must receive the treatment specified before use. Details of the waste must be provided including its source. These wastes can be used after being composted for at least three months . Prohibited: Use of Sewage sludge and peat as a soil condition Manures and Plant wastes

58. Mineral fertilizer and supplementary nutrient Recommended: Natural rock phosphate , calcined aluminum phosphate rock, minor minerals like calcareous magnesium rock, gypsum (calcium sulphate), ground chalk, lime stone , Epsom salts, magnesium rock, clay (perlite, vermiculite). Trace elements like stone meal (ground basalt). Potassium source like wood ash and plant extracts. Restricted: In absence of acceptable materials, restricted use of soluble fertilizers may be allowed but with specific approval of certification body. Potassium sources like natural rock potash, sulphate of potash, sulfur, trace elements like boron, copper, iron, manganese, molybdenum, cobalt, selenium, Zinc (based on deficiency symptom and soil analysis). Dried seaweed meal, liquid seaweed, basic slag, sylvinite (natural potash source) Prohibited: All synthetic fertilizers

59. Weed Control Recommended: Balanced rotations, including weed - suppressing and weed susceptible crops. Composting of manures and plant waste, and aeration of slurry Pre sowing cultivation and stale seed bed techniques, use of high seed rates . Permitted: Mulches including plastic mulching . Pre emergence and post emergence of mechanical operations and flame weeding . Prohibited: Use of agrochemical and hormone herbicides within the crop, at the edge. Stream pasteurization or sterilization for weed control Black plastic mulch

60. Pests and diseases control Recommended: Creation of diverse eco-system within and around the crop to encourage natural predators by companion planting, and rotational cropping, use of resistant varieties and strategic planting dates. Permitted: Mechanical and biological control measures Restricted: Following products/practices required approval from certification body Copper sulphate, copper hydroxide, cuprous oxide, copper oxy-chloride, and copper ammonium carbonate. Prohibited: Formaldehyde and phenols for soil sterilization , methyl bromide and other chemical soil sterilants. Seed dressings based on mercurial and organo-chlorine compounds All other synthetic pesticide including aluminum or metaldehyde Steam sterilization or pasteurization of soil for pests and disease control

61. Standards for food processing Product shall be protected from non-organic product and they should not be stored & transported together Coloring agents (including pigments), flavours and appetite stimulants: only natural sources are allowed Probiotics, enzymes and microorganisms are allowed , water and salt may be used in organic products Antioxidants and preservatives: only natural sources are allowed Special condition of storage permitted (controlled atmosphere, cooling, freezing, Drying) Ethylene gas for ripening permitted Biodegradable, recyclable, reusable systems and eco-friendly packaging materials shall be used wherever possible The packages shall be closed in such a manner that substitution of the content cannot be achieved without manipulation or damage of the seal. Permissible packaging materials: Paper, wax paper, paper coated with Polyethylene (PE), Polystyrene cold boxes with PE coating film, etc

62. Organic Farming for Sustainable Agricultural Production Lecture 38: Organic Certification Process

63. What is Organic Certification? Organic certification system is a quality assurance initiative, intended to assure quality, prevent fraud and promote commerce, based on set of standards and ethics. It is a process certification for producers of organic food and other organic plant products Why Certification? Third party assurance from producer to the consumer separated by distance Assurance to the consumers that their concern for healthy food has been addressed Effective marketing tool for image, credibility, visibility/transparency

64. Aim and Scope for Organic Certification Aim The National Programme for Organic Production (NPOP) provides an institutional mechanism for implementation of National Standards for Organic Production through National Accreditation Policy and Programme. The aims of NPOP are To provide the means of evaluation of certification programmes for organic agriculture and products as per the approved criteria. To accredit certification programmes To facilitate certification of organic products in conformity to the National Standards for Organic Products. To encourage the development of organic farming and organic food processing Scope Policies for development and certification of organic products under National Standards for Organic Products and Processes Accreditation of programmes to be operated by Inspection and Certification Agencies Certification of organic products

65. Requirements to Maintain Certification Develop and adhere to an organic system plan agreed to by a certification agency (Reviewed/submitted annually OR At any time that significant changes occur) An organic production or handling system plan must include: A description of practices and procedures to be performed and maintained. A list of each substance to be used as a production or handling input, indicating its composition, source, location(s) where it will be used. A description of the monitoring practices and procedures. A description of the record keeping system. A description of the management practices and physical barriers used to prevent contamination.

66. Requirements to Maintain Certification (Contd…) Abstain from the use of prohibited materials for the three years immediately preceding the harvest of the product to be sold as “organic” and while certified as organic. Annual inspection of the site that will produce and/or handle organic products. The maintenance of records for a minimum of 5 years that show that the operation is adhering to their organic plan. Correct use of the organic label and claims of the organic integrity of the products. Use of organic seeds when commercially available.

67. Organic Certification (Labeling of products) Labeling Requirements: Labeling shall convey clear and accurate information on the organic status of the product. When the full standards requirements are fulfilled, products shall be sold as "produce of organic agriculture" or a similar description. The label for conversion products shall be clearly distinguishable from the label for organic products by mentioning the year of conversion. Single ingredient products may be labeled as "Organic" when all standard requirements have been met. Multi ingredient products where not all ingredients, including additives, are of organic origin may be labeled in the following way (raw material weight): Where a minimum of 95% of the ingredients are of certified organic origin, products may be labeled “Certified Organic" or similar and should carry the logo of the certification programme. Where less than 95% but more than 70% of the ingredients are of certified organic origin, products may be labeled as “Made with organic ingredients". Where less than 70% of the ingredients are of certified organic origin, such product may not be labeled “Organic".

68. NPOP i s Interna t ion a l l y Recognized NPOP has equivalence agreement with European Union NPOP has equivalence agreement with Switzerland USDA has accepted NPOP conformity assessment system Means product certified by any Indian certification body can be exported without the need for recertification in above countries. For USA, Indian certification bodies issue certificate based on NOP standards

69. The organic quality control Balance of interests Consumer requests healthy and environmentally sound products Willing to pay premium price Trust building Farmer/processors producing according to certain standards (may be putting higher labour etc) Getting access to premium price markets

70. The organic quality control Standards Inspection Acc r ed i tation Certification

71. Sta n dards Standards defining production methods, not the product quality Minimum requirements, not “best practice” Continuously developed and dynamic Can be International and National

72. Acc r editation Guarantees that the certification program is competent to carry out specific tasks Authoritative body defines policies, standards and checks whether a certification system is operating according to standards Various accreditation programs: NPOP (National Programme for Organic Production, India), EU (EN 45011), IFOAM (International Federation of Organic Agriculture Movements), NOP (National Organic Programme, USA), JAS (Japane se Agricultural Standard)

73. Inspecti o n On-site visit to verify that the performance of an operation is in accordance with specific standards Evaluation and verification of agricultural production, processing and trading Inspection requires complete documentation by producers, processors and handlers Findings are presented in a report to the certifiers

74. Ce r tification Monitoring the market for misuse of certification mark or label Assesses the results of the inspection in relation to the requirements of the organic standards Decides about issuing of certificates, conditions and sanctions Written confirmation that a process or product is in compliance with certain standards Certificate is granted

75. Organic Farming for Sustainable Agricultural Production Lecture 39: Operational Structure of Organic Certification

76. Government of India Ministry of Commerce (MoC) National Steering Committee for NPOP (SCNPOP) (members appointed by MoC and MoA) Mynistry of Agriculture (MoA) Inspection and Certification Agency Farmers Operators Processors Operational Structure of National Programme for Organic Production (NPOP) National centre of Organic Farming (NCOF) National standard for Organic production (NSOP ) National Ac c r edit a ti o n Policy and Programme (NAPP) APEDA-as the Secretariat Technical Committee (TC) for review of NSOP, NAPP, Procedure for inspection and certification agencies National Acc r editation Body (NAB) Evaluation Committee

77. Operational Structure of National programme for Organic Production (NPOP) National Steering Committee The programme will be developed and implemented by the Government of India through its Ministry of Commerce and Industry (MoC) as the apex body. The Ministry will constitute a National Steering Committee for National Programme for Organic Production (SCNPOP ), whose members will be drawn from MoC, Ministry of Agriculture (MoA), Agricultural and Processed Food Products Export Development Authority (APEDA), Coffee Board, Spices Board and Tea Board and other government and private organisations associated with the organic movement. The SCNPOP will formulate a National Accreditation Policy and Programme (NAPP) and draw up National Standards for Organic Products (NSOP) , which will include standards for organic production and processes as well as the regulations for use of the National Organic Certification Mark.

78. Operational Structure of National programme for Organic Production (NPOP) National Accreditation Policy and Programme (NAPP) National Accreditation Policy and Programme (NAPP) will be administered by the National Accreditation Body, which will define the overall policy objectives for the Accreditation programmes and operations The NAPP and NSOP are subject to periodic internal review, which will be conducted by the Technical Committee , which will advise the National Steering Committee about the need and content of such amendments in the National Programme for Organic Production (NPOP)

79. Operational Structure of National programme for Organic Production (NPOP) National Accreditation Body (NAB) The National Steering Committee would also function as the National Accreditation Body (NAB) The members of the NAB shall comprise of representatives from Ministry of Agriculture, Ministry of Commerce and Industry, APEDA, Coffee Board, Spices Board and Tea Board Work: Drawing up procedures for evaluation and accreditation of certification programme Formulating procedures for evaluation of the agencies implementing the programmes. Accreditation of inspection and certification agencies

80. Operational Structure of National programme for Organic Production (NPOP) Evaluation Committee (EC) Eligible Inspection and Certification Agencies implementing certification programmes will be evaluated by an Evaluation Committee. The Evaluation Committee will be appointed by the National Accreditation Body (NAB). The members of the Evaluation Committee will comprise of members drawn from the APEDA, Coffee Board, Spices Board, Tea Board, Ministry of Agriculture and Export Inspection Council of India (EIC) / Export Inspection Agencies (EIAs). APEDA, on behalf of the NAB, will receive and screen applications from the certification agencies, will coordinate and arrange evaluation visits to ascertain the credentials of certification programmes of the applicants. EC will submit its recommendations to the NAB for considering accreditation.

81. Ac c r edited Inspection and Certification Agencies Based on the recommendations of the Evaluation Committee, eligible Inspection and Certification Agencies will be accredited by the National Accreditat i on Bod y . These agencies should be well versed with the operating procedures, the NSOP and the international standards. Operational Structure of National programme for Organic Production (NPOP)

82. Inspectors The inspectors , appointed by the accredited Inspection and Certification Agencies will carry out inspection of the operations through records maintained by the operators as per specified formats and also by periodic site inspection. Based on compliance with the standards and certification programmes, accredited Inspection and Certification Agencies will certify the organic status of products and operations , specifying their conditions and recommendations Operational Structure of National programme for Organic Production (NPOP)

83. Inspection and Certification by Accredited agency Receipt of applications Providing standards and operational documents Agreement Demand for Fee Document audit Physical field inspection Risk assessment Compliance verification Reporting by inspector Review by reviewer Certification decision

84. Inspection methods Visits of facilities, fields, etc. Review of records and accounts. Calculation of input/output norms, production estimates etc. Assessment of production system Interview with responsible persons Risk assessment Part Conversion and Parallel Production Inspection for Use of Genetically Engineered Products Use of off-farm inputs Analysis for residue testing (if required)

85. Based on Internal Quality System Applicable t o producer groups, cooperatives, contract farm e r ’ s p r oduct i on and sma l l scale processing units The producers in the group must apply similar production systems and the farms should be in geographical proximity. Grower Group Certification

86. A group of producers create internal team for some tasks External certification agency delegates some inspection tasks to this group (known as IQS) IQS undertakes inspection on behalf of CB Certification agency evaluates the working of IQS and do random field inspection for verification Certification is granted to group as a whole as one unit What is Internal Quality System (IQS)

87. Development of Internal Control System (ICS) Identification of producer groups Creation of awareness about group certification among members Identification of qualified personnel for maintaining the internal control system Necessary training in production and IQS development Preparation of IQS manual containing policies and procedure Implementation of the policies and procedures Review and improvement of the IQS document for maintaining a harmonized IQS Minimum requirements for IQS

88. Organic Farming for Sustainable Agricultural Production Lectu r e 4 : Marketing of Organic P r oducts

89. Purpose of Marketing of Organic Products Providing quality food to the population Encouraging growing of organic foods Encouraging more growers to go organic Encouraging less use of chemicals in agriculture

90. Challenges to Marketing of Organic Products Consumer level : Consumers' lack of information about organic products. Lack of consumer aware n es s . Therefore, much e f fo r t needed on consumers' education. Organic products unable to compete with conventional products, as most consumers are unknown to organic products and their health benefit, just compare the prices. Constant communication to customers would be ideal, but is time consuming. Number of organic consumers is very small and operators are competing for the same people.

91. Market development: Limited expertise in marketing. ƒSupermarket challenging - pricing, variety, global trends. Organic suppliers being smaller than conventional ones, wholesalers tend to discontinue slow moving items - continuous disruptive supply. No labelling laws exist in the country Influx of pseudo-organic and "organic claims" (and a lack of regulations from government bodies) ƒ Product (quality) development: Lack of confidence in organic farming on the part of the farmer. Challenges to Marketing of Organic Products

92. For organisations involved in wholesale, retail or operating home delivery systems, a basic flowchart is as follows : P r oduction Collection and T ransport ation Packaging and Storing Distribut i on to retailers, Home delivery, Direct Sales Compile demand quantity and inform farmers, producers accordingly

93. SET UP CONSIDER A TIONS 1. SCOPE AND STRUCTURE OF THE OPERATION A local organic marketing initiative's set up and operating strategy should match its scope. The adopted choice will depend on the country, the location, nature and availability of product range, scale of intended operation and prevailing market/sector conditions. Establish direct contact with producers and reduce the intermediaries. ƒWork with producers or set up own farm? (Better control of quality, quantity, variety control) Decide on appropriate business set up. ƒBuild the initiative around one (or few) key products. At start focus on organic or sell natural products as well

94. 2. LOCATION Criteria for the selection of a location mainly include accessibility for customers and the minimization of logistical bottlenecks in the delivery of the produce. The location should ideally have the following characteristics: Accessible by private, commercial and public transportation Parking should be available Visible by passers-by Available year-round Close proximity to commercial or office areas will increase potential customers Sufficient space for current needs, as well as to allow for future expansion of the bazaar SET UP CONSIDER A TIONS

95. 3. MARKETING STRATEGY Interpersonal contacts are important, also to get feedback on products. Work with grassroots (associations, community clubs, schools) for farm visits. Use interest of mass media to publish on new and trendy issues. Base marketing strategy on knowledge of culture and habits of consumers. Use (strong) logo for communicating the products and the company. ƒ Focus on both local and export market (export market as money generator for local market development).

96. Marketing (Promotion) and Sales Management Be pro-active with certification (expensive, but essential to build consumer trust). Good packaging with clear (corporate) identity and labeling. Use the media (TV, Radio, Newspaper, etc) for publicity of organic food quality Product development (in maturing market consumers ask for more products). Strategy (benefits of organic agriculture and product benefits). Collaboration with other in organic sector for generic promotion activities.

97. From niche to mainstream: An agenda for organic marketing Price Policy Often a high price policy is desirable because a high price is closely associated with the image of the product and an indicator of quality. Price of the organic products about 20-30% higher than conventional products may increase the demand. Education As supply expands and consumers become more price conscious, education becomes the key to expanding the consumer base. The mainstream consumer is often unaware of the problems and extra costs involved in organic production techniques, Nor do they fully recognize the various external benefits of organic agriculture and the intrinsic values of organic food. This requires a communication to present organic food as a “value for money” alternative, even with a premium.

98. From niche to mainstream: An agenda for organic marketing Forward contracting To increase supply, producers need to be confident about long-term future of the market. Forward contracting between producer and Processor/ Industry is a way to do this. It demonstrates commitment and provides a secure market for the producer Cooperative Marketing Group marketing by producer co-operatives is a means of co-ordinating supply and overcoming problems of fragmentation and discontinuity of supply. By co-operation, producers are not only able to endure adequate and reliable supply, but also offer greater variety and strengthen their bargaining position. This is particularly important when supplying to the supermarkets

99. Product presentation in supermarkets If careful attention is paid to appropriate presentation and packaging, organic food can be distinguished more clearly from the conventional produce, and consumers are interested to buy for reasons other than price. Introducing shop-in-shop systems in super market, where organic food is displayed separately. This has the advantage that the produce does not suffer from direct comparisons of price or appearance. Local and regional initiatives The local distribution schemes include local shops, farm shops, food co-ops., with their strong commitment to direct marketing should be encouraged to promote a regional marketing network. From niche to mainstream: An agenda for organic marketing