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Food quality is the foundation for the maintenance of human health,
and one of the most important elements in health prevention
systems. However, the production of healthy and safe food requires
access to high-quality agricultural products, which are free from
pollutants that can result from poor quality soil, water,
unbalanced chemical fertilization or the use of crop protection
products. In recent years, food produced according to organic
farming standards, which is based on eliminating the use of
fertilizers, pesticides or genetically modified seeds, has become
increasingly popular. This book presents the results of a
comparison of the quality of raw materials, such as cereals,
vegetables, fruits, honey and other bee products, produced in
organic and conventional farming systems, and selected products
made from them. This book covers environmental, social and economic
aspects of organic food production from a sustainable development
perspective, and provide answers to the following questions: Does
organic farming ensure obtaining high-quality agricultural products
that are safe for health? Can food produced from organic raw
materials be considered more valuable in the human diet compared to
conventional food? Is organic farming able to meet the food needs
of the world population?
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