Organic Food Processing: A Review

Dr. Durgesh Wadhwa; Namrata Arya

doi:10.55524/ijirem.2022.9.1.24

Abstract

Organic farming and food production is a broad approach to farm management and food production that aims for long-term sustainability, high-quality products, and the use of techniques that do not affect the environment, human, plant, or animal health and welfare Any technology that does not convert modern foods into food products is referred to as a food process. This might include laundering, chopping, pasteurizing, freezing, fermentation, packing, state transition, and a whole lot more. Adding substances to food, for example, to extend the cooking time, is also part of the culinary process. In addition to contributing in environmental defense and preservation by increasing yields and reducing reliance on chemical pesticides and herbicides, genetically modified crops are expected to address a variety of hunger and deficiency disease concerns throughout the world. Though organic food products have the healthiest composition, they come with their own set of drawbacks. However, they are the most popular to eat due to their superior natural composition. The different methods involved in the organic food processing maintain the integrity of organic food products even after they reach home factories to be processed and distributed to customers for consumption.

Keywords

Agriculture, Disease, Management, Organic, Pesticides.

References

J. Paull and B. Hennig, “Atlas of Organics: Four maps of the world of organic agriculture,” 2016.
J. Paull, “Nanomaterials in food and agricultureâ€¯: The big issue of small matter for organic food and farming,” Third Sci. Conf. ISOFAR (International Soc. Org. Agric. Res. Namyangju, Korea., 2011.
USDA Agricultural Marketing Service, The National List of Allowed and Prohibited Substances. 2017.
[4] C. Arsenault, “Only 60 Years of Farming Left If Soil Degradation Continues - Scientific American,” Sci. Am. 2016.
V. Seufert, N. Ramankutty, and T. Mayerhofer, “What is this thing called organic? – How organic farming is codified in regulations,” Food Policy, 2017, doi: 10.1016/j.foodpol.2016.12.009.
2013 Willer et al., The World of Organic Agriculture 2005 The World of Organic Agriculture Statistics and Emerging Trends. 2013.
J. Paull, “The Uptake of Organic Agriculture: A Decade of Worldwide Development,” J. Soc. Dev. Sci., 2011, doi: 10.22610/jsds.v2i3.660.
A. M. McGuire, “Agricultural Science and Organic Farming: Time to Change Our Trajectory,” Agric. Environ. Lett., 2017, doi: 10.2134/ael2017.08.0024.
J. Sheail, “Review_The Origins of the Organic Movement,” Agric. Hist. Rev., 2002.
P. Whalley and T. F. Gieryn, “Cultural Boundaries of Science: Credibility on the Line,” Contemp. Sociol., 2001, doi: 10.2307/2654345.
T. R. Sinclair and R. C. Muchow, “Agronomy Journal,” Agron. J., 2001.
U. Ryton, “What is Organic Farmingâ€¯?,” HDRA - Org. Organ., 1998.
L. W. Arifin, A. Syambarkah, H. S. Purbasari, R. Ria, and V. Ayu, “Introduction of eco-enzyme to support organic farming in Indonesia,” J. Food Ag-Ind, 2009.
D. W. Lotter, “Organic agriculture,” J. Sustain. Agric., 2003, doi: 10.1300/J064v21n04_06.

Cites this article as

D. D. W. , N. A. , "Organic Food Processing: A Review", International Journal of Innovative Research in Engineering and Management (IJIREM), Vol-9, Issue-1, Page No-134-139, 2022. Available from: https://doi.org/10.55524/ijirem.2022.9.1.24