浅谈我国有机食品发展战略

近年来,全球有机农业和有机食品发展迅速。本文论述了国内外有机食品产业的发展状况,对我国有机产业内部环境进行SWOT分析,探讨了我国有机食品产业发展的优势和存在的问题,初步提出我国有机食品产业发展的战略方向。     

国内外有机农业和有机食品的发展现状及前景

近年来，有机农业和有机食品得以快速发展。本文介绍了有机农业的由来及有机食品的标准，综述了国内外有机农业和有机食品的最近发展现状，存在的问题，并展望了有机食品的发展前景。另外，本文还指出了我国发展有机农业和有机食品的有利条件，提出了健全法规、强化科学管理、强化过程管理及规模发展是我国现阶段发展有机农业有机食品的关键。     

发展有机食品:我国农业的一道突破口

有机食品有别于绿色食品；发展有机食品产业的意义；有机食品的发展与未来；我国农产品发展的一道突破口；我国发展有机食品的天然优势；发展有机食品亟待多方努力。     

从国际有机食品的发展现状论山西有机食品的开发

简要介绍了有机农业及有机食品的概念意义,分析了目前国际国内有机食品发展的现状及其我国发展有机食品的优势,结合山西省的自然环境条件,对开发山西省的有机食品及其生产规划进行浅析。     

我国有机食品的发展策略及市场监管

随着环境污染的日益加重,食品安全问题的不断曝光,人们对有机食品充满着期待。全球有机食品迅速增长为我国有机食品的发展带来了机遇,同时也出现了一系列问题。国家质检总局、国家认监委为保证有机食品的健康发展,也做出了相应的应对措施。本文对有机食品发展概况、农户发展有机食品需考虑的问题以及市场监管等方面做了客观的阐述与分析。     

发展有机农业和有机食品潜力巨大

发展有机农业和有机食品符合生态学和可持续发展战略，符合我国农村产业结构调整政策，是增加农民收入和加快农业发展的有效途径。我国有机农业和有机食品虽然起步较晚，但发展较快。通过与国外发展有机农业和有机食品的比较，我国更具有地理环境优越、自然资源丰富和劳动力充裕等优势。国际上对我国有机食品的需求日益增加，国内有机食品的市场也在日益开发，发展有机农业和有机食品潜力巨大。     

未来我国将成世界第四大有机食品消费大国

根据农业部数据，近年来，我国有机食品产业保持了较快的发展态势，已具备了一定的发展基础，品牌影响力不断扩大。未来，我国将成为世界第四大有机食品消费大国。中投顾问食品行业研究员陈晨认为，目前，我国有机食品产业的发展增速较快，在国际市场有巨大的发展空间。     

从国际有机食品的发展现状论山西有机食品的开发

简要介绍了有机农业及有机食品的概念意义，分析了目前国际国内有机食品发展的现状及其我国发展有机食品的优势，结合山西省的自然环境条件，对开发山西省的有机食品及其生产规划进行浅析。     

我国有机食品的现状及发展趋势

介绍了有机食品的特点及对人与自然和谐发展的作用,并概述了我国有机食品的发展现状及趋势.     

泰国有机食品认证启示

综述了关于中泰两国有机食品认证、生产方面的区别，以及泰国有机食品生产现状，最后对我国有机食品的发展提出了建议。     

有机农业有机食品加工生产技术规范

介绍了国家环境保护总局颁布的有机食品技术规范 ,目的是为了推动我国农村环境保护事业的发展和农业清洁生产 ,减少和防止农药、化肥等农用化学物质和农业废弃物对环境的污染 ,促进农村和食品与发酵企业的持续发展 ,保证有机食品生产和加工的质量 ,规范有机食品认证工作。     

有机食品与常规食品的质量安全对比分析与理解

食品安全是目前比较流行的话题,保护消费者的健康成为食品安全工作的首要任务。有机食品和常规食品的质量安全对比是国际上争议较大、关心较多的话题。系统阐述了食品安全的危害因素和不同阶段的理解,着重论述了有机食品和常规食品的质量安全对比及其形成原因,并对2种农业耕种方式在保障食品安全中的作用进行了简要说明。     

有机食品--中国西部食品行业的突破口

着重介绍了有机食品的意义 ;介绍了有机食品的当前国内外市场状况及今后发展前景。并对我国企业开发有机食品提供了一些营销策略和建议。     

Organic food processing: a framework for concept,starting definitions and evaluation

In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria. These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing to evaluate processing methods. Therefore the goal of this paper is to describe and discuss the topic of organic food processing to make it operational. A conceptual background for organic food processing is given by verifying the underlying paradigms and principles of organic farming and organic food as well as on organic processing. The proposed definition connects organic processing to related systems such as minimal, sustainable and careful, gentle processing, and describes clear principles and related criteria. Based on food examples, such as milk with different heat treatments, the concept and definitions were verified. Organic processing can be defined by clear paradigms and principles and evaluated according criteria from a multidimensional approach. Further work has to be done on developing indicators and parameters for assessment of organic food quality. © 2013 Society of Chemical Industry     

气相色谱法快速测定食品中有机氯、拟除虫菊酯、有机磷农药残留量

本文通过气相色谱法检测食品中有机氯、拟除虫菊酯、有机磷农药残留量。本文采用乙腈作为提取溶剂,超声波提取目标农残,溶液用气相色谱(ECD检测器)检测有机氯和拟除虫菊酯,同样的溶液用气相色谱(FPD检测器)检测有机磷农残。该方法在国标基础上简化了前处理方法,实现了有机氯、拟除虫菊酯、有机磷农药残留量检测前处理的统一,大大缩短了前处理时间,减少了溶剂的消耗。16种有机氯、拟除虫菊酯以及11种有机磷的分离度好,相关系数0.9986～0.99998,定量限0.001～0.06mg/kg,相对标准偏差RSD小于5.0,加标回收率90.8%～108.3%。     

Pesticide residues in conventionally grown and organic New Zealand produce

A study was carried out to determine the prevalence and concentrations of pesticide residues in conventionally grown and organic produce (bananas, broccoli, grapes, lettuce, potatoes, tomatoes, wine). Sampling was stratified, with organic produce being over-sampled, when available. All food samples were analysed, as received, by a multi-residue pesticide residue screen. Residues were found in 130 of 307 conventionally grown food samples (42%) and in nine of 41 organic food samples (22%), including six of eleven (55%) organic tomato samples. Only four organic samples (9.8%) contained multiple residues, while 24% of conventionally grown food samples contained multiple residues. Nine conventionally grown food samples (2.6%) contained pesticide residues that exceeded the maximum residue limit (MRL). Where direct comparisons were possible between conventionally grown and organic produce, the mean concentration of residues was usually lower in the organic produce, but was generally higher than would be expected from spray drift or other adventitious sources. While the presence of these residues does not represent a significant risk to human health, their presence is inconsistent with consumer expectations for organic produce.     

The influence of organic production on food quality – research findings,gaps and future challenges

Although several meta‐analysis studies have been published comparing the quality of food derived from organic and non‐organic origin, it is still not clear if food from organic production per se can guarantee product‐related added value to consumers. This paper aims to summarize the status quo in order to identify research gaps and suggest future research challenges. Organic food is described according to a quality model already published. The influence of organic production on food quality is structured in primary production and processing. Furthermore, organic food authentication is discussed. Organic food seems to contain fewer pesticide residues and statistically more selected health‐related compounds such as polyphenols in plant products and polyunsaturated fatty acids in milk and meat products, but the health relevance for consumers is not clear yet. Comparing food from organic origin with so called ‘conventional’ food seems not to be appropriate, because ‘conventional’ is not defined. In organic food quality research a system approach is needed from which systemic markers can be selected. Research on the impact of processing technologies on the quality according to organic principles seems of high relevance, since most of the food is processed. © 2014 Society of Chemical Industry     

浅析有机棉花生产与其纺织品

为了提高人体健康,发展有机棉花与有机纺织品空间巨大.通过对有机棉花生产的难点及其纺织品的优越性、存在的缺陷和国外主要有机棉花产棉国的有机细绒棉、有机长绒棉的质量指标对比分析,说明了不同国家有机棉花的差异性和优缺点:指出我国有机棉花的发展方向和有机棉花标准与有机棉花、有机纺织品生产需要解决的问题,按照有机食品标准生产的重要性;提出未来有机纺织品标准和必须改进的关键因素与有机食品标准协调一致的思路,对有机纺织品的生产、认证、监督、标准制定有一定的指导作用