Transforming Organic Agri-Produce into Processed Food Products

This book explores the transformation of organic agriculture into processed foods, addressing the increased demand during the COVID-19 pandemic and discussing policies, certification, and production of nutraceutical organic products.

Transforming Organic Agri-Produce into Processed Food Products explores the evolving landscape of organic agriculture, particularly in light of the COVID-19 pandemic. The book examines how the pandemic has heightened consumer interest in organic foods, perceived as healthier alternatives that bolster immunity. This surge in demand presents an opportunity to innovate within the sector, specifically by converting organic produce into processed food products to cater to a growing market.

The text delves into various critical aspects of organic agriculture, including international policies, intellectual property rights, and the complexities of global organic certification. It offers a comprehensive look at the regulatory frameworks that govern the industry and the challenges faced by farmers and participants in the organic food value chain. By addressing these issues, the book aims to provide insights into the structural changes needed to meet the rising global demand for organic products post-pandemic.

Additionally, the chapters highlight recent advancements in both basic and applied organic agriculture, as well as the organic food product sectors. The book also includes valuable information on the production of nutraceutical organic foods, featuring topics like soy protein hydrolysate, fox nuts, and Red Dacca bananas. Through this detailed exploration, Transforming Organic Agri-Produce into Processed Food Products serves as an essential resource for understanding the future of organic agriculture and its potential to adapt and thrive in a changing world.