Production systems consumer

Jongen, W.M.F. and Meulenberg, M.T.G., Innovation of Food Production Systems Product Quality and Consumer Acceptance, Wageningen Academic Publishers, Wageningen, 2005. 

Van Trijp, J.C.M. and Steenkamp, J.E.B.M., Consumer-oriented new product development principles and practice, in Innovation of Food Production Systems, Jongen, W.M.E. and Meulenberg, M.T.G., Eds., Wageningen Pers, Wageningen, 1998, 37. Luning, P.A. and Marcehs, W. 1., A food quality management functions model. Trends Food Sci. Technol., 18, 159, 2007. 

It is very easy to understand that attempting to design and conduct research trials to ascertain the effect of one or multiple changes on production, economics, and GHG emissions from a dairy production system would be expensive and time consuming. Therefore, the use of whole farm models, with short-term studies for validation, is an attractive alternative. The integrated... 

The inventory tasks is to collect environmentally important information about relevant processes involved in the product system. Inventory collects information about unit processes at first and subsequently, an inventory of inputs and outputs of the system and its surroundings is carried out. The goal is the identification and quantification of all elementary flows associated with product system. Inventory analysis is the nature of the technical implementation of LCA studies. It is an essential part of a study, has high demands for data availability, practical experience in modelling product systems and, in the case of using database tools, it is necessary to master them perfectly and to understand their function [46]. The inventory phase principle is data collection that is used to quantify values of the elementary flows. This phase represents a major practical part of the LCA study, time consuming and with demands for data availability and author s experience with modelling product system studies [47],... 

However, quantitative surveys comparing the incidences of foodbome diseases and/or mycotoxin related illnesses between consumers of organic and conventional food are currently not available. This makes it difficult to compare the relative risks associated with different organic and conventional production systems. 

BMVEL (Bundesministerium fur Verbraucherschutz Emahrung und Landwirtschaft -German Ministry of Consumer Protection Nutrition and Agriculture) (2003) Bewertung von Lebensmitteln verschiedener Produktionsverfahren (Evaluation of foods from different production systems). Report, http //www.bmelv-forschung.de/download/ tdm200306 bericht 030515.pdf. Date accessed January, 2006. 

Over the last 40 years conventional poultry (and in particular chicken) production has undergone the most extreme level of intensification of all major livestock production systems. This was driven by a more rapid increase in demand for poultry meat (which was perceived by consumers as leaner and healthier) and to a lesser extent eggs, compared to other livestock products (e.g. red meat, milk), which often saw unchanged or decreasing consumption patterns (Frazer, 1996 Tilman et al., 2002). 

However, as the negative animal welfare impact associated with caged and other intensive indoor production systems became apparent, animal welfare became a primary driver for consumer demand and product differentiation in the poultry sector. As a result, both organic and conventional free range products have achieved significant market shares and price premiums compared to products from intensive indoor production in most European countries (Hamm et al., 2002). 

Yolk colour plays a role in consumer acceptance, but the preferred colour varies in different countries. Yolk colour has no relation to nutrient content, flavour or freshness, but is often enhanced in conventional production systems by addition of synthetic pigments to the animal feed. In organic production, synthetic yolk pigments are prohibited and this normally results in paler yolks, but may also lead to greater variability in yolk colour intensity. In many European countries paler yolk colour is perceived by consumers as being associated with less natural production systems, an issue that clearly needs to be addressed by improved consumer information. 

Quality is a multifactorial concept that includes a large number of factors which have to be taken into account and which are heterogeneous in outcome and in the perception of stakeholders and consumers. Currently, there is huge inconsistency between expectations and reality in relation to the level of different pork quality traits and the uniformity of products from different production systems. 

Consumer concerns about food quality are continually changing. There is an urgent need to understand better the psychological and social processes that shape the demands and preferences for food and to incorporate present and future knowledge of this topic into targeted development of foods and food production systems that fulfil the expectations of different groups of consumers. 

A third path for research is to study associations between system change and improvement, on the one hand, and public and consumer responses, on the other. In particular, what are the conditions for the development and maintenance of trustworthiness and satisfaction through organisational and communicative procedures With better knowledge of consumer demands and improved quantification of risks and benefits to health, the future trend is likely to point towards increased differentiation, with different products targeting consumer groups with different priorities. Some consumers will demand more convenience, while others will invest in participatory community farm schemes that allow direct involvement in the production and preparation of their food. 

EU. 2004. European information system on risks from chemicals released from consumer products/aiticles. Consumer exposure modelling task force. Bmssels, European Commission, Joint Research Centre, http // www.jrc.cec.eu.int/eis-chemrisks/... 

Finding a Method Various organizations publish volumes of methods for chemical analysis. One of the most well known is the American Society for Testing and Materials, or ASTM. The ASTM is a not-for-profit organization that provides a forum for producers, users, and consumers, to write standards for materials, products, systems, and services. The ASTM (Figure 5.19) publishes standard test methods encompassing metals, paints, plastics, textiles, petroleum, construction, energy, the environment, consumer products, medical services and devices, computerized systems, electronics, and many other areas. More than 10,000 ASTM standards are published each year in the 72 volumes of the Annual Book of ASTM Standards. Individual standards are also available. 

Thermo Fisher Scientific, USA (formerly Fisher Scientific and Thermo Electron). The number one company in this field [sales > 9 billion (2007,E)] supplies biochemicals and bioreagents organic and inorganic chemicals (of which >15,000 fine organic chemicals) sera cell culture media sterile liquid-handling systems microbiology media and related products scientific consumable products, instruments, and equipment. 

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