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The Shopper’s Guide to Organic Food Paperback – 30 Apr 1998
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Product development and food processing has become rapidly advanced over the last few decades. Cook, chill, high-pressure processing, irradiation, and genetic modification are all modern methods that extend the shelf-life and maintain the quality of food. Methods such as genetic modification are providing us with the perfect, identical-shaped tomatoes, along with fruit and vegetables which are now available in every season. Although this seems to meet the needs of the modern consumer, the consequences of eating these products is still not fully known. If you feel as though you are a cautious consumer and are concerned about the treatment the food you are eating has been through, along with the impact it is having on the environment, why not convert to organic foods? One way to do that would be to read Lynda Brown's introduction to organic food, its availability, advantages and the major differences between this and inorganic food. The main aim of organic farming is to work with nature to produce healthy, nutritious food economically and in a manner that is beneficial to the consumer and the planet.
The early chapters discuss the concept briefly explained in the synopsis above. Later sections include a breakdown of the organic food groups: fruit and veg, meat and fish, bread and cereals.
Within each food group it explains the process the food has undergone and the nutritional quality of the end product. This book is well-written and packed with all the information you need to know to make the transition to eating foods grown in a more natural process. --Louise Coyle
Based on the premise that the majority of customers want to include some organic food in their shopping, this book lists the options and offers strategies for buying organic food.See all Product description
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