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Some Aspects of Food Safety and Quality. Ligita Melece , Dr. oec. Latvian State Institute of Agrarian Economics Ligita.Melece@lvaei.lv. International Conference „Local Identity Product (LIP) - sustainable support systems for communities in Europe” Riga February, 15, 2011.
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Some Aspects of Food Safety and Quality Ligita Melece, Dr. oec. Latvian State Institute of Agrarian Economics Ligita.Melece@lvaei.lv International Conference „Local Identity Product (LIP) - sustainable support systems for communities in Europe” Riga February, 15, 2011
Characteristics of food quality • mandatory; • partially mandatory; • voluntary or consumers’ demand.
Mandatory characteristics of food quality • safety; • labelling; • packaging; • traceability; • animal welfare.
Partially mandatory characteristics of food quality • ingredients; • content; • keeping adequate processing methods, which assure product nature (e.g. bread baking; yogurt fermentation; fish smoking etc.); • sensory attributes (aroma, texture, taste, shape etc.), which are usually associated with product group (bread, cake, cheese, sausage etc.); • fitness or appropriateness for use; • environmental considerations.
Voluntary characteristics of food quality • look and other and organoleptic characteristics (appearance, smell, taste, touch etc.); • nutrition value (energy, fibre, minerals, vitamins etc.); • voluntary labelling; • price – acceptable for consumers; • content;
Voluntary characteristics of food quality • reputation of producer; • uniformity and invariability of product; • origin (country, region, place); • fitness or appropriateness for use; • ethical (work conditions; community oriented; animal welfare, etc.) and environmental (protection of biodiversity; natural resources saving etc.) considerations; • quality schemes and brands.
Added value of local or specialty food • Animal welfare; • Locality or regionality; • Fair price for farmers; • Care farming or social farming (health, social or educational care services for one or a range of vulnerable groups of people); • Social criteria (family farms; good working conditions etc.); • Biodiversity, inter alia of agricultural animals and plants; • Cultural aspects, inter alia traditional food.
EU level food quality logos or brands - voluntary certification schemes Protected designation of origin (PDO) Protected geographical indication (PGI) Traditional speciality guaranteed (TSG)
