A Balancing Act: Disproportionate Sampling of Organic Foods

When exploring decision making in food marketing, particular events are often unequally represented in the data. Concerns over bias can confuse public policy or strategy interpretation if samples are unbalanced. This occurs when researching organic food marketing. A small share of the market (～4%) and of product innovations (～7%) are organic. Caution is advised when predicting trends based on this disproportionately small sample of organic products. This study demonstrates that there is little statistical difference, and even a net gain in predictive power, when using a balanced sample to test factors that influence a firm’s decision to market organic food. Marginal probabilities for the smaller, balanced sample are biased by a constant factor. Thus ex post adjustment is easy and recommended to enhance predictive power.     

What is this thing called organic? – How organic farming is codified in regulations

Organic farming is one of the fastest growing sectors of world agriculture. Although it represents only 1% of world agricultural area, organic is one of the most recognized food labels and most people in developed countries consume some amount of organic food today. There is a wide range of interpretations of what organic means by different actors in the sector. Here we examine eight different organic regulations from across the world to understand how they have codified the large diversity of ideas inherent in organic agriculture. Our analysis shows that organic practices and regulations do not differ substantially between countries – across the board organic regulations define organic mainly in terms of 'natural' vs. 'artificial' substances that are allowed (or not) as inputs. This interpretation of organic as “chemical-free” farming, largely void of broader environmental principles, does not fully incorporate the original ideas of organic theoreticians who conceived it as a holistic farming system aimed primarily at improving soil health, thereby leading to improved animal, human, and societal health. This narrow focus of organic regulations can be explained by the interest of organic consumers who predominantly buy organic because they believe it is healthier and more nutritious due to the absence of harmful substances. Organic regulations need to place more emphasis on environmental best practices in order to ensure that organic agriculture can contribute to sustainability objectives.     

The value of plant genetic diversity to resource-poor farmers in Nepal and Vietnam

Genetic resources for food and agriculture are the biological basis of world food and nutrition security; and they directly or indirectly support the livelihoods of over 2.5 billion people. Genetic diversity gives a species or a population the ability to adapt to changing environments. For resource-poor farmers, adaptive animal breeds, crop varieties and cultivars adapted to particular micro-niches, stresses or uses are the main resources available to maintain or increase production and provide a secure livelihood. The economic value of genetic diversity for productivity and yield traits is discussed in the literature. However, it is difficult to value many other aspects of agricultural biodiversity as these have both direct and indirect values in terms of qualitative traits such as food, nutrition and environmental uses that include adaptation to low input conditions, co-adaptive complexes, yield stability and the consequent reduction of risk, specific niche adaptation, and in meeting socio-cultural needs. Together, the direct and indirect values of genetic resources for resource-poor farmers are expressed in a range of options in the form of the crop varieties and species they use for managing changing environments.

The value of genetic diversity to resource-poor farmers is seldom captured by markets or addressed by the international research agenda. This paper presents lessons learned from our work over 5–10 years in the Asia and Pacific Ocean (APO) region on participatory crop improvement, home gardens and on-farm management of agricultural biodiversity. The lessons illustrate how farmers adapt genetic resources to suit local environmental conditions. The paper focuses on the value of genetic diversity of selected crop species to meet people's food and other needs. Genetic diversity valued by resource-poor farmers is often maintained, selected and exchanged by local social seed networks. Identification of such genetic resources and their custodians is important if international agricultural research is to contribute to the reduction of poverty. The paper highlights some good practices from case studies that illustrate how such genetic resources could be exploited by informal research and development strategies or participatory plant breeding or for marketing value-added products.     

日本有机农业的经营与产销协作

日本从1992年起就开始制定有机农业相关政策与制度，积极推动包括有机农业在内的环境保全型农业的发展。与传统农业相比，有机农业生产在劳动的强度、技术的难易度、技术的成熟度以及成本方面还存在着一定的问题。通过生产者和消费者的产销协作不仅可以降低生产者的经营风险，还能保护消费者的安全及健康，从而推动环境保全型农业的发展。     

Local foods in a university setting: Price consciousness,product involvement,price/quality inference and consumer's willingness-to-pay

The current study looks at the relationship between price consciousness, product involvement, price/quality inference, and consumer's willingness-to-pay related to local foods in a university foodservice environment. The study develops a model that looks at the above relationships as well as the potential moderating factor of perceived product information to determine what role they play in the willingness-to-pay for locally grown products. A survey of 352 students at a large, southeastern U.S. university foodservice operation asked about the role of the above factors in choosing local foods. The study found there were significant relationships between product involvement, price consciousness, and price/quality inference on willingness-to-pay, although perceived product information did not moderate the relationships. Ensuring that customers have sufficient information regarding local products and increasing emotional interest in the local products specifically will help to increase willingness-to-pay for those products. Implications for academics and university foodservice practitioners are discussed.     

Standardized food governance? Reflections on the potential and limitations of chemical-free shrimp

Multilayered conformity-assessment systems (MCASs) are becoming an increasingly prominent governance mechanism in food and agriculture. MCASs maintain their legitimacy through the use of scientific norms and practices, as well as multiple tiers of oversight. The purported outcome is standardized conformity-assessment practices, and thus, standardized food and production practices regardless of location or producer. This article examines the ability of MCASs to enforce one form of zero tolerance standards: organics (i.e., zero-synthetic chemicals). The focus is on the governance of organic standards in the rural Indonesia, where the idea of zero tolerance is historically foreign. Drawing on a case study of an organic shrimp project in Indonesia, the ways that the social, economic, and cultural conditions of the global South affect the operations of a MCAS and the capacity of the MCAS to adapt to such conditions are examined. My findings raise questions as to the capability of MCASs to ensure standardized food governance globally.     

To buy or not to buy: Impact of labeling on purchasing intentions of genetically modified foods

This study conducted a partial test of the Theory of Planned Behavior [Ajzen , I., 1985. From intentions to action: a theory of planned behavior. In: Kuhl, J., Beckmenn, J. (Eds.), Action Control: From Cognition to Behavior. Springer, New York, pp. 11–39; Ajzen, I., 1989. Attitude structure and behavior. In: Breckler, S.J., Greenwald, A.G. (Eds.), Attitude Structure and Function. Lawrence Erlbaum, Springer, Hillsdale, NJ, New York, pp. 241–274; Ajzen, I., 1991. The theory of planned behavior. Organizational Behavior and Human Decision Processes 50, 179–211] by assessing an individual's attitude toward labeling of genetically modified (GM) foods on the individual's purchasing intentions. Data collected from 16,078 participants across 15 European Union member countries from the EUROBAROMETER 53 were examined. Using Univariate ANOVA, the results indicate that: (1) many (roughly 73% of the sample) of the individuals residing in the 15 European countries are less likely to purchase a food product with a label indicating the existence of a GM ingredient; (2) women were less likely to purchase the GM product than men; and (3) those individuals who are more likely to purchase a GM food believed it is unnecessary to include complete information pertaining to the use of GM organisms in the production of food products. Specifically, individuals were significantly more likely to purchase the product if they stated that (a) it is unnecessary to show information on a label pertaining to the use of GM organisms in the production of the food product, even if those GM organisms are present in some of the ingredients; (b) it is unnecessary to include information regarding the use of GM organisms in the product on a label if the GM organisms are present in the end product; and (c) the information regarding the use of a GM organism does not have to be clear. Future directions regarding research on GM foods are presented.     

Consumer Preferences for Organic Food and for the Shares of Meat and Vegetables in an Everyday Meal

Abstract

It is well established that consumers with positive preferences for organic products generally also tend to have healthy eating habits involving many fruits and vegetables but less meat. While most studies are based on single product comparisons, this study investigates consumer preferences for organic ingredients and content of meat and vegetables in the context of an everyday evening meal. Moreover, we address heterogeneity in preferences. The study is based on an online survey including a choice experiment with 506 consumers. Using principal component and latent class analyses, we identify three segments of consumers that differ with respect to preferences for organic production and content of meat and vegetables in their meals. Our findings may be valuable for authorities promoting healthy food consumption just as they provide valuable input to the catering industry and other suppliers of dinner dishes in the development and marketing of both organic and non-organic ready meals.     

Assessing the socio-economic dimensions of the rise of organic farming in the European Union

Organic farming is considered one of the most important rural development tools in the European Union, often connected to the socio-economic objectives of small-farm support and employment generation. Using an EU-27 regional panel data-set from 2000 to 2010, I show that the share of a region’s agricultural area under organic methods is positively associated with average farm size. Furthermore, I show that the share of organic farming in a region is not associated with higher application of agricultural labor per hectare. Both results question the connection between organic farming and the aforementioned objectives, and point to the conventionalization of European organic farming.     

Food or Medicine?

Abstract

Functional foods offer consumers a range of products that contain modified ingredients to treat specific diseases. The value of this product category has grown considerably since its introduction over a decade ago. This paper reports on qualitative research conducted into the choice criteria used for functional foods. It then compares these to the categories outlined in Khan's food choice model (1981) in order to determine whether functional foods should be treated as a food choice purchase. The findings of this research show that functional food can be treated as a food purchase because most of the choice influences found can be categorised into Khan's conceptualisation. However, additions and redefinitions are suggested. A separate category for family influence was found, as was the requirement to redefine “nutrition” within the model to accommodate the curative benefits of functional foods.