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French Research Institute of Organic Farming
- non-profit research institute
- organic farmers’ association
SOME FIGURES…
A 30 years’ experience
Close partnership:
7 experimental sites in OF,
2 regional research centers
600 free technical
booklets on line
40 projects implemented
for the last 10 years
800 participants/year to
national conferences
MAIN ACTIVITIES
NETWORKING
RESEARCH DISSEMINATION
ITAB initiates, coordinates and
implements:
- innovative research programmes,
- on-farm experimentation networks
ITAB gives priority to transfering
knowledge into practice, through:
- Conferences
- Publications
- website
… more than 500
stakeholders involved in the
organic sector. (researchers, farmers, advisors,
teachers, SMEs...)
ITAB plays a central
role by
connecting…
FOCUS ON
Field
crops
Animal
husbandry
Vegetable
crops
Perennial
crops
Productions
Thematic
topics Agronomy Plants
health
Seeds &
breeding Quality
From organic farming to organic food
A scientific and technical partnership involving :
- Food industries through ACTIA network (French network of food technology
institutes), Technical centre and organic trade association
- Organic Food and Farming
- Education and training centres
- Other RMT (interdisciplinary scientific and technical network) involved in ACTIA
and ACTA (French Agricultural Technical Coordination Association)
A place of synergy and
expertise sharing
• Build tools and methods for food industries
• Develop research programs
• Design communication and training tools
Objectives
WP 1 – FORMULATION
WP 2 – PROCESSES
WP 3 – CONSUMERS EXPECTATIONS
WP 4 – DISSEMINATION
WP 1 - FORMULATION of processed
organic food :
high « naturalness » products
Compliance with
IFOAM principles,
industry needs
and consumer
expectations
Inventory
of inputs
Identify gaps
Search
alternatives
Research
programs
WP 2 – PROCESSES of
organic food :
Assesment and proposals
Inventory of
processes Assesment
criteria
Environment
Regulation
Energy
Health
others
Research
programs
WP 2 – PROCESSES of organic food :
Assesment and proposals
VS
microbiological
load & ecology
Assesment
&
consequences
Food
processing
WP 2 – PROCESSES of organic food :
Assesment and proposals
Cleaning and sanitizing
WP 3 – Identify gaps between consumer expectations
and characteristics of organic food
+
perception du pain bio au levain
coordonnée par Bernard Onno .
Une étude générale sur la
des consommateurs Français des
produits bio transformés
WP 4 – Dissemination
Results from research project, guidelines, studies…
Links with other networks
Expected results and remaining questions :
- Identify which additive can cause pb (from every side)
- How to assess process (methodology)
- better definition of careful processing (or at least a better
understanding of impact of processing)
- What can we expect from organic food ? Could we expect the same
shelf life as traditionnal processed food ? The same kind of product
(ultra-processed) ? The same (poor) diversity of product ?
Icons licensed under CC BY 3.0 made by :
Freepik, Agata Kuczminska and SimpleIcon from http://www.flaticon.com
Thank you for your attention
Caractéristiqu
es
Indicateurs existants à hiérarchiser Pistes d’indicateurs à créer / pistes Référents
Sécurité
sanitaire
- Critères microbio
- Pesticides à comparer aux LMR,
- Mycotoxines
- OGM
- Nanoparticules dans emballage
- Migration des emballages
- DLC (lien à faire avec circuits de distribution et position consommateur (attente/dlc
longue et rencontre de pb de DLC) + risque de gaspillage)
- Allergènes (?)
- Métaux lourds, PCB, dioxines, néoformés, nitrates (?)
- Résidus de pdts vétérinaires
- Migration des emballages (lien propack)
- Ecologie microbienne des produits transformés
Bio (antibiorésistance, caractéristique des
souches microbiennes en Bio,..)
- Potentiel rédox (liquides)
RMT
Quasaprove
RMT Qualima ?
Apports
nutritionnels
- SAIN, LIM
- Acides aminés (PD-CAAS) : qualité de sprotéines
- Quantité et qualité des acides gras
- Antioxydants
- Ratio de nutriments (w6/w3, P/L, Na/K…)
- Index glycémique
- Biodisponibilité / Bioaccessibilité
- Profil du régime : lien Bionutrinet. Quel indicateur à définir ?
- Métabolomique
- SAIN, LIM modifié (plus global si pesticides et
autres ci dessus), sinon Sain/Lim nut avec
antioxydants, choix des minéraux.
RMT
Nutriprevius
Qualité
sensorielle
- DLUO
- Arômes utilisés
RMT Sensorialis
Impacts
environnemen
taux
- Bilan carbone
- Pesticides
- Ressource eau
- Impact de l’emballage
- ACV (limiter le champ d’action à la transformation)
RMT Ecoval
Enjeux socio-
économiques
- Nature des relations entre acteurs de la filière (partenariale ?)
- Prix (construction tout au long de la filière : variation en fonction des circuits de
distribution)
- Simplicité de la recette (à préciser)
- Type de procédé utilisé (lien procédés innovants)
- Conditions de travail des producteurs
- Pratiques salariales
- Proximité (différentes dimensions) entre producteurs et consommateurs?
Transversal objectives :
1) Identification consumer expectations concerning organic products
2) Current and objective characterization of organic products
3) Enhancing the relevance between consumer expectations and the intrinsic
qualities of organic products
Reporting :
• Summaries of current knowledge: - Consumer expectations regarding organic products, - Characteristics of organic products (safety, nutritional value, sensory
qualities, environmental questions, socio-economic issues), • Recommendations of work under-treated, • Analysis of the relevance between consumer expectations and characteristics of
organic products, • Optimization of adequacy: - Improved characteristics of organic products - Improved / adaptation assessment and displays tools to characteristics
of organic products • Connection with consumer typologies
Line 3 – Enhancing the relevance between consumer expectations
and characteristics of organic products
Implicated partners
- PROCESSING OF ORGANIC PRODUCTS
Objectives :
• Promotion results of each line of the RMT
• Combine results for propose review documents toward education centres and
companies
• Propose and et organize events to promote RMT results
Reporting :
• Technical guides
• Training tools concerning transformed organic products
• Events, meetings, …
• Publications
• Newsletter
Line 4 – PROMOTION of the results
Implicated partners
- PROCESSING OF ORGANIC PRODUCTS
Question
soulevées :
durée de vie,
environement,
pesticides…,
health
Careful
processsing
…
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