French Research Institute of Organic Farming
- non-profit research institute - organic farmers association
SOME FIGURES 40 projects implemented for the last 10 years A 30 years experience 600 free technical booklets on line 800 participants/year to national conferences Close partnership: 7 experimental sites in OF, 2 regional research centers
MAIN ACTIVITIES ITAB plays a central role by connecting NETWORKING more than 500 stakeholders involved in the organic sector. (researchers, farmers, advisors, teachers, SMEs...) DISSEMINATION RESEARCH ITAB gives priority to transfering knowledge into practice, through: - Conferences - Publications - website ITAB initiates, coordinates and implements: - innovative research programmes, - on-farm experimentation networks
FOCUS ON Productions Field crops Animal husbandry Vegetable crops Perennial crops Thematic topics Agronomy Plants health Quality Seeds & breeding
From organic farming to organic food
A place of synergy and expertise sharing 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)
Objectives Build tools and methods for food industries Develop research programs Design communication and training tools
WP 1 FORMULATION WP 2 PROCESSES WP 3 CONSUMERS EXPECTATIONS WP 4 DISSEMINATION
Inventory of inputs Compliance with IFOAM principles, industry needs and consumer expectations WP 1 - FORMULATION of processed organic food : high «naturalness» products Identify gaps Research programs Search alternatives
Research programs others Health WP 2 PROCESSES of organic food : Assesment and proposals Regulation Energy Environment Inventory of processes Assesment criteria
WP 2 PROCESSES of organic food : Assesment and proposals VS microbiological load & ecology Assesment & consequences
Cleaning and sanitizing WP 2 PROCESSES of organic food : Assesment and proposals Food processing
WP 3 Identify gaps between consumer expectations and characteristics of organic food +
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?
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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 Quasapro RMT Qua 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 Nutriprevi Qualité sensorielle Impacts environnemen taux Enjeux socioéconomiques - DLUO - Arômes utilisés - Bilan carbone - Pesticides - Ressource eau - Impact de l emballage - ACV (limiter le champ d action à la transformation) - 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 RMT Sen RMT Ecov
- PROCESSING OF ORGANIC PRODUCTS Implicated partners Line 3 Enhancing the relevance between consumer expectations and characteristics of organic products 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
- PROCESSING OF ORGANIC PRODUCTS Line 4 PROMOTION of the results Implicated partners 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
Question soulevées : durée de vie, environement, pesticides, health Careful processsing