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FOOD SAFETY OF THE SHORT SUPPLY CHAIN - Favv

FOOD SAFETY OF THE SHORT SUPPLY CHAIN - Favv

ingredients or are

ingredients or are minimal processed so that they are rich in vitamins, antioxidants, fibers and essential elements. Those properties can even be slightly more present when the food products originate from the organic production system (Food Standards Agency, 2009; Pussemier et al., 2006). A TENTATIVE BALANCE OF DELETERIOUS AND BENEFICIAL EFFECTS Taking into consideration the best documented cases described in the literature, it is possible to provide a global picture of the situation as illustrated in Figure 1. The way by which the local food and the short supply chains will influence this global picture depends on each specific situation. A historical pollution of the local environment will impact more specifically situations illustrated by arrows a) and b). The presence of toxins, on the other hand, will depend on crop management practices as well as on weather conditions during the summer whilst pesticide residues will be under control if good agricultural practices are respected and, more especially, if the organic production mode is implemented. For the short supply chains products that are sold fresh or after minimal processing, the situations represented by the arrows d‐f) will be less encountered, which is a clear argument for the promotion of these production and distribution chains. 48

49 Figure 1: Chemical changes in food according to the position in the food chain. Examples of well documented cases with potential significant health impact are indicated with arrows a‐ b, f (i.e. contamination of vegetables by cadmium in polluted areas (a), dioxins in eggs from free range hens (b) and acrylamide in chips, coffee and biscuits (f)). Examples of well documented cases with no clear health impact are indicated with arrows c‐e and g (i.e. patulin in handicraft‐made apple juice (c), phthalates in canned food (d), bisphenol A in polycarbonate bottles (e), and loss of vitamins and other organic micro‐ nutrients in vegetables stored at room temperature (g)). 49

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