Value chain analysis of processing and supply of organic tomatoes - Department of Energy and Technology
In order to promote organic food sector it is important to develop technical solutions, standard operation procedures and guidelines in processing of organic food leading to increased product quality and shelf life whilst reducing food loses, resource consumption as well as environmental impact.
Production of processed organic food is mostly carried out by small and medium enterprises (SMEs) who are currently facing a double challenge. Consumer awareness and legal standards require high quality as a precondition for successful marketing but there is a lack of corresponding knowledge leading to significant product quality losses and raw material losses. The processing methods such as drying and freezing are energy intensive and improvement is required.
This value chain analysis (VCA) study is planned to evaluate the entire value chain of organic tomato. It is intended to identify and map food loses along tomato supply chain from production to consumption. Sample products sourced from Sweden (and/or Norway, Italy, Germany, and Romania) will be considered. The VCA study may consider supply chain stages: production (farm), processing (e.g. juice producing), packaging, transport, and consumption.
Credits: 30 credits; Level: Advanced; Subject: Technology; and Start date: January 2019