Show simple item record

dc.contributor.authorBrennan, Carol
dc.contributor.authorGallagher, Kelly
dc.contributor.authorMcEachern, M. G.
dc.date.accessioned2018-06-29T20:21:07Z
dc.date.available2018-06-29T20:21:07Z
dc.date.issued2003-10
dc.identifierER888
dc.identifier.citationBrennan, C., Gallagher, K. & McEachern, M. (2003) A review of the 'consumer interest' in organic meat, International Journal of Consumer Studies, vol. 27, , pp. 381-394,
dc.identifier.issn1470-6423
dc.identifier.urihttp://dx.doi.org/10.1046/j.1470-6431.2003.00307.x
dc.identifier.urihttps://eresearch.qmu.ac.uk/handle/20.500.12289/888
dc.description.abstractThe study aims to provide a critical review of the literature on the consumer interest in the UK in organic food, with a particular focus on organic meat. Given that people are more likely to purchase products if they have faith in them, the regulation of organic food standards is reviewed to explore issues affecting consumers. This is followed by a review of the organic meat sector. Aspects of the consumer interest considered in this paper include consumer information, consumer access, consumer safety, consumer choice and consumer representation. As the literature on organic food/meat in the UK is extensive, it was therefore necessary to be selective with regard to the publications suitable for this review. Most of the literature selected for this paper has been drawn from UK publications, although several European and international sources have also been used. The review found that there is a considerable level of interest in the UK organic meat sector. As the regulation of organic food produced is set at varying standards across the European Union, this could lead to consumers being misled regarding the quality of products offered. It was also found that, although consumers perceive organic foods as healthier, more nutritious and tasting better than non-organic products, the literature shows that this may have only a limited basis on fact. Contamination of organic products with pesticides and even genetically modified ingredients is always possible. Organic farmers are permitted to use other ingredients in organic meat products that may be harmful to health. Escherichia coli and Salmonella risks associated with conventional meat also appear to affect organic meat. Consumers need clear, accurate and reliable information about organic meat. They also need to be provided with safe products, a choice of organic products, access to organic products and to be represented effectively.
dc.format.extent381-394
dc.relation.ispartofInternational Journal of Consumer Studies
dc.subjectOrganic
dc.subjectorganic food
dc.subjectorganic meat
dc.subjectorganic standards
dc.subjectconsumer interest
dc.subjectconsumer principles
dc.titleA review of the 'consumer interest' in organic meat
dc.typearticle
dcterms.accessRightsrestricted
dc.description.facultydiv_BaM
dc.description.volume27
dc.identifier.doihttp://doi:10.1046/j.1470-6431.2003.00307.x
dc.description.ispublishedpub
dc.description.eprintid888
rioxxterms.typearticle
qmu.authorBrennan, Carol
dc.description.statuspub
dc.description.number5


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record