Organic products contain fewer nitrates, have fewer agrochemical residues and have been shown to contain higher levels of phenolic compounds, amino acids, certain health-promoting vitamins (like C) and minerals. However, heightened consumer expectations make it clear that food quality cannot be reduced to individual product characteristics but must encompass processes from seed to plate.

On this page, tools related to food quality assurance, hygiene inspection and sustainability are provided. You can discuss the tools using the forum at the bottom of each tool.