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Comprehensive description, evaluation and improvement of the food quality of organic carrots and resulting products as well as further development of picture-creating research methods
Project
Project code: 2819OE032
Contract period: 26.03.2020
- 14.04.2023
Budget: 111,510 Euro
Purpose of research: Applied research
Keywords: nutrition, vegetable production, food analysis, nutrients, product quality, seed and planting material, consumer expectations, other industrial plants, organic farming
Carrots are the most important field vegetables in German agriculture and the proportion of organic carrots is above average at 20 %. Carrots are sold all year round as fresh and stored goods and as processed products, respectively. Carrot juice is one of the most important processed products. The overall objective of the project is to comprehensively describe and improve the quality of organic carrots as fresh products and processed into carrot juice. Influence of variety, cropping site, processing method and juice’ storage on the quality of the end product will be investigated. Well-being, premium taste and positive health effects are important purchasing motives for consumers of organic products. In the project, the quality criteria demanded by consumers will be taken into account by applying various complementary research methods.
Section overview
Subjects
- Business administration
- Organic Farming
