The influence of organic production on food quality – research findings, gaps and future challenges.

After several meta-analysis studies were published, comparing the quality of food derived from organic and non-organic origin, it is still not clear if food from organic production per se can guarantee product related added-values to consumers. This paper aims to summarize the status-quo in order to identify research gaps and suggest future research challenges. Organic food is described according to a quality model already published. The influence of organic production on food quality is structured in primary production and processing. Furthermore organic food authentication is discussed. Organic food seems to contain fewer pesticide residues and statistically more of selected health related compounds such as polyphenols in plant products and poly-unsaturated fatty acids in milk and meat products, but the health relevance for consumer is not clear yet. Comparing food from organic origin with so called “conventional” seems not to be appropriate, because “conventional” is not defined. In organic food quality research a system approach is needed from which systemic markers can be selected. Research on the impact of processing technologies on the quality according to organic principles seems of high relevance, hence most of the food is processed.