INTERDISCIPLINARY APPROACH TO THE LABELLING OF ORGANIC PRODUCTION FOOD
https://doi.org/10.21323/2618-9771-2019-2-2-7-12
Abstract
Labelling — the final stage of production, which determines its characteristics and properties. In addition to the main regulated elements of labeling, information about the product distinctive features can be applied to the label, which can influence the potential consumer choice. Complete and reliable information allows not only to identify the product, but also to prevent possible consumer deception. Information falsification is one of the most common ways of misleading consumers.
There are several types of marking: consumer, warning, conformity, environmental and special protective. In order to protect the consumer from information falsification for food products, clear rules for marking for mandatory application have been developed, established in the technical regulations of the Customs Union 022/2011 «Food products in terms of its marking» and technical regulations for certain types of products (industry products features). In recent years, the organic products production is actively developing, the requirements for which in the countries of the Eurasian Economic Union (EEU) are at the design stage. Organic production is based on the principles of environmental friendliness and humanity, as well as the prohibition of the use of means of production intensification (chemical fertilizers, chemotherapy drugs, artificial food additives, etc.). To control the implementation of these requirements, it is necessary to conduct a full analysis of the production of the product «from the field to the counter», which can be carried out only by highly qualified experts. Confirmation of compliance with the requirements is a organic products sign. In world practice, there are several types of eco-labels. The essence of the developed interdisciplinary approach is a comprehensive application of mandatory and voluntary requirements for the organic food products labeling.
About the Authors
Z. Yu. Belyakova
All-Russian research Institute of dairy industry
Russian Federation
Russian Federation
Zinaida Yu. Belyakova — candidate of technical sciences, senior research scientist
115093, Moscow, Lyusinovskaya str., 35–7. Tel.: +7–499–237–03–73
I. A. Makeeva
All-Russian research Institute of dairy industry
Russian Federation
Russian Federation
Irina A. Makeeva — doctor of technical sciences, head of the Standardization, Metrology and patent licensing works laboratory
115093, Moscow, Lyusinovskaya str., 35–7. Tel.: +7–499–237–03–73
N. V. Stratonova
All-Russian research Institute of dairy industry
Russian Federation
Russian Federation
Natalya V. Stratonova — candidate of technical sciences, senior research scientist
115093, Moscow, Lyusinovskaya str., 35–7. Tel.: +7–499–237–03–73
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Review
For citations:
Belyakova Z.Yu., Makeeva I.A., Stratonova N.V. INTERDISCIPLINARY APPROACH TO THE LABELLING OF ORGANIC PRODUCTION FOOD. Food systems. 2019;2(2):7-12. https://doi.org/10.21323/2618-9771-2019-2-2-7-12
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