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European research documents high quality and safety of organic food

Scientists from EU’s largest organic research project, QLIF, are ready to present their results on how to improve quality, ensure safety and reduce costs of food from organic and low-input food supply chains.

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Organic farming systems hold the potential to produce food of high quality while at the same time considering food safety and environmental benefits.

At the 4th QLIF Congress in Modena, scientists from the EU project QLIF (QualityLowInputFood) will present and critically evaluate the new and currently available evidence for differences in food quality and safety between foods from organic, low-input and conventional production systems. As an example of new project results, it was recently shown that grazing cows on organic farms in the UK produce milk that contains significantly higher levels of beneficial fatty acids, antioxidants and vitamins than their conventional counterparts.

QLIF will contribute to the scientific part of the 16th IFOAM Organic World Congress with several interdisciplinary workshops. These will take place June 19 and 20, 2008. These workshops will aim to summarize and synthesize the results and data gained during the first four years of the QLIF project. In total, five workshops will be held on product quality, safety of foods, crop productivity, livestock productivity, resource efficiency.

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