Academic literature on the topic 'Organic food choice'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Organic food choice.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Journal articles on the topic "Organic food choice"
1
Hoang, Hung Cuong, Miloslava Chovancová, and Thi Que Huong Hoang. "The Theory of Planned Behavior and Food Choice Questionnaire toward Organic Food of Millennials in Vietnam." GLOBAL BUSINESS FINANCE REVIEW 27, no. 4 (August 31, 2022): 83–98. http://dx.doi.org/10.17549/gbfr.2022.27.4.81.
Full textAbstract:
Purpose: People have become more aware of environmental issues in their community, which has changed their food choices and how they buy green products, especially organic food. This study aimed to combine the food choice questionnaire (FCQ) and the theory of planned behavior (TPB) to examine the effect of the food choice questionnaire on customers' attitude related to the purchase intention of millennials in Vietnam.
Design/methodology/approach: Data is collected from the three most prominent cities in Vietnam with 520 millennial respondents. The data is tested against the research model using structural equation modeling with SMART-PLS 3.2.
Findings: The results indicate that the food choice questionnaire significantly affects customers' attitude toward the organic food of millennials in Vietnam. Moreover, the investigation confirmed the theory of planned behavior toward organic food purchasing of millennials in Vietnam.
Research limitations/implications: For the limitation, organic food is studied in this investigation exclusively within a certain geographic area. For the academic implication, the contributions of this investigation are that it updates impacts of the food choice questionnaire based on the TPB in the context of millennials' intentions to purchase organic food in Vietnam. This study can enrich the literature on the combination of FCQ and TPB in the study of consumers' choice of organic food products. For the practical implication, businesses will comprehend the significance of the food choice questionnaire for millennials in Vietnam who intend to purchase organic food. For future research, the practitioners can use this study's model to examined in a variety of contexts, such as concerning eco-friendly items. In addition, this model can generally be applied to other food products such as conventional food, safety food, and products in restaurants or food stores. For academicians, the model can extend and develop additional constructs related to personality. For example, combining the big five personality traits, FCQ, and the TPB will further investigate which customer personality influences the intention to purchase food products.
Originality/value: Contribute to the extension of TPB with the combination of FCQ and TPB and the study of millennials in Vietnam toward organic food purchasing intention.
2
Drugova, Tatiana, Kynda R. Curtis, and Sherzod B. Akhundjanov. "Organic wheat products and consumer choice: a market segmentation analysis." British Food Journal 122, no. 7 (April 24, 2020): 2341–58. http://dx.doi.org/10.1108/bfj-08-2019-0626.
Full textAbstract:
PurposeThis paper examines determinants of consumer interest in organic versions of wheat products by analyzing differences in selected factors among groups of consumers, distinguished by their likelihood of purchasing organic wheat products. The analysis is performed for bread and cookies to examine whether the findings are different for virtue and vice food categories.Design/methodology/approachA consumer survey was conducted across the western United States in 2017. Latent class modeling is used to identify groups of “very likely,” “likely” and “unlikely” consumers of organic wheat products, based on preferences for organic wheat products and attitudes toward organics in general.FindingsConsumer preferences and willingness to pay (WTP) for organic foods depend on product type. Additionally, significant differences are found across consumer groups—regardless of product type—in the importance they place on labels and product characteristics, WTP, reasons for (not) purchasing organic products and consumption limitations.Research limitations/implicationsThe group of organic consumers may be underrepresented in the sample. In addition, since actual behavior was not observed—respondents provided only stated preferences or responses to hypothetical questions—the results should be interpreted carefully.Originality/valueFew studies have examined preferences for organic wheat products across consumer groups. This study is also the first to examine the connection between wheat/gluten intolerance/avoidance and preference for organic versions of wheat products. Finally, this study adds to the limited literature on consumer preferences for organic virtue and vice food products.
3
Linder, N. S., G. Uhl, K. Fliessbach, P. Trautner, C. E. Elger, and B. Weber. "Organic labeling influences food valuation and choice." NeuroImage 53, no. 1 (October 2010): 215–20. http://dx.doi.org/10.1016/j.neuroimage.2010.05.077.
Full text
4
Hsieh, Ming‐Feng, and Kyle W. Stiegert. "Store Format Choice in Organic Food Consumption." American Journal of Agricultural Economics 94, no. 2 (October 13, 2011): 307–13. http://dx.doi.org/10.1093/ajae/aar100.
Full text
5
Baker, Susan, Keith E. Thompson, Julia Engelken, and Karen Huntley. "Mapping the values driving organic food choice." European Journal of Marketing 38, no. 8 (August 2004): 995–1012. http://dx.doi.org/10.1108/03090560410539131.
Full text
6
Premaratna, S. P., L. J. Machado, and M. N. Gunawardena. "Urban consumers' choice of optimal and suboptimal products: Organic and Non-Organic Food Choices." Sri Lanka Journal of Advanced Social Studies 10, no. 2 (December 30, 2020): 1. http://dx.doi.org/10.4038/sljass.v10i2.7150.
Full text
7
Owusu, Rebecca, and Samuel Kwesi Ndzebah Dadzie. "Heterogeneity in consumer preferences for organic and genetically modified food products in Ghana." African Journal of Agricultural and Resource Economics 16, no. 2 (June 30, 2021): 112–25. http://dx.doi.org/10.53936/afjare.2021.16(2).08.
Full textAbstract:
Consumers are increasingly becoming very concerned about food safety, with many giving preference to organic food products over conventional food products, which make use of agrochemicals with potential implications for health. Furthermore, to make the food choice decisions even more complex, genetically modified (GM) foods have been introduced in an attempt to meet global food demand. Consumers therefore must make decisions regarding organic and GM foods. This paper investigates consumer heterogeneity for organic and GM tomatoes in Ghana using advanced discrete choice modelling techniques. The data for empirical application come from a choice experimental study conducted among 200 consumers in Ghana. Our econometric modelling revealed that the sampled consumers preferred organic tomatoes that are produced locally and certified by the Food and Drugs Authority. However, we find a likelihood that women and older consumers may have preferences for GM tomatoes with environmental and health benefits. Policy implications are drawn from the findings of the study.
8
Palupi, Nadya Suci, Dian Novita Chandra, Judhiastuty Februhartanty, Helda Khusun, Nisrina Hanisa, and Dian Kusuma Dewi. "Nutrient-rich food index 9.3 score and food choice values among female online food delivery users during COVID-19 pandemic." World Nutrition Journal 7, no. i2 (February 29, 2024): 65–77. http://dx.doi.org/10.25220/wnj.v07.i2.0009.
Full textAbstract:
Background: The COVID-19 pandemic has transformed eating habits, leading to an increased reliance on online food delivery. It's crucial to comprehend the diet quality and food choices among female users during this period.
Objective: This study aims to explore the association between diet quality score and the food choice motives among female online food delivery users during the COVID-19 pandemic
Methods: This online cross-sectional study involved surveying 405 female users recruited through consecutive sampling. The Food Choice Values Questionnaire (FCVQ) was utilized to understand their food choices, while nutrient intake and diet quality were assessed using the Nutrient-Rich Food 9.3 Index Score (NRF 9.3). Subsequently, the collected data underwent both univariate and multivariate analyses. Potential biases might arise due to time constraints during the pandemic and reliance on self-reported online data. Moreover, the method used to measure nutrient intake might not be ideal for this demographic, lacking tailored tests. Nonetheless, it’s important to highlight that the survey underwent prior validation among Indonesian adults, affirming its broad applicability.
Results: Female users showed low average NRF 9.3 scores (241.67), indicating poor diet quality. Their prioritized food choice motives were also low. Significant associations surfaced between NRF 9.3 scores and food choice motives—tradition (p<0.01, r: 0.229), comfort (p<0.01, r: 0.223), organic (p<0.01, r: 0.231), safety (p<0.001, r: 0.162), weight control/health (p<0.01, r: 0.171), and income (p<0.05).
Conclusion: The NRF 9.3 score is likely to increase when there are higher scores for tradition, comfort, and organic factors, and when income exceeds the minimum regional wage.
9
Jiumpanyarach, Waripas. "The impact of social trends: teenagers’ attitudes for organic food market in Thailand." International Journal of Social Economics 45, no. 4 (April 9, 2018): 682–99. http://dx.doi.org/10.1108/ijse-01-2017-0004.
Full textAbstract:
Purpose The purpose of this paper is to investigate teenagers’ preferences, attitudes, and purchasing power towards organic foods in markets and to explain influences of teenagers’ choices and purchasing intentions on organic foods. Design/methodology/approach A paper-based and a web-based survey were conducted among 557 teenagers in Thailand. A choice experiment logit model was used to identify factors influencing decision in purchasing. Findings The study found that teen consumers were likely to buy ready-to-cook organic food items instead of conventional food items because of health and food safety concerned under their budget constraints. The willingness to pay found organic food items (eggs, pork, chicken) had negative impact but organic opinion had positive impact. The attitudes on high price of organic food items were positive impact because of production process, quality, and quantity of products. Research limitations/implications Teenagers’ consumption impacted on food demands in supermarkets and convenient stores because of their attitudes and behaviours in purchasing. The desired food characteristics should be good quality, safety for consumers, and available in the market nationwide. The supported policies for expanding organic markets were benefits for organic farmers to be sustainable farming. Originality/value This study examined the impacts of economic conditions and the premium quality healthy food products on teenagers’ food motivation.
10
Dudziak, Agnieszka, and Anna Kocira. "Preference-Based Determinants of Consumer Choice on the Polish Organic Food Market." International Journal of Environmental Research and Public Health 19, no. 17 (September 1, 2022): 10895. http://dx.doi.org/10.3390/ijerph191710895.
Full textAbstract:
Background: The development of the organic food market in Poland is currently at a fairly high level. There is a growing demand for organic food, but the share of total sales remains low. There are still many barriers related to the availability of organic food and information about it. In addition, consumers are skeptical of the inspection system in organic farming and admit that these foods do not meet their expectations regarding sensory qualities. Methods: The article conducted its own research, using an author’s survey questionnaire, which was distributed in Lublin Province. The research sample consisted of 342 respondents and was diverse in terms of gender, age and place of residence. The purpose of the analysis was to ascertain the determinants affecting the choice of organic food. For the study, the method of correspondence analysis was used, the purpose of which was to isolate characteristic groups of consumers who exhibit certain behaviors towards organic products. Results: Respondents admitted that they buy organic food several times a month, most often spending an amount of EUR 10–20 (per month). They also paid attention to product labeling, with labels read mostly by residents of small towns (up to 30,000 residents). Respondents were also asked about the reasons why they do not buy organic food. The results of the analysis show that respondents believe it is too expensive, but they also cannot point out differences with other products. Conclusions: The main purpose of this article was to study the preferences of organic food buyers and to identify factors that determine their choice but that may also be barriers to purchasing this category of food. These issues need to be further explored so as to create recommendations in this regard for various participants in the organic food market.
Dissertations / Theses on the topic "Organic food choice"
1
Adamsen, Jannie Mia. "An Australian Choice Study: Food for Thought." Thesis, Griffith University, 2014. http://hdl.handle.net/10072/367477.
Full textAbstract:
Organic food is claimed to be one of the fastest growing food categories worldwide, with annual sale growth rates of 20-30%. While the uptake of organic foods is higher in G7 countries, organic consumption rates in Australia are significantly lower than other comparable Western markets, despite general positive attitudes towards organics, and significant organic production areas. Impediments to organic food uptake have been identified previously from both a supply- and demand-side perspective. Impediments include availability, pricing and certification.
The aims of this research are twofold. First, this research seeks to understand what Australian consumers currently understand about organic certification schemes and labelling. Second, it incorporates a large-scale national survey that examines preferences for organic alternatives. This research applies a choice-based method, best-worst (BW) scaling, in three organic food categories to understand the trade-offs that respondents are willing to make.Thesis (PhD Doctorate)
Doctor of Philosophy (PhD)
Griffith Business School
Griffith Business School
Full Text
2
BERENSZTEJN, JULIA ROITER. "ORGANIC FOOD CHOICE: A MATTER OF TASTE OR BELIEF?: AN EXPERIMENT." PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2014. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=24467@1.
Full textAbstract:
PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIROOs alimentos orgânicos têm sido alvo de vários estudos. Consumidores justificam sua preferência por serem considerados mais saudáveis, por preservarem o meio-ambiente e por questões éticas. Outra razão de escolha frequentemente apontada é a questão do sabor. Alimentos orgãnicos são considerados mais saborosos do que não orgânicos. Foi conduzido um experimento com 142 consumidores de alimentos orgânicos, em duas feiras de alimentos orgânicos no Rio de Janeiro, utilizando suco de laranja e cenoura: orgânicos e não orgânicos. O entrevistado deveria avaliar atributos dos produtos, inicialmente sem serem identificados como orgânico e não orgânico. Em seguida, avaliou os mesmos atributos, desta vez com as amostras identificadas. Os resultados sugerem que a crença de que um alimento orgânico é superior a seus equivalentes não orgânicos sobrepõe-se à percepção de sabor.
Organic food has been the subject of several studies over the past years. Health and environmental concerns, as well as ethical issues have been considered the main reasons that justify their purchase. Moreover, another reason pointed out is the matter of taste: organic food has been believed to have a better taste than non-organic food. An experiment was carried out at two organic fairs in Rio de Janeiro, with 142 consumers of organic food, using samples of orange juice and carrots, both organic and non-organic. A blind test was conducted and afterwards a test identifying each sample as organic and non-organic. Results indicate that the belief that an organic food has a better taste overlapped their actual taste.
3
Chen, Bo. "ESSAYS ON ORGANIC FOOD MARKETING IN THE U.S." UKnowledge, 2017. http://uknowledge.uky.edu/agecon_etds/51.
Full textAbstract:
This dissertation examines organic food marketing from three aspects: household demand for organic food, household choice of retail formats accounting for preference organic food preference, and farmers’ joint adoption of organic farming and direct marketing methods. In Chapter Two, given the fast growth of private label milk and organic milk in the U.S., we estimate a censored demand system to study the demand relations among types of milk differentiated by brand types and organic status, using recent Nielsen Homescan data. We find that sociodemographic factors still play important roles in a household choice of milk types, and fluid milk is an inferior good. Moreover, as income increases, households are more likely to shift from buying conventional milk to organic milk and from private label conventional milk to branded conventional milk, as indicated by the asymmetric cross price elasticities.
In Chapter Three, we examine whether households’ preference for organic food can affect their retail format choices for their grocery shopping trips. We model households’ choices of five major retail format with a conditional logit model, also using the Nielsen Homescan data. Our main findings are that regular organic user households are more likely to patronage organic specialty stores and discount stores, but less likely to shop in warehouse clubs. Price, consumer loyalty, and household shopping behavior also affects household retail format choice.
In Chapter Four, we examine the relation between farmers’ adoption of organic farming and direct marketing, given their similar objectives in satisfying consumer demand and increasing farm income. We model farmers’ adoption of the two practices with a bivariate simultaneous linear probability model using data from USDA Agricultural Resource Management Survey. Our main finding is that the farmers’ adoption of organic farming decreases their probability of adopting direct marketing, whereas the reverse effect is insignificant. Also, organic farming is found to improve gross farm income.
4
Rutledge, M. P. "Assessing demand for organic lamb using choice modelling." Diss., Lincoln University, 2009. http://hdl.handle.net/10182/1110.
Full textAbstract:
The worldwide market for organic foods is growing fast, but New Zealand meat producers have been slow to respond. Specifically, New Zealand producers have little or no organic lamb products for export or domestic sale. Part of the reason for this hesitancy to meet demand with supply is that the nature of the demand and consumer willingness to pay for the product is not well understood. The purpose of this study is to investigate New Zealand organic food consumers’ attitudes towards organic food and production methods and to evaluate consumer willingness to pay for an organic lamb product. Data for this study was collected using computer aided personal interviewing (CAPI) in supermarkets and speciality stores in Christchurch and Wellington. The study questioned consumers about their consumption habits, attitudes towards organic food and production methods and presented choice modelling scenarios to test willingness to pay for different attributes of lamb. Factor analysis is used to group the 12 attitudinal questions into three factors which were then placed into a two step cluster analysis to create consumer segments. Choice modelling was then used to measure consumer preferences for the tested attributes of lamb. From the factor and cluster analysis three distinct consumer segments were found and labelled as Committed Organic Seekers, Convenience Organic Consumers and Incidental Organic Consumers. These labels reflect each group’s organic consumption habits and attitudes towards organic food. The choice modelling results show that there is a willingness to pay for organic lamb. The three identified consumer groups state they would pay a premium of 61%, 44% and 26% respectively for organic lamb over standard pasture raised lamb. This paper gives an insight into consumer attitudes and preferences towards a product that could provide a way for New Zealand farmers to increase their returns. It contributes to the body of knowledge about the likely consumer profiles of regular consumers of organic food. There are only a few other studies that have attempted to measure consumer attitudes and willingness to pay for organic meat, however, the author is not aware of any published example of a study that has specifically investigated demand for organic lamb anywhere in the world. The study provides information about stated willingness to pay for five different attributes of lamb; this information should be of value in assisting the industry by showing which product offerings are likely to generate the highest sale price.
5
Grankvist, Gunne. "Determinants of choice of eco-labeled products /." Göteborg, 2002. http://www-mat21.slu.se/publikation/pdf/Gunne.pdf.
Full text
6
Bienenfeld, Jason Michael. "Consumer Willingness to Pay for Organic, Environmental and Country of Origin Attributes of Food Products." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1396017355.
Full text
7
Lonca, Franck. "Consumer preferences for the origin of ingredients and the brand types in the organic baby food market." Thesis, Kansas State University, 2010. http://hdl.handle.net/2097/7062.
Full textAbstract:
Master of ScienceDepartment of Agricultural Economics
Hikaru H. Peterson
This study investigates consumers’ preferences for organic baby meals. The growth of the U.S organic industry has been notable during the last two decades. The U.S. organic farmers do not produce enough quantity to meet the increasing U.S demand for organic food, and increasingly more organic foods are manufactured from organic ingredients produced outside the U.S. Tensions have emerged in the organic sectors as large-scale companies have seized opportunities to sell products differentiated with the organic label. The study aimed to estimate U.S. consumers’ willingness to pay (WTP) for selected attributes (type of brand, production attributes, and origin of ingredients) of baby meal products using a choice-based conjoint analysis. The organic offerings represent a nontrivial share of this market. In recent years, offerings under store brands have also been increasing. The study identified that consumers preferred a major national brand with a large market share such as Gerber (80%) to the other types of brands including store brands. In terms of product characteristics, pesticide free and non-GMO products were seen as consumers’ top priorities. Consumers would not buy products that did not exhibit these two characteristics. Minimally processed products seemed not to matter for the majority of consumers, and these products (sold frozen) were expected to be a niche market. Besides, a product made with U.S ingredients (organically or non-organically grown) was associated with a higher utility. Firms can run a cost-benefit analysis to see if sourcing U.S. ingredients could increase profit. Running experimental auctions are recommended to firms that want to elicit WTP for U.S grown ingredients and implement an efficient marketing strategy. This study is a preliminary analysis that highlighted consumers’ preferences in the baby food market, and future analysis would complement the findings.
8
Magnusson, Maria. "Consumer Perception of Organic and Genetically Modified Foods : Health and Environmental Considerations." Doctoral thesis, Uppsala : Acta Universitatis Upsaliensis :, 2004. http://publications.uu.se/theses/abstract.xsql?dbid=4218.
Full text
9
Marshall, Catherine. "Body dissatisfaction, concerns about aging, and food choices of baby boomer and older women in Manitoba." Dietitians of Canada, 2012. http://hdl.handle.net/1993/23828.
Full textAbstract:
The objectives of this research project were to (1) explore perceptions and experiences related to body dissatisfaction, aging, and the use of body work practices among baby boomer and older women; and (2) explore healthy eating attitudes and barriers, food choice influences, dieting behaviours, and food product usage/attitudes among these women. Fourteen focus groups with baby boomer and older women were conducted in urban and rural areas of Manitoba (n=137). Participants also completed a questionnaire and height and weight measurements. Body image, aging and food were intimately connected in women’s lives. Feelings about the body were closely connected to the experience of aging and perceptions of the body influenced food choices and attitudes. This thesis adds value to the existing literature by exploring the connections between aging, food, and the body, from the perspectives of baby boomer and older women.
10
Pozo, Veronica F. "Consumer preferences for emerging trends in organics : product origin and scale of supply chain operations." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2329.
Full textBooks on the topic "Organic food choice"
1
David, Richard, and Byers Dorie, eds. Taste life! the organic choice. Bloomingdale: Vital Health Publishing, 1998.
Find full text
2
Thies, Janice E. Co-Existence in the Fields? GM, Organic, and Conventional Food Crops. Edited by Ronald J. Herring. Oxford University Press, 2014. http://dx.doi.org/10.1093/oxfordhb/9780195397772.013.36.
Full textAbstract:
A central tenet in a free society is the freedom to choose how to conduct one’s life and manage one’s property, with the responsibility to see that these same freedoms are ensured for others. Considerable effort must be expended to enable freedom of choice among a population, particularly in contentious circumstances, and especially in open systems, such as agriculture. The emergence of conventional agriculture, which relies on the heavy use of synthetic, agrochemical inputs required that concessions/compromises be made, largely by organic farmers, to enable conventional and organic agriculture to co-exist. The advent of genetically modified (GM) crops presents unique co-existence issues, particularly in light of the natural ability of transgenic organisms to hybridize, reproduce, and spread in the environment. Means by which the integrity of organic, conventional and GM farming systems might be assured in order to preserve and ensure farmer and consumer choice is discussed.
3
(Editor), Maurizio Canavari, and Kent D. Olson (Editor), eds. Organic Food: Consumers' Choices and Farmers' Opportunities. Springer, 2007.
Find full text
4
Olson, Kent D., and Maurizio Canavari. Organic Food: Consumers' Choices and Farmers' Opportunities. Springer London, Limited, 2007.
Find full text
5
Olson, Kent D., and Maurizio Canavari. Organic Food: Consumers' Choices and Farmers' Opportunities. Springer, 2010.
Find full text
6
Ankeny, Rachel A. Food and Ethical Consumption. Edited by Jeffrey M. Pilcher. Oxford University Press, 2012. http://dx.doi.org/10.1093/oxfordhb/9780199729937.013.0026.
Full textAbstract:
Traditional stories about food consumption would indicate that over the course of history, choosing what to eat and drink has been a relative simple endeavor for most people, who often did not give much thought to their choices or the values underlying them. Today, our choices about what foodstuffs to consume are more than just a simple attempt to fill an empty stomach. This article examines contemporary food ethics, ethical food consumerism, and "ethical food consumption." It argues that contemporary and historic discussions of food ethics differ in terms of connection between identity and ethical food choices, which in turn has reshaped what we know about ethical food choices. The article first discusses vegetarianism and veganism before turning to animal welfare, local consumption, organic foods, food products that are free of genetically modified organisms, food miles and sustainable/green products, boycotts and cause-related marketing, fair trade, and overconsumption and freeganism.
7
Duram, Leslie A., ed. Encyclopedia of Organic, Sustainable, and Local Food. ABC-CLIO, LLC, 2009. http://dx.doi.org/10.5040/9798400693847.
Full textAbstract:
A comprehensive compilation of entries illuminates the key trends, activities, and themes in organic, sustainable, and local food, covering consumers, organizations, farming, policies, and much more. The Encyclopedia of Organic, Sustainable, and Local Food pulls together a fascinating array of diverse, interdisciplinary topics to provide a thorough overview of our current alternative food system. With increasing attention focused on organic and local food, many people are attracted to these sustainable food choices. Yet despite its popularity, there are misconceptions and a general lack of understanding about organic and local food. This encyclopedia illuminates social concerns, economic trends, policy influences, and ecological terms to provide a comprehensive overview. Contributions from expert authors from government agencies, research universities, and private organizations provide key information on each of these relevant topics. Eating is a basic human activity, yet many people do not know where their food comes from. This book helps readers fill the gap between the trendy and the factual. Features • 150 comprehensive, A–Z entries cover all aspects of organic food and farming, local food production and consumption, and sustainable food initiatives • A chronology of the years 1860–2009 includes over 40 events, detailing the history and evolution of organic and local food • 30 photographs depict current themes in sustainable farming and organic/local food • A bibliography lists key references for readers who wish to follow up on a specific theme
8
Zoumbaris, Sharon K. Nutrition. ABC-CLIO, LLC, 2009. http://dx.doi.org/10.5040/9798400692505.
Full textAbstract:
Nutrition addresses the most hotly debated topics in the news today: obesity, food safety, irradiation, and vegetarianism and also describes the currently accepted principles of good nutrition for men, women, and children. Despite the abundance of advice on food and diet, more Americans are obese than ever before, diabetes rates are skyrocketing, and more foods are recalled due to contamination. It is high-time for non-biased answers to the question of what is healthy and safe to eat. Nutrition provides those answers. The book explains basic guidelines for healthy eating, along with the government’s role in nutrition. It examines the issues of food safety and technology and the debates about genetically modified foods, organic foods, and vegetarian dining. Food bans, such as those on transfats are discussed, as are vitamins and supplements. After tracing the history of the study of nutrition and identifying principal researchers, the book examines seven major controversies in nutrition today. This basic guide to healthy eating will give both students and adults the tools they need to choose a diet that is healthy and safe.
9
Brehm, Barbara A. Food Labels. ABC-CLIO, LLC, 2019. http://dx.doi.org/10.5040/9798400652691.
Full textAbstract:
This book provides an approachable introduction to food labels. While aimed primarily at teens and young adults, it is a valuable tool for anyone who wants to better understand what food labels are really saying and make healthy food choices. How accurate is the Nutrition Facts Panel, and who decides what information goes on it? Why don't all foods have nutrition or ingredient information? How can you tell if a product is organic, non-GMO, or ethically produced? Are words such as "all-natural" and "light" on packaging meaningful or just clever marketing? Food Labels: Your Questions Answered, a part of Greenwood's Q&A Health Guides series, provides clear, concise answers to these and many other questions readers may have about the labels and health claims found on food packaging. Each book in this series follows a reader-friendly question-and-answer format that anticipates readers' needs and concerns. Prevalent myths and misconceptions are identified and dispelled, and a collection of case studies illustrates key concepts and issues through relatable stories and insightful recommendations. The book also includes a section on health literacy, equipping teens and young adults with practical tools and strategies for finding, evaluating, and using credible sources of health information both on and off the internet—important skills that contribute to a lifetime of healthy decision-making.
10
Davis, Rochelle, and David Joachim. Fresh Choices : More than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic. Rodale Books, 2004.
Find full textBook chapters on the topic "Organic food choice"
1
Poonia, Archana, Shweta Dahiya, and Parveen Siwach. "Consumer Concerns and Choices for Processed Organic Food." In Transforming Organic Agri-Produce into Processed Food Products, 77–95. Boca Raton: Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003329770-5.
Full text
2
"Psychology of Organic Food Choice." In Organic Production and Food Quality, 243–57. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118244975.ch11.
Full text
3
Fitzmaurice, Connor J., and Brian J. Gareau. "Organic Hits the Mainstream." In Organic Futures. Yale University Press, 2016. http://dx.doi.org/10.12987/yale/9780300199451.003.0003.
Full textAbstract:
With the passage of the U.S. Organic Foods Production Act (OFPA) of 1990, organic food left the fringes of America’s agricultural economy and received federal recognition— and regulation. But how did organic farming become a niche market governed by regulations aimed at limiting the use of synthetic chemical pesticides and fertilizers, rather than by more holistic concerns about society and ecology? This chapter provides an overview of the regulatory processes that yielded both the OFPA and the final USDA organic standards implemented in 2000. While the federal government’s approach to organic farming began with a holistic, process-based definition of organic agriculture in the USDA’s 1980 “Report and Recommendations on Organic Farming,” the final standards came to focus on issues surrounding chemical inputs. This process served to settle the organic market by providing commensurability, offering a consistent basis for consumer choice, not broad agricultural sustainability.
4
Baziana, Sotiria, and Eirini Tzimitra-Kalogianni. "Investigation of Consumer Behavior." In Brand Culture and Identity, 1400–1411. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-7116-2.ch075.
Full textAbstract:
Evidence shows that sustainability not only helps a business case getting stronger, but also embraces a sustainability agenda which can stimulate innovation, pushing companies to rethink their operations, products and business models. In addition, during the past few years the demand for organic wine has increased and many Greek businesses have entered the market, advertising the superiority of organic wine. The main objective of this study is to portray the need for an implementation of new technologies in the distribution and supply of organic wine in the city of Xanthi. Furthermore, the investigation of consumers' attitude will constitute the basis for further development of business strategies regarding sustainability and innovation in the agri-food chain. From the quantitative and qualitative data, the statistical analysis will provide findings on consumer behavior, attitudes, new trends, and factors that affect the choice of organic wine. Finally, the current paper is indicative of the general consumer stance towards organic-products.
5
Menino, Regina, and Daniel Murta. "The Insects as a Workforce for Organic Fertilizers Production – Insect Frass." In Organic Fertilizers [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.100144.
Full textAbstract:
Following the evolution of composting technology, the process of digestion of a biological substrate by insects (entomocomposting) represents the last stage; however, from its initial context of producing an organic fertilizer, the role of entomocomposting has been imposing itself (due to increasing demographic pressure) mainly in the safe disposal of organic waste (in rampant growth) and in the breeding of insects for food and feed, for the sake of food security. Both these last goals converge in the first, as the safest disposal of the compost is its use as organic fertilizer; but the organic substrates are of a diversified nature, as are the species of insects which have already proved themselves in entomocomposting; hence, for each of the purposes in view, the choice is vast and, in the same way, the entomocompost composition is wide-ranging. Furthermore, various types of organic substrates, in addition to a microbial flora with symbiotic effects, may sometimes be able to transmit to the frass a harmful load of heavy metals and/or, depending on the composting insect agents, the presence of microorganisms harmful to crops and to humans and animals; in these situations, the former should be encouraged, and the latter counteracted through appropriate composting technology. Directives and legislation in this area, if properly considered, constitute a fundamental basis for ensuring the appropriate use of this particular kind of organic fertilizer. Apart from the production of insects for food and feed, where the choice of which insect is determined at the outset, the preference for the insect to be used in entomocomposting should be considered according to its proficiency in biological digestion of the organic substrates available for this purpose and the fertilizing quality of the frass produced. Although a multitude of species have been evaluated, to date, for the digestion of organic substrates, most have been used in assessing their specific potential for certain functionalities of frass related to crop nutrition and health, but there are few which, either by prolificacy, proficiency or rapidity in digesting substrates, exhibit capacity to compete in rural environment; nevertheless, new species could be evaluated in the framework of the research of competitors for entomocomposting of all or each substrate type and for each of the main anticipated objectives, meanwhile, genetic improvement to obtain new strains specialized for different organic substrates has already started to take its first steps. In addition to the binomial “insect x substrate” the composting technology constitutes the third fundamental factor for the efficiency of the process. Insects use as a composting agent has been suggested several decades ago, but it was only in the last decade that this process grown from the garden to the factory. Within rural areas, entomocomposting could play a key role within a circular economy, where recycling and reusing potentially polluting wastes safely returns to the land the enduring fertility that enables the sustained production that generated them, requiring no particularly upscale installations, equipment or technical training; it can, therefore, be adapted to any size of agricultural holding, from smallholdings to large industrial holdings, on the other hand, and in order to obtain a controlled production and high quality entomocompost, it is needed to implement industrial technologies and the composting unit can achieve a very high production per square meter, comparing with traditional composting methods. However, whether from the perspective of agriculture, livestock or forestry, the production of waste for entomocomposting always falls far short of the necessary scale, and therefore always requiring the use of biodigested organic waste from agricultural industries, provided that the necessary precautions are taken; in any case, it always constitutes added value, due to the products it generates, in addition to the inestimable value of the productive disposal of potentially polluting products. Despite all the advantages mentioned above, the controversy over the organic vs. mineral fertilizer option persists, often fuelled by myths on both sides, but the successes already achieved with insect entomocomposts, such as the black soldier fly (Hermetia illucens L.) or the mealworm (Tenebrio molitor L.), in field trials, which are gradually adding up, anticipate an important role for insects in safeguarding global food and environmental security.
6
Hsieh, Ming-Feng, and Kyle W. "The Consumption Choice of Organics: Store Formats, Prices, and Quality Perception – A Case of Dairy Products in the United States." In Organic Food and Agriculture - New Trends and Developments in the Social Sciences. InTech, 2012. http://dx.doi.org/10.5772/28057.
Full text
7
Nasir, V. Aslihan, and Suphan Nasir. "Determining the Role of Communication and Distribution Channels for Organic Foods." In Advances in Business Strategy and Competitive Advantage, 149–64. IGI Global, 2017. http://dx.doi.org/10.4018/978-1-5225-2107-5.ch009.
Full textAbstract:
While, the market for organic foods is growing; the proportion of consumers who buy organic foods is still considered low. The role of communication activities is very important for promoting the organic food consumption. In order to create awareness and generate demand for organic foods, companies need to use effective communication tools. Companies in the agribusiness sector try to take advantage of the information and communication technologies in the digital era with the purpose of communicating the value of their offer to consumers. Companies need to know which information sources (channels) are most influential in purchase decision while communicating with consumers. Thus, the aim of this study is to examine consumers' credibility perceptions of communication channels that are used to promote organic food. The great majority of the respondentsin this study mentioned that they had never seen organic food ads. However, a significant number of consumers who had seen organic food ads declared Internet as the medium they had exposed to organic food ads. Nevertheless, our study revealed that the respondents did not perceive Internet as a credible source of information about organic foods. Yet, online social networks were perceived as more reliable source of information about organic foods when compared to majority of traditional media such as radio and newspaper ads. The distribution channels that consumers prefer to purchase organic foods was also investigated; and it is found that a significant portion of the consumers choose supermarkets and neighborhood bazaars for their organic food shopping whereas Internet/online shops and pharmacy stores were shown as the least preferred shopping alternatives. Finally, a substantial majority of the consumers mentioned high prices and availability as the main barriers against buying organic foods.
8
Goyal, Manish Kumar, and Irom Royal. "Soil Carbon Sequestration." In Natural Resources Management, 188–212. IGI Global, 2017. http://dx.doi.org/10.4018/978-1-5225-0803-8.ch010.
Full textAbstract:
The gaseous composition of our earth's atmosphere has changed drastically in recent years. This has resulted in unprecedented global warming, hydrological variation, and various climate change impacts in different places of the world. Mitigation and adaptive strategies of climate change through soil carbon sequestration technique is emerged as an alternative option. Among the different types of soil, forest soil has the highest potential to sequester atmospheric carbon because of its rich ecology. However, human-induced deforestation activities and traditional methods of cultivation perturb the soil of organic carbon. Therefore, it is essential to understand the various influencing factors and subsequently the improvement of existing ecosystem for the mitigation of global climate change to some extent. Studies and innovative research on agroforestry, including soil carbon sequestration at regional level, will be a better choice for improvement of environment, food security, and climate change.
9
"Not Ready to Make Nice." In Good Enough to Eat? Next Generation GM Crops, 189–212. The Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/bk9781788010856-00189.
Full textAbstract:
Surveys from the USA (Pew Research Institute, 2016) showed that 76% of people who bought organic foods did so because they believed they were healthier. In the same survey, 39% of Americans believed that GM foods are worse for their health. Some people said they choose organic food specifically because they want to avoid GMOs. Without exception, one of the things that every organic certifier has in common is that they preclude the production of GM plants, or the use of GM plant-derived products as animal feed. This is a situation that appears to be accepted as “cast in stone”. But it is also true that back in the 1990s, this was not necessarily a certainty.
10
Levkina, Ruslana, Yana Kotko, and Artur Levkin. "STRATEGIC MANAGEMENT OF SUSTAINABLE DEVELOPMENT OF AGRICULTURAL ENTERPRISES." In Economic development strategies: micro, macro and mesoeconomic levels. Publishing House “Baltija Publishing”, 2021. http://dx.doi.org/10.30525/978-9934-26-191-6-28.
Full textAbstract:
According to the authors, the transition of agricultural enterprises to the position of sustainable development is possible only with the effective implementation of appropriate strategy, which aims to form an integrated approach to economic, social and environmental issues. In this case, under social issues it is understood not only the creation of conditions for food security of the country in terms of ensuring the quantitative indicators of consumption of agro-food products, but also compliance with the qualitative characteristics of food products. These include foods that are made from raw materials derived from organic technology, and contain a particular set of vitamins, minerals, amino acids, etc. The transition to organic technology in general and especially in the cultivation of labor-intensive crops (berries, fruits, vegetables) creates conditions for solving the most pressing social issues: increasing employment in rural areas, the development of rural infrastructure, etc. Thus, the study of the structure of the mechanism of effective management of sustainable development of agricultural enterprises is particularly relevant and allows to choose a strategy that takes into account the maximum number of different factors of influence. The article offers the authors’ approach to the solution of theoretical, methodological and practical issues of implementing the models of building the mechanism of agricultural enterprises by switching to organic methods of farming and expanding specialization through high-yield crops. This will undoubtedly lead to
Conference papers on the topic "Organic food choice"
1
Urbonavičius, Sigitas, Vytautas Dikčius, and Andrius Petrauskas. "Impact of ethnocentrism on buyer's choice of organic food products." In The 6th International Scientific Conference "Business and Management 2010". Vilnius, Lithuania: Vilnius Gediminas Technical University Publishing House Technika, 2010. http://dx.doi.org/10.3846/bm.2010.068.
Full text
2
Ludviga, Iveta, Diana Ozolina, and Liudmila Afonina. "Consumer Behaviour And Values Driving Organic Food Choice In Latvia: A Means-End Chain Approach." In Contemporary Issues in Business, Management and Education ‘2012. Vilnius, Lithuania: Vilnius Gediminas Technical University Publishing House Technika, 2012. http://dx.doi.org/10.3846/cibme.2012.35.
Full text
3
Golubkov, Mikhail A., and Valentine Y. Myagkov. "GMO-based or Organic Agriculture: What Choice Might be Better for Food Security in the Long Term Perspective?" In International Scientific Days 2018. Wolters Kluwer ČR, Prague, 2018. http://dx.doi.org/10.15414/isd2018.s1.05.
Full text
4
Özkaya, Pelin, DİLAY YILDIZ, MÜGE UYARCAN, and SEVAL DAĞBAĞLI. "Production of New Generation Packaging Materials with Utilization of Food Wastes." In 7th International Students Science Congress. Izmir International guest Students Association, 2023. http://dx.doi.org/10.52460/issc.2023.018.
Full textAbstract:
Food packaging is considered as important as food production due to being determinant on the quality and safety of food, in addition to informing customers about the product details (shelf life, ingredients, presence of allergens, etc.). Hence, packaging technology has also been progressing together with food production techniques. Recently, environmentalist approaches have pushed the researchers to green technologies and materials within the production of innovative food packages. In this frame, selection of green and renewable materials can be considered as the first step for such kind of a production. Food wastes and/or by-products are claimed to be great choice for both waste management and reduction of cost. For this purpose, there exist a wide variety of food wastes that can be originated from fruit and vegetables (peels, seeds, hulls, juice, etc.), whey, molasses and so on. Production methods can also vary, such as being based on a chemical (e.g., production of chitosan) or biotechnological process (e.g., bacterial cellulose production as a packaging material ingredient). As a result, organic based packaging materials are obtained and that kind of production has also been investigated in the concept of “bioplastics”. Production of bioplastic packaging materials generally includes particular steps that can be aligned as pre-treatment of the food waste, main production step (extraction, alkaline treatment, etc.) via a selected method and the addition of a plasticizer to form an appropriate film. In biotechnological production applications, food wastes and by-products are generally utilized as a carbon source (substrate) with specific additives and the formation of necessary conditions for a microbial process, while parameters of the process, yield and purity of the product depend on the production itself. These packaging materials are mostly claimed to be promising alternatives with adequate physical and thermo-mechanical properties, as well as some extra functions such as gaining antimicrobial, antioxidant character with good gas barrier properties for a wide spectrum of food products. This study aims to present a general look on those new generation packaging materials with utilization of food wastes.
5
Džever, Sanja, Drazen Maric, Ksenija Lekovic, and Dunja Kostic. "Generation Z Attitudes Towards Organic Food: A Review." In 29th International Scientific Conference Strategic Management and Decision Support Systems in Strategic Management. University of Novi Sad, Faculty of Economics in Subotica, 2024. http://dx.doi.org/10.46541/978-86-7233-428-9_397.
Full textAbstract:
The global food market is continuously undergoing rapid and complex changes, creating a dynamic environment that demands constant adjustments and responses. Thus, the food industry has been increasingly popular nowadays as a research topic. Furthermore, academic researchers are notably interested in analyzing greater demand for organic food, particularly in developed countries. Despite the barriers that consumers encounter in the market, a growing percentage of them are currently shifting to organic purchases. Consequently, most of the research studies aim to understand consumer behavior since it is crucial for businesses and policymakers seeking to promote sustainable food systems. Consumer choices concerning food have a significant impact on the environment, as they are drivers of agricultural production. Despite the fact that Generation Z consumers will be the head of their households in the near future, little is known about their behavior. Therefore, the subject of this paper is organic food, with a special emphasis on Generation Z attitudes. The research gap is particularly concerning given that Generation Z is likely to embrace a lot of new trends on the market. Thus, this paper aims to define recommendations for further research on the topic in order to minimize the noticed research gap. Through a systematic literature review, the paper examines a total of five empirical studies published in the last four years.
6
DeVore, Dale P. "Preparation of Injectable Human Tissue Matrix." In ASME 2000 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2000. http://dx.doi.org/10.1115/imece2000-2509.
Full textAbstract:
Abstract Autogenous tissue has always been the best material for implantation. When available and practical, autogenous tissue preparations are inherently safe with no potential for rejection, allergic or immunogenic reactions. However it is rare that such tissue is readily available. Thus, allograft tissues have been the next best choice for implantation to repair or replace damaged, diseased or inadequate tissues. A recent survey from the American Association of Tissue Banks (AATB) reported that more than 400,000 allograft tissues were transplanted in 1996. These tissues included bone, tendon, skin, fascia, and dura, pericardium and cardiovascular. Tissues are recovered from organ and tissue donors and donation is strictly regulated by the Food and Drug Administration (FDA) and AATB to ensure the safety of such transplants. In the last decade there have been no confirmed reports of AIDS transmission from allograft implants.
7
Dubovaya, T. K., and V. V. Pavelyev. "Simulation of the Influence of Amount of Choline in Food on Dynamics of the Life Parameters of the Organism with Craniocerebral Injury." In 2018 Eleventh International Conference "Management of large-scale system development" (MLSD 2018). IEEE, 2018. http://dx.doi.org/10.1109/mlsd.2018.8551803.
Full text
8
Verbrugghe, Adronie, and Alexandra Rankovic. "Dietary choline in feline nutrition and its role in obesity prevention and liver health." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gyun6061.
Full textAbstract:
In North America, 60% of cats is estimated to be overweight or obese, predisposing cats to obesity-related health consequences, which reduce quality and quantity of life. Weight loss is recommended, yet current protocols are often unsuccessful. Moreover, drastic energy restriction can put overweight and obese cats at risk of developing feline hepatic lipidosis which can be fatal if left untreated.Choline, an essential nutrient, can be found naturally in organ meats, eggs, soybean and wheat germ. Commercial pet foods contain a supplemental source of choline to meet the recommendations set by the Association of American Feed Control Officials. For cats, 2400 mg/kg diet on a dry matter basis or 600 mg/1000 kcal metabolizable energy is recommended for growth and adult maintenance. Choline is a methyl group donor involved in multiple metabolic pathways and plays an important role in fat metabolism and mobilization, particularly in the liver. Choline is a precursor for phosphatidylcholine, an essential component of very-low-density lipoproteins, crucial for exporting triglycerides and cholesterol out of the liver and into circulation. Research in many animal species, including cats, has found that a diet deficient in choline results in hepatic fat accumulation. Similarly in rats, high-fat diet-induced fatty livers were reversed with choline. Choline supplementation studies in the animal nutrition field have largely focused on growth and weight gain in livestock. This research uncovered decreased fat deposition and increased lean carcass composition with supplementation of choline or its derivative betaine.
This session will summarize recent choline research in cats. The findings suggest that supplementing choline, above an animal’s recommended allowance, may help to reduce body fat gain in growing kittens after neutering, and help mobilize fats from the liver in overweight and obese cats, proposing a novel nutritional strategy for obesity prevention and liver health in domestic cats.
9
Sun, Julian, and Ang Li. "An Intelligent Recommendation Platform that Utilizes Artificial Intelligence to Drive People to Make Better Food Decisions." In 11th International Conference on Signal Image Processing and Multimedia. Academy and Industry Research Collaboration Center (AIRCC), 2023. http://dx.doi.org/10.5121/csit.2023.130911.
Full textAbstract:
People are often given options on restaurants to eat at and are also given the ratings of those restaurants. However, the ratings can sometimes be rather similar and hard to choose from, and it can also be hard to find a restaurant that suits a person's special needs, and people often eat at a singular place once they find a good restaurant; we want to change that by trying to encourage people to try new restaurants. While our idea isn't original, we still decided to add it to the list of probably hundreds of sites out there that do the same thing. We made a restaurant recommendation with one purpose in mind, to gather data from restaurants and share that data with everyone. We used many methods to get that data, create a user interface, and add that data to the site so everyone can use it. This project had originated from another idea for a Roblox sniping site which I was told was a bit too advanced and was suggested something similar in design. A restaurant recommender and a Roblox sniping site are similar in the way they both use web scraping. Web scraping is the ability of a website to get the code from other sites. Our restaurant recommender gets data from Yelp to add to our database in the way that a Roblox sniping site can get information from the Roblox catalog to display to people to see when there's a good bargain. The restaurant recommender uses the data it gets to give recommendations for a better restaurant and it gives the 3 worst reviews on the restaurant, which are to highlight some of the potential flaws of the input restaurant. The main pieces of data the recommender gets are the restaurant genre for people to see what kind of restaurant it is, the restaurant region to see what type of food the restaurant serves, the restaurant type to see if its a bar or restaurant or what type it is, the restaurant's overall rating to see how good the restaurant is, and the Yelp page of the restaurant, for a deeper look into the restaurant itself. We then use the data to get a better restaurant. We use the restaurant type, region, and genre to find a similar restaurant, and we use the rating to find a restaurant with a better rating. We used many libraries and coding languages to build our site. We used HTML and CSS to build the user interface, we used Python to run the server we were using and build the web scraper, and then we used csv for the database containing all the data. We used beautiful soup to organize the data, and we used requests to get user input. We used pandas for the data analysis and we used sklearn to build the predictor for a better restaurant.
10
AlShammari, Baraa Sayyar, Mohamed Hedi Slama, Kareem Badrawy, Rustem Sunagatov, Sergio Rondon Fajardo, Mohannad Adel Sebaih, Nitin Rane, et al. "Achieving Resurgence in Underperforming Wells: The Winning Combination of Coiled Tubing Intervention paired with Single Phase Retarded Inorganic Acid System – A Story of Success from South-East Kuwait." In SPE International Conference and Exhibition on Formation Damage Control. SPE, 2024. http://dx.doi.org/10.2118/217844-ms.
Full textAbstract:
Abstract Carbonate stimulations typically require formation-dissolving chemicals to eliminate near-wellbore damage by dissolving rock matrix or generating conductive channels such as wormholes to improve connectivity between the wellbore and the reservoir. Hydrochloric acid (HCl) has been a common choice for this purpose. However, commercially available emulsified acids, which contain acid droplets within a hydrocarbon phase, are preferred for acidifying carbonate at high temperatures. Nevertheless, these emulsified acids are usually highly viscous, leading to high friction pressure that cannot be mitigated by conventional friction reducers. In contrast, a more efficient single-phase retarded inorganic acid system (SPRIAS) was introduced to overcome these limitations. This paper presents a successful case study of SPRIAS's application in the oil and gas industry, particularly in high-temperature carbonate reservoirs. Advanced simulation software was used to model longer, intricate wormholes in high-temperature carbonate reservoirs. Selecting appropriate fluid solutions was crucial to optimize the stimulation treatment results. After laboratory testing, SPRIAS fluid was proposed to enhance the fluid selection. This addition to the selected treatment fluids improved the dissolution profile in the producing zone while reducing the reaction in the formation face. The successful application of SPRIAS resulted in a significant improvement in production rates and a longer productive life for the reservoir. This study demonstrates the effectiveness of SPRIAS in optimizing stimulation treatments for high-temperature carbonate reservoirs. This study examines two underperforming oil wells, X and Y, in South-East Kuwait, completed with 3.5-in tubing and 5.5-in liner, intersecting Middle Marrat, a tight carbonate formation with an average pressure of 9,500 psi and a bottomhole temperature of 240 DegF. The wells have a total depth of 12,700 ft and 13,400 ft, respectively, and production tubing set at 11,300 ft and 11,900 ft. SPRIAS system and viscoelastic diversion system were used to enhance the stimulation treatment results in high-temperature carbonate reservoirs. The execution began with drifting the well to target depth with a 1.75-in coiled tubing (CT), followed by injecting an aromatic solvent mixture across the liner to dissolve organic deposits. A stimulation treatment was performed, including a pre-flush, spearhead acid, and stages of SPRIAS paired with diversion. The post-stimulation production results for both wells showed a 4-to-5-fold increase in oil production. The selected fluids exhibited better solubility and controlled reaction rates, which optimized the treatment volume and increased the profitability of the stimulation treatments. This paper presents a novel approach to reviving a well's production while maintaining optimal economic values for high-pressure carbonate formations. The success of the proposed stimulation approach delivered breakthrough results and generated new interest in the particular formation. The study increases understanding of the benefits of using SPIRAS in similar environments and serves as a valuable resource for practicing engineers in the oil and gas industry.
Reports on the topic "Organic food choice"
1
Gupta, Shweta. Get the benefits of Clean and Green: Eat Organic! Science Repository, April 2021. http://dx.doi.org/10.31487/sr.blog.32.
Full textAbstract:
The choice of eating organic food has found its way in the growing trend globally as people have realized the needs of healthy self-improvement. Organic farming decreases the health implications brought about via air, water, and soil pollution.
2
Kuchler, Fred, Megan Sweitzer, and Carolyn Chelius. prevalence of the "natural" claim on food product packaging. Washington, D.C.: USDA Economic Research Service, May 2023. http://dx.doi.org/10.32747/2023.8023700.ers.
Full textAbstract:
U.S. food suppliers make claims about their production processes on food packaging that highlight attributes some consumers want while charging a higher price than for unlabeled products. Some labels use such claims as "USDA Organic" and "raised without antibiotics," which require different and more expensive production techniques than conventional agriculture. However, food suppliers can use the label that claims the food is "natural" at a relatively low cost because regulatory agencies treat the claim as meaning nothing artificial was added and the product was minimally processed. Numerous consumer food choice studies concluded that consumers equate the natural label on food with healthier food choices and more costly production practices that signify environmental stewardship. Informed by these previous studies' findings, the authors of this report estimate the frequency with which food suppliers make the natural claim on food packaging labels. Estimates are based on scanner data and comprehensive label data. Across all foods in 2018, 16.3 percent of retail food expenditures and 16.9 percent of all items purchased (unit sales) were for foods labeled natural, whereas 11.0 percent of Universal Product Codes (UPC) in stores were labeled natural on the packaging. Expenditures for food labeled natural were larger than expenditures for foods labeled USDA Organic. Natural labels were found predominately on processed products. For example, 95.6 percent of expenditures for vitamins and meal supplements were for products labeled natural, compared with 0.5 percent of expenditures for potatoes