Johannes Kahl

TL;DR: Overall, this review emphasises several documented and likely human health benefits associated with organic food production, and application of such production methods is likely to be beneficial within conventional agriculture, e.g., in integrated pest management.

TL;DR: The current meta-analysis shows that organic dairy products contain significantly higher protein, ALA, total omega-3 fatty acid, cis-9,trans-11 conjugated linoleic acid, trans-11 vaccenic acid, eicosapentanoic Acid, and docosapENTanoic acid than those of conventional types.

TL;DR: The contribution of organic agriculture to solve current problems linked to food security and environmental quality was discussed during the International Society of Organic Agricultural Research (ISOFAR) Symposium “Organic 3.0 is Innovation with Research”, held September 20-22, 2015, in conjunction with the first ISOFAR International Organic Expo, in Goesan County, Republic of Korea as mentioned in this paper.

TL;DR: A background is described which allows embedding of the quality definitions as well as evaluation methods into a conceptual framework connected to the vision and mission of organic agriculture and food production.

TL;DR: The genetic factor shows the highest impact on quality variables in carrots, causing a 7-11-fold difference between varieties in content of terpenes, β-carotene, magnesium, iron and phenolics as well as a 1-4- fold difference in falcarindiol, bitter taste and sweet taste.