This leaflet provides a practical overview for producers and others involved in tomato production and packaging, of what can be done at these steps to improve quality and safety of organically pro-duced tomatoes, in addition to certification and general food safety requirements. Other leaflets cover production of other commodities and separate leaflets aim at consumers and retailers

Brandt, Kirsten

Lück, Lorna

Torjusen,  Hanne

Velimirov, Alberta

Wyss, Gabriela

English

Organic Eprints

Info Organic HACCP   Production of Tomatoes Control of Quality and Safety in Organic Production ChainsKirsten Brandt, Lorna Lück. Gabriela S. Wyss, Alberta Velimirov, Hanne Torjusen                 © BLE, Bonn / Thomas Stephan   This leaflet provides a practical overview for producers and others involved in tomato production and packaging, of what can be done at these steps to improve quality and safety of organically pro-duced tomatoes, in addition to certification and general food safety requirements. Other leaflets cover production of other commodities and separate leaflets aim at consumers and retailers. Published by    In co-operation with       Funded by the Commission of the European Communities under Key Action 5 of the Fifth Framework Programme for Research and Technological Development               2 The Organic HACCP Project leaflets This is no. 12 of a series of 14 leaflets comprising informa-tion on how control of quality and safety can be further im-proved in organic supply chains across Europe. The Or-ganic HACCP project has reviewed studies of consumer concerns and preferences in relation to organic production systems and collected information about typical production chains for 7 commodities in regions across Europe. For each of the criteria listed below, the information was ana-lysed to identify Critical Control Points (CCPs), defined as the steps in supply chains where the qualities of the final product can be controlled most efficiently. CCPs were identi-fied using methods developed for Hazard Analysis by Criti-cal Control Points (HACCP), a standard procedure to pre-vent food safety risks. The new aspect is thus to improve how consumer concerns are addressed, through the use of the CCP concept for a wide range of criteria, not only safety. 1.  Microbial toxins and abiotic contaminants 2. Potential  pathogens 3.  Natural plant toxicants  4.  Freshness and taste 5.  Nutrient content and food additives 6. Fraud    7.    Social and ethical aspects  Overview of the chains examined for tomatoes Chain T2 (Netherlands)Chain T3 (Portugal)Chain T4 (Denmark)Production of tomatoes  by multiple producersProduction of tomatoes by single producerProduction of tomatoes by single producerPacking of tomatoes  by multiple producersPacking of tomatoes by single producerPacking of tomatoes by single producerTransport of tomatoes by transport companyWholesale of tomatoes by producerDistribution of tomatoes by supermarket chainWholesale of tomatoes by wholesalerTransport of tomatoes by producerRetail by supermarket outletDistribution of tomatoes by supermarket chainRetail by health food storeRetail by supermarket outlet  The diagram shows the analysed organic supply chains for tomatoes throughout Europe. On the project’s homepage (www.organichaccp.org) they are shown in more detail and each of the CCPs are shown and described.    Variety selection Important issues to control at this step The variety is very important for taste, appearance and shelf life of tomatoes. However, varieties with very good taste, appearance and shelf life often do not give the highest yield. Specific problems for organic production Many consumers of organic tomatoes prefer to have a choice of traditional and/or local varieties with different tastes and uses. At the same time the marketing and retail business demand large batches of uniform products. Resistance to diseases and pests is very important for or-ganic growers, in particular to root diseases (in greenhouse production) and late blight (Phytophtora) (for outdoors pro-duction). Recommendations   Select varieties with good taste and low susceptibility to relevant diseases.   If data from organic variety trials in the region are not available, try to organise small-scale trials by yourself or together with other organic farmers.  Include testing of taste and resistance.    Make arrangement with other organic producers to try to assist to cover large orders when needed and possible.  Crop management Issues important to control at this step High rates of nitrogen supply favour pathogen development, whereas relatively low nitrogen supply appears to result in better product quality (taste and resistance to rot). Tomatoes may be consumed raw, so any contamination with pathogenic bacteria must be prevented. Specific problems for organic production  Organic greenhouse tomatoes are grown in soil, rather than Rockwool. In permanent greenhouses it can be difficult to prevent accumulation of root pathogen spores in the soil. Some consumers find intensive greenhouse production with high input of energy and high fertiliser application rates, at odds with the organic ideals. In outdoor production, the fungal disease late blight, Phy-tophtora, has traditionally been controlled by the use of copper salts, also in organic farming. The use of copper-based pesticides is a problem for the image of organic farm-ing among consumers, and many retailers demand copper-free production. On some farms, spray drift by less careful conventional neighbours may result in contaminated pro-duce. It is the organic farmer who needs to take action to prevent any contamination of his/her products.      Recommendations    Minimise the use of N containing fertiliser, even organic types, and use alternative sources of energy for heating.   Try to establish relevant crop rotations, e.g. by using movable greenhouses and intercropping.   If overhead sprinklers are used for irrigation, do not use water from open reservoirs (where birds have access).   Use less than the permitted amount of copper (or none) and prepare for copper-free production in the future.    Apply indirect measures to avoid pests and diseases and to prepare for copper-free production: the use of resistant varieties; the provision of habitats for beneficial organ-isms; the use of trap crops - intercropping or along the field margins; the use of plants as insect repellents (mint, garlic, onion, sage, coriander, chives, anise, marigold).    Establish hedges or other barriers to protect the crop from spray drift from neighbours, and promote merging of small areas with organic fields including exchange of land.   If pesticides can have drifted onto your field, get a leaf sample analyzed. If residues are found, either i) ask your conventional neighbour to buy the affected tomatoes from you for the same price as organic and cost of the analy-sis, or ii) agree with neighbours on safety measures such as spraying only under certain wind conditions with well maintained equipment, or using only substances allowed in organic farming on part of the conventional field.   Harvest and packaging Issues important to control at this step Tomatoes allowed to ripen on the plant develop much better taste and last longer after purchase by the consumer than when picked green or only partially ripe. However, they are more susceptible to mechanical damage if handled. Information to consumers on who has produced and packed a product and when it was harvested, shows willingness to take responsibility, allows calculation of food miles and freshness and reduces the risk of fraud. Chilling of tomatoes (exposure to temperatures of less than 12 °C) causes rapid deterioration of the taste. Specific problems for organic production Often organically certified central facilities for sorting and packaging are not available in the local area. Some large-scale sorting and packaging facilities are paral-lel operations, certified to handle both organic and conven-tional products. This gives a risk of accidental mixing with conventional tomatoes or use of non-allowed agents.  Recommendations   Harvest the fruit as ripe as possible and as far as possible place directly in container (e.g. box or tray) used for dis-play, to avoid damage due to handling.    If possible, use nets rather than plastic film for packaging.   When packaging, use labels with the name and address of the producer, preferably also date of harvest.   Keep the product at 14°C - 18°C after harvest, and sug-gest to your customers to also establish systems to pro-tect against too low temperatures, to preserve the quality all the way to the consumer.   Provide (truthful!) information about the production facili-ties and ideals, e.g. on a website, with a link on the label.   Monitor and document both organic and non-organic activities (input-output reconciliation) when relevant.  Overall Recommendations  Ask the companies and persons in charge of the other parts of the chain for their results when they assess the final product quality. It is in their interest as well that you use such feedback to improve your procedures. Formal collabo-ration agreements can ensure that quality and safety is controlled at every step of the supply chain, and that the costs of this are shared fairly among the participants.  Continuation in the QLIF project The work of Organic HACCP identified several areas in which more research is needed to improve the control of quality and safety of organic products. In 2004 the project QualityLowInputFood (QLIF, www.qlif.org) was started to broaden and deepen the understanding of quality of organic food. QLIF is an Integrated Project in the European Com-mission’s 6th Framework Programme with 31 participants in 15 countries. QLIF is a 5-year project aiming to provide research and development on quality, safety and efficiency of organic and other low-input farming methods in Europe. The following topics relevant for production of tomatoes will be investigated in QLIF:   Studies of relations between different aspects of food quality, consumer perceptions and buying behaviour (Consumer expectations and attitudes, 2004-2007).   Development of cost-effective methods to improve quality and productivity (Crop production systems, 2004-2008).   Development of HACCP procedures for control of quality and safety in organic supply chains and training courses for advisors (Transport, trading and retailing, 2006-2008).              3                 4  Editorial Notes The editors and authors gratefully acknowledge financial support from the Commission of the European Communities under Key Action 5 of the Fifth Framework Research and Technological Development Programme and co-funding by the Swiss Science Agency (SBF)  for the project "Recom-mendations for improved procedures for securing consumer oriented food safety and quality of certified organic products from plough to plate" (Organic HACCP; QLK1-CT-2002-02245). The views expressed are those of the authors and do not necessarily reflect the views of the European Com-mission, nor do they in any way anticipate the Commission's future policy in this area. The content of the leaflet is the sole responsibility of the authors. The information contained herein, including any expression of opinion and any projection or forecast, has been obtained from sources believed by the authors to be reliable but is not guaranteed as to accuracy or complete-ness. The information is supplied without obligation and on the understanding that any person who acts upon it or oth-erwise changes his/her position in reliance thereon does so entirely at his/her own risk.  Bibliographical Information Kirsten Brandt, Lorna Lück, Gabriela S. Wyss, Alberta Veli-mirov, Hanne Torjusen (2005): Production of Tomatoes, Control of Quality and Safety in Organic Production Chains, Technical Leaflet. Research Institute of Organic Agriculture FiBL, CH-5070 Frick, Switzerland  © 2005, Research Institute of Organic Agriculture FiBL and University of Newcastle Upon Tyne    FiBL, Ackerstrasse, CH-5070 Frick, Tel. +41 62 865 7272, Fax +41 62 865 7273, e-mail info.suisse@fibl.org, Internet http://www.fibl.org    University of Newcastle, Agriculture Building, UK – NE1 7RU, Newcastle upon Tyne, e-mail organic.haccp@ncl.ac.uk, Internet http://www.ncl.ac.uk/afrd/tcoa/ Language editing: Kirsten Brandt Cover & layout: FiBL  Logo Organic HACCP: Tina Hansen, DIAS, Denmark A PDF version can be downloaded free of charge from the project internet site at www.organichaccp.org or from www.orgprints.org/view/projects/eu-organic-haccp.html.. Printed versions can be ordered from the FiBL Shop at www.shop.fibl.org. Authors Kirsten Brandt and Lorna Lück (UNEW), Gabriela S. Wyss (FiBL), Alberta Velimirov(LBI), Hanne Torjusen (SIFO).  Contact: Kirsten Brandt and Lorna Lück, UNEW: University of New-castle, Agriculture Building, NE1 7RU, Newcastle upon Tyne, United Kingdom.  Tel.: +44 191 222 5852 Fax: +44 191 222 6720 e-mail kirsten.brandt@ncl.ac.uk,  Internet http://www.ncl.ac.uk/afrd/staff/profile/kirsten.brandt  About Organic HACCP The main objectives of this Concerted Action are to assess current procedures for production management and control in organic production chains, with particular reference to the characteristics valued by consumers, and from this to formu-late and disseminate recommendations for improvements.  The 2-year project started in February 2003. The results of the project, including a database of Critical Control Points in the analysed chains, are available on the project website www.organichaccp.org.  The Project Partners   University of Newcastle (UNEW), Newcastle upon Tyne, United Kingdom.   Research Institute of Organic Agriculture (FiBL), Frick, Switzerland.   Royal Veterinary and Agricultural University (KVL), Co-penhagen, Denmark.   Italian National Research Council, Institute of Food Sci-ence (CNR-ISA) Avellino, Italy.   University of Aberdeen (UNIABDN), Aberdeen, United Kingdom.   Ludwig Boltzmann Institute for Biological Agriculture (LBI) Vienna, Austria.   Universidade de Trás-os-Montes e Alto Douro (UTAD), Vila Real, Portugal.   Agro EcoConsultancy BV (Agro Eco), Bennekom, The Netherlands.   National Institute for Consumer Research (SIFO), Oslo, Norway. 

Production of Tomatoes 

Control of Quality and Safety in Organic Production Chains

This leaflet provides a practical overview for producers and others involved in apple production and packaging, of what can be done at these steps to improve the quality and safety of organically pro-duced apples, in addition to certification and general food safety requirements. Other leaflets cover production of other commodities and separate leaflets aim at consumers and retailers

Torjusen, Hanne

  Info Organic HACCP   © BLE, Bonn / Thomas Stephan  This leaflet provides a practical overview for producers and others involved in apple production and packaging, of what can be done at these steps to improve the quality and safety of organically pro-duced apples, in addition to certification and general food safety requirements. Other leaflets cover production of other commodities and separate leaflets aim at consumers and retailers.  Production of Apples Control of Quality and Safety in Organic Production Chains Alberta Velimirov, Kirsten Brandt, Lorna Lück, Gabriela S. Wyss, Hanne TorjusenPublished by    In co-operation with       Funded by the Commission of the European Communities under Key Action 5 of the Fifth Framework Programme for Research and Technological Development              2  The Organic HACCP Project leaflets This is no. 13 of a series of 14 leaflets comprising informa-tion on how control of quality and safety can be further im-proved in organic supply chains across Europe. The Or-ganic HACCP project has reviewed studies of consumer concerns and preferences in relation to organic production systems and collected information about typical production chains for 7 commodities in regions across Europe. For each of the criteria listed below, the information was ana-lysed to identify Critical Control Points (CCPs), defined as the steps in supply chains where the qualities of the final product can be controlled most efficiently. CCPs were identi-fied using methods developed for Hazard Analysis by Criti-cal Control Points (HACCP), a standard procedure to pre-vent food safety risks. The new aspect is thus to improve how consumer concerns are addressed, through the use of the CCP concept for a wide range of criteria, not only safety. 1.  Microbial toxins and abiotic contaminants 2. Potential  pathogens 3.  Natural plant toxicants  4.  Freshness and taste 5.  Nutrient content and food additives 6. Fraud   7.  Social and ethical aspects.   Overview of the chains examined for apples  The diagram shows the analysed organic supply chains for apples throughout Europe. On the project’s homepage (www.organichaccp.org) they are shown in more detail and each of the CCPs are shown and described. Variety selection Issues important to control at this step The varieties are very important for the taste and appear-ance of apples. Also the transportation and storage qualities are determined by the choice of apple varieties. The resistance to pests and diseases of a variety breaks down over time (tens of years), fastest if it is grown in large areas (monoculture) and diseases develop without control. Specific problems for organic production Many consumers of organic apples prefer to have a choice of old varieties with a wide range of different tastes and uses.  However, resistance to diseases and pests is particu-larly important for organic growers, and the marketing and retail business demand large batches of uniform products. Recommendations   Choose apple varieties that are well adapted to the region to ensure optimal growing capacity.   If data from organic variety trials in the region are not available, try to organise small-scale trials by yourself or together with other organic farmers.  Include testing of taste and resistance. Growing of apples Issues important to control at this step The amount and type of fertilisers as well as the date of application strongly influence apple quality parameters such as maturity, taste and resistance. High rates of nitrogen, entailing denser trees and higher humidity, favours patho-gen development, whereas nitrogen supply in the lower end of the optimum range results in higher contents of secon-dary metabolites involved in colour, taste and defence. Specific problems for organic production The fungal disease apple scab, Venturia inaequalis, has traditionally been controlled by the use of copper salts, also in organic farming. The use of copper-based pesticides is a problem for the image of organic farming among consum-ers, and many retailers demand copper-free production. It has been banned from both conventional and organic farm-ing in some Scandinavian countries and the Netherlands. Spray drift in regions with small-scale apple production by less careful conventional farmers may result in contami-nated fruit. It is the organic farmer who needs to take action to prevent any contamination of its products. Recommendations   Use only moderate amounts of organic fertilisers or nitro-gen-binding plants, to promote apple quality parameters and resistance.  Chain A1 (Austria) Chain A2 (Italy) Chain A3 (Portugal)Production of apples by multiple producersProduction of apples by two producersProduction of apples by single producerPacking of apples by multiple producersPacking of apples by two producersPacking of apples by single producersStorage of apples by some producersStorage of apples by two producersStorage of apples by single producerTransport of apples by producer and wholesalerTransport of apples by producersTransport of apples by producer Storage of apples by wholesalerPacking of apples by wholesale cooperative Retail by health food storePacking of apples by wholesalerStorage and Transport of apples by wholesale cooperativeTransport of apples by wholesalerRetail by consumer-producer cooperativeDistribution of apples by supermarket chainRetail by supermarket outlet              3    Use none or less than the allowed amount of copper under normal conditions, to prepare for copper-free pro-duction in the future   Develop replacement strategies including the use of resis-tant varieties, short rotation cropping (10-12 years), fur-thering of beneficial organisms as well as new combina-tions of organic compounds to compensate the loss of copper as plant protectant.    Establish hedges or other barriers to protect the crop from spray drift from neighbours.   Agree with neighbours on safety measures such as: spraying only under certain wind conditions or prepare agreement or contract with the conventionally producing neighbour guaranteeing careful spraying or agreement on spraying the last rows of the conventional field with agents allowed in organic production   If pesticides can have drifted onto your apple trees any-way, get a crop sample analysed. If residues are found, then ask your conventional neighbour to buy the affected crop from you for the same price as organic + the cost of the analyses, or another solution that will motivate the neighbour to be more careful in the future.   To avoid spread of fungi infections, regularly inspect the orchard and remove fruit mummies and infected shoots.  Harvest and storage Issues important to control at this step High temperature and/or low humidity during storage can cause rapid deterioration and promote storage diseases. Information to consumers on who has produced or packed a product, shows willingness to take responsibility, allows calculation of food miles and reduces the risk of fraud. Specific problems for organic production Organically grown apples are relatively variable in terms of size and colour, and therefore usually not sold in the “extra” quality class. Often organically certified central facilities for storage are not available in the local area. Some large-scale storage facilities are parallel operations, certified to handle both organic and conventional products. This gives a risk of accidental mixing with conventional apples or use of non-allowed agents.  Recommendations   Make sure that the apples are stored with temperature and humidity control as soon as possible after harvest, and monitor conditions during storage according to best practice for the type of storage and apples.   In parallel operations, use special trucks, sections and other equipment for organic material, and mark them clearly, e.g. by painting in different colours.    If handling material from more than one farm, keep mate-rial from each farm as separate batches and include con-tact information for the grower on the invoices when it is sold. Encourage the retailer to display the address and contact details of the producer, e.g. on the packaging.    As far as possible label apples individually or pack them in nets or other sealed containers, to prevent the risk of mixing with non-organic material later in the chain. Overall Recommendations  Ask the companies and persons in charge of the other parts of the chain for their results when they assess the final product quality. It is in their interest as well that you use such feedback to improve your procedures. Formal collabo-ration agreements can ensure that quality and safety is controlled at every step of the supply chain, and that the costs of this are shared fairly among the participants. Continuation in the QLIF project The work of Organic HACCP identified several areas in which more research is needed to improve the control of quality and safety of organic products. In 2004 the project QualityLowInputFood (QLIF, www.qlif.org) was started to broaden and deepen the understanding of quality of organic food. QLIF is an Integrated Project in the European Com-mission’s 6th Framework Programme with 31 participants in 15 countries. QLIF is a 5-year project aiming to provide research and development on quality, safety and efficiency of organic and other low-input farming methods in Europe. The following topics relevant for production of apples will be investigated in QLIF:   Studies of relations between different aspects of food quality, consumer perceptions and buying behaviour (Consumer expectations and attitudes, 2004-2007).   Development of cost-effective methods to improve quality and productivity (Crop production systems, 2004-2008).   Development of HACCP procedures for control of quality and safety in organic supply chains and training courses for advisors (Transport, trading and retailing, 2006-2008).               4  Editorial Notes The editors and authors gratefully acknowledge financial support from the Commission of the European Communities under Key Action 5 of the Fifth Framework Research and Technological Development Programme and co-funding by the Swiss Science Agency (SBF) for the project "Recom-mendations for improved procedures for securing consumer oriented food safety and quality of certified organic products from plough to plate" (Organic HACCP; QLK1-CT-2002-02245). The views expressed are those of the authors and do not necessarily reflect the views of the European Com-mission, nor do they in any way anticipate the Commission's future policy in this area. The contents of this leaflet are the sole responsibility of the authors. The information contained herein, including any expression of opinion and any projection or forecast, has been obtained from sources believed by the authors to be reliable but is not guaranteed as to accuracy or complete-ness. The information is supplied without obligation and on the understanding that any person who acts upon it or oth-erwise changes his/her position in reliance thereon does so entirely at his/her own risk. Bibliographical Information Alberta Velimirov, Kirsten Brandt, Lorna Lück, Gabriela S. Wyss, Hanne Torjusen (2005): Production of Apples, Con-trol of Quality and Safety in Organic Production Chains. Research Institute of Organic Agriculture FiBL, CH-5070 Frick, Switzerland  © 2005, Research Institute of Organic Agriculture FiBL and University of Newcastle upon Tyne    FiBL, Ackerstrasse, CH-5070 Frick, Tel. +41 62 865 7272, Fax +41 62 865 7273, e-mail info.suisse@fibl.org, Internet http://www.fibl.org    University of Newcastle, Agriculture Building, UK – NE1 7RU, Newcastle upon Tyne, e-mail organic.haccp@ncl.ac.uk, Internet http://www.ncl.ac.uk/afrd/tcoa/ Language editing: Kirsten Brandt  Cover & layout: FiBL  Logo Organic HACCP: Tina Hansen, DIAS, Denmark  A PDF version can be downloaded free of charge from the project internet site at www.organichaccp.org or from www.orgprints.org/view/projects/eu-organic-haccp.html. Printed versions can be ordered from the FiBL Shop at www.shop.fibl.org. Authors Alberta Velimirov (LBI), Kirsten Brandt and Lorna Lück  (UNEW), Gabriela S. Wyss (FiBL), Hanne Torjusen (SIFO).  Contact: Alberta Velimirov, Ludwig Boltzmann Institute for Biological Agriculture (LBI), Department of Product Quality, Rinnböckstr. 15, A – 1110 Vienna, Austria  Tel. +43 1 79514 97946  Fax +43 1 79514 99 97940 e-mail albiveli@yahoo.com Internet http://www.geocities.com/bioqualitaet/ About Organic HACCP The main objectives of this Concerted Action are to assess current procedures for production management and control in organic production chains, with particular reference to the characteristics valued by consumers, and from this to formu-late and disseminate recommendations for improvements.  The 2-year project started in February 2003. The results of the project, including a database of Critical Control Points in the analysed chains, are available on the project website www.organichaccp.org. The Project Partners   University of Newcastle (UNEW), Newcastle upon Tyne, United Kingdom.   Swiss Research Institute of Organic Agriculture (FiBL), Frick, Switzerland.   Royal Veterinary and Agricultural University (KVL), Co-penhagen, Denmark.   Italian National Research Council, Institute of Food Sci-ence (CNR-ISA), Avellino, Italy.   University of Aberdeen (UNIABDN), Aberdeen, United Kingdom   Ludwig Boltzmann Institute for Biological Agriculture (LBI) Vienna, Austria.   Universidade de Trás-os-Montes e Alto Douro (UTAD), Vila Real, Portugal.   Agro EcoConsultancy BV (Agro Eco), Bennekom, The Netherlands.   National Institute for Consumer Research (SIFO), Oslo, Norway. 

Production of Tomatoes Control of Quality and Safety in Organic Production Chains

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