Full Description
The book seeks to address the intersection of food organics and the emergence of a new contractualism between producers, distributors and consumers, and between nation states. Additionally, it seeks to cater to the needs of a discerning public concerned about how its own country aims to meet their demands for organic food quality and safety, as well as how they will benefit from integration in the standard-setting processes increasingly occurring regionally and internationally. This edited volume brings together expert scholars and practitioners and draws on their respective insights and experiences in the field of organics, food and health safety. The book is organized in three parts. Part I outlines certain international perspectives; Part II reflects upon relevant histories and influences and finally, Part III examines the organic food regulatory regime of various jurisdictions in the Asia Pacific.
Contents
Chapter 1. Introduction: Organic food safety and regulatory framework in the Asia Pacific (GOH Bee Chen and Rohan Price).- Part I: International perspectives on organics regulatory framework.- Chapter 2. HACCP-based quality assurance systems for the organic food sector; the need to cover food quality, safety and security (Carlo Leifert, Adam Willson and Greg Paynter).- Chapter 3. Chinese organic food law and its Impact on climate change (Ying Shen).- Chapter 4. COOL organic trade - Organic food certification influencing Asian consumerism, with a special reference to China and Thailand (GOH Bee Chen).- Part II: Histories and influences on standards.- Chapter 5. History of the current organic farming standards and auditing-based certification systems (Adam Willson, Greg Paynter and Carlo Leifert).- Chapter 6. The evolution of the organic Japanese agricultural standard system: 20 Years of history (Satoshi Kodera).- Chapter 7.Technocracy and science: Reviewing the red revolution of China through a green lens (Rohan Price).- Chapter 8. Managing food waste, improving food safety? The case of gutter oil in China (Natalie Wong).- Part III: National regulatory jurisdictions China.- Chapter 9. Regulating troika food in China: Organic food, green food and pollution-free food (Francis Snyder and Lili Ni).- Chapter 10. Regulatory issues on organic food in China (Hui Li).- Part IV: South and Southeast Asia.- Chapter 11. Examining the legal and regulatory framework governing organic food industry in India (Suhail Nathani).- Chapter 12. Organic food safety in Thailand from scientific and legal perspectives (Thararat Chitov and Alexandre Chitov).- Chapter 13. From the field to the kitchen - Securing organic farming in Thailand (Nuthamon Kongcharoen).- Chapter 14. Perception of challenges and opportunities for organic research and development in Vietnam (Van Nguyen Kien).- Chapter 15. Organic food safety regulation in Malaysia: developments andchallenges (Mohammad Firdaus Aziz and Muhamad Shakirin Mispan).- Part V: Pacific.- Chapter 16. Organic food safety in the United States (Anastasia Telesetsky).- Chapter 17. Regulation of the New Zealand organics sector (Tracey Epps).- Chapter 18. Canadian agri-food organics regulation: Enhancing food security and trade with China (Alexander Phillips).- Chapter 19. Concluding observations on the future trend of organic food safety (GOH Bee Chen and Rohan Price).
