ORGANIC FOOD: CHARACTERISTICS, REGULATIONS AND TOURISM DEVELOPMENT IMPACT

  • Gorica Cvijanović University of Kragujevac, Institute of Information Technologies, Kragujevac
  • Milena Žuža Faculty of Biofarming, University Megatrend, Bačka Topola
Keywords: organic production, nutritional components, regulations, tourism development

Abstract

The European Union is committed to setting the highest standards in the field of food safety, so it brings new and complements existing food quality and safety regulations. One of the forms of production of safe products is primary organic production. The law on organic production defines the methods of organic production, control, certification, processing, etc. Organic food is a product that in its basic biochemical characteristics matches the type and varieties. The organic production of lettuce and other vegetables increases the content of vitamin C. In the human diet, products derived from primary crop farming are largely consumed. A significant increase in protein content was found in the grains of these plant species and their product (flour) from organic production. Undeveloped countries, such as the Republic of Serbia, do not have the capacities to process primary agricultural products into highly processed products, for which there is a strong demand on the international market, apart from the possibility of placing products through tourist facilities.

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Published
2020-09-05
How to Cite
Cvijanović, G., & Žuža, M. (2020). ORGANIC FOOD: CHARACTERISTICS, REGULATIONS AND TOURISM DEVELOPMENT IMPACT. Tourism International Scientific Conference Vrnjačka Banja - TISC, 5(2), 94-111. Retrieved from http://tisc.rs/proceedings/index.php/hitmc/article/view/363