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ECROPOLIS

Organic Sensory Information System (OSIS): Documentation of sensory properties through testing and consumer research for the organic industry

At a glance

Description

Distributors and promoters of organic food claim superior tastes for their products

compared to the conventional alternative. This argument however is still subject to a hard

debate and thus deserves more scientific evidence. Since repurchases are dependent on

the overall liking of a product, and sensory experiences may have an important impact,

knowledge about these dimensions is crucial for producers and marketers of organic food

to offer products which meet consumer expectations. The main purpose of this project

therefore is to develop the first Organic Sensory Information System (OSIS), a multilingual

and centrally based data folder for data deposition along with an interface scheme that

serves as a basis for data exchange to the benefit of the organic food market (organic

associations, producer, processors, retailer, wholesaler as well as consumers). To this aim,

a multidisciplinary and international research approach is necessary which comprises

sensory and consumer research linked with standards requirements in different European

countries (CH, DE, FR, IT, NL, PL). The extendable data folder will contain descriptions of

sensory properties of specific products from six product categories as well as information

about underlying production methods which explain the sensory differences between

organic and conventional as well as consumer and expectations. The comprehensive

sensory evaluations will also result in a preference mapping of sensory quality. The impact

of EU legislation and standards of organic farming associations, which define production

methods and ingredients, will also be elaborated for OSIS. Qualitative and quantitative

consumer research is carried out to develop segment-specific marketing strategies based

on OSIS for all stakeholders involved. Comprehensive dissemination and training activities,

including the preparation of training materials for all stakeholder groups involved a well as

for sale staff, will ensure the broad information of the organic food market.

Further information