东北面包师对有机和再生认证面粉的看法

Karen Simons
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引用次数: 0

摘要

人们对振兴中小型谷物加工厂持续保持兴趣,因为这样可以提供更多差异化的面粉,包括具有环境效益的加工厂。本研究通过对面包师和经销商进行调查,评估东北部面包师和经销商对美国农业部认证有机面粉的看法,以及对获得再生有机认证的面粉的潜在需求。调查结果表明,出于多种原因,许多面包师同时使用传统面粉和经认证的有机面粉,尽管他们不能将最终产品称为有机面粉,如果预算允许,他们会增加有机面粉的购买量。面包师和分销商认为,客户并不了解有机认证的重要性,需要对客户进行再生有机认证标签方面的教育,如果质量和价格与有机面粉相当,面包师会改用获得再生有机认证的面粉。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Northeastern bakers' views on organic and regeneratively certified flours
There is a continued interest in reviving small and midsize grain mills that allow for more differenti­ated flour offerings, including mills with environ­mental benefits. This study seeks to assess North­eastern bakers’ and distributors’ views on U.S. Department of Agriculture–certified organic flour and potential demand for flour with the Regenera­tive Organic certification by conducting a survey of bakers and distributors. Results provide evidence that, for multiple reasons, many bakers use both conventional and certified organic flours despite the fact that they cannot call the final product organic and, if budgets allowed, would increase organic flour purchases. Bakers and distributors believe customers do not understand the impor­tance of the organic certification, that customers need to be educated on the Regenerative Organic Certified label, and that bakers would switch to flour with a Regenerative Organic certification if quality and price were comparable to organic.
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