WP6: Dissemination

Task 6.3 Fact Sheets 

Fact Sheets about sensory properties of the tested organic products

The main purpose of the ECROPOLIS project was to provide and exchange  sensory information on organic food to the industry (organic associations,  producers, processors, retailers, wholesalers) as well as to the public  at large: the consumers. Not only sensory profiles comparing organic and 
conventional food products were developed. Besides, the impact of regulations for organic farming on sensory properties of organic food and the labelling effect on consumers’ sensory preferences were investigated. The consequences of the  results can now be used for improvements in product development  and processing, as well as for sensory marketing of organically produced food.

Fact Sheets are available in six languages: Enghlish, German, French, Itailien, Dutch and Polish

H. Stolz, F. Espig, U. Kretzschmar, October 2011

ENGLISH Fact Sheets                           

Fact Sheet Apples
Fact Sheet Cookies
Fact Sheet Oil
Fact Sheet Salami
Fact Sheet Tomato Sauce
Fact Sheet Yoghurt

GERMAN Fact Sheets
Fact Sheet Äpfel
Fact Sheet Kekse
Fact Sheet Öl
Fact Sheet Salami
Fact Sheet Tomatensauce
Fact Sheet Joghurt

FRENCH Fact Sheets
Fact Sheet pommes
Fact Sheet biscuits
Fact Sheet huile
Fact Sheet saucisson
Fact Sheet sauce tomate
Fact Sheet yaourt

ITALIAN Fact Sheets
Fact Sheet mele
Fact Sheet biscotti
Fact Sheet olio
Fact Sheet salami
Fact Sheet salsa di pomodoro
Fact Sheet yoghurt

DUTCH Fact Sheets
Fact Sheet apples
Fact Sheet koekjes
Fact Sheet zonnenbloemolie
Fact Sheet salami
Fact Sheet tomatensaus
Fact Sheet yoghurt

POLISH Fact Sheets
Fact Sheet jablek
Fact Sheet ciastek
Fact Sheet salami
Fact Sheet sosów  pomidorowych
Fact Sheet jogurtów

For more information about this work package, click here