Distributors and promoters of organic food claim their products are superior in taste compared to conventional alternatives. This argument, however, is still the subject of heated debate and thus deserves greater scientific examination. Since repurchase intentions are dependent on the overall liking of a product, and sensory experiences may have an important impact on this, knowledge about these factors is crucial if producers and marketers of organic food are to offer products which meet consumer expectations. The main purpose of this project 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 for the benefit of the organic food market (organic associations, producers, processors, retailers, wholesalers and also consumers). To this end, a multidisciplinary and international research approach is needed which comprises sensory and consumer research linked to standards requirements in different European countries. The extendable data folder will contain descriptions of the sensory properties of specific products in six product categories. It will also contain information about underlying production methods, explaining the sensory differences between organic and conventional methods, and discussing consumer expectations. The comprehensive sensory evaluations will further feed into a preference mapping of sensory quality. The impact of EU legislation and of organic farming association standards will also be elaborated for OSIS. Qualitative and quantitative consumer research will be carried out to develop segment-specific marketing strategies based on OSIS for all stakeholders. Comprehensive dissemination and training activities, including the preparation of training materials for all stakeholder groups as well as for sales staff, will ensure the entire organic food market has ready access to reliable information.
|Effective start/end date||1/01/09 → 31/12/11|