Jun
04
New research suggests that the production of organic bread results in 25 per cent lower CO2 emissions than its non-organic counterpart.
We like this kind of thing, not just because it’s good for the promotion of organic food, but because any credible scientific study that gives us hard data to back up what we believe to be true is always very much welcomed!
I represent the new Organic Trade Board for Bakery products.
Our aims are the increase awareness for organics and rapidly grow the existing market over the next 5 years.
I am putting this message up to stimulate comment and information flow between people involved in all aspacts of the Bakery market.
Growers, processors, retailers etc who have first hand experience of whats going on in the market today.
What issues effect them.
How is business standing up in the reccession.
Most importantly what help is needed to stimulate the Organic Market.
Please respond and have your say,
best regards, vince adams
http://www.respectorganics.com
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