Green agricultural product production, circulation, and consumption guide - Food safety in the 21st century (National Urban Agricultural Trade Centers (Wholesale Markets))

Author: Xu Baoyuan, Li Jianghua (editors)
Publisher:
Publish Date: 2005-05-01
Features: This book is one of the "Theoretical Series on Wholesale Markets of Agricultural Products from the National Federation of Urban Agricultural Product Wholesale Markets." It is divided into seven chapters: Food Safety in China, Quality and Safety Management of Agricultural Products, Quality and Safety Certification Systems for Agricultural Products, Cultivation of Green Agricultural Product Markets (Wholesale and Retail), "Agriculture Upgrade to Supermarket Level" and Upgrading and Transformation of Agricultural Markets, Organic Agriculture and Organic Foods, and the "Three Green Engineering" and Scientific Diet. The book primarily introduces the cultivation and certification of green agricultural product markets (wholesale and retail) in the 21st century, the upgrading and transformation of agricultural markets that affect millions of urban and rural households, as well as the three aspects of green production, green circulation, and green consumption from "farmland to table." At the end of the book, there are the latest policies, regulations, and standards related to food safety. This book can serve as a training textbook for agricultural product markets (wholesale and retail) to upgrade their standards, cultivate green markets (wholesale and retail), and for agricultural product production and circulation enterprises. It is particularly suitable as a reference for government authorities at all levels in formulating macro policies and strategies for food production, circulation, and consumption. It can also be used as a reference for research institutions, universities, and colleges, as well as for faculty and students in food-related fields. Additionally, this book can serve as a popular science book for urban and rural households concerned with green consumption, health, and scientific diets to enhance their knowledge in these areas.