| The purpose of the workshop was dialogue between representatives for major groups of stakeholders and the participants of the project Organic HACCP, a EU-funded concerted action. The method was to present and discuss the intentions, initial work and plans of the project, and adjust the plans for the subsequent work according to the advice received from the workshop participants. In the original plans for the Organic HACCP project, it was designed according to the general assumptions and conventions normally used in the area of food safety and quality: The assumption was that “the consumers” have a defined, prioritised list of food properties that they demand, so that consumer oriented improvements would simply be to discover this list and fulfil as many... |
