Why can’t the supply chain keep up with organic bakery product demand? Understanding miller, distributor, and baker organic wheat quality perceptions and needs
Author:
Affiliation:
1. Postdoctoral fellow, Department of Applied Economics, Utah State University, 4835 Old Main Hill, Logan, UT 84322, USA.
2. Professor, Department of Applied Economics, Utah State University, 4835 Old Main Hill, Logan, UT 84322, USA.
Abstract
Publisher
Wageningen Academic Publishers
Subject
General Medicine
Link
https://www.wageningenacademic.com/doi/pdf/10.22434/IFAMR2021.0138
Reference28 articles.
1. Atchley, C. 2021. The rise of organic grains and flours. Baking Business, 27 April 2021. Available at: https://tinyurl.com/y8utpaku
2. Born, H. and P. Sullivan. 2005. Marketing organic grains. National Sustainable Agricultural Information Service, Butte, MT, USA. Available at: https://attra.ncat.org/product/marketing-organic-grains/
3. Influence of growing conditions on the technological performance of bread wheat (Triticum aestivum L.)
4. CHAPTER 4: Criteria of Wheat and Flour Quality
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1. Improving quality standards of purchase policy and sustainable staple food safety;Frontiers in Sustainable Food Systems;2024-03-11
2. Northeastern bakers' views on organic and regeneratively certified flours;Journal of Agriculture, Food Systems, and Community Development;2023-12-11
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