O presente trabalho teve como objetivo avaliar o efeito do emurchecimento da forragem associado ou não ao uso do aditivo bacteriano-enzimático na ensilagem do capim Tifton 85 (Cynodon spp.). Foi realizada avaliação de perdas nos painéis das silagens experimentais, assim como da composição bromatológica e do tamanho de partículas das mesmas. Ocorreram observações periódicas de comportamento ingestivo, consistência ruminal, consumo voluntário, parâmetros de fermentação ruminal, digestibilidade dos nutrientes, taxa de passagem de sólidos e líquidos ruminais em novilhos que receberam rações contendo 80% desses volumosos na base seca. Foram utilizados sete novilhos da raça Nelore, distribuídos ao acaso em um experimento do tipo quadrado latino 7 x 7. Os tratamentos avaliados foram resultantes da combinação de 3 concentrações de matéria seca (MS) na silagem do capim Tifton 85 (25, 45 e 65%) associadas (CA) ou não (SA) ao aditivo bacteriano-enzimático. Um tratamento adicional contendo 55% MS sem aditivo também foi avaliado. O aditivo utilizado foi o produto comercial SIL-ALL®, contendo cepas de Streptococcus faecium, Lactobacillus plantarum, Pediococcus acidilactici e as enzimas hemicelulase, celulase e amilase, aplicadas na dosagem de 250 g de SIL-ALL® diluídas em 50 litros de água por tonelada de forragem, imediatamente antes da ensilagem. A técnica de emurchecimento possibilitou elevar o teor de matéria seca mas, da mesma maneira que a adição do inoculante bacteriano-enzimático, provocou alterações pouco pronunciadas na composição química da silagem. Nas silagens SA o aumento da concentração de MS foi acompanhado de elevação no teor de FDN resultando em redução do teor de carboidratos não fibrosos (CNF). A fração protéica B3 nas silagens apresentou tendência de aumento com a elevação na concentração de MS, em função da progressiva elevação da fração N insolúvel no FDN, simultaneamente à redução N insolúvel no FDA. A avaliação dos silos após abertura, indicou aumento de perdas com a elevação da concentração de MS que, entretanto, podem ter sido decorrentes de uma menor taxa de utilização dos fardos contendo silagens com menor umidade. Tanto a consistência ruminal, avaliada como o tempo de ascensão do pêndulo no interior do rúmen (1194 seg.), como os parâmetros de cinética de passagem de sólidos (3,09% hora -1 ) e de líquidos (4,37% hora -1 ) foram similares para os tratamentos avaliados. O comportamento ingestivo dos animais não foi alterado com a elevação da concentração de MS da silagem, sendo observados tempos (minutos dia -1 ) e taxas (min kg MS -1 ) de ingestão de MS (324; 47), ruminação (518; 75) e mastigação (841; 123), respectivamente. O consumo diário de MS das rações, pelos animais, foi semelhante para os tratamentos avaliados, resultando em média de 6,95 kg equivalente a 1,88% do peso corpóreo. As concentrações molares (mM) individuais e totais (140,29) dos ácidos graxos voláteis, a relação acetato:propionato (4,2:1), concentração de nitrogênio amoniacal (6,31 mg dL -1 ) e o pH (6,76), do fluido ruminal, não foram alterados pelos tratamentos estudados. As digestibilidades da matéria orgânica (71,5%), proteína bruta (69,1%), FDN (71,3%), FDA (64,9%) e hemicelulose (83,3%) não foram, em geral, fortemente influenciadas pela concentração de MS da silagem do capim Tifton 85, aditivadas ou não. No entanto, a digestibilidade da MS (71,0%) apresentou um comportamento quadrático (P<0,05), com ligeira elevação ao redor de 45% de concentração de MS, nas silagens. Diante destas observações, pode-se concluir que o emurchecimento da forragem e o uso de aditivo bacteriano-enzimático não resultaram em alterações expressivas nos parâmetros ruminais, digestivos e no comportamento ingestivo dos animais. / The present trial aimed to study the effects of forage wilting associated or not with a bacterial-enzymatic inoculant on ensiling Tifton 85 grass. Front panel of experimental silos (325 kg square wrapped bales) were daily scored for fungi development and weekly sampled for chemical composition analysis and particle chop length measurements. In a randomized 7 x 7 Latin square design, seven ruminal cannulated growing beef steers were assigned to diets (treatments) containing 80% silage. Periodically chewing behavior, feed intake, ruminal mat consistency, ruminal fermentation parameters, nutrient digestibility and ruminal rate of passage of solids and liquids phases were evaluated. Treatments combined 3 planned dry matter (DM) concentrations (25, 45 and 65%) of Tifton 85 grass silage associated (CA) or not (SA) with the bacterial-enzymatic (BE) inoculant source. An additional treatment containing wilted silage (55% DM) without (BE) was also studied. SIL-ALL®, the BE source used, was sprayed onto chopped forage just before silage packing at a rate of 250g diluted in 50L of deionized water per ton of wet forage. The commercial BE showed the following composition: Streptococus faecium, Lactobacillus plantarum, Pediococcus acidilactici plus hemicellulase, cellulase and starch degrading enzymes. The wilting of forage allowed to increase the DM concentration of silages, however, as well as BE addition, it was not effective to promote major changes on chemical composition of silages. On SA silages, higher NDF levels were observed as the DM level of the wilted silage increased, which resulted in lower non-fiber carbohydrate (NFC) fraction. The B3 protein fraction (NDIN minus ADIN) showed an increase as the DM concentration of wilted silage was raised, probably as result of an opposite trend between neutral detergent insoluble nitrogen (NDIN) and acid detergent insoluble nitrogen (ADIN) across DM levels. Silage losses, measured as both, fungi scored at bale front panel and percentage of spoiled silage, indicated higher levels associated with increased DM concentration. It might be explained by the lower bale unloading rate observed during the feeding trial, mainly in higher DM wilted silages. Both, ruminal mat consistency, measured as time required to weight ascension into the rumen (1194 sec.) as well as ruminal kinetics, evaluated as passage rate of solid (3.09% hour -1 ) and liquid (4.37% hour -1 ) phases were similar for all treatments. Animal ingestive behavior measured as total time (minutes day -1 ) and rate (minutes DM kg -1 ) was not changed across silages DM concentration, averaging DM eating (324; 47), DM ruminating (518; 75) and DM chewing (841; 123), respectively. Residual daily time was spent with drinking and idling activities. The DM intakes observed among experimental diets, containing wilted silages, were not statistically different and averaged 6.95 kg day -1 or 1.88% as body weight basis. Individual and total (140.29) molar concentration (mM) of volatile fatty acids (VFA), acetate:propionate ratio (4,2:1), ammonia-N (6.31 mg dL -1 ) and average daily pH (6.76) of ruminal fluid were similar across silages diets. Nutrient digestibilities were, also, not significantly affected by the increased DM concentration in wilted silages or by the BE inoculation, as follows: organic matter (71.5%), crude protein (69.1%), NDF (71.3%), ADF (64.9%) and hemicellulose (83.3%). DM digestibilities, however, performed a quadratic pattern (P<0.05), with a slight increase at 45% DM concentration in silages. According to the results it may be concluded that neither the increase of DM concentration of grass silages nor the addition of bacterial-enzymatic inoculant changed animal ingestive behavior or improved ruminal and digestive parameters analyzed.

CAPES; Fundação Araucária / Tendo em vista evitar limitações de aplicação de ingredientes funcionais à alimentos, por modificação de sabor, diferenças de textura, bem como por instabilidade, durante o processamento e armazenamento, a microencapsulação é uma alternativa cada vez mais utilizada. Neste trabalho foi avaliada a adição de óleo de chia (Salvia hispanica), conhecido pela sua composição rica em ácidos graxos ômega-3, em cookies. Para isso, foram produzidas três formulações: cookies controle, cookies adicionados de micropartículas lipídicas sólidas de óleo de chia (1% com relação à farinha de trigo OC-E) e cookies adicionados óleo de chia puro (na mesma proporção presente nas microcápsulas, OC-P). Micropartículas de cera de carnaúba contendo óleo de chia foram produzidas por homogeneização a quente com tamanho médio de 20,8 µm com morfologia esférica e com larga distribuição de tamanhos e com cristalinidade reduzida em comparação à cera de carnaúba pura (micropartículas branco). Análises farinográficas foram realizadas para verificar o efeito da adição das micropartículase do óleo na processabilidade da massa. Os resultados demonstraram diferença significativa (p < 0,05) na absorção de água, sem afetar o tempo de desenvolvimento da estabilidade da massa Os cookies produzidos não apresentaram diferença com relação à umidade e cinzas, porém quanto à análise de cor, durante o armazenamento (30 dias) a luminosidade dos cookies OC-E aumentou significativamente com o tempo de armazenamento de 69,51 para 71,75. Possivelmente este comportamento se deve ao fato da matriz lipídica apresentar instabilidade ao longo do tempo de armazenamento, levando à expulsão de parte do óleo de chia microencapsulado. Os cookies OC-E também tiverem seu parâmetro b* significativamente maior (p<0,05) que o controle e OC-P, devido à coloração das micropartículas, mais amarelada. Dos parâmetros da análise de perfil de textura o único que apresentou diferença significativa entre os tratamentos e entre os dias de armazenamento (0, 15 e 30 dias) (p < 0,05) foi a dureza, possivelmente devido à gordura livre presente nas amostras OC-E e OC-P desestabilizarem a rede de glúten resultando em massas mais suaves. Já no teste de três pontos de flexão (probe de bigorna tripla) os resultados de fratura por estresse e tensão na fratura mostraram condições estatisticamente iguais para todos os tratamentos. A avaliação da oxidação lipídica dos cookies foi feita por meio da extração da gordura dos mesmos com método Bligh-Dyer e análise dos coeficientes de extinção específicos (K232, K270 e Δk). Os resultados mostraram que a amostra OC-E foi a que sofreu maior oxidação, seguido de OC-P e controle. Possivelmente alguns componentes da cera de carnaúba, composta por mistura de ésteres de ácidos de alto peso molecular e de hidroxiácidos, sofreram oxidação, bem como o óleo de chia puro, devido as insaturações dos ácidos graxos. Os cookies foram avaliados quanto a sua atividade de água por isoterma de sorção a 25 e 35°C onde foram determinadas os modelos que apresentaram maior ajuste e menor erro, sendo para as amostras controle (25°C e 35°C) o modelo GAB, para as amostras OC-E (25°C e 35°C) o modelo BET e para as amostras OC-P a 25°C o modelo de Peleg epara 35°C o modelo BET. Por fim, a avaliação sensorial foi realizada pelo teste de aceitação global onde foi possível concluir que, para todos os atributos avaliados, as amostras de CO-P e CO-E não diferiram da amostra controle, o que é um resultado satisfatório. / In order to avoid limitations of application of functional ingredients to food, by modification of flavor, differences in texture, as well as instability, during processing and storage, microencapsulation is an increasingly used alternative. In this work the addition of chia oil (Salvia hispanica), known for its composition rich in omega-3 fatty acids, was evaluated in cookies. For this, three formulations were produced: control cookies, cookies added solid lipid microparticles of chia oil (1% with respect to wheat flour OC-E) and cookies added pure chia oil (in the same proportion present in microcapsules, OC -P). Carnauba wax microparticles containing chia oil were produced by hot homogenization with a mean size of 20.8 μm with spherical morphology and wide size distribution and with reduced crystallinity compared to pure carnauba wax (white microparticles). Farinographic analyzes were performed to verify the effect of the addition of the oil microparticle in the processability of the mass. The results showed a significant difference (p <0.05) in the water absorption, without affecting the time of development of the mass stability. The cookies produced did not present difference with regard to moisture and ashes, however, regarding color analysis during storage (30 days) the brightness of OC-E cookies increased significantly with storage time from 69.51 to 71.75. Possibly this behavior is due to the fact that the lipid matrix presents instability throughout the storage time, leading to the expulsion of part of the microencapsulated chia oil. The OC-E cookies also had their parameter b * significantly larger (p <0.05) than the control and OC-P, due to the more yellowish microparticle staining. From the parameters of the texture profile analysis, the only one that presented significant difference between the treatments and between storage days (0, 15 and 30 days) (p <0.05) was the hardness, possibly due to the free fat present in the samples OC-E and OC-P destabilize the gluten network resulting in softer masses. In the three-point bending test (triple anvil probe) the fracture stress and fracture stress results showed statistically equal conditions for all treatments. The evaluation of the lipid oxidation of the cookies was done by means of the extraction of the fat of the same ones with Bligh-Dyer method and analysis of the specific extinction coefficients (K232, K270 and Δk). The results showed that the OC-E sample underwent the highest oxidation, followed by OC-P and control. Possibly some components of carnauba wax, composed of mixture of esters of high molecular acids and hydroxy acids, underwent oxidation, as well as pure chia oil due to unsaturations of fatty acids. Cookies were evaluated for their water activity by sorption isotherm at 25 and 35 ° C where they were determined (25 ° C and 35 ° C) the GAB model, for the OC-E samples (25 ° C and 35 ° C) the BET model and for the samples OC-P at 25 ° C the Peleg model and at 35 ° C the BET model. Finally, the sensorial evaluation was carried out by the global acceptance test, where it was possible to conclude that for all attributes evaluated, CO-P and CO-E samples did not differ from the control sample, which is a satisfactory result.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Food additives are substances that control animal metabolism, increasing the efficiency of feed utilization and providing greater animal production. Monensin is certainly the most studied and used, but in recent years its use has undergone several constraints, mainly by the European Union and the United States, so it is crucial to study new alternatives which present satisfactory results additives on animal performance. Thus, an experiment was conducted evaluating, by the in vitro gas technique, the use of a product based on organic acids compared to monensin. Four treatments were used: CTL (no additives), MON (monensin) and CTX 250 and 500 (250 and 500ppm organic additive)with four replications in a completely randomized design with repeated measures in time. Were evaluated the parameters of gas production, production of short chain fatty acids (SCFA), methane (CH4), ammoniacal nitrogen (NH3-N) and pH. MON treatment increased (P <0.05) propionate production and decreased (P <0.05) gas production, CH4, acetate, butyrate, valerate, isobutyrate, isovalerate, the ratio of acetate/propionate and SCFA total production relative to CTL, not changing the NH3-N concentration. Treatments with organic acids 250 and CTX 500, CTX 500 only showed a decrease in the concentrations of NH3-N, the other parameters showed no significant changes (P >0.05) with the addition of organic acids in relation to CTL. In this sense the monensin presents characteristics of modulation rumen environment. / Os aditivos alimentares são substâncias que controlam o metabolismo animal, aumentando a eficiência de utilização de alimentos e proporcionando maior produção animal. A monensina sódica é certamente a mais estudada e empregada, porém nos últimos anos sua utilização tem sofrido diversas restrições, principalmente pela União Européia e Estados Unidos, portanto, é fundamental o estudo de novas alternativas de aditivos que apresentem resultados satisfatórios no desempenho animal. Assim, foi conduzido um experimento avaliando, pela técnica de digestibilidade in vitro gás, o uso de produto à base de ácidos orgânicos em comparação à monensina sódica. Foram testados quatro tratamentos: CTL (sem aditivo), MON (monensina) e CTX 250 e 500 (aditivo orgânico 250 e 500ppm), com três repetições em um delineamento inteiramente casualizado com medidas repetidas no tempo. Foram avaliados os parâmetros de produção de gás, produção de ácidos graxos de cadeia curta (AGCC), metano (CH4), nitrogênio amoniacal (NNH3) e pH. O tratamento MON aumentou (P<0,05) a produção de propionato e diminuiu (P<0,05) a produção de gás, CH4, acetato, butirato, valerato, isobutirato, isovalerato, a relação de acetato/propionato e a produção total AGCC em relação ao CTL, não alterando a concentração de N-NH3. Dos tratamentos com ácidos orgânicos CTX 250 e 500, somente o CTX 500 mostrou diminuição nas concentrações de N-NH3, os demais parâmetros avaliados não mostraram alterações significativas (P>0,05) com adição dos ácidos orgânicos em relação ao CTL. Neste sentido a monensina sódica apresenta características de modulação do ambiente ruminal.

Made available in DSpace on 2014-10-09T12:38:04Z (GMT). No. of bitstreams: 0 / Made available in DSpace on 2014-10-09T14:04:44Z (GMT). No. of bitstreams: 1 05638.pdf: 9017666 bytes, checksum: a521e38538bd83fbcc075bc45dfa1ba3 (MD5) / Tese (Doutoramento) / IPEN/T / Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP

Made available in DSpace on 2014-10-09T12:38:04Z (GMT). No. of bitstreams: 0 / Made available in DSpace on 2014-10-09T14:04:44Z (GMT). No. of bitstreams: 1 05638.pdf: 9017666 bytes, checksum: a521e38538bd83fbcc075bc45dfa1ba3 (MD5) / Tese (Doutoramento) / IPEN/T / Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP

Submitted by Marco Antonio Oliveira da Silva (maosilva@ipen.br) on 2017-11-01T17:31:29Z No. of bitstreams: 0 / Made available in DSpace on 2017-11-01T17:31:29Z (GMT). No. of bitstreams: 0 / Os níveis de radioatividade natural do planeta e suas eventuais consequencias são objeto de estudo da radioproteção ambiental. Nos últimos anos, as agências internacionais ligadas à proteção radiológica têm debatido as práticas até então estipuladas, no que diz respeito à proteção da fauna e flora, cuja filosofia acreditava que as recomendações sugeridas para a proteção do homem asseguravam que outras espécies estariam também protegidas. Assim, são necessários estudos sobre as concentrações de atividade dos radionuclídeos dispersos no meio ambiente, assim como as doses absorvidas por organismos de diferentes ecossistemas, pela exposição interna e externa. O Brasil possui a segunda maior população de cães e gatos do mundo e produz anualmente mais de 2 milhões de toneladas de rações. O presente trabalho investigou os níveis de radioatividade presentes em rações comerciais para cães e gatos, por meio da espectrometria gama de alta resolução. Os resultados mostraram concentrações abaixo da MDA para radionuclídeos artificiais e baixas concentrações para radionuclídeos naturais, cujos valores variaram de 0,9 &plusmn; 0,3 Bq/kg a 5,1 &plusmn; 0,7 Bq/kg para o 226Ra, de 1,2 &plusmn; 0,4 Bq/kg a 11,1 &plusmn; 1,0 Bq/kg para o 232Th e de 156 &plusmn; 7 Bq/kg a 410 &plusmn; 19 Bq/kg para o 40K. Para verificar a composição de alguns minerais, foi empregada a técnica por EDXRF e, utilizando estatística multivariada, foi possível verificar as correlações entre os radionuclídeos e o conteúdo mineral encontrado. A boa correlação que foi observada entre as concentrações de 226Ra, 232Th e cálcio, pode estar associada ao uso de farinhas de carne e ossos na fabricação das rações. As doses internas para alguns órgãos foram inferidas pelo método de Monte Carlo, obtendo valores menores que 1 &mu;Gy/dia. Em síntese, os resultados mostraram que os níveis de atividade encontrados nas rações são baixos o suficiente para concluir que as marcas de ração canina avaliadas não fornecem riscos radiológicos para os animais que as consomem. / Tese (Doutorado em Tecnologia Nuclear) / IPEN/T / Instituto de Pesquisas Energéticas e Nucleares - IPEN-CNEN/SP

Orientadores: Miriam Dupas Hubinger, Rosiane Lopes da Cunha / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T07:36:02Z (GMT). No. of bitstreams: 1 Rodrigues_AllineCristinaCarpigiani_D.pdf: 6485876 bytes, checksum: b89cd2a37ec3602495a4c09a16abf3fc (MD5) Previous issue date: 2005 / Doutorado / Engenharia de Alimentos / Doutor em Engenharia de Alimentos

Univerzita Karlova v Praze Pedagogická fakulta Katedra pedagogiky DIPLOMOVÁ PRÁCE Přídatné látky ve vybraných masných výrobcích v ČR Food additives in selected meat products of the Czech Republic Pavel Vondrášek Vedoucí práce: Ing. Bc. Alena Váchová, Ph.D. Studijní program: Učitelství pro střední školy Studijní obor: Učitelství všeobecně vzdělávacích předmětů pro základní školy a střední školy pedagogika - výchova ke zdraví 2016 1 ABSTRACT The issue of food additives is a very hot topic in the current society. This fact has been recently reflected in a fair amount of legal regulations governing this industrial branch and almost hysterical campaigns of various food-providing chains that are trying persuade the public that only and just their products are free of any such additives. At the same time, however, and quite effortlessly can each of us get quite opposite information that would definitely harm the aura of safety created round the food additives. It is evident that a typical man takes mostly subjective attitude in this chaos of opposing information which is supported by different fabulations or "reliable information". The aim of this thesis is to clarify the issue of food additives and their use in meat-based products that form one part of unhealthy eating habits in our society. The acquired...

Submitted in fulfilment of the requirements for the Degree Master of Philosophy: Quality Management, Durban University of Technology, 2017. / The proliferation of nanotechnology, whilst perceived to be positive for human advancement, introduces potential risks when applied to food. Silicon Dioxide (E551), a common food additive made up of particles in the nano-range, is found in spices, salt, sweets and some frozen foods and functions as an anti-caking agent to allow these food products to flow and mix evenly. According to Codex Alimentarius, E551 is generally regarded as safe (GRAS), provided that food manufacturers apply good manufacturing practice (GMP) principles and use the lowest possible amounts necessary. Smaller nanoparticles are more readily taken up by the human body than larger sized particles and could be injurious to human health. While the use of E551 is strictly regulated in some countries, there is growing debate regarding the health and safety implications for consumers and the quality of food. This study examined the quality of selected food products containing E551 (nanosilica) in South Africa (SA). A mixed method paradigm (qualitative and quantitative) and an experimental research strategy were adopted. Respondents were purposefully selected, their participation in this study was voluntary and confidentiality was maintained. Pilot studies were conducted for the semi-structured interviews and the survey, with a sample size of one food expert and three food technologists, respectively. The main study consisted of interviews, a survey and experimental work. The interviews, conducted with five food experts, were recorded and transcribed to ensure credibility. The results were interpreted and analysed against existing literature using thematic content analysis. The findings suggest that it was critical for food manufacturers to demonstrate the safe use of products without posing any safety risks to the consumer and the environment; and for the South African government to address and regulate the application of nanomaterials in food either by legislation or guidelines. The survey was conducted with a sample population of thirty food technologists who reported that public awareness of nanotechnology was limited as many consumers were not familiar with this technology. Descriptive and inferential statistics were used to analyse the quantitative data. Content validity ensured that the survey focused on concepts and constructs that emerged from the review of literature on the application of nanotechnology in food products. Cronbach’s alpha index was used to assess the reliability of the surveys and found α = 0.862 and α = 0.809 for food additives awareness and nanosilica safety in food, respectively. Different characterisation methods, such as Fourier Spectra Infrared Spectroscopy (FT-IR), Energy Dispersive X-ray Spectroscopy (EDX) and X-ray Diffraction (XRD), were used to determine the type and form of silica, and its levels in selected food brands available in SA. This was compared against similar products manufactured and packed in the European Union (EU) and Asia. This study benchmarked against the EU standard because of its more stringent guidelines in the field of nanotechnology and regulations. The results indicate that while the comparative EU food sample conformed to the European Food Safety Association (EFSA) permissible level of 1 %, the South African sample levels were higher. Even though the regulatory standards are different in both countries, the potential health effects remain the same. Significantly, the most prominent finding of this study is that the form of silica in some of the South African and Asian products were crystalline in nature, rather than synthetic amorphous silica (SAS), which is indicative of E551. Thus, it stands to reason that the generalised limit set by Codex Alimentarius was inadequate to regulate and control the quantity and type of E551 used as it varied from each of the selected samples. The identification of traces of crystalline silica is of concern since studies in literature showed that exposure to and ingestion of crystalline silica that was not food grade, is likely to induce perilous health effects such as cancer and fibrosis in humans. In light of this finding on the crystalline nature of silica in the studied brands, it is therefore imperative that specific limits and regulations be put in place and enforceable in SA to ensure that products sold are in line with acceptable standards as found in some developed countries like the United States of America (US) and EU. In view of the above, and to ensure proper monitoring and minimal risk exposure, a risk management framework, a ‘Hazard identification, Access the risks, Control the risks’ (HAC) model, was developed and recommended to ensure that the correct form and type, and limits of silica is used and the associated risk controls applied. / M

The thesis defines a concept of organic food and a closer look is given to an organic agriculture - a place of origin for organic food. The second part discusses benefits of organic food for consumers and looks for consumer purchase motives. Third and fourth part is devoted to rules of labeling and opportunities for improvement in this area. Other consumer brands and a current state on organic food market are presented here as well. Variety of products offered and availability of organic food at the particular points of sale are analyzed in the final part.