Overcoming the Organic Food Production Challenges

Over the last few years, there has been a slow but steady shift in consumer behaviour towards healthy eating habits. This, in turn, has significantly increased the global demand for organic food. High public awareness has led the industry to a point where almost every consumer prefers organic food and beverages. Naturally, the distribution networks for organic food have also expanded significantly in the food service sector because of this strong end-use demand. As a result of this healthy eating movement, a very high percentage of today’s millennials are dumping even the most well known brands to opt for locally-sourced organic products.

Just like any other manufacturing process, organic food production has its own set of challenges. With changing times, food manufacturers have got accustomed to different processes that are efficient as well as safe. However, unfortunately, these processes are not always a part of the organic umbrella. Discussed below are some of the most common challenges faced by today’s organic food manufacturers.

  • Time: In many instances, production of organic food materials means racing the clock. Most of the ingredients used in organic food production are susceptible to decay resulting from temperature fluctuations. Therefore, the situation can be tricky for manufacturers that are accustomed to manufacturing products with a more forgiving shelf life. Smarter tracking can be an excellent solution to this problem. It always helps to use a labelling system with clear mention of the date of harvesting or production, arrival, and any ingredient specific risk factors. The race against time can be handled better by implementing a “first in, first out” policy.
  • Pest: When it comes to organic food, humans are not the only ones interested in them. The war between humans and pests started in the early days of human civilization, and is not likely to end anytime soon. Modern food manufacturing processes utilise several measures to eliminate bacteria, insects, and rodents. In case of organic foods, one key criterion is to avoid chemical pest control. A different set of tools can be used by the organic farmers and producers to keep pests at bay. To protect vulnerable ingredients, organic food handlers have turned to different types of natural ingredients.
  • Expansive Consumer Base: There was a time when organic foods were distributed mostly in the local and regional markets. However, things have changed completely in the era of online ordering. Temperature control is extremely crucial in this regard. Once the ideal temperature is reached, it is equally important to maintain the same. Ideally, those involved in the distribution of organic foods in a large market should equip their distribution vehicles with high-quality climate control systems.
  • Production of organic food demands relatively more land and other resources. Therefore, there can be serious competition for the procurement of these resources. To overcome this challenge, it is important for the producers to do their homework and plan ahead. Better understanding of their food products can help them serve the consumer efficiently.

At Lumix Procut, we provide effective food processing solutions to help businesses excel in this highly challenging industry. Please contact our experts today to find out more about organic food processing challenges and their solutions.