Approach and Perception on Food Quality on the EU Market

One of the main outcomes of the economic action of food self-sufficiency as a phenomenon on the EU market was the emergence of the need to conceptually redefine food quality for all three market players: institutions, producers, consumers. This demarche resulted in an increased complexity of quality as a concept and the difficulty to simultaneously apply one single definition for all three market players. And here the problem arises both in point of technology, when it comes to producers and of the role as a key economic player when it comes to the ultimate food consumer. We can therefore consider that starting from definitions which depend on the specific interests of the concerned players, closely connected to their actual needs, the assessment of food quality is random and virtually subjective. The result is that nowadays the authoritative way to objectively define food quality on the EU market is by connection to the production method specifically for each category of products. In order for a food product to meet the minimum adequate quality level the producer should observe specific regulations and manuals for each production methodology they use.