a product fingerprint when chocolate melts in our mouth additives are released which. give an initial indication of whether it contains conventional or organic cocoa. to you the deficiency and it may be different so also how an organic product it looks like. there s a lot of similarity it s also difficult to find for instance one markel one pound or one aspect in which they differ so often you need multiple markers and if you compared. me you also need satish sticks so that makes it fairly complex. no matter how great the differences between bio and conventional farming methods might be in the produce itself they are very small and not always to the advantage of the consumer the obligation to give laying hens nothing but organic fodder means that many bio egg producers have to buy in fodder yet only when food controls are carried out does it become apparent that
statistics she has analyzed the average composition of the yolk of an organic egg and amassed a vast amounts of data the theory is that everything which influences an egg is noticeable in the yolk in the form of an analytical fingerprint the analytical fingerprint often act when we want to try to separate you from conventional x. is based on d.n.a. analysis of the yellow pink months and because we are looking at different yellow pigments we call that analytical fingerprint and together with statistics that calculation matters we try to discriminate between the group of the organic x. and the conventional x. because this pattern is fingerprint differs. maybe all the correction. van route team collect data to determine a product fingerprint when chocolate melts in our mouth additives are released which. give an initial indication of whether it contains conventional or organic cocoa outside to you the deficiency and it may be different also how an organic