Identity preservation

Identity preservation is the practice of tracking the details of agricultural shipments so that the specific characteristics of each shipment is known. Identity preserved (IP) is the designation given to such bulk commodities marketed in a manner that isolates and preserves the identity of a shipment, presumably because of unique characteristics that have value otherwise lost through commingling during normal storage, handling and shipping procedures. The concept of IP has been accorded greater importance with the introduction of genetically modified organisms into agriculture.

Technical and managerial techniques are used to track and document the paths that agricultural products move in the production process. A fully integrated IP system might track and document a commodity’s seed characteristics, initial planting, growing conditions, harvesting, shipping, storage, processing, packaging, and ultimate sale to the consumer. Separating organic products from conventionally raised ones is one type of IP system. IP systems are a central component of value chains.[1][2][3] [4][5][6]

References

Dennis Strayer, Identity-preserved systems: a reference handbook
Gregory S. Bennet, Gregory S. (2010). Food Identity Preservation and Traceability. Boca Raton: CRC Press. ISBN 978-1-4398-0486-5.
Canadian Grain Commission. Food Safety Identity Preserved Quality Management System Standard.
Saak, Alexander E. (2002). Identity Preservation and False Labeling in the Food Supply Chain. Iowa: Center for Agricultural and Rural Development.
Buckwell, Allan. Economics of Identity Preservation for Genetically Modified Crops. Netherlands: Stefan Tangermann University of Göttingen.
Virant, Paul; Leahy, Kate (2012). The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux. New York: Ten Speed Press. ISBN 978-1-60774101-5.

This article incorporates public domain material from Jasper Womach. Report for Congress: Agriculture: A Glossary of Terms, Programs, and Laws, 2005 Edition (PDF). Congressional Research Service.

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[1] Dennis Strayer, Identity-preserved systems: a reference handbook

[2] Gregory S. Bennet, Gregory S. (2010). Food Identity Preservation and Traceability. Boca Raton: CRC Press. ISBN 978-1-4398-0486-5.

[3] Canadian Grain Commission. Food Safety Identity Preserved Quality Management System Standard.

[4] Saak, Alexander E. (2002). Identity Preservation and False Labeling in the Food Supply Chain. Iowa: Center for Agricultural and Rural Development.

[5] Buckwell, Allan. Economics of Identity Preservation for Genetically Modified Crops. Netherlands: Stefan Tangermann University of Göttingen.

[6] Virant, Paul; Leahy, Kate (2012). The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux. New York: Ten Speed Press. ISBN 978-1-60774101-5.