A process-based approach to collect food information to satisfy consumer needs through a voluntary traceability information system, an Organic Olive Oil case study

In the last years, several food hazards have increased consumer awareness about food product. Traceability is widely recognized as able to guarantee product quality and consumer safety. However, consumers appear dissatisfy about the product information shown on label. Voluntary traceability could be used to collect product information during its lifecycle starting from farming phase. This paper proposes a research case study to detect, following a process-based approach, Organic Olive Oil information, to create an information system for voluntary traceability able to satisfy consumer information needs. Researcher, organic certification control body, farmer and olive oil mill take part to case study. Through interviews and using a process-based approach, Organic Olive Farming and Organic Olive Oil Transformation Processes were modelled. For each process, actors and activities were identified detecting data, format and collection mode.