| 摘要 | 第5-6页 |
| Abstract | 第6页 |
| List of Abbreviations | 第11-12页 |
| 1 Introduction | 第12-15页 |
| 1.1 Background and Purpose of the Study | 第12-13页 |
| 1.2 Structure of the Study | 第13-14页 |
| 1.3 Study methods | 第14页 |
| 1.4 Innovative points of the Study | 第14-15页 |
| 2 Review of Organic Food and Production | 第15-20页 |
| 2.1 Introduction of Organic food in History | 第15-16页 |
| 2.2 Literature Review | 第16-17页 |
| 2.3 Organic Food General Statistics at Present | 第17-20页 |
| 3 Theoretical Perspectives | 第20-24页 |
| 3.1 Definition of organic produce | 第20-21页 |
| 3.2 Definition of organic standard | 第21-23页 |
| 3.3 Definition of Environmental Sustainability | 第23-24页 |
| 4 Chinese Organic Produce Background | 第24-31页 |
| 4.1 The development of Chinese Organic Produce | 第24-25页 |
| 4.2 Chinese Organic Standard | 第25-27页 |
| 4.3 Current situation of Chinese organic produce market | 第27-29页 |
| 4.4 Importance of Chinese Organic Produce in World Market | 第29-31页 |
| 5 Brief Comparison of Organic Standards between specific countries | 第31-35页 |
| 5.1 United States Organic Standard | 第31-33页 |
| 5.2 Japanese Organic Standard | 第33-34页 |
| 5.3 Analysis of Comparison of US,China and Japan | 第34-35页 |
| 6 Problems with Chinese Organic Produce | 第35-42页 |
| 6.1 Issues with domestic production safety standards | 第35-39页 |
| 6.2 Issues concerning granting foreign companies with equivalence certification | 第39-42页 |
| 7 Investigation of Chinese organic food products | 第42-47页 |
| 7.1 Questionnaire Design | 第42-43页 |
| 7.2 Sampling | 第43页 |
| 7.3 Descriptive Analysis | 第43-47页 |
| 8 Discussion on current Chinese organic food production policy and standards | 第47-48页 |
| 9 Conclusion and Recommendations | 第48-51页 |
| 9.1 Conclusion | 第48-49页 |
| 9.2 Recommendations | 第49-51页 |
| References | 第51-53页 |
| Appendix | 第53-59页 |
| 1 Questionnaires in English | 第53-56页 |
| 2 Questionnaires in Chinese | 第56-59页 |
| Acknowledgements | 第59-60页 |
| Resume | 第60页 |
