Stakeholders’ knowledge of organic rice quality in Indonesia

  • Wahyudi David Department of Food Science and Technology, Universitas Bakrie
  • Firmansyah David Department of Information Technology, Institut Teknologi Padang
  • Nurul Asiah Department of Food Science and Technology, Universitas Bakrie
Keywords: knowledge, consumer, farmer, processor, organic rice quality


In recent years, the demand for organic rice has increased along with the increasing consumer awareness of it. However, information or knowledge systems regarding consumer expectations of the quality of organic rice have not been well developed. For this reason, this study aims to describe gaps in information or knowledge systems throughout the supply chain which is the strategy for developing the quality of organic rice. Focus group discussions were conducted with farmers, processors, and consumers, from which key information or knowledge was coded and weighted to describe which was the dominant factor for quality development. The study found that the definition of organic rice quality differs among farmers, processors, and consumers. The farmers tend to define the quality based on environmental context, but processors consider the attributes of the product, while consumers tend to focus on both the attributes of the product and the process.

Author Biography

Wahyudi David, Department of Food Science and Technology, Universitas Bakrie

I am in the formulation of research approaches open to suggestions from the ecological and cultural dietary practice. In this sense, I examine the living in food (nutrition impetus alternative directions and understanding of food quality) and the food culture in their conditions, characteristics and changes. Objectives of my research are also emphasized the social dimension of eating, drinking and behavior to analyze as a significant cultural and social practice to build the awareness.


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How to Cite
David, W., David, F., & Asiah, N. (2023). Stakeholders’ knowledge of organic rice quality in Indonesia. Future of Food: Journal on Food, Agriculture and Society, 11(2). Retrieved from
Research Articles