Also termed the post-productivist transition, the third food regime is one in which ‘strategies for profit capture are built around expediting internationally co-ordinated flows of production, commodities and capital’ (Pritchard (1998) Econ. Geog. 74, 1). The third food regime is highlighted by the increasing globalization of production and consumption markets reflected, in part, by corporations which are ‘geared to the global or regional markets that are replacing national markets’ (McMichael (1992) Sociolog. Perspectives 35, 2), and characterized by flexible production and adaptation to niche markets, aided by research and development. Bursch and Lawrence (2009) Agric. Hum. Values 26, 267 stress the increasing influence of financial capital on the agri-food system, while LeHeron and Roche (1995) Area 27, 1 see the third food regime as centred around the expansion of the fresh fruit and vegetable complex. The development of organic food production (and its creation of social and economic space) is an expression of the third food regime. See McKenna et al. (2001) Geoforum 32, 2.