PRODUCERS’' WILLINGNESS TO ADOPT HACCP PRINCIPLES IN THE GOAT MEAT INDUSTRY

The major food safety issue now confronting federal policymakers is making sure that consumers can purchase foods acceptably free of microbial contaminants and of hazardous chemicals – including pesticide residues, natural toxins, environmental contaminants, animal drugs, or harmful additives. While these concerns are not new, new dimensions to the problems continually challenge regulators. This paper estimates goat producers’' willingness-to-adopt HACCP systems to reduce microbial pathogen. Data used are drawn from a food safety education project for small ruminant producers funded by the USDA Food Safety Inspection Services (FSIS). The data are collected using contingent valuation survey administered among small ruminant producers in Alabama and Tennessee. The probabilities of willingness to adopt HACCP practices are estimated using a probit model. The results reveal a diversified set of preferences among goat producers where by more than half of the survey sample indicated willingness to adopt HACCP practices.


Issue Date:
2004
Publication Type:
Conference Paper/ Presentation
PURL Identifier:
http://purl.umn.edu/20325
Total Pages:
23
Series Statement:
Selected Paper




 Record created 2017-04-01, last modified 2017-08-24

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