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Abstract
In this article, the concept of traceability in food quality control is systematized. The interfaces among traceability, labeling, brands,
standards and certification are presented. In addition, the differences and connections between identification and traceability are
explained. The asset specificity of information and of the organization structures required to implant tracing systems are outlined
according to the Transaction Cost Economics (TCE). The importance and difficulty of establishing such systems are described as
functions of government interests, as well as the interests of various agents in the agro-industrial system. In the examples, emphasis
is placed on the soybean and beef chains.