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Authors: Hooker, Neal H.
Nayga, Rodolfo M., Jr.
Siebert, John W.
Keywords: HACCP
economies of scale
firm and product exit
food safety strategies
meat processing
Issue Date: 2002-04
Abstract: Detailed information on firm level food safety costs is reported. Survey data for small and very small meat processors are modeled. Economies of scale in implementing Hazard Analysis Critical Control Point (HACCP) systems are investigated. Results indicate that even after controlling for scale, ver small plants incur higher compliance costs. Diseconomies of scope are assessed using the probability and number of products discontinued due to HACCP. Such "partial exit" is positively related to the current range of items produced and the need for facility modification. However, no evidence is found for higher levels of partial exit in very small plants.
Institution/Association: Journal of Agricultural and Applied Economics>Volume 34, Number 01, April 2002
Total Pages: 10
Language: English
From Page: 165
To Page: 174
Collections:Volume 34, Number 01, April 2002

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