Overview
- Editors:
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Barry Krissoff
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Economic Research Service/USDA, Washington, D.C., USA
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Mary Bohman
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Economic Research Service/USDA, Washington, D.C., USA
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Julie A. Caswell
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University of Massachusetts, Amherst, USA
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Table of contents (13 chapters)
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Front Matter
Pages i-xvii
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Overview and Conceptual Foundation
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- Jean-Christophe Bureau, Wayne Jones, Estelle Gozlan, Stephan Marette
Pages 3-32
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- David G. Victor, Rebecca U. Weiner
Pages 33-41
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- Julie A. Caswell, Corinna M. Noelke, Eliza M. Mojduszka
Pages 43-61
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Case Studies
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- David Blandford, Jean-Christophe Bureau, Linda Fulponi, Spencer Henson
Pages 77-99
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- Linda Calvin, William Foster, Luis Solorzano, J. Daniel Mooney, Luis Flores, Veronica Barrios
Pages 101-127
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- MarÃa I. Marshall, Michael Boland, Daniel Conforte, Deborah Cesar
Pages 129-144
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Specific Issues and Methodological Challenges
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Front Matter
Pages 145-145
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- David Orden, Timothy Josling, Donna Roberts
Pages 147-164
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- Julian M. Alston, Jennifer S. James
Pages 165-179
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- Elise Golan, Fred Kuchler
Pages 197-208
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- Luanne Lohr, Barry Krissoff
Pages 209-228
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- Angelo Maria Zago, Daniel Pick
Pages 229-243
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Back Matter
Pages 245-251
About this book
Consumers have always been concerned about the quality, and particularly the safety, of the foods they eat. In recent years this concern has taken on additional prominence. Consumer focus on food safety has been sharpened by reports about new risks, such as that posed by "mad cow" disease, and about more familiar sources of risk, such as food borne pathogens, pesticides, and hormones. At the same time, some consumers are in creasingly interested in knowing more about how their food is produced and in selecting products based on production practices. Some of the questions consumers are asking in clude whether food is produced with the use of modern biotechnology, whether it is or ganically produced, how animals are treated in meat and egg production systems, and whether food is produced using traditional methods. Recent trends also show increased consumer demand for a variety of food products that are fresh, tasty, and available on a year-round basis. This has fostered increased global trade in food. For example, consumers in temperate climates such as North America are able to buy raspberries throughout the year, and Europeans can enjoy South American coffee. Trade in processed food products is actually increasing more rapidly than trade in agricultural commodities, further addressing the demand for variety among consumers.
