Toward an equitable basis for assignment of residue tolerance values

Abstract

It is trite to say that no-one in the food producing business, be he farmer, fisher or processor, purposely puts any added material into or onto a food unless he is convinced that value is added and that the addition is greater than the cost of the application. The definition of the value that has been added may be open to question but not the conviction that value has been added. Producers are interested in greater yields of improved quality and appearance. Marketers are interested in those operations and additives that will bring the produce into the hands of the consumer in better condition. All, including the consumer, are interested in means that will deliver produce to the final buyer in a condition which can command top prices.