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	Provedor de dados 31 (2) Autor Bontemps, Christophe (1) Hennessy, David A. (1) Nauges, Celine (1) Requillart, Vincent (1) Simioni, Michel (1) Palavra-chave Safety regulation (2) Agricultural and Food Policy (1) Biotechnology (1) C14 (1) Contract provisions (1) D24 (1) Food Consumption/Nutrition/Food Safety (1) Food processing sector (1) L66 (1) Livestock Production/Industries (1) Non-parametrics (1) Overload (1) Panel data (1) Total factor productivity (1) Value of information (1) Mais... Tipo do documento Presentation (1) Working or Discussion Paper (1) Ano 2012 (1) 2003 (1) País United States (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Food Safety Regulation and Firm Productivity: Evidence from the French Food Industry 31 Requillart, Vincent; Nauges, Celine; Simioni, Michel; Bontemps, Christophe. The purpose of this article is to assess whether food safety regulations imposed by the European Union in the 2000s may have induced a slow-down in the productivity of firms in the food processing sector. The impact of regulations on costs and productivity has seldom been studied. This article contributes to the literature by measuring productivity change using a panel of French food processing firms for the years 1996 to 2006. To do so, we develop an original iterative testing procedure based on the comparison of the distribution of efficiency scores of a set of firms. Our results confirm that productivity decreased in the poultry processing industry at the time when safety regulation was reinforced. Tipo: Presentation Palavras-chave: Total factor productivity; Safety regulation; Food processing sector; Panel data; Non-parametrics; Food Consumption/Nutrition/Food Safety; C14; D24; L66. Ano: 2012 URL: http://purl.umn.edu/124378 SLAUGHTERHOUSE RULES: HUMAN ERROR, FOOD SAFETY, AND UNIFORMITY IN MEAT PACKING 31 Hennessy, David A.. Meat retailers and processors express demand for a more uniform product, and technical innovations are allowing an increasingly uniform supply. Meat packers can promote uniformity through pre-slaughter sorting, or earlier through contractual procurement. Emphasizing human error and the efficacy of effort on the packing line, we develop a model whereby packers gain from expanding revenue and reducing processing costs when exogenously determined carcass uniformity increases. Line speed and occupational risk increase with uniformity. Whether optimally regulated or not, equilibrium food safety can decline with increased uniformity. Effort-saving automation also will have an adverse effect on occupational safety, and may have this effect on equilibrium food... Tipo: Working or Discussion Paper Palavras-chave: Biotechnology; Contract provisions; Overload; Safety regulation; Value of information; Agricultural and Food Policy; Livestock Production/Industries. Ano: 2003 URL: http://purl.umn.edu/18625 Registros recuperados: 2 Primeira ... 1 ... Última

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