Estimating The Cost Of Food Safety Regulations To The New Zealand Seafood Industry
AbstractIn New Zealand, the Animal Products Act (1999) required all animal product processing businesses to have a Hazard Analysis and Critical Control Points (HACCP) based Risk Management Program (RMP) by the end of 2002. The purpose of the Act is to manage food safety risks and to facilitate overseas market access. However the new regulation will potentially bring costs to businesses. This paper attempts to measure the effects of RMP requirements on the variable cost of production of the New Zealand seafood industry. Using the framework developed by Antle (2000), a cost function is estimated using census of production data from 1929 to 1998. Results show that variable costs could increase from 2 percent to 22 percent or from 2 cents to 19 cents per kilogram.
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Bibliographic InfoArticle provided by University of Melbourne, Melbourne School of Land and Environment in its journal Australasian Agribusiness Review.
Volume (Year): 13 (2005)
Issue (Month): ()
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Web page: http://www.agrifood.info/review/
New Zealand; food; safety; Animal Products Act (1999); Hazard Analysis and Critical Control Points; HACCP; Risk Management Program; RMP; cost of production; seafood; Agribusiness; Agricultural and Food Policy; Farm Management; Food Consumption/Nutrition/Food Safety; International Relations/Trade; ISSN 1442-6951;
Other versions of this item:
- Cao, Kay & Maurer, Oswin & Scrimgeour, Frank G., 2003. "Estimating The Cost Of Food Safety Regulation To The New Zealand Seafood Industry," 2003 Conference (47th), February 12-14, 2003, Fremantle, Australia 57840, Australian Agricultural and Resource Economics Society.
Please report citation or reference errors to , or , if you are the registered author of the cited work, log in to your RePEc Author Service profile, click on "citations" and make appropriate adjustments.:
- Jensen, Helen H. & Unnevehr, Laurian J., 1999.
"HACCP in Pork Processing: Costs and Benefits,"
Staff General Research Papers
1632, Iowa State University, Department of Economics.
- Helen H. Jensen & Laurian J. Unnevehr, 1999. "HACCP in Pork Processing: Costs and Benefits," Center for Agricultural and Rural Development (CARD) Publications 99-wp227, Center for Agricultural and Rural Development (CARD) at Iowa State University.
- Crutchfield, Stephen R. & Buzby, Jean C. & Roberts, Tanya & Ollinger, Michael & Lin, Chung-Tung Jordan, 1997. "Economic Assessment of Food Safety Regulations: The New Approach to Meat and Poultry Inspection," Agricultural Economics Reports 34009, United States Department of Agriculture, Economic Research Service.
- Tanya Roberts & Jean C. Buzby & Michael Ollinger, 1996. "Using Benefit and Cost Information to Evaluate a Food Safety Regulation: HACCP for Meat and Poultry," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 78(5), pages 1297-1301.
- John M. Antle, 2000. "No Such Thing as a Free Safe Lunch: The Cost of Food Safety Regulation in the Meat Industry," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 82(2), pages 310-322.
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