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Third-Party Certification in Food Market Chains: Are You Being Served?


  • Felipe Almeida
  • Huascar Pessali
  • Nilson de Paula


Recent facts involving food products and their effects on consumers' health have amplified risk and uncertainty in their markets. A new practice has emerged as an attempt to deal with such problems, the so-called third-party certification (TPC). In the perspective of consumers, TPC is supposed to give transparency and legitimacy concerning food safety. But TPC has become increasingly subject to encapsulation by big retailers. By combining institutional (Veblenian) and evolutionary (Schumpeterian-Penrosean) theoretical elements related to the behavior and interaction between firms and consumers, we attempt to provide an overview of how such an encapsulation process takes place.

Suggested Citation

  • Felipe Almeida & Huascar Pessali & Nilson de Paula, 2010. "Third-Party Certification in Food Market Chains: Are You Being Served?," Journal of Economic Issues, Taylor & Francis Journals, vol. 44(2), pages 479-486.
  • Handle: RePEc:mes:jeciss:v:44:y:2010:i:2:p:479-486 DOI: 10.2753/JEI0021-3624440220

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    References listed on IDEAS

    1. Moritz Cruz & Edmund Amann & Bernard Walters, 2006. "Expectations, the business cycle and the Mexican peso crisis," Cambridge Journal of Economics, Oxford University Press, vol. 30(5), pages 701-722, September.
    2. repec:mes:jeciss:v:32:y:1998:i:2:p:351-363 is not listed on IDEAS
    3. Chwieroth, Jeffrey, 2007. "Neoliberal Economists and Capital Account Liberalization in Emerging Markets," International Organization, Cambridge University Press, vol. 61(02), pages 443-463, April.
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