IDEAS home Printed from https://ideas.repec.org/p/zwi/ipaper/16.html
   My bibliography  Save this paper

What Labels Tell Us About How Foods are Prepared

Author

Listed:
  • Julie A. Caswell

    () (University of Massachusetts)

Abstract

Consumers are increasingly considering information on how foods are produced in making their buying decisions. For example, in the United States sales of products labeled as organic were estimated at over $3 billion in 1996. Federal and state governments are facing tough choices in deciding how to regulate what product labels tell us about how foods are produced. Our research highlights the important market-based considerations in making these choices. Many consumers are willing to pay more for products produced in specific ways, but it is often difficult or impossible for them to verify whether a product labeled as such was really produced in that way. Process attributes (e.g., pesticide or hormone use levels, environmental protection practices) usually cannot be judged by inspecting the product or even by consuming it. In this situation, =ethical producers could label their products as being produced in a specific way when they are not, deceiving consumers and causing them to pay for product characteristics they do not get. Ethical producers who have produced the product in the labeled way may find their market undermined by the cheaters. Avoiding these problems may require government or independent third-parties to provide verification for consumers. Someone outside the market may also be needed to set the process standards on which certification and labeling are based. This is often a complex process.

Suggested Citation

  • Julie A. Caswell, 1997. "What Labels Tell Us About How Foods are Prepared," Issue Papers 16, University of Connecticut, Department of Agricultural and Resource Economics, Charles J. Zwick Center for Food and Resource Policy.
  • Handle: RePEc:zwi:ipaper:16
    as

    Download full text from publisher

    File URL: http://www.zwickcenter.uconn.edu/documents/issuepapers/ip16.pdf
    Download Restriction: no

    More about this item

    Keywords

    organic; labeling; produce; product labels;

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:zwi:ipaper:16. See general information about how to correct material in RePEc.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: (). General contact details of provider: http://edirc.repec.org/data/dauctus.html .

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service hosted by the Research Division of the Federal Reserve Bank of St. Louis . RePEc uses bibliographic data supplied by the respective publishers.