Valuing Food Safety And Nutrition

480 Pages·1995·9.964 MB·\480

by  Julie A Caswell (Author)

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ISBN 978-0-367-21295-7
www.routledge.com aninformabusiness
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9780367212957.indd 1 12/27/2018 2:37:09 AM
Valuing Food Safety
and Nutrition

Valuing Food Safety
and Nutrition
EDITED BY
Julie A. Caswell
~ 'l Routledqe
i ~ Franri'~~,roup
Taylor
LONDON AND NEW YORK
For my parents,
Catherine and Merle Caswell
First published 1995 by Westview Press
Published 2018 by Routledge
52 Vanderbilt Avenue, New York, NY 10017
2 Park Square, Milton Park, Abingdon, Oxon OX14 4RN
Routledge is an imprint of the Taylor & Francis Group, an informa business
Copyright © 1995 by Taylor & Francis
All rights reserved. No part of this book may be reprinted or reproduced or utilised in any form or
by any electronic, mechanical, or other means, now known or hereafter invented, including
photocopying and recording, or in any information storage or retrieval system, without permission
in writing from the publishers.
Notice:
Product or corporate names may be trademarks or registered trademarks, and are used only for
identification and explanation without intent to infringe.
Library of Congress Cataloging-in-Publication Data
Valuing food safety and nutrition I [edited by] Julie A. Caswell.
p. cm.
Includes bibliographical references.
ISBN 0-8133-8944-5 (alk. paper)
I. Food adulteration and inspection. 2. Food industry and trade-
Safety measures. 3. Nutrition. I. Caswell, Julie A.
TX531.V34 1995
363. I 9'2~c20 95-15133
CIP
ISBN 13: 978-0-367-21295-7 (hbk)
Contents
List of Tables and Figures ix
Preface xv
Acknowledgments xix
About the Contributors xxi
PART ONE
Setting the Stage: R981'Ch Perspectives and Theoretical Models
1 Valuing Food Safety and Nutrition: The Research Needs,
Eileen 0. van Ravenswaay 3
2 Self-Protection, Risk Information, and Ex Ante Values of
Food Safety and Nutrition, Young Sook Eom 27
3 Mitigation, Product Substitution, and Consumer Valuation of
Undesirable Foodbome Effects, Robert D. Weaver 51
4 Information Issues for Principals and Agents in the "Market"
for Food Safety and Nutrition, Michael D. Weiss 69
PART TWO
A Comparison of Valuation Methodologies
5 Contingent Valuation of Health Risk Reductions for Shellfish
Products, C.-T. Jordan Lin and J. Walter Milon 83
6 Experimental Auctions to Measure Willingness to Pay for
Food Safety, John A. Fox, Jason F. Shogren,
Dermot J. Hayes, and James B. Kliebenstein 115
7 Using Conjoint Analysis to Assess Consumers' Acceptance
of pST-Supplemented Pork, Catherine Halbrendt,
John Pesek, April Parsons, and Robert Lindner 129
v
vi Contents
8 Health Risk Concern of Households vs. Food Processors:
Estimation of Hedonic Prices in Fats and Oils,
Dong-Kyoon Kim and Wen S. Chern 155
9 Valuation by the Cost of Illness Method: The Social Costs
of Escherichia coli 0157:H7 Foodbome Disease,
Tanya Robens and Suzanne Marks 173
10 Valuing Food Safety: Which Approaches to Use?
Maureen L. Cropper 201
11 Thoughts About Different Methods to Value Food Safety
and Nutrition, Ann Fisher 211
PART THREE
A Closer Look at Performing Contingent Valuation
12 Using Contingent Valuation to Value Food Safety: A Case
Study of Grapefruit and Pesticide Residues, Jean C. Buzby,
Jerry R. Skees, and Richard C. Ready 219
13 Anglers' Willingness to Pay for Information About Chemical
Residues in Sport Fish: Design of a CV Questionnaire,
Douglas J. Krieger and John P. Hoehn 251
14 Using Contingent Valuation Methods to Value the Health
Risks from Pesticide Residues When Risks Are Ambiguous,
Eileen 0. van Ravenswaay and Jennifer Wohl 287
15 Contingent Valuation of Consumers' Willingness to Purchase
Pork with Lower Saturated Fat, Catherine Halbrendt,
Lesa Sterling, Sue Snider, and Gail Santoro 319
16 Criteria for Evaluating Results Obtained from Contingent
Valuation Methods, Richard B. Belzer and Richard P. Theroux 341
PART FOUR
Inputs to Valuation Studies
17 Determining Foodbome Illness in the United States: A Step
Toward Valuation, Thomas E. Steahr 365
Contents vii
18 Measuring the Food Safety Risk of Pesticides, Kelly A. Day,
Betsey A. Kuhn, and Ann M. Vandeman 393
19 Adding Nutritional Quality to Analysis of Meat Demand,
Guijing Wang and Wen S. Chern 411
20 Irradiation and Food Safety: Consumer Attitudes and
Awareness, Sukant K. Misra, Stanley M. Fletcher, and
Chung L. Huang 435
About the Book and Editor 451

Tables and Figures
Tables
5.1 Descriptive Statistics for WTP Responses by Format and
Hypothesis Tests Between WTP Responses 92
5.2 Ordinary Least Squares Estimates of the Willingness
to Pay Model (Outliers Excluded) 95
6.1 Differences in Mean Bids at Trial 1 and Trial 20 121
6.2 Frequency Distribution of Bids 123
7.1 Porlc Product Profiles Used for Evaluation by Respondents 134
7.2 Shopping Centers Chosen for Data Collection 135
7.3 Socio-Demographics of Study Respondents 136
7.4 Information Sheet Read to Respondents Before Conducting
Survey 137
7.5 Belief in Organiution Reports on Product Safety 139
7.6 Mean Rating Values for Survey Product Profiles 140
7.7 Estimated Coajoint Model for Parameters Affecting
Product Ratings 141
7.8 Hypothetical pST Products with Equivalent Rating as
Current Technology at 20 Percent Fat Reduction 142
8.1 Estimated Coefficients from Selected Moving Regression
Runs, Cooking and Salad Fat and Oils 165
8.2 Estimated Coefficients from the Entire Sample With and
Without Cholesterol Information Variable, Baking and
Frying Fats and Oils 167
9.1 Assumptions Used to Estimate Annual Cost of Illness for
Foodbome Disease, 1992 176
9.2 Annual Incidence of Escherichia coli 0157:H7 and
Severity of Illness, U.S. 180
9.3 Medical Costs of Acute Illness from Escherichia coli
0157:H7 by Severity Category, 1992 Dollars, Typical
Year 182
ix