FOOD SAFETY RISK PERCEPTION GAP BETWEEN CONSUMERS AND PROCESSORS OF SPECIALTY MEAT

William Nganje and Thomas Taban

No 16596, 2003: WCC-72 Annual Meeting, June 9-11, 2003, Las Vegas, Nevada from WERA-72 (formerly WCC-72): Western Education\Extension and Research Activities Committee on Agribusiness

Abstract: Consumers and processors of specialty meats continue to have different perceptions of food safety risk. This creates difficulties in formulating policy initiatives aimed at resolving these issues to enable marketing of specialty meats to move beyond niche markets. This study analyzes the risk perception gap, and provides an insight into methods by which perception issues can be resolved.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Pages: 22
Date: 2003
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Persistent link: https://EconPapers.repec.org/RePEc:ags:wccstt:16596

DOI: 10.22004/ag.econ.16596

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