Food and agriculture: shifting landscapes for policy

Gollin, Douglas; Probst, Lilli Teresa

doi:10.1093/oxrep/grv012

Cited by 11 publications

(4 citation statements)

References 7 publications

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“…In this study, we have found that the link between primary production, the movement of meat through the supply chain and the resulting use of meat in processed food products is hard to establish. This is not surprising as food manufacturing and processing has become ever more important in terms of supplying the food products demanded by consumers (Popkin, 2014;Gollin and Probst, 2015). Furthermore, it is the complexity of the supply chain that is in large part responsible for the horsemeat incident in the EU in 2013 whereby there was undeclared intentional substitution of beef with horsemeat in various processed products.…”

Section: Discussionmentioning

confidence: 99%

Consumer preferences regarding country of origin for multiple meat products

Balcombe

Bradley²,

Fraser

et al. 2016

Food Policy

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Despite the growing use of country of origin (CoO) information and labels on food, the extent to which consumers really value this information is unclear. In an effort to understand this issue we present results of a hypothetical discrete choice experiment examining consumer willingness-topay for CoO information about meat and meat products. Our results reveal that CoO information is positively valued for all the food products we consider. However, it is relatively less important compared to other food attributes for a large number of products such as bacon, pizza and ready meals. Our results suggest that consumers do not value very highly CoO information for many of the food products examined. Therefore, if the associated costs of mandatory CoO implementation are sufficiently high this raises questions about the inclusion of this information on food labels.

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Section: Discussionmentioning

confidence: 99%

Consumer preferences regarding country of origin for multiple meat products

Balcombe

Bradley²,

Fraser

et al. 2016

Food Policy

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“…More vibrant small towns closer to the villages might offer greater opportunities for seasonal employment opportunities. In either case, the structure and role of the food system is going through an enormous transformation and offers significant potential for jobs and income opportunities that are often underappreciated as drivers of structural transformation (Gollin and Probst 2015;Townsend et al 2017;World Bank 2007). Urbanization and rising incomes drive profound changes in consumer demand for food, as well as changes in the structure of the food industry, offering significant potential for better jobs along agri-food value chains, and in agroprocessing and rural industry.…”

Section: Implications For Accelerating Productivity Growth and Structural Transformationmentioning

confidence: 99%

Harvesting Prosperity: Technology and Productivity Growth in Agriculture

Fuglie¹,

Gautam²,

Goyal³

et al. 2019

122

119

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“…Many consumers have moved from rural areas and local markets to cities, and global trade has increased. This has resulted in a deep industrialization of food production, where a single factory can provide food for a huge number of people . In this context, the presence of foodborne pathogens in an industry may result in a very serious public health problem.…”

Section: Food Processing Industrymentioning

confidence: 99%

Salmonella and Campylobacter biofilm formation: a comparative assessment from farm to fork

et al. 2018

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It takes several steps to bring food from the farm to the fork (dining table), and contamination with food-borne pathogens can occur at any point in the process. Campylobacter spp. and Salmonella spp. are the main microorganisms responsible for foodborne disease in the EU. These two pathogens are able to persist throughout the food supply chain thanks to their ability to form biofilms. Owing to the high prevalence of Salmonella and especially of Campylobacter in the food supply chain and the huge efforts of food authorities to reduce these levels, it is of great importance to fully understand their mechanisms of persistence. Diverse studies have evaluated the biofilm-forming capacity of foodborne pathogens isolated at different steps of food production. Nonetheless, the principal obstacle of these studies is to reproduce the real conditions that microorganisms encounter in the food supply chain. While there are a wide number of Salmonella biofilm studies, information on Campylobacter biofilms is still limited. A comparison between the two microorganisms could help to develop new research in the field of Campylobacter biofilms. Therefore, this review evaluates relevant work in the field of Salmonella and Campylobacter biofilms and the applicability of the data obtained from these studies to real working conditions. © 2018 Society of Chemical Industry.

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Food and agriculture: shifting landscapes for policy

Cited by 11 publications

References 7 publications

Consumer preferences regarding country of origin for multiple meat products

Consumer preferences regarding country of origin for multiple meat products

Harvesting Prosperity: Technology and Productivity Growth in Agriculture

Salmonella and Campylobacter biofilm formation: a comparative assessment from farm to fork

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