This book focuses on the developing field of valuing food safety and nutrition. It evaluates the relative strengths, weaknesses, and requirements of the major methodologies employed in valuation research. The book includes a discussion on key factors such as information on consumer attitudes.
Part One: Setting the Stage: Research Perspectives and Theoretical Models 1. Valuing Food Safety and Nutrition: The Research Needs 2. Self-Protection, Risk Information, and Ex Ante Values of Food Safety and Nutrition 3. Mitigation, Product Substitution, and Consumer Valuation of Undesirable Foodborne Effects 4. Information Issues for Principals and Agents in the "Market" for Food Safety and Nutrition Part Two: A Comparison of Valuation Methodologies 5. Contingent Valuation of Health Risk Reductions for Shellfish Products 6. Experimental Auctions to Measure Willingness to Pay for Food Safety 7. Using Conjoint Analysis to Assess Consumers' Acceptance of pST-Supplemented Pork 8. Health Risk Concern of Households vs. Food Processors: Estimation of Hedonic Prices in Fats and Oils 9. Valuation by the Cost of Illness Method: The Social Costs of Escherichia coli 0157:H7 Foodborne Disease 10. Valuing Food Safety: Which Approaches to Use? 11. Thoughts About Different Methods to Value Food Safety and Nutrition 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 13. Anglers' Willingness to Pay for Information About Chemical Residues in Sport Fish: Design of a CV Questionnaire 14. Using Contingent Valuation Methods to Value the Health Risks from Pesticide Residues When Risks Are Ambiguous 15. Contingent Valuation of Consumers' Willingness to Purchase Pork with Lower Saturated Fat 16. Criteria for Evaluating Results Obtained from Contingent Valuation Methods Part Four: Inputs to Valuation Studies 17. Determining Foodborne Illness in the United States: A Step Toward Valuation 18. Measuring the Food Safety Risk of Pesticides 19. Adding Nutritional Quality to Analysis of Meat Demand 20. Irradiation and Food Safety: Consumer Attitudes and Awareness