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Food Processing Sector (food + processing_sector)

Distribution by Scientific Domains

Business, Economics, Finance and Accounting	75%

Selected Abstracts

Do U.S. food processors respond to sweetener-related health information?

AGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 3 2010
Getu Hailu
This study examines the differential effects of relative prices and sweetener-related health information on the substitutability between sweeteners in the U.S. food processing sector. Results suggest that cane and corn sugar are gross complements, Allen complements, but Morishima substitutes. Furthermore, the Morishima elasticity of substitution (MES) is more responsive to changes in relative prices than to changes in health information. In addition, the MES for cane- and corn-based sweeteners is more responsive to health information from popular media sources than scientific and medical publications. [EconLit citations: D240, I180, Q110]. © 2010 Wiley Periodicals, Inc. [source]

Barriers to HACCP implementation: evidence from the food processing sector in Ontario, Canada

AGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 2 2010
Deepananda Herath
This study explores the barriers that impede the adoption of hazard analysis and critical control point (HACCP) by food processing firms in Ontario, Canada. The study identifies four broad groupings of barriers to HACCP implementation, namely perceptions that HACCP is of "questionable appropriateness" to the firm, the scale of change required to achieve implementation, low priority given to enhancement of food safety controls, and financial constraints. The severity of these identified barriers differs significantly between firms that have implemented HACCP and those that have not. In particular, HACCP implementation is impeded significantly by barriers related to financial constraints. The most important driver promoting implementation is customer requirements for HACCP to be implemented in supplier facilities. [EconLit citations: D210, L600, L660]. © 2010 Wiley Periodicals, Inc. [source]

OPTIMIZATION CRITERIA FOR BATCH RETORT BATTERY DESIGN AND OPERATION IN FOOD CANNING-PLANTS

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2003
R. SIMPSON
ABSTRACT Optimization of thermal processing in the commercial sterilization of canned foods is of great interest because the canning industry plays an important role within the economy of the food processing sector. Many food canning plants operate in a batch mode with a battery of individual batch retorts. The aim of this study was to propose and analyze several criteria and methodologies for optimum design and operation of such retort systems. Two criteria were proposed in the case of choosing the optimum number of retorts to be installed when designing a new batch-operated canning line. The third criterion dealt with seeking optimum process conditions for maximizing output from a fixed number of retorts when processing small batches of different products and container sizes. In the case of new plant design optimization, one objective was to determine the optimum number of retorts that would minimize on-going processing costs related to labor and energy. Retort scheduling (programming) was studied from which a simple mathematical expression was derived for this purpose. A second objective was to determine the optimum number of retorts that would maximize the net present value of initial investment. Approaches based upon engineering economics were studied from which to develop a mathematical procedure for this purpose. In the case of maximizing output from a fixed number of retorts for different products and container sizes, isolethal processes were identified for various product/containers from which a common set of process conditions could be chosen for simultaneous processing of different product lots in the same retort. [source]

Adoption of Food Safety and Quality Controls: Do Firm Characteristics Matter?

CANADIAN JOURNAL OF AGRICULTURAL ECONOMICS, Issue 3 2007
Evidence from the Canadian Food Processing Sector
This study explores the association between the adoption of food safety and quality assurance practices in the Canadian food processing sector and firm characteristics. A conceptual model is developed recognizing that the relative importance of a firm's incentives to adopt enhanced food safety and quality assurance practices is influenced by the firm's characteristics and activities. Binomial logit models are estimated to explore the association between adoption of various combinations of food safety and quality assurance practices including hazard analysis and critical control point (HACCP). The findings show that the adoption of food safety and quality practices varies widely between individual firms according to, among others, firm size, country of ownership and control, level of innovativeness, level of export orientation, forms of food safety inspection, and the subsector in which the firm operates. Incentives of being able to access foreign markets play an important role in influencing HACCP adoption. La présente étude analyse le lien entre l'adoption de pratiques visant la salubrité et l'assurance de la qualité des aliments au sein de l'industrie canadienne de la transformation et les caractéristiques des entreprises. Nous avons élaboré un modèle conceptuel reconnaissant que l'importance relative des incitatifs qui motivent une entreprise à adopter des pratiques améliorées en matière de salubrité et d'assurance de la qualité des aliments est influencée par les caractéristiques et les activités de l'entreprise. Nous avons estimé des modèles logit binomiaux pour examiner le lien entre l'adoption de diverses combinaisons de pratiques visant la salubrité et l'assurance de la qualité des aliments, y compris les systèmes HACCP (analyse des risques et maîtrise des points critiques). Les résultats ont montré que l'adoption de ces pratiques variait considérablement d'une entreprise à l'autre en fonction, entre autres, de la taille de l'entreprise, du pays de propriété et de contrôle, du degré d'innovation, du degré de vocation exportatrice, des programmes d'inspection de la salubrité des aliments et du sous-secteur dans lequel une entreprise évolue. La perspective de pénétrer les marchés étrangers joue un rôle important dans l'adoption de systèmes HACCP. [source]