Food safety and development of the beef industry in China |
| |
| Institution: | 1. State Key Laboratory of Bioreactor Engineering, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai 200237, China;2. Yueyang Center for Animal Disease Control and Prevention, Yueyang, Hunan 414000, China;3. Division of Foodborne, Waterborne, and Environmental Diseases, National Center for Emerging and Zoonotic Infectious Diseases, Centers for Disease Control and Prevention, Atlanta, GA 30333, USA;1. Department of Medicine, MedStar Union Memorial Hospital, Baltimore, MD;2. Department of Medicine, North Alabama Medical Center, Florence, AL;3. Center for Outcomes Research and Evaluation, Yale New Haven Health, New Haven, CT;4. Division of Cardiovascular Prevention and Wellness, Houston Methodist DeBakey Heart and Vascular Center, Houston, TX;5. Center for Outcomes Research, The Houston Methodist Research Institute, Houston, TX;6. Yale Institute of Global Health, New Haven, CT;7. Yale School of Nursing, New Haven, CT;8. Department of Internal Medicine (Infectious Diseases), Yale School of Public Health, New Haven, CT;9. Department of Epidemiology of Microbial Diseases, Yale School of Public Health, New Haven, CT;10. Division of Renal Diseases and Hypertension, Department of Medicine, Houston Methodist Hospital, Houston, TX;11. Division of Cardiology, Yale University, New Haven, CT;1. Center for Chinese Agricultural Policy, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, P.R.China;2. University of Chinese Academy of Sciences, Beijing 100049, P.R.China;3. School of International Trade and Economics, University of International Business and Economics, Beijing 100029, P.R.China;1. Center for Comparative Epidemiology, Michigan State University, 736 Wilson Road, Room A-107, East Lansing, MI 48824, USA;2. Center for Comparative Epidemiology, Michigan State University, 736 Wilson Road, Room A-109, East Lansing, MI 48824, USA;1. Department of Economics, Nankai University, Tianjin 300071, P.R.China;2. Food and Resource Economics Department, University of Florida, Gainesville 32611, USA |
| |
| Abstract: | Food safety concerns have escalated in China as they have elsewhere, especially in relation to meats. Beef production and consumption has increased proportionately faster than all other meats over the last two decades. Yet the slaughtering, processing and marketing of beef remains, for the most part, extremely primitive when compared with Western beef supply chains. By comparing the economics of household slaughtering with that of various types of abattoirs, this paper explains why household slaughtering and wet markets still dominate beef processing and distribution in China. The negative economic, social and industry development implications of enforcing more stringent food safety regulations are highlighted. The willingness/capacity of consumers to pay the added cost of better inspection and other services to guarantee food safety is investigated. In this context, the paper also evaluates the market opportunities for both domestic and imported “Green Beef”. The paper questions the merit of policy initiatives aimed at modernising Chinese beef supply chains for the mass market along Western lines. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
