FAO FISHERIES TECHNICAL PAPER - 381
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
James C.Cato
Visiting Scientist (Economics)
Fish Utilization and Marketing Service
Fishery Industries Division
FAO Fisheries Department
Rome, 1998
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 1998
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M-40
ISBN 92-5-102414-4
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© FAO 1998
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2. Seafood Production, Consumption and Trade
3. Seafood-borne Disease and Illness
4. Valuation of Seafood Safety
4.1 Consumer Perceptions of Seafood Safety and Quality
4.2 The Market for Seafood Safety
4.3 Economic Concepts of Valuation
4.4 Food Safety Valuation
4.5 Estimation Methods
5. Practical Approaches to Valuing Seafood Safety
5.1 Measuring Risks
5.2 Data Problems
5.3 Data Policy Issues
6. HACCP in the Seafood Industry
7.1 HACCP Benefits Considerations
7.2 HACCP Cost Considerations
8. Estimates of HACCP Implementation Costs
9. International Trade and HACCP
9.1 Harmonization
9.2 Mutual Recognition
9.3 Coordination
9.4 Direct Foreign Investment
10. Value of Seafood Safety: Specific Studies
10.1 Data Collection and Estimation Techniques
10.2 Safety and Quality Assurances Measured
10.3 Willingness-To-Pay
11. The Effect of Consumer Education on Seafood Consumption
11.1 Oysters and Kepone
11.2 Oysters and Paralytic Shellfish Poisoning
11.3 Clams and Gastroenteritis
11.4 Mussels and Toxic Algae
11.5 Oysters, Clams and Red Tide
11.6 Contaminated Oysters
11.7 Fish and Shellfish
11.8 Sydney Rock Oysters
11.9 United States Seafood in General
12.1 Consumers
12.2 Seafood Production and Processing
12.3 Trade
12.4 Government