Social and Economic Effects of the Introduction of the European Requirements for Food Safety in the Meat Industry Enterprises
2009
Malamova, N. (Institute of Agricultural Economics, Sofia (Bulgaria))
The object of the article is to reveal the social and economic effects of the introduction of the European standards in the meat industry. The analysis is based on information obtained from a study including 82 meat processing enterprises. The study was conducted in 2007 within the frame of the Bulgarian-Swiss project Introduction of the EU standards in the food industry in Bulgaria - social and economic effects supported by the Swiss National Science Foundation within the SCOPES programme for scientific cooperation between Switzerland and South-Eastern European countries. The social effect has been evaluated by examining: the sections with higher risk for safety of the meat and meat products in the meat industry enterprises after the introduction of HACCP; the ecological practices of the enterprises; the healthy and safe labour conditions in the enterprises. The economic effect has been measured by the relative shares of the enterprises in the sector with respect to: - the change (increase, decrease, no change) during the last 2-3 years of the values of the following parameters: labour payment, labour productivity, market share, profitability, long-term material assets, production volume, number of permanently engaged people; - the financial results (profit, loss, neither profit nor loss) for 2006; - the utilized capacity in the enterprises in 2006.
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