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Journal Article 2007-04-16

Autor: Nganje, W.E. Kaitibie, S. Sorin, A.

Regulatory impact assessment suggests that Hazard Analysis and Critical Control Points (HACCP) is a cost-effective food safety regulation that is highly beneficial to society. This study focuses on firm-level costs and benefits from adoption of specific critical control points. A stochastic optim...

Enlace original: https://cgspace.cgiar.org/handle/10568/3992

Investigación en Agricultura
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Nganje, W.E. ,  Kaitibie, S. ,  Sorin, A. ,  [HACCP implementation and economic optimality in turkey processing.] ,  HACCP implementation and economic optimality in turkey processing.
Conference Paper 2009-04-22

Autor: Wanyoike, Francis N. Kaitibie, S. Kuria, S. Bruntse, A. Njoro, I. Mwangi, D. Omore, Amos O.
Enlace original: https://cgspace.cgiar.org/handle/10568/1020

Investigación en Agricultura
Enlace permanente
Wanyoike, Francis N. ,  Kaitibie, S. ,  Kuria, S. ,  Bruntse, A. ,  Njoro, I. ,  Mwangi, D. ,  Omore, Amos O. ,  [Consumer preferences and willingness-to-pay for improved quality and safety: the case of fresh camel milk and nyirnyir in Kenya] ,  Consumer preferences and willingness-to-pay for improved quality and safety: the case of fresh camel milk and nyirnyir in Kenya
Conference Paper 2009-10-21

Autor: Wanyoike, Francis N. Kaitibie, S. Kuria, S. Bruntse, A. Njoro, I. Mwangi, D. Omore, Amos O.
Enlace original: https://cgspace.cgiar.org/handle/10568/1059

Investigación en Agricultura
Enlace permanente
Wanyoike, Francis N. ,  Kaitibie, S. ,  Kuria, S. ,  Bruntse, A. ,  Njoro, I. ,  Mwangi, D. ,  Omore, Amos O. ,  [Opportunities for exploiting consumer concerns for improved quality and safety of camel products] ,  Opportunities for exploiting consumer concerns for improved quality and safety of camel products
Journal Article 2006-10

Autor: Nganje, W.E. Siaplay, M. Kaitibie, S. Acquah, E.T.

Turkey is an important food commodity whose total value of U.S. production amounted to $2.72 billion in 2003. Empirical evidence suggests that among broilers, eggs, turkeys, and chickens, Salmonella contamination of ground turkey is highest at 49.9% prior to hazard analysis and critical control p...

Enlace original: https://cgspace.cgiar.org/handle/10568/4178

Investigación en Agricultura
Enlace permanente
Nganje, W.E. ,  Siaplay, M. ,  Kaitibie, S. ,  Acquah, E.T. ,  [Predicting food safety losses in turkey processing and the economic incentives of hazard analysis and critical control point (HACCP) intervention] ,  Predicting food safety losses in turkey processing and the economic incentives of hazard analysis and critical control point (HACCP) intervention

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