G.B.C. Backus

Incentive mechanisms for liver lesion control in finishing pigs in the Netherlands.

Liver lesion prevalence in slaughtered finishing pigs in the Netherlands remained relatively high from the mid-1990s until 2004, although sufficient measures existed to control the main cause, an infection with the roundworm Ascaris suum. In July 2004 a new incentive mechanism was installed to induce finishing pig producers to increase control of A. suum infections. This paper compares the effectiveness of two Dutch incentive mechanisms: a collective insurance - in place prior to July 2004 - and a reduction in producer payment for each delivered pig with a liver lesion - in place from July 2004. Liver inspection data of pigs slaughtered in 2003-2006 by a major Dutch slaughter company were analysed with an out-of-sample dynamic forecast test and non-parametric bootstrapping. Results showed that after introduction of the price reduction, mean liver lesion prevalence decreased from 9 to 5%. A reduced liver lesion prevalence ranging from 0 to 46 percentage points was observed on 67% of 1069 farms that delivered both during the insurance and the price reduction. The number of farms with a liver lesion prevalence of 5.0% or less increased from 52 to 68%. The price reduction for each pig with a liver lesion was a more effective incentive mechanism to induce finishing pig producers to control A. suum infections than the collective insurance.

Impact of test sensitivity and specificity on pig producer incentives to control Mycobacterium avium infections in finishing pigs

In this paper we analyze the impact of the sensitivity and specificity of a Mycobacterium avium (Ma) test on pig producer incentives to control Ma in finishing pigs. A possible Ma control system which includes a serodiagnostic test and a penalty on finishing pigs in herds detected with Ma infection was modelled. Using a dynamic optimization model and a grid search of deliveries of herds from pig producers to slaughterhouse, optimal control measures for pig producers and optimal penalty values for deliveries with increased Ma risk were identified for different sensitivity and specificity values. Results showed that higher sensitivity and lower specificity induced use of more intense control measures and resulted in higher pig producer costs and lower Ma seroprevalence. The minimal penalty value needed to comply with a threshold for Ma seroprevalence in finishing pigs at slaughter was lower at higher sensitivity and lower specificity. With imperfect specificity a larger sample size decreased pig producer incentives to control Ma seroprevalence, because the higher number of false positives resulted in an increased probability of rejecting a batch of finishing pigs irrespective of whether the pig producer applied control measures. We conclude that test sensitivity and specificity must be considered in incentive system design to induce pig producers to control Ma in finishing pigs with minimum negative effects.

Market opportunities for sustainable foods: an investigation of the different roles of consumers and retailers, catering companies and brand manufacturers

Sustainability is becoming a permanent feature of our food system, and as such, has received increased attention from consumers, firms and governments. This current study, which is based on a large project funded by the Dutch government called ‘Food Balance’, shows how consumers, representing the demand side, and retailers, caterers and brand manufacturers, representing the supply side, think and act with regard to sustainability. More specifically, this paper focuses on both determinants of sustainable food purchasing behaviour and on the strategies and actions of retailers offering those sustainable products to the consumers. The consumer study shows that, although Dutch consumers find sustainability important, their current habits prevent them from choosing to buy more sustainable food products. More importantly, the current social and physical environments appear to be not stimulating enough to induce consumers to change these habits. The results of the study among suppliers showed that retailers, out-of-home food providers and food manufacturers acknowledge that they have an important role to play in supplying more sustainable food products. Although momentum seems to be growing toward sustainability in the food supply chain, this momentum is not translating into concrete activities. The actions of the companies do not fit consumer demand and are often focussed on internal sustainability programmes, such as energy saving, instead of sustainable procurement. Firms can do more to market sustainable products and to incorporate sustainability into new business models. These firms should play a much more pro-active role in making the social and physical environment more stimulating to make the purchase of sustainable goods easy and normal.