|
DSpace Universidad de Talca >
Facultad de Ciencias Agrarias >
Tesis de Magister en Agronegocios Internacionales >
Por favor use este identificador par citar o visitar este item:
http://hdl.handle.net/1950/7725
|
| Title: | Reabilite of the organic certification standard: an empirical study at the producer level in Costa Rica |
| Authors: | Centeno Cerdas, Ana Gabriela
Spiller, Achim (Prof. Guia)
Kilian, B. (Prof. Guia) |
| Issue Date: | 2008 |
| Publisher: | Universidad deTalca (Chile). Facultad de Ciencias Agrarias |
| Abstract: | The extraordinary growth experienced by the organic market around the globe has
created new opportunities and challenges for the organic sector. Among them, one
of the most important challenges is to guarantee the reliability of the organic
products. The mechanisms of control implemented for that proposed so far have
shown not to be a ‘panacea’ and actually ‘feeble’ in the achievement of its
ambitions. Therefore, new and more suitable mechanisms should be developed,
along with a deeper knowledge of the factors that influence the reliability of the
organic certification standard. This work seeks to shed some light on the matter of
reliability, with the main objective of identifying the factors that influence the
reliability of the organic standard at the farmer level. To that end, a theoretical
model was purposed and proved through a survey carried out at the producer level
in Costa Rica (n=63). The original theoretical model pursued to measure the
influence of seven indepen... |
| Description: | 118 p. |
| URI: | http://hdl.handle.net/1950/7725 |
| Appears in Collections: | Tesis de Magister en Agronegocios Internacionales
|
Files in This Item:
| File |
Description |
Size | Format |
|---|
| centeno_cerdas.pdf | Tabla de Contenidos | 33Kb | Adobe PDF | View/Open | | centeno_cerdas.pdf | Resumen | 13Kb | Adobe PDF | View/Open | | centeno_cerdas.htm | Link a Texto Completo | 2Kb | HTML | View/Open |
|
Mostrar registro completo de este item
All items in DSpace are protected by copyright, with all rights reserved.
|
