Agriculture and Human Values

, Volume 23, Issue 2, pp 205–214 | Cite as

Is HACCP Nothing? A Disjoint Constitution between Inspectors, Processors, and Consumers and the Cider Industry in Michigan

  • Toby A. Ten EyckEmail author
  • Donna Thede
  • Gerd Bode
  • Leslie Bourquin


The transmission of a product or idea from one culture or point of origin to another and the maintenance of control outside the new locality has been referred to as the distribution and maintenance of “nothing.” This perspective has been used to describe the global marketplace and the influence of large multinational corporations on the politics and cultures of host countries. This paper uses this concept, but within a much smaller context. Using the sensitizing concept of a “disjoint constitution,” we interviewed health inspectors and apple cider producers in Michigan to determine if the implementation of the Hazard Analysis and Critical Control Points (HACCP) program designed to ensure food safety was characterized by a power differential that would favor the inspectors. In addition, a larger survey of processors and an internet survey of apple cider consumers was conducted to supplement this data. It was found that HACCP had characteristics of both “nothing” and “something” and that better communication is needed between these groups to move it further along toward the something end of the continuum.


Cider industry Communication Food safety HACCP Michigan 


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Copyright information

© Springer 2006

Authors and Affiliations

  • Toby A. Ten Eyck
    • 1
    Email author
  • Donna Thede
    • 2
  • Gerd Bode
    • 3
  • Leslie Bourquin
    • 4
  1. 1.Department of Sociology and the National Food Safety and Toxicology CenterMichigan State UniversityEast Lansing, MichiganUSA
  2. 2.Nutrition & Regulatory AffairsKellogg CompanyMichiganUSA
  3. 3.Division of Cancer PreventionNational Cancer Institute, National Institutes of HealthBethesdaUSA
  4. 4.Department of Food Science and Human Nutrition, the National Food Safety and Toxicology Center, and Food Safety Policy CenterMichigan State UniversityMichiganUSA

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