Additional costs to Finnish dairy farms due to occupational safety and health

Authors

  • Tapio Klen Kuopio Regional Institute of Occupational Health, P.O. Box 93, SF 70701, Kuopio

Abstract

The additional costs incurred by work safety measures to dairy farms were estimated by interviewing 95 dairy farmers and inspecting with them production buildings, machines and the need for personal protective devices at a commune. The present value of the implemented safety and health improvements rose to FIM 22 000 per farm in 1983. About FIM 17000 were due to the tractors, FIM 3 000 to the cow houses and FIM 2 000 to other machines and tools than tractors. The protective equipment of tractors caused the annual maintenance cost of FIM 4 350 and cow house FIM 650, if the interest rate were 10 %. The annual total cost was over FIM 6 000. The replacement value would have been about FIM 31 000 in 1983. If all deficiences still remaining in 1983 had been corrected at once, the total cost would have been about FIM 12000 per farm, which leads to an annual cost of FIM 3 100. As for still remaining deficiencies, the study suggested need for an annual cost of about FIM 1 500 due to personal protectors. Half of this sum was due to need for the acquisition of personal safety equipment for forest work. Correcting the safety and health deficiencies of the cowshed and agricultural machines would produce each an annual cost of about FIM 800 per farm. The present value of the labor protection investments in 1983 was FIM 22 000 per farm, and there still remained need to invest an additional FIM 12000 in order to eliminate the remaining deficiencies. So, the theoretical total of the annual maintenance cost would have been FIM 6 600—9 200 per farm depending on the interest rate. Because the study concerned only one commune, the results cannot be generalized to the whole country.

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Section
Articles

Published

1988-03-01

How to Cite

Klen, T. (1988). Additional costs to Finnish dairy farms due to occupational safety and health . Agricultural and Food Science, 60(2), 81–86. https://doi.org/10.23986/afsci.72278