Data/hora: 11/06/2024 14:19:30

Provedor de dados: 	31	
País: 	United States	
Título: 	How Retail Beef and Bread Prices Respond to Changes in Ingredient and Input and Costs	
Autores: 	Roeger,   Edward; Leibtag,   Ephraim S.	
Data: 	2011-04-15	
Ano: 	2011	
Palavras-chave: 	Pass through; Wholesale; Retail; Farm prices; Beef; Bread; Supply chain; Price transmission; Price response; Demand and Price Analysis; Livestock Production/Industries.	
Resumo: 	The extent to which cost changes pass through a vertically organized production process depends on the value added by each producer in the chain as well as a number of other organizational and marketing factors at each stage of production. Using 36 years of monthly Bureau of Labor Statistics price indices data (1972-2008), we model pass-through behavior for beef and bread, two retail food items with different levels of processing. Both the farm-to-wholesale and wholesale-to-retail price responses are modeled to allow for the presence of structural breaks in the underlying long-term relationships between price series. Broad differences in price behavior are found not only between food categories (retail beef prices respond more to farm-price changes than do retail bread prices) but also across stages in the supply chain. While farm-to-wholesale relationships generally appear to be symmetric, retail prices have a more complicated response behavior. For both bread and beef, the pass through from wholesale to retail is weaker than that from farm to wholesale.	
Tipo: 	Report	
Idioma: 	Inglês	
Identificador: 	http://purl.umn.edu/102757	
Relação: 	United States Department of Agriculture&gt;Economic Research Service&gt;Economic Research Report

Economic Research Report

Number 112	
Formato: 	28