| Registro completo |
| Provedor de dados: |
AgEcon
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| País: |
United States
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| Título: |
How Retail Beef and Bread Prices Respond to Changes in Ingredient and Input and Costs
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| Autores: |
Roeger, Edward
Leibtag, Ephraim S.
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| Data: |
2011-04-15
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| Ano: |
2011
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| Palavras-chave: |
Pass through
Wholesale
Retail
Farm prices
Beef
Bread
Supply chain
Price transmission
Price response
Demand and Price Analysis
Livestock Production/Industries
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| 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.
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| Tipo: |
Report
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| Idioma: |
Inglês
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| Identificador: |
http://purl.umn.edu/102757
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| Relação: |
United States Department of Agriculture>Economic Research Service>Economic Research Report
Economic Research Report
Number 112
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| Formato: |
28
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