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Ciaian, Pavel; Kancs, d'Artis; Pokrivcak, Jan. |
The present study examines factor content in the CEE transition country agricultural trade. However, deviating from the traditional approach, we do not test the HOV prediction. Instead, we examine the theoretical predictions that relate the factor content of international trade to cross-country differences in technology and endowments. Our empirical findings suggest that factor content between agricultural exports and imports is rather similar in CEE. In order to explain the general lack of the CEE agricultural specialisation and the observed paradox, we attempt to identify the role of transaction costs and market imperfections in determining factor content in agricultural production and trade. We find that technological differences and factor endowment... |
Tipo: Conference Paper or Presentation |
Palavras-chave: Comparative Advantage; Transaction Cost; Factor Content; Trade; International Relations/Trade. |
Ano: 2008 |
URL: http://purl.umn.edu/44135 |
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Carbone, Anna; Gaito, Marco; Senni, Saverio. |
Food markets in affluent countries tend to be characterized by increasing complexity under several regards such as the organization of the productive chains, the process that leads to the formation of consumer’s preferences, the information/communication task and the building of trust among stakeholders. In particular, consumers are increasingly concerned about many credence attributes such as food safety, environmental concerns, the fairness of trade conditions, product origin and so forth. The paper focus on short chains and consumers’ buying groups (CBGs) seen as strategies to overcome the emerging difficulties that consumers face in collecting and processing information on credence attributes. The results of a field survey, based on e-mail interviews... |
Tipo: Conference Paper or Presentation |
Palavras-chave: Trust; Transaction Cost; Exit/Voice; Consumer's buying groups; Short food chains; Consumer/Household Economics; Marketing. |
Ano: 2007 |
URL: http://purl.umn.edu/6594 |
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