Author: John M. ConnorPublisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 92
Book Description
New Estimates of Welfare and Consumer Losses in U.S. Food Manufacturing
Author: John M. ConnorPublisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 92
Book Description
New Empirical Industrial Organization & the Food System
Author: Harry Mason KaiserPublisher: Peter Lang
ISBN: 9780820481449
Category : Business & Economics
Languages : en
Pages : 376
Book Description
Textbook
Journal of Agricultural and Applied Economics
Author: Economics of Innovation: The Case of Food Industry
Author: Giovanni GalizziPublisher: Springer Science & Business Media
ISBN: 3642500013
Category : Science
Languages : en
Pages : 399
Book Description
Giovanni Galizzi and Luciano Venturini The food industry has been characterized by several and profound changes in its structure and competitive environment in the last decades. Although it is not a research-oriented industry, there is no arguing that technological change and particularly product innovations are crucial determinants of ftrms' performance and In recent years food manufacturers have accelerated the consumers' welfare. development of new products, by using new ingredients, processing and packaging techniques. Thus, food markets are increasingly characterized by competitive environments where relevant flows of innovative products, quality improvements and new technologies provide new consumption trends, food habits, market opportunities and ftrms' strategies. However, the issue of product innovation in the food industries has been rather neglected by economists. Few works have explicitly addressed this issue. After the pioneering book of Buzzell and Nourse (1967), one can count few contributes. Connor (1981) examined the empirical determinants of new food products introductions. Padberg and Westgren (1979) provided crucial insights about the nature of food innovation through their notions of consumer inertia, technological redundancy and incremental product innovation. Some case-studies provide useful empirical materials, but they are generally sparse.
Economics and Management of Food Processing
Author: William Smith GreigPublisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 544
Book Description
Food industry size and some aspects of consumer food expenditures in the United States; Size of the food processing industry; Growth in the food processing industry; Profitability and other financial operating rations in the food processing industry; Government policy toward food marketing; The markets for foods in the United States; Product competition and new product development; Some new food processing technologies; Changing locations in the food processing industry and measurement of important cost factors affecting changes; Productivity in the U.S. Food Industries, with policy options to increase productivity; Managing commodity price risks in the food industry; The changing structure of the food processing industry: description, causes, impacts, and policy alternatives; Reasons for increased emphasis on exports and private U.S. investment in foreign agribusiness enterprises with some sources of assistance; Summary and speculations on the future.
Consumer Behavior
Author: G. Radha KrishnaPublisher:
ISBN:
Category : Consumer behavior
Languages : en
Pages : 244
Book Description
Male and female consumers of different age groups display different buying behaviors, which makes it difficult for marketers to promote their products and services. To overcome this problem, marketers should understand perception and attitude as tools tha
Economics of food processing in the United States
Author: Chester O. Jr. McCorklerPublisher: Elsevier
ISBN: 0323149413
Category : Business & Economics
Languages : en
Pages : 464
Book Description
Economics of Food Processing in the United States aims to provide an economic overview of the food processing industries in the United States; to explore the firm-level implications of social, economic, technological, and institutional forces for selected food processing industries; and to uncover some of the implications for consumers, raw product producers, and the national economy of the major trends observed in food industries. The book begins by evaluating the major forces shaping demand, supply, prices, and trade in processed foods. It then considers major trends in technical processes; major forces in marketing, distribution, and structure; and major trends in regulation. The next few chapters explore these trends for five specific food processing industries, which represent major types of products processed: fruits and vegetables, meat, milk, grain and soybeans, and wine. After the specific industries have been examined, the final two chapters treat these industries in the context of the national and international economy. Students preparing for careers, researchers, and industry participants who study these firms and industries and the various approaches to solving their economic and management problems will benefit from the information in this volume and from its approach to presenting the dynamics of the food processing industries.
Reprint Series
Author: The Potential Effects of Global Climate Change on the United States
Author: The Economic Effects of Significant U.S. Import Restraints
Author: United States International Trade CommissionPublisher:
ISBN:
Category : Free trade
Languages : en
Pages : 150
Book Description