The Farm‐Retail Price Spread in a Competitive Food Industry

1975 ◽  
Vol 57 (3) ◽  
pp. 399-409 ◽  
Author(s):  
Bruce L. Gardner
Keyword(s):  
Food Industry ◽  
Retail Price ◽  
Price Spread

A Look at the Farm-retail Price Spread

1968 ◽  
Vol 32 (3) ◽  
pp. 62-70
Author(s):  
Jerome W. Hammond ◽  
Willis E. Anthony ◽  
Martin K. Christiansen
Keyword(s):  
Retail Price ◽  
Food Marketing ◽  
National Commission ◽  
Government Agencies ◽  
Price Spread

The widening farm-retail price spread has been of great concern to housewives, farmers, and government agencies. Very often marketing has been identified as the reason for this gap. However, there appear to be other factors, often disregarded, which have been brought to the surface by the National Commission on Food Marketing. This article was developed primarily from material in the technical reports of the Commission; it examines various factors with the aim of aiding the understanding of this subject.

Vertical Control and the Farm-Retail Price Spread for Eggs

1993 ◽  
Vol 15 (3) ◽  
pp. 473 ◽  
Author(s):  
Henry W. Kinnucan ◽  
Robert G. Nelson
Keyword(s):  
Retail Price ◽  
Vertical Control ◽  
Price Spread

Structural breaks, cointegration and the farm-retail price spread for lamb

2000 ◽  
Vol 32 (10) ◽  
pp. 1281-1286 ◽  
Author(s):  
Richard Tiffin ◽  
P.J. Dawson
Keyword(s):  
Structural Breaks ◽  
Retail Price ◽  
Price Spread

A Look at the Farm-Retail Price Spread

1968 ◽  
Vol 32 (3) ◽  
pp. 62
Author(s):  
Jerome W. Hammond ◽  
Willis E. Anthony ◽  
Martin K. Christiansen
Keyword(s):  
Retail Price ◽  
Price Spread

scholarly journals Factors Influencing Demand for a Producer-Owned Beef Retail Outlet

2004 ◽  
Vol 36 (1) ◽  
pp. 97-111 ◽  
Author(s):  
Jayson L. Lusk ◽  
Edgar Cevallos
Keyword(s):  
Retail Price ◽  
Grocery Store ◽  
Grocery Stores ◽  
Retail Sector ◽  
Retail Outlet ◽  
Factors Influencing ◽  
Affluent Area ◽  
Potential Success ◽  
Simulation Results ◽  
Price Spread

As the farm-to-retail price spread continues to grow, some cattle producers are beginning to consider integrating into the retail sector. Such a venture would require large investments in capital with uncertain return. This study seeks to determine the potential success of a stand-alone retail outlet selling “all natural” beef in an affluent area of Jackson, MS. Using choice-based conjoint analysis, demand for the new retail outlet is modeled as a function of the beef price at the store, distance of the store from consumers' homes, distance of the store from consumers' typical grocery store, and price of beef at substitute grocery stores. Simulation results suggest the proposed outlet could be a profitable venture, depending upon location and beef price.

scholarly journals Varietal effects on price-spread and milling recovery of rice in Nepal

2014 ◽  
Vol 15 ◽  
pp. 18-29 ◽  
Author(s):  
Krishna P Pant ◽  
Maniratna Aryal
Keyword(s):  
Recovery Rate ◽  
Brown Rice ◽  
Retail Price ◽  
Agricultural Products ◽  
Primary Data ◽  
Head Rice ◽  
Price Spread

General complaint of Nepalese farmers is that middlemen grasp much of the benefits from agricultural products paying low to farmers and charging high to the consumers thereby discouraging farmers to produce. Scientific studies are scanty to support or refute the complaint. The main objective of this paper is to test this hypothesis in light of rice recovery in milling. Primary data were collected from surveys of randomly selected 50 households and 41 mills from purposively selected 19 districts in Nepal. The study found that the rice recovery rate is 66.2% for head rice 73.2% for brown rice. After adjusting for the milling percent the retail price comes to be 14% to 18% higher than the farm gate price. The results show that the marketing margin is not so wide in case of less perishable crops like rice. Improving milling technology, however, can increase milling percent reducing the price spread.

scholarly journals Production practice, market and value chain study of organic apple of Jumla

2018 ◽  
Vol 17 ◽  
pp. 11-23
Author(s):  
PN Atreya ◽  
A Kafle
Keyword(s):  
Value Chain ◽  
Wholesale Price ◽  
Secondary Data ◽  
Retail Price ◽  
Income Generation ◽  
Value Addition ◽  
Related Data ◽  
Production Practice ◽  
June July ◽  
Price Spread

This study was undertaken to explore the market and value chain of apple in Jumla and Nepaljung in January 2014. Primary and secondary data were used for this study. All together 10 respondent farmers were selected for production related data, five retailers from Jumla and Nepaljung, one wholesaler from Nepaljung and 10 consumers for market study. Highest wholesale price was observed in May/June - June/July (NRs. 145/kg) while lowest was in Sept./Oct.-Oct./Nov. (NRs. 83/kg). Similarly highest retail price (NRs. 185/kg) was in the month of June/July and lowest (NRs. 115/Kg) was in Sept./Oct-Oct./Nov. The average farm gate price of apple is too low (NRs.26.93/kg) as compared to wholesale, retail and consumers prices. The producers, traders, transporters, wholesalers and retailers were the main marketing actors of apple. Contractual system before and during production were observed in marketing. Price spread of Jumla apple was assessed with the different actors (contractors, traders, wholesalers, retailers and consumers) in value chain. Apple is the major commodity for income generation so better knowledge on production marketing and value addition through processing should be imparted to the farmers.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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