Competition in the US Meatpacking Industry PDF Download
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Author: Azzeddine M. Azzam
Publisher:
ISBN:
Category : Competition
Languages : en
Pages : 32
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Book Description
Author: Azzeddine M. Azzam
Publisher:
ISBN:
Category : Competition
Languages : en
Pages : 32
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Book Description
Author: Michael Wohlgenant
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
This article reviews and evaluates the recent literature on competition in the US meatpacking industry. Studies on market power in meatpacking indicate that concentration in procurement of livestock (cattle or hogs) has not adversely affected prices received by producers or prices paid by consumers. Indeed, there is evidence that producers may be better off because of lower processing costs due to the concentration and introduction of new technical innovations. Policies to restrict alternative marketing arrangements such as those proposed by GIPSA would make producers and consumers worse off. The beef and pork industries are quite complex and contain both spatial and temporal dimensions that can affect the level of competition. Fringe producers because of locational shift of industry and thin markets may be worse off. Establishment of niche enterprises may benefit these producers. In the future, incentives are to maintain steady long-run supplies of livestock to fully operate slaughtering and processing facilities.
Author: United States. National Commission on Food Marketing
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 204
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Author: Mary Yeager
Publisher: JAI Press(NY)
ISBN:
Category : Business & Economics
Languages : en
Pages : 336
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Author: United States. National Commission on Food Marketing
Publisher:
ISBN:
Category : Livestock
Languages : en
Pages : 52
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Author: United States. National Commission on Food Marketing
Publisher:
ISBN:
Category :
Languages : en
Pages : 200
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Author: United States. Congress. Senate. Committee on the Judiciary
Publisher:
ISBN:
Category : Competition, Unfair
Languages : en
Pages : 60
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Book Description
Author: Oscar Gottfried Mayer
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 44
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Book Description
Author: Joshua Specht
Publisher: Princeton University Press
ISBN: 0691209189
Category : History
Languages : en
Pages : 362
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Book Description
"By the late nineteenth century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation's rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs"--
Author: Richard J. Crome
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 124
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Book Description
