Size and Productivity in the U.S. Milling and Baking Industries PDF Download
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Author: Steven Buccola
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
From the late 1950s through mid-1990s, productivity growth in U.S. grain milling and feed manufacturing has been consistently strong and positive. In grain milling, approximately 15% of the growth is due to size economies. Technical change has been capital-using, increasingly material-saving, and, in recent years, decreasingly labor-saving or increasingly labor-using. The quality of capital has risen relative to that of labor and materials. In all but the baking industry, capital intensification and incentives for plant size growth remain unabated.
Author: Steven Buccola
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
From the late 1950s through mid-1990s, productivity growth in U.S. grain milling and feed manufacturing has been consistently strong and positive. In grain milling, approximately 15% of the growth is due to size economies. Technical change has been capital-using, increasingly material-saving, and, in recent years, decreasingly labor-saving or increasingly labor-using. The quality of capital has risen relative to that of labor and materials. In all but the baking industry, capital intensification and incentives for plant size growth remain unabated.
Author: Steven Buccola
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
From the late 1950s through mid-1990s, productivity growth in U.S. grain milling and feed manufacturing has been consistently strong and positive. In grain milling, approximately 15% of the growth is due to size economies. Technical change has been capital-using, increasingly material-saving, and, in recent years, decreasingly labor-saving or increasingly labor-using. The quality of capital has risen relative to that of labor and materials. In all but the baking industry, capital intensification and incentives for plant size growth remain unabated.
Author: Joy L. Harwood
Publisher:
ISBN:
Category : Baked products industry
Languages : en
Pages : 84
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Book Description
Author: OECD
Publisher: OECD Publishing
ISBN: 9264166823
Category :
Languages : en
Pages : 110
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Book Description
This report reviews economic concepts of innovation, research and development (R&D), productivity and competitiveness, and their linkages in agriculture.
Author: Manfred Neumann
Publisher: Edward Elgar Publishing
ISBN: 1849806063
Category : Law
Languages : en
Pages : 431
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Book Description
ÔThis comprehensive Handbook demonstrates that academic thinking, new and old, has a role to play in shaping modern competition policy.Õ Ð Gunnar Niels, Oxera This indispensable Handbook examines the interface of competition policy, competition law and industrial economics. The book aims to further our understanding of how economic reasoning and legal expertise complement each other in defining the fundamental issues and principles in competition policy. In specially commissioned chapters the book provides a scholarly review of economic theory, empirical evidence and standards of legal evaluation with respect to monopolization of markets, exploitation of market power and mergers, among other issues. The International Handbook of Competition Ð Second Edition will be accessible to a wide audience including students of economics and law, public administrators, lawyers, consultants, and business executives.
Author: Yoko Fujii
Publisher:
ISBN:
Category : Mills and mill-work
Languages : en
Pages : 214
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Book Description
The grain milling industry has undergone substantial change during the past several decades in technical as well as industry structure. This study seeks to determine how industry performance, as reflected in productivity growth, has varied since the 1950's. Productivity growth is represented primarily by its dual rate, the percentage reduction in total cost induced by technical progress. Using an econometric approach, I estimate productivity growth rates, rates of substitutability among inputs, and factor biases of technological change. Each are estimated for the short run, where the capital input is held fixed, and for the long run, where all inputs adjust optimally. I focus on five grain milling industries: flour milling, rice milling, pet foods, animal feeds, and bread baking. Results indicate the important role that capital has played in inducing productivity growth. For example, capital's shadow price has increased every year in every industry, implying the quality of capital has risen relative to that of labor and materials. Technical change has been capital-using and, especially in recent years, material-saving.
Author: Joy L. Harwood
Publisher:
ISBN:
Category :
Languages : en
Pages : 74
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Book Description
Author: Victoria Hill
Publisher: Springer Science & Business Media
ISBN: 3319042505
Category : Business & Economics
Languages : en
Pages : 413
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Book Description
This book provides a Management Science approach to quality management in food production. Aspects of food quality, product conformance and reliability/food safety are examined, starting with wheat and ending with its value chain transformation into bread. Protein qualities that influence glycemic index levels in bread are used to compare the value chains of France and the US. With Kaizen models the book shows how changes in these characteristics are the result of management decisions made by the wheat growers in response to government policy and industry strategy. Lately, it provides step-by-step instructions on how to apply kaizen methodology and Deming's work on quality improvement to make the HACCPs (Hazard Analysis and Critical Control Points) in food safety systems more robust.
Author:
Publisher:
ISBN:
Category : Statistics
Languages : en
Pages : 1058
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Book Description
Author: United States. Department of Agriculture. Publishing Division
Publisher:
ISBN:
Category :
Languages : en
Pages : 68
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Book Description
