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How Retail Beef and Bread Prices Respond to Changes in Ingredient and Input Costs
英文名称:
How Retail Beef and Bread Prices Respond to Changes in Ingredient and Input Costs
作者:
Edward Roeger; Ephraim Leibtag
工作单位:
USDA's Economic Research Service
类型:
美国农业部报告
来源地址:
https://www.ers.usda.gov/publications/pub-details/?pubid=44815
关键词:
Pass through wholesale retail farm prices beef bread supply chain price transmission price response
年份:
2011
发布时间:
2011/02
学科分类:
出版地:
Washington, DC, USA
总页数:
34 pp
语种:
English
信息来源:
摘要:
The extent to which cost changes pass through a vertically organized production process depends on the value added by each producer in the chain as well as a number of other organizational and marketing factors at each stage of production. Using 36 years of monthly Bureau of Labor Statistics price indices data (1972-2008), we model pass-through behavior for beef and bread, two retail food items with different levels of processing. Both the farm-to-wholesale and wholesale-to-retail price responses are modeled to allow for the presence of structural breaks in the underlying long-term relationships between price series. Broad differences in price behavior are found not only between food categories (retail beef prices respond more to farm-price changes than do retail bread prices) but also across stages in the supply chain. While farm-to-wholesale relationships generally appear to be symmetric, retail prices have a more complicated response behavior. For both bread and beef, the passthrough from wholesale to retail is weaker than that from farm to wholesale.

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