Price and Cost Impacts of Concentration in Food Manufacturing Revisited

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dc.creatorLopez, Rigoberto A.
dc.creatorLiron-Espana, Carmen
dc.date2017-04-01T13:44:32Z
dc.date.accessioned2026-07-09T05:07:56Z
dc.descriptionThis study estimates the elasticities of wholesale food prices, cost efficiency, and market power with respect to industrial concentration in 35 food processing industries, modifying the model of Lopez, Azzam, and Lirón-España (2002). In contrast to the results of their earlier analysis, findings of this study indicate that further increases in concentration would result in significant processing cost savings (and Lerner index increases) in nearly all industries and that output prices would decline in nearly 50% of the industries, although significantly so in only 20% of them. As industrial concentration rises, price declines occur in industries with low levels of concentration while price increases occur in highly concentrated industries.
dc.identifierOther:0738-8950
dc.identifierdoi:10.22004/ag.econ.59610
dc.identifierhttps://ageconsearch.umn.edu/record/59610/files/S05-03.pdf
dc.identifierhttp://ageconsearch.umn.edu/record/59610
dc.identifier.urihttp://hdl.handle.net/123456789/559432
dc.languageeng
dc.publisher
dc.sourcehttp://ageconsearch.umn.edu/record/59610
dc.titlePrice and Cost Impacts of Concentration in Food Manufacturing Revisited
dc.typeText

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