{"product_id":"how-retail-beef-and-bread-prices-respond-to-changes-in-ingredient-and-input-costs-9781249884125","title":"How Retail Beef and Bread Prices Respond to Changes in Ingredient and Input Costs","description":"\u003cp\u003e • Author(s): Departm Economic Research Service (Ers)\u003cbr\u003e • Publisher: Bibliogov\u003cbr\u003e • Publisher Imprint: Bibliogov\u003cbr\u003e • BISAC: General\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e","brand":"Bibliogov","offers":[{"title":"Paperback","offer_id":47599099281559,"sku":"9781249884125","price":1434.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781249884125.webp?v=1775003125","url":"https:\/\/atlanticbooks.com\/products\/how-retail-beef-and-bread-prices-respond-to-changes-in-ingredient-and-input-costs-9781249884125","provider":"Atlantic Books","version":"1.0","type":"link"}