Food Industry

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Food Industry

1.

Industrial Organization and Trade in the Food Industries
by Ian M. Sheldon, Philip C. Abbott. 328 pgs.

Book

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Title Page

Contents

Prefasce

1: Introduction

Referencses

2: International Trade, Market Structure, and Cyclical Fluctuations in U.S. Food Manufacturing

Notes

References

3: Price Discrimination by U.S. High-Value Food Product Exporters

Notses

References

4: Imperfect Competition and Exchange Rate Pass-Through in U.S. Wheat Exports

References

Notses

5: The Political Market for Protection in U.S. Food Manufacturing

Notses

References

6: The Competitiveness of U.S. Food Exports in the Japanese Market

Notses

References

7: The Impact of Custa on Canada's Tomato Processing Industry: Tariffs, Technical Regulations, and Industry Bargaining Behavior

Notses

References

8: Market Liberalization and Productivity Growth: an Empirical Analysis

Notses

References

9: Detailed Patterns of Intra-Industry Trade in Processed Food

Notes

References

10: The Determinants of Intra-Firm. International Trade

Notses

References

11: Investment Foreign Strategies of U.S. Multinational Food Firms

References

Notses

12: Industrial Determinants of International Trade and Foreign Investment by Food and Beverage Manufacturing Firms

References

Notes

13: An Empirical Model for Examining Foreign Direct Investment in the Processed Food Industry

Referencses

Appendix A. Observation Error on the Demand Shifter

14: Changes in Firm Behavior and Alternative Trade Policy Instruments

Notes

References

15: Optimal Auction Theory and Ec Grain Exports

Referencses

16: Welfare Effects of Hfcs Development in the U.S. Sweetener Market

Notes

References

17: Virtual Decisions Under Imperfect Competition: the International Coffee Agreement

Notses

References

18: Conclusion

References

About the Editors and Contributosrs
2.

Global Markets for Processed Foods: Theoretical and Practical Issues
by Daniel H. Pick, Dennis R. Henderson, Jean D. Kinsey, Ian M. Sheldon. 314 pgs.

Book

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International commerce in processed foods is characterized by intra-industry trade, economies of scale, foreign direct investment, multinational enterprises, vertical integration, foreign production, & others. Thus, existing trade models of agricultural trade are not sufficient to explain international commerce in processed foods. This book sheds light on the different characteristics of the international commerce in processed foods, both theoretically & empirically.

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Title Page

Contents

Preface

1: Introduction

Part One: Global Markets in Concept and Practice

2: International Commerce in Processed Foods: Patterns and Curiosities

References

3: Trade and Industrial Policies Affecting Processed Foods

References

Notes

4: Is Strategic Trade Policy Practical

Notes

References

5: Intra-Industry Trade and Foreign Direct Investment in Processed Food as Alternatives to Trade Theory

Notes

References

6: Multinational Enterprises and Trade Theory

Notes

References

7: Foreign Direct Investment and Internalization in Processed Foods

References

Notes

8: International Firms in the Manufacture and Distribution of Processed Foods

References

Appendix A. Data Sources Used in This Research.

9: Vertical Markets in International Trade

Notes

References

10: International Vertical Markets in Processed Foods

Notes

Acknowledgments

Notes

11: Theory and Practice in Perspective

Notes

References

Part Two: Related Studies

12: Wine Quality and Price: a Hedonic Approach

Notes

References

13: Export Subsidy Switching Under the Uruguay Round Commitments: the Case of Wheat and Wheat Flour

Notes

References

14: Sources of Growth and Competitiveness of U.S. Food Processing

Notes

References

Appendix

15: Looking in All the Right Places: Where Are the Economies of Scale?

Notes

References

16: Farm Output and Employment Links from Processed Food Exports: a Comparison of Brazil, Mexico, and the United States

Notes

References

17: Foreign Production by U.S. Food Processing Firms: a Transaction Cost Approach

Notes

References

About the Editors and Contributors
3.

Competitiveness in International Food Markets
by Maury E. Bredahl. 343 pgs.

Book

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Title Page

Contents

Preface

Part One: Introduction

1: Introduction

Notes

Part Two: Conceptual Foundations and Assessments from Business Strategies

2: Competitiveness: Definitions, Useful Concepts, and Issues

References

3: A Framework for Assessing National Competitiveness and the Role of Private Strategy and Public Policy

Notes

References

4: Innovation, Entrepreneurship, and Non-Price Factors: Implications for Competitiveness in International Trade

References

5: Importance of Non-Price Factors to Competitiveness in International Food Trade

Notes

References

Part Three: Conceptual Foundations and Assessments from Trade and Macroeconomic Theory

6: Conceptual Foundations from Trade, Multinational Firms, and Foreign Direct Investment Theory

Notes

References

7: International Competitiveness: Implications of New International Economics

References

Notes

8: Technical Progress, Capital Formation, and Growth of Productivity

Notes

References

9: Competitive Pressure, Productivity Growth, and Competitiveness

Notes

References

Part Four: Assessments of the Competitiveness of National Food Sectors

References

11: Assessing the Role of Foreign Direct Investment in the Food Manufacturing Industry

References

12: Assessing the Competitiveness of the Canadian Food Sector

References

13: Market Mass Competitiveness in the Canadian Food Industry

Notes

References

Appendix: Variable Definitions

14: Assessing the Role of Competitiveness in Shaping Policy Choices: a Canadian Perspective

Notes

References

15: Assessing the International Competitiveness of the New Zealand Food Sector

References

16: Assessing the International Competitiveness of the Danish Food Sector

References

Notes

Part Five: Commentary and Implications

17: Commentary and Implications

About the Contributors

Bout the Book and Editors

Index
4.

Current Research: Growing in the Food Industry, in The McKinsey Quarterly
by John Cook, Mark McGrath . 4 pgs.

Journal Article
5.

The Food Industry Wars: Marketing Triumphs and Blunders
by Ronald D. Michman, Edward M. Mazze. 264 pgs.

Book

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Title Page

Contents

Tables

Preface

Acknowledgments

1: Food Marketing and Distribution

2: The Fast-Food Industry

3: The Ice Cream Industry

4: The Soup Industry

5: The Breakfast Cereal Industry

6: The Baby Food Industry

7: The Ethnic Food Industry

8: The Snack Food Industry

9: The Candy Industry

10: The Soft-Drink Industry

Selected Bibliography

Index
6.

Competitive Strategy Analysis in the Food System
by Ronald W. Cotterill. 394 pgs.

Book

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Title Page

Contents

Tables and Figures

Part One Introduction and Overview

1: Introduction and Methodological Overview

Notes

References

Part Two Market Structure Performance Studies

2: A Pims Analysis of the Structure Profit Relationship in Food Manufacturing

Introduction

Conclusions

Notes

References

3: Vertical Coordination and the Competitive Performance of the U.S. Food Industries

Notes

References

Part Three New Empirical Industrial Organization Studies

4: Imperfect Competition in Multiproduct Food Industries with Application to Pear Processing

Conclusions

Notes

References

5: Oligopsony Potential in Agriculture: Residual Supply Estimation in California's Processing Tomato Market

Conclusions

Notes

References

6: Dynamic Models of Oligopoly in Agricultural Export Markets

Notes

References

Appendix: Derivation of Restrictions

Part Four Market Structure-Strategy Studies

7: Generic Advertising as a Nonprice Marketing Strategy

Introduction

8: Branded Product Marketing Strategies in the Cottage Cheese Market: Cooperative Versus Proprietary Firms

Conclusions

Notes

References

Appendix

Summary and Conclusions

Notes

References

Part Five the Food Retailing Debate

10: Structure-Performance Studies of Grocery Retailing: A Review

Notes

References

11: A Response to the Federal Trade Commission/Anderson Critique of Structure-Performance Studies in Grocery Retailing

Notes

References

Appendix: Supporting Tables

12: Testing for Market Power in Supermarket Prices: A Review of the Kaufman-Handy/Ers Study

12: Testing for Market Power in Supermarket Prices: A Review of the Kaufman-Handy/Ers Study

Notes

References

Addendum Ers's Latest Precision Estimates

Notes

13: The Geithman-Marion Review of the Ers Supermarket Pricing Study: A Response

Notes

References

Part Six Strategies in International Markets

14: Non-Cooperative Game Theory: An Application to Branded Food Product Licensing

Introduction

Summary

Notes

References

15: Food Processing Industry Structure and Political Influence: Redistribution Through Trade Barriers

Conclusion

References

Appendix

Part Seven Private and Public Decision Making

16: The Comprehensiveness of Strategic Decision Making and Its Relationship to Business Unit Performance

Conclusions and Discussion

References

17: An Economic Investigation of Federal Antitrust Enforcement in the Food System

Conclusions

Notes

References

About the Book

About the Contributors
7.

Food Biotechnology: Can You Afford to Be Left Out?, in The McKinsey Quarterly
by John D. Cook, Leslye Sims Emptage, Frederick W. Miller, Stacey Rauch, Jean-Paul M. Ruiz-Funes. 12 pgs.

Journal Article
8.

Hitting America's Soft Underbelly: The Potential Threat of Deliberate Biological Attacks against the U.S. Agricultural and Food Industry
by Peter Chalk. 47 pgs.

Book

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Assess the vulnerabilities of the agricultural sector and the food chain to a deliberate act of biological terrorism and explores the likely outcome of a successful attack.

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Title Page

Preface

Contents

Tables

Summary

Acknowledgments

Acronyms

Chapter One: Introduction

Chapter Two: The Vulnerability of U.S. Agriculture to Bio-Attacks

Chapter Three: Potential Impact of a Major Act of Agroterrorism

Chapter Four: Policy Recommendations

Bibliography
9.

Food in Global History
by Raymond Grew. 283 pgs.

Book

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Title Page

Food in Global History

Contents

Tables and Figures

Acknowledgments

Chapter One: Food and Global History

Part One: The History of Food in Global Perspectives

Chapter Two: Circles of Growing and Eating: the Political Ecology of Food and Agriculture

Chapter Three: The Impact of New World Food Crops on the Diet and Economy of China and India, 1600-1900

Chapter Four: All the World's a Restaurant: on the Global Gastronomies of Tourism and Travel

Chapter Five: On "Cabbages and Kings": the Politics of Jewish Identity in Post-Colonial French Society and Cuisine

Part Two: Public Policy and Global Science

Chapter Six: Food Policies, Nutrition Policies, and Their Influence on Processes of Change: European Examples

Chapter Seven: Food Policy Research in a Global Context

Chapter Eight: Child Nutrition in Developing Countries and Its Policy Consequences

Part Three: Global Systems and Human Diet

Chapter Nine: Food System Globalization, Eating Transformations, and Nutrition Transitions

Chapter Ten: Fat and Sugar in the Global Diet: Dietary Diversity in the Nutrition Transition

Chapter Eleven: The 'Mad Cow' Crisis: a Global Perspective

Part Four: Eating Together Globally

Chapter Twelve: The Family Meal and Its Significance in Global Times

Chapter Thirteen: We Eat Each Other's Food to Nourish Our Body: the Global and the Local as Mutually Constituent Forces

Chapter Fourteen: Food and the Counterculture: a Story of Bread and Politics

Food in Global History: List of Contributors
10.

Spoiled: The Dangerous Truth About a Food Chain Gone Haywire
by Nicols Fox. 422 pgs.

Book

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From killer hamburgers to contaminated strawberries, the dangers of food have been placed squarely in the public eye. Now Fox provides the facts behind the frenzy in an accessible guide to foodborne illness.

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Title Page

Contents

Preface

Acknowledgments

Part I: News from the Front Lines

1: The Index Case

2: Policing the Pathogens

3: The Changing Nature of Foodborne Disease

Part II: Living and Eating in a Material World

4: The Paradox of Change

5: Trade: a Passport for Pathogens

6: The Movable Microbial Feast

Part III: Emerging Diseases and the Anatomy of Outbreak

7: Super Salmonella and the Bad Egg

8: Campylobacter and the Poultry Connection

9: The Hamburger Bacteria

10: New Pathogens and the Politics of Denial

11: The Madness Behind Mad Cows

Part IV: Our Just Deserts

12: Caught with Our Defenses Down

13: A Reluctant Vegetarian and the Search for Clean Food

Epilogue: The Andersons' Calves

Appendix/Eating and Cooking Safely: Short-Term Defense Tactics

Notes

Glossary

Index
11.

Labour Relations in the Global Fast Food Industry
by Tony Royle, Brian Towers. 224 pgs.

Book

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This book surveys an analyzes industrial and employee relations practices, focusing on the global fast-food industry, and examines the extent to which multinational enterprises impose or adapt their employment practices upon national and supranational systems.

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Title Page

Contents

Illustrations

Acronyms

1: Introduction

2: Fast-Food Work in the United States

3: Fast-Food in Canada

4: The 51st Us State?

5: Undermining the System?

6: Consensus and Confrontation

7: To Russia with Big Macs

8: 'Mcaunties' and 'Mcuncles'

9: Employment Relations in the Australian Fast-Food Industry

10: Standard Recipes?

11: Summary and Conclusions

References

Index

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