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 | Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha : |
21/02/2014 |
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Actualizado : |
23/10/2018 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
LANFRANCO, B.; AMES, G.C.W.; HUANG, CH.L. |
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Afiliación : |
BRUNO ANTONIO LANFRANCO CRESPO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; University of Georgia, Department of Agricultural and Applied Economics.; GLENN C.W. AMES, University of Georgia, Department of Agricultural and Applied Economics.; CHUNG L. HUANG, University of Georgia, Department of Agricultural and Applied Economics. |
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Título : |
Food expenditure patterns of the Hispanic population in the United States. |
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Fecha de publicación : |
2002 |
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Fuente / Imprenta : |
Agribusiness, March 2002, v. 18 (2), pp. 197-211. |
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ISSN : |
0742-4477 |
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DOI : |
10.1002/agr.10011 |
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Idioma : |
Inglés |
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Contenido : |
ABSTRACT.
Food expenditure patterns were analyzed for Hispanic households in the United States. Engel curves for three food categories-total food (TF), food eaten at home (FAH), and food eaten away from home (FAFH)-were estimated using a semilogarithmic functional form. The models for TF and FAH were estimated by OLS, using heteroscedasticity consistent estimators. The equation for FAFH was estimated using a two-part model, with the level equation estimated by least squares with corrections for heteroscedasticity, using only the observations for which a positive amount of expenditures on FAFH was reported. The estimated income elasticity of demand for food for Hispanic households were 0.29 for TF, 0.21 for FAH, and 0.49 for FAFH. Household size elasticities were 0.32, 0.40, and 0.07, respectively. Our analysis indicates that Hispanic households devoted a higher proportion of their budget to FAH, 25.8%, than the average American household, while the proportion spent on FAFH was only 3.6%.[EconLit citations: L610.]
© 2002 Wiley Periodicals, Inc. |
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Palabras claves : |
EXPENDITURE PATTERNS; FOOD SCIENCE; HISPANIC HOUSEHOLDS. |
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Thesagro : |
ALIMENTOS; ECONOMÍA; GASTOS; HOGARES. |
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Asunto categoría : |
E14 Economía y políticas de desarrollo |
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Marc : |
LEADER 01755naa a2200253 a 4500
001 1012417
005 2018-10-23
008 2002 bl uuuu u00u1 u #d
022 $a0742-4477
024 7 $a10.1002/agr.10011$2DOI
100 1 $aLANFRANCO, B.
245 $aFood expenditure patterns of the Hispanic population in the United States.$h[electronic resource]
260 $c2002
520 $aABSTRACT. Food expenditure patterns were analyzed for Hispanic households in the United States. Engel curves for three food categories-total food (TF), food eaten at home (FAH), and food eaten away from home (FAFH)-were estimated using a semilogarithmic functional form. The models for TF and FAH were estimated by OLS, using heteroscedasticity consistent estimators. The equation for FAFH was estimated using a two-part model, with the level equation estimated by least squares with corrections for heteroscedasticity, using only the observations for which a positive amount of expenditures on FAFH was reported. The estimated income elasticity of demand for food for Hispanic households were 0.29 for TF, 0.21 for FAH, and 0.49 for FAFH. Household size elasticities were 0.32, 0.40, and 0.07, respectively. Our analysis indicates that Hispanic households devoted a higher proportion of their budget to FAH, 25.8%, than the average American household, while the proportion spent on FAFH was only 3.6%.[EconLit citations: L610.] © 2002 Wiley Periodicals, Inc.
650 $aALIMENTOS
650 $aECONOMÍA
650 $aGASTOS
650 $aHOGARES
653 $aEXPENDITURE PATTERNS
653 $aFOOD SCIENCE
653 $aHISPANIC HOUSEHOLDS
700 1 $aAMES, G.C.W.
700 1 $aHUANG, CH.L.
773 $tAgribusiness, March 2002$gv. 18 (2), pp. 197-211.
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Registro original : |
INIA Las Brujas (LB) |
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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
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Fecha actual : |
21/02/2014 |
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Actualizado : |
31/08/2017 |
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Tipo de producción científica : |
Trabajos en Congresos/Conferencias |
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Autor : |
SAN JULIÁN, R.; NUTE, G.; SAÑUDO, C.; FONT I FURNOLS, M.; GUERRERO, L.; MONTOSSI, F. |
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Afiliación : |
ROBERTO SAN JULIAN SANCHEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GEOFFREY NUTE; CARLOS SAÑUDO; MARÍA FONT I FURNOLS; LUIS GUERRERO; FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Sensory evaluation of beef meat produced under different production systems of Uruguay. |
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Fecha de publicación : |
2005 |
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Fuente / Imprenta : |
In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 51., 2005, Baltimore, Maryland, USA. Proceedings. |
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Idioma : |
Inglés |
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Contenido : |
The world-wide marketing for beef meat is very complex, mainly due to the presence of certain animal diseases, production costs and sale prices.
Within the global consumption of meat, the competition between animal species, different cooking and eating habits in each country impose limits for the growth of a
determined sector. In Europe, there is a possibility for increasing beef meat market, since European countries stay with annual beef meat consumptions quite low (18.9 kg per capita) (Simpson, 2004). The beef meat sector in Europe, mainly intensive orientated systems, has faced, in the last years, so many problems originated by the increasing constrain linked with the concept that red meat is a food product of low quality, no tender and potentially dangerous for human health. The excellent image given by consumers to those products which are coming from extensive production systems could benefit countries like Uruguay. The scientific and technical information are basic and necessary platforms to promote and to valorize red meat products at world-wide level. Uruguayan exports of beef meat products towards to the international market can be limited if this country does not face key strategies for generating information in this especial area. |
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Palabras claves : |
BEEF MEAT QUALITY; PRODUCTION SYSTEMS; SENSORIAL EVALUATION. |
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Thesagro : |
CALIDAD DE CARNE. |
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Asunto categoría : |
L01 Ganadería |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/6814/1/2005-ICOMST-MONTOSSI.pdf
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Marc : |
LEADER 01985nam a2200217 a 4500
001 1023754
005 2017-08-31
008 2005 bl uuuu u01u1 u #d
100 1 $aSAN JULIÁN, R.
245 $aSensory evaluation of beef meat produced under different production systems of Uruguay.$h[electronic resource]
260 $aIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 51., 2005, Baltimore, Maryland, USA. Proceedings.$c2005
520 $aThe world-wide marketing for beef meat is very complex, mainly due to the presence of certain animal diseases, production costs and sale prices. Within the global consumption of meat, the competition between animal species, different cooking and eating habits in each country impose limits for the growth of a determined sector. In Europe, there is a possibility for increasing beef meat market, since European countries stay with annual beef meat consumptions quite low (18.9 kg per capita) (Simpson, 2004). The beef meat sector in Europe, mainly intensive orientated systems, has faced, in the last years, so many problems originated by the increasing constrain linked with the concept that red meat is a food product of low quality, no tender and potentially dangerous for human health. The excellent image given by consumers to those products which are coming from extensive production systems could benefit countries like Uruguay. The scientific and technical information are basic and necessary platforms to promote and to valorize red meat products at world-wide level. Uruguayan exports of beef meat products towards to the international market can be limited if this country does not face key strategies for generating information in this especial area.
650 $aCALIDAD DE CARNE
653 $aBEEF MEAT QUALITY
653 $aPRODUCTION SYSTEMS
653 $aSENSORIAL EVALUATION
700 1 $aNUTE, G.
700 1 $aSAÑUDO, C.
700 1 $aFONT I FURNOLS, M.
700 1 $aGUERRERO, L.
700 1 $aMONTOSSI, F.
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