A Two-Stage Estimation of Elasticities for Disaggregated Salad Products
dc.contributor.advisor | Thompson, Gary D. | |
dc.contributor.author | Lobo, Andrew | |
dc.creator | Lobo, Andrew | |
dc.date.accessioned | 2018-06-28T16:14:24Z | |
dc.date.available | 2018-06-28T16:14:24Z | |
dc.date.issued | 2018 | |
dc.identifier.uri | http://hdl.handle.net/10150/628190 | |
dc.description.abstract | Demand elasticities are estimated for seven lettuce and leafy green products through two-stage estimation using data from the 2015 National Consumer Panel. Products are aggregated into categories by the amount of convenience they offer the consumer. The two least-convenient good categories—unprocessed lettuce and fresh-processed lettuce—are found to be inferior goods, while more convenient goods are found to be normal or even luxury goods. All seven categories are found to be own-price elastic. | en_US |
dc.language.iso | en_US | en_US |
dc.publisher | The University of Arizona. | en_US |
dc.rights | Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author. | en_US |
dc.subject | Demand System | en_US |
dc.subject | Elasticities | en_US |
dc.subject | Lettuce | en_US |
dc.subject | Nutrition | en_US |
dc.subject | Salad | en_US |
dc.title | A Two-Stage Estimation of Elasticities for Disaggregated Salad Products | en_US |
dc.type | text | en_US |
dc.type | Electronic Thesis | en_US |
thesis.degree.grantor | University of Arizona | en_US |
thesis.degree.level | masters | en_US |
dc.contributor.committeemember | Scheitrum, Daniel P. | |
dc.contributor.committeemember | Frisvold, George | |
dc.description.release | Release after 31-Dec-2019 | en_US |
thesis.degree.discipline | Graduate College | en_US |
thesis.degree.discipline | Agricultural & Resource Economics | en_US |
thesis.degree.name | M.S. | en_US |