DIVERSIFICATION AND FIRM PERFORMANCE IN THE FOOD ECONOMY

Sara Schumacher and Michael A. Boland ()

No 36250, 2004 Annual Meeting, June 30-July 2, 2004, Honolulu, Hawaii from Western Agricultural Economics Association

Abstract: The effects of diversification on firm value in the food economy are analyzed within four major sectors: processing, wholesale, retail, and restaurant. We find that diversification in the food economy contributes to positive excess firm value. Processing firms are most likely to diversify while restaurant firms have the largest positive diversification effect.

Keywords: Industrial Organization (search for similar items in EconPapers)
Date: 2004
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