Scientific Workers in the Food Manufacturing Industries

Imogene Bright

No 319928, Miscellaneous Publications from United States Department of Agriculture, Economic Research Service

Abstract: A dramatic factor that has contributed to the growth in output per man-hour in the factory processing of farm food products is new technology. But to achieve these technological changes, food processing companies added numerous technicians and scientific workers to the labor force. Since World War II, production workers in the food processing industry have been declining in number, whereas the number of other-than-production workers has been increasing. This change in composition of the labor force is partly explained by technological changes. The classification "other-than-production workers" includes employees who perform administrative, professional, clerical, and sales jobs, as well as those performing scientific and engineering activities. This article is based on surveys by the National Science Foundation of employment of scientific workers and outlays for research and development by American industries. These data relate only to establishments specializing in the manufacture of food and kindred products.

Keywords: Labor and Human Capital; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 8
Date: 1961-04
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uersmp:319928

DOI: 10.22004/ag.econ.319928

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