Labor Productivity in Food Manufacturing

Leland Southard

No 321882, Miscellaneous Publications from United States Department of Agriculture, Economic Research Service

Abstract: Labor productivity--output per man-hour--in factories processing farm-originated foods increased 85 percent from 1947 to 1967; according to recent estimates. In other words, only 54 percent as many man-hours were required per unit of output in 1967 as in 1947. Except for a small decline in 1948 and no change in 1951, output per man-hour has increased every year since 1947. During 1947-67, output per man-hour in food manufacturing increased at an average annual rate of 3.5 percent, with gains in all food-manufacturing industries. The sugar industry had the largest average increase (4.9 percent). Other industries having above-average increases were dairy products, grain mill products, meat products, and processed fruits and vegetables. Bakery products had the smallest increase (2.2 percent).

Keywords: Labor and Human Capital; Productivity Analysis; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 12
Date: 1968-11
References: Add references at CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/321882/files/ERS-394.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:uersmp:321882

DOI: 10.22004/ag.econ.321882

Access Statistics for this paper

More papers in Miscellaneous Publications from United States Department of Agriculture, Economic Research Service Contact information at EDIRC.
Bibliographic data for series maintained by AgEcon Search ().