Marketing Margins for Selected Dairy Products and Their Substitutes

Herbert H. Moede

No 323915, Miscellaneous Publications from United States Department of Agriculture, Economic Research Service

Abstract: Dairy products such as fluid milk, cream, sour cream, ice cream, and ice milk are being confronted with competition from substitute products. Generally, substitutes contain vegetable fat in place of milk fat in regular dairy products. Some substitutes do not contain any dairy ingredients. Prices and marketing margins for the substitutes are typically lower than those for the traditional dairy item. They tend to reflect the wide difference in the cost of milk fat as compared to the cost of vegetable fats.

Keywords: Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Livestock Production/Industries; Marketing (search for similar items in EconPapers)
Pages: 10
Date: 1970-05
References: Add references at CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/323915/files/ERS-449.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:323915

DOI: 10.22004/ag.econ.323915

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 ().