Protein Flours

Eufrosina Mereoru

Conjunctura economiei mondiale / World Economic Studies, 2015

Abstract: According to the estimates from the US Department of Agriculture, in the season 2014/2015, the international prices for the main types of protein flours have decreased compared to the previous season. The main factor that contributed to the flour protein price decrease was maintained at a high level of the global surplus, estimated at over 5 million tons, in this sezon. According to USDA’s estimates, the structure of production, the consumption and the international trade of flours protein, worldwide, highlights the dominance of flour soy, with shares over 68% of flour world production and consumption, 75% of all international trade with these products and over 85% of stocks estimated for the end of season 2014 /2015.

Keywords: supply & demand balance; production; consumption; prices; stocks; forecasts (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:iem:conjun:y:2015:id:2822000009591003

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