The production structure of food retailing in the United States: An initial inquiry

S. M. A. Weliwita and Stephen E. Miller
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S. M. A. Weliwita: Department of Agricultural and Applied Economics, Clemson University, Clemson, South Carolina, Postal: Department of Agricultural and Applied Economics, Clemson University, Clemson, South Carolina
Stephen E. Miller: Department of Agricultural and Applied Economics, Clemson University, Clemson, South Carolina, Postal: Department of Agricultural and Applied Economics, Clemson University, Clemson, South Carolina

Agribusiness, 1992, vol. 8, issue 2, 121-130

Abstract: A translog cost function is fitted to aggregate data in order to examine substitution patterns among labor, capital, and energy as inputs in US food retailing. The results indicate that labor, capital, and energy are substitutes in the provision of retail food services, with capital and energy being closer substitutions than the other input combinations. The substitution possibilities for labor are limited. Own-price elasticity estimates for labor, capital, and energy are all inelastic, with only the estimate for energy being significantly different from zero.

Date: 1992
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Persistent link: https://EconPapers.repec.org/RePEc:wly:agribz:v:8:y:1992:i:2:p:121-130

DOI: 10.1002/1520-6297(199203)8:2<121::AID-AGR2720080204>3.0.CO;2-1

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