Methods for Agrifood Transformation Research: Best Practices in Conducting Processed Food Inventories

David Tschirley (), C. Ijumba, Lenis Liverpool-Tasie, G. Mosse, J. Massingue and J. Snyder

No 260410, Feed the Future Innovation Lab for Food Security Policy Research Briefs from Michigan State University, Department of Agricultural, Food, and Resource Economics, Feed the Future Innovation Lab for Food Security (FSP)

Abstract: The objective of processed food inventories is to develop a quick sense for (a) the range of processed foods available for sale at retail in urban markets, and (b) the number and relative prevalence of companies and products that are (i) manufactured locally, (ii) imported from regional neighbors, and (iii) imported from the “world market.”1 The emphasis is on numbers of products and companies; no attempt is made to estimate volumes. Limiting the objectives in this way allows the work to generate valid data without statistical sampling, which results in much quicker data collection and much lower cost. Typically such an inventory would be done only as the first step in a broader research program that will later collect more detailed quantitative data based on statistical samples.

Keywords: Agricultural and Food Policy; Food Security and Poverty; International Development (search for similar items in EconPapers)
Pages: 6
Date: 2016-12-12
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Persistent link: https://EconPapers.repec.org/RePEc:ags:miffpb:260410

DOI: 10.22004/ag.econ.260410

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