A Comparative Economic Analysis of the Swine Sector in the U.S. And Spain

Sergio Lence and Ebby Luvaga

Staff General Research Papers Archive from Iowa State University, Department of Economics

Abstract: The present study provides a comparative analysis of the pork in Spain and the U.S. In both countries, primary pork production has become much more "industrialized," and environmental regulations, population density, and other factors induced the relocation of production facilities. Competitive forces and changing consumption habits have stimulated the vertical integration in the two countries as well. Many of Spain's recent trends in consumption mimic the trends experienced earlier in the U.S. Among the most noticeable differences between the Spanish and U.S. pork sectors is Spaniards' strong preference for pigmeat relative to other meats, and for cured pork products. The processing industry in Spain is much less concentrated than in the U.S. Also, in Spain there are thriving wholesale markets and a large proportion of retail sales are made through butcheries. On the other hand, in the U.S. there are institutional derivatives markets which have no counterpart in Spain.

Date: 2006-01-01
References: Add references at CitEc
Citations:

There are no downloads for this item, see the EconPapers FAQ for hints about obtaining it.

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:isu:genres:12762

Access Statistics for this paper

More papers in Staff General Research Papers Archive from Iowa State University, Department of Economics Iowa State University, Dept. of Economics, 260 Heady Hall, Ames, IA 50011-1070. Contact information at EDIRC.
Bibliographic data for series maintained by Curtis Balmer ().