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Structural Changes and Dairy Chain Efficiency in Italy
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Structural Changes and Dairy Chain Efficiency in Italy

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  • Rosa, Franco
  • Weaver, Robert D.
  • Vasciaveo, Michela

Abstract

The dairy chain in Italy experienced substantial structural changes during the past years. Since the introduction of milk quotas in 1984, structural changes caused by consistent reduction of dairy farms, growing brand concentration at wholesale level, and diffusion of private labels at retail level may have altered the competitive market conditions, with increasing price asymmetry and inefficiencies in price transmission. We tested this hypothesis using the McCorriston and Sheldon’s successive oligopoly model, and we gave evidences of altered price transmission and consumer’s surplus distribution along the vertical chain in the examined period.

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  • Rosa, Franco & Weaver, Robert D. & Vasciaveo, Michela, 2015. "Structural Changes and Dairy Chain Efficiency in Italy," International Journal on Food System Dynamics, International Center for Management, Communication, and Research, vol. 6(3), pages 1-21, July.
    • Handle: RePEc:ags:ijofsd:208882
    DOI: 10.22004/ag.econ.208882
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    1. Piccinini, L.C. & Chang, T.F.M. & Iseppi, L. & Rosa, F., 2016. "From the short supply chain: new conceptual paradigm and evidences," 149th Seminar, October 27-28, 2016, Rennes, France 245170, European Association of Agricultural Economists.
    2. Rosa, F. & Weaver & Vasciaveo, 2016. "Dairy Price commodity in Italy: volatility and forecast after milk quotas," 2016 International European Forum (151st EAAE Seminar), February 15-19, 2016, Innsbruck-Igls, Austria 244463, International European Forum on System Dynamics and Innovation in Food Networks.
    3. Beatriz Velázquez & Bruno Buffaria, 2017. "About farmers’ bargaining power within the new CAP," Agricultural and Food Economics, Springer;Italian Society of Agricultural Economics (SIDEA), vol. 5(1), pages 1-13, December.
    4. Rosa Franco & Luca Iseppi & Mario Taverna, 2018. "Sunflower Oil Functional Properties for Specialty Food," Nutrition & Food Science International Journal, Juniper Publishers Inc., vol. 4(4), pages 70-73, February.

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