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Food economics (0)

1 HALB
Punktid

About food  economics
Tartu  2016
About the  author
 Henning  Otte  Hansen
  Senior  Advisor in the 
Institute of Food and  Resource  
Economics.
  Denmark .
  Specific , many charts, 
explanations.
E. Roosaar
4/10/19
2
Introduction
 Food is a  physical  need.
 Consumed to provide nutritional support for the  body .
 The right to food is a human right.
E. Roosaar
4/10/19
3
Research question
 What  makes  the food market  unique ?
 What are the specific  conditions  for food economics?
E. Roosaar
4/10/19
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Uniqueness of food markets
 Natural conditions.
 Food sector’s  special  conditions (distinctive conditions).
  Several  special conditons are becoming less distinctive.
 One special  condition  can  affect  the  other .
  Supply  and  demand .
E. Roosaar
4/10/19
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Special conditions
 Can be  divided  into three categories:
 1)  biological  and physical
 2) structural conditions
 3) market and  economic  conditions
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Food is a  basic  necessity  good
 At the  bottom  of hierarchy of  needs .
 Demand is  income  inelastic.
  Consumption  does not  increase  when population’s income 
increases
E. Roosaar
4/10/19
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Instability
  Agriculture .
  Weather , pests,  diseases .
 Fluctuations in  production  (crop).
 Drougth in all agricultural countries is very rare.
E. Roosaar
4/10/19
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Limits for reserves
 Limited opportunities for storing  products .
 Managing, optimising,  evening  out supply.
 Fruit,  fresh  food.
  Storage  may  involve  significant  costs .
 (Grain stocks play an  important  role in the stability of the
grain market.)
 Reserves are increased or reduced depending on market 
situation.
E. Roosaar
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Seasonality
 Seasonal variations due to climatic conditions.
 Livestock production. ( Milk )
 Fluctuations in crop and  feed  productions.
 New  Zealand , cows  graze  outside  throughout  the  year
 Grass production is very low.
E. Roosaar
4/10/19
10
Biological  lags  in productions
 Time from  planning  of the year’s  land  use  until  harvest.
 Limitations by  nature .
 Impossible to  speed  up or  slow  down production.
 In livestock production it  takes  several  years  from the 
decision  to expand production to actual realisation.
E. Roosaar
4/10/19
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The tie to the land
 Land, water, sunlight
 Industries where one can  move  production  facilities  from 
one  country  to  another .
  Technology  based  part  of production- industrialised 
countries, production- less  developed  countries.
 In agriculture, many input factors are immobile.
E. Roosaar
4/10/19
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Land is a scarce source
  Cannot  be increased.
 Urbanisation, demand of nature  areas .
 Certain  amount  of farmland is abandoned each year. 
(erosion,  accumulation  of salt,  desertification .)
 Agricultural production has increased but not agricultural 
area.
E. Roosaar
4/10/19
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Summary
 Special conditions for food are distinctive.
 One condition can affect another.
  There  are many fluctuations in production.
 We cannot speed up or slow down production due to
    natural condtions.
E. Roosaar
4/10/19
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Terminology
 Fluctuation (n)- muutus
 Livestock production (n)- kariloomade tootmine
 To disperse (v)- hajutama
 Scarce (adj)-  haruldane
 Pivotal (adj)- pöördeline
 Efficiency (n)- jõudlus
 Stock (n)-  laovaru
E. Roosaar
4/10/19
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References
 Hansen, H. O. (2013) Food economics. Routledge
  Kask , R., Soosaar R. (2006) Tea taskusõnastik. Tallinn: Tea 
kirjastus 
E. Roosaar
4/10/19
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E. Roosaar
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E. Roosaar
4/10/19
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Document Outline

  • Slide 1
  • About the author
  • Introduction
  • Research question
  • Uniqueness of food markets
  • Special conditions
  • Food is a basic necessity good
  • Instability
  • Limits for reserves
  • Seasonality
  • Biological lags in productions
  • The tie to the land
  • Land is a scarce source
  • Summary
  • Terminology
  • References
  • Slide 17
  • Slide 18
Vasakule Paremale
Food economics #1 Food economics #2 Food economics #3 Food economics #4 Food economics #5 Food economics #6 Food economics #7 Food economics #8 Food economics #9 Food economics #10 Food economics #11 Food economics #12 Food economics #13 Food economics #14 Food economics #15 Food economics #16 Food economics #17 Food economics #18
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This presentation gives information about food markets and food economics. There are special conditions for food economics.

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