Not Available for Download

Competition in the US Meatpacking Industry

Posted: 11 Oct 2013  

Michael Wohlgenant

North Carolina State University - College of Agriculture and Life Sciences

Date Written: June 2013

Abstract

This article reviews and evaluates the recent literature on competition in the US meatpacking industry. Studies on market power in meatpacking indicate that concentration in procurement of livestock (cattle or hogs) has not adversely affected prices received by producers or prices paid by consumers. Indeed, there is evidence that producers may be better off because of lower processing costs due to the concentration and introduction of new technical innovations. Policies to restrict alternative marketing arrangements such as those proposed by GIPSA would make producers and consumers worse off. The beef and pork industries are quite complex and contain both spatial and temporal dimensions that can affect the level of competition. Fringe producers because of locational shift of industry and thin markets may be worse off. Establishment of niche enterprises may benefit these producers. In the future, incentives are to maintain steady long-run supplies of livestock to fully operate slaughtering and processing facilities.

Suggested Citation

Wohlgenant, Michael, Competition in the US Meatpacking Industry (June 2013). Annual Review of Resource Economics, Vol. 5, Issue 1, pp. 1-12, 2013. Available at SSRN: https://ssrn.com/abstract=2339056 or http://dx.doi.org/10.1146/annurev-resource-091912-151807

Michael K. Wohlgenant (Contact Author)

North Carolina State University - College of Agriculture and Life Sciences ( email )

Box 8109
233 C Nelson
Raleigh, NC 27695-8109
United States
919-515-4673 (Phone)
919-515-6268 (Fax)

Paper statistics

Abstract Views
176