The Effects of Changing Input Costs on Food Prices
研究食品行业投入成本变化如何传导至零售价格，发现要素价格上涨会在两个季度内传递给消费者，并解释了1970年代食品价格涨幅高于非食品价格的原因。
Abstract The relationships between changes in food sector input costs and retail food prices are examined. Results indicate that increases in factor prices pass quickly to consumers, within two quarters for most foods. In addition, rising farm‐level prices and substantial increases in nonfarm resource prices appear to explain why food prices rose more rapidly than nonfood prices in the 1970s. The analysis is based on a twenty‐equation econometric model of the food‐price determination process, specified following Popkin's “stage of processing” approach. Causality and validation test statistics for the model are presented.