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date: 15 July 2020

(p. xiii) List of Tables

(p. xiii) List of Tables

  1. 1.1 Summary statistics of annual data 1978–2007 24

  2. 1.2 Estimated coefficients for the inverse almost ideal (IAI) and almost ideal (AI) models 26

  3. 1.3 Estimated flexibilities for the IAI model and elasticities for the AI model 27

  4. 1.4 Statistical inferences for the IAI model versus the AI model 29

  5. 2.1 Definitions of variables and sample means 55

  6. 2.2 ISUR estimate of US household demand system for inputs: almost ideal demand system (shares) 1948–96 67

  7. 2.3 Estimates of price and income elasticities: almost ideal demand system model with nine input groups US aggregate data 1950–96 68

  8. 5.1 Ketchup Scanner Panel models (22 SKUs) 138

  9. 5.2 Comparative goodness-of-fit measures Ketchup Scanner Panel Latent Class models 142

  10. 5.3 Latent Class model for Ketchup Scanner Panel 143

  11. 6.1 Descriptive statistics of quantitative explanatory variables 165

  12. 6.2 Descriptions of the abbreviation used for the explanatory variables 166

  13. 6.3 Test statistics result for several specifications of the dependent variable 167

  14. 6.4 Hedonic price estimation for red wine 168

  15. 7.1 An orthogonal main effects design 194

  16. 7.2 A cyclical design 194

  17. 8.1 Some incentive-compatible mechanisms 219

  18. 12.1 Food security and economic conditions in eight selected members of the OECD-28 developed countries 334

  19. 13.1 Malnutrition in different world regions 350

  20. 13.2 Prevalence of undernourished people by region 355

  21. 13.3 Public agriculture expenditures as a percentage of agricultural GDP 361

  22. 14.1 FAO FBS estimates of per capita food consumption by source and region 1961 and 2007 388

  23. (p. xiv) 14.2 FAO estimates of food consumption by macronutrient category 1961 and 2007 389

  24. 14.3 FAO Food Balance Sheet estimates for cereals by region 1961–9 and 2000–7 389

  25. 18.1 A labeling typology 477

  26. 21.1 Elements of national food safety policy in Europe 555

  27. 21.2 Elements of national reforms outside the European Union 556

  28. 23.1 Global per capita rice consumption 1985–2018 593

  29. 23.2 Global per capita wheat consumption 1985–2018 594

  30. 23.3 Global per capita beef and veal consumption 1985–2018 595

  31. 23.4 Global per capita pork consumption 1985–2018 595

  32. 23.5 Global per capita poultry consumption 1985–2018 596

  33. 23.6 Global per capita butter consumption 1985–2018 597

  34. 23.7 Global per capita cheese consumption 1985–2018 598

  35. 23.8 Global per capita fluid milk consumption 1985–2018 599

  36. 23.9 Global per capita non-fat dry milk consumption 1985–2018 600

  37. 23.10 Global per capita whole milk powder consumption 1985–2018 601

  38. 23.11 Global per capita soybean oil consumption 1985–2018 601

  39. 23.12 Global per capita rapeseed oil consumption 1985–2018 602

  40. 23.13 Global per capita sunflower oil consumption 1985–2018 602

  41. 23.14 Income elasticity of cereals and meat-dairy products by country income class 603

  42. 23.15 Global income growth rate 1990–2018 607

  43. 24.1 Factors driving the food price spike in 2007–8 615

  44. 24.2 Price elasticities of maize in Zambia per consumer group 2002/3 620

  45. 25.1 US food supply: selected nutrients contributed from major food groups per capita per day 1970 and 2004 631

  46. 26.1 Growing number of restaurants in operation across the United States 1972–2007 657

  47. 26.2 Largest restaurant chains expanding market share sales 660

  48. 28.1 Estimated generic promotion elasticities and benefit-cost ratios for selected commodities from single equation studies 699

  49. 28.2 Estimated generic promotion elasticities for selected commodities from demand system studies 705

  50. 28.3 Changes in caloric intake by major food groups 1970–2003 709

  51. (p. xv) 29.1 Some aggregate food and health statistics for selected countries and years 719

  52. 31.1 Summary of studies on food consumption and habit formation sorted by their choice of empirical model 772

  53. 31.2 Summary of results: reports if habit formation is found not found or whether results are mixed 783

  54. 32.1 Intrinsic quality attributes of red meat products 797

  55. 32.2 Extrinsic quality attributes of red meat products 797

  56. 33.1 Willingness to buy and willingness to pay for geographically differentiated products 830

  57. 33.2 Costs in four GI supply chains 832

  58. 33.3 Market structure and price differentials for three GI products 833

  59. 35.1 Data sources 874

  60. 35.2 Summary of explanatory variables 875

  61. 35.3 Meta-analytical regression 877