지니계수분해법에 의한 식품류별 지출탄력성의 변화 분석

• 영문명: Changes in Food Expenditure Elasticities over Time based on the Decomposition of Gini Coefficient
• 발행기관: 한국농식품정책학회
• 저자명: 김성용(Sung Yong Kim) 이계임(Kyei Im Lee) 한혜성(Hye Sung Han)
• 간행물 정보: 『농업경영.정책연구』농업경영·정책연구 35권 4호, 809~828쪽, 전체 20쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.12.31

영문 초록

This paper used the decomposition of Gini coefficients for the expenditures on food items and estimate their elasticities. We used the household expenditure survey data and examined changes in food expenditure elasticities for periods from 1982 to 2006. The results indicated that (i) Gini coefficients for all food items except dairy products, teas and beverages, bread & cookies, and food away from home has been increased, indicating that the inequality of the expenditures those food items has become greater, (ii) elasticities for all food items has been decreased over time, and (iii) expenditure elasticities for food items such as meats, vegetables, fruits, and food away from home began to increase since 2001, reflecting the increase in demands for high-quality or more value-added food products.

목차

Ⅰ. 서 론

Ⅱ. 분석방법

Ⅲ. 자료 및 분석결과

Ⅳ. 요약 및 결론

참 고 문 헌

키워드

Gini Coefficients Engel‘s Elasticities Food Expenditure