油脂食品の需要構造とその変化に関する計量的分析
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概要
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The consumption of oils and fats have increased greatly after World War II in Japan. To analyse their increase mechanism, this paper estimates the household demand functions and the structural changes for edible oil, margarine and mayonaise, with time series and cross section data of The Family Income and Expenditure Survey for 1967-1985. To estimate the structural change, spline linear regression model is used.The estimated results show the following: (1) Recently, income elasticities of demand for edible oil, margarine, mayonaise are all not greater than 0.2, their price elasticities are -0.36, -0.56, -1.6 respectively. (2) These elasticities are inelastic largely when compared with themselves in the period of 1974-1985. It can be said that the degree of necessity for these oil foods became much stronger after the great increase of consumption in the period before the Oil Crisis period (1967-1973). (3) The complementary elasticity between margarine and bread is 1.81. This value was not very large before the Oil Crisis. Persons per household have a significant effect on the demand of edible oil and margarine, but not on mayonaise.Therefore, in terms of the comsumption increase, it can be indicated that the increase of household demand was caused by income increase mainly in the period of the high economic growth. After the Oil Crisis period, their demand changes are mainly determined by their prices. Furthermore, it was also noted that despite the price, margarine is also influenced by the consumption of bread.
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地域農林経済学会 | 論文
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