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Profit Persistence in the European Food Industry: evidence from five European countries

Hirsch, Stefan, Gschwandtner, Adelina (2013) Profit Persistence in the European Food Industry: evidence from five European countries. European Review of Agricultural Economics, 40 (5). pp. 741-759. ISSN 1464-3618. (doi:10.1093/erae/jbt007) (The full text of this publication is not currently available from this repository. You may be able to access a copy if URLs are provided)

The full text of this publication is not currently available from this repository. You may be able to access a copy if URLs are provided. (Contact us about this Publication)
Official URL
https://doi-org.chain.kent.ac.uk/10.1093/erae/jbt0...

Abstract

The present article is the first that analyses profit persistence in the European food industry. Based on the Arellano and Bond GMM estimator, the degree of profit persistence and the drivers of persistence are quantified for a large sample of food processing firms. The analysis reveals that the degree of profit persistence in the food industry is lower compared with other manufacturing sectors due to strong competition among food processors and high retailer concentration. Furthermore, firm size is an important driver of persistence, while firm age, risk and R&D intensity have a negative influence

Item Type: Article
DOI/Identification number: 10.1093/erae/jbt007
Uncontrolled keywords: profit persistence, competitive environment hypothesis, food industry
Subjects: H Social Sciences > HB Economic Theory
Divisions: Faculties > Social Sciences > School of Economics
Depositing User: Suzanne Duffy
Date Deposited: 06 Mar 2017 15:39 UTC
Last Modified: 01 Feb 2020 04:08 UTC
Resource URI: https://kar.kent.ac.uk/id/eprint/60746 (The current URI for this page, for reference purposes)
Gschwandtner, Adelina: https://orcid.org/0000-0002-6952-1782
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