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Energy Efficiency in Food Processing in the Southern Region

Published online by Cambridge University Press:  28 April 2015

Josef M. Broder  and
John T. Booth
Josef M. Broder
Affiliation:
Department of Agricultural Economics, University of Georgia
John T. Booth
Affiliation:
Department of Agricultural Economics, University of Georgia
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Extract

Food processing accounts for a large part of the total energy consumed in the food and fiber system, second only to household preparation. Havlicek and Capps emphasized that processing and distribution of food and fiber require 12 to 17 percent of the total U.S. energy budget. Thus far, research on energy use by agriculture in the southern region has concentrated on production of raw products at the farm level (Debertin and Pagoulatos) and consumption of food in the home (Lovingood and Goss; Rhee and Drew). The large processing and distribution network has been generally excluded from analysis because of a lack of information on energy used in these industries. Comprehensive data bases on energy use in food processing have been relatively limited because of the imperfectly competitive nature of food processing industries and because of unfavorable costs and benefits of compiling such information. Because of a lack of accurate and reliable data, little is known about the behavioral relationship of energy use in food processing and distribution.

Type
Research Article
Information
Journal of Agricultural and Applied Economics , Volume 13 , Issue 2 , December 1981 , pp. 53 - 59
Copyright
Copyright © Southern Agricultural Economics Association 1981

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References

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