Elasticities of Demand for Food: An Analysis Using Non-Additive Utility Functions Allowing for Habit Formation
Southern Economic JournalPublished 1 July 1976
Marilyn E. Manser
Citations69
SJR quartileQ2
SJR score0.77
SNIP1.08
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Abstract
The purpose of this paper is to assess the roles of habit formation and of responsiveness to price and expenditure changes in explaining U.S. consumption of four major types of food: meats, produce, cereal and bakery products, and miscellaneous foods. Substitution possibilities among these food types are considered. Estimates of expenditure and own-price elasticities of demand are also obtained.
Keywords
Economics, Econometrics and FinanceBusiness, Management and Accounting
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The present work was motivated initially by a desire to devise a better method of estimating the additive quadratic model (AQM) than that used by Houthakker and Taylor, and in so doing decided to do the same with the linear expenditure system (LES).