Strategic Alliances in U.S. Branded Beef Programs
AbstractIn this paper, we combine concepts from organizational economics to examine supply chain alliances formed to market branded beef products. To illustrate application of the framework, we examine three different types of alliances. We conclude that measuring costs associated with quality attributes have an important role in alliance structure.
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Bibliographic InfoPaper provided by Southern Agricultural Economics Association in its series 2006 Annual Meeting, February 5-8, 2006, Orlando, Florida with number 35399.
Date of creation: 2006
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- Lusk, Jayson L., 2001. "Branded Beef: Is It "What's for Dinner?"," Choices, Agricultural and Applied Economics Association, Agricultural and Applied Economics Association, vol. 16(2).
- Jayson Lusk & John Fox & T Schroeder & J Mintert & M Koohmaraie, 2001.
"In-store valuation of steak tenderness,"
Framed Field Experiments
00186, The Field Experiments Website.
- Jayson L. Lusk & John A. Fox & Ted C. Schroeder & James Mintert & Mohammad Koohmaraie, 2001. "In-Store Valuation of Steak Tenderness," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, Agricultural and Applied Economics Association, vol. 83(3), pages 539-550.
- Loureiro, Maria L. & Umberger, Wendy J., 2004. "A Choice Experiment Model For Beef Attributes: What Consumer Preferences Tell Us," 2004 Annual meeting, August 1-4, Denver, CO 19931, American Agricultural Economics Association (New Name 2008: Agricultural and Applied Economics Association).
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