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Advertising, concentration and profitability in Greek food manufacturing industries


  • Vlachvei, A.
  • Oustapassidis, K.


The conventional framework for cross-sectional studies of industrial organisation focuses on the hypothesised relations among structure, conduct and performance (SCP). This paper investigates these relationships for the food and beverage manufacturing industries in a European country, i.e., Greece. 3SLS method is used to estimate the parameters of the profitability, concentration and advertising model for a sample of 38 four-digit industries in 1994. The main results, which are in line with the relevant empirical work, show that profitability is determined by advertising, which, in tum, is affected by both profitability and concentration, while the latter is determined by economies of scale. © 1998 Elsevier Science B. V.

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  • Vlachvei, A. & Oustapassidis, K., 1998. "Advertising, concentration and profitability in Greek food manufacturing industries," Agricultural Economics of Agricultural Economists, International Association of Agricultural Economists, vol. 18(2), March.
  • Handle: RePEc:ags:iaaeaj:174389

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    References listed on IDEAS

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    Cited by:

    1. Korner, Julia & Weiss, Christoph R., 2001. "Die Zyklik der Profite in der Ernährungswirtschaft: Ein internationaler Vergleich," German Journal of Agricultural Economics, Humboldt-Universitaet zu Berlin, Department for Agricultural Economics, vol. 50(3).
    2. Ghazalian, Pascal L., 2015. "Processed Food Trade of Greece with EU and Non-EU Countries: An Empirical Analysis," MPRA Paper 67084, University Library of Munich, Germany.
    3. Emilio Galdeano-Gómez, 2008. "Does an Endogenous Relationship Exist between Environmental and Economic Performance? A Resource-Based View on the Horticultural Sector," Environmental & Resource Economics, Springer;European Association of Environmental and Resource Economists, vol. 40(1), pages 73-89, May.
    4. Athanasia Mavrommati & Athanasios Papadopoulos, 2005. "Measuring advertising intensity and intangible capital in the Greek food industry," Applied Economics, Taylor & Francis Journals, vol. 37(15), pages 1777-1787.

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