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The determinants of firm exit in the French food industries

Listed author(s):
  • Blanchard, Pierre

Nous étudions les facteurs qui déterminent la propension des firmes à cesser leur activité. La productivité individuelle de la firme n’est pas directement observée mais estimée selon l’approche proposée par Ackerberg et al. (2006). Elle est ensuite introduite dans une équation de sortie à côté d’autres variables. On utilise un panel non cylindré de 5 849 firmes des industries agro-alimentaires françaises observées entre 1996 et 2002. La probabilité de cesser l’activité est négativement reliée à la productivité individuelle et l’âge de la firme. Au-delà de ces premiers résultats bien connus, nous montrons aussi que le niveau des coûts irrécupérables peut constituer une barrière importante à la sortie. La relation entre la propension à la sortie de la firme et le degré de concentration de l’industrie est marquée par la présence d’un seuil de retournement : d’abord croissante, la relation devient décroissante une fois ce point dépassé.

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File URL: http://www.necplus.eu/abstract_S1966960712002044
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Article provided by Editions NecPlus in its journal Revue d'Etudes en Agriculture et Environnement.

Volume (Year): 93 (2012)
Issue (Month): 02 (June)
Pages: 193-212

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Handle: RePEc:nec:raestu:v:93:y:2012:i:02:p:193-212_00
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