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Preparing Food at Home: What is the Labor Cost?

Author

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  • Davis, George C.
  • You, Wen

Abstract

Food demand is an important component of the agricultural sector and much food preparation occurs in the home. While there is much information about the market cost of food, there has been no information about the preparation cost of food at home because there has been no data available on the quantity of time spent in food preparation. Using newly released time diary data from the Bureau of Labor Statistics, this paper provides the first known estimates of the cost of time in food preparation at home. We also consider a demographic profile comparable with someone who may be on Food Stamps and following the recipes based on the USDA Thrifty Food Plan, which is designed to help low income groups on Food Stamps.

Suggested Citation

  • Davis, George C. & You, Wen, 2006. "Preparing Food at Home: What is the Labor Cost?," 2006 Annual meeting, July 23-26, Long Beach, CA 21202, American Agricultural Economics Association (New Name 2008: Agricultural and Applied Economics Association).
  • Handle: RePEc:ags:aaea06:21202
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    File URL: http://purl.umn.edu/21202
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    References listed on IDEAS

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    1. Heckman, James J, 1974. "Shadow Prices, Market Wages, and Labor Supply," Econometrica, Econometric Society, vol. 42(4), pages 679-694, July.
    2. Gronau, Reuben, 1977. "Leisure, Home Production, and Work-The Theory of the Allocation of Time Revisited," Journal of Political Economy, University of Chicago Press, vol. 85(6), pages 1099-1123, December.
    3. Rodolfo Nayga, 1998. "A sample selection model for prepared food expenditures," Applied Economics, Taylor & Francis Journals, vol. 30(3), pages 345-352.
    4. Philip Gleason & Peter Schochet & Robert Moffitt, 1998. "The Dynamics of Food Stamp Program Participation in the Early 1990s," Mathematica Policy Research Reports ab95304cd2204323a950b50dd, Mathematica Policy Research.
    5. Vicki A. McCracken & Jon A. Brandt, 1987. "Household Consumption of Food-Away-From-Home: Total Expenditure and by Type of Food Facility," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 69(2), pages 274-284.
    6. Gronau, Reuben, 1987. "Home production -- A survey," Handbook of Labor Economics,in: O. Ashenfelter & R. Layard (ed.), Handbook of Labor Economics, edition 1, volume 1, chapter 4, pages 273-304 Elsevier.
    7. Peter Kennedy, 2003. "A Guide to Econometrics, 5th Edition," MIT Press Books, The MIT Press, edition 5, volume 1, number 026261183x, January.
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    Cited by:

    1. Mancino, Lisa & Newman, Constance, 2007. "Who Has Time To Cook? How Family Resources Influence Food Preparation," Economic Research Report 55961, United States Department of Agriculture, Economic Research Service.

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