Strategic Alliances in U.S. Branded Beef Programs
In 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.
|Date of creation:||2006|
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- 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, vol. 83(3), pages 539-550.
- John Fox & Mohammad Koohmaraie & Jayson Lusk & James Mintert & Ted Schroeder, 2001. "In-store valuation of steak tenderness," Framed Field Experiments 00186, The Field Experiments Website.
- Lusk, Jayson L., 2001. "Branded Beef: Is It "What's for Dinner?"," Choices, Agricultural and Applied Economics Association, vol. 16(2).
- 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). Full references (including those not matched with items on IDEAS)
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