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Labor Productivity in Food Manufacturing

Author

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  • Southard, Leland

Abstract

Labor productivity--output per man-hour--in factories processing farm-originated foods increased 85 percent from 1947 to 1967; according to recent estimates. In other words, only 54 percent as many man-hours were required per unit of output in 1967 as in 1947. Except for a small decline in 1948 and no change in 1951, output per man-hour has increased every year since 1947. During 1947-67, output per man-hour in food manufacturing increased at an average annual rate of 3.5 percent, with gains in all food-manufacturing industries. The sugar industry had the largest average increase (4.9 percent). Other industries having above-average increases were dairy products, grain mill products, meat products, and processed fruits and vegetables. Bakery products had the smallest increase (2.2 percent).

Suggested Citation

  • Southard, Leland, 1968. "Labor Productivity in Food Manufacturing," Miscellaneous Publications 321882, United States Department of Agriculture, Economic Research Service.
    • Handle: RePEc:ags:uersmp:321882
    DOI: 10.22004/ag.econ.321882
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