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Diversification And Firm Performance In The Food Economy


  • Schumacher, Sara K.
  • Boland, Michael A.


The effects of diversification on firm value in the food economy are analyzed within four major sectors: processing, wholesale, retail, and restaurant. We find that diversification in the food economy contributes to positive excess firm value. Processing firms are most likely to diversify while restaurant firms have the largest positive diversification effect.

Suggested Citation

  • Schumacher, Sara K. & Boland, Michael A., 2004. "Diversification And Firm Performance In The Food Economy," 2004 Annual Meeting, June 30-July 2, 2004, Honolulu, Hawaii 36250, Western Agricultural Economics Association.
  • Handle: RePEc:ags:waeaho:36250

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    Cited by:

    1. Diniz, Francisco J. & Katsioloudes, Marios & Fortunas, Sandra P., 2006. "The competitiveness of the Portuguese wine sector and a case study of exports and activity diversification in the Vinhos Verdes region," 98th Seminar, June 29-July 2, 2006, Chania, Crete, Greece 10094, European Association of Agricultural Economists.

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