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La Dinámica De La Productividad En El Sector De Alimentos

Listed author(s):
  • Marcela Meléndez


  • Pablo Medina


  • Diana Kassem


Este documento analiza la evolución de la productividad del sector de productos alimenticios a lo largo de las dos últimas décadas. Las técnicas empíricas utilizadas en la estimación de la función de producción controlan los posibles sesgos por la entrada y salida de establecimientos durante el período de la muestra y por el efecto que tiene la productividad no observada sobre las decisiones de utilización de insumos de cada unidad productiva. Nuestros resultados indican que la productividad del sector se ha mantenido relativamente estable durante las dos últimas décadas. Hay evidencia, sin embargo, de una tendencia a la reubicación de la producción hacia los establecimientos menos productivos. Cualquier aumento en la productividad del sector ha ocurrido más por efectos de cambio tecnológico que por la salida de los establecimientos menos productivos. Se observa también, una tendencia a la reubicación del capital hacia los establecimientos más eficientes.

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Paper provided by UNIVERSIDAD DE LOS ANDES-CEDE in its series DOCUMENTOS CEDE with number 002976.

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Length: 52
Date of creation: 05 Oct 2002
Handle: RePEc:col:000089:002976
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