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英文文献：Cost Of Organic Pork Production: A Seasonal Analysis And Needed Price Premium For Continuous Production-有机猪肉生产成本:季节性分析和连续生产所需的溢价
英文文献作者：Kliebenstein, James B.,Hurley, Sean P.,Larson, Ben,Honeyman, Mark
英文文献摘要：
Niche markets of agricultural products are experiencing rapid growth. One such market is organic pork. Organic production typically demands specific production conditions that can be cost increasing. This study evaluates the cost of organic pork production, seasonal differences in costs, and premiums necessary to induce continuous organic pork production. In the past few years, niche marketing has been a rapidly growing phenomenon in agriculture. One area that has experienced dramatic growth is the production of organic products. Organic production typically brings with it specific conditions on how the product is produced. These can impact the cost structure of the business and in turn, needed premiums for economic production. One of these niche markets that are growing rapidly is the market for organic pork. A major issue in organic pork production is the differing cost structures across the seasons of the year which relates, in part, to the types of production systems allowed or disallowed. Studies have shown that consumers are very conscientious of product price, freshness, and availability. In the production of organic pork, we are able to demonstrate that there are cost savings to the producer by producing a seasonal product over a continuous product. While this allows for a lower cost for the producer, it causes an uneven pig flow problem throughout the vertical chain which affects packers, marketers, and consumers. The packers are affected by having their plants at full capacity only part of the year. For the consumer, there are certain times of the year when the product is in surplus and other times when it is in shortage causing prices to fluctuate greatly. This implies that both the consumer and the packer may have an incentive to induce the producer to provide a continuous supply of organic pork to the market. This study has two objectives. The first is to provide a detailed analysis of the producer's cost of producing organic pork in a seasonal and continuous production system. The second objective is to develop a premium structure that could induce a producer to adopt a continuous production system. The study addresses the issue by examining the increase of costs involved in expanding a seasonal (summer only farrowing) organic pork production system to continuous production of organic hogs. Production costs differ by production system and season of the year. Organic pork production cost per hundred pounds is projected to be $59.45 for the seasonal system. The seasonal system consists of farrowing in the summer time only. This cost can be compared to a continuous system of organic pork production with a cost of $63.88 per hundred pounds. The continuous system has farrowing occurring in both the winter and summer seasons. With the current premium structures for organic pork, there are more hogs being produced using summer farrowing than by winter farrowing. Consumers prefer a more uniform supply of fresh pork. To foster a more uniform supply of fresh organic pork throughout the year, premiums received by producers need to reflect the seasonal production costs differences. Our results show that if the producer is paid the continuous system's cost of production of $63.88, the producer would have an incentive to produce only seasonal hogs. To induce the producer to provide a continuous flow of hogs, a minimum premium of $7.47 beyond the seasonal price must be paid to the producer for producing hogs in the winter, and a premium of $1.66 must be paid in the summer. An alternative is that the producer would receive no premium for summer production and a premium of $9.13 per hundred pounds over the seasonal production costs to induce the producer to produce a continuous supply of hogs.
农产品的利基市场正在经历快速增长。有机猪肉就是这样一个市场。有机生产通常需要特定的生产条件，这可能会增加成本。本研究评估了有机猪肉生产成本、成本的季节差异以及诱导有机猪肉连续生产所需的溢价。在过去的几年里，利基市场已经成为一个迅速增长的现象在农业。经历了戏剧性增长的一个领域是有机产品的生产。有机产品的生产通常会带来特定的生产条件。这些因素会影响企业的成本结构，进而影响经济生产所需的溢价。其中一个快速增长的利基市场是有机猪肉市场。有机猪肉生产的一个主要问题是，全年不同季节的成本结构不同，这在一定程度上与允许或不允许的生产体系类型有关。研究表明，消费者对产品的价格、新鲜度和可用性非常谨慎。在有机猪肉的生产过程中，我们可以证明，生产者通过生产季节性产品而不是连续产品可以节省成本。虽然这样可以降低生产商的成本，但它在整个垂直链中造成了不均匀的猪流问题，影响了包装商、营销人员和消费者。包装工人受到的影响是他们的工厂只有部分时间满负荷运转。对于消费者来说，一年中有一些时候是产品过剩的，而另一些时候则是产品短缺的，这就导致了价格的大幅波动。这意味着消费者和包装者都有动机诱导生产者向市场提供持续的有机猪肉供应。本研究有两个目的。第一个是提供生产者在一个季节性和连续的生产系统中生产有机猪肉的成本的详细分析。第二个目标是发展一种溢价结构，可以诱导生产者采取连续生产系统。该研究通过研究将季节性(仅在夏季生产)有机猪肉生产系统扩大到连续生产有机猪所涉及的成本增加问题。生产成本因生产系统和季节的不同而不同。每百磅有机猪肉的季节性生产成本预计为59.45美元。季节系统只在夏季分娩。这个成本可以与连续生产有机猪肉的系统相比，后者每百磅的成本为63.88美元。连续系统在冬季和夏季都有产仔。在目前有机猪肉的优质生产结构下，夏季生产的生猪比冬季生产的生猪更多。消费者喜欢更统一的新鲜猪肉供应。为了促进全年新鲜有机猪肉供应更加统一，生产商收到的溢价需要反映季节性生产成本差异。我们的结果表明，如果生产者获得了连续系统的生产成本63.88美元，那么生产者将有动力只生产季节性生猪。为了促使养猪商源源不断地提供生猪，在冬季必须向养猪商支付比季节价格高出至少7.47美元的溢价，在夏季必须支付1.66美元的溢价。另一种选择是，生产者将不会获得夏季生产成本的溢价，而每百磅季节性生产成本的溢价为9.13美元，以促使生产者持续生产生猪。
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