A Value-Added Approach to Household Production

The Special Case of Meal Preparation

Datos Bibliográficos

ID3032408
AutoresGordon E Bivens, Carol B Volker
Año1986
Volumen13
Número2
Páginas272
Fecha de publicación1986-09-01
Peer ReviewedSí
Open AccessNo
TipoARTICLE
RevistaJournal of Consumer Research (JOURNAL)
Identificadores de la revistaISSN: 0093-5301 • E-ISSN: 1537-5277
EditorialOxford University Press (OUP) (PUBLISHER)
DOI10.1086/209066
OpenAlexW1982127752
IdiomaEN
Citas recibidas9
Referencias citadas5

A value-added approach for valuing household production is presented with application to household processing of foods into meals. Data are from the 1977–1978 USDA Household Food Consumption Survey. The cost of input (food) is subtracted from estimates of the value of output (meals) to yield value added within households. This amounts to an estimated 7 percent of the U.S. GNP that is unaccounted for. Value added was negatively associated with female employment. Household size, household income, and age of householder had small but statistically significant positive associations with value added. The mean net value added through meal preparation was $33.82 per week when fuel and capital charges were subtracted

Economics · Library science · Meal · Pathology · Production (economics) · Sociology · Statistics · Value (mathematics) · Computer Science · Mathematics · Medicine · Organic Food and Agriculture · Wine Industry and Tourism