Marketing analysis of rice imports in Burundi : a new empirical industrial organization approach, pp. 229-250
| dc.contributor.author | NDAYITWAYEKO Willy Marcel | |
| dc.date.accessioned | 2024-04-15T12:22:19Z | |
| dc.date.available | 2024-04-15T12:22:19Z | |
| dc.date.issued | 2011-01 | |
| dc.description.abstract | This study examines the market power of the rice :imports using the New Empirical Industrial Organization paradigm. The estimated equations rest on both the food import and optimality models that have their roots in the firm theory and the producer theory of demand as in traditional import demand theory. The main objective of this paper is two folds: to determine the market power of firms :importing rice to Burundi and to measure both the elasticities and determinants of rice imports of Burundi. The findings of the NEIO model reveal that both the production and prices of rice do affect the :importation of rice. The coefficients of the latter were statistically significant. For rice production, the result means that a production of one tonne of rice will reduce 17% of rice :imported in Burundi. The conjectural variation variable A was 0.18 denoting a level of competitiveness among the rice importers. The behaviour of firms is much closer to price taking that to collusion as evidenced by the NEIO model estimation. The government has to keep on investing in rice which can compete remarkably with the imported rice. Issuing a clear policy on agricultural commodity price may be a boost to producers and consumers as well. | |
| dc.identifier.citation | NDAYITWAYEKO Willy Marcel, Marketing analysis of rice imports in Burundi : a new empirical industrial organization approach, pp. 229-250, Cahiers du CURDES n° 12, Janvier 2011 | |
| dc.identifier.uri | https://repository.ub.edu.bi/handle/123456789/680 | |
| dc.language.iso | fr | |
| dc.publisher | UB, Cahiers du CURDES | |
| dc.title | Marketing analysis of rice imports in Burundi : a new empirical industrial organization approach, pp. 229-250 | |
| dc.type | Article |