Technology and evolving supply chains in the beef and pork industries |
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| Institution: | 2. Department of Animal and Food Sciences, University of Kentucky, Lexington 40546;1. Embrapa Suínos e Aves, BR-153, Km 110, Distrito de Tamanduá Caixa Postal: 321 CEP: 89715-899, Concórdia, SC, Brasil;2. Business Management & Organisation Group, Wageningen University & Research, Hollandseweg 1, 6706 KN, Wageningen, the Netherlands;3. Business Management & Organisation Group, Wageningen University & Research, Hollandseweg 1, 6706 KN, Wageningen, the Netherlands;1. Universitat de Lleida, Departament de Ciència Animal, Avda. Rovira Roure, 191, 25198 Lleida, Spain;2. Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA)-IA2, Unidad de Producción y Sanidad Animal, Avda. Montañana, 930, 50059 Zaragoza, Spain;3. Escola Superior Agrária, Instituto Politécnico de Bragança-Centro de Investigação de Montanha (CIMO), Campus de Santa Apolónia, 5300-253 Bragança, Portugal |
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| Abstract: | The U.S. beef and pork industries have achieved dramatic productivity growth in recent decades; however, the supply chain and market structure of each industry has evolved in different ways. Technological advances have been a key reason for productivity growth, with pharmaceutical innovations playing a major role. This article canvasses the similarities and differences in how beef and pork flow through their respective supply chains and documents the changes, causes, and benefits of the increased efficiency in each industry. Past research is summarized in a broad view of the livestock industry and policy and trade issues are discussed. Such a perspective allows for the consideration of what the future might hold for each industry, and how technological innovation influences product quality, trade, and market structure. |
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| Keywords: | Beef Livestock Productivity Pork Technology |
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