Vertical price transmission in Swiss dairy and cheese value chains

“Price Transmission in Food Chains: The Case of the Dairy Industry

Axionic Swiss - Cheese Inflation

Continuing with the ideas of (section 4 of)[1], after inclusion of perturbative and non-perturbative α corrections to the Kähler potential and (D1and D3-) instanton generated superpotential, we show the possibility of slow-roll axionic inflation in the large volume limit of Swiss-Cheese Calabi-Yau orientifold compactifications of type IIB string theory. We also include oneand two-loop correctio...

Dairy Foods: Dairy Foods/Cheese

The objective of this research was to study the relationship between properties of base and process cheese food. Full fat Cheddar cheese was made with exopolysaccharides (EPS)-producing or nonproducing cultures. Process cheese food was made from 2 day or 1 month old EPS-positive and negative base Cheddar cheese. The EPS-positive base Cheddar cheese contained 2% higher moisture and 1.5% lower fa...

Hot cheese: a processed Swiss cheese model.

James Reason's classic Swiss cheese model is a vivid and memorable way to visualise how patient harm happens only when all system defences fail. Although Reason's model has been criticised for its simplicity and static portrait of complex systems, its use has been growing, largely because of the direct clarity of its simple and memorable metaphor. A more general, more flexible and equally memor...

vertical price transmission and non-linear price adjustments in the beef market of east azarbaijan province

this study considers the price transmission mechanism between farm and retail levels of beef market in east azerbaijan with weekly prices over 1377:1 to 1390:52 periods. to this end, using advantages of multivariate models, hansen- seo (2002)'s two- regime threshold vector error correction model (tvecm) was estimated by the maximum likelihood approach for evaluate the price transmission me...