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Methods for Agrifood Transformation Research: Best Practices in Conducting Processed Food Inventories

Author

Listed:
  • Tschirley, D.
  • Ijumba, C.
  • Liverpool-Tasie, S.
  • Mosse, G.
  • Massingue, J.
  • Snyder, J.

Abstract

The objective of processed food inventories is to develop a quick sense for (a) the range of processed foods available for sale at retail in urban markets, and (b) the number and relative prevalence of companies and products that are (i) manufactured locally, (ii) imported from regional neighbors, and (iii) imported from the “world market.”1 The emphasis is on numbers of products and companies; no attempt is made to estimate volumes. Limiting the objectives in this way allows the work to generate valid data without statistical sampling, which results in much quicker data collection and much lower cost. Typically such an inventory would be done only as the first step in a broader research program that will later collect more detailed quantitative data based on statistical samples.

Suggested Citation

  • Tschirley, D. & Ijumba, C. & Liverpool-Tasie, S. & Mosse, G. & Massingue, J. & Snyder, J., 2016. "Methods for Agrifood Transformation Research: Best Practices in Conducting Processed Food Inventories," Feed the Future Innovation Lab for Food Security Policy Research Briefs 260410, Michigan State University, Department of Agricultural, Food, and Resource Economics, Feed the Future Innovation Lab for Food Security (FSP).
    • Handle: RePEc:ags:miffpb:260410
    DOI: 10.22004/ag.econ.260410
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    References listed on IDEAS

    as
    1. Ijumba, Claire & Snyder, Jason & Tschirley, David & Reardon, Thomas, 2015. "Stages of Transformation in Food Processing and Marketing: Results of an Initial Inventory of Processed Food Products in Dar es Salaam, Arusha and Mwanza," Feed the Future Innovation Lab for Food Security Policy Research Briefs 259800, Michigan State University, Department of Agricultural, Food, and Resource Economics, Feed the Future Innovation Lab for Food Security (FSP).
    2. Ijumba, Claire & Snyder, Jason & Tschirley, David & Reardon, Thomas, 2015. "Stages of Transformation in Food Processing and Marketing: Results of an Initial Inventory of Processed Food Products in Dar es Salaam, Arusha, and Mwanza," Food Security Collaborative Policy Briefs 210883, Michigan State University, Department of Agricultural, Food, and Resource Economics.
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