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Net Social Profitability And Domestic Resource Cost Of Eight Agricultural Commodities In Thailand

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  • Lokaphadhana, Tipaporn
  • Welsch, Delane E.

Abstract

The main purpose of this study is to measure, among commodities and among agro-economic zones, the economic efficiency and the real cost of earning foreign exchange through producing and exporting eight selected commodities by using the concepts of social profitability and domestic resource cost. The eight selected commodities are namely: rice, sugar cane, maize, cassava root, kenaf, mung beans, ground nuts and soybeans. The interaction between economic efficiency and government intervention in the external trade of these commodities will also be examined. The period included in the study will be 1977/78, 1978/79, 1979/80 and 1980/81 crop years.

Suggested Citation

  • Lokaphadhana, Tipaporn & Welsch, Delane E., 1982. "Net Social Profitability And Domestic Resource Cost Of Eight Agricultural Commodities In Thailand," Staff Papers 13418, University of Minnesota, Department of Applied Economics.
    • Handle: RePEc:ags:umaesp:13418
    DOI: 10.22004/ag.econ.13418
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    References listed on IDEAS

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    1. Bruno, Michael, 1972. "Domestic Resource Costs and Effective Protection: Clarification and Synthesis," Journal of Political Economy, University of Chicago Press, vol. 80(1), pages 16-33, Jan.-Feb..
    2. Scott R. Pearson & Ronald K. Meyer, 1974. "Comparative Advantage among African Coffee Producers," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 56(2), pages 310-313.
    3. Raveendra N. Batra, 1973. "Studies in the Pure Theory of International Trade," Palgrave Macmillan Books, Palgrave Macmillan, number 978-1-349-01423-1, October.
    4. Siamwalla, Ammar, 1975. "A History of Rice Policies in Thailand," Food Research Institute Studies, Stanford University, Food Research Institute, vol. 14(3), pages 1-18.
    5. Pearson, Scott R. & Akrasanee, Narongchai & Nelson, Gerald C., 1976. "Comparative Advantage in Rice Production: A Methodological Introduction," Food Research Institute Studies, Stanford University, Food Research Institute, vol. 15(2), pages 1-12.
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