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The Impact of Cattle Hide and Byproduct Values on Cattle Price Declines in 2020
| Content Provider | AgEcon Search |
|---|---|
| Author | Gary W. Brester Kole Swanser |
| Abstract | Several published studies indicate that cattle hide values and edible and inedible cattle slaughtering byproducts influence cattle prices. Most cattle processing byproducts are exported. The worldwide COVID-19 pandemic interrupted many international trade supply chains and fed cattle futures prices declined from $127.43/cwt in January 2020 to $83.83/cwt at the end of April 2020. Much of this decline was the result of uncertainties in supply chains, reductions in the demand for beef by the HRI sector, and disruptions in international trade. In addition, lower hide and edible/inedible byproduct values also contributed to lower cattle prices. We show that 0.6% (or $0.54/cwt) of the reduction in cattle prices was associated with lower non-hide byproduct values. A larger reduction (6.5% or $6.30/cwt) was associated with a 50.3% decline in hide values. |
| Related Links | https://ageconsearch.umn.edu/record/309621/files/Hide_StaffPaperFinal.pdf |
| Page Count | 14 |
| File Format | |
| DOI | 10.22004/ag.econ.309621 |
| Language | English |
| Publisher Date | 2021-03-02 |
| Access Restriction | Open |
| Subject Keyword | Applied Economics Agricultural Economics Agri-economic Open Access Database Research in Applied Economics Research in Agricultural Economics Higher Study On Agricultural Economics Higher Study On Applied Economics Agricultural Research Documents Agrarian Economy & Research Higher Study Agri-economics Research in Economics Agri-economic Open Access Repository Statistics in Agricultural Economics Cattle Hide, Byproduct Value, Ag Economics, Cattle Prices, Cattle Futures Cattle Hide Byproduct Value Ag Economics Cattle Prices Cattle Futures Agribusiness Demand and Price Analysis Livestock Production/industries Risk and Uncertainty |
| Content Type | Text |
| Resource Type | Article |
| Subject | Economics, Econometrics and Finance |