This report gives an overview of food inflation dynamics and its associated causes for May 2021. Inflation on food and non-alcoholic beverages for May 2021 was recorded at 6.7%, with an increasing trend observed from February 2021 and representing the highest level of food inflation since July 2017. Main driving forces included plant oil
Inflation on food and non-alcoholic beverages for April 2021 was recorded at 6.3%, with an increasing trend observed from February 2021. Main driving forces included high global commodity prices and an increase in domestic manufacturing and distribution costs – not expected to abate soon. In this brief BFAP explores the cost of basic healthy
JOHANN F. KIRSTEN The introduction of protected designation of origin (PDO) type certification schemes in countries outside Europe is a recent phenomenon as the philosophy of origin based foods obtains global traction. It is therefore interesting to understand whether consumers in these countries have a similar appreciation for these certification schemes and whether they are
The study aims to improve understanding of meat demand in South Africa through the estimation of a Linear Approximation of an Almost Ideal Demand System (LA/AIDS) for the South African meat complex which includes beef, mutton, pork and poultry. As the most widely consumed animal protein, a special focus is placed on poultry, which is disaggregated into two separate product
Various studies interrogate the issue of food inflation from a commodity level vantage point but fail to relate how commodity prices manifest in retail prices, and ultimately, how it impacts food inflation. This study uses vertical price transmission analysis, with time series econometric techniques, to determine how underlying commodity prices manifest in final retail prices and the associated reasons for
A POSSIBLE HEALTH AND ENVIRONMENTAL DILEMMA New findings in health research are a primary driver in the change of nutritional content of composite foods, cooking methods, and nutrient additions. Numerous examples from the last 20 years demonstrate the symbiotic relationship between science and the food industry including a reduction of saturated fats in foods.
