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UID:event-12699@amse-aixmarseille.fr
DTSTAMP:20260414T232149Z
CREATED:20260414T232149Z
LAST-MODIFIED:20260414T232149Z
STATUS:CONFIRMED
SEQUENCE:0
SUMMARY:Eco-lunch - Hylke Vandenbussche
DTSTART:20260326T114500Z
DTEND:20260326T124500Z
DESCRIPTION:This paper empirically estimates the relative importance of con
 sumer taste in food exports. To explain the export success of firms across 
 a wide range of food products\, we separate product quality from product ta
 ste and production costs at the firm–product level. To identify the role 
 of consumer taste\, we adopt a novel approach. A control function method is
  used with exogenous instruments for the unobservable variables. Using the 
 taste index for each trade flow\, we decompose export revenues to assess th
 e relative importance of taste\, quality\, and marginal production costs. W
 e find that consumer taste explains on average about 15% of firm–product-
 level export revenues\, product quality about 25%\, and production costs ab
 out 15%. For food products\, consumer taste appears to be just as important
  a determinant of exports as production costs. This paper therefore highlig
 hts the importance of the demand side in trade\, which appears to be as imp
 ortant as the productivity side at the highly disaggregated firm–productâ
 €“country level.\\n\\nContact: Houda Hafidi : houda.hafidi[at]sciencespo-a
 ix.frFederico Trionfetti : federico.trionfetti[at]univ-amu.fr\n\nPlus d'in
 formations: https://amse-aixmarseille.fr/fr/evenements/c%C3%A9line-gimet
LOCATION:MEGA - Salle Carine Nourry\, 424\, Chemin du Viaduc\, 13080 Aix-en
 -Provence
URL;VALUE=URI:https://amse-aixmarseille.fr/fr/evenements/c%C3%A9line-gimet
CONTACT:Houda Hafidi :&nbsp\;houda.hafidi[at]sciencespo-aix.frFederico Trio
 nfetti :&nbsp\;federico.trionfetti[at]univ-amu.fr
TRANSP:OPAQUE
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