이중차분법을 활용한 쇠고기 등급 기준 개편에 따른 한우 고급육 가격 변화 분석

• 영문명: Analysis of the Impact of Beef Grading System Reform on the Price of Premium Hanwoo Beef
• 발행기관: 한국농식품정책학회
• 저자명: 조재성(Jaesung Cho) 김현중(Hyunjoong Kim) 정민국(Minkook Jeong)
• 간행물 정보: 『농업경영.정책연구』농업경영·정책연구 48권 2호, 279~289쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2021.06.30

영문 초록

Korea has been implementing a beef grading system consisting of quality and quantity grades since 1992. The quality grade consists of 1++ (highest), 1+, 1, 2, 3 (lowest) grades and is determined by marbling score (% fat content), meat color, fat color, texture, and maturity. The quantity grade consists of A, B, and C grades and is determined by back-fat thickness, eye muscle area, and carcass weight. The quality grade, mostly determined by the marbling score, is the key factor in determining the price of beef. This pricing mechanism has increased the production costs by breeding beef cattle for a long time to receive a quality grade 1 or higher. In addition, the recent trend of meat consumption in Korea is moving toward avoiding fat in the diet. Accordingly, the Korean government changed the beef grading system from December 1, 2019. In the new grading system, beef with a lower marbling score receives a higher quality grade than before. Therefore, the new system is expected to affect the price of beef, especially premium beef (a quality grade 1 or higher). This study analyzed the effect of changing the beef grading system on premium beef price. To do this, we applied DID (Differences in Differences) model to the wholesale price of beef. As a result, it was found that the real price of premium beef increased by 709~779 won per kg due to the change in the beef grading system.

목차

Ⅰ. 서 론

Ⅱ. 분석 방법

Ⅲ. 분석자료

Ⅳ. 추정 결과

Ⅴ. 요약 및 결론

참고문헌

키워드

Beef Grading System Hanwoo Beef Price Differences in Differences (DID) Policy Evaluation