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Contracting and Market Power in Meat Production

Over at Twitter, I read the following from ‏@michaelpollan:

Obama's aborted effort to restore fairness to ag markets: Best piece of ag journalism in years: don't miss this one. http://bit.ly/THIo7u

I had to check it out.  The link leads to Washington Monthly Magazine where there is a long and well written piece by Lina Khan on fight over new proposed USDA-GIPSA rules that were introduced a couple years ago.  This is old news to a lot of us in the ag community as many of us had friends or colleagues working with GIPSA or DOJ or knew farmers or industry groups that staked out positions on one side of the issue or the other (for some perspective, here is a piece in BEEF Magazine written in the heat of the battle).  But, apparently the story seemed to have gone unnoticed by a lot of the mainstream press. 

Although many issues were raised in the Washington Monthly piece, Khan’s key complaint seems to center on the production contracts signed by poultry (and to a lesser extent hog) producers.  At issue is the fact that many farmers have to make major capital investments in buildings, feed, etc. to raise poultry for integrators, who offer only short-term contracts.  The trouble comes when a farmer takes out a loan and spends $1 million or more on a barn, with payments amortized over 10+ years.  Yet, the farmer only get a short term contract from Tyson’s, Pilgrim’s Pride, etc. that is far shorter than the payback period for the barn.  Thus, the farmer finds themselves at the mercy of the large poultry processors. 

On the surface of it, the set-up seems entirely unfair, cruel, and manipulative.  But, I wonder why the farmers would enter in such agreements in the first place if they’re so bad?  The terms of the contract aren’t secret.  If the processors are reneging on terms of the contract or being secretive in payment schemes, why do business with people like this? That said, one important thing to realize is that these kinds of contracts aren’t at all unique to agriculture.  I’ll give a couple personal examples. 

When I took my first job out of grad school, I bought a house by taking out an adjustable rate mortgage.  In retrospect (and given the subsequent housing market crash), this was a really stupid decision.  Still, I had a short-term contract for a job and yet took out a large mortgaged amortized over 30 years with the rate re-setting after five years.  Was I being manipulated by the University?  The bank?  No, I made this decision on my own.  Let’s dig a little deeper.  Even though I had a tenure-track job, the University only offered me a 1 year contract – to be renewed at the end of the year if my progress was satisfactory and budget conditions were good.  Based on this 1-year contract, I undertook huge costs by packing up my family, moving half-way across the US, took out a long-term mortgage, and made many social investments in the community.  My point is that all of us routinely make long-term investments even when there are a lot of short-term risks that threaten our ability to meet our long-term obligations.  This is not something that is insidiously unique to poultry and hog farming.

None of this is to say that the poultry farmers aren’t getting the raw end of the stick.  That’s why it’s useful to turn to the academic research on the effects of these contracts.  The Washington Monthly is long on anecdote and short on citing research from key scholars in the area. 

So, I’ll turn to the very research commissioned by GIPSA – the agency raising the new rules.  I should note that I was an external reviewer on one of the chapters of this report.  The entire report is here.  Looking at the report on hogs, the authors find some evidence of market power exhibited by hog processors and more contracting does seem to relate to lower cash pork prices.  However, contracting is also associated with an increase in pork quality.  Moreover, contracts help producers reduce risk, with more risk averse producers opting for contracting.  And, most importantly, the simulations show that a forced reduction of contracting would lead to economic losses to both farmers and consumers.

By the way, here are some relevant academic papers on concentration in the meat sector. 

This paper by Azzam and Schroeter shows that increasing concentration in beef packing has led to increased market power.  However, larger size has conveyed efficiency gains that way more than offset any adverse effects caused by anti-competitive behavior.

My colleagues at Oklahoma State, Zhang and Brorsen, showed that market power issues can be studied using a new method called agent-based modeling (where one creates an economy of programmed agents, who bargain and learn based on prior gains/losses).  They show less market power in cattle procurement than observed in papers that had make a number of assumptions to utilize their cattle data.

Here is a really nice experimental paper by Wu and Roe that tackles one of the main issues raised in the Washington Monthly article. Namely, they compare fixed-performance contracts to tournament contracts.  As they show, there is no unambiguous ranking of which type of contract is better from the perspective of the producer and packer.  It depends on the relative size of the uncertainty associated with individual famer performance to the size of the uncertainty associated with issues that affect the whole industry.

Finally, in his AAEA presidential address this year, Richard Sexton from UC Davis presented a provocative paper (which I can’t seem to find online yet – but it will be published in the AJAE within the year).  In it, he argued that agricultural industries that appear to have all the hallmark signs of market power may in fact be playing a different game altogether than the one assumed in many of our industrial organization models. In particular (and if I remember correctly), the business model requires large processors need to operate a near full capacity, which encourages contracting, packer-ownership, and other activities - not to pursue market power per se but rather to keep their through-put costs to a minimum.  If I’ve misinterpreted Sexton’s model, feel free to let me know!

Greg Gutfeld on the Food Police

Greg Gutfeld at his hilarious and satirical best . . .

My favorite lines:

The LA City Council just adopted a resolution for meatless Mondays.  This is while around most of this awful brutal world they have meatless weeks and months.  They'd be happier with 'please don't let me starve Mondays.'

and

How hilarious is it that the left accuses the right of invading their bedrooms just as they climb onto your plate.

and

This is Solindra for your belly which is why I feel like throwing up.

LA Food Police

If you haven't yet heard, the Los Angeles City council has declared the first day back to work each week to be "Meatless Monday."  According to one source,

Councilwoman Jan Perry, who also supports the banning of new fast food restaurants in South Los Angeles, said  the new resolution is just one part of a new "good food" agenda for the city.

I don't necessarily have a problem with private entities pushing for less meat consumption.  I might disagree with some of their claims (as I did here), but at least we can put all our facts on the table.  One fact that is often forgotten in meat debates is that it isn't sufficient to look at the amount of energy (or crops) expended to get beef.  We also have to look at what we get.  Most people really like the taste of meat.   

Almost no one looks at their iPad and asks, "how much more energy went into producing this than my old Apple II." The iPad is so much better than the Apple II.  We'd be willing to accept more energy use to have a better computer.  Likewise a nice T-bone is so much better than a head of broccoli.  I'm willing to accept more energy use to have a T-bone than a head of broccoli.    

Now, if my T-bone consumption is imposing costs on others, let's talk about that.  But, here the focus would be on the issues causing the externality (e.g., CO2) not on meat per se.  

The real trouble comes when city governments (rather than private entities) start making symbolic gestures (here's my take on what symbolic gestures imply about government).  Even more troubling is when a council-man or -women presumes to know better than a land-owner or restaurant owner how their land and capital should be used.  See this Reason TV video for an interesting account of developments in LA. 

First Lady Michelle Obama hopes to curb childhood obesity by teaching children about nutrition and exercise. "There's no expert on this planet who says that the government telling people what to do actually does any good with this issue," she says.

Making NonSence of Food Labels

This piece in Time on food labels is frustrating.  In trying to help consumers “make sense” of food labels, they only confuse the situation – making several unsubstantiated claims and linking to dubious sources to support other claims. 

For example, here is what they say on the label hormone free:

There is a long list of health concerns tied to hormone-filled meat, from prenatal developmental problems to early puberty and infertility. Though the evidence isn’t always reliable, some studies have shown growth hormones from certain foods can disrupt human hormones and can even contribute to breast and prostate cancer.

If you click through to all three of the links they provide above, none actually shows what the piece purports they show.  The first link is to an advocacy website for “sustainability,” which in turn mainly references some European Union reports but not any actual studies published in peer-reviewed journals.  The second link is to a website about cancer, which discusses the correlation between meat eating and cancer, but says nothing about how added growth hormones used in meat production relates or does not relate to cancer.  The final link is to a scientific study that has nothing to do, as far as I can tell, with the use of subtherapeutic hormones given to cattle in feedlots.  Ironically, the scientific paper is about chicken meat, but broilers in the US are not given added growth hormones, so I’m not sure what the link has to do with what the authors are claiming.

Now, I’m not saying there are no problems with hormone use.  For example, there is evidence that growth hormones can lead to less tender beef.  But, generally these are concerns about eating quality not safety.

Another example is when the piece discusses pesticide use it says:

If a food product has  the USDA Organic certification, it’s usually pesticide-free, too.

That statement is absolutely false.  Organics can use a long list of “natural” pesticides, many of which are just as toxic as synthetic pesticides.         

Why is it so hard for Time to put out on objective piece on food labels?  It goes to show how much misinformation there is on food floating around that even when one wants to “set the record straight” they can’t find a good place to turn.