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Fractured supply chains have been identified as a barrier to growth for the agricultural sector. Dairy is a key investment sector for the Government of Malawi, donors such USA, Japan and Belgium have focused part of their development aid on the sector. Despite this, domestic production response is unimpressive. This is not surprising several factors hamper the sector development. This case study presents some of the results of an analysis of the dairy supply chain in Malawi. The methodology used consisted of a combination of surveys, semi-structure interviews and secondary information from farmers to consumers. Highlights of the results are: efficiency heterogeneity in dairy production and lack of cows constraining the pass-on programme; infrastructure constraints at the milk bulking group level; prices paid to farmers are sporadically adjusted in an inflationary context; low milk quality standards due to lack of enforcement; high margins for mass consumption milk in supermarkets..

The paper uses structural equation modelling applied to survey data to test determinants’ influence on UK cattle farmers’ intentions towards Escherichia coli O157 control. Results suggest that farmers more likely to be willing to control Escherichia coli O157 are those who think that farmers are most responsible for controlling disease; whose income depends more on opening farms to public; with stronger disease control attitudes; who were affected by outbreaks; with better knowledge and more frequent information access; with stronger perceptions towards practicality of biosecurity measures; who use health plans; who think farmers are main beneficiaries of controlling disease; whose farm is dairy rather than beef.

The recent rise in food prices has increased the concern about the choice of a healthy food basket, especially in the context of the discussion around the formulation of a National Food Policy for Scotland. This concern has brought back the interest in the price and expenditure demand systems as they provide information about consumers’ food decisions. The paper focuses on the consumption of brown and white bread, as they are the most typical ways of cereals use in the UK and nutritionists recommend the consumption of wholemeal or brown bread in contraposition to white bread as part of an appropriate diet due to its health benefits. This paper aims to answer whether changes in bread prices affect the quantity and composition of the Scottish demand for bread, and whether the latter has been the same for different regions and socioeconomic groups. We used supermarket scanner data to estimate three demand systems and compute their elasticities. All the models showed statistically significant own price and expenditure elasticities and the Hicksian elasticities show that different types of bread are net substitutes. After simulating an increase in all the bread prices we found that brown bread consumption decreases more than white bread just the opposite to what is recommended by the nutritionists.

The recent rise in food prices has increased concern about the choice of a healthy food basket, especially in the context of the current formulation of a National Food Policy for Scotland. This concern has revived interest in food price and expenditure demand systems as they provide information about consumers’ food decisions. The paper focuses on the consumption of brown and white bread, as they are the most typical forms of cereals use in the UK. Moreover, nutritionists recommend the consumption of wholemeal or brown bread in contraposition to white bread as part of an appropriate diet due to its health benefits. The overall purpose of the paper is to measure the impact that the increase in the price of cereals during the period 2005 to 2008 would have had on the purchase of brown and white bread. This is undertaken in two stages: the first measures the effect of changes in milling wheat prices on brown and white bread prices, and the second measures the elasticities of the purchases of brown and white bread with respect to changes in their prices through the estimation of four demand systems. The results, excluding those from the static LA/AIDS that seem to high, indicate, ceteris paribus, that the increase by 72 per cent in the price of wheat produced a decrease in brown and white bread purchases in the range of 30 to 40 per cent; however, as regards the question what type of bread decreased more, the answer depends on the demand model used.

The relative recent rise in food prices has increased concern about the choice of a healthy food basket, especially in the context of the formulation of a National Food Policy for Scotland. This concern has revived interest in food price and expenditure demand systems as they provide information about consumers’ food decisions. The paper focuses on the consumption of brown and white bread, as they are the most typical forms of cereals use in the UK. Moreover, nutritionists recommend the consumption of wholemeal or brown bread in contraposition to white bread as part of an appropriate diet due to its health benefits. The overall purpose of the paper is to measure the impact that the increase in the price of cereals during the period 2005 to 2008 would have had on the purchase of brown and white bread. This is undertaken in two stages: the first measures the effect of changes in milling wheat prices on brown and white bread prices, and the second measures the elasticities of the purchases of brown and white bread with respect to changes in their prices through the estimation of two conditional demand systems for bread.

The recent rise in food prices has increased concern about the choice of a healthy food basket, especially in the context of the current formulation of a National Food Policy for Scotland. This concern has revived interest in food price and expenditure demand systems as they provide information about consumers’ food decisions. The paper focuses on the consumption of brown and white bread, as they are the most typical forms of cereals use in the UK. Moreover, nutritionists recommend the consumption of wholemeal or brown bread in contraposition to white bread as part of an appropriate diet due to its health benefits. The overall purpose of the paper is to measure the impact that the increase in the price of cereals during the period 2005 to 2008 would have had on the purchase of brown and white bread. This is undertaken in two stages: the first measures the effect of changes in milling wheat prices on brown and white bread prices, and the second measures the elasticities of the purchases of brown and white bread with respect to changes in their prices through the estimation of four demand systems. The results, excluding those from the static LA/AIDS that seem to high, indicate, ceteris paribus, that the increase by 72 per cent in the price of wheat produced a decrease in brown and white bread purchases in the range of 30 to 40 per cent; however, as regards the question what type of bread decreased more, the answer depends on the demand model used.

The relative recent rise in food prices has increased concern about the choice of a healthy food basket, especially in the context of the formulation of a National Food Policy for Scotland. This concern has revived interest in food price and expenditure demand systems as they provide information about consumers’ food decisions. The paper focuses on the consumption of brown and white bread, as they are the most typical forms of cereals use in the UK. Moreover, nutritionists recommend the consumption of wholemeal or brown bread in contraposition to white bread as part of an appropriate diet due to its health benefits. The overall purpose of the paper is to measure the impact that the increase in the price of cereals during the period 2005 to 2008 would have had on the purchase of brown and white bread. This is undertaken in two stages: the first measures the effect of changes in milling wheat prices on brown and white bread prices, and the second measures the elasticities of the purchases of brown and white bread with respect to changes in their prices through the estimation of two conditional demand systems for bread.

The recent rise in food prices has increased the concern about the choice of a healthy food basket, especially in the context of the discussion around the formulation of a National Food Policy for Scotland. This concern has brought back the interest in the price and expenditure demand systems as they provide information about consumers’ food decisions. The paper focuses on the consumption of brown and white bread, as they are the most typical ways of cereals use in the UK and nutritionists recommend the consumption of wholemeal or brown bread in contraposition to white bread as part of an appropriate diet due to its health benefits. This paper aims to answer whether changes in bread prices affect the quantity and composition of the Scottish demand for bread, and whether the latter has been the same for different regions and socioeconomic groups. We used supermarket scanner data to estimate three demand systems and compute their elasticities. All the models showed statistically significant own price and expenditure elasticities and the Hicksian elasticities show that different types of bread are net substitutes. After simulating an increase in all the bread prices we found that brown bread consumption decreases more than white bread just the opposite to what is recommended by the nutritionists.

The recent rise in food prices has increased the concern about the choice of a healthy food basket, especially in the context of the discussion around the formulation of a National Food Policy for Scotland. This concern has brought back the interest in the price and expenditure demand systems as they provide information about consumers’ food decisions. The paper focuses on the consumption of brown and white bread, as they are the most typical ways of cereals use in the UK and nutritionists recommend the consumption of wholemeal or brown bread in contraposition to white bread as part of an appropriate diet due to its health benefits. This paper aims to answer whether changes in bread prices affect the quantity and composition of the Scottish demand for bread, and whether the latter has been the same for different regions and socioeconomic groups. We used supermarket scanner data to estimate three demand systems and compute their elasticities. All the models showed statistically significant own price and expenditure elasticities. After simulating an increase in all the bread prices we found that brown bread consumption decreases more than white bread just the opposite to what is recommended by the nutritionists.

The recent rise in food prices has increased the concern about the choice of a healthy food basket, especially in the context of the discussion around the formulation of a National Food Policy for Scotland. This concern has brought back the interest in the price and expenditure demand systems as they provide information about consumers’ food decisions. The paper focuses on the consumption of brown and white bread, as they are the most typical ways of cereals use in the UK and nutritionists recommend the consumption of wholemeal or brown bread in contraposition to white bread as part of an appropriate diet due to its health benefits. This paper aims to answer whether changes in bread prices affect the quantity and composition of the Scottish demand for bread, and whether the latter has been the same for different regions and socioeconomic groups. We used supermarket scanner data to estimate three demand systems and compute their elasticities. All the models showed statistically significant own price and expenditure elasticities. After simulating an increase in all the bread prices we found that brown bread consumption decreases more than white bread just the opposite to what is recommended by the nutritionists.