![]() ![]() ![]() Quantity to produce, but it would be rationalįor them to keep producing while the marginal revenue is ![]() So they're not going to set the price, but they can choose what Price right over here, marked with this a dotted line, and as we've talkedĪbout in multiple videos, the firms in that perfectlyĬompetitive market, the perfectly competitive firms, they just have to price takers, so the market price is going to be their marginal revenue curve. Multiple times already, is our supply and our demand curves for our perfectly competitive market, and you can see the equilibrium So what we have on the left-hand side, and we've seen this Perfectly competitive markets in the long run. Producers need to minimize production of "thin" bellies because of reduced processing yields and "thick" bellies because of reduced consumer appeal.Dig a little bit deeper into what happens in Belly thickness impacted processing yield and consumer palatability evaluations of bacon. Moreover, consumers showed much stronger purchase intent for bacon from "thin" and "average" bellies. Consumers found the lean-to-fat ratio and the visual appearance of bacon from "thick" bellies was less appealing than bacon from "thin" and "thick" bellies. "Thin" bellies had the lowest slicing yields and generated the highest percentage of less valuable "#2 slices" (slice profile less than 1.9cm at any point) and "ends and pieces." Consumers found that bacon manufactured from "average" thickness bellies did not have deficiencies in palatability characteristics, but bacon manufactured from "thin" bellies lacked crispiness and bacon manufactured from "thick" bellies lacked flavor. Bacon manufactured using "thick" bellies had the highest processing yields through the smoking and cooking phase. ![]() Processing yields at various production points were recorded and samples from each thickness group were evaluated by consumers for palatability characteristics and visual appearance. Before processing through a commercial facility, pork bellies (n=96 per group) were sorted into three target thickness groups: "thin" (approximately 2.0cm) "average" (approximately 2.5cm) "thick" (approximately 3.0cm). Impact of belly thickness on processing yields and consumer evaluations of finished bacon products was measured. ![]()
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