지니계수분해법에 의한 식품류별 지출탄력성의 변화 분석

Changes in Food Expenditure Elasticities over Time based on the Decomposition of Gini Coefficient

This paper used the decomposition of Gini coefficients for the expenditures on food items and estimate their elasticities. We used the household expenditure survey data and examined changes in food expenditure elasticities for periods from 1982 to 2006. The results indicated that (i) Gini coefficients for all food items except dairy products, teas and beverages, bread & cookies, and food away from home has been increased, indicating that the inequality of the expenditures those food items has become greater, (ii) elasticities for all food items has been decreased over time, and (iii) expenditure elasticities for food items such as meats, vegetables, fruits, and food away from home began to increase since 2001, reflecting the increase in demands for high-quality or more value-added food products.