A relaçao entre o custo de processamento e o preço da farinha de milho nas zonas rurais e Peri-Urbanas em Moçambique

Abstract

The main objective of this study is to analyze the factors influencing the price formation of white maize meal with bran (ie raw) in rural and peri-urban areas of Mozambique, particularly those operating on the supply side. More specifically, the study seeks to verify the impact of milling capacity and processing cost on the price of white corn flour with bran. The peasant produces corn grain in quantities that are sometimes greater than what he needs for his sustenance. Even if this does not happen, he sells part of his production on the local market because he needs monetary income. This can be purchased by other families, or by merchants, accredited or not, from the same region, from neighboring or distant regions. A part of the corn sold on the market and that which the peasants have for their own consumption goes through the service of the mills to be transformed into flour. This service entails costs that must be covered by its sales revenue, and that must be reflected in the price of the flour. There is, therefore, a relationship between the price of the milling service and that of maize flour, although this relationship is not necessarily direct. The processing cost influences the supply and, depending on the demand, the price is determined. It is also possible that, if the mill has a certain monopoly in the area, it may influence prices by 'mark-up'. There, the relationship between processing costs and flour prices is more direct. ' On the other hand, different variables act on the price of the milling service, such as the local milling capacity, the presence or not of many mills in the region (that is, the structure of the rural and peri-urban milling industry), the ease of entry into this industry, and the demand for milling services, among others. These factors determine the degree of competitiveness in this industry, and the process of pricing your service and the final product, flour with bran.