§ Mr. Deakinsasked the Minister of Agriculture, Fisheries and Food what are the price and income elasticities of demand for the major foods.
§ Mrs. FennerThe following estimates of the elasticities of demand at the household level have been derived from National Food Survey data:
Food Price elasticity* Income elasticity† Beef -1.2 0.3 Lamb -0.8 0.0 Pork -1.2 0.3 Broiler chicken -1.0 0.4 Bacon and ham, uncooked -0.5 0.1 Cooked and canned meat -0.9 -0.4 Butter -0.4 0.2 Margarine +0.7‡ -0.4 Liquid milk Not available§ 0.2 Natural cheese Not available§ 0.2 Eggs 0.0 0.1 Sugar Not available§ -0.1 Potatoes -01 -0.2 Brassicas and root vegetables -0.5 0-2 Canned vegetables -1.7 -0.2 Frozen vegetables -1.0 0.9 Apples -0.6 0.5 Pears -1.7 0.6 Oranges -1.2 0.5 Canned fruit -0.8 0.4 Bread -0.8 -0.2 Cakes, pastries -0.5 0.1 Tea -0.9 -0.1 Instant coffee -1.5 0.4 All food Not available§ 0.2 *The estimates of price elasticities are derived from price and quantity changes recorded by the National Food Survey during the period from 1964 (or in some cases 1966) to 1972. The estimates are not necessarily applicable to future situations when circumstances may be different In particular, they may not apply at price levels outside the range of those previously experienced. † Estimated from cross-sectional analyses of National Food Survey data for 1971. ‡ This is the elasticity of demand for margarine with respect to changes in the price of butter. § For some foods it has not been possible to isolate the effects of price changes from those of other factors.