Strukturwandel durch Fusionen im Ernährungssektor:
Ein anhaltender Konzentrationsprozess?

GYDE NEUMANN, CHRISTOPH WEISS

Published: 31.08.2001  〉 Jahrgang 50 (2001), Heft 6 von 8  〉 Resort: Articles 
Submitted: N. A.   〉 Feedback to authors after first review: N. A.   〉 Accepted: N. A.

ABSTRACT

Structural change in the food industry by mergers and acquisitions: a persistent process of concentration? Mergers and acquisitions substantially affect the structure of the German food industry. This study analyses changes in the number of mergers and acquisitions for 21 German industries between 1976 and 1994. The results of an econometric panel data analysis show (a) a high degree of persistence, (b) distinct anti-cyclical fluctuations and a positive trend of merger activities as well as (c) significant effects of industry specific characteristics. Contrary to the available empirical literature the econometric model differentiates between industry characteristics of "acquiring" and "acquired" firms.
CONTACT AUTHOR
Prof. Dr. CHRISTOPH WEISS, Professor für Ernährungswirtschaft und Ernährungspolitik der Christian-Albrechts-Universität zu Kiel, Olshausenstr. 40, D-24098 Kiel; Tel.: 0431/880 4426, Fax: 0431/880 7308 (E-Mail: cweiss@food-econ.uni-kiel.de) und Dipl. oec. troph. GYDE NEUMANN, Lehrstuhl für Ernährungswirtschaft und Ernährungspolitik der Christian-Albrechts-Universität zu Kiel, Olshausenstr. 40, D-24098 Kiel; Tel.: 0431/880 4564 (E-Mail: gneumann@food-econ.uni-kiel.de)
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