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Family and Consumer Sciences Research Journal
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Product-Accounting Approach To Valuing Food Production

Margaret Mietus Sanik

Department of Home Management and Housing, Ohio State University, Columbus, OH 43210

Kathryn Stafford

Department of Home Management and Housing, Ohio State University, Columbus, OH 43210

This paper briefly reviews and compares the income-accounting and product- accounting approaches to valuing household production. Despite the advantages of the product-accounting estimates, published works demonstrating this ap proach could not be found. Using the example of food prepared and served at home, this research investigated a method of computing the market value of household production output and tested the estimates for responsiveness to demographic characteristics using two-way analysis of variance. Daily market cost of food prepared at home was found to be related to area of residence and homemaker's education. The value of food prepared at home, adjusted for number of people served, was found to be related to education of the husband and of the homemaker and age of younger child. The study indicates the feasi bility of using the product-accounting approach for traditional purposes such as valuing household production and deriving the value of a person's nonmarket labor, as well as assessing productivity in the home.

Family and Consumer Sciences Research Journal, Vol. 12, No. 2, 217-227 (1983)
DOI: 10.1177/1077727X8301200212
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