A Standard Model for the Impact of Policies on the Egyptian Production and Consumption of Frozen Vegetables, Juices and Syrups


  • Yehia Mohamed Khalil National Research Centre, Dokki, 12622, Giza, Egypt.
  • Mahmoud Alaa Abdelaziz National Research Centre, Dokki, 12622, Giza, Egypt.
  • Amr Sayed Sofey El Sayed Agricultural Economics Research Institute, Agricultural Research Center, Egypt.
  • Sabry Badr AbelMoaty Agricultural Economics Research Institute, Agricultural Research Center, Egypt.
  • Mohamed Nasr Elden Helmy Department of Agricultural Economics, Al-Azhar Univ., Assiut, Egypt.


The Food balance, the standard models, the produced quantities, the consumed quantities, the partial economic liberalization policies, the full economic liberalization policies


Agricultural industries are considered one of the important industries in countries with agricultural resources, where these industries balance supply and demand for agricultural crops, and that is done through surplus production of fresh consumption, in addition to providing the supply of preserved products throughout the year. The research problem is although food manufacturing in Egypt has many features, such as the availability of raw materials and labor, but the loss is now considered one of the most important problems facing Egyptian vegetable and fruit crops, and the lack of intertwined relations between producers and food manufacturing, in addition to the distance between them led to increase in losses and weakness of food manufacturing. While the aim of study to show the previous and current situation for the manufacture of vegetables, juices and syrups using chow's model and dummy variables to clarify whether there is a difference between the two study periods. The study used chow’s model to show the difference in the quantity produced and consumed and per capita share of frozen vegetables, juices and syrups for the first period (1990-2004) and the second period (2005-2020). The study recommended that in view of the important role of food preservation in stabilizing prices throughout the year and raising the real value of food crops by converting them into suitable food products and reducing losses and increasing the added value, so attention should be given to the provision of food manufacturing alongside the specialized farms in production of perishable food crops of vegetables and fruits.