MARGINS OF BEEF COMMERCIALIZATION FROM TEXCOCO, ESTADO DE MÉXICO, AND SOLD IN VALLE DE MÉXICO

Abstract

In México, the supply of beef is carried out primarily by two commercialization channels: a) the modern, which sacrifices cattle in meat processors of Federal Inspection Type (Tipo Inspección Federal, TIF), and b) the traditional, which sacrifices animals in municipal or regional butcheries. This study analyzes the traditional commercial channel and the margins of livestock that is fattened in the east zone of Estado de México and sold as final product in the metropolitan area of Valle de México. The information was obtained with a sample by convenience, performing 48 interviews with producers, traders and butchers. The results showed that the highest absolute and relative margins corresponded to producers, followed by retailers and marketers; however, taking into account the profit margins when considering costs, they were higher for marketers and retailers and lower for producers.