نوع مقاله : مقاله پژوهشی
نویسندگان
چکیده
کلیدواژهها
عنوان مقاله [English]
In this study, factors discriminating low-waste from high-waste bakeries have been survey appling a discriminant analysis and sample of 131 bakeries in mashhad in 2008. The result indicated that direct surveillance, cost of flour, price of bread, time of fermentation, number of bakery convenience, quality of flour, experiment of baker and mean of personals income had significant and negative effects on the bakeries waste content. On the other hand, ration type of flour, type of bakeries personals activity and number of environs bakeries had significant and positive effects on the bakeries waste content. Results indicate that among factors related, type of bakeries personals activity, ration type of flour, cost of flour, experiment of baker and quality of flour are important factors in discriminating the two group bakeries. Finally, based on the conclusions, several policy-oriented recommendations were made. JEL Classification: C12, M31
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