DETERMINATION OF FACTORS AFFECTING EXPENDITURES ON THREE MAJOR FOOD GROUPS IN AL-AIN, THE UNITED ARAB EMIRATES (UAE)

Mohamed S. Gheblawi; Sherin A. Sherif

doi:10.9755/ejfa.v12i1.5172

Authors

Mohamed S. Gheblawi Department of Agribusiness and Consumer Science, Faculty of Food and Agriculture, UAE University, P.O. Box 17555 Al-Ain, UAE
Sherin A. Sherif Department of Agribusiness and Consumer Science, Faculty of Food and Agriculture, UAE University, P.O. Box 17555 Al-Ain, UAE

DOI:

https://doi.org/10.9755/ejfa.v12i1.5172

Keywords:

Determinants of food expenditure, income-expenditure elasticity

Abstract

A cross-section random sample of 485 households residing in Al-Ain, UAE, comprised of 270 Emirati citizens, 116 Arabic-speaking residents, 43 English-speaking residents, and 56 Urdu-speaking residents, was elicited. The questionnaire directed to the heads of the households included two main sections on amounts consumed and expenditures made on each food item bought. The study utilized the procedure of estimating expenditure functions on three main food items/groups: rice, seafood, and meats. Some of the results indicated that (1) income and household size were always critical factors affecting the amount of money spent on the three examined food groups, and (2) the expenditure on the three examined food items/groups was not highly responsive to changes in households' incomes.