The Canadian Baking Industry: A Study of an Imperfect Market

Abstract

I. Leading features of the industry: concentration of output, 660; excess capacity, 663; selling costs, 665; price-agreement, 667; the small baker, 668; chain-store buying, 670.— II. The theory of pure competition inadequate to explain the industry's behavior, 672; the industry viewed as a case of monopolistic competition embracing both product differentiation and oligopoly, 675.