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International Trade - Theory and Policy, 2010a

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Table 2.4 Production of Cheese<br />

United States<br />

QC=LCaLC[hrs][hrslb]<br />

France<br />

Q∗C=L∗Ca∗LC<br />

where<br />

QC = quantity of cheese produced in the United States<br />

LC = amount of labor applied to cheese production in the United States<br />

aLC = unit labor requirement in cheese production in the United States (hours of labor necessary to<br />

produce one unit of cheese)<br />

∗All starred variables are defined in the same way but refer to the process in France.<br />

Table 2.5 Production of Wine<br />

United States<br />

QW=LWaLW[hrs][hrsgal]<br />

France<br />

Q∗W=L∗Wa∗LW<br />

where<br />

QW = quantity of wine produced in the United States<br />

LW = amount of labor applied to wine production in the United States<br />

aLW = unit labor requirement in wine production in the United States (hours of labor necessary to<br />

produce one unit of wine)<br />

∗All starred variables are defined in the same way but refer to the process in France.<br />

The unit labor requirements define the technology of production in two countries. Differences in these labor<br />

costs across countries represent differences in technology.<br />

Resource Constraint<br />

The resource constraint in this model is also a labor constraint since labor is the only factor of production<br />

(see Table 2.6 "Labor Constraints").<br />

Table 2.6 Labor Constraints<br />

Saylor URL: http://www.saylor.org/books<br />

Saylor.org<br />

82

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