ﻗﯿﻤﺖ ﮔﺬاري ﺷﯿﺮ ﺧﺎم ﺑﺮ ﻣﺒﻨﺎي ﻓﺮآوردهﻫﺎي ﻟﺒﻨﯽ ﭘﺮ ﻣﺼﺮف در ﺑﺎزار اﯾﺮان

Pricing of raw milk based on main dairy products in the Iran market

در اﯾﻦ ﭘﮋوﻫﺶ، ﺑﺮاي ﻗﯿﻤﺖ ﮔﺬاري ﺷﯿﺮ ﯾﮏ روش ﭼﻨﺪ ﻣﺆﻟﻔﻪ اي ﭘﯿﺸﻨﻬﺎد و ﺑﺎ روش ﻓﻌﻠﯽ ﻣﺎﺑﻪ اﻟﺘﻔﺎوت ﺟﺰﺋﯽ ﻣﻘﺎﯾﺴﻪ ﺷﺪ. ﺑﺮاي اﯾﻦ ﻣﻨﻈﻮر از ﺧﺼﻮﺻﯿﺎت ﮐﻤّﯽ و ﮐﯿﻔﯽ ﺷﯿﺮ ﺧﺎم و ﻣﺤﺼﻮﻻت ﻟﺒﻨﯽ، اﻃﻼﻋﺎت اﻗﺘﺼﺎدي ﻣﺮﺑﻮط ﺑﻪ ﻗﯿﻤﺖ ﻓﺮوش و ﻫﺰﯾﻨﻪ ﺗﻮﻟﯿﺪ ﻣﺤﺼﻮﻻت ﻟﺒﻨﯽ در ﺳﺎل 1396 اﺳﺘﻔﺎده ﺷﺪ. ﭘﻨﯿﺮ، ﺧﺎﻣﻪ، ﺷﯿﺮﺧﺸﮏ ﺑﺪون ﭼﺮﺑﯽ و ﺷﯿﺮ ﻧﻮﺷﯿﺪﻧﯽ ﺑﻪ ﻋﻨﻮان ﻣﺤﺼﻮﻻت ﻣﺮﺟﻊ و ﭘﺮ ﻣﺼﺮف در ﻧﻈﺮ ﮔﺮﻓﺘﻪ ﺷﺪﻧﺪ. ﺑﻌﺪ از ﻣﺤﺎﺳﺒﻪ درآﻣﺪ ﺧﺎﻟﺺ ﻫﺮ ﻣﺤﺼﻮل ﻣﺮﺟﻊ، ﺑﺎ در ﻧﻈﺮﮔﺮﻓﺘﻦ ﺗﺮﮐﯿﺒﺎت و ﻧﺴﺒﺖ ﺗﻮﻟﯿﺪ آﻧﻬﺎ، ارزش ﻫﺮ درﺻﺪ ﭼﺮﺑﯽ و ﭘﺮوﺗﺌﯿﻦ ﺑﺎ اﺳﺘﻔﺎده از روش ﺣﺪاﻗﻞ ﻣﺮﺑﻌﺎت وزﻧﯽ ﺑﺮآورد ﺷﺪ. ارزش ﻫﺮ درﺻﺪ ﭼﺮﺑﯽ و ﭘﺮوﺗﺌﯿﻦ ﺑﻪ ﺗﺮﺗﯿﺐ 2741 و 1311 رﯾﺎل و ﻗﯿﻤﺖ ﯾﮏ ﮐﯿﻠﻮﮔﺮم ﺷﯿﺮ ﭘﺎﯾﻪ ﺑﺎ 3/2 درﺻﺪ ﭼﺮﺑﯽ و 3/0 درﺻﺪ ﭘﺮوﺗﺌﯿﻦ 12704 رﯾﺎل ﺑﺮآورد ﺷﺪ ﮐﻪ اﻧﺪﮐﯽ ﺑﺎﻻﺗﺮ از ﻗﯿﻤﺖ ﭘﺎﯾﻪ ﻓﻌﻠﯽ 12500 رﯾﺎل ﺑﻮد. ﺗﻔﺎوت ارزش رﯾﺎﻟﯽ ﺑﺎﮐﯿﻔﯿﺖﺗﺮﯾﻦ و ﮐﻢ ﮐﯿﻔﯿﺖﺗﺮﯾﻦ ﺷﯿﺮ در روش ﻗﯿﻤﺖ ﮔﺬاري ﭼﻨﺪ ﻣﺆﻟﻔﻪ اي ﺑﯿﺶ از دو ﺑﺮاﺑﺮ روش ﻓﻌﻠﯽ ﻣﺎﺑﻪ اﻟﺘﻔﺎوت ﺟﺰﺋﯽ ﺑﻮد. ﺑﺮاي اﻓﺰاﯾﺶ ﻗﺎﺑﻠﯿﺖ ﭘﺬﯾﺮش ﻗﯿﻤﺖ ﮔﺬاري ﭼﻨﺪ ﻣﺆﻟﻔﻪاي ﺗﻮﺳﻂ ﺷﺮﮐﺖ ﻫﺎي ﻟﺒﻨﯽ و داﻣﺪاران ﻻزم اﺳﺖ، در ﺳﺎﺧﺘﺎر ﻗﯿﻤﺖﮔﺬاري ﻓﺮآورده ﻫﺎي ﭘﺮوﺗﺌﯿﻨﯽ ﺗﺠﺪﯾﺪ ﻧﻈﺮ ﺻﻮرت ﮔﯿﺮد.

A multiple-component pricing (MCP) method for the purchase of milk by dairy processors in Iran was developed and compared with the current procedure, reference on percentage differential pricing (PDP) method. Data on the quantity and quality of raw milk and dairy products, and economic data relating to the sale prices of dairy products and processing costs for the Iran dairy market in 2017 were used. Cheese, cream, skim milk powder and liquid milk were the reference dairy products. After calculation of net return for each reference product, and consideration of composition and total production share, economic importance for milk fat and protein were estimated using weighted least square method. Economic values for each percent of milk fat and protein were estimated as IRR 2,741 and 1,311 respectively, with a total value of 12,704 IRR for 1 kg of basal milk (3.2% fat, 3.0% protein); this was slightly higher than the current PDP of 12,500 IRR. The effect of including milk composition (quality factors) in the MCP created a differential between milk of the highest and lowest quality that was more than twice that of using the PDP. This illustrates the importance of encouraging the adoption of MCP for dairy processors and farmers in Iran to take into account the pricing structure of the end-products. A more realistic pricing structure for milk based on the protein and fat content would encourage comparison of the value of different products (e.g. milk products vs. meat) for Iranian consumers.