How much substitutability do you suppose exists between


Question:

Hi can you please support me on this question

(i) How much substitutability do you suppose exists between inputs in winemaking?

How might this factor affect efforts to cut costs?

(ii) If a firm was to find a new technology that cut the required ageing time in half, how

would it affect the demand for other inputs?

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Econometrics: How much substitutability do you suppose exists between
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