The expected value of perfect information (EVPI) is irrelevant concept since perfect
information is almost never available at any price.
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A meat market manager for a large grocery store is preparing a processing plan to stock
the shelves with sausage, ground meat, and jerky, which he can prepare from beef, pork
and venison. Sausage and ground meat can be made of any mix of the beef, pork and
venison, as long at the fat contents are below 15% for sausage and 10% for ground
meat. Sausage sells for $5/pound and ground meat sells for $3/pound. Jerky, which sells
or $10/pound, is made in a drying process from beef or venison. In the drying process,
there is a 50% loss in weight for jerky made from beef (e.g., one pound of beef yields
0.5 pounds of beef jerky) and a 30% loss in weight for jerky made from venison. The
market can sell at most 500 pounds of sausage, 1000 pounds of ground meat, and 100
pounds of jerky before their expiration dates. There are currently 1,000 pounds of beef
(10% fat content), 500 pounds of pork (8% fat content), and 200 pounds of venison (2%
fat content) available for processing.
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Suppose that later in the year, venison will be out of season, but the market will be able
to obtain an additional 300 pounds of pork for the same costs. Develop a processing
plan in that case. How does the solution change?