Economics of food processing in the United States

Economics of food processing in the United States

1st Edition - December 8, 1987

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  • Editor: Chester O. Jr. McCorkler
  • eBook ISBN: 9780323149419

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Description

Economics of Food Processing in the United States aims to provide an economic overview of the food processing industries in the United States; to explore the firm-level implications of social, economic, technological, and institutional forces for selected food processing industries; and to uncover some of the implications for consumers, raw product producers, and the national economy of the major trends observed in food industries. The book begins by evaluating the major forces shaping demand, supply, prices, and trade in processed foods. It then considers major trends in technical processes; major forces in marketing, distribution, and structure; and major trends in regulation. The next few chapters explore these trends for five specific food processing industries, which represent major types of products processed: fruits and vegetables, meat, milk, grain and soybeans, and wine. After the specific industries have been examined, the final two chapters treat these industries in the context of the national and international economy. Students preparing for careers, researchers, and industry participants who study these firms and industries and the various approaches to solving their economic and management problems will benefit from the information in this volume and from its approach to presenting the dynamics of the food processing industries.

Table of Contents


  • Contributors

    Preface

    1. U.S. Food Manufacturing Industries: An Overview

    I. The Food Manufacturing Industries in the U.S. Food Supply System

    II. Forces Shaping U.S. Food Manufacturing Industries

    III. Economic Research on Food Manufacturing

    IV. Conclusion

    References

    2. Factors Influencing the Consumption and Production of Processed Foods

    I. Introduction

    II. Domestic Consumption of Processed Foods

    III. Production, Inputs, and Product Prices for Processed Foods

    IV. Outlook

    References

    3. Changing Technical Processes in U.S. Food Industries

    I. Introduction

    II. Major Forces Driving Technological Advancement in the Food Industries

    III. Developing Sciences and Technologies That Promise to Have Significant Impact on the Food Industry before the Year 2000

    IV. Summary and Conclusions

    References

    4. Marketing and Market Structure of the U.S. Food Processing Industries

    I. Introduction

    II. Size, Growth, and Major Marketing Channels

    III. Market Structure

    IV. Market Structure Change

    V. Investment Strategies

    VI. Marketing Strategies

    VII. Conclusions

    References

    5. Regulating U.S. Food Processing Industries

    I. Introduction

    II. Economic Rationales Underlying Regulation

    III. Alternative Regulatory Frameworks and Implementing Mechanisms

    IV. Regulatory Trends and Implications for Food Manufacturing

    V. Emerging Food Manufacturing Trends and Regulatory Implications

    References

    6. Economics of Fruit and Vegetable Processing in the United States

    I. Introduction

    II. Structural Adjustments

    III. Commodity Production

    IV. Processed Fruit and Vegetable Consumption

    V. Prices, Costs, and Margins

    VI. Raw Product Procurement: Practices and Problems

    VII. Management and Planning Issues

    References

    7. Economics of Meat Processing in the United States

    I. Introduction

    II. Beef

    III. Pork

    IV. Lamb

    V. Poultry

    References

    8. Economics of Dairy Processing in the United States

    I. Introduction

    II. Industry Organization

    III. Raw Milk Supplies

    IV. Raw Product Pricing

    V. Technology

    VI. Marketing and Consumption

    VII. Summary and Conclusions

    References

    9. Economics of Grain and Soybean Processing in the United States

    I. Introduction

    II. Grain Production and Utilization

    III. Procurement, Pricing, Storage, and Transportation

    IV. Type, Size, and Organization of Major Grain Industries

    V. Flour Milling

    VI. Rice Milling

    VII. Corn Wet Milling

    VIII. Dry Corn Milling

    IX. The Manufactured Feed Industry

    X. The Barley Malting Industry

    XI. The Soybean Processing Industry

    References

    10. Economics of the Wine Industry in the United States

    I. Introduction

    II. The U.S. Wine Market

    III. Trends Affecting the Wine Industry

    IV. Impact of Government Policies and Programs

    V. Strategic Economic Planning Issues

    VI. Conclusions

    References

    11. Food Processing Industries and the National Economy

    I. Introduction

    II. Contribution of the Food Industries to the U.S. Economy

    III. Changes in the Economic Characteristics of the Food Industry

    IV. Conclusions and Policy Implications

    Appendix

    References

    12. Food Processing Industry Dynamics and Economic Policy

    I. Introduction

    II. The Decision Environment

    III. Sectoral Implications of Firm Decisions

    IV. Policy Implications

    References

    Index

Product details

  • No. of pages: 464
  • Language: English
  • Copyright: © Academic Press 1987
  • Published: December 8, 1987
  • Imprint: Academic Press
  • eBook ISBN: 9780323149419

About the Editor

Chester O. Jr. McCorkler

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