Economics of food processing in the United States - 1st Edition - ISBN: 9780124821859, 9780323149419

Economics of food processing in the United States

1st Edition

Editors: Chester O. Jr. McCorkler
eBook ISBN: 9780323149419
Imprint: Academic Press
Published Date: 8th December 1987
Page Count: 464
Tax/VAT will be calculated at check-out Price includes VAT (GST)
30% off
30% off
30% off
30% off
30% off
20% off
20% off
30% off
30% off
30% off
30% off
30% off
20% off
20% off
30% off
30% off
30% off
30% off
30% off
20% off
20% off
43.99
30.79
30.79
30.79
30.79
30.79
35.19
35.19
54.95
38.47
38.47
38.47
38.47
38.47
43.96
43.96
72.95
51.06
51.06
51.06
51.06
51.06
58.36
58.36
Unavailable
Price includes VAT (GST)
× DRM-Free

Easy - Download and start reading immediately. There’s no activation process to access eBooks; all eBooks are fully searchable, and enabled for copying, pasting, and printing.

Flexible - Read on multiple operating systems and devices. Easily read eBooks on smart phones, computers, or any eBook readers, including Kindle.

Open - Buy once, receive and download all available eBook formats, including PDF, EPUB, and Mobi (for Kindle).

Institutional Access

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

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

Details

No. of pages:
464
Language:
English
Copyright:
© Academic Press 1988
Published:
Imprint:
Academic Press
eBook ISBN:
9780323149419

About the Editor

Chester O. Jr. McCorkler