Economics of food processing in the United States

Author(s)

• McCorkle, Chester O.

Bibliographic Information

Economics of food processing in the United States

edited by Chester O. McCorkle, Jr

（Food science and technology : a series of monographs）

Academic Press, c1988

Note

Includes index and bibliographies

Description and Table of Contents

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

by "Nielsen BookData"

Details

• NCID: BA04324347
• ISBN:
  • 0124821855
• LCCN: 87001245
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: San Diego ; Tokyo
• Pages/Volumes: xiii, 449 p.
• Size: 24 cm
• Classification:
  • LCC : HD9005
  • DC19 : 338.4/7664/00973
• Subject Headings:
  • LCSH : Food industry and trade -- United States
• Parent Bibliography ID:
  • BA00621657