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Economics of food processing in the United States /
Economics of food processing in the United States.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego :
Academic Press,
�1988.
|
| Colección: | Food science and technology (Academic Press)
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Economics of Food Processing in the United States; Copyright Page; Table of Contents; Contributors; Preface; Chapter 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; Chapter 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. OutlookReferences; Chapter 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; Chapter 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. ConclusionsReferences; Chapter 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; Chapter 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 ProblemsVII. Management and Planning Issues; References; Chapter 7. Economics of Meat Processing in the United States; I. Introduction; II. Beef; III. Pork; IV. Lamb; V. Poultry; References; Chapter 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; Chapter 9. Economics of Grain and Soybean Processing in the United States; I. Introduction.
- II. Grain Production and UtilizationIII. 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; Chapter 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.