Marketing of agricultural products

By: Kohls, Richard LMaterial type: TextTextPublication details: Upper Saddle River, NJ : Prentice Hall, ©2002Edition: 9th edDescription: xv, 544 pages : illustrations, mapsISBN: 9780130105844; 0130105848 Subject(s): Produce trade | Farm produce -- MarketingDDC classification: 338.1
Contents:
I. THE FRAMEWORK OF THE MARKETING PROBLEM. 1. Introduction to Food Marketing. 2. Analyzing Agricultural and Food Markets. 3. Agricultural Production and Marketing. II. FOOD MARKETS AND INSTITUTIONS. 4. Food Consumption and Marketing. 5. Food Processing and Manufacturing. 6. Food Wholesaling and Retailing. 7. The International Food Market. III. PRICES AND MARKETING COSTS. 8. Price Analysis and the Exchange Function. 9. Competition in Food Markets. 10. Farm and Food Prices. 11. Food Marketing Costs. IV. FUNCTIONAL AND ORGANIZATIONAL ISSUES. 12. The Changing Organization of Food Markets. 13. Cooperatives in the Food Industry. 14. Market Development and Demand Expansion. 15. Market and Bargaining Power. 16. Market Information. 17. Standardization and Grading. 18. Transportation. 19. Storage. 20. Risk Management and the Futures Market. V. THE GOVERNMENT AND FOOD MARKETING. 21. Government, Price, Income and Marketing Programs. 22. Food Marketing Regulations. VI. COMMODITY MARKETING. 23. Livestock and Meat Marketing. 24. Milk and Dairy Product Marketing. 25. Poultry and Egg Marketing. 26. Grain Marketing. 27. Cotton and Textile Marketing. 28. Tobacco and Tobacco Product Marketing. 29. Fruit and Vegetable Marketing. Glossary. Index.
Summary: Suitable for beginning-level food marketing courses in departments of agricultural economics, this book provides instructors with a treatment of food marketing systems. It blends marketing and economic theory with real world analytical tools in order to assist students in understanding the food system and making useful marketing decisions.
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Item type Current library Collection Call number Status Date due Barcode Item holds
Permanent Reference Permanent Reference Main Library
Permanent Reference 		Permanent Reference 338.1 KOH (Browse shelf(Opens below)) Not for loan 010621
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Index annexed

I. THE FRAMEWORK OF THE MARKETING PROBLEM. 1. Introduction to Food Marketing. 2. Analyzing Agricultural and Food Markets. 3. Agricultural Production and Marketing. II. FOOD MARKETS AND INSTITUTIONS. 4. Food Consumption and Marketing. 5. Food Processing and Manufacturing. 6. Food Wholesaling and Retailing. 7. The International Food Market. III. PRICES AND MARKETING COSTS. 8. Price Analysis and the Exchange Function. 9. Competition in Food Markets. 10. Farm and Food Prices. 11. Food Marketing Costs. IV. FUNCTIONAL AND ORGANIZATIONAL ISSUES. 12. The Changing Organization of Food Markets. 13. Cooperatives in the Food Industry. 14. Market Development and Demand Expansion. 15. Market and Bargaining Power. 16. Market Information. 17. Standardization and Grading. 18. Transportation. 19. Storage. 20. Risk Management and the Futures Market. V. THE GOVERNMENT AND FOOD MARKETING. 21. Government, Price, Income and Marketing Programs. 22. Food Marketing Regulations. VI. COMMODITY MARKETING. 23. Livestock and Meat Marketing. 24. Milk and Dairy Product Marketing. 25. Poultry and Egg Marketing. 26. Grain Marketing. 27. Cotton and Textile Marketing. 28. Tobacco and Tobacco Product Marketing. 29. Fruit and Vegetable Marketing. Glossary. Index.


Suitable for beginning-level food marketing courses in departments of agricultural economics, this book provides instructors with a treatment of food marketing systems. It blends marketing and economic theory with real world analytical tools in order to assist students in understanding the food system and making useful marketing decisions.

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