216 Pages
31 B/W Illustrations
by
Routledge
216 Pages
31 B/W Illustrations
by
Routledge
216 Pages
31 B/W Illustrations
by
Routledge
Also available as eBook on:
This book analyzes the economics of the food industry at every stage between the farm gate and the kitchen counter.
Central to the text are agricultural marketing problems such as the allocation of production between competing products (such as fresh and frozen markets), spatial competition, interregional trade, optimal storage, and price discrimination.
Topics covered will be useful to... Read more
1. Introduction: the Basics of the Food Industry 2. Cost Economics for Processing Plants 3. Pricing Economics for Food Processing 4. Trade among Regions 5. The Economics of Storage 6. Plant Location and Size Decisions 7. Risk Management 8. The Economics of the Marketing Sector 9. Price Discrimination 10. Imperfect Competition and Game Theory 11. Spatial Competition 12. Food Retailing and the Food Service Industry 13. Launching a New Product 14. Special Organizational Features in the Food Industry
Biography
Jeffrey H. Dorfman is Professor in the Department of Agricultural and Applied Economics at the University of Georgia, USA.
