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.

All over the world, governments play a part in the milk business for compelling economic reasons and not, as many assert, just because dairy farmers are numerous and organized. This book examines the role of federal, state, and local governments in the dairy economy of the United States, where major public involvement in industry began during the Great Depression. Dr. Manchester considers the conditions in the 1930s that led to government involvement, the changes that have occurred in the industry and the public role since then, and the prospects for the 1980s and beyond. He also analyzes possible alternative public dairy policies for the present and the rest of the decade. Many things have changed, points out Dr. Manchester, but the fundamental conditions that led to public involvement in the dairy industry still exist.