The Turkey Industry: Structure, Practices, and Costs

William W. Gallimore and Ruth J. Irvin

No 312196, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program

Abstract: Tremendous changes in the turkey industry since the 1950's include regional shifts in production and marketing, trends toward a more coordinated industry (increasing use of contract production and other arrangements), expansion and specialization of processing plants, and production of more cutup parts and further processed products—turkey rolls, roasts, pot pies, and frozen dinners. Other areas discussed are processing costs, prices, per capita consumption, and seasonal supply and demand.

Keywords: Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; International Relations/Trade; Livestock Production/Industries; Marketing; Production Economics; Productivity Analysis; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 58
Date: 1973-06
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Citations: View citations in EconPapers (3)

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Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:312196

DOI: 10.22004/ag.econ.312196

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