Author: New York (State). Department of Farms and MarketsPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 160
Book Description
Report of the Department of Farms and Markets ...
Author: New York (State). Department of Farms and MarketsPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 160
Book Description
Annual Report of the Department of Farms and Markets for the Year Ending ...
Author: First Annual Report of the Department of Farms and Markets
Author: New York (State). Dept. of Agriculture and MarketsPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 192
Book Description
Local Food Systems; Concepts, Impacts, and Issues
Author: Steve MartinezPublisher: DIANE Publishing
ISBN: 1437933629
Category : Social Science
Languages : en
Pages : 87
Book Description
This comprehensive overview of local food systems explores alternative definitions of local food, estimates market size and reach, describes the characteristics of local consumers and producers, and examines early indications of the economic and health impacts of local food systems. Defining ¿local¿ based on marketing arrangements, such as farmers selling directly to consumers at regional farmers¿ markets or to schools, is well recognized. Statistics suggest that local food markets account for a small, but growing, share of U.S. agricultural production. For smaller farms, direct marketing to consumers accounts for a higher percentage of their sales than for larger farms. Charts and tables.
Annual Report of the Department of Farms and Markets
Author: New York (State). Department of Agriculture and MarketsPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 850
Book Description
1917/18-1919, 1921-22, 1924-1926 include the reports of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station, and New York Agricultural Experiment Station, Geneva, N.Y., 1918-1919, 1921-22, 1924-26. 1919-1920 include reports of the Council of Farms and Markets, Division of Agriculture and Division of Foods and Markets.
Annual Reports of the Department of Agriculture for the Fiscal Year Ended ...
Author: United States. Department of AgriculturePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 688
Book Description
Annual Report of the Dept. of Foods and Markets
Author: New York (State). Dept. of Foods and MarketsPublisher:
ISBN:
Category : Food supply
Languages : en
Pages : 16
Book Description
Agricultural Statistics
Author: United States. Department of AgriculturePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 540
Book Description
Annual Report of the Department of Farms and Markets for the Year Ending ...
Author: New York (State). Department of Agriculture and MarketsPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 852
Book Description
Running a Food Hub: Volume Two, a Business Operations Guide
Author: James MatsonPublisher: Government Printing Office
ISBN: 9780160929847
Category : Business & Economics
Languages : en
Pages : 84
Book Description
This report is part of a multi-volume technical report series entitled, Running a Food Hub, with this guide serving as a companion piece to other United States Department of Agriculture (USDA) reports by providing in-depth guidance on starting and running a food hub enterprise. In order to compile the most current information on best management and operations practices, the authors used published information on food hubs, surveyed numerous operating food hubs, and pulled from their existing experience and knowledge of working directly with food hubs across the country as an agricultural business consulting firm. The report’s main focus is on the operational issues faced by food hubs, including choosing an organizational structure, choosing a location, deciding on infrastructure and equipment, logistics and transportation, human resources, and risks. As such, the guide explores the different decision points associated with the organizational steps for starting and implementing a food hub. For some sections, sidebars provide “decision points,” which food hub managers will need to address to make key operational decisions. This illustrated guide may assist the operational staff at small businesses or third-party organizations that may provide aggregation, marketing, and distribution services from local and regional producers to assist with wholesale, retail, and institution demand at government institutions, colleges/universities, restaurants, grocery store chains, etc. Undergraduate students pursuing coursework for a bachelor of science degree in food science, or agricultural economics may be interested in this guide. Additionally, this reference work will be helpful to small businesses within the food trade discipline.