Author: James R. MintertPublisher:
ISBN:
Category : Beef
Languages : en
Pages : 4
Book Description
U.S. Beef Demand Drivers and Enhancement Opportunities
Author: James R. MintertU.S. Beef Demand Drivers and Enhancement Opportunities
Author: Glynn TonsorImplications of Structural Change in U.S. Demand for Meats on U.S. Livestock and Grain Markets
Author: Laurence David CornellPublisher:
ISBN:
Category : Grain
Languages : en
Pages : 918
Book Description
Opportunities to Increase Red Meat Production from Ranges of the USA
Author: USDA Inter-Agency Work Group on Range ProductionPublisher:
ISBN:
Category : Meat
Languages : en
Pages : 20
Book Description
Estimating U.S. Consumer Beef Demand Differentiated by USDA Quality Grades
Author: Jillian G. SteinerPublisher:
ISBN:
Category :
Languages : en
Pages : 48
Book Description
A historically low U.S. cattle inventory combined with record cattle prices create potential for herd expansion. Many in the livestock industry are discussing the need to restructure beef production and debating over what the correct strategy might be to sustain and continue building beef demand as the industry moves forward. Schroeder, Tonsor, and Mintert (2013) identified beef quality as an important and feasibly influenced driver of consumer beef demand. However, few studies have done research on beef demand disaggregated by quality type. The objective of this study is to provide empirical estimates of demand elasticities for beef quality types including USDA Prime, USDA Choice/Branded, and USDA Select beef by means of OLS regression procedures. This approach allows for comparison of these estimated elasticities to help determine the best production focus for the future of the beef industry. Estimation results show Prime beef to be the most own-price elastic (-2.33) which suggests a change in the Prime quantity supplied will elicit a smaller change in price premiums. Additionally, Select beef is found to be the most sensitive to changes in the prices of competing meats. Finally, a trend term suggest there are additional factors other than those explicitly included in the model that are increasing demand for higher quality beef which could have positive implications for the future of the beef industry. Given these results, an increased focus on beef quality appears to be a viable plan to build and sustain beef demand down the road.
Estimation of the U.S. Import Demand Elasticity for Beef
Author: Gary W. BresterPublisher:
ISBN:
Category : Beef industry
Languages : en
Pages : 30
Book Description
Salt Sugar Fat
Author: Michael MossPublisher: Random House
ISBN: 0679604774
Category : Business & Economics
Languages : en
Pages : 453
Book Description
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Atlantic • The Huffington Post • Men’s Journal • MSN (U.K.) • Kirkus Reviews • Publishers Weekly #1 NEW YORK TIMES BESTSELLER • WINNER OF THE JAMES BEARD FOUNDATION AWARD FOR WRITING AND LITERATURE Every year, the average American eats thirty-three pounds of cheese and seventy pounds of sugar. Every day, we ingest 8,500 milligrams of salt, double the recommended amount, almost none of which comes from the shakers on our table. It comes from processed food, an industry that hauls in $1 trillion in annual sales. In Salt Sugar Fat, Pulitzer Prize–winning investigative reporter Michael Moss shows how we ended up here. Featuring examples from Kraft, Coca-Cola, Lunchables, Frito-Lay, Nestlé, Oreos, Capri Sun, and many more, Moss’s explosive, empowering narrative is grounded in meticulous, eye-opening research. He takes us into labs where scientists calculate the “bliss point” of sugary beverages, unearths marketing techniques taken straight from tobacco company playbooks, and talks to concerned insiders who make startling confessions. Just as millions of “heavy users” are addicted to salt, sugar, and fat, so too are the companies that peddle them. You will never look at a nutrition label the same way again. Praise for Salt Sugar Fat “[Michael] Moss has written a Fast Food Nation for the processed food industry. Burrowing deep inside the big food manufacturers, he discovered how junk food is formulated to make us eat more of it and, he argues persuasively, actually to addict us.”—Michael Pollan “If you had any doubt as to the food industry’s complicity in our obesity epidemic, it will evaporate when you read this book.”—The Washington Post “Vital reading for the discerning food consumer.”—The Wall Street Journal “The chilling story of how the food giants have seduced everyone in this country . . . Michael Moss understands a vital and terrifying truth: that we are not just eating fast food when we succumb to the siren song of sugar, fat, and salt. We are fundamentally changing our lives—and the world around us.”—Alice Waters “Propulsively written [and] persuasively argued . . . an exactingly researched, deeply reported work of advocacy journalism.”—The Boston Globe “A remarkable accomplishment.”—The New York Times Book Review
Tastes Like Chicken
Author: Emelyn RudePublisher: Simon and Schuster
ISBN: 1681771985
Category : Cooking
Languages : en
Pages : 367
Book Description
From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary. How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did. Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise? Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today. In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.
Short-Run Beef Demand and Supply in the United States
Author: Mohammad UsmanA Dynamic Analysis of Demand and Supply Relationships for the U.S. Beef Cattle Industry and Their Policy Implications
Author: Touba BedingerPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 49
Book Description