Author: William D. McBridePublisher:
ISBN:
Category : Animal industry
Languages : en
Pages : 68
Book Description
Economic and Structural Relationships in U.S. Hog Production
Author: William D. McBridePublisher:
ISBN:
Category : Animal industry
Languages : en
Pages : 68
Book Description
U.S. Hog Industry
Author: Roy Neuman Van ArsdallPublisher:
ISBN:
Category : Pork industry
Languages : en
Pages : 116
Book Description
Extract: There were 78 percent fewer hog farmers in 1978 than in 1950 but they produced about as much pork, and were located in the same regions of the country. The hog industry has moved rapidly to fewer and larger operations that draw on more capital-intensive technologies, like special housing with automated cleaning and feeding equipment. Differences are found in the characteristics and technical input/output ratios of smaller vs. larger operations, with apparent advantages for large operations in many important areas. These findings are based on a 1981 survey of hog producers.
Pigs, Pork, and Heartland Hogs
Author: Cynthia ClampittPublisher: Rowman & Littlefield
ISBN: 153811075X
Category : Cooking
Languages : en
Pages : 263
Book Description
Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world—and no one else in the world produces more pork than the American Midwest. Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.
Structural Characteristics of the U.S. Hog Production Industry
Author: Roy Neuman Van ArsdallPublisher:
ISBN:
Category : Swine
Languages : en
Pages : 148
Book Description
Service (Minnesota and U.S.)
Author: State-Federal Crop and Livestock Reporting Service (Minnesota and U.S.).Publisher:
ISBN:
Category : Swine
Languages : en
Pages : 42
Book Description
Economic Situation of Hog Producers
Author: United States. Bureau of Agricultural EconomicsPublisher:
ISBN:
Category : Swine
Languages : en
Pages : 100
Book Description
Supply Dynamics in the U.S. Hog Industry
Author: Matthew T. HoltOverview of the U.S. Hog Industry
Author: Publisher:
ISBN:
Category : Pork industry and trade
Languages : en
Pages : 10
Book Description
U.S. Hog Production Costs and Returns, 1992
Author: William D. McBridePublisher:
ISBN:
Category : Swine
Languages : en
Pages : 76
Book Description
Hog Ties
Author: Richard P. HorwitzPublisher: U of Minnesota Press
ISBN: 9780816641833
Category : Nature
Languages : en
Pages : 340
Book Description
From Charlotte's Web to Porky Pig and Babe, Americans betray a curiously deep regard for pigs. Hog Ties looks at this phenomenon, its relation to American culture, and the way in which themes of life and death are played out in the care, feeding, slaughter, and eating of pigs. Intermingling silly asides with serious subjects, existential concerns with environmental issues, the book considers the ways that pigs might help Americans address powerful human concerns.