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
Overview of the U.S. Hog Industry
Author: Publisher:
ISBN:
Category : Pork industry and trade
Languages : en
Pages : 10
Book Description
Structural Characteristics of the U.S. Hog Production Industry
Author: Roy Neuman Van ArsdallPublisher:
ISBN:
Category : Swine
Languages : en
Pages : 148
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.
U.S. Hog Production Costs and Returns, 1992
Author: William D. McBridePublisher:
ISBN:
Category : Swine
Languages : en
Pages : 76
Book Description
Economic and Structural Relationships in U.S. Hog Production
Author: William D. McBridePublisher:
ISBN:
Category :
Languages : en
Pages : 0
Book Description
Rapid change in the size and ownership structure of U.S. hog production has created new and varied challenges for the industry. This report describes an industry becoming increasingly concentrated among fewer and larger farms, and becoming more economically efficient. These changes have not come without problems. The increasing market control and power concentrated among packers and large hog operations, and the manure management problem posed by an increasing concentration of hog manure on fewer operations, are paramount concerns. Addressing these concerns through regulations would likely impose economic costs that could be passed on to consumers. In addition, the relative mobility of the hog industry means that regulations could result in significant changes in the location of hog production facilities, with ripple effects in local economies. Balancing environmental and economic interests will challenge policymakers dealing with the implications of structural change in U.S. hog production.
Economic Situation of Hog Producers
Author: United States. Bureau of Agricultural EconomicsPublisher:
ISBN:
Category : Swine
Languages : en
Pages : 100
Book Description
U.S. Hog Industry
Author: Roy Neuman Van ArsdallPublisher:
ISBN:
Category :
Languages : en
Pages : 106
Book Description
Author: Matthew T. Holt