Food Processing: An Industrial Powerhouse in Transition

Food Processing, Second Edition provides incisive coverage of the growth, economic development, and business management of the U.S. commercial food processing industry. This revised edition addresses the many important changes that have affected the industry in the last decade, from new technologies and international trade agreements to the influx of foreign investment and the development of emerging markets around the world. Providing a full–scale analysis of the forces that will shape competitive advantage into the next century, this book is essential reading for food processing managers, buyers, marketers, and their professional advisers. The new volume contains:
∗ A systematic examination of industrial structure, business organization, and geographic location.
∗ A discussion of the impact of new processing and information technologies, developments in biotechnology, and more.
∗ Expanded material on distribution channels and sourcing options, including new retail formats such as warehouse stores and supercenters.
∗ Information on key input utilization, procurement, product and promotion strategies.
∗ Predicted growth trends for domestic and foreign markets, the dynamics of industry globalization, and more.

Spis treści:
Brief History of the Industries.
Processing in the U.S.
Food System.
Industrial Structure and Business Organization.
Industry Growth.
Geographic Location.
Input Utilization.
Input Procurement Strategies.
Household Demand for Food.
Distribution Channels for Food.
Product and Promotion Strategies.
Technological Change.
The Globalization of Food Processing.
The Futures of Food Processing.
Appendices.
Bibliography.
Index.

Nota biograficzna:
JOHN M. CONNOR, PhD, is Professor of Agricultural Economics at Purdue University. He has served as head of food manufacturing research in the Economic Research Service of the U.S . Department of Agriculture.
WILLIAM A. SCHIEK, PhD, is Assistant Professor of Agricultural Economics at Purdue University. He is a former cooperative relations specialist and research economist with the New York–New Jersey Milk Market Administrator of the U.S. Department of Agriculture′s Agricultural Marketing Service.

Okładka tylna:
Food Processing, Second Edition provides incisive coverage of the growth, economic development, and business management of the U.S. commercial food processing industry. This revised edition addresses the many important changes that have affected the industry in the last decade, from new technologies and international trade agreements to the influx of foreign investment and the development of emerging markets around the world. Providing a full–scale analysis of the forces that will shape competitive advantage into the next century, this book is essential reading for food processing managers, buyers, marketers, and their professional advisers. The new volume contains:
∗ A systematic examination of industrial structure, business organization, and geographic location.
∗ A discussion of the impact of new processing and information technologies, developments in biotechnology, and more.
∗ Expanded material on distribution channels and sourcing options, including new retail formats such as warehouse stores and supercenters.
∗ Information on key input utilization, procurement, product and promotion strategies.
∗ Predicted growth trends for domestic and foreign markets, the dynamics of industry globalization, and more.