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The Turkey Industry: Structure, Practices, and Costs

Author

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  • Gallimore, William W.
  • Irvin, Ruth J.

Abstract

Tremendous changes in the turkey industry since the 1950's include regional shifts in production and marketing, trends toward a more coordinated industry (increasing use of contract production and other arrangements), expansion and specialization of processing plants, and production of more cutup parts and further processed products—turkey rolls, roasts, pot pies, and frozen dinners. Other areas discussed are processing costs, prices, per capita consumption, and seasonal supply and demand.

Suggested Citation

  • Gallimore, William W. & Irvin, Ruth J., 1973. "The Turkey Industry: Structure, Practices, and Costs," Marketing Research Reports 312196, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    • Handle: RePEc:ags:uamsmr:312196
    DOI: 10.22004/ag.econ.312196
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    File URL: https://ageconsearch.umn.edu/record/312196/files/mrr1000.pdf
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    Citations

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    Cited by:

    1. Helmberger, Peter G. & Campbell, Gerald R. & Dobson, William D., 1981. "PART IV. Organization and Performance of Agricultural Markets," AAEA Monographs, Agricultural and Applied Economics Association, number 337229.
    2. Rogers, George B., 1976. "Price Spreads, Costs, and Productivity in Poultry and Egg Marketing, 1955-74," Agricultural Economic Reports 307573, United States Department of Agriculture, Economic Research Service.
    3. Lasley, Floyd A. & Henson, William L. & Jones, Harold B., Jr., 1985. "The U.S. Turkey Industry," Agricultural Economic Reports 305705, United States Department of Agriculture, Economic Research Service.

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