AGBS 221 - Introduction to Food and Agricultural Markets

1. Describe the organization of the food industry and the role of middlemen.
2. Investigate the market structure, characteristics, trends, and influences of agricultural production, processing, retailing, and consumption on food marketing.
3. Predict market outcomes using economic principles.
4. Explain food price relationships and distinguish between price cycles and price variations.
5. Describe cost calculations and their uses in measuring food marketing efficiency.
6. Discuss the relationship between market and bargaining power and the impact on developing marketing arrangements, such as marketing boards and marketing orders.
7. Classify types of advertising used in food marketing.
8. Compare and contrast transportation and storage options for the food marketing system.
9. Describe the use of commodity futures markets to protect against price risk.
10. Acknowledge the role international markets have taken while integrating into the domestic food markets. 

1. Components of food marketing
2. Structure and characteristics of agricultural production
3. Demographics of food consumption
4. Structure and characteristics of food processing and manufacturing
5. Structure and characteristics of food wholesaling and retailing
6. Role of price in the exchange function
7. Role of market structure in food markets
8. Food price cycles and variations
9. Food marketing costs
10. Market development and expansion
11. Market and bargaining power
12. Risk management and the futures market
13. Food transportation
14. Food storage

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