AGR 213 - Introduction to Food and Agriculture Markets

Credits - 4 Lecture - 4
This course examines the structure and operation of food and agricultural markets from production through consumption. Topics include the organization of the food industry, the role of middlemen, market structures and trends, food price relationships, and cost analysis for measuring marketing efficiency. Students apply economic principles to predict market outcomes, analyze bargaining and market power, evaluate advertising, transportation, and storage decisions, and examine marketing arrangements and commodity futures markets for managing price risk.
Prerequisite: AGR 111
Term(s) Offered: Winter
Course Designation: C/T Elective - A maximum of 12 credits of college-level career and technical courses may be used as electives in the A.A.O.T. and the A.A.S. degrees.