AGR213 — Introduction to Food and Agriculture Markets
AGR 213 - Introduction to Food and Agriculture Markets 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
Prerequisites: AGR111