Costs of Producing Hogs in the United States PDF Download
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Author: United States. Department of Agriculture. Economics, Statistics, and Cooperatives Service
Publisher:
ISBN:
Category : Pork industry and trade
Languages : en
Pages : 72
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Book Description
Include preliminary data and projections for the following two years.
Author: United States. Department of Agriculture. Economics, Statistics, and Cooperatives Service
Publisher:
ISBN:
Category : Pork industry and trade
Languages : en
Pages : 72
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Book Description
Include preliminary data and projections for the following two years.
Author:
Publisher:
ISBN:
Category : Animal industry
Languages : en
Pages : 64
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Book Description
Author: Cynthia Clampitt
Publisher: Rowman & Littlefield
ISBN: 153811075X
Category : Cooking
Languages : en
Pages : 263
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Book Description
Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world—and no one else in the world produces more pork than the American Midwest. Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 522
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 528
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Book Description
Author: Roy Neuman Van Arsdall
Publisher:
ISBN:
Category : Pork industry
Languages : en
Pages : 116
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Book Description
Extract: There were 78 percent fewer hog farmers in 1978 than in 1950 but they produced about as much pork, and were located in the same regions of the country. The hog industry has moved rapidly to fewer and larger operations that draw on more capital-intensive technologies, like special housing with automated cleaning and feeding equipment. Differences are found in the characteristics and technical input/output ratios of smaller vs. larger operations, with apparent advantages for large operations in many important areas. These findings are based on a 1981 survey of hog producers.
Author:
Publisher:
ISBN:
Category : Duroc Jersey swine
Languages : en
Pages : 232
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Book Description
Author: United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry
Publisher:
ISBN:
Category : Agricultural laws and legislation
Languages : en
Pages : 1734
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Book Description
Author: United States. Congress. Senate. Committee on Agriculture and Forestry
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 162
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Book Description
Author: United States. Congress. House. Committee on Agriculture
Publisher:
ISBN:
Category :
Languages : en
Pages : 74
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Book Description
