The Broiler Industry in Delaware PDF Download
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Author: Hugh Albert Johnson
Publisher:
ISBN:
Category : Broilers (Chickens)
Languages : en
Pages : 68
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Book Description
Author: Hugh Albert Johnson
Publisher:
ISBN:
Category : Broilers (Chickens)
Languages : en
Pages : 68
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Book Description
Author: Robert Otis Bausman
Publisher:
ISBN:
Category : Broilers (Chickens)
Languages : en
Pages : 68
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Book Description
Author: William Dewey Termohlen
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 64
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 40
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Book Description
Author: James Tyree Ralph
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 660
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Book Description
Author: Kenneth Robert Martin
Publisher:
ISBN:
Category : Poultry industry
Languages : en
Pages : 306
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Book Description
Author: United States. Bureau of Agricultural Economics. Library
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 118
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Book Description
Author: Washington College (Chestertown, Md.)
Publisher:
ISBN:
Category : Broilers (Chickens)
Languages : en
Pages : 100
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Book Description
Author: Roger Horowitz
Publisher: JHU Press
ISBN: 9780801882401
Category : History
Languages : en
Pages : 200
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Book Description
How did meat become such a popular food among Americans? And why did the popularity of some types of meat increase or decrease? Putting Meat on the American Table explains how America became a meat-eating nation - from the colonial period to the present. It examines the relationships between consumer preference and meat processing - looking closely at the production of beef, pork, chicken, and hot dogs. Roger Horowitz argues that a series of new technologies have transformed American meat - sometimes for the worse, sometimes for the better. He draws on detailed consumption surveys that shed new light on America's eating preferences - especially differences associated with income, rural versus urban areas, and race and ethnicity. Engagingly written, richly illustrated, and abundant with first-hand accounts and quotes from period sources, Putting Meat on the American Table will captivate general readers and interest all students of the history of food, technology, business, and American culture.
Author: Solomon Iyobosa Omo-Osagie II
Publisher: University Press of America
ISBN: 0761858776
Category : Business & Economics
Languages : en
Pages : 197
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Book Description
Commercial Poultry Production on Maryland’s Lower Eastern Shore traces the beginnings and development of commercial poultry production in this very important region. African Americans were mainly involved in poultry production on the labor supply side, which was crucial to the expansion of the industry. Commercial poultry production expanded through vertical integration, acquisitions, mergers, and consolidations and became the dominant economic activity on the Lower Maryland Eastern Shore in the 1950s. Throughout the years, the industry has intermixed with public health and the environment. These integrations were problematic on several fronts, as the industry sought to maintain a much-needed economic lifeline for the region and yet protect public health and ensure a sustainable environment at the same time. In all, commercial poultry production has continued to fuel the local economy of the Lower Maryland Eastern Shore since its inception in the 1930s.
