Marketing of Agricultural Products
AGEC 334

NORTH CAROLINA A&T STATE UNIVERSITY
The Department of Agribusiness, Applied Economics and Agriscience Education

3 Hours MW 11.00am-12.20pm

Instructor:Dr. Kofi Adu-Nyako
A-31 C.H. Moore
334-7426 adunyako@ncat.edu  Office Hours:Mondays 1:30 - 3 p.m., and by appointmentCourse Objectives:This course is an introduction to the economics of agricultural and food marketing.

1. Study the basic concepts of the marketing of agricultural commodities, including marketing functions, and organizations, efficiency criteria, the role of pricing and risk management institutions, and government intervention in agricultural and food marketing.
2. Develop and use the tools of economic theory to analyze issues related to the marketing of agricultural commodities.

Text:

Kohls and Uhl, Marketing of Agricultural Products, eighth edition. Prentice Hall, 1998.

Readings from the text will be assigned to accompany lecture and discussion.

 Course Grades:

Students will write two midsemester exams and a final exam. In addition, students will be assigned several short exercises throughout the semester.Grading weights will be divided as follows:

Midsemesters 40%: Final (comprehensive): 30% Problem Sets: 30%

Discussion sections:

Discussion sessions will be held instead of one lecture, at least, once a month subject to notification by Dr. Adu-Nyako. Discussion sections will be used to discuss problem sets, review class material prior to exams.

COURSE OUTLINE AND READING LIST

I. Introduction

Kohls and Uhl chapters1: "Introduction to Food Marketing"2: "Analyzing Agricultural and Food Markets"

3: "Agricultural Marketing and Production"

II. Markets and Prices

Kohls and Uhl chapter

8: "Price Analysis and the Exchange Function"

III. Marketing Costs and the Marketing Margin

Kohls and Uhl chapter11: "Food Marketing Costs"

10: "Farm and Food Prices"

IV. Competition and Structure in Agricultural and Food Markets

Kohls and Uhl chapters9: "Competition in Food Markets"12: "The Changing Organization of Food Markets"13: "Cooperatives in the Food Industry"

15: "Market and Bargaining Power"

V. Functional Issues

Kohls and Uhl chapter5: "Food Processing and Manufacturing"6: "Food Wholesaling and Retailing"18: "Transportation

19: "Storage"

VI. Futures Markets

Kohls and Uhl chapter

20: "Risk Management and the Futures Market"

VII. Food Consumption and Demand

Kohls and Uhl chapter

4: "Food Consumption and Marketing"

VIII. Government and Agricultural and Food Market Performance

Kohls and Uhl chapter22: "Food Marketing Regulations"16: "Market Information"17: "Standardization and Grading"

21: "Government Price, Income, and Marketing Programs"