Economic and Structural Relationships in U.S. Hog Production
Title | Economic and Structural Relationships in U.S. Hog Production PDF eBook |
Author | William D. McBride |
Publisher | |
Pages | 68 |
Release | 2003 |
Genre | Animal industry |
ISBN |
Pigs, Pork, and Heartland Hogs
Title | Pigs, Pork, and Heartland Hogs PDF eBook |
Author | Cynthia Clampitt |
Publisher | Rowman & Littlefield |
Pages | 263 |
Release | 2018-10-16 |
Genre | Cooking |
ISBN | 153811075X |
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.
U.S. Hog Industry
Title | U.S. Hog Industry PDF eBook |
Author | Roy Neuman Van Arsdall |
Publisher | |
Pages | 116 |
Release | 1984 |
Genre | Pork industry |
ISBN |
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.
Structural Characteristics of the U.S. Hog Production Industry
Title | Structural Characteristics of the U.S. Hog Production Industry PDF eBook |
Author | Roy Neuman Van Arsdall |
Publisher | |
Pages | 148 |
Release | 1978 |
Genre | Swine |
ISBN |
Service (Minnesota and U.S.)
Title | Service (Minnesota and U.S.) PDF eBook |
Author | State-Federal Crop and Livestock Reporting Service (Minnesota and U.S.). |
Publisher | |
Pages | 42 |
Release | 1962 |
Genre | Swine |
ISBN |
Economic Situation of Hog Producers
Title | Economic Situation of Hog Producers PDF eBook |
Author | United States. Bureau of Agricultural Economics |
Publisher | |
Pages | 100 |
Release | 1933 |
Genre | Swine |
ISBN |
Supply Dynamics in the U.S. Hog Industry
Title | Supply Dynamics in the U.S. Hog Industry PDF eBook |
Author | Matthew T. Holt |
Publisher | |
Pages | 24 |
Release | 1986 |
Genre | |
ISBN |