@article{Rinear:310547,
      recid = {310547},
      author = {Rinear, Earl H},
      title = {Marketing Margins and Practices for Turkeys Sold in Three  Eastern Markets  },
      address = {1957-08},
      number = {2393-2021-1194},
      series = {Marketing Research Report No. 191},
      pages = {46},
      year = {1957},
      abstract = {Excerpts from the report:  The task of supplying turkey  meat to the millions of consumers in the United States is  the business of about 170 thousand farmers and many  thousands of marketing firms.  Farmers produced an  estimated 1,090 million pounds live weight of turkeys in  1955, or about 5 pounds of ready-to-cook turkey meat per  person. Increasing demand in recent years has made turkey  meat a major food item as well as the  principal item on  holiday menus.  The services of many marketing agencies —  dealers, processors, transportation companies, warehouses,  wholesalers, and retailers — are required to move turkeys  from farms to consumers at the times and in the forms they  desire.  This study was undertaken to measure marketing  margins for turkeys in three large cities  in which large  quantities of turkeys are sold and consumed annually.   These cities are Washington, D. C.; Boston, Mass., and  Cincinnati, Ohio.  Approximately 700 retail independent  stores and chainstores were surveyed in the 3 metropolitan  areas.  Some of the chains were national, some regional,  and, in one instance, a voluntary chain was included.  No  distinction among types of chains was made in the study.   Information directly associated with margins, trade  channels, pricing methods,  merchandising practices, costs  of processing and transporting, sizes and types of birds  handled, and seasonality of turkey sales was obtained and  studied.},
      url = {http://ageconsearch.umn.edu/record/310547},
      doi = {https://doi.org/10.22004/ag.econ.310547},
}