@article{Burk:311324,
      recid = {311324},
      author = {Burk, Marguerite C.},
      title = {Consumption of Processed Farm Foods in the United States   },
      address = {1960-06},
      number = {2393-2021-1692},
      series = {Marketing Research Report No. 409},
      pages = {58},
      year = {1960},
      abstract = {Excerpts from the report:  Practically all farm foods now  purchased by U. S. consumers have gone through some form of  processing, varying from trimming, grading, and washing to  factory preparation of elaborate dishes and meals.  Within  the total civilian supply of farm foods, the proportion  handled by marketing agencies rose from 80 percent in 1925  to 91 percent in 1954.  Meanwhile, the proportion of the  total food supply commercially processed beyond the minimum  degree necessary for retail sale as fresh or raw, as by  canning, drying, curing, freezing, or baking, went up from  25 percent to 35 percent.  This report has the following  five objectives:  (1) To trace major trends in the  processing of farm food commodities over the last 35 years;  (2) to compare overall changes in average retail prices of  relatively unprocessed and processed foods in recent  decades; (3) to describe variations in the consumption of  processed foods according to form and type, based on survey  data for households grouped by region, urbanization, and  income; (4) to evaluate factors related to changes in  consumption of processed foods; and (5) to consider major  elements in the outlook for processed foods.},
      url = {http://ageconsearch.umn.edu/record/311324},
      doi = {https://doi.org/10.22004/ag.econ.311324},
}