Online from publication issue. 3 pages., Article summarizes findings of the 16th annual "Power of Meat" survey funded by the Food Industry Association (FMI) and the North American Meat Institute's (Meat Institute) Foundation for Meat and Poultry Research and Education. Focuses on beef, pork, and poultry consumption in the context of the COVID-19 pandemic.
Walley, Keith (author), Custance, Paul (author), and Parsons, Stephen (author)
Format:
Book chapter
Publication Date:
2009
Published:
UK
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: C29849
Notes:
Pages 197-219 in Adam Lindgreen, Martin K. Hingley and Joelle Vanhamme (eds.), The crisis of food brands: sustaining safe, innovative and competitive food supply. Gower Publishing Limited, Surrey, England. 352 pages.
Ellis, Stu (author) and University of Illinois Extension.
Format:
News release
Publication Date:
2007-07-26
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 160 Document Number: C26275
Notes:
Via "Farm Gate" web site. 1 page., Researchers find "the impacts of advertising and food safety effects to be economically small compared with price and expenditure effects." Also, the economists "believe that generic pork advertising appears to help demand for poultry more than pork."
Verbeke, Wim (author), Krystallis, Athanasios (author), Grunert, Klaus G. (author), Perez-Cueto, Federico J.A. (author), and de Barcellos, Marcia D. (author)
Format:
Journal article
Publication Date:
2010-02
Published:
International
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 173 Document Number: C29401
Online via AgriMarketing Weekly. 3 pages., Based on findings of the Ag Economy Barometer poll by Purdue University. Responses by farmers indicating they expect the market share of plant-based alternatives to beef, pork, and chicken will grow rapidly. Most said they would not grow crops for processing into a meat alternative, even if offered a contract.
