Prices and marketing margins: Studies show how retail stores price their fresh citrus, and what it means to growers, distributors, and consumers
Author AffiliationsSidney Hoos is Professor of Agricultural Economics, University of California, Berkeley.
Hilgardia 9(3):3-4. DOI:10.3733/ca.v009n03p3. March 1955.
The following is the first of two articles based on a study of prices and retail margins for oranges, lemons, and grapefruit, reported in detail in Reports No. 168 and No. 170, published by the Giannini Foundation of Agricultural Economics, University of California, Berkeley.
Also in this issue:Costs of field packing lettuce: Comparative study made of three methods of field packing lettuce in Salinas-Watsonville area for interstate shipments
Navel orangeworm: Field control of walnut pest in northern California aided by restrictive measures
Russeting of bartlett pears: Investigation in two areas showed copper dusts applied for blight control not cause of russeting in orchards studied
Burning and soil fertility: Greenhouse tests with lettuce and barley indicate nutrient content of forest soils increased by prescribed burning
Khapra beetle control studies: Preliminary results of tests with fumigants and dust give promise of effective treatments against destructive pest
Water quality in rice fields: Studies of possible causes of poor rice stands indicate level of total salts content of water influences growth and yield
Crown and root rot of alfalfa: New disease of alfalfa caused by water mold found to be component of the crown and root rot complex
Westside dust plots: Test plantings show some promise as means of reducing dust problem
Index of orange fruit maturity: Compositional changes in the juice of Washington navel and Valencia oranges studied during development and ripening
Fluorine toxicity in citrus: Growth retardation and leaf tip-burn accompanied increased fIuorine concentrations in experimentaI laboratory cultures
Copper content of citrus leaves and fruit in relation to exanthema and fumigation injury
Physiological gradients in citrus fruits