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THEORETICAL BASIS OF COOPERATIVE ARRANGEMENTS
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able accounting additional advertising and promotion American Bakers Cooperative annual approximately asso average cost Bakers of America baking bargaining benefits bers brand name bread butter canners capital cartons cheese commodities compete consumers cooperative arrangements cooperative organization cost reduction cost structure dairy industry dairy products demand curve demand function discounts dominant firm economic evaporated milk expand expenses finance firm's fluid milk food processing franchised ice cream includes increased Independent Bakers individual members interviewed joined Quality Chekd large firms limited located manufacturers marginal cost marketing area materials member firms members of Quality membership ment merchandising Milk Industry necessary oligopolistic operating outlets output packaging plant Potential members problems processors product differentiation Quality Bakers quantity quantity discounts reduce regional retail selling Service Company small firms smaller sold suppliers supplies tion U.S. Senate unit cost utilized vegetable Walter Page wholesale Wisconsin