L01Sep0309.306 - Lecture 1: Intro to Food Markets FRE 306...

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Lecture 1: Intro to Food Markets FRE 306
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Lec 1: Intro to Food Markets 2 Course Outline and Handout Learning objectives (on course outline online) Administrative Details: Grade determination, key dates Midterm 32% (Oct 21 th ) Problem Sets 10% (2) Final Exam 55% (December t.b.a.) Class Participation 3% Sign-up Sheet : Name, email, other means of quick contact, such as phone number; Econ or FRE courses already taken
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Lec 1: Intro to Food Markets 3 Overview of how food markets work How do food markets work? Problems in how they work? What are they? Market Types and Differences Method of Price Formation Who performs transactions? Structure of sellers and buyers Location of Transactions Period of P-determination Terms Movement to Equilibrium
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4 Introduction Food markets widespread, ~every village on globe Great variation across countries, cultures, regions within countries in nature of these markets They involve large and small sellers, buyers Some are local, others are transnational How do they work? (conceptually vs actually) Are there problems in how they work? Are they dominated by transnationals?
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This note was uploaded on 03/09/2010 for the course LFS FRE 306 taught by Professor Barichello during the Winter '09 term at The University of British Columbia.

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L01Sep0309.306 - Lecture 1: Intro to Food Markets FRE 306...

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