Farmers' market

Last updated
An autumn farmers' market in Farmington, Michigan Farmers and Artisans Market at Farmington - Michigan.jpg
An autumn farmers' market in Farmington, Michigan
A farmers' market at twilight in Layyah, Pakistan Layyah fruit vegetable market.jpg
A farmers' market at twilight in Layyah, Pakistan
Blueberries in late July 2023 at the Jean Talon Market in Montreal Blueberries in montreal.jpg
Blueberries in late July 2023 at the Jean Talon Market in Montreal

A farmers' market (or farmers market according to the AP stylebook, [1] [2] also farmer's market in the Cambridge Dictionary [3] [4] ) is a physical retail marketplace intended to sell foods directly by farmers to consumers. Farmers' markets may be indoors or outdoors and typically consist of booths, tables or stands where farmers sell their produce, live animals and plants, and sometimes prepared foods and beverages. Farmers' markets exist in many countries worldwide and reflect the local culture and economy. The size of the market may be just a few stalls or it may be as large as several city blocks. Due to their nature, they tend to be less rigidly regulated than retail produce shops. [5]

Contents

They are distinguished from public markets, which are generally housed in permanent structures, open year-round, and offer a variety of non-farmer/non-producer vendors, packaged foods and non-food products. [6] [7]

History

Auf dem Vogelmarkt (women offering hares and wild birds), 18th-19th century Wildmarkt.jpg
Auf dem Vogelmarkt
(women offering hares and wild birds), 18th-19th century
Drawing by Marguerite Martyn of Soulard Farmers Market, St. Louis, Missouri, in 1912 Drawing by Marguerite Martyn of Soulard Market, St. Louis, in 1912.jpg
Drawing by Marguerite Martyn of Soulard Farmers Market, St. Louis, Missouri, in 1912

The current concept of a farmers' market is similar to past concepts, but different in relation to other forms – as aspects of consumer retailing, overall, continue to shift over time. Similar forms existed before the Industrial Age, but often formed part of broader markets, where suppliers of food and other goods gathered to retail their wares. Trading posts began in 1930s, a shift toward retailers who sold others' products more than their own. General stores and grocery stores continued that specialization trend in retailing, optimizing the consumer experience, [8] while abstracting it further from production and from production's growing complexities.[ citation needed ]

Modern industrial food production's advantages over prior methods depend largely on modern, cheap, fast transport and limited product variability. [9] But transport costs and delays cannot be eliminated. So where distance strained industrial suppliers' reach, where consumers had strong preference for local variety, farmers' markets remained competitive with other forms of food retail. Starting in the mid-2000s, consumer demand for foods that are fresher (spend less time in transit) and for foods with more variety—has led to growth of farmers' markets as a food-retailing mechanism.

Benefits

To farmers

Farmers' markets can offer farmers increased profit over selling to wholesalers, food processors, or large grocery firms. By selling directly to consumers, produce often needs less transport, less handling, less refrigeration and less time in storage. By selling in an outdoor market, the cost of land, buildings, lighting and air-conditioning is also reduced or eliminated. Farmers may also retain profit on produce not sold to consumers, by selling the excess to canneries and other food-processing firms. At the market, farmers can retain the full premium for part of their produce, instead of only a processor's wholesale price for the entire lot. However, other economists say "there are relatively few benefits in terms of energy efficiency, quality or cost ... fun though they are, are not good economic models." [10]

Some farmers prefer the simplicity, immediacy, transparency and independence of selling direct to consumers. One method noted by the special interest group Food Empowerment Project promotes community-supported agriculture programs (CSAs). [11] In this scheme, consumers pay farms seasonally or monthly to receive weekly or biweekly boxes of produce. Alternatively, they may be required to pay for an entire season's worth of produce in advance of the growing season. In either case, consumers risk losing their money if there is a crop failure. [12]

To communities

Among the benefits often touted for communities with farmers' markets:

Reduced transport, storage, and refrigeration can benefit communities too:

Farmers' markets may also contribute to innovative distribution means that strengthen civic engagement by reducing the social distances between urban and rural communities. With fewer intermediaries, the support of independent growers by local community members can enhance local economic opportunities and health & wellness in poor communities. [14]

To consumers

Some consumers may favor farmers' markets for the perceived:

Evidence seems to show that overall prices at a typical farmers' market are lower than prices at a supermarket because the process of production is more concise; there is less distance to travel, and fewer middlemen. [15]

Regional emphasis

China

The traditional public markets in Chinese cities are known as "wet markets" (菜市场) where most vendors are resellers. The Chinese government has attempted to transform these traditional markets to supermarkets in urban renovation projects. It has led to a decline of these markets in some cities such as Shanghai. [16] Yet, in other cities, wet markets persist and dominate the retail of fresh produce and meat. Because of its critical role in ensuring urban food security, wet markets receive various supports from the local government. [17]

After 2010, farmers' markets in China were reborn in some major cities such as Beijing, Shanghai, Guangzhou and Chengdu amidst the food safety crisis. These farmers' markets (农夫市集) provide venues for local small ecological farmers to sell their produce within the city, catering urban middle-class's growing demand for high quality food. Many of these market vendors are operating community-supported agriculture. [18]

European Union

Sign advertising a farmers' market in Lismore, County Waterford, Ireland. Farmers market sign.jpg
Sign advertising a farmers' market in Lismore, County Waterford, Ireland.

The EU has formalized efforts to expand farmers' markets to reduce food safety risks and poor nutrition through programs known as "Farm to Fork". [19]

Farm-to-fork was developed with three main goals within the EU:

United Kingdom

Since the first farmers' market was established in the UK in 1997, the number has grown to over 550 nationwide. [21] A number of factors led to the rise of farmers' markets in the UK in the late 1990s, including the increasing knowledge of consumers, the struggles of British farmers, anti-French sentiment, and concerns over food safety and quality. [22] Consumers were worried about the farming practices by which food is produced, processed and the health and safety aspects of certain foods. The emergence of books, magazine articles, and cookery and gardening programmes influence consumer concern of food preparation and consumption. [22]

United States

Grand Prairie Farmers Market in Grand Prairie, Texas Grand Prairie May 2019 29 (Grand Prairie Farmers Market).jpg
Grand Prairie Farmers Market in Grand Prairie, Texas

Due in part to the increased interest in healthier foods, a greater desire to preserve local cultivars or livestock (some of which may not be up to commercial shipping or yield standards) and an increased understanding of the importance of maintaining small, sustainable farms on the fringe of urban environments, farmers' markets in the US have grown from 1,755 in 1994 to 4,385 in 2006, [23] to 5,274 in 2009, [24] to 8,144 in 2013. [6] In New York City, there are 107 farmers' markets in operation. [25] In the Los Angeles area, 88 farmers' markets exist, [26] many of which support Hispanic and Asian fare.

Sunday Farmers Market in Vancouver, Washington Farmers Market Vancouver, WA.png
Sunday Farmers Market in Vancouver, Washington

In the U.S., all levels of government have provided funding to farmers' markets, for instance, through the federal programs including the Supplemental Nutrition Assistance Program, the Special Supplemental Nutrition Program for Women, Infants, and Children, the Farmers' Market Nutrition Program, and the Senior Farmers' Market Nutrition Program. The programs primarily subsidize purchases at farmers' markets by low-income residents. [27] [28] Examples include Austin's Double Dollar Incentive Program, Boston's Bounty Bucks, Chicago's LINK Up, Columbia Heights Festibucks in Washington, D.C., Fresh Checks in East Palo Alto, Market Match in Los Angeles, Michigan's Double Up Food Bucks, New York City's Health Bucks, Portland Fresh Exchange, and Seattle Fresh Bucks. [27] These programs often rely in part on nonprofit support. [27]

Management

A wide range of organizations initiate, organize, and manage farmers' markets, including farmers' groups, community groups, local governments, etc.

Some markets are strictly managed, with rules for pricing, quality and vendor selection. Others are much more relaxed in their operations and vendor criteria. While the usual emphasis is on locally grown food products, some farmers' markets allow co-ops and purveyors, or allow farmers to purchase some products to resell.

There have been recent reports of fraud and products mislabeled as organic or locally grown when they are not. [29] In some cases, fraudulent farmers' markets sell regular grocery store vegetables, passing them off as organic or locally grown, to which are usually sold to unsuspecting tourists.[ citation needed ]

Some farmers' markets have wholesale operations, sometimes limited to specific days or hours. One such wholesale farmers' market is the South Carolina State Farmers Market, [30] which is a major supplier of watermelons, cantaloupes, and peaches for produce buyers in the north-eastern US. Farmers' markets also may supply buyers from produce stands, restaurants, and garden stores with fresh fruits and vegetables, plants, seedlings and nursery stock, honey, and other agricultural products. Although this is on the decline, in part due to the growth of chain stores that desire national distribution networks and cheap wholesales prices—prices driven down by the low cost of imported produce.

Product categories

Pork and beef products

Meat at a farmers' market in Israel 026 Farmers' markets in israel.jpg
Meat at a farmers' market in Israel

A wide variety of beef and pork products are sold at farmers' markets in the United States. Typical beef products include steaks, ground beef, jerky, and various types of beef sausage. Typical pork products include sausage and bacon.

Beef and pork products sold at farmers' market in the US, like those of any other beef/pork product that are sold to the public, must originate from livestock slaughtered in a government (federal or state) inspected slaughterhouse. [31] Since government inspected slaughterhouses purchase livestock for slaughter, many often have the facilities, equipment, and personnel to supply meat products to distributors/wholesalers. Like restaurants, such arrangements are popular with farmers' market vendors because they allow them to avoid the overhead costs (facility, equipment, knowledge, maintenance, food safety inspections, etc.) associated with producing meat products that may be legally sold to the public. [32] [33] Resell vendors are in the majority at farmers' markets while vendors that make and package their own meat products represent a very small percentage. Reselling allows vendors to minimize investment and overhead costs by purchasing their products from a commercial slaughterhouse and/or processing plant. [34] [35]

Meat products at farmers' markets being sold by resellers will include a "distributed by/packed for", or similar, statement on the labels of their meat products. Conversely, meat products being sold at farmers' markets that are prepared and packaged by the selling vendor will not include a "distributed by/packed for", or similar, statement. [36]

Unprocessed meat

Examples of unprocessed cuts of beef at farmer's markets in the United States
FM Meat 1.png
Resold beef displays distributor or packer information.
FM Meat 2.png
Beef from a vendor's own livestock does not.

Unprocessed meat (retail cut) products found at farmers' markets may include a government inspection legend plus a "distributed by/packed for/prepared for" label. Other information on the label will include weight, price, and safe handling instructions.

The official inspection legend includes an establishment number (EST) that identifies the last company that did the processing/butchering, packaging, and labeling of the product. Since the label includes the "distributed by/packed for" statement, the meat may come from the livestock of other farmers/ranchers or a corporate feedlot. The presence of a government inspection legend identifies a meat product that was not processed and packed by the selling vendor. Meat products prepared and packed by the selling vendor or butcher will not include a government seal, and will not include any type of statement that classifies the vendor as a reseller/distributor. [37]

The labels on retail beef and pork products that originate a vendor's/rancher's livestock will not include the "distributed by/packed for/prepared for" statement. Note that the label will still have an official/government Inspection Legend that identifies the establishment that performed the slaughtering, butchering, packaging, and labeling because any product leaving a slaughterhouse to be sold for human consumption must have a government inspection legend. For example, a label that does not have a "distributed by/packed for", etc. statement ensures the buyer that, while the vendor did not do the butchering/packaging/etc., the meat did originate from the vendor's livestock.

The label on a meat product that is processed and packed by the selling vendor will not include a government inspection legend and it will not include a "distributed by/packed for" statement.

Retail cuts of meat products sold by a vendor that performs its own butchering, packaging, and labeling will not include a government inspection legend or a "distributed by/packed for" statement on the label. In such cases the vendor/butcher gets the carcass or other major cuts of meat from a government inspected slaughterhouse and does the secondary butchering ("fabrication"), packaging, and labeling in its own facility. A government official inspection legend is not required on a package of meat butchered and packaged by such a vendor because it is sold directly to the consumer.

Processed meats

Examples of processed meat at farmer's markets in the United States
FM Meat 3.png
Resold private label processed meat product displays distributor or packer information.
FM Meat 4.png
Processed meat product made by the vendor does not.

Most processed meat products (sausage, bacon, hot dogs, frankfurters, snack sticks) sold at farmers' markets have labels that include a "distributed by/packed for/etc." statement as well as a government inspection legend. The government inspection legend includes an establishment number (EST #) that identifies the commercial processing plant that made and packaged the products; similar to a package of sausage or bacon sold in supermarkets. [38] Alternately, a processed meat product sold at a farmers' market that does not include a "distributed by/packed for/etc." statement and a government inspection legend is a product that is made and packaged by the selling vendor. There are also vendors that sell processed meat products that include a government inspection legend without a "distributed by/packed for/etc." statement; such vendors are selling co-pack products in which the maker/producer prepares and packages the product according to the vendors' recipe. [39]

Reseller

Wholesale processed meat products that are resold at farmers' markets are known as "private label" products. [40] [41] Such products will include a "distributed by/packed for/etc." statement plus a government inspection legend that provides a number that identifies the product's producer. The numbers of critics of private label products are increasing as consumers become aware of poor practices often employed by the products' producers. [42]

It is not unusual to find distributors/resellers of processed meat products at farmers' markets because wholesale products allow vendors to minimize their investment by not having to pay for the overhead (knowledge, skills, equipment, supplies, maintenance, food safety inspections, packaging, labeling, etc.) required to produce their own products. A wholesale package of processed meat will bear a label that has a government inspection legend. The inspection legend will usually have an Establishment Number (EST #) that identifies the processing plant that made and packaged the product. Additionally, the package will contain a phrase similar to "distributed by: Steve's Family Meat Company" or "packed/prepared for Steve's Family Meat Company" somewhere on the label. Both the producer (identified by the EST. # in the inspection legend) and distributor/reseller (for example Steve's Family Meat Company) will be identified on the label.

Independent processor

A product label of a farmers' market vendor that makes and packages its own product will not include a "distributed by/packed for/etc." statement, and it will not have a government inspection legend because its products are sold directly to the consumer. [43] Information on the producing vendor's label will include the following information:

  • Name of company
  • Address
  • Product name
  • Ingredients
  • Date code
  • Safe handling instructions

It will not include a government inspection legend or seal.

Produce and fruit

Nectarines at a local farmers' market Farmer's Market II.jpg
Nectarines at a local farmers' market
Peppers at a farmers' market in Minneapolis, Minnesota, United States. Farmer's Market Peppers.jpg
Peppers at a farmers' market in Minneapolis, Minnesota, United States.

Ideally, farmers' market produce and fruit are normally grown within a geographical region that is deemed local by the market's management. The term "local" is defined by the farmers' market and usually represents products grown within a given radius measured in miles or kilometers. [44] Many farmers' markets state that they are "producer only" markets, and that their vendors grow all products sold. Some farmers' markets do not use the term "producer only" and may allow resellers of produce, fruit, and other food products.

Some farmers' markets allow vendors to resell vegetables and fruits if they are not available locally due to the time of the year. Vegetables, fruit, meat, and other products resold at farmers' markets are available to vendors through food distributors. [45] This is a common practice and provides consumers with produce and fruit that are unavailable at certain times of the year. In many markets resell items are a permanent part of the vendor's inventory.

There are four subject areas that consumers tend to consider when purchasing food directly from the producer:

All vegetables and fruits have unique names that distinguish them from any other, whether they are for commercial use, for home gardening, or heirloom. A number or alphanumeric string usually identifies the newer commercial varieties. [47] [48] Vendors' employees might not always know the variety names of the produce they are selling but they will be able to get a list from their employer (producer). There are vendors that violate rules by reselling products at Producer Only markets. [49] [50]

Dairy, poultry, and other products

Depending on the farmers' markets, a wide variety of products are available. Poultry, lamb, goat, eggs, milk, cream, ice cream, butter, cheese, honey, syrup, jams, jellies, sauces, mushrooms, flowers, wool, wine, beer, breads, and pastries are some examples of vendor produced products sold at farmers' markets. Many farmers' markets allow vendors to prepare and sell ready to eat foods and drinks. [51] [52]

Fraud

Some investigations in the United States and Canada have found shops in farmers markets selling fruits and vegetables not sourced from their own farms. [53] In September 2017, a hidden camera investigation by the Canadian Broadcasting Corporation found that some of the stalls in one market purchased produce on the wholesale market and removed the original stickers, raising the cost to 50% above the retail prices. [5] [54]

Tampa Bay Times food critic and investigative reporter Laura Reiley found [55] some vendors at local farmers' markets selling rejected produce from local wholesale markets, or selling produce purchased from non-local sources. In some cases they claimed to sell products from their own farm at first, but when pressed admitted that they had grown none of the products for sale. In at least one case, despite vendor claims to the contrary, the farm in question was not growing any food, and the produce was all purchased from other companies. Fraud may sometimes be obvious because the type of food being sold does not grow locally or is out of season. Federal regulations in the United States require country of origin labeling for produce at supermarkets but not for small independent vendors.[ citation needed ]

The Tampa Bay Times also found that packaged foods, such as sauces, honey, jam, and beef jerky may appear to be from local vendors due to the local company's branding on the packaging, but are actually produced at co-packer plants with non-local ingredients. In the United States, the FDA requires that the manufacturer's name and address be listed on the food label, which can reveal this discrepancy.

Health risks

Food safety regulations often carve out exceptions for farmers' markets. In the United States, for example, if the produce does not cross state lines it is exempt from the FDA Food Safety Modernization Act. Farmers markets increase the number of outbreaks and cases of food-borne illness, norovirus, and campylobacter. [56]

See also

Related Research Articles

<span class="mw-page-title-main">Jerky</span> Lean meat dried to prevent spoilage

Jerky or “charqui” is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat".

<span class="mw-page-title-main">Grocery store</span> Retail store that primarily sells food and other household supplies

A grocery store (AE), grocery shop (BE) or simply grocery is a retail store that primarily retails a general range of food products, which may be fresh or packaged. In everyday U.S. usage, however, "grocery store" is a synonym for supermarket, and is not used to refer to other types of stores that sell groceries. In the UK, shops that sell food are distinguished as grocers or grocery shops

<span class="mw-page-title-main">Food storage</span> Type of storage that allows food to be eaten after time

Food storage is a way of decreasing the variability of the food supply in the face of natural, inevitable variability. It allows food to be eaten for some time after harvest rather than solely immediately. It is both a traditional domestic skill and, in the form of food logistics, an important industrial and commercial activity. Food preservation, storage, and transport, including timely delivery to consumers, are important to food security, especially for the majority of people throughout the world who rely on others to produce their food.

<span class="mw-page-title-main">Organic certification</span> Certification process for producers of organic food and other organic agricultural products

Organic certification is a certification process for producers of organic food and other organic agricultural products. In general, any business directly involved in food production can be certified, including seed suppliers, farmers, food processors, retailers and restaurants. A lesser known counterpart is certification for organic textiles that includes certification of textile products made from organically grown fibres.

Ground beef, minced beef or beef mince - often just generically referred to as mince or mincemeat, is beef that has been finely chopped with a knife, meat grinder, mincer or mincing machine. It is used in many recipes including hamburgers, bolognese sauce, meatloaf, meatballs, kofta, burritos, and mince pies.

<span class="mw-page-title-main">Food industry</span> Collective term for diverse businesses that supply much of the worlds food

The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population. The food industry today has become highly diversified, with manufacturing ranging from small, traditional, family-run activities that are highly labour-intensive, to large, capital-intensive and highly mechanized industrial processes. Many food industries depend almost entirely on local agriculture, animal farms, produce, and/or fishing.

<span class="mw-page-title-main">Wet market</span> Market selling perishable goods, including meat, produce, and food animals

A wet market is a marketplace selling fresh foods such as meat, fish, produce and other consumption-oriented perishable goods in a non-supermarket setting, as distinguished from "dry markets" that sell durable goods such as fabrics, kitchenwares and electronics. These include a wide variety of markets, such as farmers' markets, fish markets, and wildlife markets. Not all wet markets sell live animals, but the term wet market is sometimes used to signify a live animal market in which vendors slaughter animals upon customer purchase, such as is done with poultry in Hong Kong. Wet markets are common in many parts of the world, notably in China, Southeast Asia, and South Asia. They often play critical roles in urban food security due to factors of pricing, freshness of food, social interaction, and local cultures.

<span class="mw-page-title-main">Food policy</span> Area of public policy

Food policy is the area of public policy concerning how food is produced, processed, distributed, purchased, or provided. Food policies are designed to influence the operation of the food and agriculture system balanced with ensuring human health needs. This often includes decision-making around production and processing techniques, marketing, availability, utilization, and consumption of food, in the interest of meeting or furthering social objectives. Food policy can be promulgated on any level, from local to global, and by a government agency, business, or organization. Food policymakers engage in activities such as regulation of food-related industries, establishing eligibility standards for food assistance programs for the poor, ensuring safety of the food supply, food labeling, and even the qualifications of a product to be considered organic.

<span class="mw-page-title-main">Argentine beef</span> Culinary ingredient

Beef is a key component of traditional Argentine cuisine. In 2019, Argentina was the 4th largest producer of beef, with a production of 3 million tons.

<span class="mw-page-title-main">Chicken as food</span> Type of meat

Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat and chicken eggs have become prevalent in numerous cuisines.

<span class="mw-page-title-main">Food safety</span> Scientific discipline

Food safety is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. This includes a number of routines that should be followed to avoid potential health hazards. In this way, food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry-to-market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market-to-consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer. Food safety, nutrition and food security are closely related. Unhealthy food creates a cycle of disease and malnutrition that affects infants and adults as well.

<span class="mw-page-title-main">Fruit stand</span>

A fruit stand is a primarily open-air business venue that sells seasonal fruit and many fruit products from local growers. It might also sell vegetables and various processed items derived from fruit. The fruit stand is a small business structure that is primarily run as an independent sole proprietorship, with very few franchises or branches of larger fruit stand conglomerates, though many large food industry businesses have developed from fruit stand businesses.

<span class="mw-page-title-main">Food safety incidents in China</span>

Food safety incidents in China have received increased international media scrutiny following the reform and opening of the country, and its joining the World Trade Organization. Urban areas have become more aware of food safety as their incomes rise. Food safety agencies in China have overlapping duties.

<span class="mw-page-title-main">Food Safety and Inspection Service</span> U.S. federal government agency

The Food Safety and Inspection Service (FSIS), an agency of the United States Department of Agriculture (USDA), is the public health regulatory agency responsible for ensuring that United States' commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged. The FSIS draws its authority from the Federal Meat Inspection Act of 1906, the Poultry Products Inspection Act of 1957 and the Egg Products Inspection Act of 1970.

<span class="mw-page-title-main">Pink slime</span> Meat by-product

Lean finely textured beef (LFTB)—also called finely textured beef, boneless lean beef trimmings (BLBT), and colloquially known as pink slime—is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ground beef. As part of the production process, heat and centrifuges remove the fat from the meat in beef trimmings. The resulting paste, without the fat, is exposed to ammonia gas or citric acid to kill bacteria. In 2001, the United States Department of Agriculture (USDA) approved the product for limited human consumption. The product, when prepared using ammonia gas, is banned for human consumption in the European Union and Canada.

<span class="mw-page-title-main">Ground turkey</span>

Ground turkey, or minced turkey, is a mixture of dark and light turkey meat with remaining skin and visible fat processed together until a "ground" form emerges. The turkey meat, skin, and fat is taken off the bone and processed with additives. The final product has specific characteristics that appeal to customers, including a non pink color and non crumbly texture. The composition of ground turkey is driven by market demand, availability, and meat prices. The majority of ground turkey is made from excess thighs and drumsticks rather than the more costly breast meat. Ground turkey is a common low-fat alternative for ground beef.

<span class="mw-page-title-main">Expiration date</span> Determined date to end the use of something

An expiration date or expiry date is a previously determined date after which something should no longer be used, either by operation of law or by exceeding the anticipated shelf life for perishable goods. Expiration dates are applied to selected food products and to some other manufactured products like infant car seats where the age of the product may impact its safe use.

Countries regulate the marketing and sale of beef by observing criteria of cattle carcasses at the abattoir (slaughterhouse) and classifying the carcasses. This classification, sometimes optional, can suggest a market demand for a particular animal's attributes and therefore the price owed to the producer.

<span class="mw-page-title-main">Food safety in the United States</span>

Food safety in the United States relates to the processing, packaging, and storage of food in a way that prevents food-borne illness within the United States. The beginning of regulation on food safety in the United States started in the early 1900s, when several outbreaks sparked the need for litigation managing food in the food industry. Over the next few decades, the United States created several government agencies in an effort to better understand contaminants in food and to regulate these impurities. Many laws regarding food safety in the United States have been created and amended since the beginning of the 1900s. Food makers and their products are inspected and regulated by the Food and Drug Administration and the Department of Agriculture.

References

  1. ↑ "AP Style tip: farmers market or farmer's market?". Twitter . AP Stylebook. 30 April 2014. Archived from the original on 3 September 2021. Retrieved 30 January 2022.
  2. ↑ "AP Style tip: farmers market or farmer's market?". Facebook . AP Stylebook. 30 April 2014. Retrieved 30 January 2022.
  3. ↑ "FARMER'S MARKET | meaning in the Cambridge English Dictionary". Cambridge Dictionary . 30 January 2022. Archived from the original on 30 January 2022. Retrieved 30 January 2022.
  4. ↑ "MARKET | meaning in the Cambridge English Dictionary". Cambridge Dictionary . 30 January 2022. Archived from the original on 20 January 2022. Retrieved 30 January 2022.
  5. 1 2 Denne, Luke; Foxcroft, Tiffany (29 September 2017). "'People are being duped': CBC exposes homegrown lies at farmers markets". CBC News . Canadian Broadcasting Corporation. Archived from the original on 10 October 2019. Retrieved 15 November 2017.
  6. 1 2 Bell, Randy (29 August 2013). "Public markets differ from farmers markets". MSU Extension. Michigan State University. Archived from the original on 26 February 2018. Retrieved 11 January 2021.
  7. ↑ "The Difference Between Public Markets and Farmers Markets". Charlotte, NC USA: 7th Street Public Market. Archived from the original on 7 April 2014.
  8. ↑ Pyle, Jane (1971). "Farmers' Markets in the United States: Functional Anachronisms". Geographical Review. 61 (2): 167–197. doi:10.2307/213994. ISSN   0016-7428. JSTOR   213994.
  9. ↑ Center for a Livable Future. "Industrialization of Agriculture". Food System Primer. Johns Hopkins Bloomberg School of Public Health. Archived from the original on 3 June 2020. Retrieved 27 May 2020.
  10. ↑ Allington, Adam (18 March 2013). "Local Food May Feel Good, But It Doesn't Pay". All Things Considered (Podcast). National Public Radio. Event occurs at 3:00 PM ET. Archived from the original on 7 September 2018.
  11. ↑ "Farmers' Markets". Food Empowerment Project. Cotati, CA. Archived from the original on 27 March 2019. Retrieved 14 July 2017.
  12. ↑ "Program: Farmers markets, mobile markets, and CSAs". Healthy food playbook. Health Care Without Harm. Archived from the original on 14 August 2019. Retrieved 27 May 2020.
  13. ↑ Robinson, Jennifer Meta; Hartenfeld, J. A. (2007). The farmers' market book: growing food, cultivating community. Bloomington, IN: Quarry Books/Indiana University Press. ISBN   978-0-253-21916-9.
  14. ↑ Romanienko, Lisiunia A. (July 2001). "Dual Labor Market Theory and the Institutionalization of Farmers' Markets: Marginalized Workers Adapting to Inhospitable Conditions in Louisiana" (PDF). Journal of Interdisciplinary Economics. 12 (4): 359–373. doi:10.1177/02601079X00001200403. ISSN   0260-1079. S2CID   152683313. Archived from the original (PDF) on 2016-03-03. Retrieved 2012-09-17.
  15. ↑ Halweil, Brian (2002). Home grown: the case for local food in a global market. Washington, DC: Worldwatch Institute. ISBN   1-878071-66-1.
  16. ↑ Zhang, Qian Forrest; Pan, Zi (August 2013). "The Transformation of Urban Vegetable Retail in China: Wet Markets, Supermarkets and Informal Markets in Shanghai". Journal of Contemporary Asia. 43 (3): 497–518. doi:10.1080/00472336.2013.782224. ISSN   0047-2336. S2CID   15250220. Archived from the original on 2020-04-21. Retrieved 2021-01-12.
  17. ↑ Si, Zhenzhong; Scott, Steffanie; McCordic, Cameron (2 January 2019). "Wet markets, supermarkets and alternative food sources: consumers' food access in Nanjing, China". Canadian Journal of Development Studies / Revue canadienne d'études du développement. 40 (1): 78–96. doi:10.1080/02255189.2018.1442322. ISSN   0225-5189. S2CID   169904712. Archived from the original on 4 April 2020. Retrieved 12 January 2021.
  18. ↑ Scott, Steffanie; Si, Zhenzhong; Schumilas, Theresa; Chen, Aijuan (3 October 2018). Organic Food and Farming in China: Top-down and Bottom-up Ecological Initiatives (1 ed.). Milton Park, Abingdon, Oxon ; New York, NY: Routledge. doi:10.4324/9780203701706. ISBN   978-0-203-70170-6. S2CID   133732241. Archived from the original on 17 August 2021. Retrieved 12 January 2021.
  19. ↑ "From farm to fork: safe food for Europe's consumers" (PDF). European Commission . 2004. Archived from the original (PDF) on 17 May 2013. Retrieved 17 September 2012.
  20. ↑ "Food Safety: Overview". European Commission . 8 April 2011. Archived from the original on 16 October 2016. Retrieved 3 February 2016.
  21. ↑ "Representing Local Foods in the UK". Farm Retail. National Farmers' Retail and Markets Association Ltd. Archived from the original on 2006-12-01.
  22. 1 2 Holloway, Lewis; Kneafsey, Moya (July 2000). "Reading the Space of the Framers 'Market: A Case Study from the United Kingdom". Sociologia Ruralis. 40 (3): 285–299. doi:10.1111/1467-9523.00149. ISSN   0038-0199. Archived from the original on 2021-08-17. Retrieved 2021-01-12.
  23. ↑ "Wholesale and Farmers Markets". USDA Agricultural Marketing Service. United States Department of Agriculture. 3 June 2009. Archived from the original on 10 June 2009.
  24. ↑ Black, Jane (2 October 2009). "Number of Farmers Markets Mushrooms". The Washington Post . Archived from the original on 10 October 2012.
  25. ↑ "New York State Farmers' Markets". NY Department of Agriculture and Markets. New York State. Archived from the original on 20 October 2011. Retrieved 24 July 2012.
  26. ↑ "Farmers Markets in Los Angeles, California". Farmers Market Place. Archived from the original on 29 March 2014.
  27. 1 2 3 Donovan, Jeanie; Madore, Amy; Randall, Megan; Vickery, Kate (30 June 2016). "Best Practices & Challenges for Farmers Market Incentive Programs: A Guide for Policymakers & Practitioners". The Graduate Journal of Food Studies. 1 (1). Archived from the original on 19 October 2019. Retrieved 13 July 2017.
  28. ↑ Unger, Serena; Wooten, Heather (24 May 2006). "A Food Systems Assessment for Oakland, CA: Toward a Sustainable Food Plan" (PDF). Oakland Food System Assessment. Oakland Mayor's Office of Sustainability and University of California, Berkeley, Department of City and Regional Planning. Archived (PDF) from the original on 14 January 2021. Retrieved 11 January 2021.
  29. ↑ Grover, Joel; Goldberg, Matt (23 September 2010). "False Claims, Lies Caught on Tape at Farmers Markets". NBC Los Angeles. NBCUniversal. Archived from the original on 14 January 2021.
  30. ↑ "State Farmers Markets". South Carolina Department of Agriculture. Archived from the original on 2 September 2009. Retrieved 3 September 2009.
  31. ↑ "Code of Federal Regulations Title 9, part 317, section 2" (PDF). Federal Digital System. U.S. Government Publishing Office. Archived (PDF) from the original on 19 October 2013. Retrieved 11 January 2021.
  32. ↑ "Farmers' Market Program". Kentucky Department of Agriculture. 2011. Archived from the original on 20 July 2011.
  33. ↑ "Selling Beef, Pork, Goat and Other Meat: Regulations for Specific Products" (PDF). WSDA Small Farm and Direct Marketing Handbook. Washington State Department of Agriculture. Archived from the original (PDF) on 2010-11-03.
  34. ↑ The North Central Initiative for Small Farm Profitability (May 2004). "Meat Processor Survey Results: Developing Producer & Small Processor Owned Meat Marketing Enterprises" (PDF). Agricultural Marketing Resource Center. Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln. Archived (PDF) from the original on 2011-07-24.
  35. ↑ "Food Standards and Labeling Policy Book" (PDF). USDA Food Safety and Inspection Service. United States Department of Agriculture. August 2005. Archived from the original (PDF) on 5 February 2011. Retrieved 10 April 2011.
  36. ↑ "Title 21". Code of Federal Regulations. U.S. Food and Drug Administration. 1 April 2020. Archived from the original on 3 March 2016. Retrieved 3 February 2016.
  37. ↑ "Code of Federal Regulations Title 9, part 303, section 1" (PDF). Federal Digital System. U.S. Government Publishing Office. Archived (PDF) from the original on 9 May 2009.
  38. ↑ "Meat Preparation: Sausages and Food Safety". USDA Food Safety and Inspection Service. United States Department of Agriculture. 25 May 2011. Archived from the original on 4 July 2011. Retrieved 4 August 2011.
  39. ↑ http://www.colorado.gov/cs/Satellite?blobcol=urldata&blobheader=application%2Fpdf&blobkey=id&blobtable=MungoBlobs&blobwhere=1251689443031&ssbinary=true%5B%5D [ dead link ]
  40. ↑ "Private Label Magazine". EW Williams Publications Company. Archived from the original on 8 April 2011.
  41. ↑ "Private Label". Klement's Sausage Company. Archived from the original on 1 January 2011.
  42. ↑ Westervelt, Amy (5 May 2010). "Do You Know What's In Your Organic Beef? The TFT Reader Investigation Continues..." The Faster Times. Archived from the original on 24 May 2010.
  43. ↑ "Title 21". Code of Federal Regulations. U.S. Food and Drug Administration. 1 April 2020. Archived from the original on 4 March 2016. Retrieved 3 February 2016.
  44. ↑ "Durham Farmers Market". Durham, South Carolina. Archived from the original on 10 July 2011.
  45. ↑ Etter, Lauren (29 April 2010). "Food for Thought: Do You Need Farmers for a Farmers Market?". The Wall Street Journal . News Corp. Archived from the original on 9 September 2017.
  46. ↑ "FAQs". International Federation for Produce Standards. Produce Marketing Association. Archived from the original on 20 April 2009. Retrieved 10 August 2009.
  47. ↑ Wehner, Todd C. (5 September 1996). "Vegetable Cultivar Descriptions for North America". Cucurbit Breeding. Department of Horticultural Science, North Carolina State University. Archived from the original on 3 February 2007.
  48. ↑ Pleasant, Barbara (February 2008). "America's Best Tomato Varieties". Mother Earth News. Ogden Publications, Inc. Archived from the original on 2011-04-26.
  49. ↑ Ettinger, Jill (22 October 2018). "Deceptive Vendors Discovered in California Farmers Markets". Organic Authority. Maven. Archived from the original on 20 July 2011.
  50. ↑ Irizarry, Lauren (1 December 2008). "Farmers market sees out–of–state food influx". The Independent Florida Alligator. Archived from the original on 3 May 2012.
  51. ↑ "Value-Added Resources for Farmers and Entrepreneurs: Farmers Markets". Tennessee Value-Added Agriculture Priority Program. Institute of Agriculture, University of Tennessee. Archived from the original on 17 March 2011. Retrieved 10 April 2011.
  52. ↑ "Marketing Strategies for Farmers and Ranchers". Sustainable Agriculture Research and Education. Archived from the original on 15 April 2021. Retrieved 15 April 2021.
  53. ↑ Hoye, Bryce; Denne, Luke; Foxcroft, Tiffany (28 September 2017). "Farmers protest practices at the farmers markets in Manitoba". CBC News . Canadian Broadcasting Corporation. Archived from the original on 8 November 2017. Retrieved 15 November 2017.
  54. ↑ "Farmers market lies exposed: CBC's Marketplace consumer cheat sheet". CBC News . Canadian Broadcasting Corporation. 1 October 2017. Archived from the original on 8 November 2017. Retrieved 15 November 2017.
  55. ↑ Reiley, Laura (13 April 2016). "Tampa Bay farmers markets are lacking in just one thing: Local farmers". Tampa Bay Times. Poynter Institute. Archived from the original on 28 January 2021.
  56. ↑ Bellemare, Marc F.; Nguyen, Ngoc (Jenny) (April 2018). "Farmers Markets and Food-Borne Illness" (PDF). American Journal of Agricultural Economics. 100 (3): 676–690. doi:10.1093/ajae/aay011. S2CID   54639115. Archived (PDF) from the original on 2020-06-03. Retrieved 2020-11-28.

Further reading

This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.