Last edited by Febei
Tuesday, October 13, 2020 | History

1 edition of Pricing and marketing Oregon seafoods found in the catalog.

Pricing and marketing Oregon seafoods

Frederick J. Smith

Pricing and marketing Oregon seafoods

by Frederick J. Smith

  • 303 Want to read
  • 39 Currently reading

Published by Agricultural Experiment Station, Oregon State University in Corvallis, Or .
Written in English

    Subjects:
  • Seafood -- Prices -- Oregon.,
  • Seafood -- Oregon -- Marketing.

  • Edition Notes

    StatementFrederick J. Smith.
    SeriesSpecial report -- 289., Studies in marine economics, Special report (Oregon State University. Agricultural Experiment Station) -- 289.
    ContributionsOregon State University. Agricultural Experiment Station.
    The Physical Object
    Pagination[4] p. ;
    ID Numbers
    Open LibraryOL16092576M

      Fresh Catch Seafood is open Monday through Saturday from Fresh product (limited due to reduced demand) and a variety of frozen, portion-packed items. All frozen items are LOCAL, CHEM-FREE and were frozen within 24 hours of harvest. We have several items at wholesale and cost prices to encouraging locals to eat seafood from our waters.   Oregon Pink Shrimp season is now open. Fresh and frozen shrimp is now in stock. Black Cod / Sable Season March thru November. We always have frozen fillets and smoked available year round; Albacore Tuna season is getting going. Current price is $ lb for loins. We have plenty of frozen loins available in our blast freezer.

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    price, packaging, labeling, and marketing plans. By the time the product is purchased, the manufacturer, bro- such as fresh seafood, have fewer handling exchanges from the producer to the consumer, than, say, a packaged product such as jams and Oregon is a great place to start a food business. Many. In the end, marketing's central focus is the end user of a business' product or service. Marketing's four elements of product, place, price and promotion are the core of a company's marketing plan.


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Pricing and marketing Oregon seafoods by Frederick J. Smith Download PDF EPUB FB2

Abstract. Published March Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension. Connect With Us.

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