328 AGRICULTURt: OF MAINE. 



IV. Marketing Food Products. 



In considering the marketing of food products let us first 

 consider the following: 



A. The available markets. 



B. Change in mode of living of consumer. 



C. Change in transportation facilities. 



A. The Available Markets. 



The available markets are the small and large towns, and 

 second, the large cities. The methods of marketing that pre- 

 vail in the small and large towns where the nearby producer 

 can get in direct touch with the consumer — that is, bringing in 

 his own milk, cream, butter, eggs, potatoes, etc., directly from 

 the farm to the cellar of the consumer, are much different from 

 those which must necessarily be practiced in the large cities 

 where it is practically impossible for the producer to get directly 

 in touch with the consumer. The work of distributing the food 

 products for them is done by several agencies, of which I will 

 speak later. 



B. The Changes in the Mode of Living of the Consumer, 



Especially of the Majority of People in the Large 

 Cities. 



As each year goes by, a larger percentage of the people eat 

 at hotels, restaurants, cafeterias, etc. The great working popu- 

 lation of any city always secures one meal away from home, 

 and quite a percentage of those who live at home have two 

 meals outside. This means that a large percentage of the food 

 supply is furnished by these hotels, restaurants, etc., and a 

 smaller amount is purchased by the home people and therefore 

 the home people do not become familiar with the different food 

 products and the efficient ways of marketing, this being a 

 small part of their concern. 



(i) The average consumer has no storage facilities and is 

 not much given to buying in large quantities, so their habit 

 has been to buy in small quantities for daily use, and the corner 

 grocery store serves as the refrigerator, pantry and cellar for 

 the average consumer. 



