FROM PRODUCER TO CONSUMER 167 



kets. These markets should be well located. They 

 should be owned and managed by the city. They, 

 too, should contain cold-storage facihties or refriger- 

 ator space to be rented to stall-holders or retail 

 merchants. The stall rentals should be on a basis 

 suflScient to pay maintenance charges and cost of 

 operation and no more. There should be public 

 supervision of prices and requirements for their re- 

 port and posting. 



The success of local markets depends on location, 

 on size, on the variety of produce offered for sale, 

 on cleanliness and attractiveness and the creation 

 of the marketing habit among the people. Local 

 markets have existed all over Europe for centuries. 

 Many cities in America operate markets, and the 

 number is rapidly increasing. A survey of the 

 municipal public markets of the United States by 

 the State bureau of municipal information of New 

 York in 1917 shows that forty-four out of fifty-six 

 cities say their markets are a success; that they 

 tend to keep down prices; that they bring producers 

 and consumers together; and that through the cre- 

 ation of competition with retail dealers they insure 

 better produce and render a real service to the 

 community. 



Only a few American cities have given the public 

 market a chance. The Southern cities, especially 

 Baltimore, Washington, Charleston, New Orleans, 

 as well as Cleveland, have had markets for a long 



