PART I: FOUNDATIONS
1. The Food Industry
2. Introduction to Agricultural Economics
3. Introduction to Market Price Determination
PART II: MICROECONOMICS
4. The Firm as a Production Unit
5. Costs and Optimal Output Levels
6. Supply, Market Adjustments, and Input Demands
7. Imperfect Competition and Government Regulation
8. The Theory of Consumer Behavior
9. The Concept of Elasticity
PART III: MACROECONOMICS
10. Money and Financial Intermediaries
11. The Circular Flow of Income
12. Monetary Policy
13. Fiscal Policy
14. International Trade
15. Agricultural Policy
PAT IV: ADVANCED TOPICS
16. Food Marketing: From Stable to Table
17. Futures Markets
18. Financial Markets
19. Investment Analysis
20. Farm Service Sector
21. The Economics of Market Failure
22. The Malthusian Dilemma
23. Economic Development and Food
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