Agriculture Trading

Agricultural Economics

Agricultural Economics (2nd Edition)
Product Description

For one-semester, introductory courses in Agricultural Economics or Environmental Economics. This innovative text provides a broad view of the food system, with its emphasis on the links among financial institutions, the macroeconomy, world markets, government programs, farms, agribusinesses, food marketing, and the environment. Taking a macro-to-micro approach, the text introduces "high interest" topics students can relate to first, using them to capture student interest before introducing microeconomics topics. It illustrates the six economic concepts which form the foundation of the economist's decision-making process including supply and demand, opportunity cost, diminishing returns, marginality, measuring costs and returns, and the externalities of transactions. Presented in a non-threatening conceptual framework, the material covered in this text maintains a strong attachment to the application of agricultural economics to the real world.

For many years, the UK forest industry has suffered from a lack of skilled operators coming into the industry and the lack of a suitable training course to hone the skills of suitable candidates. One of the main obstacles in the past has been the inability of forest colleges to have access to the latest in harvesting technology. Following a successful pilot course two years ago, the first Forest Machine Operator Skills Development course has just been completed at Barony College, Dumfries. The pilot course and subsequent course has been highly supported by John Deere Forestry who have supplied the college with machinery which has allowed the course to progress.

Candidates on the eight week course are first trained using the latest John Deere harvester & forwarder simulators and also learn site planning, risk assessments & pollution control before undergoing basic technical training on electronics & hydraulics by specialist John Deere tutors.

Following this introduction the candidates are introduced to the machinery on a live working site where they then accumulate a full six weeks of machine operation both on harvesters & forwarders thus allowing them to grow closer to a commercially accepted standard of operation. The latest course has been a complete success with all four candidates passing the FMOC assessment for machine operation.

Dragon's Blood Sedum - 100 Seeds

Dragon's Blood Sedum - 100 Seeds (GroundCover)
Product Description
Season: Perennial Zones: 3 - 10 Height: 3 - 8 inches Bloom Season: Early Spring to Late Winter Bloom Color: Red, Burgandy Environment: Full Sun, Dry/Moist but Well Drained

Tomato

Tomato: A Fresh-from-the-Vine Cookbook
Product Description
There is nothing quite like summer's fresh, juicy, ripe tomatoes. Handpick them from a backyard garden, browse through the amazing displays at farmers' markets, pick up a full-to-bursting box as part of a CSA share, or stop at a roadside farmstand — excellent heirloom tomatoes are more widely available than ever before. Here are 150 tempting recipes, developed to celebrate heirlooms and highlight
their glorious flavors.

Featuring delicious recipes for everything from salsas, risottos, and Easy Curried Chicken to tarts, pizzas, and salads, this is the collection every tomato lover will be looking for come summer. There are appetizers, preserves, soups, salads, entrees, and even a few desserts to satisfy every tomato preference and craving. Sidebars on tomato lore, descriptions of heirloom varieties, chef profiles, and gardening tips provide a fascinating overview of one of our favorite garden foods.

Adding a taste of celebrity pizazz to the collection, chefs Alice Waters, Deborah Madison, Daniel Boulud, Rick Bayless, and Melissa Kelly, to name a few, contribute treasures such as Chilled Sun Gold Tomato Soup and Tomato- Rice Casserole with Poblanos, Beef, and Melted Cheese. All the preparations in Tomato: A Fresh from-the-Vine Cookbook elevate the tomato to new culinary heights. For tomato lovers everywhere, here is a book that is as essential to the kitchen as the tomato itself