This course explores basic processing methods, common marketing techniques, and laws pertaining to the sale of the most common Vermont farm products including milk, eggs, maple, vegetables, fruits, cheeses, honey, fiber, and meats.
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School
School of Agriculture Plant and Animal Sciences
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Number
4040
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Subject
Agriculture and Animal Science (AGR)
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Semester
Fall
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Lecture/Lab/Seminar Hours
3 hours of lecture per week
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Credits
3