Goals and Objectives

Students successfully completing this course will gain a general understanding of marketing and how the traditional business school approach is modified for perishable products (foods of plant and animal (land & water) origin, ornamentals).  They will be introduced to a range of marketing concepts and their application.

Possible topics include:  marketing and markets defined; the differences between agriculture and other businesses; the four Ps; market structure, conduct, and performance; adding value--the functional/utility approach; niche marketing; product positioning and market segmentation; product pricing; futures and hedging; the role of market information; market and consumer research; strategic marketing; marketing plans.

None

NREM 220 or ECON 130 (introductory microeconomics)

To be announced

May be utilized if opportunity arises

To be announced

To be announced

Class meetings are presentation and discussion oriented (10% of grade is based on class participation).  Use of Hawaii examples and case studies.

Class Participaion	10%
Exams	60%
Project/Presentation/Term Paper	30%

Stuart T. Nakamoto