Professor Ashok Mishra, who is the Kemper and Ethel Marley Foundation Chair in Food Management, is the new editor of the Journal of Agribusiness in Developing and Emerging Economies

Many national grocers are losing sleep over the online giant, but Valley grocers are up for the competition.

The Wall Street Journal quoted Professor Timothy Richards about the increase of fresh produce prices due to the three-year drought in California.

Eye-opening research conducted by Assistant Professors Carola Grebitus and Rod Roscoe shows that we may not be as adept at online searching as we’d like to think.

Why do wholesale food prices fluctuate wildly, while retail prices don't change much? Agribusiness Professor Timothy Richards believes that most of the time, the retail food business is an efficient market with both consumers and retailers exhibiting rational behavior.

Students from the Morrison School of Agribusiness at ASU’s W. P. Carey School of Businessparticipated in the National Agri-Marketing Association’s (NAMA) national marketing competition held April 15 – 16 in Kansas City, Missouri.

Ashok Mishra is driven to help better the lives of the 5.5 billion or so people who depend on subsistence farming to survive. The story of a farm entrepreneur lifting himself out of poverty to give his children a better future is Mishra’s own family story.

Some 75–80 percent of the food grown in the U.S. comes from family-owned farm businesses, some of them very large and many incorporated. In fact, according to agribusiness professor Ashok Mishra, family farms are the backbone of American agriculture.

Small farm businesses find it particularly difficult to remain competitive in the business of raising produce and livestock. Given the income challenges small farms face, it’s not surprising that two thirds of those surveyed engaged in some form of income diversification.

The ancient Greek philosopher Epicurus said, “We should look for someone to eat and drink with before looking for something to eat and drink.” But, research from Carola Grebitus shows that the people you’re eating with can have a powerful impact on what you’re eating — even more than menus that d