Agricultural Business (AGBS)

In this course, fundamental economic principles keyed to agriculture are discussed. Emphasis is placed on specialization and exchange, the commercial banking system, monetary and fiscal policy, and supply and demand. Units on gross national product and the consumer price index, Global international trade, United States and New York state economics are also discussed. 3 credits (3 lecture hours), fall and spring semester

This is an introduction to food and agriculture business course. Students will learn and apply the basic principles of agricultural business. Students will learn about forms of business organizations, agriculture markets and food marketing, sales, as well as consolidated and diversified agriculture business opportunities. Students will also gain exposure to financial management and the decision making process of owning and operating an agriculture and food business; including completing financial calculations using Excel. Students will have the opportunity to gain valuable career planning skills through job shadowing experiences, resume writing and conducting interviews with business owners within the food and agricultural industry. This course is offered in class, online, or for dual credit in the spring/fall semesters. 3 credits (3 lecture hours), spring semester

Supply and demand analysis, elasticity of demand, commodity futures exchange with emphasis on individual projects in futures trading are included in this course. Market structure, marketing orders, pricing, advertising, and approaches to studying marketing problems are also covered as well as units on cooperatives and marketing alternatives. 3 credits (3 lecture hours), spring semester

This course covers application of basic economic principles to environmental problems, pareto optimality, efficiency, price theory, perfect competition, market intervention and failure, and how the neoclassical theory affects policy decisions regarding the environment. Economic concepts are presented in an environmental context. 3 credits (3 lecture hours), spring semester This course satisfies the Liberal Arts and Sciences requirement and the SUNY General Education Requirement for Social Science.

This course is designed to give students a broad understanding of the management skills required to be successful in 21st century agriculture. Students will study organizational behavior, human resource management and financial decision making as they relate to agricultural businesses with a particular emphasis on: dairy, equine, vegetable and fruit production. Major emphasis is on the fundamental principles underlying sound farm organizational and op-rational decision making. The principles and techniques developed are general enough to have validity through time, in any geographic area under any conditions. On the other hand, they are specific enough to be applied to an individual farm at a given time. This course requires a 15 page research paper (APA format) applying sound theoretical and practical research to an agricultural business of choice. Prerequisite: ABGS 100 or permission of the instructor 4 credits (4 lecture hours), fall semester

Prepare students for responsibilities in farm financial management and careers in agribusiness finance and lending, while providing an essential foundation for those considering roles as financial officers for farm businesses or agribusinesses, agricultural lenders, consultants, or agribusiness financial managers. Topics will include balance sheet and profit/loss preparation, credit/financial/ratio analysis, financial factors in farm businesses, the use of credit in farm and agribusinesses, and financial principles. Delivery of the course content includes farm visits, lectures, an individual project and case studies. Prerequisites: ACCT 100 or 101, AGBS 240, or permission of the instructor. 3 credits (2 lecture hours, 2 laboratory hours), fall semester.

This course provides basic economic theories to help students understand issues related to agribusiness development. Following the study of economic theories, empirical issues will be discussed including agricultural tourism, pollution and environment, the green revolution and the new trends in alternative energy focusing on the economic impact of utilizing bio diesel and ethanol. Students will learn how to look at issues related to agribusiness development from an economic perspective, and will learn how to apply the basic tools of economic analysis to a wide range of issues relating to renewable and non-renewable natural resource use. Prerequisites: AGBS 240 or permission of the instructor 3 credits (3 lecture hours), spring semester

Become a food and agricultural entrepreneur by combining analytical reasoning and creativity to create novel products and product concepts. Along the way students analyze markets, do ethnographic research, identify target markets, design resonate brands, formulate recipes, test consumer preferences, fulfill regulatory requirements, write profesisonal marketing plans, create promotional materials, strategize product positioning, make pricing and distribution decisions, and more. Prerequisites: AGBS 200, or permission of the instructor. 4 credits (2 lecture hour, 4 laboratory hours), fall or spring semester.

Engage with successful rural entrepreneurs and agribusinesses, and participate in hands-on consulting experiences to gain valuable insights. Students will work in teams and serve as consultants to evaluate agribusinesses based on production agriculture, financial, human resources, and strategic management practices. Students interested in food entrepreneurship will evaluate food processing techniques, packaging, and food safety procedures to enhance their understanding of the industry. Upon identifying key problems, students will present their findings to both the class and the entrepreneur/agribusiness. All lectures will be taught at SUNY Morrisville. Most of the laboratory assignments will be completed at the agribusiness, where students will serve as consultants. Prerequisites: AGBS 305, or permission of the instructor. 3 credits (2 lecture hours, 2 laboratory hours), spring semester.

This course is the study of applied Human Resource Management as faced by firms which operate in production agriculture. Emphasis is placed on the unique aspects of labor laws, labor management, compensation, productivity, performance, recruitment and training, developing and terminating employees with regard to a multicultural workforce. Course includes application through the use of case studies. Prerequisites: BSAD 116 or AGBS 100 or AGBS 110 of Junior level stand AND permission of the instruction whey only Junior level standing is met. 3 credits (3 lecture hours), spring semester

This course is designed to prepare students for an internship and to assist them with the process of employment and career development. It prepares students for internship requirements such as goal definition, placement site identification, job application, performance evaluation and report writing. AGBS 440 formalizes internship planning and preparation to insure that internships are procured, conducted in a professional manner, follow course guidelines, and satisfy the goals and objectives of students, faculty advisors and cooperating placement sites. 1 credit (1 lecture hour), spring semester

Analyze the principles, institutions, and decision-making processes that shape agricultural policy within global agriculture and food systems at the state, national, and international levels. This course builds students’ understanding of how agricultural policies are formed, implemented, and evaluated, emphasizing the interaction among economic, political, and institutional frameworks, including international trade policies. Particular attention is given to the National Farm Bill and New York State agricultural policy, with analysis of their impacts at both the micro and macro levels, including implications for global agriculture and food systems, international markets, and the broader economy. Students will have the opportunity to interact with elected officials and agricultural policy influencers to gain practical insight into the policymaking process. Prerequisites: AGBS 100 or ECON 100 or ECON 140. 3 credits (3 lecture hours), spring semester.

The globalization of markets for food and agricultural products makes it essential to understand how international food and agricultural markets function and how they influence the options and choices of food and agribusiness firms. This course examines emerging globalization issues, the global food and agribusiness environment, potential markets, global agribusiness strategy, and global agribusiness operations. The course will also examine the impact of our changing social demographics on domestic product sales. Students will be required to prepare and present an analysis of barriers to international trade and opportunities for emerging national and international markets, as well as develop an international marketing plan for a product of their choice. Prerequisites: AGBS 100 3 credits (3 lecture hours), spring semester

Engage and apply knowledge within a supervised agribusiness or agriculture service organization. Students carry out a planned program of educational experiences under direct supervision of an owner, manager, or supervisor of the agriculture business/organization. Each intern will be advised and monitored by a member of the faculty on a regular basis. Requirements include a journal, interim reports, supervisor evaluations, a summary report and an oral presentation. Prerequisites: AGBS 405, or permission of the instructor. 15 credits, fall or spring semester.