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University of Wisconsin. College of Agriculture. Dept. of Agricultural Economics / Cooperation principles and practices: the application of cooperation to the assembling, processing and marketing of farm products, to the purchase of farm supplies and consumers' goods and to credit and insurance
([1937])

III. The extent of cooperation in the United States,   pp. 22-27 PDF (1.5 MB)


Page 23


more farmers in Wisconsin belong to business cooperatives than is the case,
on an average, throughout the United States, and that their associations
al-
though more numerous are smaller both from the standpoint of number of
members and business transacted. The large number of relatively small
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    FIG. 3.-VOLUME OF BUSINESS OF COOPERATIVE ASSOCIATIONS IN TAN
       LEADING STATF-S. UNITED STATES, MARyXTNG SEASON, 1934.1935
cheese factories, creameries, and supply purchasing associations explains
the
situation. The comparatively large average amount of cooperative business
per farm  in Wisconsin is significant.
TAMIZ I-Number, Membership, and Volume of Business of Cooperative Associations,
             Uaited States and Wisconsin, Marketing Season, 1934-35
                                                  United State     Wisconsin
Number of Aociations             number              10,700            1.118
Membership
   Total                         number            3,280,000         192,500
   Average per association       number                306              172
Volume of busine3
   rowu                          dollars        1,530,000,000      73,490,000
   Average per assocition        dollars             143,000          65,700
   Averae per farm               dollars               225              367
    Extent of Cooperation in Certain States-The first ten states ranked in
the
order of the amount of business transacted cooperatively with farmers during
the marketing season, 1984-85 are given in Table Il.
    One of the explanations for the widespread practice of cooperation among
farmers in Wisconsin Is that the manufacture and sale of dairy products,
es-
pecially cheese and butter, seem to be peculiarly well adapted to the cooper-
ative form of enterprise. In volume of business, dairy products lead all
other
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