PACKING HOUSE ACCOUNTING.
The subject of packing-house accounting is very broad. If only those phases are discussed which relate to the slaughtering of cattle and calves, no more can be done than to touch upon the more important salient points. This segment of the meat-packing industry has been selected for discussion because bovine animals furnish nearly half of the meat produced in the U.S. today and it is the source of about fifteen per cent of the farmers' gross cash revenue from the sale of farm products, as of July 1947. In the installation of an accounting system, the certified public accountant or management consultant should be familiar with the activities of the client, the sources of supply, problems of marketing, methods of distribution, the outlets for the client's products and with problems of personnel. For such knowledge is lacking, the accountant may experience difficulty in satisfying management that he possesses the necessary qualifications to handle the engagement properly. Although the author is primarily concerned in this article with the accounting problems related to the slaughtering of cattle and calves, the article also discusses briefly other activities which the board of directors of a packing-house plant may be empowered to undertake.
- DOI
- 10.2308/tar-7055557
- Volume
- 22 (3)
- Pages
- 299-303
- Language
- en
- Export
- BibTeX
- Sources
- openalex crossref