Chicago Wholesale Food Distribution Facilities

Excerpts from the report: This study was initiated in the winter of 1963 at the request of various city, State, civic, and industry groups in Chicago and Illinois. The Division of Markets of the State Department of Agriculture realized that the wholesale handling and marketing of food in the Chicago area, during its growth and development into a major industry, had incorporated many inefficiencies into the system used. The State Board of Economic Development and the Illinois Agricultural Extension Service likewise were aware that for the area to continue its growth and development, improvements in the wholesale marketing and handling of food were very desirable. The Department of City Planning in Chicago was vitally interested because the wholesale food markets have long been a problem and are an obstacle to developing a sound long-range plan for certain areas in the city and metropolitan area. The objectives of this study were: 1. To analyze and evaluate the present wholesale marketing facilities used in Chicago for handling food. 2. To estimate the major costs of handling these products under present conditions with current methods and techniques. 3. To determine the kinds and amounts of facilities needed for efficient wholesaling of food and food products in Chicago. 4. To estimate the costs of construction and the income required for improved marketing facilities for the Chicago metropolitan area. 5. To outline the benefits that might be derived from improved and efficient facilities for handling food. 6. To develop a long-range plan that will incorporate best known and most advanced methods and techniques for the future of the wholesale food handling industry. This study includes the following groups of wholesale food operators: Fruits and vegetables; meat and meat products; poultry; butter, eggs, and cheese; frozen foods; and groceries. Studies of the facilities for handling fish and seafood were contracted for by the U.S. Department of the Interior. Results of these studies are used to determine the kinds, amounts, and location of facilities that should be included in a complete food center.