Consumer and Food Economics Institute (U.S.)

The Consumer and Food Economics Institute was a corporate author within the U.S. Department of Agriculture, associated with the Agricultural Research Service and later with the Science and Education Administration. It appears on a wide range of USDA publications from the 1970s, especially books and bulletins about food composition, household food preparation, and consumer guidance.

Its name is closely tied to the long-running Composition of Foods series, including volumes on dairy and egg products, spices and herbs, baby foods, fats and oils, poultry products, and soups, sauces, and gravies. Library and government records also credit the institute with practical titles such as Home canning of fruits and vegetables, Home canning of meat and poultry, and How to make jellies, jams, and preserves at home.

Because this is an institutional author, not a person, there is no personal life story or portrait to include. What stands out instead is the institute’s role in turning government research into clear, everyday information for cooks, shoppers, and anyone interested in nutrition and food economics.