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Notes -
I went to college in Montana. One of the professors noted that a local baker owned their own farms for quality reasons. At first the farms were operating at a loss, but they preferred the consistency of the wheat that came from vertical integration. As the bread brand grew so did the farm. The farm turned profitable at about 10,000 acres (4000 ha). I would guess most of their competitors were at least 1 order of magnitutde smaller. The college town and climate probably wouldn't support very high-priced organic produce farms (it'd be cheaper to fly in produce from those farms in a warmer state).
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