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1-15-08
NEW GROUP TACKLES MEATY ISSUES FACED BY SMALL PROCESSING PLANTS
AMES, Iowa -- There was a time when many rural communities supported a small
meat processing plant, where farmers could get hogs or calves butchered for
family and friends, or hunters could get wild game processed. These businesses
also rented lockers where customers could store large quantities of meat in the
days before refrigeration.
In 1965, Iowa had more than 550 small meat processing plants, compared to fewer
than 200 today. However, recent consumer interest in locally raised organic and
natural meat also is increasing the demand for meat processing facilities.
A team of researchers, entrepreneurs, regulators and producer groups hopes to
change the Iowa landscape for small, independent meat processors. The team,
which has been meeting over the past 18 months, hopes to help small Iowa meat
processors begin, upgrade or expand their businesses.
The team is called the Small Meat Processors Working Group, supported by the
Value Chain Partnerships project that is coordinated by the Leopold Center for
Sustainable Agriculture at Iowa State University. Leopold Center Associate
Director Rich Pirog said this team addresses important challenges to making
local and regional foods more available in Iowa.
"Farmers, consumers and food and agricultural organizations have repeatedly
cited the need for more local and regional processing facilities that provide
farmer access to emerging markets," Pirog said. "Meat is one of the fastest
growing sectors nationally for the 'natural and organic' foods market, and
something that Iowa farmers produce and sell year-round."
The Small Meat Processors Working Group is coordinated by Arion Thiboumery of
the North Central Regional Center for Rural Development at ISU. Participants
include owners of several Iowa lockers as well as representatives from the Iowa
Meat Processors Association, ISU's Center for Industrial Research and Service
and ISU Extension (Meat Science and Value Added Agriculture), Iowa Farm Bureau
Federation, the Meat and Poultry Inspection Bureau of the Iowa Department of
Agriculture and Land Stewardship, Iowa Department of Economic Development and
the Drake University Agricultural Law Center.
"The coordination and bridging of technical assistance across these groups are
critical to the success of small meat processors, and all have been interested
in supporting these businesses, but individually were unable to tackle some of
the problems," Thiboumery said. "Together we are putting together the pieces of
the puzzle that we hope will result in new plants that meet regulations, with
profitable bottom lines, Iowa-raised livestock moving through them, and economic
development for Iowa's communities."
As part of a related marketing project funded by the Leopold Center, workshops
for small meat processors will be offered again in 2008, he added. The workshops
will focus on marketing and business planning skills. They are scheduled April
21 in Spirit Lake, May 15 in Ames, and June 11 in Cedar Falls.
For more information or to participate in the working group, contact Thiboumery
at (515) 294-2882, arion@iastate.edu.
In addition to the Leopold Center, Practical Farmers of Iowa and Iowa State
University are part of the Value Chain Partnerships project begun in 2002 to
support new supply networks for farmer-led food, fiber and energy enterprises
that follow sustainable practices. Partial funding is from the Henry A. Wallace
Center at Winrock International as part of its market-based change initiative.
More information is at: www.valuechains.org.
For more information,
contact:
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