Researchers from OSU Question: What’s Holding Back Local Meat?

According to a new report, building new meat processing plants won’t necessarily produce more local meat unless farmers and processors change how they do business with each other.  Lauren Gwin, lead author and researcher at Oregon State University said, “Farmers say there aren’t enough processors, but how can processors stay open, let alone grow, without enough steady, consistent business to pay their bills?”  Further, this report focused on the challenges and innovations facing the local meat processing industry and examined efforts around the country where various groups are working together to provide technical assistance to local processors and their farmer-customers.  The USDA’s Economic Research Service published the findings this week under a cooperative agreement with Gwin and OSU.

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