This document explores marketing alternatives for small cattle ranchers to add value to their beef beyond selling in the conventional market. Part 1 discusses retaining ownership of cattle past weaning or cooperative marketing to increase profits within the conventional system. Part 2 introduces niche markets for natural, lean, or organic beef and pasture-finished beef production. Direct marketing allows producers to connect with consumers and develop their product, but requires additional workload, expertise and resources compared to commodity production and sale. Alternative marketing can increase profits but comes with challenges that producers should prepare for.
Dairy Resource List: Organic and Pasture-BasedElisaMendelsohn
This document provides a summary of resources for organic and pasture-based dairy farmers. It lists publications, websites, and organizations that offer information on topics like organic dairying systems, soil and pasture management, forage and grazing, animal management, milk marketing, and dairy finances. The resources provide information on transitioning to organic production, national organic standards, and best practices for aspects of organic and pasture-based dairy farming.
Organic System Plans: Market Farms and GreenhousesElisaMendelsohn
This document provides an example organic system plan for a hypothetical 22-acre market farm called Wannabee's Organic Farm located in Arkansas. The farm map shows the layout of the farm including 16 small production fields labeled A-1 through A-8 and B-1 through B-8. It also shows the location of greenhouses, buildings, wells, buffers, and neighboring conventional farms. Field notes provide additional details on field uses and history. The application form that follows will provide details on the farm's production practices to demonstrate compliance with USDA organic regulations.
This document explores marketing alternatives for small cattle ranchers to add value to their beef beyond selling in the conventional market. Part 1 discusses retaining ownership of cattle past weaning or cooperative marketing to increase profits within the conventional system. Part 2 introduces niche markets for natural, lean, or organic beef and pasture-finished beef production. Direct marketing allows producers to connect with consumers and develop their product, but requires additional workload, expertise and resources compared to commodity production and sale. Alternative marketing can increase profits but comes with challenges that producers should prepare for.
This document provides an overview of direct marketing alternatives for farmers, with an emphasis on niche, specialty, and value-added crops. It discusses how direct marketing can allow farmers to receive a larger share of consumer food dollars by bypassing traditional marketing channels. The emergence of direct marketing challenges the assumption that farmers must participate in the large-scale, consolidated conventional food system. While direct marketing requires more labor and marketing expertise from farmers, it also gives them greater control over their business. A marketing plan is essential for farmers pursuing direct marketing to define their target consumers and optimal promotion strategies.
This document summarizes a study on the gender roles and constraints in banana production and marketing in Imenti South District, Kenya. Some key findings are:
1) Bananas are the number one cash crop for farmers in the area, though women make up 70% of farmers and receive less training than men.
2) Traditionally a woman's crop, banana production has shifted to more of a cash crop for men as the coffee industry has declined.
3) Women face more constraints in banana marketing like lack of organized groups, time, resources, and unsuitable payment systems. This has led to a separation of roles and responsibilities for men and women.
4) The commercialization of the banana value
Guide to ATTRA's Livestock and Pasture PublicationsElisaMendelsohn
The document provides a guide to livestock and pasture publications from ATTRA (Appropriate Technology Transfer for Rural Areas). It summarizes over 30 publications that cover topics such as cattle, hog, sheep, and poultry production, pasture management, organic livestock practices, and marketing alternatives. The publications provide information for both experienced and beginning livestock producers on sustainable practices.
This document discusses adding value to farm products through food processing or non-food options. It describes the difference between capturing existing value through marketing and creating new value through processing. Starting a food business is one approach, requiring capital and management skills. Producer alliances can pool resources for larger scale processing but face competitive challenges. Non-food options include crafts and services. Overall, value-added enterprises increase farm income but require long-term commitment and ability to manage risks.
This document provides resources for organic farmers and marketers, including sources of information on organic prices, markets, trade associations, and directories for finding buyers. It outlines federal crop insurance options for organic farmers and sources of data on organic prices, sales, and market trends from organizations like Rodale Publishers, USDA, and others. The document aims to help organic producers make informed production and marketing decisions in the growing organic sector.
Dairy Resource List: Organic and Pasture-BasedElisaMendelsohn
This document provides a summary of resources for organic and pasture-based dairy farmers. It lists publications, websites, and organizations that offer information on topics like organic dairying systems, soil and pasture management, forage and grazing, animal management, milk marketing, and dairy finances. The resources provide information on transitioning to organic production, national organic standards, and best practices for aspects of organic and pasture-based dairy farming.
Organic System Plans: Market Farms and GreenhousesElisaMendelsohn
This document provides an example organic system plan for a hypothetical 22-acre market farm called Wannabee's Organic Farm located in Arkansas. The farm map shows the layout of the farm including 16 small production fields labeled A-1 through A-8 and B-1 through B-8. It also shows the location of greenhouses, buildings, wells, buffers, and neighboring conventional farms. Field notes provide additional details on field uses and history. The application form that follows will provide details on the farm's production practices to demonstrate compliance with USDA organic regulations.
This document explores marketing alternatives for small cattle ranchers to add value to their beef beyond selling in the conventional market. Part 1 discusses retaining ownership of cattle past weaning or cooperative marketing to increase profits within the conventional system. Part 2 introduces niche markets for natural, lean, or organic beef and pasture-finished beef production. Direct marketing allows producers to connect with consumers and develop their product, but requires additional workload, expertise and resources compared to commodity production and sale. Alternative marketing can increase profits but comes with challenges that producers should prepare for.
This document provides an overview of direct marketing alternatives for farmers, with an emphasis on niche, specialty, and value-added crops. It discusses how direct marketing can allow farmers to receive a larger share of consumer food dollars by bypassing traditional marketing channels. The emergence of direct marketing challenges the assumption that farmers must participate in the large-scale, consolidated conventional food system. While direct marketing requires more labor and marketing expertise from farmers, it also gives them greater control over their business. A marketing plan is essential for farmers pursuing direct marketing to define their target consumers and optimal promotion strategies.
This document summarizes a study on the gender roles and constraints in banana production and marketing in Imenti South District, Kenya. Some key findings are:
1) Bananas are the number one cash crop for farmers in the area, though women make up 70% of farmers and receive less training than men.
2) Traditionally a woman's crop, banana production has shifted to more of a cash crop for men as the coffee industry has declined.
3) Women face more constraints in banana marketing like lack of organized groups, time, resources, and unsuitable payment systems. This has led to a separation of roles and responsibilities for men and women.
4) The commercialization of the banana value
Guide to ATTRA's Livestock and Pasture PublicationsElisaMendelsohn
The document provides a guide to livestock and pasture publications from ATTRA (Appropriate Technology Transfer for Rural Areas). It summarizes over 30 publications that cover topics such as cattle, hog, sheep, and poultry production, pasture management, organic livestock practices, and marketing alternatives. The publications provide information for both experienced and beginning livestock producers on sustainable practices.
This document discusses adding value to farm products through food processing or non-food options. It describes the difference between capturing existing value through marketing and creating new value through processing. Starting a food business is one approach, requiring capital and management skills. Producer alliances can pool resources for larger scale processing but face competitive challenges. Non-food options include crafts and services. Overall, value-added enterprises increase farm income but require long-term commitment and ability to manage risks.
This document provides resources for organic farmers and marketers, including sources of information on organic prices, markets, trade associations, and directories for finding buyers. It outlines federal crop insurance options for organic farmers and sources of data on organic prices, sales, and market trends from organizations like Rodale Publishers, USDA, and others. The document aims to help organic producers make informed production and marketing decisions in the growing organic sector.
Growing Your Range Poultry Business: An Entrepreneur's ToolboxElisaMendelsohn
This document provides an overview of considerations for evaluating the feasibility of starting a range poultry business. It discusses examining personal and family resources and preferences, marketing potential, production capabilities, and financial viability. A feasibility study looks at technical, economic, social and market factors to determine if a business idea is viable and identifies any risks or barriers. The document recommends developing a business plan to formalize goals and strategies for operations, marketing, human resources and finances. Planning helps ensure success and guides decision-making for new agricultural businesses.
This document discusses dairy beef production, including:
1) Dairy beef calves can be raised on pasture, finishing on forage to produce high-quality beef. Studies show pasture-raised Holstein beef can be more profitable than stocker beef operations.
2) Young dairy calves are usually sold at auction but can also be raised for beef. Proper colostrum and feeding is important for calf health in the first few weeks.
3) Older dairy calves can be finished on pasture by grazing annual ryegrass or clover pastures, gaining over 3 pounds daily without additional feed inputs. Selling feeder cattle before summer reduces costs.
This document discusses key decision areas in agribusiness related to inputs, processes, and outputs. It covers several topics:
1. Introduction to the importance of agriculture and agribusiness in India.
2. Agricultural input decisions including seeds, fertilizers, machinery, and credit that fuel agricultural production.
3. Processing decisions around converting raw commodities into higher value processed goods and managing related functions.
4. Product decisions regarding the product mix, individual product positioning, and extending product lines.
5. Production planning for manufacturing processes, addressing seasonality and perishability of agricultural commodities.
6. Packaging decisions to protect products during handling, transportation, and long-term storage
This Thematic Paper is part of a Toolkit for Project Design (Livestock Thematic Papers: Tools for Project Design) which reflects IFAD’s commitment to developing a sustainable livestock sector in which poor farmers and herders might have higher incomes, and better access to assets, services, technologies and markets.
The paper indents to be a practical tool for development practitioners, project designers and policymakers to define appropriate livestock development interventions. It also provides recommendations on critical issues for rural development and also possible responses and actions to encourage the socio-economic empowerment of poor livestock keepers.
[ Originally posted on http://www.cop-ppld.net/cop_knowledge_base ]
Organic grain markets can be volatile, with periods of high and low supply and demand for different crops. However, some markets have remained stable. Organic grain prices have historically been around double conventional prices from 1995-2003, and sometimes triple conventional prices. Meeting buyer quality standards and maintaining relationships is important to achieving the best prices. Demand varies by grain type, with stable markets existing for some wheat varieties.
Vitality aims to provide healthy, natural, and sustainable quick service meals through its first location in Portland, Oregon. Unlike other fast food restaurants with processed unhealthy options, Vitality will offer meals made from 100% natural ingredients to appeal to health-conscious consumers. The company forecasts $340,000 in initial funding will allow it to prove its concept and break even within two years as it expands its customer base and locations.
This document provides a sustainability checklist for dairy farms to evaluate their operations. It includes sections on farm resources, management, facilities, livestock and forage programs, nutrient management, marketing, and assessments of pastures, soils, and watersheds. The checklist is intended to stimulate critical thinking about how management decisions impact different areas of the farm and identify strengths and areas for improvement. It suggests using the checklist over multiple meetings and focusing on identifying information needs rather than judging practices.
This document discusses two different directions for hog production - contracting with large-scale integrators or pursuing more sustainable small-scale production. It notes the consolidation of the pork industry into large integrators and the financial risks independent producers face. Sustainable alternatives discussed include niche marketing, breed selection, alternative feeds, waste management, odor control, health concerns, and humane treatment. The document emphasizes matching farm enterprises to skills and local markets rather than specializing in a single commodity.
Seed Production and Variety Development for Organic SystemsElisaMendelsohn
The document discusses seed production and variety development for organic systems. It notes that while interest is growing in developing seed varieties specifically for organic production, this area is still in its infancy. Some public universities and seed companies are beginning to breed varieties suited to organic farming through participatory breeding programs and selecting traits that confer natural resistance. However, no commercially available seeds have been bred specifically for organic production yet. The document outlines challenges around increasing the supply of organic seeds and regulatory issues affecting U.S. organic farmers.
1) The document discusses a market potential index for improved maize seeds in Mexico. It analyzes five dimensions - market size, penetration, capacity, intensity and receptivity - to determine the market potential and ranking of different maize production regions.
2) The Pacific Lowland Tropics region has the highest market potential index at 3.6 based on its scores across the five dimensions. The Bajio and Middle Input regions also have high potential with indexes of 3.2 and 3.3 respectively.
3) The index is intended to help identify priority areas for seed companies to target their marketing and distribution of improved maize seeds in Mexico.
Improving Smallholder Farmers’ Marketed Supply and Market Access for Dairy Pr...copppldsecretariat
Presents study carried out on improving smallholder farmers'; marketed supply and market access for dairy products in Arsi Zone, Ethiopia. The main obective of this study was to provide a comprehensive review documenting dairy supply and demand and the role of collective action in Arsi Zone/Ethiopia. The specific objectives were to assess current and prospective demand for milk and milk products in Asella (the zonal headquarters) and Adama; to assess the current milk production, consumption and marketing behaviour of farmers in selected woredas taking both participants and non-participants in farmer milk cooperatives in order to asses current and prospective supply of milk; and to assess the role of collective action, e.g. farmer groups and other possible forms in overcoming problems of remunerative marketing and market access by smallholder milk producers, with a particular focus on the role and implications of gender.
[Originally posted on http://www.cop-ppld.net/cop_knowledge_base]
This document discusses promoting traditional crops in India through a sustainable business model. Small farmers are moving away from agriculture due to uncertainty and lack of expertise. Traditional crops require low input technology and have better nutritional qualities than hybrids. The proposed business model would develop marketing and branding for traditional crops. It would highlight their silent quality features and distribute profits evenly among farmers and others in the system. The objectives are to promote geographical indicators, utilize local resources, and establish processing and distribution channels to increase profits from traditional crops.
This document provides information to farmers about new markets for selling their crops beyond local farmers' markets. It discusses opportunities to sell to local institutions like schools, hospitals, and colleges, and the advantages and disadvantages of cooperative marketing through a nonprofit organization. Key details include requirements for consistent quality, quantity, and delivery from buyers; lower typical prices from institutions of 30-40% less than retail; and the benefits of combining resources and volumes through cooperation between multiple farms.
Strategis Partners and Synecon provide advisory services to help agribusinesses address complex challenges related to volatile markets, changing technology and regulations. They help clients (1) prepare for volatility, expand into new markets, and respond to changing customer trends; (2) use strategic scenario planning, decision analysis, and risk assessment to guide major projects and investments; and (3) have worked with clients across the agricultural industry on issues like supply chain optimization, capital planning, and strategic reviews.
This document discusses direct marketing alternatives for farmers, with an emphasis on niche, specialty, and value-added crops. It features case studies of farms using direct marketing and covers topics like enterprise budgets, promotion, and implications of internet marketing. Direct marketing allows farmers to bypass traditional channels and market directly to consumers, selling products like fruits, vegetables, and meat through methods like roadside stands, pick-your-own operations, farmers markets, and sales to restaurants and stores. The importance of marketing for farmers is discussed, as an understanding of consumer wants and needs is crucial for success outside the conventional marketing system.
Completing Your Application for Organic CertificationElisaMendelsohn
This document provides an example organic system plan for a hypothetical 22-acre market farm called Wannabee's Organic Farm located in Arkansas. The farm map shows the layout of the farm including 16 small vegetable fields labeled A-1 through A-8 and B-1 through B-8. It also shows 5 transitional blueberry fields labeled S-1 through S-6, forest land for wildcrafting labeled F, buildings, access lanes, and adjoining conventional farms. Buffer zones are maintained around all organic fields.
This document provides tips for farmers to conserve fuel and reduce costs. It discusses measures to reduce fuel consumption in three key areas: fuel storage, vehicle operation and maintenance, and field practices. Fuel storage tanks can lose a significant amount of fuel to evaporation and leaks, so the document recommends keeping tanks shaded, locked, and regularly inspected. For vehicles and equipment, it suggests using the proper grade of fuel, electric block heaters, properly inflated tires, and ensuring the thermostat works correctly. Field practices like reducing tillage, optimizing machinery size, and direct seeding can also help save on fuel. Implementing some of the low-cost tips provided could immediately reduce a farm's fuel consumption and costs.
This document discusses the sustainability dimensions of biodiesel production and use. It summarizes that biodiesel is made from vegetable oils or animal fats combined with alcohol and a catalyst. It then discusses several key dimensions of biodiesel sustainability, including its energy balance compared to other fuels, the link between bioenergy crop production and soil health, the economics of biodiesel production and use, and the extent to which biodiesel can replace petroleum fuels. The document concludes that all aspects of biodiesel sustainability are interrelated and need to be considered together.
This document discusses energy efficiency opportunities on dairy farms. It focuses on upgrades that can reduce energy consumption during the milking process, milk cooling, water heating, lighting, and ventilation. Specifically, it recommends implementing variable speed drives for vacuum pumps and milk transfer systems, plate precoolers, heat recovery systems, and energy-efficient lighting and ventilation. Adopting these efficiency improvements and technologies can help dairy farmers reduce energy costs, enhance environmental performance, and increase profitability.
This document provides a sustainability checklist for beef cattle farms. It includes questions about farm resources, management priorities, herd health, reproductive management, forage programs, grazing management, soil and water quality, energy and economic efficiency, quality of life considerations, and goals for improvement. The checklist is intended to help farmers critically evaluate the sustainability of their operations and identify areas for potential enhancement.
This document provides an overview of conservation easements. It defines conservation easements as legally binding agreements where landowners voluntarily place restrictions on the use of their land in exchange for tax benefits. Conservation easements are held by non-profit land trusts or government agencies and are meant to permanently protect important resources like farmland, wildlife habitat, scenic areas, and historic sites from development. The document discusses the benefits of conservation easements for landowners and communities as well as how they affect land values.
The document discusses compost heated greenhouses, where heat and carbon dioxide are generated from compost contained in a chamber attached to or near the greenhouse. At the New Alchemy Institute in the 1980s, a 700 square foot prototype compost heated greenhouse was initiated, but problems were identified including challenges with properly sizing the compost to heat the greenhouse without generating excess nitrogen. While promising for some applications like starting seedlings, compost heated greenhouses remain an experimental technology with ongoing research needed.
Growing Your Range Poultry Business: An Entrepreneur's ToolboxElisaMendelsohn
This document provides an overview of considerations for evaluating the feasibility of starting a range poultry business. It discusses examining personal and family resources and preferences, marketing potential, production capabilities, and financial viability. A feasibility study looks at technical, economic, social and market factors to determine if a business idea is viable and identifies any risks or barriers. The document recommends developing a business plan to formalize goals and strategies for operations, marketing, human resources and finances. Planning helps ensure success and guides decision-making for new agricultural businesses.
This document discusses dairy beef production, including:
1) Dairy beef calves can be raised on pasture, finishing on forage to produce high-quality beef. Studies show pasture-raised Holstein beef can be more profitable than stocker beef operations.
2) Young dairy calves are usually sold at auction but can also be raised for beef. Proper colostrum and feeding is important for calf health in the first few weeks.
3) Older dairy calves can be finished on pasture by grazing annual ryegrass or clover pastures, gaining over 3 pounds daily without additional feed inputs. Selling feeder cattle before summer reduces costs.
This document discusses key decision areas in agribusiness related to inputs, processes, and outputs. It covers several topics:
1. Introduction to the importance of agriculture and agribusiness in India.
2. Agricultural input decisions including seeds, fertilizers, machinery, and credit that fuel agricultural production.
3. Processing decisions around converting raw commodities into higher value processed goods and managing related functions.
4. Product decisions regarding the product mix, individual product positioning, and extending product lines.
5. Production planning for manufacturing processes, addressing seasonality and perishability of agricultural commodities.
6. Packaging decisions to protect products during handling, transportation, and long-term storage
This Thematic Paper is part of a Toolkit for Project Design (Livestock Thematic Papers: Tools for Project Design) which reflects IFAD’s commitment to developing a sustainable livestock sector in which poor farmers and herders might have higher incomes, and better access to assets, services, technologies and markets.
The paper indents to be a practical tool for development practitioners, project designers and policymakers to define appropriate livestock development interventions. It also provides recommendations on critical issues for rural development and also possible responses and actions to encourage the socio-economic empowerment of poor livestock keepers.
[ Originally posted on http://www.cop-ppld.net/cop_knowledge_base ]
Organic grain markets can be volatile, with periods of high and low supply and demand for different crops. However, some markets have remained stable. Organic grain prices have historically been around double conventional prices from 1995-2003, and sometimes triple conventional prices. Meeting buyer quality standards and maintaining relationships is important to achieving the best prices. Demand varies by grain type, with stable markets existing for some wheat varieties.
Vitality aims to provide healthy, natural, and sustainable quick service meals through its first location in Portland, Oregon. Unlike other fast food restaurants with processed unhealthy options, Vitality will offer meals made from 100% natural ingredients to appeal to health-conscious consumers. The company forecasts $340,000 in initial funding will allow it to prove its concept and break even within two years as it expands its customer base and locations.
This document provides a sustainability checklist for dairy farms to evaluate their operations. It includes sections on farm resources, management, facilities, livestock and forage programs, nutrient management, marketing, and assessments of pastures, soils, and watersheds. The checklist is intended to stimulate critical thinking about how management decisions impact different areas of the farm and identify strengths and areas for improvement. It suggests using the checklist over multiple meetings and focusing on identifying information needs rather than judging practices.
This document discusses two different directions for hog production - contracting with large-scale integrators or pursuing more sustainable small-scale production. It notes the consolidation of the pork industry into large integrators and the financial risks independent producers face. Sustainable alternatives discussed include niche marketing, breed selection, alternative feeds, waste management, odor control, health concerns, and humane treatment. The document emphasizes matching farm enterprises to skills and local markets rather than specializing in a single commodity.
Seed Production and Variety Development for Organic SystemsElisaMendelsohn
The document discusses seed production and variety development for organic systems. It notes that while interest is growing in developing seed varieties specifically for organic production, this area is still in its infancy. Some public universities and seed companies are beginning to breed varieties suited to organic farming through participatory breeding programs and selecting traits that confer natural resistance. However, no commercially available seeds have been bred specifically for organic production yet. The document outlines challenges around increasing the supply of organic seeds and regulatory issues affecting U.S. organic farmers.
1) The document discusses a market potential index for improved maize seeds in Mexico. It analyzes five dimensions - market size, penetration, capacity, intensity and receptivity - to determine the market potential and ranking of different maize production regions.
2) The Pacific Lowland Tropics region has the highest market potential index at 3.6 based on its scores across the five dimensions. The Bajio and Middle Input regions also have high potential with indexes of 3.2 and 3.3 respectively.
3) The index is intended to help identify priority areas for seed companies to target their marketing and distribution of improved maize seeds in Mexico.
Improving Smallholder Farmers’ Marketed Supply and Market Access for Dairy Pr...copppldsecretariat
Presents study carried out on improving smallholder farmers'; marketed supply and market access for dairy products in Arsi Zone, Ethiopia. The main obective of this study was to provide a comprehensive review documenting dairy supply and demand and the role of collective action in Arsi Zone/Ethiopia. The specific objectives were to assess current and prospective demand for milk and milk products in Asella (the zonal headquarters) and Adama; to assess the current milk production, consumption and marketing behaviour of farmers in selected woredas taking both participants and non-participants in farmer milk cooperatives in order to asses current and prospective supply of milk; and to assess the role of collective action, e.g. farmer groups and other possible forms in overcoming problems of remunerative marketing and market access by smallholder milk producers, with a particular focus on the role and implications of gender.
[Originally posted on http://www.cop-ppld.net/cop_knowledge_base]
This document discusses promoting traditional crops in India through a sustainable business model. Small farmers are moving away from agriculture due to uncertainty and lack of expertise. Traditional crops require low input technology and have better nutritional qualities than hybrids. The proposed business model would develop marketing and branding for traditional crops. It would highlight their silent quality features and distribute profits evenly among farmers and others in the system. The objectives are to promote geographical indicators, utilize local resources, and establish processing and distribution channels to increase profits from traditional crops.
This document provides information to farmers about new markets for selling their crops beyond local farmers' markets. It discusses opportunities to sell to local institutions like schools, hospitals, and colleges, and the advantages and disadvantages of cooperative marketing through a nonprofit organization. Key details include requirements for consistent quality, quantity, and delivery from buyers; lower typical prices from institutions of 30-40% less than retail; and the benefits of combining resources and volumes through cooperation between multiple farms.
Strategis Partners and Synecon provide advisory services to help agribusinesses address complex challenges related to volatile markets, changing technology and regulations. They help clients (1) prepare for volatility, expand into new markets, and respond to changing customer trends; (2) use strategic scenario planning, decision analysis, and risk assessment to guide major projects and investments; and (3) have worked with clients across the agricultural industry on issues like supply chain optimization, capital planning, and strategic reviews.
This document discusses direct marketing alternatives for farmers, with an emphasis on niche, specialty, and value-added crops. It features case studies of farms using direct marketing and covers topics like enterprise budgets, promotion, and implications of internet marketing. Direct marketing allows farmers to bypass traditional channels and market directly to consumers, selling products like fruits, vegetables, and meat through methods like roadside stands, pick-your-own operations, farmers markets, and sales to restaurants and stores. The importance of marketing for farmers is discussed, as an understanding of consumer wants and needs is crucial for success outside the conventional marketing system.
Completing Your Application for Organic CertificationElisaMendelsohn
This document provides an example organic system plan for a hypothetical 22-acre market farm called Wannabee's Organic Farm located in Arkansas. The farm map shows the layout of the farm including 16 small vegetable fields labeled A-1 through A-8 and B-1 through B-8. It also shows 5 transitional blueberry fields labeled S-1 through S-6, forest land for wildcrafting labeled F, buildings, access lanes, and adjoining conventional farms. Buffer zones are maintained around all organic fields.
This document provides tips for farmers to conserve fuel and reduce costs. It discusses measures to reduce fuel consumption in three key areas: fuel storage, vehicle operation and maintenance, and field practices. Fuel storage tanks can lose a significant amount of fuel to evaporation and leaks, so the document recommends keeping tanks shaded, locked, and regularly inspected. For vehicles and equipment, it suggests using the proper grade of fuel, electric block heaters, properly inflated tires, and ensuring the thermostat works correctly. Field practices like reducing tillage, optimizing machinery size, and direct seeding can also help save on fuel. Implementing some of the low-cost tips provided could immediately reduce a farm's fuel consumption and costs.
This document discusses the sustainability dimensions of biodiesel production and use. It summarizes that biodiesel is made from vegetable oils or animal fats combined with alcohol and a catalyst. It then discusses several key dimensions of biodiesel sustainability, including its energy balance compared to other fuels, the link between bioenergy crop production and soil health, the economics of biodiesel production and use, and the extent to which biodiesel can replace petroleum fuels. The document concludes that all aspects of biodiesel sustainability are interrelated and need to be considered together.
This document discusses energy efficiency opportunities on dairy farms. It focuses on upgrades that can reduce energy consumption during the milking process, milk cooling, water heating, lighting, and ventilation. Specifically, it recommends implementing variable speed drives for vacuum pumps and milk transfer systems, plate precoolers, heat recovery systems, and energy-efficient lighting and ventilation. Adopting these efficiency improvements and technologies can help dairy farmers reduce energy costs, enhance environmental performance, and increase profitability.
This document provides a sustainability checklist for beef cattle farms. It includes questions about farm resources, management priorities, herd health, reproductive management, forage programs, grazing management, soil and water quality, energy and economic efficiency, quality of life considerations, and goals for improvement. The checklist is intended to help farmers critically evaluate the sustainability of their operations and identify areas for potential enhancement.
This document provides an overview of conservation easements. It defines conservation easements as legally binding agreements where landowners voluntarily place restrictions on the use of their land in exchange for tax benefits. Conservation easements are held by non-profit land trusts or government agencies and are meant to permanently protect important resources like farmland, wildlife habitat, scenic areas, and historic sites from development. The document discusses the benefits of conservation easements for landowners and communities as well as how they affect land values.
The document discusses compost heated greenhouses, where heat and carbon dioxide are generated from compost contained in a chamber attached to or near the greenhouse. At the New Alchemy Institute in the 1980s, a 700 square foot prototype compost heated greenhouse was initiated, but problems were identified including challenges with properly sizing the compost to heat the greenhouse without generating excess nitrogen. While promising for some applications like starting seedlings, compost heated greenhouses remain an experimental technology with ongoing research needed.
The document discusses foliar fertilization, which is the application of nutrients to plant leaves and stems via spraying. It covers the background, basics, and techniques of foliar feeding for sustainable and organic agriculture. A variety of methods for determining nutrient needs and formulating effective foliar sprays are described.
Organic soybean production relies on crop rotation, cover crops, green manures, and livestock manures to build soil fertility and manage pests without synthetic pesticides or fertilizers. Soybeans are well-suited for organic systems but should not be the sole crop, and work best in rotation with forages like alfalfa that supply nitrogen. Additional nutrients may be needed and can come from rock powders like lime, rock phosphate, and sulfate of potash. With proper management, organic soybean yields can match conventional yields while reducing costs. Premium prices provide incentives for organic production.
Este documento cubre el procesamiento de aves a pequeña escala, ya sea en la granja o en plantas pequeñas. Describe las etapas clave del procesamiento, como la inmovilización, matanza, sangrado, desplume, evisceración, enfriamiento y empaque. También compara el procesamiento a pequeña, mediana y gran escala, y explica cómo el acceso a instalaciones de procesamiento es crucial para los pequeños productores avícolas.
Planeando la Plantación de Vegetales para una Cosecha ContinuaElisaMendelsohn
Este documento ofrece consejos para planificar plantaciones sucesivas de vegetales con el fin de lograr una cosecha continua a lo largo de la temporada de crecimiento. Explica que es importante mantener registros de plantaciones y cosechas anteriores para determinar las fechas óptimas de siembra. También destaca que el clima y las condiciones de la tierra afectan el crecimiento de los cultivos, por lo que es útil considerar las temperaturas ideales de germinación de cada vegetal. El documento incluye una tabla con esta información y un
Producción Orgánica de Lechugas de Especialidad y Verduras Para EnsaladaElisaMendelsohn
Este documento describe las técnicas de producción orgánica de lechugas de especialidad y ensaladas. Explica que el mercado de lechugas de especialidad ha crecido, pero que el aumento de la producción ha hecho bajar los precios. Describe diferentes tipos de lechugas y verduras para ensaladas, así como técnicas de preparación del suelo, propagación, control de plagas y cosecha. Resalta la importancia de planificar cultivos para mantener un suministro constante a lo largo de la temporada.
Sistemas Avícolas Alternativos con Acceso a PasturaElisaMendelsohn
Este documento describe y compara sistemas avícolas alternativos y convencionales. Los sistemas alternativos incluyen aves con acceso a pasturas a través de casas fijas, casas portátiles, corrales de pastura u otros diseños que permiten a las aves expresar su comportamiento natural al aire libre. Estos sistemas son comúnmente a pequeña escala e integrados a granjas diversificadas. El acceso al exterior es una parte importante del bienestar de las aves y permite producción extensiva en comparación con los sistem
Garden Therapy: Links to Articles, Books, Profession Groups, DVDElisaMendelsohn
GARDENING THERAPY Resource List of Articles, Books, Manuals, DVD's, Training Programs and Professional Associations
TOPICS COVERED:
Horticulture Therapy
Healing Gardens
Sensory Gardens
Garden Therapy
Garden Therapy for the Disabled
Garden Therapy for the Mentally Challenged
Garden Therapy for Alzheimer’s Disease
Garden Therapy for Depression
Garden Therapy for Autistic Children
Garden Therapy for the Blind and the Visually Impaired
Garden Therapy for Hospitals
Garden Therapy for Nursing Homes
Garden Therapy for Seniors
Garden Therapy for the Handicapped
Garden Therapy for Prisons, Jails and Correction Facilities
Garden Therapy for Botanical Garden
Garden Therapy and Community Gardens
Garden Therapy for Single Mothers
Garden Therapy for Stress
Garden Therapy for Veterans
Garden Therapy at Veterans Facilities
Garden Therapy for Soldiers
Garden Therapy for Posttraumatic Stress Disorders
People Plant Connections
Gardening and Physical Fitness
Greenhouse and Garden Therapy for Disabled People
Accessible Gardening
Wheelchair Gardening
Vertical Gardening and Garden Therapy
Container Gardening and Garden Therapy
Adaptive Garden Equipment for Garden Therapy
Tools for Garden Therapy
Urban Trees and Mental Health
Parks and Garden Therapy
Nature and Learning
Greening School Grounds by Design
Garden Therapy for Schools
Plants in the Classroom for Enhanced Learning
Garden Therapy for Pre Schools
Garden Therapy for Daycare
Garden Therapy for Elementary School Bullies
Garden Therapy and Community Development
Garden Therapy and Food Security
Garden Therapy for Low Income People
Garden Therapy for Homeless People
Garden Therapy and Crime Reduction
Garden Therapy and Neighborhood Security
This document discusses methods for cattle ranchers to add value to their beef within and outside of the conventional beef marketing system. It explains that ranchers can increase profits within the conventional system by retaining ownership of cattle past weaning, producing higher quality cattle, and forming marketing cooperatives. The document also introduces alternative marketing strategies such as niche markets for natural, lean, or organic beef which involve direct marketing to connect producers with consumers seeking differentiated products. It provides an overview of production and marketing considerations for ranchers interested in alternative beef marketing.
The document discusses adding value to farm products through approaches like starting a food processing business. It describes the differences between capturing value, such as through producer alliances, and creating value with unique products. Challenges of food businesses include regulations, labeling, liability, and competition. Opportunities exist in niche markets like organic, gluten-free, or ethnic specialty foods.
Cattle Production: Considerations for Pasture-Based Beef and Dairy ProducersElisaMendelsohn
This document discusses considerations for pasture-based cattle production. It notes that demand is increasing for sustainably and pasture-raised beef and dairy products. Pasture-based livestock production relies on biodiversity and is more sustainable than intensive systems as it requires fewer costly inputs. Properly managed rotational grazing can lower costs while improving animal health and welfare. The document highlights pasture-appropriate breeds, grazing management, and marketing opportunities for pasture-based producers.
Cattle Production: Considerations for Pasture-Based Beef and Dairy ProducersElisaMendelsohn
This document discusses considerations for pasture-based cattle production. It notes that demand is increasing for sustainably and pasture-raised beef and dairy products. Pasture-based livestock production relies on biodiversity and is more sustainable than intensive systems as it requires fewer costly inputs. The document highlights rotational grazing practices that can lower costs and boost animal health and immunity. It also covers topics like cattle nutrition, health management, organic certification, and marketing pasture-raised meat and dairy.
Grubinger, a University of Vermont vegetable
specialist. This book provides a comprehen-
sive overview of all aspects of starting and
running a small-scale vegetable farm busi-
ness, from writing a business plan to post-
harvest handling and marketing. The book
includes worksheets to help develop budgets,
production schedules and recordkeeping
systems.
This document provides an overview of market gardening, including choosing markets, learning production techniques, selecting equipment, planning and recordkeeping, labor considerations, and food safety. It discusses direct marketing strategies like farmers' markets, CSAs, and farm stands. It also covers wholesale markets and selling to restaurants, schools, and grocery stores. Several books
Market gardening involves the intense production of high-value crops from just a few acres and gives farmers the potential to increase their income. This publication provides an overview of issues to consider when starting a market garden, including developing a business plan, choosing appropriate markets through various direct and wholesale options, learning production and marketing techniques, selecting necessary equipment, planning and recordkeeping, addressing labor needs, ensuring food safety, acquiring agricultural insurance, and the potential for organic production. Case studies of existing market gardens provide examples of different marketing strategies and their costs and profits.
This document summarizes a publication about alternatives to large-scale hog production, specifically sustainable production of a smaller number of hogs sold through alternative markets. It discusses two directions for hog production - contracting with large integrators or sustainable production. The sustainable approach involves alternative niche marketing, breed selection, alternative feeds, waste management, odor control, health concerns, and humane treatment. It also discusses issues with large-scale vertical integration in the pork industry and concentration of markets.
This document discusses direct marketing as an alternative to traditional commodity crop marketing systems. It provides an overview of direct marketing, including why farmers may choose it, the importance of marketing to farm success, and examples of direct marketing approaches. Direct marketing allows farmers to capture a larger share of consumer food dollars by selling products directly to consumers and developing niche markets. However, direct marketing requires significant time and effort in sales, promotion and developing customer relationships. The document provides resources for farmers interested in exploring direct marketing options.
This document discusses alternative marketing strategies for sustainable hog producers. It suggests that sustainable producers differentiate their pork through niche and direct marketing rather than conventional commodity markets. Direct marketing approaches discussed include marketing directly to consumers through farmers' markets, community-supported agriculture programs, and individual sales. The document provides an overview of legal considerations, developing customer bases, pricing strategies, and other aspects of alternative pork marketing. The goal is to help sustainable producers receive fair prices for humane, environmentally-friendly pork that meets a niche market demand.
This document discusses alternative marketing strategies for sustainable hog producers. It suggests that sustainable producers differentiate their pork through niche and direct marketing rather than conventional commodity markets. Direct marketing approaches discussed include marketing directly to consumers through farmers' markets, community-supported agriculture programs, and individual sales. The document provides an overview of legal considerations, developing customer loyalty, pricing strategies, and other aspects of effective niche marketing for sustainable pork producers.
This document discusses alternative marketing strategies for sustainable hog producers. It suggests that sustainable producers consider direct marketing approaches like niche markets rather than conventional commodity markets. Niche markets exist for products perceived as healthier, more humane, and environmentally-friendly. Direct marketing allows producers to receive better prices by connecting directly with consumers and providing products that meet their needs and values. The document provides examples of niche market opportunities and discusses legal considerations and best practices for direct marketing sustainably raised pork.
1) A feasibility study was conducted to determine if developing alternative livestock markets in Inyo and Mono counties was feasible.
2) Key challenges identified included a lack of adequate processing facilities in the area and no large feedlots to finish livestock.
3) Survey respondents preferred a stationary processing facility that provides slaughtering, aging and packaging services.
4) Developing the necessary infrastructure, such as a processing facility, would require a significant capital investment. The cost and production needs require further analysis to determine the best infrastructure solution.
This report summarizes the feasibility of developing alternative livestock markets in Inyo and Mono counties, California. It finds that such development is not currently feasible due to lack of producer and merchant interest and willingness to take leadership. The report details labeling terminology for natural and organic meats; assesses infrastructure, production, and market analysis; and provides recommendations, including the need for further education and research to increase support for alternative markets. Without more involvement from local stakeholders, further progress is not possible at this time.
This report summarizes the feasibility of developing alternative livestock markets in Inyo and Mono counties, California. It finds that such development is not currently feasible due to lack of producer and merchant interest and willingness to take leadership. The report details labeling terminology for natural and organic meats; assesses infrastructure, production, and market analysis; and provides recommendations, including the need for further education and research to increase support for alternative livestock markets in the region.
Promoting agro-enterprises in the highlands of Ethiopia through improved inst...ILRI
Presentation by Berhanu Gebremedhin, Dirk Hoekstra and Azage Tegegne at the 28th triennial conference of the International association of Agricultural Economists (IAAE), Foz do Iguaçu, Brazil, 18-24 August 2012.
Farmers' Markets: Marketing and Business GuideElisaMendelsohn
This document provides guidance for organizing and operating a successful farmers' market. It discusses organizing a new market, including addressing leadership, management, vendor membership, location, hours of operation, products sold, and rules. Farmers' markets offer advantages for both farmers, such as selling directly to consumers at retail prices, and customers, who enjoy interacting with farmers and the social experience. Successful markets require planning rules and regulations to prevent issues and draw customers with a festive atmosphere and locally-grown food.
Farmers' Markets: Marketing and Business GuideElisaMendelsohn
This document provides guidance for organizing and operating a successful farmers' market. It discusses organizing a new market, including addressing leadership, management, vendor membership, location, hours of operation, products sold, and rules. Farmers' markets offer advantages for both farmers, such as selling directly to consumers at retail prices, and customers, who enjoy interacting with farmers and the social experience. Successful markets require planning rules and regulations to prevent issues and draw customers with a festive atmosphere and locally grown food.
Guide to ATTRA's Livestock and Pasture PublicationsGardening
This document provides a summary of publications from ATTRA (Appropriate Technology Transfer for Rural Areas) related to sustainable livestock production. It lists publications covering topics such as cattle production, hog production, sheep and goat production, poultry production, organic livestock production, pasture management, and more. Each publication listed includes a brief 1-2 sentence description of its content. The document is intended to help readers find relevant ATTRA publications on livestock and pasture management topics.
This document provides resources for organic farmers and marketers, including sources of information on organic prices, markets, trade associations, and directories for finding buyers. It outlines federal crop insurance options for organic farmers and sources of data on organic prices, sales, and market trends from organizations like Rodale Publishers, USDA, and others. The document aims to help organic producers make informed production and marketing decisions in the growing organic sector.
This document provides resources for organic farmers and marketers, including sources of information on organic prices, markets, trade associations, and directories for finding buyers. It outlines federal crop insurance options for organic farmers and sources of data on organic prices, sales, and market trends from organizations like Rodale Publishers, USDA, and others. The document aims to help organic producers make informed production and marketing decisions in the growing organic sector.
Este documento trata sobre la nutrición de rumiantes en pastoreo. Explica que los rumiantes como vacunos, ovinos y caprinos pueden convertir plantas no comestibles para humanos en alimentos mediante la digestión de la celulosa. También destaca que la mayoría de las tierras son aptas solo para pastoreo, no para cultivo, y que el pastoreo es una forma eficiente de convertir la biomasa vegetal en alimentos como carne y leche. Además, resalta la importancia de entender la nutrición de los rumiantes considerando fact
Este documento trata sobre los requerimientos nutricionales para aves de pastura y cómo cubrirlos a través de diferentes ingredientes alimenticios comunes y poco comunes. Explica el valor nutritivo de ingredientes como el maíz, trigo, avena, harina de pescado y frijol soya, y discute consideraciones como la molienda, la formulación de raciones y la nutrición aplicada para diferentes tasas de crecimiento y estilos de alimentación.
Nuevos Mercados para Su Cosecha (audio version)ElisaMendelsohn
Pedro quiere vender sus productos agrícolas pero no puede vender todo en el mercado local y los comerciantes le ofrecen precios bajos. José le sugiere vender a instituciones como escuelas, hospitales y asilos de ancianos. José introduce a Pedro con el comprador de alimentos del hospital local. El comprador está interesado en comprar productos de la granja de Pedro y pide detalles sobre sus productos, precios y disponibilidad. Pedro comienza a vender lechuga al hospital y el comprador pide un volumen mayor, pero Pedro no puede
Los Escarabajos del Pepino: Manejo Integrado de Plagas — MIP Orgánico y Biora...ElisaMendelsohn
Los escarabajos del pepino son plagas importantes de cultivos de cucurbitáceas en los Estados Unidos. Transmiten enfermedades bacterianas y virales y causan daño directo al alimentarse de raíces, tallos, hojas y frutos. Sus ciclos de vida y las medidas orgánicas de control como plantación tardía, cobertores flotantes, cultivos trampa e insecticidas botánicos deben ser comprendidos para implementar estrategias de manejo integrado efectivas.
Las Crónicas Orgánicas No. 1: No Tenga Pánico Vuélvase OrgánicoElisaMendelsohn
Este documento presenta la historia de Pedro, un agricultor, que aprende sobre los beneficios de la agricultura orgánica a través de una visita a una granja orgánica y conversaciones con agricultores orgánicos. Pedro descubre que la agricultura orgánica fomenta la biodiversidad en el suelo y los cultivos, lo que ayuda a controlar plagas de forma natural. Aprende que el uso de pesticidas químicos puede dañar a los organismos benéficos en el suelo y los cultivos. Finalmente, Pedro decide convertir
La Certificación para Granjas Orgánicas y el Programa Orgánico NacionalElisaMendelsohn
Este documento describe los requisitos para la certificación orgánica de granjas y el Programa Orgánico Nacional de los EE.UU. Los agricultores que quieran vender sus productos como orgánicos deben obtener la certificación de un agente acreditado. La certificación asegura a los consumidores que los productos cumplen con las normas orgánicas. El Programa Orgánico Nacional estableció normas uniformes para la certificación y acredita agentes certificadores. Los agricultores deben cumplir con las normas de producción e
Jardinería Comercial: Consideraciones para Producción de Frutas y VerdurasElisaMendelsohn
Este documento proporciona consideraciones para iniciar un negocio de jardinería comercial. Explica que se debe desarrollar un plan de negocios que incluya un plan de marketing enfocado en los mercados. También discute opciones de mercado como mercados de productores, ventas directas, restaurantes e instituciones. Finalmente, enfatiza la importancia de aprender técnicas de producción a través de talleres, conferencias u observando otros productores.
Guía Ilustrada para la Producción de Ovinos y CaprinosElisaMendelsohn
Este documento es una guía ilustrada para la producción de ovinos y caprinos. Proporciona información sobre la selección de animales, la alimentación y el pastoreo, el cuidado de animales jóvenes y de cría, la sanidad, el equipo y el manejo, y la comercialización de productos de ovinos y caprinos. La guía describe las características deseables para una buena conformación en ovinos y caprinos, y ofrece consejos sobre cómo proveer una dieta y pastoreo saludables para estos animales.
Este documento proporciona una guía sobre métodos orgánicos para producir fresas. Cubre técnicas como el control de malezas mediante acolchado de plástico negro, fertilización orgánica, y control biológico de plagas. También discute sistemas de producción como la plantación en camellones con plástico y la producción en túneles, y provee recursos adicionales sobre certificación orgánica y recomendaciones de variedades por estado. La producción orgánica de fresas puede requerir más esf
Este documento describe el equipamiento básico necesario para una pequeña granja avícola, enfocándose en los sistemas de bebederos y comederos. Explica que los bebederos son cruciales para el bienestar de las aves y deben proveer agua limpia de manera confiable para prevenir enfermedades y la muerte de los pollos. También discute brevemente consideraciones para cercos, perchas y cajas nido.
Este documento describe el proceso de certificación orgánica según las normas del Programa Nacional Orgánico del Departamento de Agricultura de los Estados Unidos. Explica que la certificación permite vender, representar y etiquetar productos como orgánicos, y que involucra inspecciones anuales realizadas por un certificador acreditado para verificar el cumplimiento de las normas. También destaca algunos de los beneficios de la certificación, como mantener mejores registros que ayudan a identificar y resolver problemas de producción con mayor facilidad.
Este documento trata sobre el manejo sostenible de suelos. Explica las propiedades básicas del suelo y los pasos para mejorar y mantener la calidad del suelo de manera sostenible. Cubre temas como la importancia de la materia orgánica y los organismos del suelo, técnicas para mejorar el suelo como el compost y la labranza reducida, y ejemplos de agricultores que han tenido éxito mejorando la calidad de sus suelos.
El Manejo de Gallineros para la Producción AlternativaElisaMendelsohn
Este documento proporciona información sobre el manejo del medio ambiente en la producción avícola alternativa. Explica que tanto el área interior como el exterior son importantes para el bienestar de las aves. Detalla la importancia de la ventilación, temperatura, iluminación y lecho dentro del gallinero. Además, enfatiza que la producción alternativa a menudo ocurre a pequeña escala y puede ser certificada orgánica, requiriendo ciertas prácticas especiales en comparación con la avicultura convencional.
Este documento describe los cuatro pasos que los productores y procesadores orgánicos deben seguir para prepararse adecuadamente para su inspección de certificación orgánica anual. El primer paso es leer las secciones pertinentes de las Normas Orgánicas Nacionales según el tipo de operación. El segundo paso es revisar su Plan de Sistema Orgánico. El tercer paso es revisar la comunicación de la agencia certificadora del año pasado. El cuarto paso es organizar todos los registros requeridos usando las listas proporcionadas. La public
This document provides an overview of transgenic crops, including:
1) A brief history of transgenic crop development and the governing policies surrounding the technology.
2) A summary of the main agricultural crops that have been genetically modified, their expressed characteristics, and their market roles.
3) A discussion of unintended consequences, economic considerations, safety concerns, and implications of transgenic crops for sustainable agriculture.
Seed Production and Variety Development for Organic SystemsElisaMendelsohn
The document discusses seed production and variety development for organic systems. It notes that while interest is growing in developing seed varieties specifically for organic production, this area is still in its infancy. Some public universities and seed companies are beginning to breed varieties suited to organic practices through participatory breeding approaches involving farmers. However, no commercially available seed varieties have been bred specifically for organic production yet. The document outlines challenges around ensuring availability and diversity of organic seed going forward.
Federal Conservation Resources for Sustainable Farming and Ranching - IP294ElisaMendelsohn
The document provides an overview of major federal conservation programs that provide resources to support sustainable farming and ranching practices. It discusses the experiences of an organic farming couple who have benefited from programs like EQIP. It notes that while NRCS has been supportive, their understanding of organic agriculture could be improved. The document summarizes key programs like EQIP and CSP, and explains how understanding these programs can help farmers utilize conservation resources to enhance their operations in a sustainable manner.
Building Sustainable Farms, Ranches and CommunitiesElisaMendelsohn
This document provides an introduction and overview of federal programs that support sustainable agriculture, forestry, conservation, and community development initiatives. It describes programs that offer grants, loans, technical assistance, and information resources. The guide is intended to help farmers, entrepreneurs, communities and organizations learn about and access federal resources for sustainable projects and activities.
Switchgrass is a native, warm-season perennial grass that can be used as a bioenergy crop. It is well-suited to grow in the central North American tallgrass prairie region. Switchgrass produces high yields of biomass with high cellulosic content, making it a candidate for ethanol production or direct combustion. The publication discusses varieties adapted to different regions, establishment through seeding or planting, and management through the years. Switchgrass is harvested once annually to obtain yields of 1 to 16 tons per acre.
Solar-powered livestock watering systems provide a remote water source for livestock using solar energy instead of power lines, generators, or windmills. They work anywhere there is sunlight and are well-suited for summer grazing. While the initial costs are high, the operating costs over 10 years can be lower than alternatives. Systems include solar panels, pumps, controllers, storage tanks, and mounting structures. Dealers help design systems based on water needs and source. Examples describe systems pumping thousands of gallons daily to water cattle remotely and protect streams.
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
CapTechTalks Webinar Slides June 2024 Donovan Wright.pptxCapitolTechU
Slides from a Capitol Technology University webinar held June 20, 2024. The webinar featured Dr. Donovan Wright, presenting on the Department of Defense Digital Transformation.
This presentation was provided by Racquel Jemison, Ph.D., Christina MacLaughlin, Ph.D., and Paulomi Majumder. Ph.D., all of the American Chemical Society, for the second session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session Two: 'Expanding Pathways to Publishing Careers,' was held June 13, 2024.
🔥🔥🔥🔥🔥🔥🔥🔥🔥
إضغ بين إيديكم من أقوى الملازم التي صممتها
ملزمة تشريح الجهاز الهيكلي (نظري 3)
💀💀💀💀💀💀💀💀💀💀
تتميز هذهِ الملزمة بعِدة مُميزات :
1- مُترجمة ترجمة تُناسب جميع المستويات
2- تحتوي على 78 رسم توضيحي لكل كلمة موجودة بالملزمة (لكل كلمة !!!!)
#فهم_ماكو_درخ
3- دقة الكتابة والصور عالية جداً جداً جداً
4- هُنالك بعض المعلومات تم توضيحها بشكل تفصيلي جداً (تُعتبر لدى الطالب أو الطالبة بإنها معلومات مُبهمة ومع ذلك تم توضيح هذهِ المعلومات المُبهمة بشكل تفصيلي جداً
5- الملزمة تشرح نفسها ب نفسها بس تكلك تعال اقراني
6- تحتوي الملزمة في اول سلايد على خارطة تتضمن جميع تفرُعات معلومات الجهاز الهيكلي المذكورة في هذهِ الملزمة
واخيراً هذهِ الملزمة حلالٌ عليكم وإتمنى منكم إن تدعولي بالخير والصحة والعافية فقط
كل التوفيق زملائي وزميلاتي ، زميلكم محمد الذهبي 💊💊
🔥🔥🔥🔥🔥🔥🔥🔥🔥
2. The “niche” is simply a segment of the buy- point. Many others can be educated about
ing public unsatisfied with conventional beef the values they are fostering when they
and willing to pay a premium for a leaner, choose an alternative beef product over the
tastier, or more “natural” product. The most supermarket cut. Pasture finishing combined
likely way for the producer to connect with with direct marketing can substantially bene-
Related ATTRA these consumers is by marketing directly to fit the farm family, the rural community, and
Publications them. In the words of researchers at the Uni- the environment in the following ways.
versity of Wyoming:
Sustainable Beef • Keeping independent ranch families
Production
This approach can add value to cattle… [by on the land
Beef Farm Sustainability allowing] producers to capture much of the
Checksheet
margin otherwise going to middlemen in the • Protecting land from development
Rotational Grazing marketing chain. Of course, the producer
Pastures: Sustainable also “captures” much of the work and associ- • Reducing pollution of surface and
Management ated costs, as the producer must identify and ground waters
Nutrient Cycling in attract customers, perhaps provide added feed,
Pastures arrange for slaughter, distribute the product to • Building soil and plant diversity
Paddock Design, Fencing, customers, and secure payment. (Bastian and • Rebuilding local rural economies
and Water Systems for Menkhaus, 1997)
Controlled Grazing
• Passing down traditional farming
Assessing the Pasture Differentiating your beef from the conven- and animal husbandry skills
Soil Resource tional product entails changes in production
Contract Grazing
as well as marketing. If your customer is a Alternative marketing strategies can turn
Agricultural Business
meat packer, your production will have to price-takers into price-makers, but the added
Planning Templates
and Resources conform to industry standards for everything time, labor and resources needed to perform
Enterprise Budgets and from breed selection to use of antibiotics to these added functions beyond producing
Production Costs for yield and quality grades. But if your cus- a calf or yearling should not be underesti-
Organic Production
tomer is an individual looking for lean beef mated. “Marketing management expertise
Organic Farm Certification
& the National Organic raised and finished on a local family farm, or also is required, along with the traditional
Program raised organically, you will be working with a knowledge of the production side of the busi-
NCAT’s Organic Livestock very different production model. Integrating ness.” (Bastian and Menkhaus, 1997) The
Workbook – A Guide to
meat production and marketing may radi- more you learn and prepare before entering
Sustainable and Allowed
Practices cally alter the whole enterprise. For instance, a new market, the less surprising, expensive,
Organic Marketing to improve efficiency within the conven- and frustrating your “learning curve” will
Resources tional live-sale market, many ranchers have be. One of the more complete research proj-
Direct Marketing consolidated their calving schedules. Some ects conducted in the area of natural beef
alternative marketing strategies, however, production is described in a University of
may require year-round production to meet California SAREP report entitled “Natural
year-round demand. Beef: Consumer Acceptability, Market Devel-
(Levi et al., 1998) opment & Economics.” (see Resources).
The “Beef Marketing Flowchart” in the
Beef that is slaughtered above report will help you to understand
off pasture and sold the issues involved in pursuing different
locally is generally con- marketing strategies.
sidered more sustainable
than feedlot-finished, Keep in mind that if a marketing plan is
mass-marketed meat. to be successful, you must know the unit
Sustainability means cost of production (UCOP). For long-term
that the best interests of success, decisions need to be based on
the farm family, the com- the knowledge of what the UCOP is, and
munity, and the environ- whether it is competitive in the market-
ment are being taken place. An excellent resource for economi-
care of. For some con- cally based cattle marketing decisions can
sumers, sustainability is be found at Harlan Hughes Market Advisor
already a strong selling Web site (see Resources).
Page 2 ATTRA Beef Marketing Alternatives
3. Part One: curement, transportation, and selling
costs—costs that may be incurred if cattle
Adding Value to Beef in were in regular market channels. In most
the Conventional Market instances, when discussing retained owner-
ship, it involves actually owning your calves
Traditional cattle markets are fragmented, until harvest. This may or may not involve
and inefficiency seems to thrive in the beef other parties that background or finish the
production industry. The inefficiency also calves on contract prior to harvest.
creates opportunity for those willing to
do some extra work, assume some of the Prior to heading off into retained owner-
risk, and work with others. If you are will- ship, you might consider getting involved
ing to work differently and produce cattle in one of several Ranch-to-Rail programs
that the market wants, is it really that risky? that exist around the country. These pro-
Well, with proper planning, the disappoint- grams allow producers to gather informa-
ments should at least be fewer than when tion on how their genetics will perform in a
simply selling calves at the sale barn every feedlot and how the finished cattle may fit a
year, crossing your fingers, and hoping for marketing grid. These programs typically
the best. But, if your cattle don’t fit, and allow producers to enter a few head of cat-
you don’t want to change, then you prob- tle, combining them with other producers’
ably need to keep doing what you’ve always cattle to make full pens. Producers receive
done. That’s the thing about the open mar- both growth data and carcass data on their
ket: someone will always determine for you own cattle as well as the entire group, so
what the risk of owning your cattle is and that useful comparisons can be made. Con-
pay accordingly. tact your state Extension Beef Specialist or
One of the easiest ways to add value to your state cattlemen’s association for more infor-
own cattle is to know what the market wants mation on the availability of this type of
to pay for and then move in that direction. program in your area.
For example, the commodity beef mar-
ket currently wants Yield Grade 3 or bet- Alliances
ter, with a carcass weight of 750 pounds, In a marketplace dominated by large buy-
grading Choice, and reaching those targets ers, the independent small producer is at
before 15 months of age. a disadvantage. By creating economies of
Another guide to increasing profits within scale and allowing for effective coordina-
conventional marketing channels empha- tion, alliances among producers with simi-
sizes retained ownership (see Resources/ lar goals can add value to beef and increase
Retained Ownership). This production and the members’ marketing leverage. Alliances
marketing strategy offers certain advan- can integrate the cattle market both hori-
tages. Retaining ownership can lower pro- zontally (among producers) and vertically
Important considerations with retained ownership
• Producer size. Many producers will not have enough calves of similar kind to fill a pen at most feed yards.
Smaller producers may want to consider forming a marketing group to pool calves with other small producers.
• Cost of production. Knowing your cost of production is critical to making decisions regarding profitable
opportunities in the market.
• Information. Good, reputable information and awareness of current trends is helpful in marketing decisions.
• Financial requirements. Retained ownership requires additional capital and delays income. Can your cash flow
be adjusted to deal with these issues?
(Retained Ownership Strategies for Cattlemen. Davis et al., 1999)
www.attra.ncat.org ATTRA Page 3
4. (among producers, breeders, feedlot opera- grasp of their costs of production. Before
tors, packers, etc.). joining an alliance, Hogan recommends
first finding out the carcass quality of
An alliance is generally developed around
your cattle.
some common goals or values, which may
include a health and management pro- Retain a set of cattle, run them through to the
gram, a specific breed, a geographic iden- rail and see how they do. Once you’ve figured
out where you are and where you want to be,
tity, or an emphasis on leanness. Alliances pencil out what it will cost you to get there…
allow cow-calf producers to share equally The key is to avoid discounts. If that means
in potential profits through retained owner- a rancher has to participate in an alliance
ship, and improve beef cattle consistency to learn how to do it, then join one. But in
by grouping together animals of like type, chasing a premium, don’t lose sight of all the
finish, and cutability. Alliances do not guar- other efficiencies. That premium won’t cover
what you lose. Whether marketing through
antee profits. Premiums are given only to an alliance or outside of one, you’re still a
cattle that meet specifications. Good man- price taker and the only way you can be prof-
agement is the key. Most alliances pro- itable is for production costs to be lower than
vide carcass data feedback to producers. your receipts. (Roybal, 1998)
(Anon., 1997)
C
ooperative Marketing Cooperatives
Colorado rancher Dan Kniffen offers the
marketing following cautions for those considering An increasingly common type of alliance is
often takes whether to join an alliance. the marketing cooperative. A cooperative is
the form of packag- • The best source of information is a producer-owned, democratically operated
ing cattle in pools direct contact with the alliance’s pro- business with written by-laws. Cooperative
for sale. gram coordinator. Ask as many specific marketing arrangements among cattle pro-
questions as you can think of. Also ducers often take the form of packaging cat-
ask for names and phone numbers of tle in pools for sale. Packaging means that
other participants.
cattle are merchandized by putting them
• A good contract will protect both parties into groups with particular characteristics
in the agreement, providing a timetable to meet the needs of buyers. (Bailey, 1996)
and specifying the responsibilities and
fi nancial liability of everyone involved. While most cattle operations in the U.S. are
• Some alliances will require you to place relatively small, the marketing system is
a minimum number of cattle in the pro- geared toward large, uniform lots of cattle.
gram to participate. Almost all alliances The number of cattle in a lot influences the
have specifications on the genetic com-
position or biological type of the cattle
price buyers are willing to pay. The opti-
that are accepted. There are also limita- mum lot size for feeder cattle sold through
tions on carcass size and quality. a regular ring auction is 50 to 55 head; for
• The most critical aspect of an alliance a video auction the number rises to about
for the producer is the pricing formula. 240 head. Uniformity of weight and sex is
You must absolutely do your homework also important in getting the best price for
in this area. Once you’ve determined a lot. A study conducted at Utah State Uni-
how the base price is established, you versity found that buyers at a video auction
must pay particular attention to the
“premium” and “discount” categories.
paid approximately $1.70/cwt. more for
It’s quite possible to receive enough dis- uniform lots of cattle than for lots that were
counts on a few non-conforming cattle not sorted by sex and weight. This means
to offset all the premiums received on that a 500-pound calf sold in a uniform lot
a majority of the cattle. Producers who would bring $8.50 more per head than a
have some estimation of how their cattle similar animal sold in a non-uniform lot.
will perform in the feedlot as well as on
the rail are in the best position for this (Bailey, 1996)
type of marketing. (Kniffen, 1998) According to the 2002 Census of Agricul-
According to financial consultant Tom ture, the majority of farms with beef cat-
Hogan, few cattle producers really have a tle have fewer than 50 head. (USDA NASS,
Page 4 ATTRA Beef Marketing Alternatives
5. 2002) The average cow-calf operator, after extra work, and, obviously, a willingness
accounting for weaning percentage and to cooperate with other ranchers. For a co-
held replacement heifers, probably has op to work, rules must be fi rm, fair, and
fewer than 30 calves to sell each year— strictly enforced. The rules must set the
of both sexes and with a range of weights. quality standards of the group; any mem-
Packaging cattle into uniform lots of ber whose cattle do not meet the standards
optimum size is therefore not possible is not allowed to sell through the co-op.
for most individual cow-calf operators.
For detailed information and assistance
(Bailey, 1996)
on forming a cooperative, contact the
For the small producer selling in the con- USDA-RBS Cooperative Services Program
ventional market, a cooperative calf pool (see Resources). For a “yellow pages” of
is a great way to get the best possible existing alliances, contact BEEF Magazine
price. It does require commitment, time, (see Resources).
A Cooperative in Utah operates as follows:
1.) Each member of the co-op indicates the number of steer and heifer calves he or she will provide to the pool the com-
ing year. This becomes a marketing agreement between the co-op and the producer.
2.) The calves are pre-priced through a video auction using videos and descriptions of “representative” calves. The calves
normally are sold in six pools—three for steers and three for heifers, based on different weights. For example, the three
steer pools may have average weights of 450 lbs., 525 lbs., and 575 lbs. The pools normally range in size from 150 to
250 head. Pre-pricing through a video auction eliminates the need to gather the cattle to obtain bids. Producers know
the day delivery will take place and the price they will receive before the cattle come off the range.
3.) On the day of delivery, producers are responsible for bringing their calves to the load-
ing/unloading facilities. After unloading, the calves are brand inspected and sorted for
different pools. The sorted groups for each producer are weighed, and then are placed
into their respective pools. Records are maintained on the number and weights of cat-
tle for each producer in each pool. After the pool is completed, the cattle are loaded
and shipped.
4.) The co-op is paid by the video auction company and the co-op issues a check to each
producer based on the total weight they contributed to each calf pool.
Producers in this cooperative believe that pooling has been a very successful method for
them to increase the price they receive for their calves. No members of the co-op have
more than 200 mother cows, and some of the producers have fewer than 10 calves to con-
tribute to the overall pool. (Bailey, 1996)
Part Two: and inspired others to by-pass the industry
and market their own products.
Alternative Marketing
At the same time, the industry has faced a
of Beef continuing decline in beef consumption. By
Corporate consolidation in the beef indus- the early 1990s, chicken sales had surpassed
beef sales in the U.S. for the first time. (Levi
try has narrowed the marketing options for
et al., 1998) Factors in this decline in mar-
small-scale producers. It is increasingly ket share include the following.
hard for the family ranch at the bottom
of the food-processing chain to maintain • Lifestyle changes among consumers
acceptable profits. This environment has • Health risks associated with beef fat
pushed many ranchers out of the business, and with “red meat” in general
www.attra.ncat.org ATTRA Page 5
6. • Concerns about use of hormones, spent on thoroughly researching the poten-
steroids, and antibiotics tial markets for your product. You should
• Concerns about bacterial contam- also carefully read the ATTRA publication
ination Direct Marketing prior to any investment in
this area. Understand that niche market-
• “The inability of the consumer ing requires different personal skills and
to purchase a consistent, quality a tremendous time commitment. Be honest
product from the traditional meat in a self-assessment. Do you really have
case.” (Levi et al., 1998) the desire, dedication, skills, and willing-
ness to deal with consumers, retail buy-
Niche Markets ers, and government agencies? It may be
It is clear that the industry is failing to worthwhile spending your spare time for
meet the demands of a considerable num- a year collecting, reading, and analyzing
ber of consumers. The successful niche information about your potential market
marketer will target those poorly served before you invest in labels, advertising,
consumers, identify their needs, and pro- and retaining a large portion of the calf
duce a consistent, high-quality product crop for alternative markets.
that satisfies those needs. Before going into
direct marketing as a substantial source Alternative beef marketing operations typ-
of revenue for the farm business, serious ically describe their product with some
consideration and much time should be combination of the following terms: lean,
organic, natural, pasture-finished (or
grass-fed or grass-finished). Other common
selling points for alternative beef include:
Select market research and findings—a great source of “no antibiotics,” “locally raised,” “family
information and potential leads
farm,” and “humanely produced.”
• The appeal of purchasing locally produced meats
appears to be considerably greater among buyers from Before a beef product can be labeled with
commercial food service establishments not affiliated terms that denote uniqueness or superior-
with a chain than among chain-operated establishments. ity of some kind, the producer must fi le an
• Survey data indicate that unsolicited telephone calls “Animal Raising Claim” with the Labeling
are the single most important methods by which buyers Review Branch of the USDA. This involves
locate new suppliers, followed closely by trade show submitting a label application (FSIS Form
participation. 7234-1) and a prepared (manufactured)
• Eighty-four percent of surveyed buyers prefer that sales label that includes the claim in question.
representatives seeking business accounts with their In addition, an Operational Protocol (OP)
firms arrange a formal appointment rather than arriving that describes in detail the production
unannounced. practices employed, affidavits and testi-
• Buyers from higher monials, feed formulations, and any appli-
priced establish- cable certificates, must also be submitted
ments are also with the application. An OP must be in the
more likely to pur- producer’s own words and must state in
chase meat prod- detail how the animals are raised, includ-
ucts from a fam- ing ration formulations, sick animal pro-
ily-run agribusiness
and to advertise the
tocol, herd health management, and other
origin of their meat facts relating to the proposed claim (e.g.,
products on their “no antibiotics,” “natural,” “organic”). The
menus as a way term “chemical free” is not allowed to be
to distinguish used on a label. (Levi et al., 1998) For
themselves in the details on submitting an Animal Raising
marketplace. Claim, including specific requirements for
(Tropp et al., 2004)
the OP, contact the Compliance Assistance
Division of FSIS (see Resources).
Page 6 ATTRA Beef Marketing Alternatives
7. Lean beef Lean beef appeals to more than a niche
While the industry has paid some heed market—the mainstream consumer trend is
to the growing consumer demand for lean toward low-fat and fat-free foods. Though
beef, the existing system is still based on the industry has been slow to respond to
USDA standards that give the best grade to this reality, the grading process will most
carcasses with the most marbling. A grow- likely be changed to accommodate produc-
ing agitation within the industry seeks to tion and marketing of lean beef, which is
reform the grading process to better reflect defi ned as having 25 percent less fat than
current market trends. the industry average. While “organic” and
“pasture-fi nished” beef clearly represent
niche markets, lean beef is suited to the
conventional marketing structure. Lau-
ra’s Lean Beef (see box) is an example of
Laura’s Lean Beef a large-scale alliance that combines an
Based in Kentucky, Laura’s markets unconventional product with conventional
lean beef in nine states. No preserva- marketing methods. The small niche mar-
tives, salts, or fillers are used in pack- keter probably cannot rely on leanness
aging. Started in 1985 as a “value add- alone as a selling point. To compete with
ing experiment to a family stocker lower-priced conventional lean beef, other
operation,” by 1995 the company was qualities lacking in the mainstream prod-
debt-free, worth $20 million, and uct will need to be highlighted, with an
employing 30 people. Today, Lau-
emphasis on customer service.
ra’s Lean Beef is sold in 3,000 stores
in 33 states. Retail sales for 2001 are
expected to top $55 million. Organic beef
The company contracts with family Until recently the USDA did not permit
farms to raise genetically lean breeds “organic” labels for livestock products,
such as Limousin and Charolais, on nat- pending federal standards for organic cer-
ural feeds only, with no routine anti- tification. Even farm names with the word
biotics or hormone implants. Graz- “organic” were not permitted on the label.
ing, particularly rotational grazing, is
However, in January 1999 the USDA
an important part of the program, as
is low-stress handling of the animals. approved the use of a federal label for the
The cattle are pasture-finished, with a interstate sale of “organic meat.” (Hamil-
quick grain feed at the end. ton, 1999) As with other labeling claims,
the “organic” label must be evaluated
As a high-volume commercial busi-
ness, Laura’s Lean Beef is not suited
and approved by the USDA’s Food Safety
to working with small cow-calf pro- Inspection Service (FSIS). An application
ducers on an individual basis. Like the must be submitted, accompanied by the
beef industry in general, the company proposed label and the documen-
deals with truckload lots of uniform tation provided by the certify-
weights and breeding. Small produc- ing organization.
ers would need to create a coopera-
tive calf pool in order to work with the The Certified Organic Food
company, which does offer price pro- Directory lists organic
tection to ranchers with whom it con- beef buyers and suppli-
tracts. (Nation, 1995) Producers inter- ers around the country.
ested in the details of Laura’s cattle Some market conven-
program should visit the company’s
tionally; others direct-
Web site, www.laurasleanbeef.com/cat-
tleProgram/. See Resources for further market. (See Resources
contact information. for information on order-
ing this publication.) For a
more detailed discussion of
organic certification, and a list
www.attra.ncat.org ATTRA Page 7
8. National Organic Program—Livestock Standards
These standards apply to animals used for meat, milk, eggs, and other animal products represented as
organically produced.
The livestock standards state:
Animals for slaughter must be raised under organic management from the last third of gestation, or no later than the
second day of life for poultry. Producers are required to feed livestock agricultural feed products that are 100 percent
organic, but may also provide allowed vitamin and mineral supplements. Organically raised animals may not be given
hormones to promote growth, or antibiotics for any reason. Preventive management practices, including the use of
vaccines, will be used to keep animals healthy. Producers are prohibited from withholding treatment from a sick or
injured animal; however, animals treated with a prohibited medication may not be sold as organic. All organically
raised animals must have access to the outdoors, including access to pasture for ruminants. They may be temporarily
confined only for reasons of health, safety, the animal’s stage of production, or to protect soil or water quality.
USDA National Organic Program Production and Handling Standards
of certifying organizations, request the colorings or artificial ingredients” or “mini-
ATTRA publication Organic Certification mally processed”). “Natural” production
and the National Organic Program. Addi- methods must be documented. In popular
tional organic livestock publications from usage, the term “natural” commonly refers
ATTRA include the Organic Livestock to beef that has been raised mostly on pas-
Workbook and Organic Livestock Documen- ture, without routine use of medication. The
tation Forms. feed is not necessarily organic.
Producers interested in raising organic
beef should complete an economic feasibil- Coleman Natural Meats
ity study and do thorough market research
Based in Colorado, Coleman is the
before investing in this market. The require- nation’s largest producer of certified
ments are strict, and the additional docu- all-natural beef, and the first to receive
mentation can be cumbersome for some pro- a USDA “natural” label. Coleman con-
ducers, especially those with smaller herds. tracts with more than 600 ranchers
The annual fees for inspection can add a throughout the West to produce meat
significant cost to production; the additional without hormones or antibiotics, and
labor of daily record keeping can have a the vacuum-packed cuts are marketed
large impact on the profitability of this sys- nationwide in many natural and main-
stream food stores. Coleman promotes
tem. A key to using “organic” as a market- itself as a steward of the environment,
ing tool is to ensure that organic process- educating ranchers about grazing prac-
ing is available. Locating a USDA-inspected tices that improve range conditions. This
processing plant can be difficult, but an appeals to “green market” customers
organically certified, USDA-inspected pro- who seek ecologically raised products.
cessor is a very rare commodity. For more Their meat production is advertised as
economic information on organic beef pro- natural, humane, and “unhurried.” See
duction, see AgMRC under Resources– Resources for contact information.
Niche and Direct Marketing.
Natural beef
Under current USDA policy, meat may carry
the “natural” label if it contains no artificial
ingredients (color, flavor, preservatives, etc.)
and is minimally processed. The label must
explain the use of the term (e.g., “no added
Page 8 ATTRA Beef Marketing Alternatives
9. Pasture-finished beef a level of fi nishing 25 percent of cattle on
pasture, it would be a significant change.”
The 1997 UC-Davis report on “Natural
(Nickel, 1998)
Beef,” in summarizing the history of beef
finishing in the U.S., notes that: Pasture-fi nished beef (PFB) is lean beef.
The feeding of high energy, grain-based Sometimes it is fi nished entirely on pas-
diets to beef animals prior to marketing is a ture; sometimes there is a short period
relatively new phenomenon. Prior to World of grain-feeding (as in the case of Lau-
War II, beef was primarily fi nished on for- ra’s Lean Beef). The essential elements of
age. Beef animals were developed relatively high-quality PFB are high-quality pasture,
slowly on forage-based diets, were signifi-
cantly older at slaughter, and aged post-mor- appropriate genetics, young slaughter age,
tem to enhance tenderness… The majority of attention to factors that affect fl avor, and
these animals were marketed through small, aging of the carcass.
community-based packing plants, with the
financial rewards for the production and mar- High-quality pasture. “Bluegrass, orchard
keting of the product remaining in the local grass, brome grass, endophyte-free tall
economy. (Levi et al.,1998) fescue with a 30–50 percent component
In recent years there has been a resurgence of legume should be considered. Alfalfa
W
of interest in pasture finishing among North should not be overlooked if your situation
hat will
American graziers. The monthly periodi- is suitable for it. Tall fescue with high lev-
els of endophyte infection will not work. push the
cal The Stockman Grass Farmer is a forum
for these pioneers. Its editor, Allan Nation, We need animal gains of 2.0+ lbs. per day practice
proposes that producers of beef cattle begin and dirty fescue just won’t do it, particu- of grass finishing
to think of themselves as grass farmers, larly in the summer… Pastures should be forward are people
with pasture as their main crop. This is an kept vegetative—no seed heads—and 6–10 with environmental
idea whose time has come, though it is not inches in height at turn-in.” (Bartholomew concerns.”
a new idea. Nation quotes a classic refer- and Martz,1995) Management-intensive
ence book, Forages, published in 1951 by rotational grazing and other resource-effi-
Iowa State: “The grassland farmers are cient grazing practices are recommended.
often craftsmen in the culture and use of Several ATTRA publications on rotational
grass. [One] takes into account soils, plants, grazing and other grass-farming topics
animals, and interrelationships. Adequate are listed in the Resources section. Also
acreages of adapted grass-legume combi- be sure to check with local Extension and
nations are provided, depending upon soil NRCS personnel.
needs. High quality forages are emphasized Genetics. Good forage-converting genetics
in livestock production, with grains supple- are important. This means fast-maturing
menting rather than dominating the feeding breeds that tend to marble on pasture with
practices.” (Nation, 1997) The term “grass a lower amount of backfat. Ontario agrono-
farming” reflects the fact that high quality mist Ann Clark recommends using mainly
pasture is the prerequisite for healthy ani- medium-framed, early maturing British
mals and healthy profits. breeds. (Nickel, 1998) Smaller-frame Brit-
In 1997 The University of Missouri’s For- ish cattle are well-suited to direct market-
age Systems Research Center completed a ing, as families may like the smaller carcass
five-year study “designed to research the size and smaller cuts of meat. Research at
fi nishing of beef cattle on pasture without the University of Missouri’s Forage Systems
the use of a confinement feedlot.” (Martz et Research Center found that medium-frame
al., 1998) According to one of the research- cattle that fi nish at 1050 to 1200 pounds
ers, animal scientist Fred Martz, “What work well for pasture finishing. (Bar-
will push [the practice of grass finishing for- tholomew and Martz, 1995) The research-
ward] are people with environmental con- ers used Angus, Gelbvieh, and Hereford
cerns. Pasture fi nishing won’t ever totally crosses. Brahman influence is important in
replace feedlot fi nishing, but if we get to the South for heat tolerance. It is important
www.attra.ncat.org ATTRA Page 9
10. to note that cattle bred for feedlot finishing According to researchers at the University
may not work for PFB. of California, “The fl avor of the meat is
directly linked to the feed available to the
Young slaughter age. The most important
issue related to tenderness of beef is the animal. The traditional grain-fed product
age of the animal at slaughter. Plan to have has the advantage of a consistent feed that
pasture-fi nished cattle ready for slaughter in turn produces a consistent-tasting prod-
at 16 to 22 months of age. One “problem” uct. Grass-fed beef, on the other hand, is
associated with PFB that may be solved by reliant on the native forage available… The
slaughtering before 18 months is yellow types of grass can vary from field to field
fat. This is a problem due to public per- creating a problem in flavor consistency of
ception that beef fat should be white; it is the meat.” (Levi et al., 1998) Grain supple-
not a true quality issue. The yellow color mentation on pasture or a short period of
simply indicates a higher level of beta-car- grain feeding before slaughter can reduce
otene (precursor to vitamin A) in the fat or eliminate the “stronger” taste of grass-
of animals fi nished on forage. “Yellow fat fed beef. Also, pastures should be man-
on poultry and beef, extremely orange egg aged to avoid plants, such as onions, that
yolks and naturally yellow butter reflect can impart an off-flavor. PFB is defi nitely
high levels of chlorophyll in the diet and not synonymous with “bad-tasting.” Mem-
low levels of saturated fat.” (Salatin, 1995) bers of the Tallgrass Beef cooperative in
A direct marketer who educates customers Kansas fi nd that the flavor of their PFB is
about yellow fat might turn it into an asset preferred by their clientele, which includes
indicating a natural, nutritious food. In chefs. (Nickel, 1998)
any case, the consensus among producers Aging of the carcass. While researchers in
seems to be that if animals are slaughtered Missouri found no off-flavors in PFB, “the
within the 18-month age range, fat will not
taste panel did detect a lack of tenderness
appear yellow.
when the meat was tested right after slaugh-
Flavor. The taste of grass-fed beef dif- tering.” The researchers re-tested the beef
fers from that of grain-fed beef, although after it had been aged for one, three, and
the difference is usually subtle. Studies five weeks, and found that the PFB aged
in Missouri and Alabama have found that three weeks was equal in tenderness to
consumers could not distinguish between feedlot-fi nished beef. A PFB producer in
grain-fi nished beef and beef fi nished on New Hampshire, who markets under his
pasture. Still, PFB has a reputation for tast- own label, allows his beef to hang four
ing “stronger” than grain-finished beef. weeks. He feels that aging is very impor-
tant to quality. Aging also contributes to the
characteristic flavor associated with beef.
As noted earlier, the USDA grading system
is based largely on marbling. Because of
this, beef finished on pasture tends to grade
relatively poorly. In a University of Georgia
study that compared carcass quality of PFB
and feedlot-finished beef, the USDA grades
were split as follows.
Grass-fed: 15 percent Sta nda rd,
70 percent Select, 15 percent Choice
Grain-fed: 0 percent St a nda rd,
45 percent Select, 55 percent Choice
The taste panels, however, detected no dif-
ference in eating quality between the two
Page 10 ATTRA Beef Marketing Alternatives
11. types of beef. Canadian researcher Paul
McCaughey comments, “The taste panel Constraints to Finishing Cattle on Forage
work we’ve done shows there are many
factors affecting eating quality apart from • Genetic composition of current herd
marbling. In fact, USDA experiments have • Potential to produce both winter and summer annuals
shown that marbling accounts for only for continuous pasture availability
about 5 percent of beef’s eating quality—
• Productive capabilities and fertility of soils
yet marbling is what we base our entire
grading systems on.” (Nickel, 1998) • Viable number of marketable animals
Clearly, PFB sold conventionally under • Ability to adopt a grazier’s mindset when addressing
the present grading system will “take a challenges
price kicking—to the tune of $220/head,
• The ability and time to develop a consistent and
or up to a 24¢/lb. discount.” (Martz et dependable market
al., 1998) However, this loss may be off-
set by cost-of-gain savings. The five-year Whole Farm Planning for the Production of Grass-fed Beef, Southern
research project in Missouri showed cost SARE Project #LS00-113.
of gain for grass-fi nished cattle to be as
low as $27/cwt., compared to $60/cwt.
for feedlot cattle. Land, labor, interest, Strong evidence suggests that grass-finished
feed, and all other variable costs were beef is more nutritious and healthful than
included. (Nickel, 1998) The Missouri grain-fed beef. The case is presented defin-
researchers concluded that “cattle can be itively by Jo Robinson in her recent book,
fi nished on pasture and the resulting beef Pasture Perfect. All PFB producers should
will be acceptable for the conventional read this book and use it as a reference
meat trade… The use of maximum inputs to educate customers. See Resources for
of pasture into the fi nishing of beef will ordering information.
usually result in the most economic gains
as long as cattle are taken to a level of Direct Marketing
fi nish to grade Choice and/or Select and Before beginning an alternative market-
market discounts are avoided.” (Martz et ing enterprise, understand the differences
al., 1998) But until the conventional mar- between commodity marketing and direct
ket learns to deal rationally with PFB, marketing. Allan Nation, editor of Stockman
alternative marketing structures are bet- Grass Farmer, puts it this way:
ter suited to this premium product. Rather
A commodity orientation means that as long
than being graded and sold on the hoof, as you meet the specs and can stand the price
PFB is typically custom-processed and you pretty much tell everyone else to go fly
direct-marketed to consumers. a kite. Such a selfi sh attitude absolutely will
not work in direct marketing… In the U.S.,
A recently completed SARE project, consumers expect an attitude of deference
conducted by ATTRA, the University of and responsiveness to their wants and needs.
Arkansas, and the University of Tennes- If you are unable or unwilling to develop—
see, determined that quality grass-fed beef or convincingly fake—such an attitude, stay
in commodity-priced agriculture. However,
can be produced economically. It retains if you see service to others as a noble call-
inherent nutritional values if the proper ing, don’t let the lack of specific marketing
supplements are used in conjunction with or production skills deter you. Aptitudes are
quality forages. The study worked with ten rather easily learned. It is our attitudes that
farmers in northwest Arkansas to evaluate are difficult to change and that most often
determine our fate. (Nation, 1999)
the possibilities for grass-fed beef produc-
tion. It concluded that not all farms have Direct marketing brings the producer and
the capabilities to fi nish cattle on forage the consumer together in a way that the
due to several constraints. mass market cannot, and this is its great-
www.attra.ncat.org ATTRA Page 11
12. est strength and advantage. Direct market- completely satisfied with. “A new business
ing is “relationship marketing.” The fi rst needs virtually 100 percent customer sat-
step in building the relationship is to iden- isfaction from day one to survive. This is
tify your customers. They will not be “just because any new business is necessarily
anybody.” Your customer base will consist drawing from a very small customer base.”
of folks who desire a special product, and (Nation, 1999)
their needs should be your fi rst consider-
The authors of the University of California
ation, before you actually develop your prod-
uct. First, talk to potential customers one at study Natural Beef: Consumer Acceptability,
a time. Find out what characteristics they Market Development and Economics recom-
value most in a premium beef product— mend transferring only a portion of your
high quality, low price, leanness, organic or cattle production into the new system at
“natural” production, home delivery, par- fi rst. This will give you an opportunity to
ticular cuts, and so on. Develop a brand learn the ups and downs of alternative mar-
name and a marketing/packaging strategy keting while putting only a small percent-
that capture the most important of these ele- age of your income at risk. Diversify your
ments, and preview your “brand” to your production a portion at a time, increasing
the number of animals in the new system as
I
intended customers.
t is both risky you develop retail skills and market connec-
and inefficient When you feel you have the right combina- tions. (Levi et al., 1998)
to develop a tion to appeal to your niche market, then
develop the actual product. This approach While you have “relationship marketing” on
product first and
can conserve resources, including your lim- your side, the major beef packers have econ-
then try to find a ited capital. It is both risky and inefficient to omy of scale on theirs. Since you will not be
market for it. develop a product first and then try to find a able to compete with mainstream beef pro-
market for it. Remember that the “product” ducers in terms of price, you must deter-
is much more than the beef itself; the prod- mine the appropriate premium to place on
uct is also service, packaging, your farm’s your product. Pricing is a critical and dif-
identity, your production philosophy, and ficult task, and under-pricing is a common
even price. For your product to stand out pitfall. The price has to cover costs of pro-
from the competition and attract repeat cus- duction, re-capitalization of the enterprise,
tomers, it must be carefully differentiated and an acceptable profit. Profit should be
from other types and brands of beef. planned for at the outset. If profit is thought
of as “whatever is left over,” there will prob-
Take time to develop your beef product and ably be no profit. At the same time, an
work the kinks out of the production pro- over-priced product will not sell. Your ini-
cess. Begin by making the product for your- tial market research should determine mar-
self and your family. Next, produce it for ket size, market share, and the price your
your friends who have tried it, liked it, and niche consumer is willing to pay for pre-
asked for it. The last step should be mar- mium beef. Is that price sufficient to make
keting to consumers. Allan Nation writes, this a profitable venture?
“If you are considering getting into direct
marketing, don’t bet the farm on it. Keep Joel Salatin, a nationally recognized grazier
doing what you are doing for a living and in Virginia, has been very successful at rais-
start learning and experimenting on a small ing and marketing pasture-fi nished beef.
scale… [T]he best guinea pig for this period He earns $200 to $300/head net by direct
of trial and error is yourself, your fam- marketing to 400 regular customers. (Sala-
ily and your friends.” If your family and tin, 1995) His book Salad Bar Beef presents
friends are not crazy about your grass-fed a proven production and marketing system
steaks and don’t request more, “you are “that can make an excellent profit from a
still in your apprenticeship period and are small cow herd regardless of the commod-
not yet ready to be in business.” Don’t try ity price of calves.” “Salad bar beef” is
selling anything that you yourself are not Salatin’s consumer-friendly term for lean,
Page 12 ATTRA Beef Marketing Alternatives
13. healthy, tasty meat raised locally on fresh, Salad Bar Beef is recommended read-
high-quality pasture. Salatin describes a ing for anyone considering alternative
three-pronged approach to developing a cli- beef marketing. It covers both production
entele for this type of beef: and marketing topics, all from the per-
1) Samples. “We knew that the only way to get spective of a successful alternative beef
people to buy salad bar beef was to get it into operation. See the Resources section for
their mouths. We gave samples to anyone we ordering information.
thought might be interested. Over the years,
we’ve never given anything away that didn’t Salatin sells his beef and other farm prod-
come back fourfold… Free samples are one ucts direct from the farm, taking orders
of the underpinnings of successful market- once a year by mail and phone. Other
ing. We found a tremendous prejudice to potential outlets for direct sales to consum-
non-grain beef. People by and large just
knew it would be tough, stringy and gamey. ers include farmers’ markets and local gro-
To overcome that, we had to introduce them cery or health food stores interested in car-
to it without any risk. The response has rying farm-fresh products. Stores, however,
always been tremendous to this technique.” are usually uninterested unless you can
2) Education. “We put together a slide pro- ensure a steady supply.
gram about our farm, titled it ‘Environmen-
tally Enhancing Agriculture’ or whatever the Upscale restaurants constitute another pos-
group wanted to call it, and began making sible outlet. Many chefs appreciate the fla-
presentations for local organizations” such vor and freshness of locally raised, grass-
as Rotary, Kiwanis, Women’s Clubs, Garden fed beef. Some restaurants have developed
Clubs, and American Association of Retired informational packets on where their ingre-
Persons (AARP). “The program is educa-
tional, not a sales pitch. But at the end, quite
dients come from, “to build rapport with
innocently, I’ll say, ‘Now if any of you would customers and set the restaurant apart from
like to participate in this type of agriculture, other dining experiences.” (Levi et al.,
I happen to have some order blanks with me 1998) Quality and consistency will be this
and you’re welcome to sign up.’” market’s main concerns. Chefs may be inter-
Other educational methods include bro- ested in prime cuts as the majority of their
chures, newsletters, newspaper articles, purchase, making it necessary to develop
and one-on-one conversations. It is up to other marketing outlets for hamburger and
you to educate potential customers on how
and why your beef is different and bet-
roasts. Marketing to restaurants may pro-
ter than the conventional product. Educa- vide the greatest return on investment for
tion should include instructions on proper primal cuts, but is generally smaller in vol-
cooking as well. Salatin points out that the ume and requires more work per unit of
common fast-cooking methods are suited to sales. (Levi et al., 1998)
marbled USDA Choice, but not to grass-fed
lean beef. He recommends slow cooking his
beef for the best taste, greater tenderness,
and improved digestibility.
3) Customer Appreciation. This gets to the heart
of “relationship marketing.” When the con-
sumer knows and trusts the producer per-
sonally, the relationship built between them
is not easily broken. Good sellers know and
use their customers’ names. Loyalty helps
bring in repeat customers. The greater the
loyalty and satisfaction, the higher the likeli-
hood of repeat business even though cheaper
beef may be available at the grocery store.
“The two things supermarkets cannot do are
provide high-quality food and offer a rela-
tionship.” By giving detailed, personal ser-
vice to his customers, Salatin ensures that
they will spread the word about his product.
(Salatin, 1995)
www.attra.ncat.org ATTRA Page 13
14. Taking your operation from live sales to ington. See the Resources section for con-
marketing of meat may require changes in tact information and more links to articles
your production focus. Inventory manage- about cooperative efforts.
ment will be a primary issue. Beef produc-
ers who have had a short calving and mar-
keting period for the sake of efficiency may
Legal Considerations
have to time production to match variable Marketing activities are affected by a wide
consumer demand. Restaurants often have variety of laws and regulations at federal,
a highly variable demand for products, so state, county, and city levels. While regula-
you may either have to carry inventory or tions vary by type of enterprise and loca-
be able to move products quickly from live tion, some general rules apply to all areas
to useable form. Selling directly to con- of direct marketing. Some of these legal
sumers as Salatin does could allow you to considerations include the type of business
focus on seasonal production. Freezing beef organization (sole proprietorship, partner-
increases the ability to manage inventory, ship, etc.), zoning ordinances, small busi-
but adds storage charges to the cost of pro- ness licenses, building codes and permits,
duction. Generally, the larger the scope of weights and measures, federal and state
Y
your enterprise and the more outlets you business tax issues, sanitation permits and
our best have, the less challenging inventory man- inspection, food processors’ permits, and
resource for agement will be. (Levi et al., 1998) many, many others. If you plan to employ
informa-
This section is only an introduction to some workers, there will be still more require-
tion and inspiration aspects of direct marketing of beef. The ments to meet, such as an employer tax
is fellow producers, ATTRA publication Direct Marketing pro- identification from the IRS and state work-
whose experience vides more detailed information on enter- ers compensation insurance. Environmental
can save you many prise evaluation, marketing research and laws also influence farm operations.
surprises and
planning, promotion and publicity, pricing Always check with local, state, and federal
and profitability, and direct market alterna- authorities before marketing any food prod-
missteps. tives. Another good source of information is
uct. Processed foods are heavily regulated
the SARE publication How to Direct Market
to protect public health. Stay informed,
Your Beef. Also refer to the Resources sec-
since rules and regulations change often,
tion of the present publication. Your best
resource for information and inspiration and keep good records to prove that you’re
is fellow producers, whose experience can in compliance.
save you many surprises and missteps. Adequate insurance is essential. “The
closer you get to the consumer by direct
Cooperatives for Alternative marketing, the higher the liability risk.”
Beef Marketing (Levi et al., 1998) Every operator should
have a general insurance policy to protect
Co-op marketing can be adapted to alter-
against loss of buildings, merchandise,
native markets. A great example is the
CROPP cooperative, which markets cer- and other property. A general policy may
tified organic dairy, eggs, produce, and include liability insurance for products and
meats nationally under its “Organic Valley” premises. However, general comprehen-
brand name. Formed in 1988, CROPP is sive farm liability insurance often does not
now the largest producer of organic dairy cover on-farm marketing or direct market-
products in the U.S. Among the more ing operations. A separate employer’s lia-
recent additions to its product line is pas- bility insurance policy may be required to
ture-fi nished beef, marketed as Organic protect you should an employee be injured
Prairie. CROPP is a farmer-owned and on the job. See Resources for information
operated marketing cooperative, consisting on The Legal Guide for Direct Farm Market-
of more than 190 small to mid-sized fam- ing by Neil Hamilton of Drake University
ily farms in 10 states, from Maine to Wash- Law School, a comprehensive primer on
Page 14 ATTRA Beef Marketing Alternatives
15. the many legal issues that surround direct
marketing of agricultural products.
Production Note:
To castrate or not to castrate?
Processing and Packaging Some producers who direct market do not castrate their bulls
Processing is an important consideration (producers who market conventionally do castrate, since they get
for direct marketers. Custom facilities are docked for intact males). Bulls put on weight 17 percent faster than
generally cheaper to use. Large commer- steers and make leaner gains, giving them a higher dressing per-
cial, federally inspected plants may not centage. However, they may need to be slaughtered young (by 18
be geared to do custom butchering for the months), to minimize gristle, and be run in a separate herd to pre-
small beef producer. Producers should con- vent unplanned breeding. But separating the herd may not be con-
venient. Joel Salatin, for example, chooses to castrate so that he can
tact their state department of agriculture for run all his cattle in one herd.
regulations about meat processing and sale
to the public.
Beef must be slaughtered and inspected at
a federal- or state-approved facility in order works with small and very small process-
to be sold to individuals, as in the freezer ing plants to comply with the HACCP. To
beef trade, or to restaurants. If beef is pro- learn more about HACCP mandates, or to
cessed at a custom facility that is not feder- obtain copies of FSIS-developed models to
ally or state inspected, then it can only be design least-cost HACCP-compliant small
sold prior to slaughter. (Bartholomew and facilities, contact FSIS (see Resources for
Martz, 1995) This means the cattle must contact information).
be sold by the head or by live weight, which Retail and individual meat sales require
doesn’t account for wide variations in dress- packaging in accordance with state and
out percentages between animals. Joel Sala- federal food laws. Since good packaging
tin deals with this dilemma by selling his enhances sales, label design and presen-
animals for $1 per head and then adding tation are important. Vacuum packaging
shipping and handling charges based on provides superior product protection com-
carcass weight. However, we cannot rec- pared to hand-wrapping. Feeding high
ommend this practice. The liability risk levels of Vitamin E for two weeks prior to
involved should not be underestimated. slaughter increases the shelf life of meat.
Producers considering constructing a (Levi et al, 1998)
slaughter facility for their own beef should Many folks have questions about the
remember that federal, state, and local amount of edible beef a carcass gener-
regulations govern the process. The axiom ates. A good article on the topic, “Did the
“ignorance is not an excuse” applies here. Locker Plant Steal Some of My Meat?”
Farmers who intend to process on-farm by Duane Wulf, PhD, can be found at
should be aware of all federal, state, and http://ars.sdstate.edu/meats.
local regulations. Your state departments of
agriculture and health will have informa- Pricing Your Product
tion about regulations. Your county Exten-
sion office should be able to direct you to A common question among producers look-
the county agencies that regulate zoning, ing to direct market is what to charge for
the various retail cuts from a beef animal.
health, and other local regulations.
A list of prices from another supplier may
In 1996, the USDA’s Food Safety and be a possibility, or research prices in the
Inspection Service (FSIS) announced grocery store. However, someone else’s
implementation of new rules meant to prices won’t help you understand how to
ensure the safety of meat products. A major price your own products to ensure profit-
component of the regulations is the Patho- ability. Organic beef price research can be
gen Reduction/Hazard Analysis and Criti- even more difficult since few price lists are
cal Control Points (HACCP) system. FSIS available. Currently, USDA does not report
www.attra.ncat.org ATTRA Page 15
16. organic beef prices on a weekly basis as it yields and the pounds of retail meat that
does for commodity beef. can be expected.
The key to profitable pricing is to deter- A processor may be able to cut a beef car-
mine actual cost of production for a mar- cass into 40 different cuts. The question
ketable calf. Find all processing, market- you must ask is whether all 40 of those cuts
ing, labor, and management costs for a can be sold to customers at a profit? Mar-
quantity of beef produced, typically on a ket research is important to gauge the vari-
carcass basis. This method of actual cost ous cuts and the quantity that customers are
determines the break-even price for beef, willing to purchase. Round steak can be a
including organic product. large portion of the retail weight generated
Perhaps one of the worst errors you can from the rear leg of a carcass. But round
make in direct marketing is to sell your steak is lean and somewhat chewy, and is
product at a loss, while believing you are considered a low-value cut requiring some
making money. Sooner or later the loss preparation in the kitchen to be palatable to
catches up with you and it can’t be made most families. Is your market for this partic-
up with volume. ular cut large enough to move it, or should
you consider other alternatives? The point
M
arket Even if you don’t have actual production is that just because your processor can pro-
research figures to use, good, conservative pro- duce a certain retail cut doesn’t necessar-
duction budgets are available to base a ily mean it should be ordered. A continual
is impor-
preliminary plan. Consult with the state problem with direct marketed beef is the
tant to gauge the Extension beef specialist to get accurate less glamorous cuts like round steak and
various cuts and production costs for your area. various roasts. Would you be better served
the quantity that to make another product, add some value,
Get reasonable estimates, or better yet,
customers are actual carcass cut-out data, to base projec- and profitably sell it, versus taking a loss?
willing to purchase. tions of retail meat yields. Be advised that The SARE report entitled Whole Farm
most information is biased toward commod- Planning for the Production of Grass-fed Beef
ity beef, fi nished in a feed lot. Grass-fed gives more perspective on cut selection and
cattle production, for example, may yield how to consider other options for low-value
lower carcass weights with more trimming cuts (see Resources).
required at processing due to less fat, more
The first step is to determine what the
shrinkage during aging of the carcass, and
trimming of unsightly brown areas along average break-even price needs to be.
the edges of a cut’s external surface. Often, Realize that there is a tremendous amount
a few lunch hours with your processor can of shrinkage or loss that occurs along the
provide some insight into typical carcass process. Going from a live animal to a car-
cass results in a 36 to 45 percent reduction
in weight. Processing can lead to another
35 to 42 percent reduction, depending on
how much bone is cut out and how much
shrinkage occurs in the cooler during
aging. Each of those reductions pushes
your break-even price higher and higher.
For example, consider a beef carcass that
yields 350 pounds of retail meat. The calf
and production costs are $800, and pro-
cessing adds another $225, marketing is
$100, and labor and management adds
another $400. A total of $1425 in costs
are spread over 350 pounds of retail prod-
uct. The average break-even price at those
Page 16 ATTRA Beef Marketing Alternatives
17. rates is $4.07 per pound. Every pound of spreads between various cuts on the whole-
meat needs to be sold at $4.07 per pound sale level. A spreadsheet may be used to
to break even. If 140 pounds is sold at develop a retail product list, to plug in cor-
$3.00 per pound (the approximate amount responding wholesale cut price per pound,
of ground beef generated), the remaining and then to apply a traditional retail
210 pounds needs to be sold for at least markup of between 80 to 95 percent of the
$4.78 per pound to generate the same total wholesale price. For example, a wholesale
amount of money. price for IMPS-112A rib of $5.40 would
yield my price for retail rib-eye steaks of
The next step is to establish individual $9.99 per pound (5.40 x 0.85 + 5.40 =
cut prices— the price of rib-eye steak per $9.99 per pound retail, at an 85 percent
pound, the price of ground beef per pound, markup). A packer/processor should be
etc. Do you intend to offer a full slate of able to assist you to identify where retail
retail cuts? Do you have a market for a full cuts are coming from with regard to the
slate of cuts? In many cases, folks are left IMPS boxed beef codes and prices.
holding onto the round steak and various
roasts. If a ready market is unavailable,
consider making those cuts into some other Organic Pricing
value-added product, such as ground beef The steps so far pertain to the commodity beef
patties or fresh beef sausage. Does your level. The next step is to look at the organic
processor have the capabilities to allow beef situation. Many think that there should
you to produce some of these more cus- be an additional mark-up for organic pro-
tomer-friendly products? How about turn- duction. In reality, additional costs incurred
ing the rounds into beef jerky at $12 or due to organic compliance should already be
more per pound? built in. This is why you must know from the
onset what your unit cost of production is.
You can get price spreads for typical
The organic cost should already be included
wholesale cuts from the USDA. It pro-
in the cost to produce a calf. The organic
duces a beef cutout sheet every week that
processing is also incorporated.
indicates prices for various beef primals
or boxed parts are. The price spreads The intrinsic value of organic beef is sub-
between the farm, wholesale, and retail ject to local market conditions, because in
outlets are also available. most instances—especially in larger metro
areas—organic products have a market. In
The three Internet links provided below rural areas, the organic premium, or even
may be useful when pricing your beef. a slight increase in value due to being
The fi rst gives you a feel for where relative farm-raised, might not be possible. This
value is added along the production chain. is where market research comes in. Is the
The second may be useful in establishing intended market ready for organic beef? Is
individual cut prices. The boxed beef cut- the customer base large enough for your
out values help establish traditional price intended production?
Keys to Pricing
Monthly price spreads for meat
www.ers.usda.gov/briefing/foodpricespreads/ Adjust the retail markup on the beef so
meat pricespreads/ that when a total value is calculated for an
individual carcass, the average value per
Weekly boxed beef prices
www.ams.usda.gov/mnreports/LM_XB459.txt
pound is at or above your break-even price
per pound. If the calculated average price
Retail prices per pound is above break-even, then you
www.retail-lmic.info/CD/StandardReports/ have some real profit, but only if you have
BLSTable2.htm truly accounted for labor and management
in your break-even pricing calculation. That
www.attra.ncat.org ATTRA Page 17
18. you may have to tweak the pricing scheme
Paper on carcass breakdown as you gather some of your own data.
www.ansi.okstate.edu/research/1996rr/6.pdf
Once you have a pricing schedule, the next
Another beef breakdown chart question is whether the intended market will
www.beefretail.org/documents/Wholesale%20Pricing%20Chart%2008 purchase beef at those prices. If prices are
2004.pdf
marketable, then proceed with your market-
For assistance identifying cuts and where they come from ing plan. If the calculated prices won’t fly
www.beeffoodservice.com/Cuts/Default.aspx with consumers, then re-evaluate inputs to
reduce prices while you explore other mar-
keting options. Or, accept what you are cur-
profit margin is an important number to rently doing as the best alternative, given
remember as you make changes in the sys- the situation. A move up the food production
tem. Let’s say, for example, a retail grocer chain is not always a guaranteed way to go.
is willing to carry organic meat for 15 per- But by going through a detailed planning
cent of the retail price, and your margin is process, you have better information upon
20 percent. You have room under the exist- which to base a decision.
ing pricing structure to participate without For more pricing information, an Excel
re-pricing all your product. The question spreadsheet based on data from the SARE
becomes, what level of profit are you happy Whole Farm Planning Project is avail-
with, and when does it become necessary able to create a retail pricing chart. The
to adjust prices? spreadsheet uses traditional price spreads
for various cuts of beef. The spreadsheet
The information from the Carcass Break- allows you to use your own cut data, deter-
down paper (see box above) helps determine mine retail mark-up, and calculate an
average total carcass values from the aver- estimate of total retail value for a carcass.
age weights for each cut as a percent of the This planning tool can be used to develop
carcass. Another method is to conduct cut- retail prices, determine profit or loss per
outs on some of your own carcasses to see carcass, and calculate various product
what the actual retail yield for various cuts line-up scenarios prior to putting a car-
cass in the box.
might be and use those figures to calculate
the price. Of course, real data on your own
cattle, with your processor, yields the best Conclusion
results. If you use the research report data, Shortcomings of the conventional marketing
system have made the time ripe to return
to marketing beef directly from ranches to
consumers. Niche marketing can sometimes
give the farmer a larger share of the food
dollar and a higher return on each unit sold.
Adding value or marketing some minimally
processed farm products directly to the con-
sumer may be a way to enhance fi nancial
viability. While successful direct marketing
may or may not increase profits, it will pro-
vide protection from fluctuating live-mar-
ket prices. However, direct marketing is a
labor-intensive job, demanding time, effort,
creativity, ingenuity, sales expertise, and
the ability to deal with people in a pleas-
ant and positive manner. Producers must be
absolutely sure they are ready for the job.
Page 18 ATTRA Beef Marketing Alternatives