Developing Michigan Meat Processing, Part 1: Processing and Regulation

Developing Michigan Meat Processing, Part 1: Processing and Regulation

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This report presents challenges and opportunities for small meat processors in Michigan, as well as suggestions to increase the volumes of meat that are moved within the Michigan value chain.

A figure illustrating the complex regulatory routes to purchasing Michigan meat is provided, along with discussion around the potential benefits of network development among value chain, regulatory and governmental players; specific market and regulatory research; and enhanced communication channels among all that participate in processing and regulation.


This report is authored by: 

  • Jude Barry, Assistant Director, Center for Regional Food Systems (CRFS), Michigan State University
  • Steve Miller, Assistant Professor, Department of Agricultural Food and Resource Economics, Michigan State University
  • Jeannine Schweihofer, Ph.D., Meat Quality Extension Educator, Michigan State University Extension

Developing Michigan Meat Processing, Part 1: Processing and Regulation 


This publication was produced with the support of the United States Department of Agriculture’s, Agriculture and Food Research Initiative (USDA AFRI), AFRI award number 2014-68006-21870.
 

Author(s): Jude Barry, Steve Miller, Jeannine Schweihofer
Date: June 29, 2017

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