|
 | |  | | For the small producer, opportunities for profiting from non-conventional eggs, meats and fish, and from value-added animal products, requires technical expertise in small-scale slaughter, speciality processing and on-farm food handling. Farm-made cheeses, yogurt, butter and ice cream have also found important niche markets. |
|  | | Commodities and Products: Livestock
Iowa State University. Agricultural Marketing Resource Center (AgMRC).
National resource for producers interested in value-added agriculture. Includes detailed information on developing and producing specialized dairy products, wool and processed meats; how to get started; business structure options; and information on writing feasibility, marketing and business plans. |
|
|
|
|
|
|
|
|
|
| Making Soft Cheeses
Colorado State University. Cooperative Extension Service.
Small-scale production of Neufchatel, cream cheese and pizza cheese. |
|
|
|
| Designer and Specialty Eggs
University of Florida. Institute of Food and Agricultural Sciences (UF/IFAS).
The nomenclature of non-conventional eggs – turkey eggs, quail eggs, cage-free, free range, Omega-3 fatty acid, low cholesterol and more. |
|
|
|
|
|
|
| Home Processing of Poultry
University of Minnesota. Cooperative Extension Service.
Instructions for butchering and packing including selection of birds for slaughter, processing facilities and equipment and killing and dressing. |
|
|
|
|
|
|
| Certified Humane Certification Program
Humane Farm Animal Care
Non-profit group provides inspection, certification and labeling program for meat, poultry, egg and dairy products from animals raised to humane care standards. |
|
|
|
| American Association of Meat Processors
American Association of Meat Processors
U.S. trade organization includes advocacy and information for "medium-sized and smaller meat, poultry and food businesses: slaughterers, packers, processors, wholesalers, in-home food service business, retailers, deli and catering operators, and industry suppliers." |
|
|
|
| International HACCP Alliance
Texas A&M University. Department of Animal Science.
News, information and educational materials that promote safe production of meat and poultry products through Hazard Analysis Critical Control Point (HACCP) procedures. |
|
|
|
Last Modified: Oct 29, 2008 | |
|
|
