Transcript Poultry - University of Missouri Extension

Direct Poultry Marketing
Dr. Bryon Wiegand
University of Missouri
Division of Animal Sciences
[email protected]
Per capita U.S. Meat consumption
250
225
200
lbs/person
Chicken
175
Turkey
150
Lamb
Beef
125
Pork
100
Total
75
50
25
0
Year
Value of Poultry to U.S. Economy
 Broilers, eggs, turkeys, and chickens
 Combined value of $35.9 billion in 2008
 Up 11 %
 Broilers 64%
 Eggs 23%
 Turkeys 12%
 Chickens 1%
Consumer Demands
 Increased consumer demand for locally grown meat
 Increased demand for organic, all natural food products
 Number of farmer’s markets across the nation has doubled in
the last 10 years
This means greater opportunities for Direct marketing of meat
and poultry products.
Growing the birds
 http://www.attra.org/livestock.html#Poultry
 Poultry Your Way
 Operating on a budget
Processing Options
 On farm processing
 State Inspection
 Federal Inspection
On farm processing
 Poultry is the only meat allowed to be sold after farm
processing
 Processors must slaughter animals raised on their own farm
 Many farmers markets and institutions will not allow
“exempt from inspection” poultry products to be sold
 Waste disposal is an important consideration with on-farm
processing
On farm processing
 Allowed under various exemptions
 Mutually exclusive exemptions- only one exemption per
facility is allowed per year
 All exempt processors must meet non-inspection provisions
of the Federal Meat and Poultry Acts
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Not adulterated or misbranded
Prepared under sanitary conditions
Properly marked and packaged
Stored separately from inspected products
 All facilities must be constructed in a manner that will allow
the operator to maintain sanitary conditions and prevent the
adultering of products
Personal Use Exemption
“Not for sale” product
Should be labeled “Exempt P.L. 90-492"
Poultry is slaughtered by the producer/grower
“Personal use” exempt poultry meat is for the use of the
grower/producer, family, and non-paying guests/employees
of the household
 Meat cannot be sold or donated for use as human food
 No limit to the number of birds slaughtered per year
 Poultry must be healthy at slaughter
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Custom Exemption
 A custom exempt processor does not buy or sell poultry,
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they act solely as a service
Not for sale, only for the personal use of the
grower/owner of the poultry
Should be labeled “Exempt P.L. 90-492"
Slaughter and processing is conducted in accordance
with sanitary standards
Poultry must be healthy at slaughter
Producer/Grower
1,000 Limit exemption
 Producer can slaughter no more than 1000 of their own
birds/year for distribution as human food
 Slaughter and processing is conducted under sanitary
standards
 Producer keeps records necessary for the effective
enforcement of the Federal Meat and Poultry Acts
 these include slaughter and sales records
 Not allowed for interstate commerce
 Poultry must be healthy at slaughter
Producer/Grower
20,000 Limit exemption
 Must slaughter less than 20,000 of their own birds/year
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for distribution as human food
Slaughter and processing is conducted under sanitary
standards
Not allowed for interstate commerce
Should be labeled “Exempt P.L. 90-492"
Poultry must be healthy at slaughter
Facilities inspected occasionally for sanitation
Producer/Grower or Other person
20,000 limit exemption
 A poultry grower who slaughters and processes their own
poultry for sale directly to household consumers,
restaurants, hotels, and boarding houses to be used in for the
preparation of meals served or sold directly to
customers.
 A person who purchases live poultry from a grower and
then slaughters and processes such poultry for sale directly
to household consumers, restaurants, hotels, and boarding
houses to be used for the preparation of meals sold
directly to customers.
Producer/Grower or Other Person
 Limited to slaughtering less than 20,000 birds/year
 Cannot be sold to a distributor or retail store
 Should be labeled “Exempt P.L. 90-492"
 Not allowed for interstate commerce
 Poultry must be healthy at slaughter
 Slaughter and processing is conducted under sanitary
standards
Small Enterprise exemption
 A producer/grower who raises, slaughters, and dresses
poultry for use as human food whose processing of dressed
exempt poultry is limited to cutting up;
 A business that purchases live poultry that it slaughters and
dresses whose processing of the slaughtered poultry is
limited to the cutting up; or
 A business that purchases dressed poultry, which it
distributes as carcasses and whose processing is limited to
the cutting up of inspected or exempted poultry
products, for distribution for use as human food.
Small Enterprise exemption
 Processing of Federal or State inspected or exempt poultry
product is limited to the cutting up of carcasses;
 The business slaughters and dresses or cuts up no more than
20,000 birds in a calendar year
 A business may slaughter or cut up poultry under the Small
Enterprise Exemption for sale to:
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household consumers
hotels
retail stores
restaurants
similar institutions.
State Inspection
 “Equal to” federal inspection
 Meat bearing the state mark of inspection can be sold within
the state of Missouri, no interstate commerce
 Require Sanitation Standard Operating Procedures (SSOPs)
and a Hazard Analysis and Critical Control Point (HACCP)
plan
 http://mda.mo.gov/animals/health/inspections/officialplan
ts.php
Processing
 Very, very, very limited in Missouri.
 http://www.freshchickenandturkey.com/index.html
 Mobile Processing Units????
 http://www.extension.org/pages/Mobile_Slaughter/Processing
_Units
 http://www.extension.org/pages/Kentucky_Mobile_Poultry_Pr
ocessing_Unit
 Who builds them???
 http://www.extension.org/pages/Who_builds_mobile_processi
ng_units%3F
Mobile Processing
Scalding
Self-contained unit
Killing Cones
Plucking
 http://www.ibiblio.org/farming connection/grazing/pastpoul/mpupix.htm
Chilling
State of Missouri
 Poultry Inspection
 Poultry Exemption
 9 CFR 381.10 and the "Poultry Products Inspection Act"
address the exemption regulations in regard to poultry
producers. Call (573) 522-1242 for further clarification of
these regulations.
 Inspection exemption
 Label exemption
MO Poultry Health Program Staff
 [email protected]
 Rose Foster
Program Coordinator
(573) 522-3377
(573) 690-2153 - cell phone
 Tony Perryman
(573) 522-3378
(573) 999-1191 - cell phone
 Jennifer Weber
Animal Health Officer
(573) 526-4673
Federal Inspection
 Required for interstate commerce
 Federally inspected meat is also eligible for export
 Require Sanitation Standard Operating Procedures (SSOPs)
and a Hazard Analysis and Critical Control Point (HACCP)
plan
Poultry label claims
 Free Range
 “must have access to the outside”
 no other criteria such as environmental quality, number of birds, or
space per bird, are included in the term “free-range.”
Natural Claims
 Natural
 A product containing no artificial ingredients, flavors or colors,
chemical preservatives and is only minimally processed
 Minimally processed
 Traditional processes used to make food edible, preserve it, or make it
safe OR
 Physical processes that do not fundamentally alter the raw product or that
only separate whole food into component parts ex: ground beef
Label Claims
 No hormones added
 Cannot be used on poultry labels as hormones are not
permitted in raising poultry
 No antibiotics added
 may be used if sufficient documentation is provided to the
Agency demonstrating that the animals were raised without
antibiotics.
Certified Organic
 Poultry must be under continuous organic management
beginning no later than the second day of life
 The total feed ration must be composed of organically produced
agricultural products, including pasture and forage
 No drugs, hormones, or antibiotics
Certified Organic Housing
 “Housing should protect birds from the elements, maintain a
comfortable temperature, provide ventilation and clean
bedding and allow birds to conduct natural behaviors.”
 “Cages are not permitted. Birds must have access to the
outdoors for exercise areas, fresh air and sunlight and must
be able to scratch and dust bath.”
 Stocking densities are not specified by the National Organic
Program
For any other information regarding certified organic poultry, visit the USDA
website page for the National Organic program
General Label Requirements
 Product Name
 Legend of Inspection
 Handling Statement – i.e. “Keep refrigerated”
 Net Weight
 Address/Signature Line
 Safe Handling Instructions
 Ingredients-two or more
 Nutrition Facts- unless exempt (small business, single
ingredient, etc.)
To prevent misbranding, these elements should be included on all packages.
Applying for Label Claims
 Label submissions are only accepted from the plant, not from
the producer.
 Also, labels can only be applied at the plant where approved
 In order for processors to make label claims, they must be
inspected.
 Claims must have substantial supporting documentation
For more information, contact the Missouri Department of Agriculture or the
Food Safety and Inspection Service of the USDA
Pricing
 http://www.farmersmarketstoday.com/index.php?option=
com_content&task=view&id=37&Itemid=1
 Be aware of what other direct marketers are charging
 Attend farmer’s markets in your area to see what other producers
are charging for the same type of product
 Know your cost of production, promotion, and distribution.
Make sure you charge more than your break-even price.
 Consumers are usually willing to pay higher prices if the
product meets their specifications for either animal raising
practices or product quality
 http://www.kansasruralcenter.org/publications/DMPPP.p
df