Developing Michigan Meat Processing, Part 1: Processing and Regulation

June 29, 2017 - Author: Jude Barry, Steve Miller, Jeannine Schweihofer

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.
 


Related Topic Areas

Michigan Good Food Charter Shared Measurement Project, Michigan Meat Network


Authors

Jeannine Schweihofer

Jeannine Schweihofer
810-989-6935
grobbelj@msu.edu

Steve Miller

Steve Miller
517-355-2153
mill1707@msu.edu

Judith Barry

Judith Barry
517-432-0308
barryjud@msu.edu


For more information visit:

Center for Regional Food Systems

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