Agchat session 4/27/2010

Question 1:

Do you get meat from a local processor or just a specialty butcher who buys wholesale and sells retail? Or both?

Question 2:

Aside from regulations, what are some other challenges facing small processors to develop successful businesses?

Question 3:

Does enough science enter the equation when it comes to meat and other food regulations?

Question 4:

What do processors think about biotech and different certifications like organic/natural?

Question 5:

What do you like or dislike about your meat processor?

Question 6:

Do producers take processors for granted? How can farmers help them (processors) stay in business?

Question 7:

How do you deal with customers when they accuse you of giving them wrong meat or keeping some of it?

Question 8:

Do small processers charge too little or too much? Survey: what are people paying per pound for processing?

Question 9:

Do you think national or state livestock organizations support alternative markets and the processors that serve them?

Question 10:

What is one executable idea or action that has resulted from tonight’s chat?

Question 11:

Variety?

Question 12:

What are the regulations or limiting factors that are a challenge to small processors?

Question 13:

What legislation has helped or hurt small processors

Question 14:

How do processors deal with offal and other waste given water/environmental regulations AND FDA regulations?

Thanks to Truffle Media for archiving this
week’s chat