U.P. Meat Processing Feasibility Study Results

Date: February 22, 2017
Time: 7 - 8:30 p.m.
Location: Webinar
Contact: Michelle Walk, walkmich@msu.edu, 906-635-6368

The demand for local food products continues to increase, but sourcing local products continues to be a challenge in some regions. In Michigan’s Upper Peninsula there has been much feedback regarding access to processing for meat products. As a result of input received from producers and buyers, a group of stakeholders applied for and received a Michigan Department of Agriculture and Rural Development Strategic Growth Initiative grant in the fall of 2015 to be able to conduct a feasibility study to determine if more processing is needed and what type of facility might be feasible. The study was completed in December 2016 and the executive summary and full report are now available at www.upfoodexchange.com under the resources tab.

The study was initiated to assess the feasibility of a new multi-species processing facility in the U.P. Based on a general finding of insufficient volumes to support a new facility, the project team concluded that such a facility would not be feasible at this time. The team did, however, find a clear need for increased slaughter and processing capacity in the region. The research team concluded that targeted initiatives could increase the region’s capacity and throughput by nurturing incremental growth in production, processing and demand.

The webinar will present the research conducted as well as the proposed recommendations and associated strategies.

Information on how to connect to the webinar will be sent upon registration.



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