Lesson 4: Processing
Overview
So far in this module, we've discussed origin-of-livestock requirements, feed rules, living conditions and health care practices for organic livestock production. In this lesson we'll discuss options for on-farm and off-farm processing and packaging of meat, milk, eggs and other livestock products.
As an organic livestock producer, you have an opportunity to enhance farm income by choosing to process your animal products yourself, or you may contract with local processing facilities for slaughtering, butchering and other services. The particulars of this decision will depend on your markets as well as on your farm facilities and labor resources. Many organic farmers find that marketing processed products versus live animals can greatly enhance their total income without requiring expansion of their production capacity.
Most organic livestock producers make use of USDA- or state-inspected processing facilities for slaughtering and packing. A growing number of meat processors have experience with organic handling in accordance with NOP Standards. Contact your state department of agriculture, extension offices and producers' organizations to locate facilities in your area.
For the direct marketing of livestock products, some level of processing is almost essential. For the purposes of organic certification, processing generally entails additional recordkeeping requirements, the creation of an Organic Handling Plan, and additional certification fees. You will also have to abide by any applicable local, state and federal regulations for food safety, waste management, public health, etc. The markets you sell to (e.g., farmers markets, retail stores, wholesale, home delivery) will dictate the kind of processing facility you must use in order to sell your meat product. Check with the marketer or your state department of agriculture to find out any specifications.
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