3 Value of Poultry to U.S. Economy Broilers, eggs, turkeys, and chickensCombined value of $35.9 billion in 2008Up 11 %Broilers 64%Eggs 23%Turkeys 12%Chickens 1%
4 Consumer Demands Increased consumer demand for locally grown meat Increased demand for organic, all natural food productsNumber of farmer’s markets across the nation has doubled in the last 10 yearsThis means greater opportunities for Direct marketing of meat and poultry products.
5 Growing the birds http://www.attra.org/livestock.html#Poultry Poultry Your WayOperating on a budget
6 Processing Options On farm processing State Inspection Federal Inspection
7 On farm processingPoultry is the only meat allowed to be sold after farm processingProcessors must slaughter animals raised on their own farmMany farmers markets and institutions will not allow “exempt from inspection” poultry products to be soldWaste disposal is an important consideration with on-farm processing
8 On farm processing Allowed under various exemptions Mutually exclusive exemptions- only one exemption per facility is allowed per yearAll exempt processors must meet non-inspection provisions of the Federal Meat and Poultry ActsNot adulterated or misbrandedPrepared under sanitary conditionsProperly marked and packagedStored separately from inspected productsAll facilities must be constructed in a manner that will allow the operator to maintain sanitary conditions and prevent the adultering of products
9 Personal Use Exemption “Not for sale” productShould be labeled “Exempt P.L "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 householdMeat cannot be sold or donated for use as human foodNo limit to the number of birds slaughtered per yearPoultry must be healthy at slaughter
10 Custom ExemptionA custom exempt processor does not buy or sell poultry, they act solely as a serviceNot for sale, only for the personal use of the grower/owner of the poultryShould be labeled “Exempt P.L "Slaughter and processing is conducted in accordance with sanitary standardsPoultry must be healthy at slaughter
11 Producer/Grower 1,000 Limit exemption Producer can slaughter no more than 1000 of their own birds/year for distribution as human foodSlaughter and processing is conducted under sanitary standardsProducer keeps records necessary for the effective enforcement of the Federal Meat and Poultry Actsthese include slaughter and sales recordsNot allowed for interstate commercePoultry must be healthy at slaughter
12 Producer/Grower 20,000 Limit exemption Must slaughter less than 20,000 of their own birds/year for distribution as human foodSlaughter and processing is conducted under sanitary standardsNot allowed for interstate commerceShould be labeled “Exempt P.L "Poultry must be healthy at slaughterFacilities inspected occasionally for sanitation
13 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.
14 Producer/Grower or Other Person Limited to slaughtering less than 20,000 birds/yearCannot be sold to a distributor or retail storeShould be labeled “Exempt P.L "Not allowed for interstate commercePoultry must be healthy at slaughterSlaughter and processing is conducted under sanitary standards
15 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; orA 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.
16 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 yearA business may slaughter or cut up poultry under the Small Enterprise Exemption for sale to:household consumershotelsretail storesrestaurantssimilar institutions.
18 State Inspection “Equal to” federal inspection Meat bearing the state mark of inspection can be sold within the state of Missouri, no interstate commerceRequire Sanitation Standard Operating Procedures (SSOPs) and a Hazard Analysis and Critical Control Point (HACCP) plants.php
19 Processing Very, very, very limited in Missouri. Mobile Processing Units????_Unitsocessing_UnitWho builds them???ng_units%3F
20 Mobile ProcessingScaldingSelf-contained unitKilling ConesPluckingconnection/grazing/pastpoul/mpupix.htmChilling
21 State of Missouri Poultry Inspection Poultry Exemption 9 CFR and the "Poultry Products Inspection Act" address the exemption regulations in regard to poultry producers. Call (573) for further clarification of these regulations.Inspection exemptionLabel exemption
22 MO Poultry Health Program Staff Rose Foster Program Coordinator (573) (573) cell phoneTony Perryman (573) (573) cell phoneJennifer Weber Animal Health Officer (573)
23 Federal Inspection Required for interstate commerce Federally inspected meat is also eligible for exportRequire Sanitation Standard Operating Procedures (SSOPs) and a Hazard Analysis and Critical Control Point (HACCP) plan
24 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.”
25 Natural Claims Natural A product containing no artificial ingredients, flavors or colors, chemical preservatives and is only minimally processedMinimally processedTraditional processes used to make food edible, preserve it, or make it safe ORPhysical processes that do not fundamentally alter the raw product or that only separate whole food into component parts ex: ground beef
26 Label Claims No hormones added No antibiotics added Cannot be used on poultry labels as hormones are not permitted in raising poultryNo antibiotics addedmay be used if sufficient documentation is provided to the Agency demonstrating that the animals were raised without antibiotics.
27 Certified OrganicPoultry must be under continuous organic management beginning no later than the second day of lifeThe total feed ration must be composed of organically produced agricultural products, including pasture and forageNo drugs, hormones, or antibiotics
28 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 ProgramFor any other information regarding certified organic poultry, visit the USDA website page for the National Organic program
29 General Label Requirements Product NameLegend of InspectionHandling Statement – i.e. “Keep refrigerated”Net WeightAddress/Signature LineSafe Handling InstructionsIngredients-two or moreNutrition Facts- unless exempt (small business, single ingredient, etc.)To prevent misbranding, these elements should be included on all packages.
30 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 approvedIn order for processors to make label claims, they must be inspected.Claims must have substantial supporting documentationFor more information, contact the Missouri Department of Agriculture or the Food Safety and Inspection Service of the USDA
31 Pricingcom_content&task=view&id=37&Itemid=1Be aware of what other direct marketers are chargingAttend farmer’s markets in your area to see what other producers are charging for the same type of productKnow 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 qualitydf