AG 2011 07 18 - Laserfiche WebLink

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Sysco's Verified Beef Program offers a potential opportunity for Cabarrus beef producers. Carl Pless reported that the County needs to give Sysco a timeline for opening the Cruse facility, then find out what Sysco's needs are and determine whether they can deliver. Pless is interested in seeing the development of a program that would source cattle from multiple local farmers but have the animals "finished" by one producer, so that consistent feed programs are specified. He indicates this is a major issue for ensuring consistent meat quality. "Ideally we'll have the same finisher for the product, not 14, but one, so the product will be consistent," he says. When considering quantity, the number of animals needed per year will be critical. "Someone has to gear up. But what are the economics? How much are customers willing to pay to offset the price of grain ?" asks Pless. " Sysco thinks customers will pay, that the chefs and consumers are there. They have done this in other markets and plan to target restaurants and convention center clientele," he adds. To be successful, the proposed Cruse meat slaughter and processing plant would need to increase volume from 20 to 50 cattle per week within a relatively short time frame. A large number of farmers (141) across the region have expressed interest in selling to consumers through farmers markets, CSAs, buying clubs, wholesale, restaurants, grocery stores and institutional markets. Yet many of them are new to local beef farming and marketing their products. Both new and transitioning farmers will need assistance with logistics, marketing and business planning. Bost reports that construction for the slaughter facility is expected to begin in Spring 2011 assuming funds are sufficient to meet construction costs. Additional funds need to be raised to cover equipment costs, and the County is seeking an additional $200,000 to cover the costs of installing wastewater treatment infrastructure for the facility. At this time, it is unclear how this infrastructure impacts facility operations. Cabarrus meat producers expressed a wait - and -see attitude when considering whether to utilize the Cruse facility. Traceability seemed to be the biggest issue, with farmers clearly wanting a way to establish it, so they could guarantee that the meat they pick up to sell is their own. Farmers working with local commercial processing facilities commonly express concerns about traceability. Distributor sees future potential Mooresville Meats, a small chicken, pork, and beef production facility in southern Iredell County, distributes to over 300 restaurants in the greater Charlotte area, including many Cabarrus County restaurants. They have a retail outleta Mooresville butcher shop —and offer some local, grass -fed bison and beef, which are promoted mostly in their retail area. They are willing to talk to farmers in the 11 Attachment number 1 1 -1 Page 246