Originally published on Thu October 3, 2013 11:45 am
With the current bloom of artisanal small-batch producers across the country, you'd think that all you need to start up a new food business is a good idea and a lot of gumption. And for the most part, that's true. But when it comes to artisanal producers working with meat, you also need something else: a Hazards Analysis and Critical Control Points plan. Or, if you will, a HACCP.
John Mabry, an animal science professor at Iowa State University, has a grant from the National Pork Board to study nutrition in Berkshire hogs.
Credit Amy Mayer / Harvest Public Media
When a new disease — known as PEDV —turned up in the U.S. hog industry in May and threatened to kill whole litters of piglets, the National Pork Board quickly responded with $450,000 in research funding.
Originally published on Tue September 10, 2013 10:52 am
Here's a bit of news that might make you drop that chicken nugget midbite.
Just before the start of the long holiday weekend last Friday, the U.S. Department of Agriculture quietly announced that it was ending a ban on processed chicken imports from China. The kicker: These products can now be sold in the U.S. without a country-of-origin label.