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Beyond fresh and direct: exploring the specialty food industry as a market outlet for small- and medium-sized farms
- Gail Feenstra, Shermain Hardesty, Larry Lev, Laurie Houston, Robert King, Jan Joannides
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- Journal:
- Renewable Agriculture and Food Systems / Volume 34 / Issue 3 / June 2019
- Published online by Cambridge University Press:
- 23 January 2018, pp. 239-249
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- Article
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As small- and medium-sized farms struggle to remain viable in a competitive global economy, the expanding specialty food industry provides a potential marketing opportunity. These farms raise many of the farm products that can become the key ingredients in value-added foods. Little research exists about processed specialty foods made from locally/regionally sourced ingredients produced by small- and medium-sized farms. This study investigates the benefits, barriers and challenges for small- and medium-sized farmers who want to sell products to specialty food manufacturers (SFMs). This paper analyzes 240 survey responses from dairy, meat, fruit/vegetable/nuts and grain specialty manufacturers and 60 in-depth interviews of these manufacturers and farmers in California, Minnesota, Wisconsin, Washington and Oregon. We found that almost half of the manufacturers surveyed source primary ingredients directly from farms or from their own farm. More than half of the farms that supply these key ingredients are small or medium-sized, indicating that many farms in this category are already successfully supplying SFMs with key ingredients. The key benefits manufacturers receive from working with these farms included quality assurance, trust, and traceability. Key obstacles to such farmer/manufacturer transactions are: cost, inability to meet volume requirements, unreliable supply and lack of year-round supply. The nature of relationships between manufacturers and farmers emerged as a theme that influences the success of small- and medium-sized farms as ingredient suppliers. Whether they were large or small, most manufacturers purchased their key ingredients from multiple suppliers in order to reduce their risk. Overall, we find evidence that the specialty food industry is an emerging market channel for small- and medium-sized farms. We also find that to be successful suppliers of SFMs, farmers need to have processes in place to ensure the quality of their products; provide the specific attributes the manufacturer requires for its ingredients and be willing to communicate frequently with the manufacturer.
Aquaculture of paddlefish in the United States
- Steven D. Mims
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- Journal:
- Aquatic Living Resources / Volume 14 / Issue 6 / November 2001
- Published online by Cambridge University Press:
- 15 November 2001, pp. 391-398
- Print publication:
- November 2001
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Paddlefish are endemic to most rivers and tributaries of the Mississippi basin and are found in 22 states of the United States. In 1989, US Fish and Wildlife Service (USFWS) listed paddlefish as a category 2 species because data were lacking on its population status. In 1992, USFWS added paddlefish to the list of Appendix II of the Convention on International trade in Endangered Species of Wild Fauna and Flora (CITES) primarily due to concerns about illegal poaching in the international caviar trade. Therefore, paddlefish aquaculture will provide alternative fish sources for the marketplace in the era of strict federal and state regulations on wild populations. Aquaculture of paddlefish is in a research and developmental phase. Most broodstock are obtained from wild sources, though some mature fish have been developed in captivity. Artificial propagation techniques are resulting in > 80 % egg fertility. Larval paddlefish are initially raised in organically fertilized, zooplankton-rich (i.e. Daphnia sp.) ponds, and then trained on extruded trout/salmon diets until the juvenile fish are > 30 cm in total length. Tank culture is also an alternative for raising juvenile fish. Juvenile paddlefish, a filter feeder that requires zooplankton as its primary food, are being grown in reservoirs and in polyculture with channel catfish (Ictalurus punctatus) in Kentucky, Indiana, Missouri and Alabama. Production yields are 200–400 kg·ha–1 in polyculture and in reservoirs ranching resulted in 55–175 kg·ha–1. Reservoir ranching is ideal for caviar production; whereas, paddlefish (1.5 to 4.0 kg) cultured with catfish is for meat production. A system to produce all-female progeny through artificial propagation with sex-inverted, gynogenetic broodstock and attempting to develop optimal cryopreservation techniques for the milt of these unique broodstock is currently being tested. Value-added products such as hot and cold smoked paddlefish are the major effort being developed for the marketplace. Consumer acceptability of value-added products from paddlefish has been better than channel catfish.