Case Studies of Value Added Production and Marketing

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Exhibit A - Whole Carcass Cutout Illustration - 3 of 19 SHOULDER 2, 11.9 lbs Portion Cut Portion Cut Classification Spanish Price Seasonal Quality Preparation Identifier Weight (lbs) Bones 1 Bones Bones 0.99 Year round Freshness, For Stew Color, Bone-in The blade bone (scapula) and arm bone (humerus) are removed by separating the overlying flesh of the Shoulder Number 1. The amount of lean left on the Bones is left to the option of the processor depending on demand and market. SHOULDER 2, 11.9 lbs Portion Cut Portion Cut Classification Spanish Price Seasonal Quality Preparation Identifier Weight (lbs) Cut 1 2.2 Stews Cubes/fat longa para chicharron 0.99 Year round Freshness, bone-out, Chicharron, Fried thickness This item shall be prepared from any portion of the shoulder that is removed during final trimming. The Stew Cubes shall be free of bone and cartilage. -25-
Exhibit A - Whole Carcass Cutout Illustration - 4 of 19 SHOULDER 2, 11.9 lbs Portion Cut Portion Cut Classification Spanish Price Seasonal Quality Preparation Identifier Weight (lbs) Cut 2 3.1 Stew Cubes/ Lean Trozos de puerco 2.49 Year round Freshness, Bone-out, Stew, Fried, Meatballs Thickness This item shall be prepared from any portion of the shoulder that is removed during final trimming. The Stew Cubes shall be free of bone and cartilage. SHOULDER 2, 11.9 lbs Portion Cut Portion Cut Classification Spanish Price Seasonal Quality Preparation Identifier Weight (lbs) Cut 3 2.2 Fore Shank Bistec de puerco 1.99 Year round Freshness, Fried, stew, Bone-out, cross cuts Thickness breaded, adobo The Fore-shank shall be removed from Shoulder Number 1 at the knee separating the arm bone (humerus) from the shank (radius and ulna). Shank cross cuts are prepared by cutting perpendicular to the length of the shank at a cut thickness designated by the processor. -26-
Page 1 and 2: CASE STUDIES OF VALUE ADDED PRODUCT
Page 3 and 4: CASE STUDIES OF VALUE ADDED PORK PR
Page 5 and 6: Customer Service Cost Structures Ul
Page 7 and 8: Case Study Summary Issue Nahunta Go
Page 9 and 10: Unit of Analysis: Pork producers ac
Page 11 and 12: 7. Is there ongoing customer respon
Page 13 and 14: Marketings of swine in Utah have in
Page 15 and 16: Although unrelated with the Utah Po
Page 17 and 18: The following table illustrates the
Page 19 and 20: The packing plant purchased is loca
Page 21 and 22: typical supermarkets. The two LaRan
Page 23 and 24: Pricing Consistent with the earlier
Page 25 and 26: As with many producers, they faced
Page 27: Exhibit A - Whole Carcass Cutout Il
Page 31 and 32: Exhibit A - Whole Carcass Cutout Il
Page 45 and 46: Exhibit B - Packing plant layout -
Page 47 and 48: CASE STUDIES OF VALUE ADDED PORK PR
Page 49 and 50: Customer Service Cost Structures Ul
Page 51 and 52: Case Study Summary Issue Nahunta Go
Page 53 and 54: Unit of Analysis: Pork producers ac
Page 55 and 56: 7. Is there ongoing customer respon
Page 57 and 58: Marketings of swine in Utah have in
Page 59 and 60: Although unrelated with the Utah Po
Page 61 and 62: The following table illustrates the
Page 63 and 64: The packing plant purchased is loca
Page 65 and 66: typical supermarkets. The two LaRan
Page 67 and 68: Pricing Consistent with the earlier
Page 69 and 70: As with many producers, they faced
Page 79 and 80:
Exhibit A - Whole Carcass Cutout Il
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Exhibit B - Packing plant layout -
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In 1981, Jim attended an artificial
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The plant is separated from the pig
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Wholesale Marketing squeal, is the
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cookbooks which will then be offere
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Summary of Sales Outlets During the
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Although seasonal data was unavaila
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piece. However, he doesn’t attrib
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The Market Niche Table 5. 1998 Cost
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Exhibit A - Newsletter Sample - 1 o
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Exhibit A - Newsletter Sample - 3 o
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Exhibit B - Sanitary Standard Opera
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Figure 1. General Operations Schema
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Not included in the schematic are t
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We were unable to obtain seasonal d
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usy that it distracted from their p
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Marketing and Customer Service Spen
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Exhibit A - Label Samples - 1 of 2
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Exhibit B - HACCP Plans - 1 of 8 -8
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Conclusions of Case Studies Each ca
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Merchandising and Seasonality Regul
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311 Disposal of diseased or otherwi
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Sanitary Operating Procedures (SOP
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• Safe Handling Instructions (if
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Occupational Safety and Health Admi
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APPLICABILITY OF INDUSTRY RULES 201
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Appendix A FSIS Field Office Locati
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Appendix B EPA Regional Offices Reg
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Colorado Department of Agriculture
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Iowa Department of Agriculture Henr
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Maryland Department of Agriculture
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Mississippi Department of Agricultu
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North Carolina Department of Agricu
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Pennsylvania Department of Agricult
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References Carawan, Roy E. March 19
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Case Studies of Value Added Production and Marketing

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