Case Studies of Value Added Production and Marketing

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Exhibit A - Whole Carcass Cutout Illustration - 17 of 19 WHOLE CARCASS, 187 lbs Portion Cut Portion Cut Classification Spanish Price Seasonal Quality Preparation Identifier Weight (lbs) Fore feet 1.3 Pata de puerco 0.69 December Freshness, In vinegar, pozole Bone-in, Color battered/fried The Fore Foot is removed from the intact carcass at a point below the knee at the "flat joint". A knife cut is made through the skin and the outer membrane while downward pressure is applied. The joint will open due to the downward pressure and the foot can be removed at the flat joint with a knife. WHOLE CARCASS, 187 lbs Portion Cut Portion Cut Classification Spanish Price Seasonal Quality Preparation Identifier Weight (lbs) Hind Feet 1.9 Fore Feet Pata de puerco 0.69 December Freshness, In vinegar, pozole Bone-in, battered/fried Color The Hind Foot is removed from the intact carcass at a point below the hock. A knife cut is made through the skin and the outer membrane while downward pressure is applied. The joint will open due to the downward pressure and the foot can be removed at the joint with a knife. The Hind Foot can remain intact or split the length of the Hind Foot between the digits. -39-
Exhibit A - Whole Carcass Cutout Illustration - 18 of 19 WHOLE CARCASS, 187 lbs Primal Cut Primal Cut Classification Spanish Price Seasonal Quality Preparation Identifier Weight (lbs) Skin/sub-q 26 Skin Cuero 0.99 fresh Year round Freshness, Chicarron, carnitas, meat 4.99 cooked Color in vinegar The Skin can be fabricated from the carcass by either the TableTop or Hanging Carcass style of processing. Begin skinning by opening the skin from the knee to the breast bone. Begin skinning from inside the front legs removing the skin to the base of the head (just below the ears). Care can be taken to keep the skin intact (minimizing holes) or the processor may puncture the skin in an effort to obtain a more secure handhold during removal. The amount and content of fat and lean remaining on the skin will be left to the discretion of the processor and according to market demand. WHOLE CARCASS, 187 lbs Primal Cut Primal Cut Classification Spanish Price Seasonal Quality Preparation Identifier Weight (lbs) Leaf fat 2.9 Leaf Lard is processed by heating (or "rendering") of the abdominal leaf (intraperitonial) fat. -40-
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 and 28: Exhibit A - Whole Carcass Cutout Il
Page 41: 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 89 and 90: Exhibit B - Packing plant layout -
Page 91 and 92: In 1981, Jim attended an artificial
Page 93 and 94:
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
Page 165 and 166:
North Carolina Department of Agricu
Page 167 and 168:
Pennsylvania Department of Agricult
Page 169 and 170:
References Carawan, Roy E. March 19
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Case Studies of Value Added Production and Marketing

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