USDA ARS
Angus cows graze on grass and forage kochia in Utah. Small processing plants that position local beef as a premium product are a financially feasible option.
Feb 01, 2021
In a report released Jan. 20, 2021, researchers from Utah State University Extension and the Utah Department of Agriculture and Food (UDAF) assess the potential for expanding meat processing capabilities in Utah and examine the potential demand for Utah beef.
Researchers conclude that there is growth potential for Utah beef processing and sales, and that Utahns desire local beef products. Small processing plants that position local beef as a premium product are a financially feasible option that could increase the resiliency of the meat supply in Utah and potentially provide ranchers with additional revenue streams.
The coronavirus was still a far-away problem in Wuhan when U.S. President Donald Trump announced a ban on travel from China in late January 2020. Six weeks later, as the coronavirus ravaged Italy, Trump closed travel from Europe.
These travel bans were highly controversial. Some people argued that they were unnecessary restrictions on travel. Others said they came too late. As New York’s COVID-19 case numbers shot upward, Gov. Andrew Cuomo said the U.S. had “closed the front door with the China ban … but we left the back door wide open,” because the virus had already spread to other countries.
Daniel Simon s research focuses on nonprice competition. He teaches microeconomics courses for both undergraduate and graduate students, as well as a course in cost-benefit analysis.
Simon joined the Paul H. O’Neill School of Public and Environmental Affairs in 2010 following nine years at Cornell University in the Department of Applied Economics and Management. Prior to Cornell, he was on the faculty in the Department of Management at Texas A&M University. Simon earned his MBA as well as a Ph.D. in Strategic Management at the University of Maryland s Smith School of Business.
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Duluth, Minnesota A new three-year, $250,000 project led by the University of Minnesota Sea Grant program seeks to determine the potential for a sustainable food-fish aquaculture industry in Minnesota. Potential food-fish farmers planning to enter the industry are interested in credible data that will help them decide which production strategies and species are best suited for profitability, said Amy Schrank, project lead and University of Minnesota Sea Grant fisheries and aquaculture extension educator. Producers will need this information to apply for loans from banks and lending institutions.
Food-fish or fish raised for human consumption is a relatively new and modest aquaculture industry in Minnesota and includes seafood such as shrimp and other forms of shellfish in addition to fish.