Opportunities for Value-added Livestock Products
Holiday Inn, Salisbury, NC
November 18 & 19, 2003

The following is a complete program outline. A number of written articles, Powerpoint© presentations and web page links were made available by presenters and can be accessed by clicking on the highlighted links.

Documents are in Adobe Acrobat format and the reader can be downloaded free from the internet at http://www.adobe.com/products/acrobat/readstep2.html
Additional questions and requests should be addressed to
Geoff Benson by e-mail at geoff_benson@ncsu.edu or by 'phone at (919) 515-5184

Program Outline in PDF format

November 18, 2003

9:00-10:00 am.Registration 
10:00-10:15Moderator: Geoff Benson, NCSUWelcome: Johnny Wynne, Interim Dean, CALS, NCSU
10:15-10:35An overview of the production and marketing of specialty products. John O'Sullivan, NC A&T SU (Text) (PDF of Powerpoint Presentation)
10:35-11:25Panel of 4 successful value-added livestock producers

Mr. & Mrs. V. Mac Baldwin, Baldwin Family Farms, Yanceyville, NC
http://www.baldwinfamilyfarms.com

David Bower & Donnie Montgomery, Homestead Creamery, Burnt Chimney, VA

Larry Pierce, Nahunta Pork, Pikeville, NC
For a description of Nahunta Pork, go to page 405-6 at:
http://www.ciras.iastate.edu/porkmanual/Section4.pdf

Steve Tate, Goat Lady Dairy, Climax, NC
http://www.goatladydairy.com

11:25-12:00Researching market opportunities. Tim Johnson, ATTRA (Text) (Resource List) (PDF of Powerpoint Presentation)
12:00-1:00 pm.Lunch 
1:00-1:40Moderator: Steve Washburn, NCSU
Developing a plan for your business.

Geoff Benson, NCSU (Text) (PDF of Powerpoint Presentation)

1:40-2:10Financing a value-added venture. Jay Cook, Carolina Farm Credit

2:10-2:50

Legal and insurance issues.Ted Feitshans, NCSU (PDF of Powerpoint Presentation)

02:50-3:10.

Break 

3:10-3:55

Regulatory agencies and food labeling issues. John Rushing, NCSU (PDF of Powerpoint Presentation)
http://www.ces.ncsu.edu/depts/foodsci/ext/programs/ncfood/
3:55-4:25

Marketing and promoting your products.

John Rushing, NCSU
5:30-6:30Social Hour: Mix and mingle, sample products. Cash bar available. 
6:30Dinner (Included in registration) 

November 19, 2003

Select one of the following two concurrent sessions on dairy products or meat products. The meat products session will cover raw and processed products from a variety of species. The dairy products session will cover cheese-making, including soft and hard goat and cows milk cheeses, fluid dairy products and ice-cream.

Option 1. Dairy Products

Presenters: John Rushing, Art Hanson, Lynn Turner, NCSU

8:30-9:00 amThe world of dairy products and their characteristics
9:00-9:30Milk as an ingredient: What changes must take place to make dairy products?
9:30-10:00The basics of milk processing and equipment.
10:00-10:30Break
10:30-11:00Making cheeses.
11:00-11:30 How do I assure the safety and quality of my products?
11:30-12:00Regulations dairy processors must follow.
12:00-1:00 pmLunch (included in registration)
1:00Open question & discussion session.
Adjourn 

November 19, 2003

Option 2. Meat products

8:15-9:00 amSuccess Story 1:
Bob Danler, Concept Foods, Alma, KS (PDF of Powerpoint Presentation)
9:00-9:15 Break 
9:15-9:30 "Things to Think About.Dana Hanson, NCSU (PDF of Powerpoint Presentation)

9:30-10:00

Food Safety in the Meat Industry. Dana Hanson, NCSU
10:00-10:30Regulatory considerations.Rick Phillips, NCDA & CS
10:30-11:00. Success Story 2: Larry Pierce, Nahunta Pork. Pikesville, NC
11:00-11:15Break 
11:15-11:45Plant design, equipment, and product considerations. Larry Pierce, Pikesville, NC
11:45-12:00Co-Packing opportunities in NC. Ed Hardy, Burgaw, NC (PDF of Powerpoint Presentation)
12:00-1:00 pmLunch (included in registration) 
1:00-2:00Meat marketing and consumption trends. Dana Hanson, NCSU (PDF of Powerpoint Presentation)
2:00Open question & discussion session 
Adjourn