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Opportunities and Barriers to Growing Michigan’s Local Food System: The Case of Meat Processing

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  • Miller, Steven

Abstract

This paper details some of the challenges that occur within and between the three tiers of the Michigan meat value chain; at the producer, processor and regulatory level and how they impact meat offerings in local food channels. Considerations for all three tiers include price points and volume, labor issues and reported inconsistencies by those that enforce regulation within the state system of regulations and federal regulations.

Suggested Citation

  • Miller, Steven, 2017. "Opportunities and Barriers to Growing Michigan’s Local Food System: The Case of Meat Processing," Staff Paper Series 253439, Michigan State University, Department of Agricultural, Food, and Resource Economics.
    • Handle: RePEc:ags:midasp:253439
    DOI: 10.22004/ag.econ.253439
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    References listed on IDEAS

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    1. Pencavel, John H, 1972. "Wages, Specific Training, and Labor Turnover in US Manufacturing Industries," International Economic Review, Department of Economics, University of Pennsylvania and Osaka University Institute of Social and Economic Research Association, vol. 13(1), pages 53-64, February.
    2. Martinez, Steve & Hand, Michael & Da Pra, Michelle & Pollack, Susan & Ralston, Katherine & Smith, Travis & Vogel, Stephen & Clarke, Shellye & Lohr, Luanne & Low, Sarah & Newman, Constance, 2010. "Local food systems: concepts, impacts, and issues," MPRA Paper 24313, University Library of Munich, Germany.
    3. Lorraine Dearden & Howard Reed & John Van Reenen, 2006. "The Impact of Training on Productivity and Wages: Evidence from British Panel Data," Oxford Bulletin of Economics and Statistics, Department of Economics, University of Oxford, vol. 68(4), pages 397-421, August.
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    Keywords

    Agribusiness; Livestock Production/Industries;

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