Source: HERITAGE ACRES FOODS, LLC submitted to NRP
VERIFYING THE FEASIBILITY OF MARKETING HERITAGE ORGANIC PORK
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
SMALL BUSINESS GRANT
Reporting Frequency
Annual
Accession No.
0211016
Grant No.
2007-33610-18401
Cumulative Award Amt.
$346,000.00
Proposal No.
2007-02446
Multistate No.
(N/A)
Project Start Date
Aug 15, 2007
Project End Date
Aug 14, 2009
Grant Year
2007
Program Code
[8.12]- (N/A)
Recipient Organization
HERITAGE ACRES FOODS, LLC
(N/A)
JEFFERSON CITY,MO 65101
Performing Department
(N/A)
Non Technical Summary
Organic pork production, processing, and marketing requires unique challenges. This project evaluates the economic feasibility of marketing organic Berkshire pork.
Animal Health Component
30%
Research Effort Categories
Basic
30%
Applied
30%
Developmental
40%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
6013510301020%
6023520301020%
6033520301020%
6043520301020%
6073520301020%
Knowledge Area
601 - Economics of Agricultural Production and Farm Management; 602 - Business Management, Finance, and Taxation; 603 - Market Economics; 607 - Consumer Economics; 604 - Marketing and Distribution Practices;

Subject Of Investigation
3510 - Swine, live animal; 3520 - Meat, swine;

Field Of Science
3010 - Economics;
Goals / Objectives
This project evaluates the feasibility of developing a production, processing and marketing system for heritage organic pork. Hogs supplied into this system will be sourced from small organic farms that utilize heritage breeding stock, including Berkshire and Tamworth genetics. Pork processed from these hogs will be marketed through specialty retail, foodservice, and international markets.
Project Methods
This project will evaluate the economic feasibility of an integrated production and marketing system: 1) the enterprise costs of producing organic heritage hogs will be determined, 2) the cost of processing, marketing and distributing this product will be estimated, 3) and the overall market for heritage organic pork will be verified. We will assess the type, size and location of market opportunities; develop estimates of expected price, and quantify potential market demand, 4) we will develop an overall profitability model for the integrated system. We will partner with Iowa State University for completion of enterprise cost of organic production systems. Phase II will develop a business and capitalization plan for the project, including the development of a pilot project. In Phase III, we will commercialize the project concept and go through capitalization and business formation.