Business Marketing

Two people looking at cell phone and laptop together

Farmer Direct Marketing Bibliography

Online Resource

The Farmer Direct Marketing Bibliography catalogs work that has been done since approximately 1980. While some pre-1980 publications have been included, the cutoff date of 1980 was selected based on resource constraints. Twenty-seven functional categories are used to divide the references from various resources including private industry, academia, and State and Federal Governments.

Market Your Catch (website)

OSU Sea Grant Publication

This website provides information and resources about alternative (direct) marketing for seafood.

Map of Oregon's Bay Area: a working waterfront tour of Coos Bay, North Bend, and Charleston

OSU Sea Grant Publication

A map with information on Coos Bay, North Bend, and Charleston, OR.

Common Seafood Direct from Oregon Fishermen

OSU Sea Grant Publication

A fact sheet with information on common seafood caught in Oregon.

Oregon’s Working Waterfronts [mobile app]

OSU Sea Grant Publication

A guided tour of the working waterfronts of Coos Bay, North Bend, and Charleston, Oregon.

What's Fresh and When? Oregon Seafood Consumer Guide 2017

OSU Sea Grant Publication

1-page consumer guide for Oregon seafood 2017 harvest dates.

Oregon's Working Waterfront Tour series [online videos]

OSU Sea Grant Publication

A series of online videos about some of the occupations and activities comprising the working waterfronts of the Oregon Coast.

Two people looking at cell phone and laptop together

Agri-Tourism Workbook

Online Resource

Guide to discovering new ways to build a successful agriculture business through direct farm marketing.

A Best Practices Guide to Open Air Poultry Slaughter

Publication

We wrote this guidebook to help you with that. Some of our advice – like washing your hands – will sound like common sense. However, the consequences of carelessness can be high: contaminated poultry, sick consumers, personal/farm liability, penalties for environmental damage, and so forth. Other suggestions may be new to you. Take time to come up with a plan that you can and will carry out every day you process poultry.

By Lauren Gwin

Local harvest house hangs hog carcasses prepared for processing

From Convenience to Commitment: Securing the Long-Term Viability of Local Meat and Poultry Processing

Publication

Consumer demand for local food, including local meat and poultry, has risen in recent years. Meat and poultry processors are essential links in local meat supply chains. To sell meat, farmers need access to appropriately scaled processing facilities with the skills, inspection status, and other attributes to prepare these products safely, legally, and to customer specifications. Farmers and others suggest that limited processing infrastructure restricts the supply of local meat and poultry. At the same time, existing small processors often lack the steady, consistent business required for profitability. We analyze this multifaceted problem and identify fundamental causes, drawing on a cost analysis of local processing at three scales. We use case studies of seven successful local and regional processors to illustrate strategies and solutions that may be adopted by others. We conclude that business commitments between processors and farmers are critical to mutual success: farmers commit to providing consistent throughput of livestock to process, and processors commit to providing consistent, high-quality processing services. This commitment, supported by coordination and communication between processors and their customers as well as along the entire supply chain, is essential to the persistence and expansion of local meats. We also describe five collaborative efforts around the country involving public and private sector partners who aim to expand opportunities for local meat marketing by providing support and technical assistance to meat processors and their farmer customers.

By Lauren Gwin