Small Farms Technical Reports

Technical Reports

A Best Practices Guide to Open Air Poultry Slaughter

Small-scale poultry producers in Oregon who meet certain conditions have the option of slaughtering their poultry in an open air setting.

By Lauren Gwin, | Article

Keeping It Legal: Regulations and Licenses for Growing and Selling Food in Oregon

This article provides an overview of the common regulations and licenses that apply to farm businesses, focusing on Oregon. It also points you to resources where you can get more details and decide what steps you need to take.

By Lauren Gwin, | Article

Recognizing the Strengths and Limitations of Farmers Market Ownership Structure Alternatives

Farmers markets are widely recognized for their important roles in developing local food systems, supporting small farms, increasing local economic activity, help address issues around food access and security, and providing community building opportunities. Markets typically were organized and operated by farmers themselves; over the last fifteen years, however, other groups have organized and operated most new markets. This report examines major gaps in our understanding of this important market channel by detailing how market ownership influences market operations and identifies strengths and weaknesses of different ownership alternatives.

By Larry Lev, Snehalatha Gantla | Article

Meat and Poultry Processing Regulations in Oregon: A Short Guide

Farmers and ranchers around Oregon raise and sell livestock and poultry into a variety of local and regional markets. Processing is a necessary but often complex link in the chain connecting farms to end consumers. Here, we explain the basic laws and regulations – federal and state – that apply to meat and poultry processing.

By Lauren Gwin, | Article

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

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.

By Lauren Gwin, Arion Thiboumery , | Publication

Farm to Institution

This fact-sheet explains the concept of having farmer producers sell direct to institutional buyers rather than selling through direct marketing channels or wholesale distributors.

Fact Sheet

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