By Robert Holly and Midwest Center For Investigative Reporting
The USDA headquarters in Washington D.C.
The U.S. Department of Agriculture was forced to send home tens of thousands of employees because of Tuesday’s government shutdown. As a result, the agriculture department and its nearly two dozen agencies are operating at limited capacity – or not at all.
Originally published on Thu October 3, 2013 11:45 am
Credit Emily Julka / Courtesy of Underground Meats
With the current bloom of artisanal small-batch producers across the country, you'd think that all you need to start up a new food business is a good idea and a lot of gumption. And for the most part, that's true. But when it comes to artisanal producers working with meat, you also need something else: a Hazards Analysis and Critical Control Points plan. Or, if you will, a HACCP.
John Mabry, an animal science professor at Iowa State University, has a grant from the National Pork Board to study nutrition in Berkshire hogs.
When a new disease — known as PEDV —turned up in the U.S. hog industry in May and threatened to kill whole litters of piglets, the National Pork Board quickly responded with $450,000 in research funding.