Demand for Certified Organic Slaughter in Maine
This report was assembled by Heather Omand, Marketing & Business Coordinator at
MOFGA. Contact Heather with questions at [email protected] or 207.568.6024.
Overview
In 2016, MOFGA Certification Services, LLC certified over 500 organic producers in
Maine and New England; of which about 125 are livestock focused farms. Seventeen
certified organic livestock farmers contributed to this report, or 14%. It is also
important to note that this report does not include the potential demand for organic
slaughter services and facilities represented by newly certified and soon-to-be
certified organic livestock farmers. Still, we see a substantial demand for organic
slaughter services even represented by this small sample size.
Animal Type
Total # of
Animals Low End
Total # of
Animals High End
Expansion #’s
Chicken
Turkey
Geese
Duck
Total Poultry
Pig
3,570
600
60
100
4,330
300
4,590
660
100
200
5,550
375
Sheep/Lamb
Goat
Beef
Total Red Meat
65
10
250
625
100
40
350
865
5,980
765
No difference
No difference
7,045
Would expand,
exact numbers
unclear
150
75
550
1,150+
The chart above shows the demand for organic livestock slaughter represented by
just 17 farms. Low and high end numbers are given because some farm’s livestock
production is impacted by a variety of factors such as: previous years market
demand, current farm limitations (labor, pasture, etc.), and even natural
occurrences like major storms or natural disasters. The column “Expansion
Numbers” represent the higher animal numbers some farms suggested they would
expand to if organic slaughter services were more available in Maine.
The numbers above represent animals produced by certified organic livestock farms
that are both currently being processed organically as well as their organic animals
that, by necessity, are currently being processed non-organically and therefore sold
as conventional meat. There are currently only two red meat slaughter facilities in
Maine that are certified for organic slaughter and processing and one poultry
slaughter facility. These are located in Guilford, North Anson, and West Gardiner
respectively. There are currently no USDA inspected, certified organic poultry
processors, but the red meat facilities in Guilford and North Anson are USDA
inspected. There is also a certified organic red meat processing facility in Center
Conway, New Hampshire just over the Maine border.
Contact information for the farms that contributed to this report can be supplied to
a facility that is interested to offer new certified organic animal processing services.
Additional Information Collected
One challenge for facilities that offer certified organic slaughter is an excess of
demand for organic services by several different farms all at a similar time of year;
instead of that demand being spread over time. This is especially true of particular
animal types. The 17 farms were surveyed as to when they do or would want to
have animals slaughtered. That information is represented below.
Animal Type
Chicken
Turkey
Geese
Ducks
Pigs
Sheep/Lamb
Goat
Beef
Spring: Mar –
May (# of
farms)
7
1
Summer: June Fall: Sep –
– Aug
Nov
Winter: Dec Feb
7
2
2
8
5
1
8
6
9
7
1
1
9
5
2
12
1
1
5
1
1
7
This chart represents the number of farms that indicated they do/would want to
slaughter animals at a particular time of year. It shows that fall would be in
especially high demand across most animal types, but also demonstrates that some
animals are typically only slaughtered at certain times of year. An obvious example
is turkeys, which are typically slaughtered before Thanksgiving. Some, although not
all, farms indicated whether they would be bringing a particular animal type
monthly, weekly, or exactly how many times in a particular season. Contacting
Heather Omand directly can provide access to this more detailed information. It may
also be possible to estimate a particular number of animals per season or month
based on the data that exists for these 17 farms. This could potentially assist a
slaughter facility for business planning purposes.
Farmers were also asked which Maine counties they would travel to for organic
slaughter and animal processing services. Generally, the southeastern/central area
of the state represents the region that would serve the highest number of farms.
County
Androscoggin
Aroostook
Cumberland
Number of Farms Willing to Travel
7
2
7
Franklin
5
Hancock
6
Kennebec
9
Knox
8
Lincoln
7
Oxford
4**
Penobscot
7
Piscataquis
1*
Somerset
3*
Sagadahoc
7
Waldo
10
Washington
5
York
5
*These are the counties that already offer certified organic red meat animal
processing, which is likely why the numbers are low.
** East Conway Beef, just over the border from Oxford County in New Hampshire,
likely influences demand for a processing facility in Oxford County as well.
Broader Context
The demand for organic food products in Maine and nationally is on the rise. In
Maine, sales of organic products increased 74% from 2008 to 2014: $31M to $54M
(2014 Organic Agriculture Census). Also in Maine, sales of organic livestock and
livestock products increased by almost 73%; from $15M in 2008 to almost
$26M in 2014. Total U.S. organic sales posted a new record of $43.3 billion in 2015;
the largest dollar gain yet. This is up 11% from 2014 and far surpasses the overall
food market’s growth rate of 3%. Nearly 5% of all food sold in the U.S. in 2015 was
organic (Food Business News). While fruit and vegetables make up about 43% of the
growth in organic food sales, all categories (including meats) are experiencing
significant growth. 2016 has shown additional increase in the demand for organic
products; on track with expectations that organic would continue to outpace total
food sales in 2016 and beyond.
The increase in sales of organic food can be attributed to a variety of factors. New
purchasing influences like health and wellness, safety, and social impact are
motivating customers, whereas traditional factors such as price, taste, and
convenience are holding less sway over consumer decisions (Food Business News).
Additionally, the consumer is redefining food safety to highlight their increasing
interest in products made with non-GMO ingredients or that are certified organic.
Increased consumer demand for organic in 2015 can also be attributed to greater
access to these products from mainstream retailers. As supermarkets, big box
stores, membership warehouse clubs, and other outlets continued to increase
organic offerings, organic options have become more available than ever before
(Organic Trade Association).
The primary bottleneck in Maine for the expansion of organic protein sales
(especially to retail markets) is the lack of widespread organic animal processing
and slaughter services. Organic livestock farmers mentioned two additional criteria
that slaughter facilities should consider: the need for USDA approved facilities (for
out-of-state sales) and Good Animal Practices certification. In order for organic
livestock farmers to sell to Whole Foods and similar markets, GAP certification is
required. Currently, Maine has one of only five GAP certified livestock farmers in the
country to receive a five star rating (of 1,200 total GAP certified livestock farms
nationally). That farm is also certified organic. As certified organic livestock farmers
look to meet regional demand for organic meat the demand for organic slaughter
facilities will continue to rise as well.
More Information
The online Niche Meat Processing Assistance Network (NMPAN)
(http://www.nichemeatprocessing.org/) has an excellent library of resources and
national listserve for small scale meat processors.
The NMPAN article on obtaining organic certification is straightforward:
http://articles.extension.org/pages/19710/certified-organic
And this NMPAN webinar covers what to expect from and how to prepare for a
variety of third party audits, including organic certification:
http://articles.extension.org/pages/73282/third-party-audits-for-meat-processors
MOFGA offers assistance completing the application for organic certification to meat
processing facilities. Contact Katy Green at [email protected] to access assistance.
MOFGA Certification Services, LLC. Is an accredited organic certifier for meat
processors.
If you are looking for another opinion, the Minnesota Department of Agriculture has
a great 4 page fact sheet on “Organic Meat and Poultry Processing Basics”:
http://www.mda.state.mn.us/sitecore/content/Global/MDADocs/food/organic/or
ganicmeatprod.aspx
Questions? Contact Heather Omand: [email protected] or 207.568.6024