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Small‐Scale Livestock Production
This program was funded by the USDA National Institute for Food and Agriculture (NIFA) Beginning Farmer and Rancher Development Program (BFRDP) under award #2009‐49400‐05871.
There are unique production and marketing opportunities available to smaller‐scale sheep and goat producers;
however, before you get started, you need to consider…
New marketing opportunitiesNew marketing opportunities
Environmental stewardshipEnvironmental stewardship
Production practicesProduction practices
Safe practicesSafe practices
Business licensing Business licensing
Zoning restrictionsZoning restrictions
• Leveraging your herd management
• Overview of certification programs
• Evaluating program cost & benefits
New marketing opportunities
CertificationandMarketing• Consumers are interested in how livestock are raised, handled & processed
• Certification may allow you to secure a premium for product or expand market reach – Such as specialty food stores and restaurants that require that their animal products be sourced from humanely raised animals
• How you manage your animals (your stewardship practices) can influence your marketing opportunities
AnimalWelfareCertificationPrograms
• Distinguish livestock products as coming from humanely treated animals
• Certified production systems often are more expensive than non‐certified
• Be sure to keep in mind the production costs and marketing benefits of following a certification program
Animal Welfare Approved
USDA Organic
American Humane Certified
Food Alliance
Certified Naturally Grown
HFAC Certified Humane
PossibleProgramSpecificationsforHerdManagement
Outdoor access Indoor air quality & ammonia levels
Minimum bedded space; floor space
Castration, tail docking on sheep, dehorning, ear
marking
Transport time for slaughter
EvaluatingCertificationPrograms
• Make sure program goals align with yoursGoals
• Understand the certification process & animals covered Certification
• Understand the program’s fee structureFees
• Calculate the time required to achieve and maintain certificationTime Commitment
• Estimate how your production costs may change under certificationProduction Costs
EvaluatingCertificationCostsMore pasture area may be required for each animal enrolled in the certification program You may need more land
Changes to animal health care You may need to remove from your program sick animals that you vaccinate or medically treat
Changes to animal feeding You may need to use feed from specific sources or follow certain ingredient guidelines
Changes to animal housing You may need to build additional facilities to allow more space per animal
More detailed record‐keeping on animal health and raising You may need to allow more time or hire someone to do this
EvaluatingCertificationBenefits
Access to new markets that seek certified products
Possibility of charging higher
prices for products
Ability to connect with customers based on their
values
Access to marketing materials and support
from certifying organization
Certifier may help grower improve safe
production and handling techniques
• Manure management
• Storm water runoff
• Mortality disposal
Environmental stewardship
GoodStewardshipLeadstoBetterBusinessManagement
Minimizing:•Animal and manure odors
•Dust•Insects & predators
Using best management practices to:•Dispose of dead animals
•Monitor runoff
Leads to a:•Cleaner production operation
•Healthier herd•Good neighbor relationships
ManageManureProperly
Control unpleasant odors and dust
Know the nutrient content of your manure, and keep recordsSpread manure away from wells, springs, and watercourses
When possible, till in fall‐applied manure
Keep piles of manure and spoiled silage away from watercourses
MonitorStormWaterRunoff
Conduct annual tests for bacteria and nitrates in well water
Locate livestock operations at least 150 feet downhill from wells (including abandoned wells)
Locate livestock operations 500 feet from public water supply system or watercourse
Divert uphill water flows to exclude clean water
DisposeofDeadAnimalsSafely
Abide by state/local laws
Render within 48 hours (dead animals used to create a new, usable product)
Compost in pile or bin, at high temperature (130o‐150oF)
Bury on farm, at least 300 feet away from a watercourse and 3‐ft deep
Bury at a licensed landfill
• Maintaining a healthy herd
• Managing sick animals
• Linking production and marketing
Production practices
• Housing that is clean, ventilated and predator proof• Adequate enclosure and fence height, especially for goats
• Access to clean water at all times• Nutritionally complete food, including forage, salt & minerals
• Appropriate parasite control• Protection from extreme temperatures, including water heaters for winter, and shade during hot months
ManagingforHealthyAnimalsIncludesProviding…
Observe your animals and learn what behaviors are normal, so you recognize unusual behaviors indicating a possible health issue
Check your animals regularly‐twice daily is best for monitoring health and behavior
Become familiar with common small ruminant health issues and diseases
For the breed you are raising, know the lambing/kidding age and years of reproductive capability
AsaGoodHerdManager,YouShould:
Meet the nutritional needs of your animals at their current state (during gestation, lactation, maintenance, etc.)
Provide some mental stimulation and an enriching environment for your animals
Keep breeding records, as well as animal health records
Have a plan for surplus animals (beyond your breeding, meat or milk animal needs since the extra feed is a cost to you)
AsaGoodHerdManager,YouShould:
TakingCareofSickAnimalsWork with a local veterinarian with small ruminant experience (if you live in a remote area, you may need to learn basic care practices)
Have a herd health plan & vaccination schedule
Develop a quarantine procedure for sick animals; watch for news alerts from your state veterinarian’s office
In case of disease outbreak, have a plan for cleaning and disinfecting vehicles & equipment, and protecting your employees
Develop a disposal plan for dead animals
Keep detailed records of your animals’ health
LinkingProduction&MarketingDecisions• Choose a breed that is appropriate for the markets you will serve (meat, fleece, milk)– Develop some market relationships to determine who will buy your product
• If you are producing meat animals, do you have a slaughter and processing facility that will work with your level of production and cuts you desire?
• Take a course in Good Agricultural Practices (GAPs) to understand how to prevent or reduce contamination – Plan for production, processing and sales stages
• Obtaining GAPs certification is also a good marketing strategy
Safe practices• Worker safety• Good
Agricultural Practices (GAPs)
• Milk and meat products
SafeHandling:WorkerSafety• Sheep and goats can carry organisms that may cause infection and disease in humansWhen handling animals or their wastes, wear
protective clothing, wash your hands afterward, & treat all cuts and abrasions immediately
• Both species can jump, bite, kick or run into their handlers, causing injuryLearn proper handling techniques and never turn
your back on animals in a penBe aware of potential injuries from contact with
gates, chutes, wire pens, and electrical sockets
SafeHandling:GoodAgriculturalPractices(GAPs)• Keep livestock out of food production and handling areas to prevent contamination of food products
• Ensure that animal wastes do not directly or indirectly contaminate drinking or irrigation water
• If you produce compost from your livestock manure: 1. keep records of composting dates and production
process, 2. separate raw and finished compost, and 3. store compost downhill from any fields and water
sources
SafeHandlingonFarmswithCrop&Livestock:GAPs• Wash and sanitize vehicles and equipment used for handling or transporting livestock before transporting food for human consumption
• Make sure workers change clothes and wash their hands after handling livestock and before handling food crops
SafeHandlingofMilkandMilkProducts• Refrigeration is most important factor in maintaining safety of milk (Grade A milk must be maintained at 45 °F or below), as well as butter, cream, whipped topping, sour cream, yogurt, cheeses, etc.
• Temperatures must be maintained through distribution, delivery and storage
• Note that safe refrigerator storage times differ depending on the product, and only butter, ice cream and pasteurized fresh whole or skimmed milk may be frozen
SafeHandlingofMeats
• Remember to have quality control over your product from harvest through processing, storage and distribution
• How you handle the product affects:– how safe it is for your consumers– your product’s quality– your product’s shelf life
Business licensing Which licenses you need depends on:
– Whether you are selling milk or meat
– Where you plan to sell your product
GettingPermissiontodoBusiness• County, municipal & HOA permits (always check first! )• Business registration (typically from your state’s Secretary of State, although some cities & counties also require business registration)
• IRS Employer Identification Number (EIN, if you have employees)
• State taxes (sales tax, income tax, workers’ compensation, unemployment insurance)
• City/County sales tax license• Business licenses (depending on your sales outlet and products(s) offered for sale)To check on your state’s tax and licensing requirements: http://www.sba.gov/content/learn‐about‐your‐state‐and‐local‐tax‐obligations
LicensingforMilkSales
• Federal regulations define milk and milk products by their ingredients. – This is important for grading and labeling, and for knowing which license you need for your business.
• For goat and sheep milk production and sales, all states have different licensing requirements and permit costs.
• In many states, raw milk sales are illegal and all milk & milk products sold must be pasteurized. – Contact your state department of public health to learn about regulations in your state
– Educate yourself on the food safety issues surrounding raw milk production
RegulationsforPasteurizedMilk
• Use FDA/USDA guidelinesGrading
• All bottles, containers & packages with milk or milk products must be labeled, indicating the common name of the hooved animal. See FDA guidelines.
Labeling
• Store between 33°F and 41°FRefrigerating
• Keep clean and sanitary•Maintain refrigerationTransporting
• Must use USDA/FSIS‐certified processing (see exemption)
To sell packaged meat direct to the
consumer
• Must use USDA/FSIS‐certified processing
• Required: Labeling – i.e., Net Weight using Standard Weights and Measures*
• Optional: Grading
To sell packaged meat to retail
buyers, wholesale or farmers’ market
*Note that your processor can help guide you through the packaging and labeling process.
LicensingforMeatSales
Exemptions toUSDAslaughterandprocessingrequirements
Sold before slaughter to new
owner
Labeled NOT FOR SALE
Processed for household use
Processed for non‐paying guestsAND
AND
OR
OneMoreThingAboutMeatandMilkSales…
Many farmers’ markets require vendors to carry their own liability insurance policy for product sales
For more info on licensing and regulations,check with your local Extension office or state Department of Agriculture
• Zoning is a restriction on the way land can be used
• Zoning regulations may include where you can (or can’t) raise animals
Zoning restrictions
County&MunicipalZoningRegulations• Present your plans early―your local planning and zoning board may have ideas to make your business more viable or to protect your resource base
• Once you are in operation, remember to consult local officials before making any changes to your business (to structures or to products you sell)
County&MunicipalZoningRegulations
• Larger livestock (including sheep and goats) typically prohibited in non‐agriculturally zoned county & municipal districts
• Your Homeowners’ Association may also have restrictions on livestock
• Many counties & municipalities allow private ownership/production of a small number of sheep and goats in agricultural districts. However, animal slaughter may be prohibited.
Always verify the types & numbers
of animals legally allowed on your property before starting your business
Regulationsindistrictswherecommerciallivestockproductionispermittedmay
include:
Commercial or agricultural permit
requirements
Permit fee often required
Size and type of animal
structures; location on your
property
Limited number of animals allowed; pasture
specifications
Standards for odor, noise, dust
Limited or no allowable
slaughter on premises
Questions?
Acknowledgements• Blake Angelo, Colorado State University Extension, Urban
Agriculture• Thomas Bass, Montana State University Extension, Natural
Resources• Dr. Marisa Bunning, CSU, Food Science and Human Nutrition• Emily Lockard, CSU Extension, Livestock• Dea Sloan, CSU, Agricultural and Resource Economics• Martha Sullins, CSU Extension, Agriculture and Business
Management• Dr. Dawn Thilmany, CSU, Agricultural and Resource Economics• Heather Watts, CSU, Agricultural and Resource Economics• Wendy White, Colorado Department of Agriculture• David Weiss, CSU, Agricultural and Resource Economics
PhotoCredits– flickr.comAll photos used under the Creative Commons License
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