AMS Proposes to Revise the Part 201 Regulations That Effectuate the Packers and Stockyards Act
The regulations implementing the Packers and Stockyards Act are found in 9 CFR Part 201. PSD enforces the Act’s payment protection provisions and investigates allegations of unfair, deceptive, and fraudulent practices in the poultry industry.
Growers and their lenders depend on accurate information when negotiating contract terms. AMS is making conforming changes to SS 201.2 to improve the quantity and quality of critical information available to poultry growers as they enter into and operate under tournament ranking arrangements.
MARINATION AND BATTERING SYSTEMS
As consumers demand heat-and-eat convenience, the market for battered and breaded protein products is booming. This demand is fueling innovation in the design, production and distribution of coated foods, including fully cooked, frozen battered and breaded meat and poultry proteins.
In the past, marinating was performed by soaking meat in liquid solutions. However, this soaking process is time consuming and can result in enzymatic softening of the meat or structural damage. Furthermore, prolonged soaking can lead to lipid oxidation.
A better solution to this problem is to use a marinating system that does not require any soaking of the meat. The Cabinplant system accomplishes this by injecting the meat in the form of a predust with a first set of ingredients. Then the meat is conveyed to a second injection stage with a different set of ingredients and then to the coating station. The only equipment that requires cleaning is the mixer for the multihead weigher and the marinade dispenser.
COOKING METHODS
Students are introduced to cooking methods for poultry and other meats. Braising, stewing and poaching are moist-heat cooking methods. Dry heat cooking methods include roasting and frying. The difference between light and dark meat is also emphasized as well as the fact that poultry should be cooked to an internal temperature of 165 degrees F (this is higher than beef or fish).
This kitchen laboratory provides an opportunity for students to apply cooking techniques and procedures in preparing menu courses for faculty/staff/student meal service. Students practice measuring, knife skills and mise en place as they prepare and serve various dishes utilizing both dry heat and moist heat cooking techniques appropriately.
The two workshops are a combination of educational seminars and hands-on laboratory exercises designed to introduce participants to the production and processing factors that impact final product quality, safety and consistency. Participants will learn how to formulate further processed poultry products using functional ingredients and equipment.
EQUIPMENT USE/MAINTENANCE
A significant body of research [1] indicates that market consolidation and integrator control over production contracts leaves poultry growers with little to no bargaining power to demand reasonable contract transparency. AMS is proposing to revise the regulations at 9 CFR part 201 that effectuate the Packers and Stockyards Act in order to address this issue by better balancing the quantity, quality, and type of critical information poultry growers receive as they enter into and operate under poultry growing arrangements.
The proposed rulemaking would amend SS 201.2 to include a definition of “original capital investment.” This term would mean the initial investment a poultry grower makes in facilities used to raise and care for poultry. The proposal also includes a new definition of “housing specifications” that would describe and document the housing components a live poultry dealer develops or provides for each poultry grower under the terms of the poultry growing arrangement. The new rulemaking would also add a definition for “breeder facility identifier,” which would be the identifier a live poultry dealer assigns to distinguish among breeder facilities supplying eggs for chickens that are placed in the poultry growout operation.
INSURANCE
As a business, poultry farmers rely on a variety of buildings and structures for their operations. These include chicken houses, pens/coops, sheds and barns. These buildings are exposed to broad threats including attacks from dogs, damage/loss during transit, storm damage, fire or explosions, building collapse, theft (with certain exceptions) and more. Additionally, poultry farms require liability coverage in the event that a third party is injured while on your property or that your farming operations cause damage to their property.
At Hitchings Insurance Agency, we can help you assess your needs and fit you with a package policy that covers all aspects of your business. One severe incident could financially ruin your farm – don’t be left unprotected. Contact us today to discuss your options!
