Marketing Live Stock in the South: Suggestions for Improvement




Source of Digital Item

National Agricultural Library



THE outlet for southern farmers' live stock lies chiefly with local butchers and shippers, and therefore is limited and often unsatisfactory. Not un- commonly farmers slaughter their animals without previously arranging for the sale of the dressed carcasses and, because of the perishable nature of their product, are forced to sacrifice it on an over-supplied market.

Local packing houses have benefited farmers accessible to them by providing a year-round market. Co-operative shipping and marketing clubs, local live stock buying companies, and the establishment of specified market points, with sales on advertised dates, also have improved marketing conditions greatly.

Many farmers market their hogs as cured meats, which are sold to dealers or to consumers. In preparing farm-cured meats in the South, artificial refrigeration is desirable. This may be provided by individual or community meat-curing houses. Some local ice and cold-storage plants cure meats for farmers; others purchase the dressed hogs and cure on their own account. Ice plants might extend this business.

These local marketing plans have proved successful in various communities and have increased the number of live stock produced. They are therefore offered in this bulletin as suggested remedies to communities with inadequate markets.


Marketing Live Stock in the South: Suggestions for Improvement