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Unread October 29th, 2009, 15:49
Buncolby Buncolby is offline
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Join Date: Feb 2009
Posts: 5
Default The Role of the Producer

I am doing a project on the role of the producer in regard to meat quality, from the "farm gate to consumer plate".
What does everyone think the role of the producer is? Is it important? It is a fact that the farmer only influences 20% of the meat quality, the other 80% being from transport to the abatoir to cutting, hanging, etc. Following this, does the producer really have an influence?
Thank you
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