Project Grant 20216703734169

OUR LONG TERM GOAL IS TO ENHANCE THE ECONOMIC DIVERSITY AND DEVELOPMENT OF RURAL AMERICA BY PROVIDING CAREER AND TECHNICAL TRAINING TO ALL PEOPLES SO THAT THEY MAY FIND USEFUL AND REWARDING WORK. SPECIFIC TO THIS PROPOSAL IS TO PROVIDE CAREER AND TECHNICAL TRAINING FOR PEOPLE INTERESTED IN MEAT PROCESSING, ESPECIALLY AT A SMALL OR LOCAL LEVEL. SMALL MEAT PROCESSORS ARE A VITAL LINK IN THE FOOD SUPPLY AND ALLOW FARMERS, RANCHERS, AND LIVESTOCK PRODUCERS TO RETAIN A GREATER PORTION OF THE LIVE ANIMALS VALUE LOCALLY. IN ADDITION, SMALL REGIONAL AND LOCAL RETAIL GROCERY STORES CAN INCREASE SALES BY HAVING FRESH CUT MEATS AVAILABLE, ALLOWING THEM TO DIFFERENTIATE THEMSELVES FROM THE BIG SUPERMARKET CHAINS. FURTHER, IN THE TIME OF COVID-19 WE HAVE SEEN A LARGE INCREASE IN DEMAND FOR LOCAL FOODS. THE DISRUPTION IN THE LIVESTOCK AND MEATS SUPPLY CHAINS RESULTED IN SHORT TERM SHORTAGES OF MANY MEAT ITEMS, INCREASING THE DEMAND FOR MORE LOCAL PRODUCTS. HOWEVER, THE NUMBER OF SMALL MEAT PROCESSORS AND LOCAL BUTCHER SHOPS CONTINUES TO DECREASE, ESPECIALLY IN RURAL AMERICA. NORTH DAKOTA CURRENTLY HAS ONLY 16 FEDERALLY OR STATE INSPECTED SLAUGHTER FACILITIES IN A STATE WITH ALMOST 1 MILLION CATTLE. WE ARE NOT PROPOSING TO TRAIN MEAT CUTTERS FOR LARGE PROCESSORS, RATHER THE FOCUS OF THIS PROGRAM IS TO INCREASE THE AMOUNT OF PEOPLE THAT HAVE THE ABILITY TO WORK IN MEAT PROCESSING AT A LOCAL LEVEL, POSSIBLY OPENING THEIR OWN SHOPS OR ENHANCING THE PRODUCTIVITY OF EXISTING SMALL PROCESSORS AND GROCERY STORES.WHILE DIFFICULT TO QUANTIFY, ANECDOTAL EVIDENCE FOUND IN NEWS REPORTS AND THROUGH PERSONAL CONTACTS FROM INTERESTED PROCESSORS AND RETAILERS, THERE IS A NOTICEABLE LACK OF EMPLOYEES WITH SKILLS OR EXPERIENCE IN MEAT PROCESSING. THE LONG TERM GOAL OF THIS PROJECT IS TO INCREASE THE AVAILABILITY OF NEW WORKERS FOR LOCAL, RETAIL, AND SMALL SCALE MEAT PROCESSORS BY DEVELOPING AND IMPLEMENTING CERTIFICATE PROGRAM THROUGH A JOINT PROGRAM WITH THE NORTH DAKOTA STATE COLLEGE OF SCIENCE (NDSCS) AND NORTH DAKOTA STATE UNIVERSITY (NDSU).A 9-MONTH CERTIFICATE PROGRAM IS BEING DEVELOPED WHERE STUDENTS WOULD ENROLL AT NDSCS AND WOULD TAKE A FULL LOAD OF CLASSES FOR ONE SEMESTER, THEN SPEND ONE-HALF OF A SEMESTER BEING TRAINED AT THE NDSU MEATS LABORATORY AND FINISH THE SEMESTER WORKING AS INTERN FOR SMALL MEAT PROCESSING FACILITIES AND/OR RETAIL STORES. THE PARTNERSHIP BETWEEN NDSCS AND NDSU IS A NATURAL FIT AS NDCSC HAS THE INFRASTRUCTURE AND EXPERIENCE TO RECRUIT AND MENTOR STUDENTS OF ALL AGES AND BACKGROUNDS IN CAREER DEVELOPMENT, AND NDSU HAS THE PROFESSIONAL EXPERIENCE AND FACILITIES TO EFFECTIVELY PROVIDE HANDS-ON TRAINING IN SLAUGHTER, MEAT CUTTING, AND MEAT PROCESSING. NDSCS IS LOCATED IN WAHPETON ND, AND NDSU IS LOCATED IN FARGO, ND, WITH THE TWO CAMPUSES BEING ONLY 50 MILES APART FROM EACH OTHER. IN ADDITION, NDSCS HAS A REMOTE CAMPUS THAT IS LOCATED ADJACENT TO THE NDSU MAIN CAMPUS. IN ADDITION, STUDENT MOVEMENT BETWEEN THE CAMPUSES IS SEAMLESS AS BOTH INSTITUTIONS ARE PART THE TRI-COLLEGE SYSTEM, WHICH ALLOWS STUDENTS TO TAKE COURSES AT EITHER LOCATION WITHOUT THE NEED TO ADDITIONAL REGISTRATION OR ADMINISTRATIVE HURDLES TO OVERCOME.