Sorting the opportunities from the challenges
“The production side is looking for something bigger to cover their increased costs,” he said, “but the retail and foodservice sides are looking for [more units of] something much smaller that’s easier to manage from a portion-control standpoint and a unit-cost standpoint.
You must Sign In or Register to access this content
Not a subscriber yet? Try WLJ free for 30 days!
Register to read WLJ's digital edition and enjoy unlimited access to the news source more livestock producers depend on.
Click here to begin your free 30 day trial subscription.
Current WLJ subscribers: Log in using your six-digit customer number, which you will find printed above your name on the mailing label of your weekly journal. Use the password wlj123, then go to the profile page to customize your password and log in as you wish.