A rush to locally produced meat partly necessitated more than two years ago by the onset of the COVID-19 pandemic has spawned consumer’s interest in direct-to-consumer processing businesses, says a group of Kansas State University experts.
Dustin Pendell, an agricultural economist with K-State Research and Extension, says that while consumers have always expressed an interest in locally processed meat, “Kansas has seen an increasing demand for local, direct-to-consumer meat processing businesses.”
Jessie Vipham, an…
