Below are links to documents produced or compiled for this slaughterhouse study; these documents and links are also referenced within the web pages on this project website regarding various components of the project that are being evaluated:
· Click here to see a graphic of land area, population, and population density for each of the islands; for comparison purposes, data
for Oahu, Maui, and the
· Click here to see a table of livestock
production in the
here to view estimated demand for beef in the
· Click here to view estimated demand for pork in the
· Click here to see some advertisements of retail meats being sold in Guam and
· For comparison purposes, click here for a price list of JJ’s Country Market on the Big Island of Hawaii, which specializes in grass-fed beef products.
· Click here to see a chart of military-related construction expenses
· Click here for the Microsoft Excel-based user-interactive tool for evaluation of operational, economic, and financial aspects of the project.
· Click here for the accompanying notes and explanatory information to the illustrative analysis model.
· Click here for the Guam Slaughterhouse Study, April 1997.
Below are links to other links of particular interest to this slaughterhouse study; most of these links are also referenced within the web pages on this project website regarding various components of the project that are being evaluated:
· Marianas Grazing and
· USDA provides a wealth of information regarding cattle production and beef consumption at: http://www.ers.usda.gov/Briefing/Cattle/
· USDA provides a wealth of information regarding pig production and pork consumption at: http://www.ers.usda.gov/briefing/hogs/
· “Planning a Small Meat-Packing Business”, from the
· The USDA has a web portal devoted to “small-to-very-small” slaughterhouses: http://www.fsis.usda.gov/small_very_small_plants/index.asp
· “Guide to Designing a Small Red Meat Plant”, by Iowa State University Extension Service: http://www.extension.iastate.edu/Publications/PM2077.pdf
· Regarding handling and treatment of the animals prior to slaughter, including minimizing animal stress; refer to: http://www.grandin.com/meat/meat.html
· The scope of the military expansion on
· Management of Animal Carcasses, Tissue, and Related Byproducts; 3rd International Symposium; July 2009; http://www.umext.maine.edu/byproductssymposium09/
· A Hazard Analysis and Critical Control Point System (HACCP) plan must be developed and used by small and very small commercial slaughter plants. Refer to: http://www.meathaccp.wisc.edu/Model_Haccp_Plans/slaughter.html
· More than 90% of the 6,000 plants inspected by USDA's Food Safety and Inspection Service (FSIS) are small or very small. FSIS provides a special website to help operators of small and very small meat, poultry and processed egg product facilities: http://www.fsis.usda.gov/Small_Very_Small_Plants/
· Mobile Slaughter/Processing Units: http://www.extension.org/pages/Mobile_Slaughter%2FProcessing_Units
· Feasibility Analysis for a Mobile Slaughter Unit: The planning tool can be obtained from this site: http://www.extension.org/pages/Feasibility_Analysis_for_a_Mobile_Slaughter_Unit (AES recommends downloading the xls file to your hard drive, then running the file within excel, not through the browser.)
· the USDA’s Business and Industry (B&I) Loan Guarantee program may be suitable for this type of project in the