"Meat Processing Infrastructure Program"

This stretch of holidays from Thanksgiving to Christmas is especially interconnected with food. Thanksgiving turkeys and Christmas roast beef are just two traditions from my family that come to mind to look forward to. Although I’m not turning my nose up to the mashed potatoes, stuffing, other sides, and desserts, it’s certainly the main course I focus on most. What is becoming increasingly apparent in New Hampshire is the demand for these traditional celebration centerpieces to be sourced locally. Natural trends and unforeseen events have given rise to more farmers turning to livestock and poultry production to meet the needs of the market. In turn, a major roadblock has developed in meat processing capacity.

In addition to the cultural or philosophical waves that sway consumers towards local foods, COVID-19 impacts shifted demand for new reasons. Whether it be major meat processing facilities in other parts of the country shutting down for health and safety protocols or NH residents not wanting to venture out to crowded supermarkets, locally raised meat played a vital role in New Hampshire’s food system. This provided both an opportunity for NH farmers and put a strain on the meat and poultry processing industry in the state.

Hearing from constituents about this issue, Commissioner Jasper worked with industry leaders on a concept for a grant program that could help alleviate some of the capacity and efficiency problems that have developed. Using a little over $1,000,000 in American Rescue Plan Act (ARPA) funds, we are happy to announce the approval of the Department’s Meat Processing Infrastructure and Training Investment Program.

The first part of this program entails $260,000 for a Certificate in Meat Processing and Food Safety Program administered by UNH Cooperative Extension. Meat processing professionals are critical team members in the supply chain that moves agricultural animal assets from the farm to the table. However, recent ongoing workforce challenges have led to significant staffing shortages in New Hampshire’s meat and poultry processing facilities. The State does not currently offer any meat cutting training, certificate-level or above, and stakeholders have agreed that such a program is important for the sustainability of the industry. More details about this program are to come.

The second part of this is the Meat Processing Infrastructure Program (MPIP). MPIP will provide grant funding for infrastructure investments for local farmers and meat and poultry processing facilities to increase capacity and efficiencies of the meat and poultry processing industry within the state. The goal of the grant program is to support this industry by promoting increased capacity, labor saving efficiencies, and encouraging value-added products through capital investments and other related infrastructure improvements.

Up to $750,000 in funding has been approved for this project. A competitive application and review process will be available on the NH Department of Agriculture, Markets & Food website Tuesday, November 29th and close January 27, 2023. USDA inspected, custom exempt, and custom butcher facilities will all be eligible to apply. There is a matching funds component of 15% of total project costs for this grant.

Full details for the MPIP program can be found in the Request for Proposals that will be available along with the application on the DAMF website next week. You can visit the NH DAMF website for up-to-date information starting Tuesday, November 29. Questions about the program can also be sent to Joshua.k.marshall@agr.nh.gov. LEARN MORE