Who could predict all that it means to hog producers during a pandemic? Especially when it comes to processing facilities shutting down and not able to take your pigs. Pork producers are challenged with keeping pigs on the farm longer and are dealing with relieving the stress in crowded pig houses.
Eggs. They are versatile, fit into any meal or type of culture/recipe, a great source of protein, affordable, and easily prepared. From hors d’oeuvres to the main dish, to salads, to snacks, to exquisite desserts, eggs are a convenient go-to food, whether it’s breakfast, lunch or supper.
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The COVID-19 pandemic affects us all, regardless of where you are in the food/meat protein supply chain. Start with baby pigs in your operation, raise them to market weight, and the market has suddenly diminished when workers at the pork processing facility are home with the virus.
If you missed out on the Paycheck Protection Program (as many did), as an agricultural business, you are also eligible for the Small Business Administration’s Economic Injury Disaster Loan (EIDL) program.
The spread of the COVID-19 continues to evolve with something new being encountered each day – whether it is numbers of those infected, those cleared, or those waiting for tests. With shelter-in-place orders affecting one-half of the U.S. population and the uncertainty of the future, one constant remains: agriculture and food producers are exempt from many of the rules.