W. Va. adopts beef check-off program BUCKHANNON, W. Va. - West Virginia’s farmers who produce commercial beet cattle will gain increased marketing power for their products July 1 when a new self-improvement program becomes effective in the state. The state’s beef producers, representing more than 15,000 farms, strongly approved the Beef Industry Self-Improvement Assessment Program in aa referendum vote in April 1984. Under the program, producers will have $1 deducted from the sale price of each head of cattle sold in the state, dairy cattle sold for beef are included but those sold for milk purposes are exempted. Funds will be used in a variety of ways to promote beef and beef cattle, both nationally and here in West Virginia. “The program is an important step forward for West Virginia cattlemen,” according to beef cattle farmer Sam Tuckwiller of Lewisburg, chairman of the board which will help administer the plan. “It brings our producers abreast of those in 37 other states which have similar checkoff plans. Among those states are neigh boring ones whose cattle are in strong competition with ours for places in midwestern feedlots.” The program is under the direction of a nine-member board including representatives of producers and marketing groups. While the $1 fee is automatically deducted by the market or other cattle buyer, producers have the right to ask for a refund, if they desire. Producers may get additional information by writing to the West Virginia Beef Industry Self- Improvement Program, P.O Box 268, Buckhannon, WV 26201. Lancaster Farming Saturday, June 22,1985-D3 Leaker eggs (Continued from Page 02) the predommant method, and still an expensive process. By lowering the pH of the egg and adding sodium benzoate, a mold inhibitor, Mast and Songsup Yi, a food science graduate student, have demonstrated that inedible eggs can be held for as long as three weeks at room temperature. The eggs can then be strained to remove shells and mixed at low speed to obtain a homogenpons mixture. Mast plans to stabilize, hard cook, chop and pelletize the eggs with other ingredients to produce a food for tilapia, a tropical fish gaining commercial popularity in the U.S. If he is successful, Mast believes the unpact will be felt by egg producers, who can benefit from an added source of income. “I hate to see any food source wasted. A food with a high nutritive value is being under-utilized,” he con cludes.
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