- Home
- Completing a SWOT Analysis
- Knowing Your Customers
- Assessing the Competition
- Making Market Claims
- Choosing Your Abattoir
- Developing a Production System (Based on cow/calf operations for N.C.)
- Planning for Profit
- Monitoring Financial Performance and Health
- Tracking Financial and Farm Performance
- Keeping Useful Business Records
- Managing Risk
- Choosing a Pricing Strategy
- Managing Logistics
- Developing a Promotional Strategy
- Managing Customer Relationships
- Setting Goals
- Learning More
Farm to Fork
A Direct-to-the-Consumer
Beef Marketing Handbook, 2nd Edition
How to Use This Handbook
This handbook is designed to be a self-directed guide to developing a business plan for marketing beef directly to the consumer. It contains basic explanatory material related to each part of a business plan, with a corresponding worksheet. You may choose to work on the sections in any order, although we recommend that you work on all the sections of the Financials chapter together. The business plan that you develop by completing all of the worksheets in the handbook will help you make more informed decisions about starting and growing a direct-to-the-consumer beef marketing business. This handbook may be completed using the PDF Handbook or via the online handbook presented on this Web site.
Special thanks to AgMRC for grant support.
Authors
Annette Dunlap, MBA, former
Extension Associate
Value-Added & Alternative Agriculture (now N.C. MarketReady), North Carolina
State University
Geoffrey Benson, Ph.D.,
Professor Emeritus
Agricultural and Resource Economics, North Carolina State University
Matt Poore, Ph.D.,
Professor and Beef Cattle
Specialist
Animal Science, North Carolina State University
Contributors
James Green, Ph.D.,
Professor Emeritus
Crop Science, North Carolina State University
Phil Hamilton, Ph.D.,
Director
Agribusiness Center, Mount Olive College
Sue Ellen Johnson, Ph.D.,
Assistant Professor and Forage Specialist
Crop Science, North Carolina State University