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Witnesses an actual hog delivery from farm to meat-packing facility. Focusses on the business relationship between these two links in the pork prouction chain. Emphasizes benefits of trimming fat from final product.
Purdue University, Cooperative Extension Service, Media Distribution Center, 231 S University St., Lafayette, IN 47907-2094, Phone: (765)494-6795, Toll-free: 888-398-4636, Fax: (765)496-1540, Email: media_order@acn.purdue.edu, URL: http://www.ces.purdue.edu
Available on VHS
Running time 18 minutes.
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