{"id":33757,"date":"2022-03-28T20:24:09","date_gmt":"2022-03-28T20:24:09","guid":{"rendered":"https:\/\/www.ccof.org\/how-john-fagundes-is-shepherding-change-in-meat-processing\/"},"modified":"2024-04-23T21:08:38","modified_gmt":"2024-04-23T21:08:38","slug":"how-john-fagundes-is-shepherding-change-in-meat-processing","status":"publish","type":"post","link":"https:\/\/www.ccof.org\/es\/news\/how-john-fagundes-is-shepherding-change-in-meat-processing\/","title":{"rendered":"John Fagundes impulsa el cambio en la industria c\u00e1rnica"},"content":{"rendered":"<figure class=\"content-image\"><img loading=\"lazy\" decoding=\"async\" alt=\"\" data-entity-type=\"file\"       data-entity-uuid=\"3d91bbb8-d388-4f36-b9a1-dc056a833354\" height=\"3501\"       src=\"http:\/\/live-ccof001.pantheonsite.io\/wp-content\/uploads\/2024\/04\/Photo-for-Shepherding-Change-Blog-scaled.jpeg\" width=\"2299\"       \/><\/figure>\n<p>John Fagundes era un carpintero con un peque\u00f1o reba\u00f1o de ganado que viv\u00eda en el norte de California. Cuando la pandemia de COVID-19 cerr\u00f3 las principales plantas de procesamiento de carne en todo Estados Unidos, y las cajas de carne se quedaron vac\u00edas en las tiendas de comestibles, John sab\u00eda que los peque\u00f1os ganaderos como \u00e9l y sus vecinos podr\u00edan alimentar a sus comunidades locales. Pero durante a\u00f1os antes de la pandemia, los peque\u00f1os productores de toda California hab\u00edan estado luchando para cosechar su ganado, y la pandemia restringi\u00f3 a\u00fan m\u00e1s el acceso a estos servicios cr\u00edticos. As\u00ed que John vendi\u00f3 la mayor parte de su reba\u00f1o para recaudar fondos para una Unidad M\u00f3vil de Sacrificio inspeccionada por el USDA, y <a       href=\"https:\/\/jmfslaughter.com\/\">JMF Slaughter<\/a> naci\u00f3 en marzo de 2021.\u00a0<\/p>\n<p>John comparti\u00f3 recientemente su historia durante el taller \"Shepherding Change in Meat Processing\" en la Conferencia de Peque\u00f1as Explotaciones de 2022, organizada por la Alianza Comunitaria con Agricultores Familiares (CAFF). Junto a John habl\u00f3 Matt Gamba, de Bud's Custom Meats, cuya historia aparecer\u00e1 en un pr\u00f3ximo blog. Este taller forma parte del programa de CCOF <a       href=\"https:\/\/www.ccof.org\/es\/blog\/five-reasons-why-organic-ranchers-are-essential-californias-future\/\">Campa\u00f1a \"La carne importa<\/a>que propone soluciones a los <a       href=\"chrome-extension:\/\/efaidnbmnnnibpcajpcglclefindmkaj\/viewer.html?pdfurl=https%3A%2F%2Fccof.org%2Fsites%2Fdefault%2Ffiles%2F2021-09%2FCCOF_Mag_Winter21%2520-%2520web.pdf&#038;clen=4311635&#038;chunk=true\">cuello de botella en el procesamiento de carne<\/a>. Detr\u00e1s de este cuello de botella se encuentra el cierre de muchos de los peque\u00f1os procesadores de carne de California debido a la consolidaci\u00f3n del sector y a las presiones normativas. En la actualidad, estos factores siguen dificultando enormemente la construcci\u00f3n de nuevas instalaciones de procesamiento y la ampliaci\u00f3n de las existentes para satisfacer las necesidades cambiantes de los ganaderos californianos y la creciente demanda de los consumidores de carnes org\u00e1nicas y alimentadas con pasto criadas localmente.       Este taller fue una oportunidad para escuchar las perspectivas de los procesadores sobre los retos a los que se enfrentan, para aprender m\u00e1s sobre los negocios de procesamiento, y para entender c\u00f3mo los productores y los procesadores pueden trabajar juntos de manera m\u00e1s eficaz.\u00a0<\/p>\n<p>Iniciar un negocio de procesamiento de carne puede ser incre\u00edblemente dif\u00edcil en Estados Unidos. El sacrificio y el procesamiento de animales est\u00e1n muy regulados y los gastos de explotaci\u00f3n son elevados, mientras que los m\u00e1rgenes de beneficio son bajos. John decidi\u00f3 empezar a peque\u00f1a escala y compensar los costes utilizando sus conocimientos de carpinter\u00eda para construir parte de su propio equipo.\u00a0<\/p>\n<p>Aunque la unidad de John es m\u00f3vil, recibe el ganado principalmente en su \"rancho anfitri\u00f3n\" del condado de Sonoma, donde puede procesar hasta ocho animales al d\u00eda. El manejo humanitario es una de las principales prioridades de John, que dise\u00f1\u00f3 sus instalaciones para proporcionar un entorno de bajo estr\u00e9s a los animales. \"Nos tomamos nuestro tiempo. No importa lo ocupados que estemos; el manejo humanitario es muy importante para nosotros\", indica John. \"Yo cr\u00edo a los m\u00edos. S\u00e9 lo que cuesta. S\u00e9 cu\u00e1nto ha invertido [el productor] en ellos, y trato a cada animal como si fuera m\u00edo.\"<\/p>\n<p>En este momento, JMF Slaughter procesa carne de vacuno, caprino y ovino, y en su p\u00e1gina web se indica una lista completa de servicios. <a       href=\"https:\/\/jmfslaughter.com\/services\/\">,<\/a>. John recomienda a los productores que programen las fechas de sacrificio lo antes posible, especialmente si se trata de cinco animales o m\u00e1s.       Una vez que el productor ha reservado una fecha de sacrificio, John se coordina con el procesador que recibe las canales. El 95% de sus clientes quieren que sus animales se procesen en una instalaci\u00f3n inspeccionada por la USDA, lo que les permite vender sus productos c\u00e1rnicos en todos los puntos de venta al por menor de Estados Unidos e internacionales. El 5% restante quiere que sus animales se procesen en instalaciones inspeccionadas por el CDFA, lo que significa que sus productos son s\u00f3lo para consumo personal y no pueden venderse.<\/p>\n<p>Para que su negocio funcione con la mayor eficacia posible, John necesita llenar su cami\u00f3n para cada entrega a la planta de transformaci\u00f3n. Para ello, debe coordinar con antelaci\u00f3n el n\u00famero y la especie de los animales, ya que los distintos procesadores tambi\u00e9n tienen limitaciones en cuanto a especies y horarios.       A principios de marzo de 2022, John ya ten\u00eda reservas hasta julio, con muchos huecos programados hasta noviembre.<\/p>\n<p>Para escuchar la historia completa de John, escuche la grabaci\u00f3n del taller Shepherding Change in Meat Processing en <a       href=\"https:\/\/www.youtube.com\/watch?v=_DnGjDQEAkA&#038;list=PLZUin76taTH_rV0BDx515X9zcS78fNOn7&#038;index=11&#038;t=348s\">YouTube<\/a>.       Puede ponerse en contacto con JMF Slaughter visitando <a       href=\"https:\/\/jmfslaughter.com\/\">https:\/\/jmfslaughter.com<\/a>correo electr\u00f3nico <a       href=\"\/es\/jmfslaughter@yahoo.com\/\">jmfslaughter@yahoo.com<\/a>o llamando al (707) 775-4723.<\/p>\n<p>\u00a0<\/p>\n<figure class=\"content-image\"><\/figure>","protected":false},"excerpt":{"rendered":"<p>John Fagundes era un carpintero con un peque\u00f1o reba\u00f1o de ganado que viv\u00eda en el norte de ...<\/p>","protected":false},"author":1,"featured_media":34443,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[113],"class_list":["post-33757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consumer-education","language-english","consumer_education_topics-american-farmland-sustainability","consumer_education_topics-environment","consumer_education_topics-producer-welfare-health","consumer_education_topics-supply-chain-sustainability","consumer_education_topics-why-organic"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.9 - 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