Peer-Reviewed Publications by Ginger S. Myers

  • A Marketing Decision Tool and Guide for Grass-fed Beef (EB 374)
    This resource guide will assist grass-fed beef producers to formulate profitable marketing strategies. It is a decision tool to assist individual producers in making marketing decisions about what to produce; where/how/in what venue(s) outlets to market their product; and practical risk management strategies.
  • A Producer’s Guide to Meat and Poultry Processing Regulations in Maryland (EB 372)
    This guide is intended to assist farmers, growers, and their advisors in understanding the regulations affecting processing and marketing meat and poultry products in Maryland.
  • Enhancing the Community Supported Agriculture (CSA) Marketing Model in Maryland (CRED 01)
    This publication seeks to look at the broad picture of Community Supported Agriculture (CSA) as a marketing model and then burrows down, utilizing survey results from Maryland CSA farmers to further define what works well, and how to retain customers and how to increase profitability. (2010)
  • Farm to Hospital -Selling Farm-Raised Meats and Poultry in Maryland (FS 929)
    The focus of this Fact Sheet is to assist livestock and poultry producers in developing products and marketing tools to increase meat and poultry sales directly to hospitals and extended care facilities or to distributors who handle hospital food purchasing accounts. (2011)
  • Launching a Cottage Food Business in Maryland (FS 1005)
    This publication discusses the pros and cons to start a Cottage Food Industry Business in Maryland from understanding the parameters of the Maryland Cottage Food Industry Law which would include production specifications, labeling requirements, and a listing of approved and unapproved foods. (2015)
  • Maryland Niche Meats and Poultry Producers (EB 402)
    This publication developed jointly by Niche Meat and Poultry Producers and the Ag Marketing Program of the University of Maryland Extension. This directory serves as a way to connect buyers, consumers, producers, and market masters to fresh, high-quality farm-raised meats from Maryland producers. For ease of aggregating suppliers, this directory has been organized by-product, though many producers offer multiple products. USDA on listing only applies to Beef, Bison, Chevon, Lamb, and Pork. (2014)
  • Mastering Marketing for New and Beginning Farmers (FS 1139)
    This Fact Sheet FS 1139 is about how Sales are one-time transactions. Marketing is the process by which you identify a group of people who are willing and able to become and to remain your customers. As a new farmer, you won't have established relationships with customers and potential buyers, yet. You must determine who wants and /or needs your products. These are your potential customers. Marketing takes time. But, it can be one of the most cost-effective uses of time in your business. (July 2020)
  • Meat Marketing Planner: Strategic Marketing for Farm-to-Table Meat Enterprises (EB 403)
    This Extension Bulletin EB 403 addresses marketing beef, pork, lamb, and goat, but not poultry since poultry processing falls under differing USDA, FSIS, and state regulations.  While many of the key strategies discussed here can be applied to the sale of any farm products direct to consumers, this publication focuses on marketing farm-raised meats. (2013)
  • Niche Marketing-Out of the Box but in the Black (FS 846)
    This Fact Sheet will help you explore the Niche Market and how to go about increasing your food dollar and a higher return per unit sold. (2008)
  • Product Development - Making the Go, No Go Decision (FS 943)
    This Fact Sheet is part of a series on Starting a Specialty Food Business in Maryland.  Making the Go, No Go Decision (FS-943) is number 1 in the series and it concentrates on making the "go, no go" decision for starting a new enterprise, answering several clarifying questions that can help you decide if you're really ready for the task ahead. (2013)
  • Selling Shell Eggs to Retailers, Wholesalers, and Food Service Facilities in Maryland (FS 1068)
    This publication provides introductory information and resources that can help Maryland’s egg producers improve their sales of shell eggs into retail channels. Because there are continual changes and updates at both the state and federal levels, please check for the most current edition of any regulations cited in this publication.(2017)
  • Turning on Your Specialty Food Business (EB 406)
    This Extension Bulletin is part of a series on Starting a Specialty Food Business in Maryland. Turning on Your Specialty Food Business (EB 406) is number 3 in the series and it concentrates on how to formulate a business plan and to consider how your business will be organized. (2013)
  • Turning on Your Idea: Starting a Specialty Food Business Requires Careful Planning (EB 415)
    This Extension Bulletin is part of a series on Starting a Specialty Food Business in Maryland.  Turning on Your Specialty Food Business (EB 415) is number 4 in the series. (2014)
  • Turning Out Your Product: From Food Safety to Marketing, There's a Lot You'll Need to Know (EB 416)
    This Extension Bulletin is part of a series on Starting a Specialty Food Business in Maryland. Turning Out Your Product: From Food Safety to Marketing, There's a Lot You'll Need to Know (EB-416) is number 2 in the series and it concentrates on the breakdown on the necessary steps to develop your product and bring it to market in accordance with Maryland Department of Health and Mental Hygiene's regulations and recommendations. (2014)

Other Publications by Ginger S. Myers

  • Am I Making a Profit?-Utilizing Calculators to Develop Profitable Prices for Farm-Raised Meats (pdf)
    Case Study of Project #ONE14-216-27806 funded by Northeast SARE (April 2015)
  • Food Processing Resource Directory (pdf)
    This directory is a great resource for all your Value-Added Processing needs. Resources include listings of agencies, commercial supplies, display manufacturers, equipment, food brokers, farmer’s market supplies, packaging materials, trade associations, and many others. (November 2013)
  • Processing For Profits-An Assessment Tool and Guide for Small-Scale On-Farm Food Processors (pdf)
    This publication addresses product development, manufacturing, understanding the food safety system, labeling, acidified food, FAQs about Maryland’s food regulations, specific Maryland processed farm products, business planning, and marketing for specialty food producers and processors. Any producer interested in the potential and pitfalls of on-farm and value-added food processing will find this new resource helpful in their planning and implementation process.

    This publication was made possible through grant funding from the Harry R. Hughes Center for Agro-Ecology, Inc., with support from the United States Department of Agriculture – Cooperative State Research, Education, and Extension Service (USDACSREES.) (2009)