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David Sparks Ph.d American Lamb
by David Sparks Ph.d, click here for bio

Program: Idaho Ag Today
Date: March 29, 2018

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This is a story that the Basque population of Idaho with their long tradition of raising sheep will absolutely love. For consumers, there are very few things in the meat case can that excite taste buds like that of American lamb. And U.S. lamb producers take great pride in raising one of the highest quality meat proteins in the world. Reed Anderson is a lamb producer from Brownsville, Oregon and says American lamb is resonating well with consumers of all ages; especially the huge millennial generation. He says in addition to great taste, American lamb offers those a little bit older some important nutritional benefits too.

For U.S. lamb producers, competition at the meat case is fierce. This is why the American Sheep Industry Association’s President Mike Corn says ASI is working hard to make sure American lamb remains in the spotlight with consumers.

But keeping U.S. lamb producers in business goes beyond imports. ASI Executive Director Peter Orwick says it’s also making sure that they have accurate timely price information to make marketing decisions.

 

Another topic covered was keeping the U.S. Sheep Experiment Station in Dubois (do-boys), ID operational. For more information about the American Sheep Industry Association’s spring DC trip, March 5-7, 2018, visit www.sheepusa.org.

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