OSU FAPC student employee Jaelyn Sewell cuts extra meat in the FAPC processing room. Photo by Kendall Harshman.
SMALL PR
POWE
n the early stages of the COVID-19 pandemic, shoppers would go to their local grocery stores only to find the meat protein they wanted was out of stock. To help add to the available supply, the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center pilot plant continues to provide Oklahomans resources throughout the pandemic. The FAPC pilot plant was created to help develop successful value-added enterprises in Oklahoma, said Chuck Willoughby, FAPC business and marketing relations manager. The FAPC pilot plant has one fulltime staff member, Brandon Kahle, and multiple student workers. Since FAPC opened in 1997, U.S. Department of Agriculture inspections have allowed the sale of meat from teaching and research activities. “About seven years ago, FAPC began processing more frequently for customers,” Willoughby said. Willoughby said various factors caused the tremendous increase in the demand for locally processed meat, especially during the pandemic. Consumers now want to know if their meat is raised and processed in the United States, Willoughby said. 68 | COWBOY JOURNAL
