Arkansas extension programme targets supply chain constraints in sheep and goat sector

Agricultural officials in Arkansas are attempting to address critical supply chain deficiencies in the state's nascent sheep and goat industry through a pair of specialised training workshops this month, as producers struggle with limited processing capacity and narrow market demand.

The Arkansas Extension Small Ruminant team has organised two separate programmes aimed at different segments of the value chain: one targeting meat processors and another focused on culinary professionals, in an effort to build both production capabilities and consumer demand for lamb and goat products.

Processing capacity shortage

Dan Quadros, extension specialist leading the initiative, identified insufficient processing infrastructure as a primary constraint facing Arkansas livestock producers. "When we surveyed Arkansas sheep and goat producers, one major off-farm challenge that was consistently brought up was the lack of meat processors properly trained in small ruminants," he said.

A Sheep and Goat Carcass Fabrication Workshop scheduled for 22-23 October at the Arkansas State University Meat Lab in Jonesboro will address technical aspects of processing, including state and federal inspection protocols, carcass classification, and specialised cutting techniques. The programme carries a $150 registration fee, with a 50 per cent discount available to producers.

Market development strategy

Beyond production bottlenecks, the sector faces demand-side challenges. Lamb and goat meat consumption remains limited in Arkansas, appearing primarily in ethnic and upscale establishments rather than mainstream dining venues.

To address this market gap, a second workshop on 28-29 October will target culinary professionals at the Arkansas Food Innovation Center in Springdale. The programme will cover butchery techniques, preparation methods for specific cuts, flavour profiles, and presentation strategies.

"It has been proven that trying a dish in a restaurant is a gateway to increasing consumption," Mr Quadros said. "Our goal is to promote the use of lamb and goat in the culinary arts and strengthen our local food systems."

Expert instruction

Both workshops will be led by Anderson Rocha, an animal scientist and chef with 25 years of international experience, who will also present a new cookbook featuring lamb and goat recipes during the sessions.

The dual-pronged approach reflects broader challenges facing regional agricultural supply chains, where production capacity must be matched with processing infrastructure and consumer acceptance to achieve commercial viability. The workshops represent an attempt to address these interdependencies through targeted skills development across the value chain.