Producers are trying to increase their profitability through new business ventures. However, before starting the business they often ask Extension professionals for help in determining if the project would be profitable. This article provides a brief overview of a five-step process for conducting a feasibility study. It then applies the process and analysis to the pork industry by examining the economic feasibility of a newly constructed, small, producer-owned pork processing facility. Results indicate that such a facility is not profitable or sustainable if hogs were purchased at the mean historic market price.

Creative Commons License

Creative Commons Attribution-Noncommercial 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License.



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