Hood River's Mountain Valley Meat Service upgrades equipment with state funding

During a recent meeting of the Oregon Senate Committee on Natural Resources and Wildfire, local meat processors highlighted the urgent need for support to sustain their operations and better serve the community. Jason Johnston, owner of Mountain Valley Meat Service in Hood River County, shared his experiences and challenges in the meat processing industry, emphasizing the importance of local food production.

Johnston explained that many small meat processing facilities are struggling due to outdated equipment and regulatory hurdles. He noted that his facility, built in 1950, has faced significant challenges in meeting modern standards, which has led to many similar businesses shutting down. "Kids don’t want to take over these failing operations," he said, underscoring the risk of losing local meat processing capabilities.

The discussion also touched on the impact of state grants that have helped Johnston and others upgrade their machinery. He mentioned that recent investments in new equipment, such as a Sealatron packaging machine, have improved efficiency and safety for employees. However, he stressed that more assistance is needed to ensure that local farmers can process their animals and provide fresh meat to the community.

The committee's discussions reflect a broader concern for the sustainability of local agriculture and food systems in Oregon. As the demand for locally sourced food continues to grow, the need for robust support for meat processors is becoming increasingly critical. The meeting served as a platform for industry voices to advocate for necessary changes that would benefit both producers and consumers in the region.

As the committee considers future actions, the focus remains on fostering a resilient local food economy that can meet the needs of Oregonians while preserving the livelihoods of farmers and ranchers. The outcomes of these discussions could have lasting implications for the community's access to local meat products and the viability of small-scale processing facilities across the state.