Purdue University Ag Economist Jayson Lusk says now that meat processing plants are running at more than 90 percent capacity, the focus will be on building resiliency so processing disruptions don’t happen again.

“I think a common thought is that we need a larger number of more medium-sized food processing plants, particularly meat packing plants,” he says.

Lusk says that
could help, but the problem wasn’t the size of plant it was the lack of excess
capacity.

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