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2008 ANR COOL Update

Learn about Country of Origin Labeling (COOL) regulations affecting livestock, produce, and nuts in the US agriculture industry. Understand exemptions, requirements for producers, and how to comply with COOL. Get all the details you need!

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2008 ANR COOL Update

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  1. 2008 ANR COOL Update Dr. Jeff Lehmkuhler Extension Beef Specialist Animal & Food Sciences UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE

  2. Background • 2002 & 2008 Farm Bills • Not an animal health issue, Marketing • COOL could NOT be a mechanism to implement a Nat’l animal ID program • Delayed for beef until September 30, 2008

  3. What’s Covered? • Covered commodities • Muscle cuts from beef, sheep, pork, goat, chicken • Fish & shellfish • Peanuts, pecans, macadamia nuts • Ginseng • Perishable agricultural products • Fruits, vegetables, mushrooms, etc… • Grandfather clause • Animals present in US on or before July 15, 2008

  4. What’s Exempt • Products going through foodservice • Restaurants, institutions, delis, etc… • Processed foods • Cooked, smoked, restructured • Hot dogs, lunch meat, heat & eat products, spaghetti w/ meat sauce, etc… • Dehydrated fruits

  5. What’s Required by Producers? • A signed affidavit will be utilized by markets • Firsthand knowledge • Records needed to support affidavit • Records kept for years from selling

  6. Firsthand knowledge • Not clearly defined • Interpreted as someone who knows details • Origin because born on farm • Manager / Market place that combined sources • Use multiple affidavits to support new combined

  7. Example Affidavits • See handouts for examples • Note there are differences for various situations • Continuous : for feedyards sending to packers, remains on file • Continuous : for cow-calf & stockers, remains on file • Individual : cow-calf & stockers, single transaction

  8. Add’l Information • If enrolled in NAIS (840 official tags), satisfies COOL • Check market websites for forms • USDA AMS website • www.ams.usda.gov/cool

  9. Thanks for your Attention! Jeff Lehmkuhler Jeff.lehmkuhler@uky.edu 859-257-2853

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