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Show National Beef Referendum calling for votes Beef producers will soon be faced with the most important decision they've had to make in a long time. Basically, here's the question: ques-tion: will producers continue to take their lumps in an erractic, boom-or-bust industry like they have for the last several years, or will they take charge of the beef business and run it like a business? Cattlemen will answer that question themselves the first week in July when they vote in the national beef referendum. Up for consideration is the beef research and information plan - a producer program to strengthen markets here and overseas, step up research on producer problems and improve im-prove decision-making information infor-mation throughout the industry. indus-try. Producers will fund the program through a deduction of 30 cents on each $100 of cattle sales. But the program is voluntary. Any producer who doesn't want to participate partici-pate can get a quick refund. A Beef Board of 68 working cattlemen will decide how the money will be invested and will contract with appropriate organizations - like universities, universi-ties, or the National Live Stock and Meat Board - to do the actual worn. This isn't a pro ' together in som"e ?: . boardroom. It farms feedlots and ra, was developed by pr . producers wrote the U worked it through Co and producers them Paying for the referp through voluntary ia andfund-ra,s,ngproj 5- Most cattle producers, ' talked with - including-" r Iy all national cattle lL , endorse the plan. At sill ' hearings held ast aD,;; . where almost every reco" cattle organization se : representative, 150 '.' : testified in favor of the ; just six against. h What it all boils dont, this: an opportunity - ' the last for a long time ' take charge of the ' industry and build a pro..:.' ' future. ! The beef research ,.. ; information plan is a ; and down-to-earth a; ; everday problems that cattle procuers. It : serious consideration. Aai" deserves a "yes" vote. ' ' Voting takes place at s. ' local ASCS office during business hours' K ' 5-15. ; ' |