After a 17-year career in corporate marketing, Toni Barton decided to return to her roots and become a sheep farmer, but she didn’t leave her marketing and finance experience behind. She set her own sale price at farmers’ markets, hosted lamb cooking masterclasses on her farm, and set about developing new products. Constantly looking for ways to value-add to her lamb, Toni wondered why every part of the lamb is considered valuable, except the lamb belly which is considered a by-product. Toni had the idea to send it off to be cured and smoked like pork belly. When it came back from the smokehouse, it tasted delicious.
What does your business need to start cooking with gas? Human consumption is exponentially growing and we are quickly losing our ability to keep up with demand. Agricultural practice is certainly changing and innovations are happening everywhere, but the world needs more players on the scene to find solutions.