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Drover's CattleNetwork reports:

Texas could soon have its own $1 beef checkoff, depending on a vote scheduled for this summer. Under the current national beef checkoff, created by the Beef Promotion and Research Act, of 1985 and approved by farmers and ranchers in 1988, farmers and ranchers and importers pay the equivalent of $1 per head each and every time a beef animal is sold throughout its lifetime. Fifty cents of each dollar collected by state beef councils is invested through the beef council in each state.

Money collected through the Texas Beef Checkoff would be administered by Texas cattle producers serving on the Beef Promotion and Research Council of Texas, which would have the same members as the Texas Beef Council.

According to the Texas Beef Checkoff website, a 2009 study from the University of Florida showed that for every dollar invested by farmers and ranchers into the beef checkoff, the industry received a return of $5.55. However, the value of one dollar today compared to 1985 is 44 cents. To have the same purchasing power today, the checkoff contribution would have to be $2.26.

The site also notes that while the United States and Canada collect $1 per head, similar systems in Australia, Uruguay and New Zealand collect $5, $6.50 and $4.60 per head respectively.

The Texas Cattle Feeders Association Board of Directors supports the proposed Texas Beef Checkoff, noting the program will complement and extend current research, promotion and education programs of the Texas Beef Council. The funds can be invested in Texas, the U.S. or international programs, whichever will provide the most return on our investment.

Texas producers can vote in person beginning June 2 through June 6 at any Texas A&M AgriLife Extension Service county office during regular business hours.

If an eligible producer is unable to vote in person, a mail-in ballot may be requested from the Texas Department of Agriculture between May 19 and June 2, 2014, and postmarked no later than close of business Friday, June 6, 2014.

For more information, contact a TCFA board or staff member, or go to

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