{
  "eprintid": "10789",
  "rev_number": "1",
  "eprint_status": "archive",
  "userid": "4832",
  "dir": "disk0/00/01/07/89",
  "datestamp": "2007-06-18",
  "lastmod": "2009-08-20 14:36:16",
  "status_changed": "2009-08-20 14:36:16",
  "type": "other",
  "metadata_visibility": "show",
  "item_issues_count": "0",
  "doclang": "en",
  "projects": [
    "uk-ocw"
  ],
  "refereed": "never",
  "budget": "0",
  "publicfulltext": "TRUE",
  "creators": [
    {
      "name": {
        "family": "Anon"
      },
      "id": ""
    }
  ],
  "title": "Organic Centre Wales Factsheet 12: Marketing organic red meat: direct sales",
  "ispublished": "pub",
  "subjects": [
    "9education",
    "5markets",
    "chainmanagement"
  ],
  "abstract": "This factsheet explains issues surrounding the direct selling of organic red meat, with points to consider. Premises authorised to conduct private kill/processing are listed as well as food centres able to assist with product development and contacts that can provide further information.",
  "date": "2004-12",
  "date_type": "published",
  "institution": "Organic Centre Wales",
  "full_text_status": "public",
  "documents": [
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      "eprintid": "10789",
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      "security": "public",
      "main": "18REDMEATeng.pdf",
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          "url": "http://orgprints.org/10789/1/18REDMEATeng.pdf"
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      "rev_number": "1",
      "eprintid": "10789",
      "pos": "2",
      "format": "application/pdf",
      "language": "en",
      "security": "public",
      "main": "18REDMEATcym.pdf",
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          "url": "http://orgprints.org/10789/2/18REDMEATcym.pdf"
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}