Poultry processor Peco Foods has named industry veteran Bill Griffith its chief operating officer.
FAYETTEVILLE, Ark. — The University of Arkansas System Division of Agriculture and Adisseo, a France-based animal nutrition company, have entered into an agreement to expand collaborative research in poultry health and nutrition that began last fall.
LITTLE ROCK, Ark. — Arkansas governor Asa Hutchinson signed HB 1407 or the “truth in labeling” bill on March 18. The law, which will go into effect 90 days after the end of the 2019 session, makes it mandatory to label products that comes from livestock, poultry or cervid carcass as “meat.”
The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) and the U.S. Department of Health and Human Services’ (HHS) Food and Drug Administration (FDA) today announced a formal agreement to jointly oversee the production of human food products derived from the cells of livestock and poultry.
The program and speakers for the 7th annual Food Safety Conference has been finalized with Temple Grandin Ph.D., world renowned autism activist, best-selling author, animal welfare and behavior expert as the keynote speaker. The conference is scheduled for March 5-6 at the Hilton Branson Convention Center in Branson, Missouri.
ASSUMPTION, IL – Three new technologies for improved efficiency and performance in poultry production environments are being introduced by Cumberland Poultry at the 2019 International Production & Processing Expo Feb. 12-14 in Atlanta.
With an increasing demand for cut-up and tray-packed poultry and as global demand for convenient, ready-to-cook, packaged chicken pieces increases, processors have been investing in new technology to make the process easier and more efficient.
Tuscaloosa, Ala.-based Peco Foods announces that Tuscaloosa Plant Manager Tim Daniel will retire in March after 25 years with the company. Clarence Lumpkin has been named the new Tuscaloosa plant manager.
The meat industry's labor shotage is an onslaught by many conspirators, and a problem that will require many approaches. This is the fourth in a series of articles exploring labor issues in the meat industry.
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