CHARLESTON, S.C. — The American Association of Meat Processors picked a hot one for the return of its annual convention to Charleston after 10 years — especially for a crowd that spends a fair amount of time in meat lockers.
Poultry producers must deliver safe food to the market in the most cost-effective way, and achieving this goal requires meticulous return-on-investment evaluations and cost-benefit analyses for all decisions.
In conjunction with our 2015 Processor of the Year story, Andy Hanacek, editor-in-chief of The National Provisioner, traveled to Enid, Okla., to tour and visit AdvancePierre Foods’ Enterprise facility.
"Hurry up and get that conveyor running,” is barked over the radio as one critical piece of equipment has brought a processing department to a standstill.
It was another whirlwind year of travel and plant visits for The National Provisioner’s editorial team — and wow, the stories we were fortunate to tell!
The monitor is blank, except for the icons that tell me: “Start designing!” Reruns of this episode have been experienced by engineers, designers and operations personnel.
In 1936, Roger Wood co-founded a meatpacking company in Savannah, Ga., called Wood-Robbins Sausage, which turned into Roger Wood Foods under his sole ownership, after World War II.