The National Turkey Federation’s (NTF) Board of Directors elected Rick Huisinga to serve as the federation’s 2011 chairman. Huisinga is executive vice president of Willmar Poultry Company in Willmar, Minn.

“I’m a pragmatic person and I believe that using common sense and simply doing the right thing will serve us well to mitigate the numerous regulatory and legislative issues our industry will continue to face in this strange political climate,” Huisinga said during his acceptance speech. “Whether it is talking about environmental stewardship, the responsible use of antibiotics or food safety practices, we can all do the right thing by being a part of the public affairs process.”

Huisinga discussed in detail those regulatory and legislative challenges that will confront the turkey industry – antibiotic use in animal agriculture; food safety; environmental regulations; the Grain Inspection, Packers and Stockyards Administration proposed marketing rule; and renewable fuels policy. During NTF’s Annual Convention, the Board of Directors also elected Steve Willardsen, president, Cargill Value Added Meats, as vice chairman; and John Burkel, director, Northern Pride, Inc., as secretary-treasurer. Yubert Envia, vice president of turkey and prepared foods, Foster Farms, assumes the position of immediate past chairman. Also during the convention, the NTF honored George Nicholas, founder of Nicholas Turkey Breeding Farms, with the NTF Lifetime Achievement Award. Nicholas received the award posthumously for his long-term, unselfish dedication to creative innovation in turkey production.

Jihad Douglas and Yan Ghazikhanian of Aviagen Turkeys, accepted the award on behalf of Nicholas’ family and the company he founded. Nicholas passed away in 1985.

In presenting the award, NTF Chairman Yubert Envia said, “There are many people who undoubtedly could claim to have a hand in the creation of the broad-breasted white turkey we know today. However, if you want to know who is responsible for putting the modern commercial production on the dinner plates of millions of Americans, there is only one name: George Nicholas.”

The next president of the National Chicken Council will be Mike Brown, currently senior vice president for legislative affairs of the American Meat Institute, NCC Chairman Bernard Leonard announced. Brown will join NCC in March to succeed George Watts, who is retiring after 38 years as president.

“The search committee considered many qualified candidates before recommending Mike Brown’s election to the NCC Executive Committee,” said Leonard, who is group vice president/Food Service of Tyson Foods, Springdale, Ark. “We believe that Mike is the person who can lead NCC as it addresses the issues that will shape the future of the industry.”

Brown, 50, currently represents AMI to Congress and the Administration on governmental matters. He also serves as the treasurer of AMI’s Political Action Committee, AMI-PAC. “I look forward to the challenge of working with the chicken industry and following the great tradition of service and effective representation and leadership set by George Watts,” Brown said. “I accept this position with enthusiasm.”

Partnering with the National Salt Reduction Initiative, Butterball LLC joins a nationwide effort to cut the salt in packaged and restaurant foods by 25 percent by 2014 – an achievement that would help reduce the nation’s salt intake by 20 percent. While the majority of Butterball’s products already fall within the NSRI 2014 guidelines, the company is actively working to make further sodium reductions. Even though Butterball Whole Turkey, traypack and lunchmeat products already fall within NRSI guidelines, Butterball plans to further reduce sodium in those products and has committed its deli meat and turkey franks to meet NSRI guidelines by 2014:

 Butterball plans to reduce the sodium levels of turkey ham and turkey pastrami by 20 percent by 2012

 Sodium in the remaining deli products will be reduced on average by 10 percent, which will exceed 2014 goals.The National Turkey Federation’s (NTF) Board of Directors elected Rick Huisinga to serve as the federation’s 2011 chairman. Huisinga is executive vice president of Willmar Poultry Company in Willmar, Minn.

“I’m a pragmatic person and I believe that using common sense and simply doing the right thing will serve us well to mitigate the numerous regulatory and legislative issues our industry will continue to face in this strange political climate,” Huisinga said during his acceptance speech. “Whether it is talking about environmental stewardship, the responsible use of antibiotics or food safety practices, we can all do the right thing by being a part of the public affairs process.”

Huisinga discussed in detail those regulatory and legislative challenges that will confront the turkey industry – antibiotic use in animal agriculture; food safety; environmental regulations; the Grain Inspection, Packers and Stockyards Administration proposed marketing rule; and renewable fuels policy. During NTF’s Annual Convention, the Board of Directors also elected Steve Willardsen, president, Cargill Value Added Meats, as vice chairman; and John Burkel, director, Northern Pride, Inc., as secretary-treasurer. Yubert Envia, vice president of turkey and prepared foods, Foster Farms, assumes the position of immediate past chairman. Also during the convention, the NTF honored George Nicholas, founder of Nicholas Turkey Breeding Farms, with the NTF Lifetime Achievement Award. Nicholas received the award posthumously for his long-term, unselfish dedication to creative innovation in turkey production.

Jihad Douglas and Yan Ghazikhanian of Aviagen Turkeys, accepted the award on behalf of Nicholas’ family and the company he founded. Nicholas passed away in 1985.

In presenting the award, NTF Chairman Yubert Envia said, “There are many people who undoubtedly could claim to have a hand in the creation of the broad-breasted white turkey we know today. However, if you want to know who is responsible for putting the modern commercial production on the dinner plates of millions of Americans, there is only one name: George Nicholas.”

The next president of the National Chicken Council will be Mike Brown, currently senior vice president for legislative affairs of the American Meat Institute, NCC Chairman Bernard Leonard announced. Brown will join NCC in March to succeed George Watts, who is retiring after 38 years as president.

“The search committee considered many qualified candidates before recommending Mike Brown’s election to the NCC Executive Committee,” said Leonard, who is group vice president/Food Service of Tyson Foods, Springdale, Ark. “We believe that Mike is the person who can lead NCC as it addresses the issues that will shape the future of the industry.”

Brown, 50, currently represents AMI to Congress and the Administration on governmental matters. He also serves as the treasurer of AMI’s Political Action Committee, AMI-PAC. “I look forward to the challenge of working with the chicken industry and following the great tradition of service and effective representation and leadership set by George Watts,” Brown said. “I accept this position with enthusiasm.”

Partnering with the National Salt Reduction Initiative, Butterball LLC joins a nationwide effort to cut the salt in packaged and restaurant foods by 25 percent by 2014 – an achievement that would help reduce the nation’s salt intake by 20 percent. While the majority of Butterball’s products already fall within the NSRI 2014 guidelines, the company is actively working to make further sodium reductions. Even though Butterball Whole Turkey, traypack and lunchmeat products already fall within NRSI guidelines, Butterball plans to further reduce sodium in those products and has committed its deli meat and turkey franks to meet NSRI guidelines by 2014:

Butterball plans to reduce the sodium levels of turkey ham and turkey pastrami by 20 percent by 2012 Sodium in the remaining deli products will be reduced on average by 10 percent, which will exceed 2014 goals.