November 2018

IMPPA

NOVEMBER 2018

Newsletter MEMBERSHIP EDITION Indian a M eat Packers & Processors Association www.IMPPA.org

A MESSAGE FROM IMPPA PRESIDENT MARLIN MILLER Hello IMPPA, My name is Marlin Miller, and I am the current president of IMPPA. I am very excited to attend the upcoming Indiana/Illinois convention and would like to encourage everyone who has any interest in learning more about the industry to attend. I feel it will be a great networking event for IMPPA to learn from other IN and IL processors.

John’s Butcher Shop has a retail store with 32 feet of fresh meat cases, 10 doors of frozen products plus multiple other products not under refrigeration. We process deer but do very little custom processing due to not having a kill floor. We produce the majority of our own smoked products in house and also do some private label products for other companies. A big percentage of the products we produce are shelf stable summer sausages, snack sticks, and jerky. Our products have won multiple state awards as well as a national award for bacon. My wife Anita and myself started attending IMPPA conventions soon after we purchased the shop, which has helped me tremendously, and I contribute a lot of the success to the people I’ve met and the things I’ve learned at these events.

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President Marlin Miller Past President Joseph Rihm Vice President J.J. Everett Treasurer Darla Kiesel Executive Secretary Darla Kiesel Directors Allison Boone Porteus Greg Fisher Walker Titus J.J. Everett Guy Whonsetler Sam Gettinger Supplier Directors Shaun Blake Dan Valenti Technical Directors Purdue University Stacy Zuelly

I feel a great deal of fulfillment and enjoyment in life and business is gained by the relationships you build and the amount of help one can be to others.

As a business owner, you need the support of a trade association that works as hard as you do.

For these reasons it is important to me to be an active member of IMPPA, and I hope you not only consider joining this wonderful organization, but also consider attending our upcoming Indiana/Illinois convention. You can read more about this convention in this newsletter.

I have enjoyed my time being your president, and if you have any questions about IMPPA please contact me.

Sincerely,

JOIN NOW! www.IMPPA.org

Marlin Miller John’s Butcher Shop

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WHAT ARE THE BENEFITS OF JOINING IMPPA? The Indiana Meat Packers & Processors Association is an organization for meat packers in Indiana, our suppliers, and friends of the association. We hope to gain knowledge and friendship from each other.

This year we are extending a special invitation to our friends to the south, the meat packers from the state of Kentucky. We hope you will consider joining our group. We are an active group full of passion with a desire to better not only ourselves and our plants, but also our friends in the association.

IMPPA is comprised of first generation to fifth generation meat packers, some who have a lot to learn, and some that have been in the business forever and are still learning later in life. We feel that you will really gain knowledge, friendship, and most of all, help when needed by joining our organization.

IMPPA BENEFITS: • •

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Industry & professional relationships with packers & suppliers.

Industry & professional relationships with meat industry experts such as meat scientists.

Yearly convention full of hands-on workshops, seminars, trade show, cured meat show, & many networking opportunities.

Quarterly newsletters highlighting industry happenings, problems, concerns, & business information.

IMPPA website with past newsletters, contact information, pictures, & contest results. *NEW* A Live Google Map showing all members & locations in IN & KY with contact details for each. *NEW* A Fall “get together” with fellow packers & suppliers.

YEARLY CONVENTION Each year we have a convention, typically in March. This convention is typically held in conjunction with Purdue University in West Lafayette, Indiana and is held either on campus or nearby. We take recommendations from packers on topics to cover, concerns in the industry or processes that packers need help with and we formulate our convention around our members’ ideas.

This is a fun, family-oriented convention full of workshops, seminars, a trade show, silent auction used to benefit our scholarship fund, many networking opportunities, and a cured meat show. The cured meat show is open to any member packer. Products such as hams, bacons, bratwursts, bolognas, and many others are exhibited and judged by a panel of experienced industry professionals and fellow processors from other states. Winning products receive a plaque and newspaper release that may be used in promotional materials. Scorecards with comments are returned to the packers so they may see where they are excelling or where they need improvements regarding their cured meat products.

(Continued: What are the benefits of joining IMPPA?)

2019 INDIANA/ILLINOIS JOINT CONVENTION This year is an exciting year for the Indiana Meat Packers!

Every three years we partner with the Illinois Association of Meat Processors for a joint convention. This year the convention will be held February 21-23, 2019 at the Marriott Bloomington-Normal in Bloomington, Illinois.

The Illinois association has a great convention planned for us! The pre-convention workshop will be held February 21st at the University of Illinois Meat Science Lab. The focus will be on Dry Sausage Production. Other exciting sessions, trade show, cured meat show, social hours, kids events such as pizza party, swimming, movies, and even a kids choice award for best hotdog are planned. A great closing banquet is planned featuring dueling pianos.

This is sure to be a great networking and fun event offering the opportunity to talk with other packers and suppliers and get opinions and help along with comradery between members. More information will be sent out to members later in the year.

If you own or operate a meat packing plant of any capacity, are a supplier that supplies the meat industry, or even a supplier that helps with the business aspect of our industry; this is the organization for you. We are made up of real, working people who have a passion and desire to succeed in the meat industry.

If you have any questions about joining, please contact Darla Kiesel at darla@dewigmeats.com.

MEMBER TESTIMONY The Indiana Meat Packers & Processors Association has been tremendously valuable to our business since we joined in 2016. They provide great educational opportunities through the annual convention and the connections we’ve made will last a lifetime. The plant owners we’ve met have been excellent resources for discussing general plant management, connections with vendors, and suppliers and sharing success stories. I highly recommend joining IMPPA.” Allison (Boone) Porteus Boone’s Butcher Shop, Bardstown, Kentucky

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A NOTE FROM THE EXECUTIVE SECRETARY Darla Kiesel, Dewig Meats

care of all the fresh meat ordering, seasoning & supply inventories, and day-to-day activities. My sister-in-law, Karen, helps in the office with all our advertising and printing and takes care of our retail.

Dean & Karen have three children. Austin is 19 & Jade is 16, both of which work with us in our plant, and Logan is 11. My husband, Aaron runs our sausage kitchen and smoke houses. I spend the majority of my time taking care of our books and helping in the retail, along with any other task that might need my attention. Aaron and I have three children, Jarrett is 11 and Heidi & Addison are 5.

We are a federal inspected facility. We slaughter, further process, run approximately five routes during the week, have a wholesale department, a very nice retail and have our international shipping certification. While our family may not be experts, we have been around for a long time and have encountered our own set of triumphs and tribulations along the way. Please reach out to us if you need help.

While I am excited to take on the challenge of being your Executive Secretary, I would be remiss to not mention my predecessor, Janice Fisher. Janice was our Executive Secretary of IMPPA for 20+ years, and is still very active not only in IMPPA but also Fisher Hello friends, Packing with locations in Portland, Red Key, and Muncie, Indiana. Janice has promised me that she I hope this newsletter finds you all well would work for free to help me be successful as your and staying busy. I know you are all getting Executive Secretary, and she has definitely lived up ready for the busy deer season and holiday to that promise so far with all my questions.

rush and trying to balance your every day activities amidst it all.

I wanted to introduce myself. My name is Darla (Dewig) Kiesel and I am from Dewig Meats in Haubstadt, Indiana. A few weeks ago I became the Executive Secretary of the Indiana Meat Packers, an organization that I have been a member of my entire life. My father, Tom, brother, Dean, and myself are all past presidents of IMPPA. I was president the year of the Indiana/Illinois joint convention in French Lick, IN. My family has always been a strong supporter of not only our state but also our national organization, AAMP. I am actually working my way up the ranks to become the President of AAMP. I am currently the 2nd Vice President, a role that I take great pride in.

My family has been in the meat business for 102 years. My parents, Tom & Janet, are still very active in the business showing up for work daily.

My brother, Dean, is our plant manager. He takes

Thank you Janice for your years and years of service to IMPPA. You are one of the main reasons that IMPPA has been a successful organization. Your efforts thru the years are greatly appreciated. Thank you.

TIME FOR PRIME? SURVEY TO DETERMINE INTEREST IN MEAT GRADING PROGRAM IN INDIANA Premium meat products labeled “USDA Prime” or “USDA Choice” usually garner a higher price per pound to the consumer. For producers to capture that additional income, their products have to be evaluated by a USDA-­‐certified grader. For the most part, Hoosier livestock and poultry producers have not had access to affordable grading services. Producers now have the opportunity—via an online survey—to voice their interest in bringing USDA grading to Indiana.

The Indiana State Board of Animal Health (BOAH), in partnership with the Indiana Beef Cattle Association (IBCA), encourages livestock and poultry producers who sell (or plan to sell) packaged beef, pork, lamb, or poultry to complete a short survey regarding interest in meat grading.

Unlike inspection for food safety, which is mandatory and paid for by public funds, grading is strictly voluntary and must be paid for by the producer and/or processor. Grading assesses quality by evaluation of traits related to tenderness, juiciness and flavor of the meat. Grades are based on USDA’s nationally uniform standards.

Meat grading is available for beef, veal/calf, lamb, pork and poultry.

BOAH has received inquiries about offering product grading at state-­‐inspected slaughter facilities. To provide these services, BOAH must make a substantial investment in staff training. The survey, hosted online by IBCA, will help BOAH determine if a meat-­‐grading program is sustainable in Indiana.

Producers will be asked about the value—if any—the meat grading presents and how much it would be used. High-­‐end steakhouses and restaurants can charge a premium for USDA prime and choice cuts. Ideally, the producer captures a portion of that revenue through higher prices for a premium product. However, that is a value only a livestock producer can determine based on his/her own customers and market access.

The survey will be available online until February 1, 2019 at: www.indianabeef.org/indiana-­‐beef-­‐cattle-­‐ association . BOAH and IBCA will also have surveys available at several meeting venues in December and January.

Meat%Grading%Interest%Survey%for%Slaughter%Establishments% Surveys(must(be(completed(by(December'15,'2018' The$Indiana$State$Board$of$Animal$Health$is$conducting$a$survey$of$operators$of$slaughter$plants$to$ determine$feasibility$of$offering$USDA$grading$of$meat.$Meat$grading,$which$is$regulated$by$the$USDA$ Agricultural$Marketing$Service$(USDA$AMS),$is$not$currently$offered$by$BOAH.$$ To$provide$grading$services,$BOAH$staff$members$must$complete$additional,$extensive$training.$This$ survey$is$intended$to$help$BOAH$Meat$&$Poultry$Division$leadership$assess$the$demand$for$the$service$ in$the$state$of$Indiana,$and$determine$if$a$grading$program$could$be$sustained.$$ $ Question% Yes% No% Would$your$business$benefit$from$meat$grading?$ Do$you$have$livestock$producers/customers$who$may$be$interested$in$having$their$ carcasses$graded$for$resale?$

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Have$your$livestock$producers/customers$ever$asked$you$about$meat$grading?$$

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Are$your$retail$meat$customers$interested$in$buying$USDALgraded$meat$(e.g.$USDA$Prime)$ $ slaughtered$at$your$facility?$ $ If$meat$grading$becomes$an$option$in$Indiana,$the$slaughter/processing$establishments$will$be$ responsible$for$paying$an$hourly$rate$for$the$grading$service.$$

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How$much$would$you$be$willing$to$pay$for$a$meat$grader$to$come$to$your$facility?$(The$cost$may$be$ passed$along$to$your$producer(s).)$(check(one)$ $ Per$hour$rate:$ $ $0$ $ $25L$50$ $51L$80$ $81+$ $ Which$species$do$you$handle$that$would$benefit$from$grading?$(circle(all(that(apply):$$ beef$ $ calf/veal$ $ lamb$ $ pork$ $ poultry$ $ To$gauge$the$interest$in$meat$grading,$BOAH$would$like$to$reach$out$to$producers$who$are$selling$meat$ directly$to$consumers.$$ Please$list$the$names$of$livestock$producers$for$whom$you$slaughter$and$label$meat:$$ $ ____________________________________________________________________________________$$ $ ____________________________________________________________________________________$$ $ Comments/Feedback:$_________________________________________________________________$$ $ ____________________________________________________________________________________$$ $ Contact$BOAH$with$questions$at:$317L544L2405$or$DBough@boah.IN.gov$or$KSuhr@boah.IN.gov$$

HOOSIER (WHO’S YOUR) MEAT PROCESSOR? Adams County

Fayette County

LaGrange County

Starke County

Manley Meats

Gregg Mustin Taxidermy

Beechy’s Custom Meats

Saylor’s Livestock

Allen County

Fountain County

Mishler Packing Company

Steuben County

Custom Quality Meats North

Wallace Processing

Hallmark Custom Meats

Anstead Meat

E&L Farm and Processing

Franklin County

Lake County

Mr. Bratz

Feders Meats

Kaiser Meat

The Butcher Block

Tippecanoe County

Jamison Meats

Gibson County

La Porte County

Beutler Meat Processing

Lengacher Meat

Dewig Bros. Packing Co.

Eastside Meats

Vermillion County

Messmann Meats

Kenny Dewig Meat Processing

Lange’s Meat Market

Paxton Custom Meats

New Haven Custom Meats

Greene County

Lawrence County

Spendal Meats

Carroll County

Stahl’s Quality Meat

The Deer Shoppe

Vigo County

Burlington Meats & Catering

Hamilton County

Montgomery County

Pohlman’s Meat Processing

Parrett’s Meat Processing

Archer’s Meats & Catering

Miller’s Quality Meats

Wayne County

Cass County

Harrison County

Moody Meats Inc.

Glicks Butcher Shop

Royal Center Locker

First Capitol Meat Processing

Newton County

Wells County

Clark County

Henry County

Brook Locker Plant

Gerber Locker

Memphis Meat Processing

Knightstown Locker

Hanford Packing Co.

Lengerich Meats

Clay County

Maddie Moos Custom Meats

Noble County

White County

Jack’s Fine Foods

Huntington County

LaOtto Meats

Monon Meat Packing

Wabash Clay Custom Meats

Vining Slaughter Haus

Hallmark Custom Meats

Whitley County

Clinton County

WW Locker

Orange County

Krider’s Meat Processing

This Old Farm Meats

Jackson County

Lyndel’s Processing

Decatur County

Wilson Locker

Owen County

Bolser Locker

Jasper County

Fender 4-Star Meat Processing

Myers Frozen Food Provisioners

Remington Meats

Rices Quality Farms Meat

O’Mara Poultry

Hanford Packing

Parke County

DeKalb County

Jay County

Back 40 Butchering

D & D Meat Processing

Adair Processing

Posey County

Pettisville Meats

Fisher Packing Co.

Tony Rutledge Deer Processing

Dubois County

Wright Bros. Buckstop

Putnam County

Merkley & Sons

Jefferson County

Scobee Meats

Sanders Processing

Pate’s Processing

Randolph County

Elkhart County

Jennings County

Hough’s Quality Meats

Homestyle Butchering

Brewer Meats

Oliver’s Butcher Shop

John’s Butcher Shop

Johnson County

Ripley County

Martin’s Custom Butchering

Archer’s Meats & Catering

Napoleon Locker Plant

Roland’s Processing

Knox County

Wayne’s Meats

Slabaugh Meat Processing

Sievers Custom Processing

Rush County

Sunshine Acres

Kosciusko County

Gettinger Family Custom Meat

Bales Butcher Shop

St. Joseph County

We are always looking for more meat processors throughout the state to partner with to help reduce hunger in Indiana. If you know of any that are not on our list, please contact us!

(Butcher shops must be health, state, or USDA inUSDA inspected)

Jaworski Market

If you would like to contribute to this publication, share your story, or to find out how you can help, please send an email to amber@hoosiersfeedingthehungry.org or call us at (260)233-1444. Thank you!!

Hoosiers Feeding the Hungry 4490A State Road 327, Garrett, IN 46738 www.HoosiersFeedingtheHungry.org

Hoosiers Feeding the Hungry needs farmers to donate livestock! The average pig can provide approximately 400 meals and the average cow can provide over 2,000 meals! Only need half for your family? Donate the rest and we will pay the processing on the donated portion.

Have a cow or pig that will be low value at market due to an imperfection or under market weight? Donate it and write off the fair market value on your taxes!!

We need hunters to donate deer and other large game!

The average deer can provide approximately 200 meals. While enjoying your hobby, you can harvest additional deer or other large game and help provide meat to families in need within your community!

You Can Help Us “Meat” the Need!! 100% will stay in your community!

Make a financial contribution to aid us in paying processing fees! $25 can help us give 75 meals... $100 can provide 300 meals… $1,000 can help to provide 3,000 meals…

Checks may be made payable to and mailed to: Hoosiers Feeding the Hungry, 4490A State Road 327, Garrett, IN 46738 or you may donate online at www.HoosiersFeedingtheHungry.org

************************************** We need volunteers to help us in our mission to reduce hunger in Indiana! We want individuals who are willing to help us promote this program in their area and help raise funds by: Talking to hunters, farmers, 4-H, local businesses and individuals about this program and how it can benefit them and their community Distributing fliers/brochures and helping us advertise through social media and other news outlets Finding funding opportunities within your county Assisting at local fundraisers, expos, and other special events ________________________________ Give us your ideas on how to improve this program and impact more lives!

Volunteering any amount of time is greatly appreciated.

No previous experience required— just a willingness to make a difference!

Food for Thought (sprinkled with a bit of protein power!)

-Indiana has a 14.4% food insecurity rate

-Protein is an important building block of bones, muscles, cartilage, skin, and blood -1 in 5 households struggle to afford enough food to feed their family -Your body uses protein to build and repair tissues, to make enzymes, hormones, and other body chemicals -Those affected by food insecurity are often at high-risk for obesity and diet-related diseases due to the lack of quality in the foods that they can afford -Unlike fat and carbohydrates, the body does not store protein, and therefore has no reservoir to draw on when it needs a new supply -Protein is the hardest commodity for food banks to obtain -Residents regularly have to choose between paying bills and buying groceries

COLLEGE OF AGRICULTURE HITS MILESTONE UNDERGRAD ENROLLMENT WEST LAFAYETTE, Ind. – Purdue University's College of Agriculture welcomed 2,803 undergraduate students this fall, marking its largest undergraduate enrollment since 1980. Hoosier students make up 76 percent of those enrolled, and 60 percent are female students.

"That incoming students seek out our college speaks volumes about the work our faculty and staff have done to ensure our educational programs are real and relevant, both for students and for prospective employers," said Karen Plaut, the Glenn W. Sample Dean of Agriculture at Purdue.

"However, there is more work to be done. Agriculture is a high-tech industry, and we want to continue to attract the best and brightest in many different fields to agriculture."

"There have been tremendous changes in agriculture and ag-related fields," said Marcos Fernandez, an associate dean and director of the College of Agriculture's Office of Academic Programs.

"The strong interest in our college among students validates that we continue to be a national and international leader in adapting to the challenges in agriculture and making sure our students are equipped to do the same."

Evolving student interests and changes in the world of agriculture have driven continued and growing interest in the college's wide range of programs, such as food science and agricultural economics, as well as biochemistry, which, this year, doubled its incoming student enrollment, Fernandez said.

The college houses the nation's No. 1 agricultural and biological engineering program, according to U.S. News & World Report, and the QS world rankings lists the College of Agriculture as No. 9 in the world.

Amy Jo Jones, who recently was named to head the college's undergraduate recruitment efforts and is assistant director of the

Office of Academic Programs, said the enrollment numbers only tell part of the story.

"This is about the quality of students, not just the quantity," she said. "We survey incoming students to ask why they selected Purdue and our College of Agriculture. One of the top answers is consistently because they want to make a difference in their careers and their lives. They are here for the right reason, and that is why we are here, too – to help them make a difference."

(Continue reading on next page.)

Purdue Agriculture this fall welcomed its largest undergraduate enrollment in 38 years and a large segment of them are women. Above, students in an animal science class evaluate beef cattle in the Land O’Lakes Pavilion on campus.

(Purdue University photo/Tom Campbell)

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(Purdue continued) Jones said that students are supported with an aggressive scholarship pool, an internal support system to help and engage students, and a relationship with industry partners. On Tuesday (Oct. 2), the college held its annual career fair, with more than 150 companies attending. These factors combine to make the College of Agriculture students a soughtafter commodity, with a 97 percent placement rate for graduates.

"There really is a legacy of success, and when you combine that with support and opportunity, students feel empowered to learn and to achieve," Jones said.

Among the college's undergraduates are 602 new freshmen, however, that number does not include two additional groups. The first is those planning to study agricultural and biological engineering who initially are enrolled in the university's First-Year Engineering program. The second is a group of 45 students in the Pathway to Purdue Agriculture program who do coursework both

MEET THE PURDUE MEAT JUDGING TEAM

on Purdue's campus and at Ivy Tech-Lafayette.

Students in Purdue's College of Agriculture can choose from more than 30 majors that span the disciplines of science, engineering, technology, education, management and communication.

The college is home to the only field phenotyping facility at a U.S. university. Its academic departments include agricultural and biological engineering, agricultural economics, agricultural sciences education and communication, agronomy, animal sciences, biochemistry, botany and plant pathology, entomology, food science, forestry and natural resources, horticulture and landscape architecture, and natural resources and environmental science.

Purdue is ranked the No. 4 Best Value institution in the U.S. in the latest Wall Street Journal/Times Higher Education list, released in September. The ranking listed Purdue at the No. 6 nationally among public universities.

(Source: Purdue University, Oct. 3, 2018)

The Purdue Meats Team is comprised of four team members consisting of students interested in different aspects of meat science. In the spring semester, they competed in the South Eastern contest in Lexington, KY where the team placed 1st in overall placings, and were the 7th highest team overall. Team member Noah Case was the highest individual in placings and placed 2nd highest individual in the specifications division. This fall semester the students will compete in the following contests: • • •

Left to right: Noah Case, Shelby Dibling, Darby Allen, Kyle Reichart, and coach Emily Ford

Eastern National at Wyalusing, PA American Royal, Omaha, NE International, Dakota Dunes, SD

We are hoping for great success with their fall contests! - Coach Emily Ford

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PURDUE MEAT SCIENCE QUIZ BOWL UPDATE The 2018 Purdue Meat Science Quiz Bowl was given the opportunity to travel to Kansas City, Missouri and compete in the Reciprocal Meat Conference (RMC) Quiz Bowl Competition in June. The team consisted of eight students from different disciplines of Animal Sciences and two graduate student coaches.

Before the quiz bowl competition, the team competes in a processed meat judging competition and an iron chef competition. In the Processed Meat Judging Contest Graduate Division, the team was third and Melissa Davis won first place individual in the Undergraduate Division. The team was fourth and Jacob Tuell won first place individual.

We have to thank the Indiana Meat Packers and Processors Association for offering great training at the state convention. In the Iron Chef Competition, Yufei Guo was on the second place team and Mariah Nondorf was on the People’s Choice winning team.

A few members from the group also competed in the undergraduate and graduate research competitions. Jacob Tuell took first place in the Undergraduate Research Poster Competition, and Derico Setyabrata won third place in the PhD division of the Graduate Research Poster Competition.

At the Undergraduate Quiz Bowl Competition, Purdue placed 3rd out of 27 teams.

Left to right: Melissa Davis (coach), Jada Rance, Hannah Remole, Sarah Thayer, Mariah Nondorf, Morgan McKinney, Yufei Guo, Jacob Tuell, Kallie Knott, Derico Setyabrata (coach), and Dr. Stacy Zuelly (advisor)

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MOST SHOPPERS STILL PREFER TO BUY GROCERIES IN A STORE: RESEARCH Reprinted with permission by MeatingPlace www.meatingplace.com/industry/news/details/82331

percent) say they are loyal to the format.

By Susan Kelly 10/30/2018

Loyalty rates of online grocery shoppers are well below the 75 percent level needed to ensure a viable, successful business model, Tabs President and founder Kurt Jetta said in a press release. “This format has a long way to go to achieve a stable demand; until then eComm grocery will be relying on having to invest in expensive trial-generating activities.”

Online grocery shopping is making inroads but remains a small niche in the $800 billion industry, generating less than 5 percent of sales, according to new research from Tabs Analytics.

To sell groceries, he said, “online retailers still have a lot of ground to make up to see the same kind of penetration we’ve seen in other markets, such as vitamins and products for children.”

A quest for convenience over price shopping led to a 2-percentage-point decline in sales at traditional grocers while small-format retailers such as dollar stores, drug outlets and value food banners like Aldi notched gains of 2 to 4 percentage points year over year, the firm found.

Brick-and-mortar grocers continue to push into the home delivery market, with the Meijer chain announcing Friday it is expanding a pickup option for the service to 227 supercenters in six states.

Online grocery sales grew 4 points from last year, but the number of online food and beverage buyers, defined as those who make six or more purchases a year, is still just 17 percent. Only 38 percent of consumers have shopped in the format even once, and less than half of them (44

Tabs’ sixth annual food and beverage study also found grocery sales overall increased meaningfully in the past two years as median income rose and the unemployment rate declined.

Summer 2018

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FOOD ALLERGEN VERIFICATION UPDATE

BY BOB CULLER, CULLER CONSULTING, LLC SEPTEMBER 28, 2018

USDA / FSIS has issued a revision to FSIS Directive 7230.1 (09/26/18) “Ongoing Verification of Product Formulation and Labeling Targeting the Eight Most Common (“Big 8”) Food Allergens”.

The Directive addresses inspection personnel verification actions.

•

Incoming food and food ingredients (e.g., multi-ingredient components such as sauces or seasoning packets). All ingredients listed on the labels are listed on the labels of the meat, poultry, or egg products in which they are used (spices and flavoring may be declared under the general declaration of “spices” or “flavoring”).

•

Processing aid or incidental additive, except under limited circumstances, do not need to be declared. However, processing aids or incidental additives derived from allergens (e.g., soy) and ingredients of public health concern are exceptions and must be declared on labels.

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Releasing agents used to prevent sticking of foods to food contact surfaces are not considered processing aids or incidental additives. The label must declare releasing agents containing food allergens (e.g., soy).

•

All of the ingredients listed in a “may contain” or “produced in a facility” statement on incoming food and food ingredients are listed on the final product label, except in situations where the establishment contacts the supplier of the component and addresses the statement.

Establishments producing meat and poultry products would address the statement in the hazard analysis. Specifically, all the ingredients in a “may contain” or “produced in a facility” statement of a purchased ingredient need not be listed on the final label if the official establishment: a. Contact the supplier and confirms in writing that the statement is a cautionary statement, and no such ingredient is in the product; and b. Includes a written statement in its hazard analysis documentation to support why the “may contain” or “produced in a facility” statement is not carried forward to the finished meat or poultry product label.

Key points that the directive states: •

The “Big 8” food allergens are: 1. Wheat; 2. Crustacean shellfish (e.g., crab, lobster, shrimp, etc.); 3. Eggs; 4. Fish; 5.

Peanuts; 6. Milk; 7. Tree nuts (e.g., almonds, pecans, walnuts, etc.); and 8. Soybeans.

•

Ingredients of public health concern include the “Big 8” allergens and additives that may cause food intolerance, such as sulfur-based preservatives (sulfites), lactose, FD&C Yellow 5 (Tartrazine), gluten, and monosodium glutamate (MSG).

•

Recalls connected to undeclared allergens and ingredients of public health concern revealed that many occurred because of: o changes in ingredient suppliers, o products in the wrong package or with misprinted labels, o changes to a product or ingredient formulation, o when a meat or poultry product came in contact with an undeclared allergenic ingredient that was not directly added to the product (nonstick coating containing soy lecithin and is not properly declaring the soy lecithin on labeling).

2017 INDIANA WHITE-TAILED DEER REPORT

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USDA’S SEPTEMBER REPORT: REVIEWING TRENDS AND CAPACITY OF COLD STORAGE USDA NATIONAL AGRICULTURAL STATISTICS SERVICE (NASS) Since the cold storage report is a monthly report, one can see the change in stocks over time, and compare to previous periods (Figure 2). For instance, turkey supplies tend to exhibit the most seasonality of the meat and poultry products, due in large part to holiday preferences of consumers. Chicken supplies in storage have been trending upwards more than the other meat and poultry products, with the most recent report revealing sharp increases year-over-year for many chicken products kept in storage.

The monthly Cold Storage Report, released

by USDA’s National Agricultural Statistics Service, shows the end-of-month volume of commodities in freezer storage throughout the U.S. As an important market-moving report, it covers most commodities that require cold transport, ranging from nuts, to fruits and vegetables, to dairy and meat.

This report offers insight into how commodity stocks are piling up in storage, and adds another piece of information to help us glean how much of these products are moving through the supply chain versus ending up in freezers.

Frozen vegetables make up the largest share of the most recent cold storage report, followed by dairy (cheese and butter), poultry and fruit.

Total commodities kept in cold storage increased 1 percent from a year ago, and 4 percent over last month’s report.

One may look at the growing chicken supplies and surmise that demand has been somewhat weak, but one of the stories not quite being captured in this data is growth in both production and consumption of these meat and poultry products. For instance, even with significant growth in beef supplies, the relatively modest growth in beef in cold storage would suggest that beef demand is largely keeping up with large beef supplies. Chicken supplies in storage may be growing, but this country continues to consume massive amounts of chicken.

(Continue reading on next page)

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(USDA September report continued) Of the top 10 products in terms of yearover-year percentage growth, poultry products account for half of them, with chicken making up the bulk of that. It should be noted that export markets can play a critical role in what is reflected in these supplies. Due to consumer preferences, people in the U.S. tend to be selective in which parts of the chicken they consume.

Americans love their white meat when it comes to chicken, and so we tend to consume cuts like chicken breast and export larger shares of the remainder of the bird.

Our poultry exports tend to be dominated by dark meat cuts, such as drumsticks, thighs and quarters, as well as specialty cuts such as chicken paws and feet. The same goes for other animals, we tend to export cuts such as variety meats and offal as American consumers do not particularly desire these cuts.

The largest year-over-year increase in stocks is in frozen grapes, with over 100 percent growth from 2017. While frozen grapes are not currently part of the tit-for-tat in trade disputes (that distinction goes to fresh grapes which do face import tariffs from

China), a decrease in the market for fresh grapes could potentially push more grapes to be frozen and pushed into cold storage and thus may be contributing to the increase.

Cold storage in the U.S. also tends to be regionally focused (Figure 3), with the top 10 states accounting for approximately 65 percent of the nation’s useable cold storage capacity. As one would imagine, the states with the largest shares of cold storage (states with over 150 million cubic feet have labels) tend to be located where the products that are frozen are produced and where they are exported.

Call our Omaha, Nebraska office for delivery or repair information on any Jarvis tool and Wellsaw速.

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33 Anderson Road, Middletown, CT 06457 Tel: (860) 347-7271 Fax: (860) 347-9905 E-mail: president4@hotmail.com Website: www.jarvisproducts.com Summer 2018

773-858-9792 Luigi Pintore

847-916-2051 2308 17th Ave Franklin Park, IL crmnorthamerica.com

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IMPPA Newsletter

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FSIS GUIDELINE FOR DETERMINING WHETHER A LIVESTOCK SLAUGHTER OR PROCESSING FIRM IS EXEMPT FROM THE INSPECTION REQUIREMENTS OF THE FEDERAL MEAT INSPECTION ACT

BY BOB CULLER, CULLER CONSULTING, LLC JUNE 2, 2018

Special operations also covered include: • • • • • •

On May 24, 2018 the United States Department of Agriculture (USDA)/Food Safety Inspection Service (FSIS) published a new Compliance Guideline for Determining Whether a Livestock Slaughter or Processing Firm is Exempt from the Inspection Requirements of the Federal Meat Inspection Act. The Compliance Guideline explains the criteria for being exempt or requiring USDA / FSIS inspection and notes relating to State / Local licensing and inspection.

This guideline covers products from cattle, sheep, swine and goat.

Special sales limitations and required records are also covered.

Operations covered include: • PERSONAL USE • CUSTOM SLAUGHTER AND CUSTOM PROCESSING • RETAIL STORES • RESTAURANT CATERERS • RESTAURANT CENTRAL KITCHENS

LOCAL MARKETING AND DIRECT-TOCONSUMER SALES FARMERS MARKETS FOOD HUBS FARM TO SCHOOL ONLINE MARKETS HOME DELIVERED MEALS

The complete compliance guideline can be found under “Inspection Requirements” on FSIS web site at: https://bit.ly/2JfrE8s Note: Poultry exemptions are covered under a separate compliance guideline. Wild game information can be found in USDA / FSIS “Small Plant News” Volume 5, Number 4 at: https://bit.ly/2PVFK1p

1-800-921-9151

www.berkelmidwest.com mail@berkelmidwest.com

DISTRIBUTORS OF MEAT PROCESSING EQUIPMENT

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2018

TRICHINAE AND OTHER PARASITES CONTROL LABELING

BY BOB CULLER, CULLER CONSULTING, LLC JUNE 2, 2018 In May 2018, The Food Safety and Inspection Service (FSIS) released the final version of “FSIS Compliance Guideline for the Prevention and Control of Trichinella and other Parasitic Hazards in Pork and Products.” The inspection regulations (9CFR 318.10) were replaced with FSIS Directive 7320.1 and these guidelines.

Because of the practice of returning to pasture raised swine, wild boar, feral swine, etc. USDA FSIS has placed a greater emphasis on control of trichinae (Trichinella spiralis) and T. gondii (Toxoplasma gondii). Trichinae is a parasitic roundworm and the incidence increases when swine is exposed to feces from rodents.

T. gondii is a protozoan parasite and the incidence increases when swine is exposed to feces from domestic cats, bob cats, raccoons, skunks, and opossum.

FSIS now require that raw and heat treated not ready-to-eat pork be labeled with cooking instructions. This would include bacon, fresh sausage and other raw products.

Labeling Non-Ready-to-Eat pork products, including all forms of fresh pork requiring additional treatment by the consumer and validated cooking instructions The label needs to include: 1. A prominent statement on the principal display panel to indicate that the product is not ready to eat, for example, “Cook Thoroughly," or “Ready to Cook;” 2. Cooking instructions that result in a ready to eat product (e.g., “Cook to an internal temperature of 145˚F as measured by a food thermometer and allow to rest for 3 minutes before serving” or “Cook to an internal temperature of 160˚F as measured by a food thermometer”); and Note: If the cooking instructions appear on the principal display panel, then the prominent statement in #1 above may be omitted.

3. Safe handling instructions (SHIs) if the product is raw, or the pork ingredient is not ready to eat.

Example: Single Label for product: Smoked, Cured Pork Sausage INGREDIENTS: Pork, water, salt, sugar, spices, sodium nitrite.

Cook to an internal temperature of 160˚F as measured by a food thermometer

Keep Frozen NET WEIGHT: 8 OZ ABS Company, City, State, 12345

The German Butchers’ Association (DFV, short for “Deutscher Fleischer-Verband”), the official representative of craft butchers in Germany, has formed a partnership with AAMP to hold the 2019 DFV/AAMP IFFA Quality Competition for Sausage and Ham in Madison, Wisconsin. The results from the U.S. competition will be recognized as part of the IFFA show in Frankfurt, Germany, May 4-9, 2019. The awarding of medals and trophies will take place at the IFFA on Tuesday, May 7, 2019 at 2:00 p.m. Questions? Contact Diana Dietz at AAMP at 717-367-1168.

To register, visit www.aamp.com/2019-dfv-aamp. (Deadline: December 18)

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Dependable rendering service that transforms your food waste stream into value-added products Whether you operate a grocery store meat department, a large meat or poultry processing plant, or a cattle business, we understand you need a reliable, responsible, and professional service provider to handle your inedible meat by-products or remove animal mortalities. For centuries, this material was rendered to make soap; today rendering is the most effective and bio-secure solution for the disposal of your operation’s inedible animal by-products. By partnering with DAR PRO Solutions, a service brand of Darling Ingredients Inc. and its wholly-owned subsidiary Griffin Industries LLC, you are actively protecting our environment by diverting millions of tons of material from landfills as we recycle it into feed ingredients, ingredients, rrenewable enewable ffuels, uels and consumer and industrial products marketed around the globe. feed

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700 West Southern Ave. Indianapolis, IN, 46225

345 Water St Columbus, IN, 47202-0301

Toll Free: (800) 443-3534 Phone: (317) 784-4486

Toll Free: (800) 443-3534 Phone: (812)379-5531

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IMPPA Newsletter

Quality New and Used Equipment Sales & Service for

● Packing Houses ● Restaurants ● Caterers ● Bakers ● BBQ Equipment Smoke Houses Smoke Generators Smokers BBQ Grills Pig Roasters Temp Probes Humidity Socks Micro-Processors Tumblers/ Marinating/ Massaging

1055 East 1st Street, Loveland, CO 80537 Office (970) 776-9881 Fax (970) 776-9600 Email: Info@HighPlainsSupply.com www.highplainssupply.com High Plains is an Authorized Distributor of the Industries Leading Equipment with these companies and others. Let us discuss Brands, Features, Support and Safety for your team and facility !

Advocates working for you!

Stuffers Portioning Linking Mixers Grinders Saws Patty Machines Tenderizers Slicers Scales Refrigeration

Prep Equipment Holding Cabinets Ovens Grills Stoves Cleaning Equipment Custom Cleaning Sanitation/Sterilize Sterilization Vacuum Sealers Thermo-Formers

Upgrades for Smokehouses and Processors

The Industries Leading Sausage Link Cutters & Snack Stick Cutters—A True Double Cutter

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The Cutting System It Depends on the Knife

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Food Processing, Restaurant, Catering, Bakery Equipment ● Cleaning / Sanitation Equipment ● Control & Monitoring

Summer 2018

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IMPPA Newsletter

AAMP MEMBERS CAN SAVE UP TO 50% OFF ON SELECT SERVICES! VISIT: SAVEWITHUPS.COM/AAMP OR CALL 1-800-636-2377 (M-F) 7AM – 5PM CST

20180IMPPA0Supplier0Members Company

Location

Telephone0

A.C.$Legg Alliance$Analytical$Lab Austin$Brown BASYS$Processing Berkel$Midwest$Sales$&$Service BIP$Supply$Company

Calera,$AL Coopersville,$MI Mason,$OH Lenexa,$KS Alsip,$IL Atlanta,$IN

800.422.5344 616.837.7670 513.604.7957 913.529.2310 800.921.9151 765.292.2403

Biro$Manufacturing$Co.

Marblehead,$OH

John$McPherron Peter$Nielson Doug$Brown Kurt$Woltering Jeff$Hausenfleck Bob$Taylor,$Bill$Taylor, Nathan$Buell 419.798.4451 Skip$Muir

Bunzl$Processor$Div/Koch$Supplies Bush$Bros,$Inc. Coloma$Frozen$Foods CRM$North$America$Group Culler$Consulting,$LLC Darling$Ingredients Dewied$International Energy$Impact,$LLC Enviro.Pak Equipment$Processing$Solutions Excalibur$Seasoning$Co. G.A.$Wintzer$&$Son Glosson$Food$Equipment/Hobart

Riverside,$MO Urbana,$IL Coloma,$MI Franklin$Park,$IL Avon,$IN Indianapolis,$IN San$Antonio,$TX Indianapolis,$IN Clackamas,$OR Burr$Ridge,$IL Pekin,$IL Wapakoneta,$OH$ Fort$Wayne,$IN

800.456.5624 217.344.1111 269.876.5918 847.916.2051 616.666.0495 317.784.4486 210.661.6161 317.345.6685 503.655.7044 630.974.6680 800.444.2169 800.331.1801 260.478.1658

Great$West$Casings Handtmann Hantover,$Inc. Heil$&$Kay$Insurance Herd$Pack$LLC High$Plains$Frontier$Supply International$Collagen$Resource Jarvis$Products$Corp.

Jim's$Cheese Kerres$USA.$Karl$Schnell Linker$Machines Manica$USA

Highlands$Ranch,$CO855.355.8880 Lake$Forest,$IL 847.808.1100 Overland$Park,$KS 913.214.4800 Mt.$Prospect,$IL 847.791.9845 Lanesville,$IN 812.297.1312 Loveland,$CO 970.776.9881 Eyota,$MN 507.799.0092 Middletown,$CT 860.347.7271 Waterloo,$WI 800.345.3571 Pennsdale,$PA 570.279.2989 Rockaway,$NJ 973.983.0001 St.$Louis,$MO 314.351.4677

Alea$Griffin Mark$Ivers Bernard$Huff John$Heil Matthew$Gibson Donovan$Daws Kurt$Zetah Vincent$R.$Volpe Holly$Koller Thomas$Springman

Mar/Co$Sales McCarthy$Food$Equipment Miller$Scales$&$Food$Machines Multivac,$Inc. Phenix$Specialty$Films Poly.clip$System P.S.$Seasoning$&$Spices Pro$Smoker$'N$Roaster/Vortron Quality$Casing$Co. Reiser Rollstock$Inc. ScottPec Silver$Clip Sperling$Industries Standard$Fertilizer TemPac Tipper$Tie Troyer$Foods Ultra$Source$LLC UW$Provision VC999 ViskoTeepak World$Pac$International$USA

Burnsville,$MN 800.552.9237 Indianapolis,$IN 317.257.7391 Fort$Wayne,$IN 260.482.1548 Kansas$City,$MO 847.271.7774 Fernandina$Beach,$FL317.223.1933 Mundelein,$IL 224.477.5093 Iron$Ridge,$WI 920.644.0140

Dave$Downs Dan$Valenti Shaun$Blake John$Powers Rich$Henderson Michael$Sullivan Bonnie$Bast

Plant$Operating$Supplies$&$Equipment Paper$Products$&$Supplies Frozen$Foods Importers$of$Italian$Meat$Equipment Meat$&$Poultru$Processing$Consulting Rendering Casings Engineering$Studies$ Food$Processing$Ovens,$Smokehouses,$Chillers Meat$Processing$Equipment Season$&$Flavor$Experts Rendering Food$Equipment$Sales$&$Service,$Meat$Production, Weigh.Wrap,$Refrigeration,$Cooking,$Bakery agriffin@greatwestllc.com Casings mark.ivers@handtmann.us Vacuum$Sausage$Stuffers kaydority@hantover.com Plant$Operations$Supplier Jheil@HeilandKay.com Plant$Insurance matt@herdpack.com Cattle$Hides donovan@highplainssupply.com Processing$Equipment.$New$&$Used sales@intcollagen.com Sausage$Casings president4@hotmail.com Equipment$Manufacturer$&$Repairs,$Blade$Sharpening holly@jimscheese.com Cheese$&$Sausage tom@kerresusa.com Smokehouses,$Grinders,$Fillers,$Emulsifiers sales@linkermachines.com Linkers$&$Peelers maincausa@aol.com Meat$&$Food$Processing$Equipment,$Utensil$&$Crate$Washers, Batter$&$Breading$Equipment,$Injectors dave@marcosalesmn.com Casings,$Packaging mcfoodequipment@cs.com Sales$&$Service$Food$Processing$Equipment,$Supply$Items srb@millerscales.com Butcher$Supplies,$Scales,$Processing$Equipment john.powers@multivac.com Packaging$Equipment,$Materials r.henderson@psfpkg.com Packaging$Distributor$&$Equipment$Service m.sullivan@polyclip.us Clipping$Equipment,$Tumblers bonnie@psseasoning.com Seasoning,$Smokehouses

Hebron,$KY Canton,$MA Kansas$City,$MO Box$Elder,$SD Plymouth,$MI Omaha,$NE Greensburg,$IN West$Chester,$OH Apex,$NC Goshen,$IN Kansas$City,$MO Middleton,$WI Kansas$City,$MO Kenosha,$WI Sturtevant,$WI

800.328.8701 781.821.129 800.295.2949 303.823.5839 734.354.6551 402.556.4040 812.663.8391 513.505.9700 800.331.2905 260.668.1662 800.777.5624 608.836.7421 816.472.8999 800.558.4058 262.598.0062

Alicia$Novachich Andrea$Larocque Tom$Foley Jon$Frohling Mike$Prokurat Kevin$Johnson Joey$Roberts Dave$Temming Javier$Ambriz Lori$Dove Patrick$Brune Nick$Marron Matthew$Harper Lori$Sidlo Dan$Hiebing

qnc@qualitycasing.com alarocque@reiser.com tfoley@rollstockinc.com stephanie@scottpec.com sales@silverclip.com sales@sperlingomaha.com joey@standardfertilizer.com dave@tempac.net pveling@tipptie.com lovi.dove@troyers.com pat.brune@ultrasourceusa.com nick.marron@uwprovision.com sales@vc999.com lori.sidlo@viskoteepak.com dhiebing@worldpacusa.com

Natural$&$Artificial$Casings Food$Processing$&$Packaging$Equipment Vacuum$Packaging$Machines Equipment$Sales Clips,$Clipper$&$Loop$Supplier Equipment$Manufacturer$&$Supplier Rendering Labels Packaging$&$Clipping$Equipment Food$Distributor Packaging,$Processing$&$Labeling$Equipment,$Operational$Supplies Wholesale$Meat$Company Packaging$Machines$&$Material$Manufacturer Casings.$Fibrous,$Collagen,$Plastics,$Snack$Sticks Food$Packaging

Indianapolis,$IN

317.345.6685 Marcus$Fehman

marcus@energyimpact.us

Utility$Sales$Tax$Exemption$Engineering$Studies

**0New0Supplier0** Energy$Impact,$LLC

Contact

Joel$Kennon Mark$Bush Eddie$Sills Luigi$Pintore Bob$Culler Jim$Hollenbaugh Bryan$Soward Marcus$Fehman Patrick$Martini Christopher$Bafia John$Brewer Kirk$Azbell John$Glosson

Dale$Schmidt

E2Mail

Supplier0Items

john.mcpherron@aclegg.com

Custom$Blended$Seasonings Compliance$Testing,$Shelf$Life,$HACCP,$SOP$Sonsulting Metal$Wall$Panels,$Food$Safety$&$Specialty$Doors Merchant$Services,$Software$Integration Processing$Equipment$&$Supplies Food$Service$Packaging,$Sanatition$Chemicals

doug@austinbrownco.com kurt@bayspro.com jeff@berkelmidwest.com bip@ccrtc.com sales@birosaw.com service@birosaw.com joel.kennon@bunzlusa.com

Retail$&$Industrial$Food$Processing$Equipment

eddie@colomafrozen.com crm@crmnorthamerica.com cullerhome@sbcglobal.net jhollenbaugh@darlinging.com bryans@dewiedint.com marcus@energyimpact.us sales@enviro.pak.com k.bafia@nowickiusa.com john@excaliburseasoning.com kirk@gawintzer.com johng@glossonfoodequip.com

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