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POULTRY TIMES, January 21, 2013
IPPE offers power of many under one roof By J. Patrick Boyle
Special to Poultry Times
WASHINGTON — If you are like me, you’ve got a list of personal and professional New Year’s resolutions still fresh in your mind and at the top of your priority list. While I may have been a member of the meat and poultry industry for more than two decades, our businesses are so dynamic and regulated so heavily that keeping up with changes, challenges and innovations is always a key to success. T h a t ’s where our Boyle upcoming International Production and Processing Exposition, Jan. 29-31 at the Georgia World Congress Center, will help. The combined strength of the meat, poultry and feed shows, now together for the first time, offers attendees more return on their time and travel investment than ever. The show will feature more than 110 hours of educational programming covering a diverse mix of topics to J. Patrick Boyle is president and CEO of the American Meat Institute with offices in Washington, D.C.
satisfy the needs and interests of a wide range of attendees. The program will start strong on Monday, Jan. 28, with a new conference for poultry processors titled Animal Care and Handling - Focus on Poultry. The special session will be offered from 1- 5 p.m. The timely program will be taught by leading experts on poultry care and handling and will provide poultry processors with in-depth instruction on topics such as stunning systems for chickens and turkeys; factors affecting chicken and turkey quality; an overview of National Chicken Council, National Turkey Federation and United Egg Producers animal care guidelines; and broiler, layer and turkey handling & transport quality assurance. Scientists may learn about the latest research and technology, pathogen reduction, antibiotic use and safety while other attendees learn about social media, from how to set up a Twitter page to how to write Tweets with more impact that will earn you more followers. The last day of the show will feature a new and unique offering: on camera media training. This limited attendance session will feature expert instruction from peers in the industry who know about media relations and some of the unique challenges that ag communicators face in talking about our businesses and the issues we face.
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‘Our businesses are so dynamic and regulated so heavily that keeping up with changes, challenges and innovations is always a key to success.’ J. Patrick Boyle
AMI president & CEO
Other not-to-be missed sessions include Meat and Poultry Processing: A Global Perspective, which will offer a breakdown of the latest regulatory developments, an examination of the impact of a food safety event, the latest information on the global food safety initiative, equivalency issues with Brazil and an update on CODEX. These sessions are so critical to the international audience that we are offering translations in Portuguese and Spanish. Meanwhile, the Consumer Trends program will provide attendees results of new consumer trends research, a thoughtful look at the impact the economy has had on meat and poultry purchases, and how to provide consumers with the products and programs that will keep them as long-term repeat customers. And the Operations and Management forum will offer a series of courses designed to give managers real solutions to critical challenges,
Viewpoint such as commodity inventory risk management and lean manufacturing. For me, there’s more good news when it comes to other New Year’s resolutions, especially the perennial “exercise more.” With more than nine football fields of exhibit space featuring 1,200 exhibitors showcasing plant equipment, ingredients, services and much more, I’m packing some comfortable shoes so I can visit as many exhibitors as possible. At this show, no one will need to hunt for new technology on the floor. In fact, some of it will be spotlighted in the 2013 Innovators Circle - New Product Showcase. The Innovators Circle is an opportunity for exhibitors to continuously display new technology and products in a special section of the expo. And if you can’t bear to leave the floor, education is planned right there among the exhibits. Technology XChange, a popular series of exhibitor presentations, will be held right on the floor. Formerly known as Meat Tech, these technical sessions presented by suppliers cover topics from Livestock and Poultry Production Technology to Sustainability and more, including: Food Safety Interventions and Ingredients Recent Analytical Methods of Pathogens Feed Technology Application of Sanitary De-
sign Principles for Meat & Poultry Processing Equipment and Facilities Packaging Technologies, and Information Technology Collection and When you need a change of pace, consider a plant tour at nearby Birchwood Foods, a world-class meat processing operation in Norcross, Ga., that is opening the doors to IPPE attendees. Visitors will get an up close look at food safety processes and worker safety initiatives through a comprehensive tour. A question and answer session with plant staff exclusive for attendees will follow the tour. Don’t miss this unique opportunity to learn from your peers. For me, learning a language has been a major priority for years, and I’ve been dutifully working on Spanish. Considering that one in five attendees will come from outside the U.S., I know I’ll have ample opportunities to greet Latin American attendees. I look forward to welcoming other guests from Asia, Canada, Europe, the Middle East, Africa and the Caribbean, as well. We’ll offer a host of special services and show them what Southern American hospitality is all about. And did I mention networking? With more than 25,000 attendees expected at the show, you will have the chance to meet leaders from the
See Boyle, Page 8