Poultry Protein & Fat Seminar to Take Place in October

The 2011 Poultry Protein and Fat Seminar will provide up-to-date information regarding the latest developments and regulations in rendering operations. The agenda topics will include Environmental Regulations, Safety Regulations, New Technology, Cost Savings Case Studies, and the Impact of Ingredients on Pet Health.  Sponsored by the U.S. Poultry & Egg Association's Poultry & Egg Institute and the Poultry Protein and Fat Council, the annual meeting will be held October 6-7, at the Doubletree Hotel in Nashville, Tennessee.

“Rendering plays a vital role in the poultry industry,” said program committee chairman Dan Craig, Pilgrim's Pride Corporation.  “Our goal is to make a high quality product. The process in achieving that objective can be challenging. So staying up with equipment management and maintenance, safety, government regulations, and environmental standards is imperative.  This year's program will allow us to stay abreast of new developments, regulations and information that allow our plants to run efficiently while producing a valued product," Craig added.

The program will also include presentations on Emerging Markets: Exports vs. Domestic; Boiler Efficiencies; and other important topics.

Members of the program committee include: (seated from left) Bo Watson, Tyson Foods; Dan Craig, Pilgrim's Pride Corporation (Chairman); and Warren Howe, Woodruff & Howe Environmental Engineering Inc.; and (standing from left); Ken Smith, American Proteins Inc.; Dan Henson, Simmons Foods; Kenneth Stewart, Perdue Fats & Proteins; Roger Smith, American Proteins Inc; and Jim Walsh, Georgia Tech Economic Development Institute.

To register for the Poultry Protein & Fat Seminar, go to www.poultryegginstitute.org.