Northwest Meat Processors Association
The NWMPA is pleased to announce that we have our Meat Cutters Apprenticeship Program ready to roll out! We are now taking applications for shops to join and become a part of this industry changing program to raise the level of workmanship, wages and working conditions for everyone in the meat industry in Washington, Oregon and Idaho. Some of the key benefits for employers are:
- Employees with university level education on all aspects of meat cutting and processing
- Well trained meat cutters who are able to perform all aspects without supervision
- A pay structure that will encourage people into your shop and will help retain workers
For more information on how you can get involved, please reach out to our training director, Troy Wilcox. He can be reached by phone at (360) 324-6000 or by email at email@example.com.
Welcome to the Northwest Meat Processors Association
The Northwest Meat Processors Association shall work for the betterment of the meat industry in the Northwest. This will be accomplished by providing strong, qualified leadership that represents the interests of the meat industry in the legislative halls. In addition, we keep our members informed of developments and matters of development and matters of interest in the meat industry.
A New Home for Meat Science at University of Idaho
Washington State Food Safety Change of Inspection
There has been a change since the seminar at the convention that WSDA and WA State Dept. of Health presented to the attendees.
The NWMPA office received a call on May 28th from a representative from the Washington State Food Safety Division in Olympia. There was a proposal to turn over the game processing and further processing of game to the local county health departments. At the convention the seminar speakers received feedback from the attendees on this proposal. After more study of these changes Washington State has chosen NOT TO turn over this to the local health departments. Washington State processors will receive renewal for the food processor license
per the call on May 28th. The representative from WSFSD did mention that our feedback had a significant impact on the ruling.
NWMPA Apprenticeship Program
The program is moving forward. Eleven processors sent letters of intent; this allows the program to be registered in Washington State and is also recognized by Oregon and Idaho. Troy Wilcox has been our coordinator for this important opportunity for our members. For details and information contact Troy Wilcox, firstname.lastname@example.org, cell 360-324-6000 or 360-352-1531 or Jerry Haun, email@example.com, 509-525-6605.
UI announces plan for $8 million meat science center
The University of Idaho on April 22 announced plans to build a new meat science facility on its main campus in Moscow. Agri Beef Co. CEO Robert Rebholtz Jr., in
a Boise announcement event, said the integrated producer, processor and seller will contribute $2 million. With a total construction cost of approximately $8 million, the 15,000-square-foot building is slated to be built on Perimeter Drive near the Kibbie Activity Center. Called the Agri Beef Meat Science and Innovation Center Honoring Ron Richard, the facility will include teaching and research functions as well as Vandal Brand Meats. It will meet growing demand and replace outdated facilities.
Rebholtz said Boise-based Agri Beef strongly supports UI’s goal to create a nationally recognized meat science facility, and looks forward to working with the university and stakeholders. “That is a major undertaking, and a vision we share,” he said. Livestock is a substantial economic contributor in Idaho and the Northwest, Rebholtz said, and UI’s efforts to expand and raise the profile of its meat-science research and education offerings stand to benefit the industry broadly.
UI College of Agricultural and Life Sciences Dean Michael Parrella said Agri Beef’s commitment provides a key foundation for the project. About $3.2 million in support from the industry has been secured for the project so far. It will take about two years to finish raising money and to break ground on the building, which is expected to open in 2022, he said. Demand for the college’s meat science research and educational offerings is strong among students and the industry, Parrella said. More than 90% of UI meat science graduates find jobs in the field.
Phil Bass, assistant professor of meat science, said the new facility will allow for more practical research in a commercial setting while providing additional education space for industry, consumers and the public. Other regional companies and individuals in the industry have shown interest in supporting the project, Parrella said in a news release. Northwest Farm Credit Services committed $200,000. CALS internal funding will also be used.