of Robert Dickson
Dickson has been involved in the meat industry in both daily production and
academic research and teaching programs for over thirty years.
During his time in industry, he has worked in every phase of harvest and
fabrication from fresh meat products to further processed dried, cooked and
fermented meat products.
his academic career, Bob has once again been involved in all phases of various
meat operations, but his main focus has been on further processing, value added
programs for mature beef and pork, as well as food safety programs.
He has current projects including profiling
muscle cuts from cows of various age and body score and the use of
non-traditional additives in cured meat products to increase shelf-life.
an instructor and director of the Singletree Farms meat facility on the Oregon
State University campus, he is responsible for training students and industry
personal in various topics of meat science.
He also directs the operations of a full line harvest and processing
facility that supplies meat and meat products to other units on campus using
only student labor. His
responsibilities also include teaching both undergraduate and graduate classes
including introductory and advanced meat science classes, Foodborne disease
classes which include a significant HACCP component, an enterprises class for
beef production, a certification and grading class and a specialty foods
development class. Bob is also
active in advising both graduate and undergraduate students in their academic
careers as wells as getting them placed after they graduate from his program.
His students have been highly sought after by both industry and academia
as they graduate from the university.
of USDA Agribusiness and Policy Experts Team for the Uzhgorod, Ukraine
Agribusiness Development Project. Served
as the team leader of 5 experts assigned with the task of assessing the meat,
milk and general farming capabilities which would result in extended shelf-life
and marketing potential for international trade.
and lead instructor of a two week sausage and processed meat course for
managerial staff of a new meat processing facility being constructed in Beijing,
China. (July 1999).
Food Processors – Sanitation & Food Safety Workshop (2001 to present).
Serve as a member of the planning and organizing committee, making
frequent presentations on various topics relating to food safety and sanitation
Inc. (January 2001) -
Technical consultant in charge of setting up a complete sausage
manufacturing plant in Dahlin, China. Responsibilities
included setting up all equipment, developing standardized recipes for cooked
and dried meat products, setting up sanitation controls and management
Grown Farmers Cooperative (2002 – 2003) Technical consultant assisting this
group with development of a mobile USDA slaughter facility for use in the
northwest to process farm raised beef, pork and lamb.
Group (March, 2002 thru July 2004) Technical consultant assisting in the
development of possible scenarios that might be used to utilize inmate labor in
a modern beef processing facility.
Meat Processors (March 2004). Elected
to the Hall of Fame based on years of leadership and service to the industry.
Meat Science Association
Taft Junior College
University of Idaho
Oregon State University
Biography of Charles
on a cattle and horse farm located in the beautiful Shenandoah Valley of
Virginia, Charlie Drumheller has been intimately involved with the agriculture
industry since childhood. County and
state fairs, as well as almost weekly horse shows, were part of every summer.
Charlie showed hunters and jumpers in the horse shows from his earliest
years, winning his first blue ribbon at the age of two.
Along with his father, he trained horses for others and sold horses.
Charlie has the distinction of being perhaps the youngest Huntsman for a
recognized pack of Foxhounds in the United States, having “carried the whip”
during his senior year in high school. During
that same time frame, Charlie was active in the cattle enterprise on his family
Drumheller has been active in the meat industry since 1971, when he completed
his Bachelor’s degree in Animal Science from Virginia Polytechnic Institute
and State University. Charlie
entered the U.S. Army, Veterinary Corps Food Inspection section.
Here, he was responsible for inspecting both troop issue and commissary
food products for compliance to specifications and the sanitation of the
commissary food preparation areas. In
1974, Charlie joined The Kroger Company at the Salem, Virginia meat processing
plant. He became the Quality
Assurance Supervisor for the facility, reporting to the corporate office in
Cincinnati, Ohio. During that time,
Charlie drew on both his education and his experience in the food inspection
arena, to develop new programs for the company.
Charlie was promoted to the Manager of Quality Assurance for the
company’s Meat Plant Operations. In
this corporate office (Cincinnati, Ohio) position, he managed approximately 13
Quality Assurance Supervisors in the various meat plants and conducted most
research projects for meat plants, many involving ground beef.
During that time, Charlie was project leader for a number of interesting
projects. Kroger utilized the
services of Texas A & M University to evaluate the effects of electrical
stimulation for the beef carcasses typical of the product Kroger was utilizing.
Another project was the study of modified atmosphere packaging for beef
cuts and ground beef. This was one
of the earliest uses of this technology in the United States, being conducted in
1983. Charlie was very heavily
involved with United States Department of Agriculture Food Safety Inspection
Service. He was the company contact
for any inspection issues at all the Kroger meat processing facilities.
With Charlie’s involvement, Kroger was at the forefront of the Total
Quality Control (TQC) programs, which became the precursor for the HACCP style
inspection found in all inspected meat facilities today.
Kroger started purchasing their meat from the major beef packers, Charlie became
Manager of Boneless Meat Procurement in which he purchased all the ground beef
for the company. During this time
the quality inspection program which he had implemented over ten years
previously, became increasing more important.
Extensive work was conducted during this time, including working with the
major suppliers to standardize the procedures and formulas used in determining
claims, documenting sampling plans, acceptable quality levels (AQL’s) and
industry tolerances for various characteristics.
June of 1988, Charlie left The Kroger Company, moved back to his family farm,
and started a consulting business, Quality Inspection Service.
The Kroger Company remains one of the highest priorities for Quality
Inspection Service. Other companies
that Quality Inspection Service have or is consulting with include Wal-Mart and
Sam’s Clubs, Safeway, Food Lion, and American Foods Group.
The areas of consulting range from the aforementioned receiving
inspection function, sanitation audits, and HACCP instruction to case-ready
packaging projects, specification writing, and special program audits.
Charlie has served as an expert witness for the Food Lion vs. ABC case in
the area of food safety.
1996, Charlie, along with a partner, formed a meat processing company of their
own. This company, M/S Technologies,
is currently half owner of Beef Products Venture which specializes in
case-ready, further processed, value-added meat items, primarily for the retail
grocery stores. M/S Technologies has
produced marinated, ready-to-cook and cooked meat items.
They have, or are currently, supplying such companies as Sam’s Club,
The Kroger Company, Food Lion, Shoppers Warehouse, and most military
Charlie’s career in the meat industry, he has visited most all of the major
beef and pork packers. He has worked
with representatives from throughout the industry, to include academia,
laboratory testing personnel, and USDA and State regulatory officials.
Charlie’s agricultural background, his extensive work with meat
processing facilities, and his long tenure with the retail meat business
combines to provide a unique set of experiences to draw upon.
He is one of the Virginia representatives on the National Cattlemen’s
Beef Association’ Beef Safety Committee. Charlie
was recently appointed by Virginia Governor Mark Warner to serve on the Virginia
Beef Industry Council as the packer representative.
native and resident of Swoope, Virginia, Charlie and his wife Vicki own and
operate his 400-acre family farm. The
farm is primarily a grazing operation. Charlie
received the Conservation Farmer of the Year Award in 2003.
His farm was recognized as one of nine farms by the Commonwealth of
Virginia General Assembly as a Clean Water and Bay Friendly Farm in 2004.
Approximately 60 acres of riparian area has been fenced and planted with
over 7000 trees. Currently, Charlie
is in the process of establishing a permanent easement on his farm to protect
the agricultural viability of this property in perpetuity.
has served on the Augusta County Farm Bureau Board, and his wife is currently
serving as the Women’s Chair for this organization.
Charlie has also worked as a member of the Augusta County Fair Board.
Both he and his wife are active in community projects, most notably, the
Ruritan Club. He is active in his
church, Hebron Presbyterian, having served as the Clerk of Session and, along
with his wife, the senior high youth advisors for over ten years.
He is currently the chair of the Mission Study Task Force for his church
and chair of the Men’s Fellowship. His
younger son, Bobby recently graduated from Virginia Tech in Agriculture
Economics. His older son, Billy,
graduated from Virginia Tech in Electrical Engineering and is working in the
Washington, DC area.
of Louie “Bo” Freeman
Bo joined the Sequatchie County, Tennessee extension service as the
Administrative Chair of Adult and Youth Agriculture and Community Resource
Development, working with farmers, homeowners, 4-H participants and community
leaders. He held public meetings,
field days, farm visits, professional meetings and camps.
As the leader of a small staff, Bo had the opportunity to work
extensively with 4-H and youth activities, gaining valuable insight and
experience into animal agriculture from the fair and exposition perspective
through coordinating events and shows.
Bo served in this capacity for almost 15 years, developing a strong
working knowledge of animal agriculture for adults and youth, ranging from
organizing countless animal shows and fairs to being a judge for many fairs in
In 2000 Bo joined the Oregon State University Lane County Extension
program in Eugene, Oregon, working for over 4 years as part of the 4-H Youth
Development Faculty. He was the
Staff Chair for one of the largest county Extension offices in Oregon, having
anywhere from 25 to 30 employees at a time. They had over 800 registered
Volunteers for the Extension programs, including 4-H, Master Gardeners, Master
Food preservers, Master Woodland Managers, Family and Community Leadership and
Extension Advisory Committee groups. Lane
County is a very large and diverse county, with an area of 4,620-sq. miles
extending from the Pacific Ocean to the Cascade Mountains.
Lane County is larger than Delaware and Rhode Island combined and is
almost the size of Connecticut. Eugene
and Springfield comprise the second largest urban area in Oregon after Portland.
The major cities in Lane County, Eugene and Springfield, have an urban
population of over 200,000 people and a rural population of an additional
100,000 from 11 small incorporated towns.
While with Lane County Extension, Bo
worked with many committees, ranging from livestock to home economics.
The largest committee was the Fair Committee, which he helped to form.
This committee helps organize and run the Lane County Youth Fair, which
had over 650-800 youth participants and over 4,000 exhibits. The event lasted
more than a week and featured over 1,000 animals on the fair grounds.
Bo has recently relocated to Hermiston, Oregon, where he is a
private consultant, substitute teacher and volunteer leader.
County Fairgrounds Water Quality Committee
- After the Lane County Fair Grounds were cited for
polluting the Amazon Creek, a group consisting of representatives from the Lane
County Fairgrounds, City of Eugene, Lane County Extension, the Sierra Club as
well as architects and engineers were charged with determining ways to eliminate
waste from the fairground's water that polluted the Amazon Creek. Bo worked for
two years with labor intensive Best Management Practices to prevent polluting
the creek, resulting in a $1.3 million dollar investment in waste management
systems by the fairgrounds.
County Fair E-Coli Task Force – After an E. coli outbreak associated with the
Lane County Fair in August of 2002, Bo was asked to serve on an industry task
force. The task force reviewed data
collected by the public health offices, reviewed relevant animal studies where
E. coli O157:H7 was involved as well as review existing fair ground practices.
The group reviewed the pros and cons of what practices they could do to
reduce exposure of pathogenic diseases. The Lane County Fair Board reviewed this
material and made policy changes for all animal events held at the fair grounds.
State Fair’s E-Coli Task Force
– In the wake of the Lane County Fair E. coli
outbreak, Bo was appointed as the Extension
County Youth Development
– Organized and taught over 100 classes with over
3,500 participants and organized facilitated teaching of over 500 classes with
15,000 participants over a five year period.
Animal Involvement –
Organized or assisted with over 200 animal shows (Beef, Sheep, Swine, Horse,
Goat, Dairy, and Small Animal) during his tenure as an Extension Agent.
Zoo – Organized numerous “Agriculture Days”
events, including petting zoos, food & farming exhibits and animal
exhibitions for planned contact between children and farm animals.
Professional Memberships & Activities:
Epsilon Sigma Phi, Oregon
State University Extension Association, Oregon State Agricultural Agent
Association, Oregon State University Association of 4-H Agents, National
Association of Extension 4-H Agents, National Association of County Agricultural
Agents, Tennessee Association Of Extension 4-H Workers, Tennessee Association of
Agr. Agents & Specialists, Oregon State Envirothon Judge, Oregon Envirothon
Committee, Lane County, Oregon and Sequatchie County, Tennessee Farm Services
Agency Emergency Board, Southern Willamette Research Corridor, Lane County
Fairgrounds Water Quality, Lane County Oregon Agri-tourism Committee, Lane
Education Service District and Lane County Fairgrounds Planetarium, Horse Animal
and Livestock Association, Oregon Farm Bureau, Tennessee Farm Bureau
Bachelors Degree in Animal Science: University of Tennessee
Masters Degree in Agr.
& Extension Education: University of Tennessee
Awards & Recognition:
TAE4-HW “Excellence in Teen Programming” State
Winner, NAE4-HA “Excellence in Teen Programming” Southern Regional Winner,
Mary Neal Alexander “Search for Excellence” Program Enhancement ,
Tennessee Forester Association “Agent of the Year”, TAAA&S
“Forestry Award” State Winner, TAE4-HW “Environmental Stewardship Award”
State Winner, NACAA Distinguished Service Award, TAAA&S Distinguished
Service Award, ESP “State Mid-Career Award”, TAAA&S Search of Excellent-
Second NACAA Nation Poster Session, TAAA&S District III Achievement Award,
TAAA&S Communication Awards-First Radio, First Newsletter, Tennessee’s
“Communicator of the Year”, Institute of Agriculture “Vernon and Ida
Darter Award” TAAA&S Outstanding Young Agent, ESP “Early Career Service
of Mark D. Gwin
Gwin has been actively involved in all areas of the meat industry for the past
22 years and has the experiences to give him the credentials and credibility to
discuss and address very sensitive and significant topics that dominate our
industry today. His education
and experience are within the food industry and are deeply rooted in
practicality and in a common-sense approach to issues that impact the food and
grew up in a rural Burley, Tennessee tobacco and beef cattle farming community.
In this setting, the inhabitants of the whole region were directly or
indirectly involved in agriculture. Mark
naturally followed his practical farming experience to the college of
agriculture at the University of Tennessee (UT) at Knoxville where he pursued a
Bachelors degree in Animal Science. During
this period, he was a member of the University of Tennessee Intercollegiate
Meats Judging Team and took several classes in the Food Technology and Science
curriculum. As a result of this
exposure, Mark entered the UT Meat Science program as a graduate student.
In this program, Mark coached the Intercollegiate Meats Judging Team and
taught the laboratory portion of the undergraduate meat science course.
During this period, Mark gained intimate knowledge of the industry
through the curriculum and, more important, through plant tours throughout the
country. It is here that Mark gained
a great overview of the industry as a whole during the rapid transition years of
carcass beef and pork to boxes. It
is also noteworthy that Mark worked night shift as a Quality Assurance
Technician at Travis Meats and Seafood where he did analytical and organoleptic
work at a portion control meat plant thereby gaining more practical experience.
the completion of his Masters Degree in Meat Science in 1985, Mark joined the
Kroger Company as the Quality Assurance Manager for the Kroger Meat Plant in
Conyers, Georgia. The quality
assurance program was a team of 4 specialists that monitored product from
receiving through processing and distribution.
Mark was also responsible for plant sanitation and inspections as well as
for any research and development work.
When Kroger decided to purchase boxed beef and pork from outside sources, the meat plant was converted into a perishable distribution center. Subsequently, Mark moved into retail management and managed the meat, seafood, deli and produce areas of a Kroger store in Chattanooga, Tennessee. Perishable sales averaged $70K per week and total store sales averaged $240K per week. Mark learned the retail business as he was responsible for store order and weekly closing transmittals as well as merchandising in the perishable departments.
1987 Mark joined the Wendy’s International Quality Assurance Department as
their Ground Beef Specialist. This
is when Mark gained invaluable insight into the entire food processing and
distribution industry. Not only did
Mark write and enforce specifications for the Wendy’s ground beef program, he
audited processing facilities of all types.
His primary emphasis was on raw material selection for ground beef
plants, however, Mark had the opportunity to audit poultry, bakery, dairy,
processed meats, egg, vegetable, potato, spice, and cheese production facilities
throughout North America and the Caribbean.
This provided Mark with a significant overview of the North American food
industry in its entirety and gave him the basis for future endeavors.
1990, Mark accepted the position of Quality Assurance Manager of Golden West
Foods – a subsidiary of McCormick and Company and a manufacturer of frozen
foodservice products. Mark was
responsible for all Quality Assurance at this McCormick facility, including
incoming products, in-process checks, microbiological, organoleptic, analytical,
pre-operational and in-process sanitation checks as well as pest control, record
keeping and product recall activity. This
plant produced items that were inspected by the US Food and Drug Administration
(FDA) and meat items that were under the auspices of the US Department of
Agriculture (USDA). While serving as
the QA manager, Mark was asked to undertake the management of the purchasing
department for a one-year interim period.
1996, Mark, along with a partner, formed a meat processing company of their own.
This company, M/S Technologies, is currently half owner of Beef Products
Venture which specializes in case-ready, further processed, value-added meat
items, primarily for the retail grocery stores. M/S
Technologies has produced marinated, ready-to-cook and cooked meat items.
They have, or are currently, supplying such companies as Sam’s Club,
The Kroger Company, Food Lion, Shoppers Warehouse, and most military
commissaries. As president and
general manager, Mark was responsible for all aspects of the plant:
Operations, purchasing, quality assurance, R&D, sales, HR and
distribution. Mark and his partner
retain ownership of the successful company, but have put full-time management in
place in order to enable them to pursue other business opportunities.
joined Certified Angus Beef, LLC in 2003 as the manager of Research and
Development as a part-time employee. In
this capacity he is called upon to develop new products, present new product
ideas, and to make presentations at seminars throughout the country on
underutilized cuts and on new product ideas, and to provide technical expertise
to all areas of the company and to licensees and customers.
This has allowed Mark to utilize his experience and contacts in the
industry to generate new, incremental business for CAB.
This also has provided Mark the opportunity to continue to teach and
learn, to establish new contacts and to renew relationships within the industry.
of E. George Rivers
George Rivers is a seasoned professional with diverse leadership and technical
skills acquired as a U.S. Marine Corps Officer and Senior Business Executive.
He has extensive experienced with: 1) infantry, reconnaissance and
nuclear, biological, and chemical warfare; and 2) the meat packing/processing
industry and recently as a consultant assisting in the transfer of a Russian
technology to the Department of Defense for biological and chemical
decontamination and the U.S. meat industries for the reduction and/or
elimination of harmful pathogens in our meat supply.
early career with the Marines included command of a reconnaissance battalion in
combat, of an infantry battalion in peacetime, three combat tours in Southeast
Asia, and numerous command and training billets.
George was an honor graduate at the U.S. Army’s Infantry and Armor
Career Course at Ft. Benning, Georgia; honor graduate at the Marine Corps’
Command and Staff College at Quantico, Virginia, and selected to attend the
National War College in Washington, D.C. After
twenty years of active duty service, George opted for early retirement at the
rank of lieutenant colonel to pursue a business career.
business career in the meat packing/processing industry involved export sales,
management of under-performing companies to profitability, and heading up, as
CEO/Managing Director, three companies, including a meat processing and food
company in Bangkok, Thailand. He
is a well-traveled professional adept at home and abroad, training subordinates
or interacting with corporate executives and leaders of foreign governments.
EGR International Ltd.,
Las Vegas, Nevada, 1993 to present
of an International Marketing Consultancy
First Pacific Company, Ltd.,
Hong Kong, and Thai Pacific Foods,
Director/Thai-Pacific Foods; International Meat Consultant, Southeast Asia/First
Custom Meats Corporation,
of several partners to buy and expand a Dallas-based meat purveyor from a
company with 18 employees and $1.2 million in sales to one with 50 employees and
$12 million in sales.
Dallas, Texas; Village Meats,
President for the newly formed, Swift Independent Company (1987) and acting CEO
of Village Meats, a sister company.
President and General Manager (1985) for the second largest meat purveyor in
Chicago. Assisted the owners in both
increasing sales and realizing higher profits.
Responsible for expanding domestic sales and opening invaluable export
markets in Japan, Singapore, Hong Kong, Denmark, Austria, and the Netherlands.
Rose Packing Company,
Manager, Chicago. Managed over 600
workers in a three-shift operation. Promoted
to head the company’s international export program in Japan, Singapore, Hong
Kong, Canada, Denmark and the Caribbean basin.
Washington University; Catholic University—graduate studies when serving with
Training: -Board selected to attend
the prestigious, National War College
Command and Staff College at Quantico—graduated with honors
Army Infantry and Armor Career Course—graduated with honors
Ops training as a recon Marine—parachute and SCUBA qualified
Young University—BS in the Physical Sciences (geology and chemistry)
of Kevin Smith
grew up in rural Southwestern New Mexico where he was actively involved in many
youth programs. Kevin participated
in several different developmental activities including livestock judging, meats
evaluation, and livestock showing. Additionally,
Kevin was active as a high school rodeo participant and traveled throughout the
state competing in this capacity. These
activities give Kevin experience and first hand knowledge of expositions and
fairs where animals and humans come into close contact.
received a Bachelor’s of science degree from Colorado State University (CSU)
in 2000. During his time at Colorado
State University, Kevin was active in many leadership activities which include
being an Agricultural Ambassador for the College of Agricultural Sciences and
holding several officer positions within Farmhouse Fraternity.
Kevin also participated on the 1997-1998 Colorado State University Meats
judging team, giving him invaluable experience with evaluation, decision-making,
and justification of decisions.
his freshman and sophomore years at CSU, Kevin worked at poultry research
facility, gaining experience in scientific techniques and research protocols.
After this, Kevin concentrated on his interest in the meat industry by
working at the Colorado State University meats laboratory.
During his three years at the meat laboratory, Kevin gained knowledge and
experience with beef, pork, and lamb slaughter and fabrication techniques.
Kevin gained experience teaching various laboratories and lectures which
helped to improve his public speaking abilities along with assisting with a
variety of red meat research projects.
graduation, Kevin began work on a Master’s degree in Meat science at Colorado
State University; receiving his MS in 2002.
While in graduate school, Kevin took classes which focused on HACCP,
process control, muscle biology and metabolism, as well as food safety and
microbiology. Additionally, he was
involved in countless research projects involving food safety and quality for
beef, pork, and lamb. Kevin’s
thesis research was a project entitled “Competitive Disparities for U.S. Pork
in Export Markets”. The project
was a comparison of the pork production systems of the U.S., Brazil, Canada, and
Denmark in respect to export competitiveness.
completion of his MS degree, Kevin joined the U.S. Meat Export Federation
(USMEF) as the Manager of Export Services in December of 2002 and was promoted
to Assistant Director of Export Services in 2004.
Kevin’s role at USMEF is varied, interacting on a day to day basis with
U.S. exporters to solve international problems and issues.
Additionally, Kevin works to resolve technical issues and with finding
scientifically based solutions which are both feasible and economical to the
U.S. red meat production industry. Kevin
has managed several projects and programs including a project which identified
the shelf-lives of beef liver, heart, and kidney products to assist in exports
to markets which have shelf-life restrictions.
Kevin oversaw the development of an intern program which placed students
in Tokyo, Japan and Mexico City, Mexico for 60 days beginning in 2004.
has gained extensive knowledge of international trade policy issues while
working at USMEF. Kevin has worked
on issues such anti-dumping measures, safeguard issues, and trade disruption
disputes. While at USMEF, he was
able to develop an extensive web of contacts with the U.S. red meat and poultry
industries, the U.S. government, international governments, and universities.
the discovery of BSE in the U.S. in December of 2003, Kevin played in a key role
in developing informational materials about BSE for use in international
markets. Additionally, Kevin was an
active participant in the negotiations to re-establish U.S. beef in key markets
such as Japan, Korea, Taiwan, Mexico, and Hong Kong by assisting with technical
visits by representatives from these markets and by assisting USDA with
developing programs which would be feasible and economical.
has had the opportunity to travel extensively throughout his career.
Kevin traveled to Taiwan in 2004 to present a seminar to the trade in
Taiwan on BSE mitigation practices in the U.S.
He also traveled to Singapore in 2004 to speak directly to Singapore
government representatives regarding the status of U.S. beef exports.
Kevin also worked with Dr. Stephen Neel of Technical Solutions
International in the fall of 2003 in the Eastern European countries of Moldova
and Ukraine. Kevin used is extensive
training in process control to evaluate facilities in these countries and
provided suggestions to increase product quality, process speed and control, and
cold chain management. All in all,
Kevin has been to nearly 20 countries around the world in a variety of
Meat Export Federation; December 2002 to Present
State University (Graduate Research Assistant); January 2000 to December 2002
State University Meats Laboratory; August 1998 to December 2000
Poultry Research; January 1997 to August 1998
Degree in Animal Science
Colorado State University 2000
Degree in Meat Science
Colorado State University 2002
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