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Thursday, September 30, 2004

Nashville,Tenn. — The American Meat Institute (AMI) today elected the six officers who will guide the organization through the next year. The announcement came during AMI's Annual Business Meeting, which was held during AMI’s Annual Convention and Innovation Showcase at the Gaylord Opryland Hotel and Convention Center from Sept. 30 – Oct. 2, in Nashville, Tenn.

Elected to the chairmanship was Bill Buckner, corporate vice president of Cargill and president of Cargill Meat Solutions. Buckner, a veteran of the Canadian meat processing industry, joined Cargill in 1987 and oversaw the construction and management of a beef processing plant in Alberta, Canada. He served as general manager of that plant until 1994. Buckner moved to Wichita, Kan., in 1994 when he became president of Cargill’s worldwide beef operations. In 1997, he served as president of the Canadian Meat Council. He was named president of Excel Corporation in 1998. Buckner graduated with honors from McMaster University, Hamilton, Ontario, with a bachelor's degree in commerce. He was born and raised in southern Ontario, Canada.

Robert “Bo” Manly, president and chief operating officer for farm and processing plant operations for Premium Standard Farms, in Kansas City, Mo., will serve as vice chairman. Manly is a veteran of both the beef and pork processing industry. He joined Premium Standard Farms in 1996 as the president and COO. Manly served as the executive vice president of Smithfield Foods, Inc., where he oversaw the vertical integration strategies of the company and the planning, design and start up of the nation’s largest pork slaughter facility. From 1995 to 1996, Manly was president of Smithfield Packing Company, Smithfield Foods’ largest subsidiary. Manly graduated from Stanford University with a bachelor’s degree in economics and communications and received a master’s of business administration from Harvard Business School.

Richard L. Bond, president and chief operating officer of Tyson Foods, Inc., will serve as treasurer. Bond joined IBP in 1980 as an administrative assistant and has since held management positions including president of IBP’s Fresh Meats Division, vice president of boxed beef sales and group vice president of beef sales and marketing. He was appointed an IBP president and named a director in 1995 and became chief operating officer in 1997. Upon the acquisition of IBP by Tyson Foods, Inc., in 2001, Bond became co-chief operating officer of Tyson Foods Inc. and was named president and COO in 2003. A native of New Jersey, Bond holds a degree in business administration from Elizabethtown College of Pennsylvania. He worked for several other food companies, including Pet, Inc., before coming to the former IBP, Inc.

Robert Kopriva, chief executive officer of Sara Lee Foods, will serve as secretary. He joined Sara Lee Corporation in 1981, and has held a number of positions at the corporate, Meat Group and division offices in various financial, operational and sales capacities. He was promoted in February 1996 to president and CEO of Jimmy Dean Foods, a major meat division of Sara Lee Corporation, and again most recently to president and CEO of Sara Lee Foods. Kopriva graduated from the University of Illinois with a bachelor’s degree in accounting and earned a master’s degree in management from Northwestern University.

Stewart Owens, chairman, president and chief executive officer of Bob Evans Farms, Inc., becomes immediate past chairman. J. Patrick Boyle was reelected by the AMI membership to serve a sixteenth year as the Institute's president and CEO.

"The upcoming year will be a challenging one for AMI as issues like food safety, labeling, animal health and ongoing trade negotiations continue to impact the industry,” said AMI President and CEO J. Patrick Boyle. Boyle added, "The collective experience of the new officers will be critical in setting a course direction for both AMI and the industry."

AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI's members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the U.S. Headquartered in Washington, DC, the Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the industry. Its affiliate, the AMI Foundation, is a separate 501(c)3 organization that conducts research, education and information projects for the industry.

For more information contact:
Janet Riley
Senior VP, Public Affairs
Ayoka Blandford
Manager, Public Affairs

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