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American Meat Institute Elects 1999-2000 Officers

Thursday, October 28, 1999
 

The American Meat Institute (AMI) today elected the six officers that will guide the organization through what promises to be a critical year for the meat industry. The announcement came during AMI's Annual Business Meeting, which was held during Worldwide Food Expo ‘99, October 28-31, in Chicago, IL

Elected to the chairmanship was Gregory Page, president of Cargill’s Red Meat Group, Inc., in Minneapolis, MN. Page joined Cargill in 1974 as a trainee in the Nutrena Feed Division and began overseeing the Red Meat Group in 1995. In May 1998, he was named corporate vice president and sector president, with responsibilities for the Financial Markets Group and the Red Meat Group. Page has also served as president of Cargill's Meat Sector and president of North American Beef.

Page graduated form the University of North Dakota, Grand Forks, with a B.S. in economics.

Serving as AMI vice chairman in 1999-2000 will be W. Dan Wright, president and CEO of Wright Brand Foods, Inc., in Vernon, TX. Prior to joining his family’s meat processing business in 1978, Wright, a certified public accountant, spent six years with Arthur Young & Company in London England, and Dallas, TX. Wright received his B.B.A. from Southern Methodist University and his M.B.A. from the University of Texas at Austin.

Phillip Clemens, president and CEO of Hatfield, Inc., in Hatfield, PA will assume the position of treasurer. Clemens began working in his family business at Hatfield on a part-time basis in 1962, then worked his way up the corporate ladder to be named president in 1994 and CEO in 1995. At Hatfield, he has held such positions as sanitation crew supervisor, data processing manager, personnel director and vice president of human resources.

Richard Searer, president of Oscar Mayer Foods Division of Kraft Foods, in Madison, WI, will serve as secretary. Searer joined Kraft Foods, Inc., in 1981 as assistant product manager for Maxwell House Coffee and has since held a variety of positions within Oscar Mayer Foods and Kraft. In 1993, Searer was named executive vice president and general manager for the
consumer products division of Oscar Mayer Foods. In 1996, Searer was named president of Oscar Mayer Foods Division and executive vice president and general manager of Kraft Foods.

Kenneth H. Taylor, Jr., president and CEO of Taylor Packing Co., Inc., and AMI's 1999 chairman, becomes immediate past chairman. J. Patrick Boyle was reelected by the AMI membership to serve an tenth year as the Institute's president and CEO.

"The upcoming year will be an important year for AMI as issues like food safety, federal regulations and international trade become more prominent,” said AMI President and CEO J. Patrick Boyle. Boyle added, "The expertise of the new officers will be critical to the direction of 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. Headquartered in Washington, DC, the Institute provides legislative, regulatory and public relations services, conducts scientific and economic research, offers marketing and technical assistance and sponsors education programs.


For more information contact:
Janet Riley
Vice President, Public Affairs
703-841-2400
jriley@meatinstitute.org
James Ratchford
Manager, Public Affairs
703-841-2400
jratchford@meatinstitute.org

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