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American Meat Institute Elects 2003-2004 Officers

Thursday, October 30, 2003
 

Chicago-The American Meat Institute (AMI) today elected the six officers that will guide the organization through the next year. The announcement came during AMI's Annual Business Meeting, which was held during AMI's International Meat, Poultry & Seafood Convention and Exposition, part of Worldwide Food Expo '03, Oct. 29 - Nov. 1, 2003, in Chicago.

Elected to the chairmanship was Stewart K. Owens, chairman of the board and chief executive officer of Bob Evans Farms Inc., in Columbus, Ohio. After graduating from Southern Methodist University (SMU), Owens began his career as an office manager at Owens Country Sausage, a company founded by his grandparents. In 1984, he was promoted to president of Owens Country Sausage. After Bob Evans Farms Inc. acquired Owens Country Sausage in 1987, Owens joined Bob Evans Farms' Board of Directors. Most recently, he was appointed chief executive officer in April 2000 and chairman of the board in April 2001. In 1994, he was named executive vice president and chief operating officer of Bob Evans Farms Inc., and in 1995 he was named president.

William A. Buckner, corporate vice president of Cargill Incorporated, and president of Excel Corporation, has been elected to serve as vice chairman. 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 treasurer. 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 of arts 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 secretary. 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 - Boxed Beef Sales and group vice president - 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.

Rick Searer, group vice president of Kraft Foods North America and president of Oscar Mayer, Pizza and Foodservice, in Madison, Wis., becomes immediate past chairman. J. Patrick Boyle was reelected by the AMI membership to serve a fifteenth year as the Institute's president and CEO.

"The upcoming year will be an important one for AMI as issues like food safety, labeling, animal health and ongoing trade negotiations will impact the industry," said AMI President and CEO J. Patrick Boyle. Boyle added, "The collective expertise of the new officers will be critical in determining the priorities and providing 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 United States. 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:
Dan Murphy
Vice President, Public Affairs
703-841-3624
dmurphy@meatinstitute.org
Josee Meehan
Senior Manager, Public Affairs
703-841-3641
jmeehan@meatinstitute.org

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