Nine Meat Industry Leaders Elected to Serve on American Meat Institute Board of DirectorsThursday, October 29, 2009
Chicago, Ill. ─ Nine new members of the AMI Board of Directors were elected during AMI’s Annual Business Meeting during the Worldwide Food Expo, Oct. 28-31, at McCormick Place in Chicago, Ill. The new members will serve a three year term, ending December 2013.
The new members of AMI’s Board of Directors include:
Adam Anderson, president, Marlen Research Corporation
Anthony (Tony) Bayat, president, CFS North America Inc.
Helio Castaňo, Sigma USA vice president, Sigma Alimentos
Ron Divin, president and CEO, Mountain City Meat Company Inc.
Bill Morgan, president, Johnsonville Sausage, LLC
Mark Moshier, president, Arrowsight Inc.
Arie Nuys, president, Delft Blue Inc.
James Rudolph, chairman and CEO, Rudolph Foods Company Inc.
Bill Rupp, CEO, Meyer Foods
Also joining AMI’s Board of Directors is Tom Hayes, chief supply chain officer, Sara Lee Corporation, who is filling the balance of George Chappelle’s term. Hayes was also elected to the AMI Executive Committee. Tim Klein, president and CEO, National Beef Packing Co., LLC is stepping onto the board to fill John Miller’s seat and was also elected to the Executive Committee. Dave McDonald, president and COO, OSI Group, LLC, was re-elected to the board through 2012 and was also elected to the Institute’s Executive Committee.
In addition, AMI’s Board extended Ex Officio status to four new Directors: John Keating, president, Cargill beef, Dirk Jones, president, Cargill pork, Rich Vesta, president of U.S. Beef, JBS USA and Martin Dooley , president of U.S. Pork, JBS USA.
“AMI is once again so fortunate to have an enormously skilled and diverse group of fine individuals who bring such insight and perspective onto AMI’s Board,” said AMI President and CEO J. Patrick Boyle. “I truly look forward to working with them in the coming year to both overcome the challenges we face as an industry and to take advantage of the opportunities that arise.”
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. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry.
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