Meat&Poultry - April 2013 - 20

BAR-S/SIGMA

he adds. “Both companies are lead-

Bar-S Foods recognizes there are

ers in the processed meats market in

different levels of acculturation within

their respective geographies and seg-

Hispanics that have an important ef-

ments; they both had strong fi nan-

fect on consumers’ attitudes towards

cial structures, and they both shared

buying brands and product preference.

common organizational and business

“We are continually evaluating US

practice values. This made the merg-

Hispanic market trends and utilizing

er of these two companies and cul-

consumer insights to determine how

tures an easy transition and a win-

to best serve this important market

ning combination.”

segment with the ideal product port-

Important synergies between Sig-

folio,” Pellillo says.

ma and Bar-S have been achieved al-

very well to the acquisition, Panico

projects at our production facilities,

says. “The new entity now has two dif-

sales and distribution networks, and

ferent go-to-market sales models,” he

relied on our R&D expertise to mit-

adds. “Some customers prefer a direct

igate unprecedented raw-materials

store delivery [DSD] system, while

increases,” Castano says. “We also

others prefer distribution through a

revamped our go-to-market strate-

warehouse distribution model. The

gy and consolidated our back-office

“We believe our
company has the
best people in the
industry.”

Bar-S customers have responded

ready. “We first started with efficiency

sales team has done an excellent job

functions. As a result of the important

addressing the individual needs of our

synergies we attained, the company

customers and ensuring that customer

has become even stronger financially

satisfaction is a priority.”

and in the coming years we have set
the bar even higher.”

Looking ahead

dogs; the 83,000-sq.-ft. Lawton plant

Most people from the pre-merger

The US Hispanic market has evolved

produces franks and skinless smoked

management teams are currently lead-

very quickly over the last few years

sausage; the 124,000-sq.-ft. Clinton

ing the company today in a manage-

and will become a more relevant and

plant manufactures franks, lunch-

ment or advisory role, Castano says.

dynamic market in the near future,

meat, smoked and specialty sausages

“We believe our company has the best

Pellillo says. “It is very important for

and hams; and the 130,000-sq.-ft.

people in the industry and we’ll con-

Bar-S Foods to understand evolving

Seminole plant processes franks and

tinue to develop the talents of our in-

consumer needs and quickly adapt

service deli hams.

ternal staff,” he adds.

to changes in this important market

The courtship

Post-merger integration

feels confident that we have a solid

Sigma Alimentos and Bar-S Foods

The management team has done a

strategy in place that will allow us

initiated their relationship several

great job integrating the company,

to successfully service the US His-

years ago and their respective CEO’s

Castano says. “Besides achieving sig-

panic consumer needs in refriger-

nurtured the relationship until con-

nificant synergies, improved distribu-

ated foods.”

ditions were right for both parties

tion and unified operations, we have a

This merger has been very positive

to proceed with the acquisition, ex-

single cultural identity based on team-

in many aspects for the new company,

plains Mario Paez Gonzalez, Sigma

work, continuous improvement and

Panico says. “The new entity is fully

Alimentos president.

total customer satisfaction,” he adds.

integrated, very strong and poised for

segment,” she adds. “The company

“There are many similarities

continued growth in the refrigerated

ering the highest-quality products at

foods market in the years to come,”

the merger a guaranteed success,”

20

“Team Bar-S is committed to deliv-

between the companies that made

the lowest possible cost.”

he concludes. ■

• Meat&Poultry • April 2013 • www.MeatPoultry.com
http://www.MeatPoultry.com
Meat&Poultry - April 2013

Table of Contents for the Digital Edition of Meat&Poultry - April 2013
