MEAT+POULTRY - August 2015 - 14

NEWS PERSPECTIVE

JBS and the power of pork
The Batista family's appetite for growth is insatiable. The
JBS owners have gobbled up companies in North and
South America, Australia and Europe. Now their appetite
has turned to bacon, with JBS USA Pork's proposed
acquisition of Cargill's US pork business. This came as
a bolt out of the blue. But don't be surprised if JBS now
goes after Oscar Mayer.
The Batistas have been called opportunists, snapping
up distressed assets such as Pilgrim's Pride Corp. or
businesses that are under-performing, such as Swift & Co.
But their deal with Cargill added "patient and persistent"
to the list. JBS CEO Wesley Batista personally wooed

Cargill has a bacon line that can produce 2 million lbs.
per week. JBS has none and will be keen to expand this
business. One can imagine Swift-branded bacon appearing
soon in the grocery store.
JBS and Cargill pork are primarily fresh pork processors.
This shows up in sales revenue per number of hogs
slaughtered. In fiscal 2014, Tyson Pork had revenues of
$6.304 billion, JBS USA Pork had revenues of $3.827 billion
and Cargill had revenues of $2.56 billion. Dividing revenues
by the number of hogs processed suggests Tyson had sales
of $317 per hog, with JBS at $309 and Cargill at $275 per hog.
A combined JBS-Cargill would give JBS the capacity
to process 89,300 hogs per day. This includes 38,000 head
at Cargill's two plants and just over 51,000 head at JBS's
three plants. Each of these plants has case-ready and
consumer-ready facilities. JBS would also get 160,000
Cargill sows, which account for 33 percent of its current
supply of market hogs. It would get five feed mills with 1.1
million metric tons of annual feed capacity. The combined
entities would produce an estimated $565 million in
annual EBITDA, JBS says. JBS USA Pork's EBITDA in
2014 was $406 million.

WHAT'S NEXT?

JBS CEO Wesley Batista personally wooed Cargill for at least five
years before the company agreed to sell its US pork business.

Cargill for at least five years before the latter agreed to
sell. And in contrast to some other businesses that JBS
has bought, Cargill Pork is extremely well run, with
high-quality assets and healthy profits.
Cargill decided to sell because JBS made an offer
it couldn't refuse - $1.45 billion. Why did JBS want the
business so badly? First, the combined business will
vault JBS USA Pork above Tyson Foods as the industry's
second-largest pork company in terms of processing
capacity, hogs slaughtered and sales revenue. Second,

14

MEAT+ POULTRY | 08.15 | www.meatpoultry.com

The next logical step for JBS would be to buy Oscar
Mayer. The iconic brand and its products might be for sale
if JBS offers enough. The majority owners of the nowcombined Kraft-Heinz (KHC) might be willing to sell Oscar
Mayer to pay down some of the new company's $28 billion
in debt, analysts say. Berkshire Hathaway and Brazilian
investment firm 3G Capital, which together bought Heinz
in 2013, now own 51 percent of Kraft Heinz. They control
six of its 11 board seats, including one for Warren Buffett.
Alex Behring, 3G's managing partner, is KHC's chairman.
It is possible that the Batistas, based in Sao Paulo, have
already been talking with Behring and 3G Capital, which
has offices in New York and Rio de Janeiro.
Oscar Mayer remains a target also because JBS lost
a bidding war last year with Tyson Foods for Hillshire
Brands. It was prepared to pay as much as $7.6 billion
for Hillshire, but Tyson outbid it by nearly a billion. The
question is: Will JBS have to pay $8.55 billion to persuade
Oscar Mayer's owners to part with it?
Oscar Mayer is smaller than Hillshire, but it might
be more profitable. Its sales in 2014 appeared to be
somewhere between $2.73 billion and $3.3 billion,
depending on what sales are deemed strictly Oscar


http://www.meatpoultry.com

MEAT+POULTRY - August 2015

Table of Contents for the Digital Edition of MEAT+POULTRY - August 2015

MEAT+POULTRY - August 2015
Table of Contents
COMMENTARY - Onto the next milestone
BUSINESS NOTES - BACHOCO TO ACQUIRE US POULTRY BREEDER’S ASSETS
MCDONALD’S STILL STRUGGLING IN THE US
CO-OP HAS BIG PLANS FOR VIRGINIA POULTRY PROCESSING
LAWSUIT AGAINST XL FOODS SETTLED
KEATING NAMED PRESIDENT OF CARGILL MEAT SOLUTIONS
NEWS PERSPECTIVE - JBS and the power of pork
COVER STORY - Of faith and food
COVER STORY - TYSON'S HELPING HANDS
ANNIVERSARY SPECIAL - The decade that changed everything
DELI REPORT - Deli in demand
Keeping it clean
PACKAGING SOLUTIONS - Beat the wrap
CEO SERIES - All in the family
SMALL BUSINESS MATTERS - Walking on the wild side
INGREDIENT ISSUES - To soak or sauce?
PROCESSING TECHNOLOGY - Cultured dash
FOOD SAFETY - Food safety facelift
MEAT-MINDED - A legacy of leberwurst
FROM THE CORRAL - Telling the stunning story
NAMES IN THE NEWS
SHOWCASE
CLASSIFIEDS
ADVERTISERS
THE INSIDER
PROCESS EXPO 2015 PREVIEW
TABLE OF CONTENTS
WELCOME
SPECIAL EVENTS
SCHEDULE
SPANISH SCHEDULE
FLOOR MAP
EXHIBITORS
EXPO NEWS
ABOUT CHICAGO
MEAT+POULTRY - August 2015 - MEAT+POULTRY - August 2015
MEAT+POULTRY - August 2015 - 2
MEAT+POULTRY - August 2015 - 3
MEAT+POULTRY - August 2015 - Table of Contents
MEAT+POULTRY - August 2015 - 5
MEAT+POULTRY - August 2015 - 6
MEAT+POULTRY - August 2015 - 7
MEAT+POULTRY - August 2015 - COMMENTARY - Onto the next milestone
MEAT+POULTRY - August 2015 - 9
MEAT+POULTRY - August 2015 - CO-OP HAS BIG PLANS FOR VIRGINIA POULTRY PROCESSING
MEAT+POULTRY - August 2015 - 11
MEAT+POULTRY - August 2015 - KEATING NAMED PRESIDENT OF CARGILL MEAT SOLUTIONS
MEAT+POULTRY - August 2015 - 13
MEAT+POULTRY - August 2015 - NEWS PERSPECTIVE - JBS and the power of pork
MEAT+POULTRY - August 2015 - 15
MEAT+POULTRY - August 2015 - 16
MEAT+POULTRY - August 2015 - 17
MEAT+POULTRY - August 2015 - 18
MEAT+POULTRY - August 2015 - COVER STORY - Of faith and food
MEAT+POULTRY - August 2015 - 20
MEAT+POULTRY - August 2015 - 21
MEAT+POULTRY - August 2015 - 22
MEAT+POULTRY - August 2015 - 23
MEAT+POULTRY - August 2015 - 24
MEAT+POULTRY - August 2015 - 25
MEAT+POULTRY - August 2015 - COVER STORY - TYSON'S HELPING HANDS
MEAT+POULTRY - August 2015 - 27
MEAT+POULTRY - August 2015 - 28
MEAT+POULTRY - August 2015 - 29
MEAT+POULTRY - August 2015 - 30
MEAT+POULTRY - August 2015 - 31
MEAT+POULTRY - August 2015 - 32
MEAT+POULTRY - August 2015 - 33
MEAT+POULTRY - August 2015 - 34
MEAT+POULTRY - August 2015 - 35
MEAT+POULTRY - August 2015 - 36
MEAT+POULTRY - August 2015 - 37
MEAT+POULTRY - August 2015 - ANNIVERSARY SPECIAL - The decade that changed everything
MEAT+POULTRY - August 2015 - 39
MEAT+POULTRY - August 2015 - 40
MEAT+POULTRY - August 2015 - 41
MEAT+POULTRY - August 2015 - 42
MEAT+POULTRY - August 2015 - 43
MEAT+POULTRY - August 2015 - DELI REPORT - Deli in demand
MEAT+POULTRY - August 2015 - 45
MEAT+POULTRY - August 2015 - 46
MEAT+POULTRY - August 2015 - 47
MEAT+POULTRY - August 2015 - 48
MEAT+POULTRY - August 2015 - 49
MEAT+POULTRY - August 2015 - 50
MEAT+POULTRY - August 2015 - Treif - 1
MEAT+POULTRY - August 2015 - Treif - 2
MEAT+POULTRY - August 2015 - 51
MEAT+POULTRY - August 2015 - 52
MEAT+POULTRY - August 2015 - 53
MEAT+POULTRY - August 2015 - Keeping it clean
MEAT+POULTRY - August 2015 - 55
MEAT+POULTRY - August 2015 - 56
MEAT+POULTRY - August 2015 - 57
MEAT+POULTRY - August 2015 - 58
MEAT+POULTRY - August 2015 - 59
MEAT+POULTRY - August 2015 - PACKAGING SOLUTIONS - Beat the wrap
MEAT+POULTRY - August 2015 - 61
MEAT+POULTRY - August 2015 - 62
MEAT+POULTRY - August 2015 - 63
MEAT+POULTRY - August 2015 - 64
MEAT+POULTRY - August 2015 - 65
MEAT+POULTRY - August 2015 - 66
MEAT+POULTRY - August 2015 - 67
MEAT+POULTRY - August 2015 - 68
MEAT+POULTRY - August 2015 - CEO SERIES - All in the family
MEAT+POULTRY - August 2015 - 70
MEAT+POULTRY - August 2015 - 71
MEAT+POULTRY - August 2015 - 72
MEAT+POULTRY - August 2015 - 73
MEAT+POULTRY - August 2015 - 74
MEAT+POULTRY - August 2015 - 75
MEAT+POULTRY - August 2015 - SMALL BUSINESS MATTERS - Walking on the wild side
MEAT+POULTRY - August 2015 - 77
MEAT+POULTRY - August 2015 - 78
MEAT+POULTRY - August 2015 - 79
MEAT+POULTRY - August 2015 - 80
MEAT+POULTRY - August 2015 - 81
MEAT+POULTRY - August 2015 - INGREDIENT ISSUES - To soak or sauce?
MEAT+POULTRY - August 2015 - 83
MEAT+POULTRY - August 2015 - 84
MEAT+POULTRY - August 2015 - 85
MEAT+POULTRY - August 2015 - 86
MEAT+POULTRY - August 2015 - 87
MEAT+POULTRY - August 2015 - PROCESSING TECHNOLOGY - Cultured dash
MEAT+POULTRY - August 2015 - 89
MEAT+POULTRY - August 2015 - 90
MEAT+POULTRY - August 2015 - 91
MEAT+POULTRY - August 2015 - 92
MEAT+POULTRY - August 2015 - 93
MEAT+POULTRY - August 2015 - 94
MEAT+POULTRY - August 2015 - 95
MEAT+POULTRY - August 2015 - 96
MEAT+POULTRY - August 2015 - 97
MEAT+POULTRY - August 2015 - FOOD SAFETY - Food safety facelift
MEAT+POULTRY - August 2015 - 99
MEAT+POULTRY - August 2015 - 100
MEAT+POULTRY - August 2015 - 101
MEAT+POULTRY - August 2015 - 102
MEAT+POULTRY - August 2015 - 103
MEAT+POULTRY - August 2015 - MEAT-MINDED - A legacy of leberwurst
MEAT+POULTRY - August 2015 - 105
MEAT+POULTRY - August 2015 - FROM THE CORRAL - Telling the stunning story
MEAT+POULTRY - August 2015 - 107
MEAT+POULTRY - August 2015 - NAMES IN THE NEWS
MEAT+POULTRY - August 2015 - SHOWCASE
MEAT+POULTRY - August 2015 - 110
MEAT+POULTRY - August 2015 - 111
MEAT+POULTRY - August 2015 - CLASSIFIEDS
MEAT+POULTRY - August 2015 - 113
MEAT+POULTRY - August 2015 - 114
MEAT+POULTRY - August 2015 - 115
MEAT+POULTRY - August 2015 - 116
MEAT+POULTRY - August 2015 - ADVERTISERS
MEAT+POULTRY - August 2015 - THE INSIDER
MEAT+POULTRY - August 2015 - 119
MEAT+POULTRY - August 2015 - 120
MEAT+POULTRY - August 2015 - PROCESS EXPO 2015 PREVIEW
MEAT+POULTRY - August 2015 - Process Expo -2
MEAT+POULTRY - August 2015 - TABLE OF CONTENTS
MEAT+POULTRY - August 2015 - WELCOME
MEAT+POULTRY - August 2015 - Process Expo -5
MEAT+POULTRY - August 2015 - SPECIAL EVENTS
MEAT+POULTRY - August 2015 - Process Expo -7
MEAT+POULTRY - August 2015 - Process Expo -8
MEAT+POULTRY - August 2015 - Process Expo -9
MEAT+POULTRY - August 2015 - SCHEDULE
MEAT+POULTRY - August 2015 - Process Expo -11
MEAT+POULTRY - August 2015 - Process Expo -12
MEAT+POULTRY - August 2015 - Process Expo -13
MEAT+POULTRY - August 2015 - Process Expo -14
MEAT+POULTRY - August 2015 - Process Expo -15
MEAT+POULTRY - August 2015 - Process Expo -16
MEAT+POULTRY - August 2015 - Process Expo -17
MEAT+POULTRY - August 2015 - Process Expo -18
MEAT+POULTRY - August 2015 - Process Expo -19
MEAT+POULTRY - August 2015 - Process Expo -20
MEAT+POULTRY - August 2015 - Process Expo -21
MEAT+POULTRY - August 2015 - Process Expo -22
MEAT+POULTRY - August 2015 - Process Expo -23
MEAT+POULTRY - August 2015 - SPANISH SCHEDULE
MEAT+POULTRY - August 2015 - Process Expo -25
MEAT+POULTRY - August 2015 - FLOOR MAP
MEAT+POULTRY - August 2015 - Process Expo -27
MEAT+POULTRY - August 2015 - Process Expo -28
MEAT+POULTRY - August 2015 - Process Expo -29
MEAT+POULTRY - August 2015 - EXHIBITORS
MEAT+POULTRY - August 2015 - Process Expo -31
MEAT+POULTRY - August 2015 - Process Expo -32
MEAT+POULTRY - August 2015 - Process Expo -33
MEAT+POULTRY - August 2015 - Process Expo -34
MEAT+POULTRY - August 2015 - Process Expo -35
MEAT+POULTRY - August 2015 - Process Expo -36
MEAT+POULTRY - August 2015 - Process Expo -37
MEAT+POULTRY - August 2015 - Process Expo -38
MEAT+POULTRY - August 2015 - Process Expo -39
MEAT+POULTRY - August 2015 - Process Expo -40
MEAT+POULTRY - August 2015 - Process Expo -41
MEAT+POULTRY - August 2015 - EXPO NEWS
MEAT+POULTRY - August 2015 - Process Expo -43
MEAT+POULTRY - August 2015 - Process Expo -44
MEAT+POULTRY - August 2015 - Process Expo -45
MEAT+POULTRY - August 2015 - Process Expo -46
MEAT+POULTRY - August 2015 - Process Expo -47
MEAT+POULTRY - August 2015 - ABOUT CHICAGO
MEAT+POULTRY - August 2015 - Process Expo -49
MEAT+POULTRY - August 2015 - Process Expo -50
MEAT+POULTRY - August 2015 - Process Expo -51
MEAT+POULTRY - August 2015 - Process Expo -52
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