Meat&Poultry - September 2011 - 61

enhanced production and labor efficiencies, improved yields and sales mix, Sparkman says. “We feel it’s important to continue to invest in our business for competitive reasons and to ensure we are our customers’ ‘go-to’ supplier, both in the near term and in the long term,” he adds. “An example is our recently announced $48 million capital improvement at our cooked meats plant in Council Bluffs, Iowa, scheduled to take place in the fi rst and second quarters of fiscal 2012. We’re converting the plant into a dry sausage and pepperoni operation to help meet demand in the areas of pepperoni and pizza toppings.” Tyson is the largest foodservice industry supplier of pepperoni and pizza toppings in the US. Tyson Foods has a number of expansion/conversion projects underway (see chart), but the Council Bluffs project stands out. This plant will become Tyson’s fi fth dry sausage and pepperoni operation. It currently operates one pepperoni plant in Kansas, one in Wisconsin and two in Texas. The conversion will involve installing new equipment as part of a 60,000-sq.-ft. addition. “This is a major investment we believe will help us maintain our position as a leader in pepperoni production,” said Boyd Bulger, senior vice president and general manager of Prepared Foods for Tyson Foods. “Council Bluffs is the right location for this project because of the existing facility and excellent workforce, its proximity to raw material supplies and the access to interstate highways.” Tyson is also planning to spend $1 million to expand its deboning plants in Berryville and Green Forest, Ark., and intends to add up to 300 jobs at the two plants. “As part of continuing efforts to operate more efficiently, we’re start-

ing a new chicken deboning process at our Berryville and Green Forest plants,” Gary Mickelson, Tyson spokesman, said earlier this year. “This move will involve the installation of some new processing equipment and the addition of approxi-

mately 200 to 250 production jobs at the Berryville plant and about 50 production positions at Green Forest.”

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Meat&Poultry - September 2011

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