MEAT+POULTRY - April 2015 - 72

SHOW PREVIEW

Processors unite
AAMP assembles in Springfield, Ill.,
for annual convention June 18-20
BY K I M B E R L I E C LYM A | KCLYM A@ SOSL A N D.CO M

T

EXHIBIT HOURS

Thursday, June 18:
1:00 - 4:30 p.m.
Friday, June 19:
9:30 a.m. - 12:30 p.m.
Saturday, June 20:
12:30 - 3:30 p.m.

he American Association of Meat
Processors (AAMP) invites small
and very-small meat processors to
Springfield, Ill., this June for its 76th annual
convention and suppliers' exhibition. Packers,
processors, wholesalers, HRI, retailers,
caterers, deli operators, home foodservice
dealers and catalog marketers, plus both
members and non-members of AAMP, are
encouraged to attend the three-day annual
event for ideas, supplies and services.
This year's event will be held at the Prairie
Capital Convention Center in Springfield,
June 18-20. For attendees arriving early, a
pre-convention bus tour is available to Akers
Packaging and Turasky Meats on June 17, as
well as the President's Reception that evening.
The convention officially opens at 8
a.m. Thursday, June 18 with a Welcoming
Session and Keynote presentation.
Educational sessions are open to all attendees
throughout the convention. Topics include:
food defense and emergency planning;
processed-meat schemes and problem solving;
third-party auditing; pet treats; flavored
bacon demonstration; cooking techniques;
technology and how it makes you money; and
multi-generational companies. Various social
occasions will also be sprinkled throughout the
three-day event.

CURED MEAT COMPETITION
In 1949, small business meat processors
gathered in Chicago to enter their hams
in the First Annual National Ham Show.
Sixty-five hams were judged in four classes.
This competition started a tradition that is
known today as the American Cured Meat
Championships (ACMC) - the only national

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MEAT+ POULTRY | 04.15 | www.meatpoultry.com

event of its kind in North America.
This event has expanded over the years
to cover a wide variety of products including
hams, bacon, jerky and sausages. Hundreds
of products are now entered in 25 to 30
classes each year. Meat processors enter their
products for evaluation by judges who are meat
scientists and specialists in the meat industry.
With 27 classes to choose from, including
the 2015 Featured Class of Smoked Poultry
Products, attendees can enter one or all of
the categories for evaluation by experts in
the field. On Saturday, June 20, the top-four
winners in each class will receive the honored
titles of Grand Champion, Reserve Grand
Champion, Champion or Reserve Champion.
In addition, the Clarence Knebel Best of
Show Memorial Award and the Cured Meat
Excellence Award will be presented.
The pre-registration deadline for ACMC
entries is June 10 (for $20 per entry; one entry
allowed per class). The price per entry will
increase to $30 on site. Only AAMP members
can enter the competition.

LOOKING AHEAD
Mark your calendars for the 77th and 78th
annual AAMP conventions at the Omaha
Convention Center in Omaha, Neb., July
21-23, 2016, and at the Louisville Kentucky
International Convention Center in Louisville,
Ky., July 19-22, 2017.
Non-AAMP members are welcome to
attend the convention - those belonging to
other national trade organizations will receive
the same AAMP member registration rate.
For information on the convention or to learn
how to become an AAMP member, go to www.
aamp.com.
http://www.aamp.com http://www.meatpoultry.com
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