Meat+Poultry - June 2018 - 63

packaging, bold flavors and the
expectation of transparency from
their food supplier. In addition, they
expect consistent quality and great
taste in the pork they purchase. We
are in the business of producing
nutritious protein with real meat in a
transparent and sustainable manner.
Our connected system delivers this
while going above and beyond due to
the inherent traceability and alignment
from our farms to family tables around
the world. We strive to create the most
sought-after pork products for our
diverse global consumers.
M+P: As an IBP employee during the
1980s and 1990s, what were some of
the lessons you learned in the shadow
of industry legends like Bob Peterson
and others prior to joining Seaboard?
Talk about your time at IBP and the
transition to what would be the next
20-plus years of your career with
Seaboard.
Sand: I had the privilege of working
for and with a number of great people
at IBP, and my biggest takeaway was
to have a passion for this industry. I
learned we can't have waste of any kind
in an industry that relies on live animals
as our primary input. We have an
obligation to the animals and producers
to create all the value we can from our
inputs, while doing it responsibly in a
sustainable manner.
I started my career in international
sales at IBP back when international
markets were limited and exports
were less than 5 percent of sales.
Years later, I had the opportunity to
join Seaboard Foods in its infancy
and help build and develop our own
international sales business.
My time spent on the international
side of the business developed my
basis for how I view all our sales
relationships. I see all our customers
as partners, and as such, we work
together to make each other better by
pursuing to offer the most sought-after
pork products for our mutual end user:
the consumer.

M+P: As vice president of international
sales during your early years at
Seaboard, what are some of the biggest
differences in international trade
practices then versus today?
Sand: The biggest differences are
that we are more engaged across
the production system in what it
takes to satisfy our international
customers' demands. The industry
today understands what it takes to be
successful in other markets, and we
have better access to those markets
through trade agreements that did not
exist when I started in the business.
We've learned one size doesn't fit all
when selling in the global marketplace
with diverse global consumers.

"I started my career
in international sales
at IBP back when
international markets
were limited and
exports were less than
5 percent of sales."
M+P: Mexico, China and Japan are
obviously important and longtime
trade partners for US pork exports.
Volume and values of exports to
Mexico have more than doubled in 10
years while those to Asia have steadily
increased. Where do you see the next
potential emerging market being for
US pork exports?
Sand: South America and Central
America are both growth areas because
of trade agreements that have helped
foster these markets. Specifically, the
Dominican Republic and, more recently,
Colombia have shown strong year-overyear increases in US pork imports. Other
countries in those regions still show
strong promise and opportunity.
However, we must stay focused
on China, Japan and Mexico. These
markets still present huge potential
for increased sales, and we continue
to face strong competition in each of
these markets. It is essential we protect

Darwin Sand

the trade we have in those markets,
while we look to continue to expand on
other opportunities.
M+P: Domestically, there have been
dramatic changes in the retail food
segment. How do you see Seaboard and
its partner companies navigating and
adapting to these changes and what
role, if any, does e-commerce play in
the strategy moving forward?
Sand: We have developed a connected
food system with our strategic partner
Triumph Foods that purposefully
connects every step between our farms
and family tables. That has put us in the
best position to adapt and respond to
customer and consumer demand with
our Prairie Fresh and Daily's brands.
Beyond that, we recognize e-commerce,
portion control, pre-seasoned, meal
kits and fully cooked pork products
will require more consumer-friendly
packaging, bolder flavors and a
commitment to transparency and
sustainability. We are well-positioned
to provide consistent, high-quality
pork with our Prairie Fresh and Daily's
brands that consumers will demand
going forward.
M+P: The entire meat and poultry
processing industry is facing challenges
from a widespread labor shortage and
rising freight costs. What are some
www.meatpoultry.com | 06.18 | MEAT+ POULTRY

63


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Meat+Poultry - June 2018

Table of Contents for the Digital Edition of Meat+Poultry - June 2018

Meat+Poultry - June 2018
CONTENTS
COMMENTARY - Rescuing food
BUSINESS NOTES - PRESIDENT NAMES FOOD SAFETY UNDERSECRETARY
CHEF’D MEAL KITS PARTNERS WITH SMITHFIELD
MCDONALD’S VALUE PLATFORM PAYS OFF
JBS SA EXPANDS SÃO PAULO GROUND BEEF PRODUCTION
IMPOSSIBLE FOODS ENTERS INTERNATIONAL MARKET
TYSON REPORTS HIGHER SALES FOR SECOND QUARTER
SMITHFIELD DETAILS MILESTONES IN ANIMAL CARE
WASHINGTON - Focusing on ‘fake meat’
COVER STORY - AUTOMATED TRANSITION
FOOD SERVICE - Worship-worthy BBQ
ON THE SPOT: Barbecuers’ best
PHILANTHROPY - AFTER THE STORM
ENTERTAINMENT - Filming the fire
MEAT PERSPECTIVES - AGE MATTERS
PRODUCT FOCUS - Best of Brisket
INGREDIENT ISSUES - Smokin' good
EXECUTIVE SERIES - Staying connected
SMALL BUSINESS MATTERS - SMALL beginnings
FOOD SAFETY - Pathogen PREVENTION
PACKAGING SOLUTIONS - TOUGH as can be
RETAIL TRENDS - Mega trends in meat
SHOW PREVIEW - Goin' to Kansas City
FROM THE CORRAL - What SUSTAINABILITY is - and isn't
CALENDAR
NAMES IN THE NEWS
SHOWCASE
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat+Poultry - June 2018 - Meat+Poultry - June 2018
Meat+Poultry - June 2018 - Meat+Poultry - June 2018
Meat+Poultry - June 2018 - 2
Meat+Poultry - June 2018 - 3
Meat+Poultry - June 2018 - CONTENTS
Meat+Poultry - June 2018 - 5
Meat+Poultry - June 2018 - 6
Meat+Poultry - June 2018 - 7
Meat+Poultry - June 2018 - COMMENTARY - Rescuing food
Meat+Poultry - June 2018 - 9
Meat+Poultry - June 2018 - JBS SA EXPANDS SÃO PAULO GROUND BEEF PRODUCTION
Meat+Poultry - June 2018 - 11
Meat+Poultry - June 2018 - SMITHFIELD DETAILS MILESTONES IN ANIMAL CARE
Meat+Poultry - June 2018 - 13
Meat+Poultry - June 2018 - WASHINGTON - Focusing on ‘fake meat’
Meat+Poultry - June 2018 - 15
Meat+Poultry - June 2018 - COVER STORY - AUTOMATED TRANSITION
Meat+Poultry - June 2018 - 17
Meat+Poultry - June 2018 - 18
Meat+Poultry - June 2018 - 19
Meat+Poultry - June 2018 - 20
Meat+Poultry - June 2018 - 21
Meat+Poultry - June 2018 - 22
Meat+Poultry - June 2018 - 23
Meat+Poultry - June 2018 - 24
Meat+Poultry - June 2018 - 25
Meat+Poultry - June 2018 - 26
Meat+Poultry - June 2018 - 27
Meat+Poultry - June 2018 - 28
Meat+Poultry - June 2018 - 29
Meat+Poultry - June 2018 - FOOD SERVICE - Worship-worthy BBQ
Meat+Poultry - June 2018 - 31
Meat+Poultry - June 2018 - 32
Meat+Poultry - June 2018 - ON THE SPOT: Barbecuers’ best
Meat+Poultry - June 2018 - 34
Meat+Poultry - June 2018 - 35
Meat+Poultry - June 2018 - PHILANTHROPY - AFTER THE STORM
Meat+Poultry - June 2018 - 37
Meat+Poultry - June 2018 - 38
Meat+Poultry - June 2018 - 39
Meat+Poultry - June 2018 - 40
Meat+Poultry - June 2018 - 41
Meat+Poultry - June 2018 - ENTERTAINMENT - Filming the fire
Meat+Poultry - June 2018 - 43
Meat+Poultry - June 2018 - 44
Meat+Poultry - June 2018 - 45
Meat+Poultry - June 2018 - MEAT PERSPECTIVES - AGE MATTERS
Meat+Poultry - June 2018 - 47
Meat+Poultry - June 2018 - 48
Meat+Poultry - June 2018 - 49
Meat+Poultry - June 2018 - PRODUCT FOCUS - Best of Brisket
Meat+Poultry - June 2018 - 51
Meat+Poultry - June 2018 - 52
Meat+Poultry - June 2018 - 53
Meat+Poultry - June 2018 - 54
Meat+Poultry - June 2018 - 55
Meat+Poultry - June 2018 - INGREDIENT ISSUES - Smokin' good
Meat+Poultry - June 2018 - 57
Meat+Poultry - June 2018 - 58
Meat+Poultry - June 2018 - 59
Meat+Poultry - June 2018 - 60
Meat+Poultry - June 2018 - 61
Meat+Poultry - June 2018 - EXECUTIVE SERIES - Staying connected
Meat+Poultry - June 2018 - 63
Meat+Poultry - June 2018 - 64
Meat+Poultry - June 2018 - 65
Meat+Poultry - June 2018 - SMALL BUSINESS MATTERS - SMALL beginnings
Meat+Poultry - June 2018 - 67
Meat+Poultry - June 2018 - 68
Meat+Poultry - June 2018 - 69
Meat+Poultry - June 2018 - 70
Meat+Poultry - June 2018 - 71
Meat+Poultry - June 2018 - FOOD SAFETY - Pathogen PREVENTION
Meat+Poultry - June 2018 - 73
Meat+Poultry - June 2018 - 74
Meat+Poultry - June 2018 - 75
Meat+Poultry - June 2018 - 76
Meat+Poultry - June 2018 - 77
Meat+Poultry - June 2018 - PACKAGING SOLUTIONS - TOUGH as can be
Meat+Poultry - June 2018 - 79
Meat+Poultry - June 2018 - 80
Meat+Poultry - June 2018 - 81
Meat+Poultry - June 2018 - 82
Meat+Poultry - June 2018 - 83
Meat+Poultry - June 2018 - RETAIL TRENDS - Mega trends in meat
Meat+Poultry - June 2018 - 85
Meat+Poultry - June 2018 - 86
Meat+Poultry - June 2018 - 87
Meat+Poultry - June 2018 - 88
Meat+Poultry - June 2018 - 89
Meat+Poultry - June 2018 - SHOW PREVIEW - Goin' to Kansas City
Meat+Poultry - June 2018 - 91
Meat+Poultry - June 2018 - FROM THE CORRAL - What SUSTAINABILITY is - and isn't
Meat+Poultry - June 2018 - 93
Meat+Poultry - June 2018 - CALENDAR
Meat+Poultry - June 2018 - 95
Meat+Poultry - June 2018 - NAMES IN THE NEWS
Meat+Poultry - June 2018 - 97
Meat+Poultry - June 2018 - SHOWCASE
Meat+Poultry - June 2018 - 99
Meat+Poultry - June 2018 - CLASSIFIEDS
Meat+Poultry - June 2018 - 101
Meat+Poultry - June 2018 - 102
Meat+Poultry - June 2018 - 103
Meat+Poultry - June 2018 - 104
Meat+Poultry - June 2018 - ADVERTISERS
Meat+Poultry - June 2018 - THE INSIDER
Meat+Poultry - June 2018 - 107
Meat+Poultry - June 2018 - 108
Meat+Poultry - June 2018 - IFT - 1
Meat+Poultry - June 2018 - IFT - 2
Meat+Poultry - June 2018 - IFT - 3
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Meat+Poultry - June 2018 - IFT - 7
Meat+Poultry - June 2018 - IFT - 8
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