On RFD-TV: Gary Sullivan
The Covid-19 pandemic illuminated issues that small meat processors have faced for years. The University of Nebraska-Lincoln has announced plans for the Small Meat Processing Plant of the Future, to address those issues. Nebraska Associate Professor of Meat Science Gary Sullivan discussed the project live on RFD-TV, March 8, 2022.
icon search Searchable Transcript
Toggle between list and paragraph view.
[00:00:00.330]Well COVID-19 highlighted
issues small meat processors
[00:00:03.870]have faced for a number of
[00:00:05.430]In an effort to address these
challenges. The University of
[00:00:08.010]Nebraska-Lincoln has announced
plans for the small meat
[00:00:11.190]processing plant of the
[00:00:13.350]Associate Professor of Meat
Science, Gary Sullivan joins
[00:00:16.320]us now with the latest on this
[00:00:18.420]And Gary, thanks for your time
here this morning.
[00:00:20.640]Can you give us a little
overview of this facility?
[00:00:23.610]Thanks for the invitation.
[00:00:27.870]We're really excited about the
opportunity coming up with the
[00:00:30.540]meat plant of the future.
[00:00:31.710]The University of Nebraska has
a long standing tradition and
[00:00:34.860]a history of serving the land
grant mission of teaching
[00:00:37.650]research and extension for our
state and beyond.
[00:00:40.710]The meat plant of the future
provides the opportunity to
[00:00:43.530]really help support and
strengthen the meat industry,
[00:00:47.400]both locally and regionally.
[00:00:50.250]With the expansion and the
renovation of our existing
[00:00:53.940]facility, we do have the
opportunity to increase
[00:00:56.190]workforce development and
training, we also look at a
[00:00:58.890]strong opportunity to help
facilitate the small livestock
[00:01:02.670]producer and entrepreneur who
wants to enter into the direct
[00:01:05.820]marketing before we can
connect them with the other
[00:01:08.340]small processors throughout
[00:01:10.660]In addition, we look forward
to providing a flexibility of
[00:01:15.040]training to really provide
that skilled labor across the
[00:01:19.750]the differences in processing
plants in sizes and scope.
[00:01:23.710]We also look forward to
continuing the strength in the
[00:01:26.200]meat science extension
programming that we have
[00:01:30.310]Gary, you mentioned the
workforce and like many
[00:01:32.980]industries, small meat
processors are definitely
[00:01:35.230]facing workforce shortages.
[00:01:36.730]How will the small plant of
the future help address those?
[00:01:41.440]One challenge with the meat
industry is most people are
[00:01:43.960]unaware of the opportunities
and really well paying careers
[00:01:47.110]that are associated with it.
[00:01:48.510]And so one of the things we
want to do is help promote
[00:01:50.970]those opportunities that are
out there and provide a
[00:01:53.670]diversity of training
opportunities that spans from
[00:01:56.160]a non discrete degree seeking
students to through all those
[00:01:59.460]that we have traditionally
served through bachelor's and
[00:02:04.710]And so the meat plant of the
future has the opportunity to
[00:02:07.080]really provide that immersive
training and provide that
[00:02:10.020]skilled labor that is needed
by the industry.
[00:02:12.960]And what is the timeline for
[00:02:17.130]Yeah, so for the timeline, we
had a good meeting last month
[00:02:20.550]that with the Nebraska
Association of Meat Processors
[00:02:22.950]at their annual convention,
and then we got really strong
[00:02:25.800]feedback about the
partnerships that we can form
[00:02:28.740]in increasing both the
training and also the
[00:02:30.900]placement of it.
[00:02:31.860]And also look at the small
processors to help promote the
[00:02:35.010]opportunities in the industry
[00:02:37.140]And so we look at some of
those training programs to
[00:02:39.870]really get going over the next
six months or so to six to 12
[00:02:43.860]As far as renovations and more
extensive programming, they're
[00:02:47.010]taking place over the next
[00:02:49.170]But it's really an exciting
time here at University of
[00:02:51.450]Nebraska and the meat industry
as a whole.
[00:02:54.230]And Gary, you mentioned you
guys are just getting started
[00:02:56.960]here. What has been the
feedback on the program so
[00:03:02.960]So you know they look forward
to the partnership that we can
[00:03:06.680]form and really help fill that
skilled labor need that they
[00:03:10.190]They look for opportunities to
grow and we look at them as a
[00:03:13.010]partner and we are here to
[00:03:15.710]We are the people's
[00:03:19.010]Well, thank you very much for
joining us this morning.
[00:03:22.460]Professor of Meat Science Gary
Sullivan connecting with us
[00:03:26.120]You can go online to unl.edu
for more information
Log in to post comments