Watch on-demand now to learn about the availability of meat ingredients commonly used in pet food, such as chicken, and the outlook for the supply.
In this final segment of a webinar series on how COVID-19 is impacting the pet food industry, experts will provide an overview of the current status and near-term outlook for key pet food ingredient categories, including meats such as chicken and turkey, rendered proteins and grains. What will the pet food-ingredient supply chain look like for the next few months and through the end of 2020? Featured webinar speakers will include Mark Jordan, executive director, LEAP Market Analytics; David Meeker, Ph.D., senior vice president scientific services, North American Renderers Association; and David Fairfield, senior vice president, feed, National Grain and Feed Association.
WHAT YOU’LL LEARN:
- Learn about the availability of meat ingredients commonly used in pet food, such as chicken, and the outlook for the supply.
- Understand how pricing of such ingredients is being affected by supply issues for meat and other turmoil created by the pandemic.
- Discover the status of rendered proteins and grain-based ingredients, their pricing and outlook through the next several months.
- Gain insights into how to find alternatives to ingredients in short supply or with an uncertain outlook.
This webinar is part three of the three-part webinar series, 'How COVID-19 is impacting pet food: what you need to know' presented by Petfood Industry and WATT Global Media.
This webinar is sponsored by United Sorghum Checkoff Program.
Mark Jordan, executive director of LEAP Market Analytics
Mark Jordan is executive director of LEAP Market Analytics, which specializes in economic analysis of the broiler, turkey, egg and pork industries. Previously he served in roles including instructor of Agricultural Economics at Arkansas State University, director of poultry and egg services and commodity market analyst at Informa Economics and agricultural Statistician with USDA's National Agricultural Statistics Service. Jordan completed his undergraduate studies at Arkansas State University in Jonesboro, majoring in agricultural business, and received a master’s degree in agricultural economics from the University of Arkansas in Fayetteville. He is a native of Arkansas and maintains an ownership interest in his family’s cattle operation in the southeastern part of the state.
David Meeker, Ph.D., senior vice president scientific services, North American Renderers Association
- David L. Meeker, Ph.D., is senior vice president, Scientific Services of the North American Renderers Association. He serves as the scientific/technical advisor to the North American rendering industry on science, animal disease and feed safety issues. He is also research director for the Fats and Proteins Research Foundation. Meeker previously served in scientific and management positions at the National Turkey Federation and National Pork Producers Council, was director of the Board on Agriculture and Natural Resources at the National Academy of Sciences and was an associate professor at Ohio State University. Over the past three decades, he has been an advisor to numerous governmental, professional and business organizations in the U.S. and internationally. Meeker is past president of the U.S. Animal Health Association, a member of the scientific advisory panel of the World Renderers Organization (WRO) and a former member of the USDA Secretary's Advisory Committee on Animal Health. He received his B.S., M.S., Ph.D. and M.B.A. degrees from Iowa State University.
David Fairfield, senior vice president, feed, National Grain and Feed Association
David Fairfield joined the National Grain and Feed Association (NGFA) in July 2001 after spending 20 years managing operations for commercial feed companies. As senior vice president of feed services, he is NGFA’s primary staff person addressing food and feed safety issues. Fairfield participates as a subject matter expert within a variety of food and feed safety forums, including the Association of American Feed Control Officials, Global Food Safety Initiative, and International Organization for Standardization (ISO). He also currently chairs the Animal Food Subcommittee within the Food Safety Preventive Controls Alliance, which develops and delivers educational and training materials to assist the animal food industry in complying with the Food Safety Modernization Act. Fairfield is a graduate of Kansas State University’s Department of Grain Science.
Guest Moderator Info:
Greg Aldrich PhD, president of Pet Food & Ingredient Technology Inc.
Greg Aldrich, PhD, president of Pet Food & Ingredient Technology Inc., is an independent nutritionist specializing in foods, ingredients and nutrition for companion animals, as well as research professor and petfood program coordinator for the petfood research production program at Kansas State University. He writes a monthly column for Petfood Industry magazine on ingredient issues. Aldrich earned his doctorate in nutrition from the University of Illinois, a master of science from the University of Missouri and bachelor of science from Kansas State. He has held management and technical positions with Co-op Feeds, the Iams Co., Kemin Industries Inc. and Menu Foods Ltd. He is a member of the American Society of Animal Science, American Society for Nutrition and American Academy of Veterinary Nutrition.