Broilers

News 980 views update:Oct 20, 2011

Poultry Processing in Spanish 2010 initiative

The University of Georgia, USA, hosted the second edition of the course Poultry Processing in Spanish 2010, from 1-4 February.

This successful initiative was made possible in conjunction by the Department of Food Science and Department of Poultry Science of University of Georgia, and IICA - Interamerican Institute for Cooperation in Agriculture, a division  of AEO - American States Organization,

This second edition brought together 29 poultry industry professionals from 9 different Latin American countries under the same roof - Argentine, Bolivia, Brazil, Chile, Colombia, Ecuador, Honduras, Mexico and Peru – to take part in a extensive and carefully designed technical program.

In the 4 days the  program covered several aspects of the poultry processing business - the importance of nutrition for the poultry production, primary processing, secondary processing, microbiology of poultry products, food safety, water usage and conservation in poultry plants, use of ingredients for the formulation of poultry products, practical classes of poultry processing, marination and injection that take place at the University’s pilot-plants, besides technical visits to local supermarkets, to the Marel Stork Poultry Processing’s facilities, in Gainsville and to the Pack Forum of Cryovac, in Atlanta.

Designed in modules of 1 hour each, the program was conducted by  Drs. Brian Kiepper, Karina Martino, Nick Dale and Scott Russell, of University of Georgia, Dr. Marcos Sanchez-Plata, of IICA, Ing. Eduardo Cervantes Lopez, poultry processing consultant from Colombia, Ing. Fabio G. Nunes, poultry processing consultant from Brazil and several other professionals of the poultry and ingredients industries from inside and outside USA. 

Organizers have already started developing another program for 2011, scheduled once again for the week after the International Poultry Exhibition, in Atlanta.

Natalie Berkhout

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