OFPA convention set for April 8-9

March 18, 2014
Contact Information:

Renee Threlfall, Ozark Food Processors Association
479-575-4607 / ofpa@uark.edu

Dave Edmark, Agricultural Communication Services
479-575-6940 / dedmark@uark.edu

Download story

SPRINGDALE, Ark. – “Farm to Fork: Going Local” is the theme of the 108th Ozark Food Processors Association Convention to be held April 8 and 9. Preregistration is $50 per person and includes workshops, educational sessions, the exposition and the reception. Participants may register online at http://ofpa.uark.edu.

The activities begin with a golf tournament at 9 a.m. April 8 at Shadow Valley Country Club in Rogers. Events move on April 9 to the Holiday Inn Northwest Arkansas Convention Center in Springdale where there will be a business breakfast at 7:30 a.m. The educational session will feature several presentations during the morning following welcoming remarks at 8:30 a.m. by Mark Cochran, University of Arkansas System Vice President for Agriculture. The schedule is:

• “Efficient Local: Giving Our Customers What They Want at the Price They Want to Pay” at 8:45 a.m. by Lea Jepson, senior director for temperate vegetables and floral at Walmart Stores Inc.

• “Safe, Fresh Produce for the Consumer” at 9:30 a.m. by Dave Sargent of Sargent Farms.

• “Why Animal Welfare and Why Now?” at 10:30 a.m. by Yvonne Thaxton, director of the Center for Food Animal Wellbeing at the University of Arkansas System Division of Agriculture.

• “Impacts in the Agricultural Industry” at 11:15 a.m. by Arkansas Secretary of Agriculture Butch Calhoun.

Three workshops are scheduled for the afternoon of April 9. The first workshop is “Raw Products and Crop Protection” from 1 to 5 p.m. moderated by Boyce Wofford of Allens Inc. Two continuing education credit workshops will be moderated by Susan Shivas of Tyson Foods. They are:

• “Creating Synergistic Wine and Food Pairings” from 1:30 to 2:45 p.m. led by Robert Harrington, UA professor of foods, human nutrition and hospitality.

• “Food and Ingredient Sensitivities” from 3 to 4 p.m. led by Richard Goodman, research professor in the food allergy research and resource program at the University of Nebraska.

Lunch will be available from noon to 1:30 p.m. at the annual food processing exposition that continues to 6 p.m. featuring more than 50 exhibits showcasing products, services and equipment for the food processing industry. Those attending may visit exhibits and participate in the OFPA Passport to Prizes. A reception is scheduled from 4 to 6 p.m., which includes the opportunity to view students’ work submitted to the poster competition from 4:30 to 5:30 p.m.