OFPA convention set for April 7-8

March 9, 2015
Contact Information:

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

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Fast facts:
• 109th annual meeting to be held at convention center in Springdale.
• Educational session to feature four speakers.
• Workshops, exposition also planned.

SPRINGDALE, Ark. – “Consumer Expectations: Driving Industry Changes” is the theme of the 109th Ozark Food Processors Association Convention to be held April 7 and 8. Preregistration is $50 per person and includes workshops, educational sessions, an exposition and a reception. Participants may register online at http://ofpa.uark.edu.

The activities begin with a golf tournament at 9 a.m. April 7 at Shadow Valley Country Club in Rogers. Events move April 8 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:

• “How the Global Food Safety Initiative Is Making a Difference in the Global Supply Chain” at 8:45 a.m. by Rick Roop, Tyson Foods senior vice president for food safety and quality.
• “Why Quality Fails” at 9:30 a.m. by Lamont Rumbers, Sam’s Club senior director of quality.
• “Strategies for Allergen Management in Food Manufacturing” at 10:30 a.m. by Leslie Skybo, ConAgra Foods platform manager.
• “Expanding Your Business by Meeting Consumer Demands” at 11:15 a.m. by Ed Fryar, owner of Ozark Mountain Poultry.

Three workshops are scheduled for the afternoon of April 8. The first workshop is “Raw Products and Crop Protection” from 1 to 5 p.m. moderated by Boyce Wofford of Sager Creek Vegetable Co. Two continuing education credit workshops will be moderated by Susan Shivas of Tyson Foods. They are:

• “Sauce History and Its Impact on Today’s Sauce Development” from 1:30 to 2:45 p.m. led by Andrew Straka, chef for Pepper Source.
• “The Expert Palate and the Consumer” from 3 to 4 p.m. led by Jean Ann Hankins, Silliker operations manager for sensory and consumer science.

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.

The University of Arkansas is an equal opportunity/affirmative action institution.