The Wisconsin Association of Meat Processors will host the 87th Annual WAMP Convention on April 9-12 at the Marriott Madison West in Middleton. The convention hosts meat processors primarily from the state of Wisconsin, as well as industry suppliers to the meat industry.
Thursday
The WAMP convention will kick off April 9 with a pre-convention workshop hosted by the UW Meat Science and Animal Biologics Discovery. This year’s workshop is themed “Developing an Effective Maintenance Program Leading to Better Business” and will focus on learning how to develop a maintenance program that helps better manage operations, minimize downtime, and reduce costly repairs of equipment and building systems. Participants will learn about the difference between predictive and preventative maintenance, illustrate different approaches to maintenance in small and large operations, and participate in interactive hands-on maintenance sessions.
The WMIN meat industry group will host a “meat” and greet on April 9 at the convention site. Emily Usinger of the Fred Usinger Co. will tell her story in the meat industry as a Plant Manager at their multi-generational meat processing plant. This event includes networking with fellow industry members.
The Wisconsin Livestock and Meat Council will host the Hall of Fame induction event and scholarship
recognition April 9 at the WAMP Convention. Dr. Dan Schaefer and Steve Van Lannen will be inducted into the WI Livestock and Meat Council Hall of Fame.
Friday
On April 10, the event continues with educational sessions on: “WI DATCP [Department of Agriculture, Trade and Consumer Protection] Updates,” “Capital Programs for Meat Processors” provided by U.S. Small Business Administration and USDA Rural Development, “USDA-FSIS Update by Dr. Justin Ransom,” “The Hard Conversation Isn’t What You Think It Is,” by Jeff Ditzenberger, “Why We Use Ingredients in Processed Meats” with Andy Milkowski, and conclude with “The Retail Meat Department: What are shoppers buying and how is it changing,” with Lisa Keefe.
The Trade Show showcases more than 135 booths with goods and services for meat processing establishments on Friday afternoon.
USDA-FSIS will host a Small and Very Small Plant Forum during the convention. USDA’s Food Safety and
Inspection Service (FSIS) is offering an opportunity for small and very small business owners and managers to interact directly with senior FSIS leaders. Participants will hear firsthand from the agency about their role in protecting public health and keeping food safe, but also have the chance to ask questions and engage with leaders on how you can help accomplish that goal and be successful too.
The WI Specialty Meat Championships are held during the convention and is one of the largest meat competitions of its kind. This prestigious competition includes 40 classes of fresh and processed meats. Awards are presented for each class as well as three overall awards. The WAMP Convention will also host the WI State Fair Meats Competition.
Saturday
The convention continues April 11 with additional time at the Trade Show and educational sessions: “Market Trends in the Meat Snack Category,” presented by Marco Hobi, “AAMP Update” with AAMP President, Shane Flowers, and “How Can AI Be Useful in My Business, “ with Stephanie Brueggen and Nicholas Vorpagel. The sessions will conclude with three Master Meat Crafter Program presentations: “Identification & Management of CCPs in a Dry Aging Chamber Environment” by Amy Winters, “GMP’s Effect on Shelf Life of Ready-to-Eat Products” by Bryan See, and Jerky Quality-Why is it Salting Out?” by Matthew Muench.
The WI Specialty Meat Championships awards will be presented during the WAMP Annual Meeting on
Saturday afternoon.
If you have an interest in the meat industry and attending the WAMP Convention, see the detailed schedule and register: https://wi-amp.com/
Contact WAMP at 608-636-0639 or [email protected].
A WAMP membership is required to attend the convention.
