We are pleased to share the following trainings being offered in conjunction with the MWFPA Convention.  Registration and see more about each session can be seen at this link.  I wanted to share this with you as I suspect you’ll have contacts who are interested in several of the training sessions:

Listeria Seminar – The December 3^rd Listeria training will focus on understanding the significance and strategies for control of listeria in food production facilities.

Industrial Wastewater Training – ISG is presenting a December 3^rd training for industrial wastewater operators which is eligible for continuing education certification in IA, SD, and WI.

Introduction to Ammonia Refrigeration Systems – This December 3^rd training is presented by Cold Core/Summit Refrigeration and counts as a RETA professional development hour.

 

OSHA 10-Hour – We are again providing an OSHA 10-Hour class on December 2^nd & 3^rd with “Safety Dave” Schwoerer of Endpoint Solutions presenting.

Convention

To register to attend Convention, please go to this link.  For more on the Convention lineup, exhibitors, sponsors and more, please click here.  The Expo Hall is just about sold out!

Hotel Room Block

here is the MWFPA-Kalahari hotel room block link.

DATCP Accepting Applications for Buy Local, Buy Wisconsin Grants Through September 9, 2024

FOR IMMEDIATE RELEASE: July 29, 2024

Contact: Kelly Mella, Public Information Officer, (608) 440-0294, kelly.mella@wisconsin.gov

 

MADISON, Wis. – The 2024 Buy Local, Buy Wisconsin (BLBW) grants are open to applicants until 11:59 p.m. on September 9, 2024. The Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) will award a total of up to $200,000 in BLBW grant funding in 2024.

BLBW is a competitive grant program designed to strengthen Wisconsin’s agriculture and food industries by helping farms and businesses more efficiently process, market, and distribute locally grown food products. BLBW grants provide consumers with access to more Wisconsin-grown food products, including organic vegetables, hops varieties, hazelnut products, locally grown grain, and other value-added products.

Qualified applicants include individuals, groups, or businesses involved in Wisconsin production agriculture, food processing, food distribution, food warehousing, retail food establishments, or agricultural tourism operations. Funded projects must report on increased local food sales, created and retained jobs, and new investments.

Projects can receive grant funds for up to three years. Grant requests must be between $5,000 and $50,000. Eligible project expenses include compensation for personnel, consultant services, materials, and supplies. Projects must show a one-to-one match of cash or in-kind support accounting for at least 50% of the total project budget.

DATCP will use a competitive review process to select the most qualified projects. Selected project contracts and work may begin in November 2024. Grant information and application materials are available at the DATCP website.

DATCP staff will hold an informational webinar via Zoom from noon to 1 p.m. on Tuesday, August 6, to discuss creating a successful proposal, with time allotted for questions. Participants can register to attend the webinar and to receive a link to the recording.

Since its inception in 2008, 584 applications have been submitted for BLBW grants, requesting a total of more than $20.3 million in funding. Of those applications, 117 projects have been funded, totaling more than $2.97 million. Previous grant recipients have generated more than $14.49 million in new local food sales, created and retained more than 500 jobs, and benefited more than 5,400 producers and 5,289 markets.

For more information, contact DATCP at [email protected].

Thermal Processing Workshop
November 5 – 7, 2024
A first of its kind program, The Thermal Processing Workshop takes an in-depth, comprehensive, and interactive approach to understanding all aspects of thermal processing for meat and poultry products. Participants will learn from national and internationally recognized speakers with engineering, food safety, and meat processing backgrounds allowing a full spectrum understanding about the science and art of thermal processing.
Audience
People involved in the meat industry with an array of roles (e.g., quality, safety, supervisory, etc.) from all backgrounds (e.g., processer, supplier, regulator, etc.) and levels of thermal processing experience levels of can benefit from this program.
• How do ovens work?
• Smoking – Science and Practice
• How do processes work?
• Developing & Optimizing Thermal Processes
• Achieving Process Lethality
• Troubleshooting
• Appendix A & B
• In-Plant Demonstrations
• Group Activities to develop and optimize
cooking processes
• And so much more!

Registration
The registration fee is $1,400/person. The registration includes course materials & handouts, drinks and snacks provided throughout the program, lunch each day, an evening reception, and transportation between the DoubleTree Hilton Downtown Madison and MSABD Building.
Register today at: https://charge.wisc.edu/animalscience/workshops.aspx
Registration fees increase to $1450/person after October 1!

Click here from more information:  Thermal Processing Workshop Flyer_8.13.2024 (1)

DATCP Announces 2024 Meat Processor Grant Recipients

FOR IMMEDIATE RELEASE: June 26, 2024
Contact: Kelly Mella, Public Information Officer, (608) 440-0294, [email protected]

High-resolution photo: map of grant recipients

MADISON, Wis. – The Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) today announced that 38 meat processors will receive grants through the 2024 Meat Processor Infrastructure Grant Program. Now in its third year, this program aims to grow Wisconsin’s meat industry and improve the long-term viability of the state’s livestock industry.

“When it comes to our meat products, folks know they can trust the quality because Wisconsin’s meats are processed by some of the best workers in the world,” said Gov. Evers. “Over the past five years, we’ve worked hard to make sure our meat processors have additional investments and resources to help support their success. Through the Meat Processor Infrastructure Grants we’re announcing today, I’m proud that we’re going to keep building upon our work and progress to bolster our meat and poultry industry for future generations.”

Thanks to the Governor and Legislature, a total of $1.8 million was available for this year’s meat processor grants, with a maximum of $50,000 allowed for each project. Grant recipients were selected through a competitive review process and are required to provide a match of 100 percent of the grant amount. These grants are available through the 2023-25 biennial state budget. As part of the biennial budget, an additional $200,000 in grants will be available in 2025.

DATCP received 70 applications totaling $3 million in grant requests. The 38 grant recipients and their planned projects include:

Almena Meat Company, Inc., Almena
Replace and expand finished product freezer and bone cooler.

Beck’s Meats, Inc., Kaukauna
Make improvements to packaging efficiency.

Bloomington Meats II LLC, Bloomington
Replace and upgrade harvest floor hoists.

Butcher Block 66 LLC, Stevens Point
Fund purchase of a mixer-grinder and vacuum stuffer.

Carl Buddig and Company, Sheboygan
Provide infrastructure for automated bagger and scale project.

Crescent Meats LLC, Cadott
Increase harvest capacity plan.

Eagle’s Peak Processing, Mondovi
Update freezer and smoker.

Ebert Meats LLC (DBA Salmon’s Meat Products), Luxemburg
Fund purchase of a patty and poly clip machine.

Farm Market at SCF LLC, Bloomer
Expand harvest facility and fund purchase of sausage making and smoking equipment.

Fox Bros. Piggly Wiggly, Slinger
Invest in purchase of a sausage facility wrapper.

Geiss Meat Service, LLC, Merrill
Fund purchase of mixer/grinder with metal detector and aging cooler.

Green Bay Dressed Beef, LLC, Green Bay
Purchase and install new equipment for harvest area.

Jacobson’s Market LLC, Chippewa Falls
Complete expansion of smokehouse.

K & T Meat Processing, LLC, Sheldon
Invest in cooler expansion and storefront remodel.

Kelly’s Pot Pies LLC, East Troy
Complete building expansion and cooler installation.

Kettle Range Meat Company LLC, Milwaukee
Complete addition to smokehouse.

Lodi Sausage Company, Lodi
Fund purchase of a carcass cooler.

Louie’s Finer Meats, Inc., Cumberland
Complete renovation of smokehouse.

Malterer Meats, Fox Iron Ridge
Fund purchase of a bowl chopper.

Maple Leaf Meats LLC DBA Bushy’s Meat Market, Independence
Invest in the purchase of rollstock packaging.

Maplewood Packing Inc., Green Bay
Make enhancements to cooked sausage cutting and burger forming throughput.

The Meat Schoppe, Lancaster
Provide infrastructure for the creation of Passion for Pork online store.

Northern Trails Meats LLC, Watertown
Invest in purchase of an automatic feed grinder and automatic mixer/grinder.

NSB Slaughter Division LLC, Conrath
Fund improvements to harvest floor flow and data management.

Old Germantown LLC, Germantown
Fund purchase of vacuum stuffer and walk-in cooler.

Ole’s Up North Sausage Co., LLC Processing LLC, Ashland
Invest in upgrades, training, and equipment, including purchase of a vacuum sealer and mobile food cart.

Salchert’s Market, Inc., St. Cloud
Provide infrastructure to address packaging and cold storage bottlenecks.

Sheboygan Pasty Company, Inc., Sheboygan
Implement packaging line upgrade to improve efficiency.

Silver Creek Specialty Meats, Inc., Oshkosh
Fund purchase and installation of clipping equipment.

St. Joe’s Country Market, La Crosse
Provide infrastructure for processing efficiency project.

TMB East LLC (DBA Haen Meats), Kaukauna
Invest in purchase of link cutter and bulker.

University of Wisconsin-River Falls, River Falls
Make investments to increase harvest and processing capacity.

Weber’s Processing Plant, Inc., Cuba City
Invest in repair, update, and expansion of freezer.

Wenzel’s Farm, LLC, Marshfield Fund purchase of a snack stick cutter.

Wilson Farm Meats, Elkhorn
Complete Phase I of processing expansion.

Wisconsin River Brands, Inc. (DBA Wisconsin River Meats), Mauston
Complete construction of harvest floor.

Witt’s Sausage Haus, LLC, Shawano
Invest in food sealer, repair sausage mixer, and new sinks/faucets

Xiong Livestock LLC, Eau Claire
Fund implementation of onsite livestock and butchering services.

For more information on meat processor news and updates, visit DATCP’s website and sign up for email updates here.