AMI, NAMA to consider merger
September 12, 2013 | 05:43 PM
The American Meat Institute and the North American Meat Association, whose conflicts over policy, personality and style are legendary, announced today that they have started talking about a possible merger.
“The executive committees of both associations this week voted in favor of pursuing discussions to create a new organization to represent the meat and poultry industry,” AMI and NAMA said in a joint news release.
A committee of members from each association will be formed to discuss next steps and how a new organization could best serve its members, with discussions anticipated to occur during the next several months, the two groups said.
The announcement was made by AMI Chairman Nick Meriggioli, executive vice president of Kraft Foods Group and president of Oscar Mayer, and NAMA co-presidents Mike Hesse, director of sales and marketing of BPI Technology, Inc. and Anthony Gahn, Jr., president of Gahn Meat Company, Inc.
“We believe that these discussions hold great promise for creating a new organization that could leverage the strengths that both AMI and NAMA offer,” the statement said. “It is our intention to pursue discussions in a measured, thoughtful manner that will serve the interests of our associations’ members.”
While their is overlap in the membership of the two groups, AMI, based in Washington, is viewed as representing the larger meat companies, those that together process 95 percent of the red meat and 70 percent of the turkey in the United States and their suppliers.
The North American Meat Association, based in Oakland, Calif., was formed in 2012 from a merger of the National Meat Association and the North American Meat Processors Association. It is seen as the representative of the smaller meat companies and also sponsors training sessions.
The National Meat Association was formed in 1995 in a merger of the Western States Meat Association and the Mountain/Plains Meat Association.
AMI President J. Patrick Boyle announced in July that he would step down at the end of 2013 after 24 years with the organization.
Rosemary Mucklow was executive director of the National Meat Association until 2007 and is now director emeritus of NAMA, focusing on regulatory and business issues and membership. She has been associated with NAMA and its predecessor organizations for more than 50 years.
Barry Carpenter, a former director of the Agriculture Department’s livestock and feed program, is the CEO of NAMA. Carpenter, who spent 37 years with USDA, joined the National Meat Association in 2007.
“The executive committees of both associations this week voted in favor of pursuing discussions to create a new organization to represent the meat and poultry industry,” AMI and NAMA said in a joint news release.
A committee of members from each association will be formed to discuss next steps and how a new organization could best serve its members, with discussions anticipated to occur during the next several months, the two groups said.
The announcement was made by AMI Chairman Nick Meriggioli, executive vice president of Kraft Foods Group and president of Oscar Mayer, and NAMA co-presidents Mike Hesse, director of sales and marketing of BPI Technology, Inc. and Anthony Gahn, Jr., president of Gahn Meat Company, Inc.
“We believe that these discussions hold great promise for creating a new organization that could leverage the strengths that both AMI and NAMA offer,” the statement said. “It is our intention to pursue discussions in a measured, thoughtful manner that will serve the interests of our associations’ members.”
While their is overlap in the membership of the two groups, AMI, based in Washington, is viewed as representing the larger meat companies, those that together process 95 percent of the red meat and 70 percent of the turkey in the United States and their suppliers.
The North American Meat Association, based in Oakland, Calif., was formed in 2012 from a merger of the National Meat Association and the North American Meat Processors Association. It is seen as the representative of the smaller meat companies and also sponsors training sessions.
The National Meat Association was formed in 1995 in a merger of the Western States Meat Association and the Mountain/Plains Meat Association.
AMI President J. Patrick Boyle announced in July that he would step down at the end of 2013 after 24 years with the organization.
Rosemary Mucklow was executive director of the National Meat Association until 2007 and is now director emeritus of NAMA, focusing on regulatory and business issues and membership. She has been associated with NAMA and its predecessor organizations for more than 50 years.
Barry Carpenter, a former director of the Agriculture Department’s livestock and feed program, is the CEO of NAMA. Carpenter, who spent 37 years with USDA, joined the National Meat Association in 2007.
