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Convention & Suppliers' Exhibition |
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April 25 - 27, 2008 Hayes Livestock Center (map)
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Ramada Inn
Friday Workshop: "Basics of Venison Processing & Beef, Too" Manufacturing Products: processing, spices, equipment, etc.Jerky Cured rounds Snack sticks Fermented sausages Food Safety; Liability Water Activity; Moisture/Protein Business: Costs, Pricing Selling Your Hides
Saturday Sessions Calculating Shelf Life Micro-Testing: How, When, etc. Nitrate-free Opportunities Labeling Claims
Sunday: Assessing Your Products’ Quality Flavor External & Internal Color Stuffing Defects Pumping & Uniformity Muscle Separation Texture Shelf-stable Products
Visit with your Suppliers Friday evening and Saturday afternoon.
Call or write for full information. 717-832-1030
2008 Processed Products Competition Rules
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