Manufacturing council names president
The Jefferson County Manufacturing Council recently elected Gabe Wood as president. Wood is the assistant superintendent-safety and compliance manager at Planters Cotton Oil Mill Inc.
The Jefferson County manufacturing council was formed in May of 2007 with the purpose of providing a forum to discuss common problems and issues among the manufacturing organizations and industries with similar concerns within Jefferson County, according to a news release.
Those who have interest in joining JCMC or learning more should contact Nancy McNew at the Pine Bluff Regional Chamber of Commerce, (870) 535-0110 or email nancy@jeffersoncountyalliance.com.
Ivy Center plans ACT Boot Camp
Independent reporting for Pine Bluff & Jefferson County since 1879.
The Ivy Center for Education Inc. will host a free virtual ACT Boot Camp for seventh through 12th graders Thursday from 6-8 p.m. The presentation will be led by Charity Smith-Allen, principal associate for education at Fetterman & Associates and Team, according to a news release.
Parents are also encouraged to join the workshop. To attend virtually, use Zoom ID: 856 8296 4187 and Passcode: 351061.
Interested students may sign up by Wednesday by sending an email to Mattie Collins at mattie1908@gmail.com. Details: Follow the Ivy Center for Education on Facebook, Instagram and website ivycenterforeducation.com.
Webinar eyes PACA
The highly perishable nature of produce makes the business of buying and selling unlike that in any other industry. The Perishable Agricultural Commodities Act, or PACA, was established in 1930 to protect those involved in transactions regarding produce, according to a news release.
June Monroe, a lawyer who practices in the areas of agribusiness and employment and labor, will present the National Agricultural Law Center’s webinar “Demystifying PACA: Navigating Compliance and Best Practices in the Produce Industry” at 11 a.m. April 17.
“PACA informs the produce industry of how it should be operating, ensuring fairness for growers, buyers and sellers,” said Monroe, director and attorney at Fennemore. “While it’s gone through changes in its almost century-long history, the objective of PACA has remained to protect against unfair and fraudulent business activities.”
Harrison Pittman, director of the NALC, noted Monroe’s expertise is invaluable to producers, distributors, lawyers and more across the industry. Webinar registration is available at https://nationalaglawcenter.org/webinars/paca2/.
Value-added products focus of workshop
A farmer who can’t sell imperfect tomatoes at the market may turn them into a value-added product, like spaghetti sauce, ratatouille, or salsa. The same option is available for various agricultural products, such as spent brewer’s grain for dog treats, or hemp seed for lotions and soaps, according to the University of Arkansas System Division of Agriculture.
Value-added products are the center of attention for the “Plan. Produce. Profit! Value-added Food Processing Opportunities in NWA” workshop. The event will be held from 9 a.m. to 3:30 p.m. May 6 at the Don Tyson Center for Agricultural Sciences in Fayetteville.
The workshop is in cooperation with the National Agricultural Law Center, the Sam M. Walton College of Business at the University of Arkansas, the Arkansas Agricultural Experiment Station and the Division of Agriculture.
Topics will include:
Value-added product overview with Renee Threlfall, research scientist of enology and viticulture and postharvest horticulture, Division of Agriculture.
Food safety and practices with Jennifer Acuff, associate professor of food microbiology and safety, Division of Agriculture.
Challenges with recipe scale-up with Andrea Myers, program technician, Division of Agriculture.
Liability in value-added food production, with Rusty Rumley, senior staff attorney with the National Agricultural Law Center.
Value-added products grower/entrepreneur panel.
While the Arkansas Food Freedom Act, allows Arkansas residents to sell more types of homemade food and drink products in more locations than before, most value-added food products for commercial markets need to be produced in food manufacturing facilities like The Arkansas Food Innovation Center or AFIC at the Market Center of the Ozarks, Threlfall said.
Registration is $20 per person and includes lunch and refreshments. Preregistration is open through May 1 at aaes.uada.edu/events. Registration will also be open 8:30-9 a.m. May 6 at the event.