Black Belt Meat Summit
About this event
Farmers, processors, producers, researchers, and industry leaders collaborate to advance sustainable meat production and strengthen rural Black Belt economies.
Agenda
Pre-Conference Tours and Hands-On Fabrication Training
Afternoon sessions, roundtables and hands-on fabrication training.
Auburn Poultry Center and Tuskegee University
Registration, Welcome Reception and Poster Session
Tuskegee Airmen National Historic Site
Welcome and Opening Remarks
Dr. Derris Burnett, Department of Agriculture and Environmental Sciences, Tuskegee University.
Thompkins Ballroom
Policies, Prices and Parasites: State of the Meat and Poultry Industry in the Southeast
Dr. Derris Burnett, Tuskegee University.
Thompkins Ballroom
Participant Roundtable: Current Challenges and Opportunities
Moderators: Imani Murphy and Mikiyah Baldwin, Tuskegee University.
Thompkins Ballroom
Genetic Selection for Carcass Traits in Beef Cattle
Dr. Ralph Noble, College of Agriculture, Family and Consumer Sciences.
Thompkins Ballroom
Networking Break
Thompkins Ballroom
Organic Opportunities in the Meat Industry
Gregory Smith, Smith Farm and Ranch.
Thompkins Ballroom
Research to Rural Resilience in Meat and Poultry Processing
Veronica Royal, Integrative Public Policy and Development, Tuskegee University.
Thompkins Ballroom
Post-Harvest Sanitation
Island Food Security LLC and Sejah Farms, St. Croix, U.S. Virgin Islands.
Thompkins Ballroom
Lunch
Thompkins Hall
Pastured Poultry in the Black Belt
Alicia Jordan, Triple J Farms.
Thompkins Ballroom
From Vision to Reality: Building and Advancing a Meat Processing Facility
Tyler Pearson, A.G. Gaston Construction.
Thompkins Ballroom
USDA, State Inspection and Regulatory Pathways for Small Meat Processors
Dr. Shecoya White, Tuskegee University.
Thompkins Ballroom
Advancing Workforce Capacity in Meat and Poultry Processing
Dr. Billie Grant, Tuskegee University Cooperative Extension.
Thompkins Ballroom
Low-Cost Humidity Manipulation in Chick Production
Nicolette Simms, Tuskegee University.
Thompkins Ballroom
Break
Thompkins Ballroom
Marketing Meat: Direct-to-Consumer, Institutional Buyers and Cultural Markets
Dr. Clarissa Harris, Tuskegee University.
Thompkins Ballroom
Closing Discussion: Building a Resilient Southern Meat Ecosystem
Thompkins Ballroom
Historic Tuskegee Campus Tour
Milbank Hall, Lifting the Veil, Bioethics Center, Carver Museum, Campbell Hall, The Oaks and the Carver Experiment Station.
Tuskegee University Campus
Dinner
Tuskegee University Caprine Unit
Meal tickets
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