The Perry Kiwanis Club tried a new experience at their May 22 meeting. Instead of having the program come to them, they went to the program when the membership toured the local Tyson Fresh Meats plant near Perry.
Perry Kiwanians Terry Carmichael, the Tyson chaplain, and Alberto Olguin, the Tyson human resources director, arranged the special tour, and 10 Perry Kiwanians participated: Bob Nevitt, Vince Sturm, Alberto Olguin, Doug Wood, Marcus Carris, Katelyn Brelsford, Tricia Steffen, Erin Butler, Ron Harland and Kevin Vryhof.
Most of the Kiwanians had never been to the plant, and a few had not toured the plant for more than 20 years.
The group first checked in at the guard shack and signed in. Then we were instructed on how to wear the proper safety gear. This included rubber boots, coat, goggles, hearing protection and hair and beard net.
It was stressed not to wear ear rings or any loose-fitting jewelry. It is possible that if something was dropped on the floor, it could be kicked and enter the production areas. This would force the shutdown of that area, including a fine, having to destroy all of the meat and a lot of paperwork.
No pictures were allowed in the processing plant. This is to help protect industry secrets from being shared with the competition.
The local Kiwanians were ushered on a tour of the local pork processing plant. The plant uses an assembly-line process where hogs are processed, with a large part of the meat sent to Japan through Nippon Foods. None of the meat that is sold in Japan is frozen. It is guaranteed good for 50 days.
The boxes sent to Japan say in Japanese, “Corn Fed Pork.” This is what is desired in Japan.
The group was shown how various cuts are made and what they were used for, for example tenderloins, pork roasts, and pork chops.
In the past, the hogs were electrocuted before processing. Now they are gassed with carbon dioxide.
It was pointed out that the less stress that a hog is in before processing and the faster that the meat is cooled, the better the color with be and thus the higher the market value. A darker piece of meat will also have a better flavor.
Tyson is working on installing an even better cooling system that will allow the meat to be cooled faster, thus ensuring a higher price.
Nearly every part of the hog is used in some way. Some of it is used in the medical industry, but ost is used in the food industry, making gelatin, fried pig skins, hot dogs and numerous other products.
It was discussed that 20 years ago, 75 percent of the workforce was Hispanic at the Perry plant. Now the workforce is 30 percent Hispanic, 30 percent Asian and 30 percent African.
Since 20 years ago, when some of the members had last taken a tour, many improvements and safety features have been added to the plant. A major item is that the plant is better lit.
The group met with many of the Tyson officials.
After the tour, the group was treated to a lunch by Tyson. The group was very impressed with the modern facilities, cleanliness and efficient operation.
