“If you have an apple and I have an apple and we exchange these apples then you and I will still each have one apple. But if you have an idea and I have an idea and we exchange these ideas, then each of us will have two ideas.”
― George Bernard Shaw
The NPFDA Distributors Exchange has always been one of the most popular meetings for NPFDA members! Attendees represent the diversity of NPFDA's membership, including distributors, brokers, processors and allied members. It is a two-day event, starting with a networking dinner for our attendees and featuring an interactive tour of Auburn University's Department of Poultry Science.
Transportation: Learn more about getting to Auburn, AL here.
Included: Thursday: Dinner. Friday: Breakfast, Visit to Auburn’s Department of Poultry Science, Roundtable Discussions with Lunch.
Optional: Golf -- Scheduled for Thursday morning at the Auburn University Club.
Our Hosts: Auburn's Department of Poultry Science is changing the game for food producers everywhere.
- NPFDA Member, Auburn University's Dr. Amit Morey recently spoke at NPFDA's 2019 Fall Meeting. Dr. Morey's research activities include working with poultry processors and further processors to develop and validate novel methods to improve the quality and safety of raw and further processed poultry products.
Learn more about Dr. Morey at http://poul.auburn.edu/amit-morey/
- Dr. William A. Dozier, Department Head and Professor. Dr. Dozier's research efforts have focused on defining nutritional needs of broilers and the use of alternative ingredients and exogenous enzymes, which can lower feed costs. Dr. Dozier’s emphasis on broiler research has been practical and application oriented, so as to benefit the broiler industry both here in the USA and abroad. Through his numerous papers on the metabolizable energy and amino acid requirements of broilers, the industry has been able to formulate diets closer to the bird’s requirement, improving performance and saving considerably in the cost of production. Hence, his research efforts has had a considerable impact on broiler production.
Learn more about Dr. Dozier at http://poul.auburn.edu/william-dozier/.
- Jason Spann, President, Alabama Poultry and Egg Association and General Manager, American Proteins, Inc. Mr. Spann is President of Auburn University’s Charles C. Miller Jr. Poultry Research Center (“The Farm”). The new Miller Poultry Research and Education Center is located on a 30-acre site at North Auburn. At present, the center is in its final phase of construction, nearing a completion date in 2020. Current construction includes a processing plant as well as several support facilities. Site preparation is also underway for construction on several new bird research houses. Learn more about the Miller Center at https://poul.auburn.edu/charles-miller-jr-poultry-center/.
- Jim Goldberg, Director, Member Recruitment and Outreach, North American Meat Institute. Goldberg is an industry veteran with more than 26 years’ experience in the meat and poultry industries, most notably as part of the original team that created Meatingplace in 1993. Learn more about NAMI at https://www.meatinstitute.org/.
Hotel: Our host hotel is The Hotel at Auburn University and Dixon Conference Center. Join us in a downtown community rich in history and steeped in natural charm at The Hotel at Auburn University & Dixon Conference Center located in downtown Auburn, Alabama. Front door to one of the South's largest universities, Auburn University, our downtown Auburn, AL hotel is proud to be part of an Alabama legacy. A reservations link will be provided when your registration is complete.
For More Information:
Wednesday, April 8, 2020
Thursday, April 9, 2020
11:30 a.m. Golf Auburn University Club
7:00 p.m. Networking Dinner Acre Acre is a delightful anachronism -- a restaurant with sophisticated charm and repurposed architectural details serving stylishly modern food with roots deep in Southern soil. Acre is located in the historic downtown district of Auburn just three blocks from Toomer’s Corner, the heart of the Auburn community. Chef David Bancroft and his team bring classic favorites to the table with fresh, innovative flavors and artistic presentations. “Our goal is to interpret the complex, traditional tastes of the Deep South in a totally fresh and modern way,” says Bancroft.
Friday, April 10, 2020
Breakfast at hotel
9:00 a.m. Depart to Auburn University Department of Poultry Science
12:00 p.m. Lunch with Roundtables