Upcoming Inaugural American Lamb Summit Tackles Product Competitiveness
The first ever American Lamb Summit , sponsored by the American Lamb Board and Premier 1 Supplies, will address critical strategies to improve our industry’s product competitiveness and profitability. The two-day program is August 27-28, 2019, in Fort Collins, CO.
“Meating” the Needs of the New Lamb Consumer kicks off the event, with an in-depth discussion of what our customers and consumers need/want and how to deliver the value attributes for which they are willing to pay a premium. Next, guest speakers Dave Pethick, PhD, from Australia and Phil Hadley, PhD, from the United Kingdom, share what their lamb industries are doing to improve product value and meet customer expectations. The panelists will share insights on how farmers and ranchers can manage the relationship between eating quality and lean meat yield.
From there, the summit will turn to practical on-farm techniques to reduce fat content, improve consistency and overall quality of American lamb products through live-demonstrations at Colorado State University’s ARDEC (Agricultural Research, Development and Education Center) Sheep Unit education stations. The first day will end with a great American Lamb BBQ and awards program.
Product quality and out-of-season lambing, carcass quality feedback, and traceability will be the focus of the second day. The panel discussion on out-of-season lambing will explore opportunities to improve the consistency and quality of American Lamb through increased supplies of market ready lambs from May to August. Practical topics such as costs of implementing to an out-of-season system and if financial outcomes allow for the switch will be thoroughly discussed.
The carcass quality session on day two will examine tools and technology that the U.S. lamb industry can implement to improve product value and traceability of value traits, and increase carcass quality feedback throughout the supply chain.
The American Lamb Summit will conclude at the new JBS Global Food Innovation Center at Colorado State University’s Animal Science Department. Innovative educational stations will explore variations and preferences of American Lamb flavor, and the Rapid Evaporative Ionization Mass Spectrometry (REIMS) technology being tested to differentiate American Lamb flavor attributes at the plant and, understanding the grid and carcass targets.
This inaugural American Lamb Summit covers a vast amount of new knowledge that is all coming together to improve the opportunities for the US sheep industry. In fact, producers, feeders and processors were instrumental in research that led to this knowledge through its national checkoff.
“We hope this summit will inspire the next level of change and collaboration among all segments of the US lamb industry to improve our competitiveness and productivity through increased utilization of the most efficient, progressive management tools for the producer, feeder and processor,” said Dale Thorne, ALB chairman and lamb producer/feeder from Michigan.
The 2019 American Lamb Summit is limited to the first 150 registered attendees and is expected to fill quickly. For more program details, registration and the hotel block visit https://www.americanlamb.com/product/lamb-summit/. For questions or help please email Karissa Maneotis Issacs at firstname.lastname@example.org.
Hope to see you in the Rockies in August!