Cargill North America creates new business unit

by MEAT+POULTRY Staff
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WICHITA, Kan. – Cargill announced the company is combining its Monticello, Minn.-based egg business and Wichita-based value added meats business to create Cargill Value Added Protein. The business headquarters will be in Wichita. 

John Niemann and Tom Windish
John Niemann and Tom Windish

In addition to the new business unit, the company named new leadership for its turkey, egg and distribution businesses. John Niemann, currently president of Cargill Food Distribution, has been appointed president of Cargill Turkey & Cooked Meats. Tom Windish, currently a commercial business leader for Cargill Beef in Wichita, will fill the distribution business position being vacated by Niemann. Both positions are based in Wichita.

Chris Roberts and Sonya Roberts
Chris Roberts and Sonya Roberts

Additionally, Chris Roberts, currently the president of Cargill’s egg business, will lead the new Cargill Value Added Protein unit. Sonya Roberts, current head of sales and marketing for Cargill’s salt business, will become managing director of the egg portion of Cargill Value Added Protein, and she will be based in Monticello. These appointments are effective Aug. 1.

“Our North American animal protein businesses have been performing very well and we are optimistic about the long-term prospects for this sector of Cargill as consumers the world over add more complex proteins to their diets due to increasing GDP in many nations,” said Brian Sikes, corporate vice president. “In addition to nourishing people and partnering with our customers, these businesses help communities thrive socially and economically where we operate. The changes announced today underscore our leadership bench strength and position us for the type of growth and performance we know these businesses are capable of delivering for Cargill, it customers, owners, employees and suppliers.”

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