WICHITA, Kan. – Cargill appointed Ruth Kimmelshue, president of both Cargill Meat Solutions Corp. and the company's turkey and cooked meat business, to serve on the company's executive team that oversees Cargill’s international animal protein and salt operations. The appointment is effective March 1.
“We are pleased that Ruth will be serving in a broad corporate capacity,” said Dave MacLennan, CEO. “She is a proven leader whose collaborative style has resulted in achievement of whatever goal is at hand. Her success as a leader in our various businesses, combined with her record of building strong teams, will be invaluable to Cargill as we embark on our second 150 years of nourishing people and helping the planet thrive.”
Additionally, Kimmelshue was named to the Cargill Corporate Center executive team. The team provides global leadership, counseling and guidance in support of the Cargill's long-term strategic business and societal objectives.
Kimmelshue joined Cargill in 1999 with the company’s acquisition of Continental Grain. She earned both a Bachelor of Arts in International Relations and a Master of Arts in Agricultural Economics from Stanford Univ. Kimmelshue served more than four years as president of Cargill Salt before assuming her current role as president of the Cargill turkey business in March 2013.