Meat&Poultry - February 2011 - 65

he recalls. “I spent a few thousand dollars on things they asked me to do, but they wanted more. It was the tipping point and Hinz I c lo s e d t h e business in May. I’m afraid that this is the future for many other small plants. Government is the problem… it is not the solution. The reality is that I don’t miss getting up at 2:00 a.m. to spend 18-24 consecutive hours at work.”

Lots of opportunity
David Downs is a leading casings supplier to small and very small meat processors. As the owner of Mar/Co Sales Inc., Burnsville, Minn., he in-

terfaces with many of those running such operations. “I think there are many opportunities for small meat processors,” he offers. “Most small processors have established themselves in their communities through their high quality and workmanship. They are not always the cheapest around. They are looking for the customers who are looking for more – great customer service and a great quality product they can’t find in the large stores. The most successful processors have found a strong niche, but they’re always looking for the latest trends and ideas to keep their stores fresh and new.” While Downs feels the opportunities are there, he also says that government intervention is one of the biggest concerns for the New Year. “Small processors all know that food safety is of the utmost impor-

tance to the industry as a whole, but lately many of them feel the government is going over the top and trying to pass legislation that will have ver y lit t le impact on food safety, but would result in huge new costs Downs to meet these new requirements,” he says. “The main item in this area is the new interpretation of HACCP validation. It’s currently on the back burner but they all know its going to rear its ugly head again and some cost estimates would put most of them out of business.” ■
Steve Krut, an industry veteran, is a contributing editor writing exclusively for Meat&Poultry, specializing in small business issues. He resides in Marietta, Pa. We would like to hear from you – to comment on this story or to request reprints, contact us by e-mail at meatpoultry@sosland.com.

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