Meat&Poultry - April 2013 - 18
Cover Story
US Hispanics
The acquisition
of Bar-S Foods
by Mexico’s
Sigma Alimentos
benefits this
growing niche
BY BRYAN SALVAGE
bsalvage@sosland.com
promoted to president and CEO of
categoriess, including yogurt, cheese
the new entity created by this acqui-
and ready-to-serve meals, in 1994. Its
sition named Bar-S Foods – A Sigma
markets include Guatemala, Hondu-
Company – on Jan. 1, 2013.
ras, Nicaragua, Costa Rica, El Salva-
Fifty-two million Hispanics, the
nation’s largest ethnic minority, re-
dor, the Dominican Republic, Peru –
and now the US.
side in the US, according to the 2011
US Census. Only Mexico outranks
New management team
the US for the most Hispanics living
A unified management team com-
in a country (112 million Mexicans
prised of Sigma and Bar-S key execu-
as of 2010). Representing 16.7 per-
E
tive positions was created to manage
arly in September 2010, Sigma
cent of the US population in 2011,
the new entity. This team includes
Alimentos, a leading diversified
Hispanics will number 132.8 million
Panico; Bob Kopriva, senior advisor
food processor based in Mexico and
by 2050 – or 30 percent of the US
to the CEO; Sergio Ramos, execu-
a division of ALFA, S.A.B. de C.V.,
population. From 2005 to 2010, the
tive vice president, operations; Helio
acquired Phoenix-based Bar-S Foods.
aggregate spend on processed meats
Castano, vice president, administra-
Armando Garza Sada, chairman of
in the US by Hispanics increased by
tion and integration; Mike Suriano,
the board for ALFA, said the acqui-
8.2 percent vs. non-Hispanic growth
vice president, fi nance; Leslie Pelli-
sition would help Sigma to become a
of 1.7 percent.
llo, vice president, marketing; Tom
meaningful player in the United States
Bar-S, which calls itself the only
Moses, vice president, sales; Gerardo
refrigerated processed meats market
national value brand in the US, offers
Guillen, vice president, DSD sales;
by targeting the US Hispanic market.
more than 120 processed meat prod-
Danny Dupree, vice president, opera-
“There is a very good ‘fit’ of core
tions; and Jim Kline, vice president,
bacon, lunchmeat and sausage, and
supply chain.
both legacy companies that have [al-
frozen corn dogs. Sigma, originally a
Members on the new entity’s board
ready] yielded very significant syner-
leading producer of processed meats,
of directors include Sada; Alvaro
gies,” says Warren Panico, who was
18
ucts including pre-packaged franks,
competencies and strengths between
began diversifying into other product
Fernandez Garza, ALFA president;
• Meat&Poultry • April 2013 • www.MeatPoultry.com
http://www.MeatPoultry.com
Meat&Poultry - April 2013
Table of Contents for the Digital Edition of Meat&Poultry - April 2013
Meat&Poultry - April 2013
Table of Contents
Commentary - Communications fix
Business Notes - COOL keeps simmering
Meat inspections funded through September
National Beef buys remaining interest in Kansas City Steak
Smithfield sees success in packaged meat
House of Raeford to phase out turkey business
Washington - Focusing on public health
Cover Story - Targeting US Hispanics
Cover Story - Seminole Strategy
Burger Trends - Building better burgers
Food Safety - Washing away risk
Small Business Matters - Selling the experience
Ingredient Solutions - Filipino flair
Meat Processing Operations & Engineering - Food-safety savvy
Improving food safety
Sanitation Tips - Heat intervention
Totally Tubular
Labor - Answering the whistle
Slaughtering Solutions - Large pig stunning
Names in the News
New Product Showcase
Classified Advertising
Ad Index
The Insider
Meat&Poultry - April 2013 - Meat&Poultry - April 2013
Meat&Poultry - April 2013 - 2
Meat&Poultry - April 2013 - 3
Meat&Poultry - April 2013 - Table of Contents
Meat&Poultry - April 2013 - 5
Meat&Poultry - April 2013 - 6
Meat&Poultry - April 2013 - 7
Meat&Poultry - April 2013 - Commentary - Communications fix
Meat&Poultry - April 2013 - 9
Meat&Poultry - April 2013 - Business Notes - COOL keeps simmering
Meat&Poultry - April 2013 - 11
Meat&Poultry - April 2013 - National Beef buys remaining interest in Kansas City Steak
Meat&Poultry - April 2013 - Smithfield sees success in packaged meat
Meat&Poultry - April 2013 - House of Raeford to phase out turkey business
Meat&Poultry - April 2013 - 15
Meat&Poultry - April 2013 - Washington - Focusing on public health
Meat&Poultry - April 2013 - 17
Meat&Poultry - April 2013 - Cover Story - Targeting US Hispanics
Meat&Poultry - April 2013 - 19
Meat&Poultry - April 2013 - 20
Meat&Poultry - April 2013 - Cover Story - Seminole Strategy
Meat&Poultry - April 2013 - 22
Meat&Poultry - April 2013 - 23
Meat&Poultry - April 2013 - 24
Meat&Poultry - April 2013 - 25
Meat&Poultry - April 2013 - 26
Meat&Poultry - April 2013 - 27
Meat&Poultry - April 2013 - 28
Meat&Poultry - April 2013 - 29
Meat&Poultry - April 2013 - Burger Trends - Building better burgers
Meat&Poultry - April 2013 - 31
Meat&Poultry - April 2013 - 32
Meat&Poultry - April 2013 - 33
Meat&Poultry - April 2013 - 34
Meat&Poultry - April 2013 - 35
Meat&Poultry - April 2013 - 36
Meat&Poultry - April 2013 - 37
Meat&Poultry - April 2013 - Food Safety - Washing away risk
Meat&Poultry - April 2013 - 39
Meat&Poultry - April 2013 - 40
Meat&Poultry - April 2013 - 41
Meat&Poultry - April 2013 - Small Business Matters - Selling the experience
Meat&Poultry - April 2013 - 43
Meat&Poultry - April 2013 - 44
Meat&Poultry - April 2013 - 45
Meat&Poultry - April 2013 - Ingredient Solutions - Filipino flair
Meat&Poultry - April 2013 - 47
Meat&Poultry - April 2013 - 48
Meat&Poultry - April 2013 - 49
Meat&Poultry - April 2013 - 50
Meat&Poultry - April 2013 - 51
Meat&Poultry - April 2013 - 52
Meat&Poultry - April 2013 - 53
Meat&Poultry - April 2013 - 54
Meat&Poultry - April 2013 - 55
Meat&Poultry - April 2013 - Meat Processing Operations & Engineering - Food-safety savvy
Meat&Poultry - April 2013 - 57
Meat&Poultry - April 2013 - 58
Meat&Poultry - April 2013 - 59
Meat&Poultry - April 2013 - 60
Meat&Poultry - April 2013 - 61
Meat&Poultry - April 2013 - Improving food safety
Meat&Poultry - April 2013 - 63
Meat&Poultry - April 2013 - Sanitation Tips - Heat intervention
Meat&Poultry - April 2013 - 65
Meat&Poultry - April 2013 - 66
Meat&Poultry - April 2013 - 67
Meat&Poultry - April 2013 - Totally Tubular
Meat&Poultry - April 2013 - 69
Meat&Poultry - April 2013 - 70
Meat&Poultry - April 2013 - 71
Meat&Poultry - April 2013 - 72
Meat&Poultry - April 2013 - 73
Meat&Poultry - April 2013 - Labor - Answering the whistle
Meat&Poultry - April 2013 - 75
Meat&Poultry - April 2013 - Slaughtering Solutions - Large pig stunning
Meat&Poultry - April 2013 - 77
Meat&Poultry - April 2013 - Names in the News
Meat&Poultry - April 2013 - New Product Showcase
Meat&Poultry - April 2013 - 80
Meat&Poultry - April 2013 - 81
Meat&Poultry - April 2013 - 82
Meat&Poultry - April 2013 - 83
Meat&Poultry - April 2013 - Classified Advertising
Meat&Poultry - April 2013 - 85
Meat&Poultry - April 2013 - 86
Meat&Poultry - April 2013 - 87
Meat&Poultry - April 2013 - 88
Meat&Poultry - April 2013 - Ad Index
Meat&Poultry - April 2013 - The Insider
Meat&Poultry - April 2013 - 91
Meat&Poultry - April 2013 - 92
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