NDAMP ANNUAL CONVENTION
THANK YOU FOR A GREAT 2024 CONVENTION!
WHEN: May 2-4, 2024
WHERE: Ramada by Wyndham, Bismarck ND
The NDAMP convention is an annual gathering of slaughterers, processors, packers, and suppliers. There are keynote speakers, networking opportunities, and a trade show where NDAMP supplier members will showcase innovative services and products to benefit your operations.
There is also a product show, where you’re invited to submit your products to be judged alongside other plants across the state. For more information on the product show, click on the button below.
EARLY REGISTRATION OPPORTUNITY
The first 10 plants registered get to send two registered employees on the Cloverdale tour. The tour is limited to 20 people, so sign up now!
SCHEDULE OF EVENTS
Three-days of speakers, exhibits, a bags tournament, and some great food. Please send any questions about the schedule to contact@ndamp.org.
CONVENTION GIVEAWAY
Each plant to register for convention will be entered into a drawing to win a VC999 Packaging Systems (Model: CM1013). For more details and rules, click on the button below.
Conference sponsors
Thank you to our sponsors for making this event possible!
OUR PLATINUM SPONSORS
OUR SILVER SPONSORS
OUR BRONZE SPONSORS
Product Show Rules
- WHOLE BONE-IN HAM-Ham must contain aitch bone, leg bone, and a portion of the shank bones. No skin on hams or semi-boneless hams are allowed.
- BACON-must be a minimum of six pounds of standard approved trim: Not cut or sliced.
- WIENERS or SMALL DIAMETER SAUSAGE-must be made with a red meat and fully cooked as described in USDA/FFIS Appendix A*. Entries must include six links less than 28mm diameter. No colored casings allowed.
- COOKED SUMMER SAUSAGE-must be fully cooked as described in USDA FFIS Appendix A*. Entry must be whole stick, not cut or sliced; with the original string attached. No colored or printed casings allowed.
- JERKY-must be all red meat, whole muscle, and ready to eat. Entries must weigh a minimum of 1/4 pound.
- BEEF OR BISON STICKS-Entries must be ready to eat. Minimum of 1/4 pound. 22mm or smaller.
- COUNTRY STYLE SAUSAGE-must be made of (beef, pork),, stuffed into 42mm or less casings and cooked as described in Appendix A*. No colored casings are allowed and a one ring sample is required.
USDA APPENDIX A REQUIREMENTS (condensed version): 131 degrees held for 97min. OR 148 degrees held for 115 sec. OR 160 degrees instantaneous.
SPEAKER LINEUP
Nathan Kroh, North Dakota Department of Agriculture
I have been working with the ND Department of Agriculture for 11 years as the information coordinator for the ND Meat and Poultry Inspection Program. I help new start-up plants understand the basic regulatory requirements, and assist established plants transition into official inspection. In addition to meat inspection outreach, I also oversee the dairy inspection program and perform inspections that allow ND dairy products into interstate commerce.
Representatives from IMPACT Dakota
Introduction to the TOP 10 Lean Tools! Generate ideas and solve real business problems. Importance of continuous improvement mentality. Identifying time wastes and putting them in the rearview mirror. Looking at the top ten wastes and giving brief examples of ways to capture them and making improvements. It starts with targeting the ones that are easy to see; evolves into building it into your culture of problem solvers.
Robert Maddock, AMSA & The Meat Locker
The federal government has made investments in small meat processing via several grant, loan, and technical assistance programs. Although most of the grant programs are closed, there are still other sources of assistance available. Robert Maddock, with the American Meat Science Association will discuss how to find and apply for grants, loans, and technical assistance.
