Osceola Foods reports record in 2011

Despite feeling some effect of the recession, Osceola Foods “bounced back” in 2010 and went on to have a record breaking year in 2011 with the amount of finished goods – including ham, bacon and food-service pork chops.

The last record was set in 2007 at 138 million pounds, said Plant Manager Steve Weers to Sen. Joni Ernst and Rep. Joel Fry during the legislators’ visit to the local plant.

“We broke that record last year with 140 million, 500 thousand pounds. That’s exciting for us,” said Weers.

In 2004, the plant produced 115.7 million pounds. The number continued to grow over the years – the plant produced 135.4 million in 2008 and 130.1 million in 2009. The number rose to 136.3 million in 2010.

In addition, the company has already produced 2.5 million pounds more finished product than it did a year ago, during this quarter, he said. Weers attributes the growth to the company’s sales staff finding new customers.

In addition, the plant’s Natural Choice sliced luncheon meat division is growing, said Weers.

Natural Choice line

Weers said the Natural Choice division, which is made with no preservatives and no added nitrates or nitrites, continues to grow because of the company’s high-pressure pasteurization process.

“We were the first company to offer an all natural sliced luncheon meat, as well as the first to utilize high-pressure pasteurization for sliced meat products,” he said.

According to Hormel’s website, high-pressure processing is “a cutting-edge USDA – approved all-natural process that utilizes intense cold water pressure to protect against harmful bacteria without affecting a food product’s taste, texture, appearance or nutritional value.”

The local plant plans to continue to increase the Natural Choice line by one million pounds annually over the next five years, Weers said. Currently, a $2.6 million project is being reviewed for approval to add a sixth slicing line to the plant, he said. Adding this line would create 10 more jobs, he said.

Fry and Ernst toured the entire plant and saw departments, including ham packaging, ham and bacon smoke houses, ham curing and bulk bacon departments.