Seng to keynote Meat Industry Hall of Fame induction

Meat & Poultry Nov. 7, 2017

TROY, Mich. – Philip Seng, former president and CEO, of the US Meat Export Federation (USMEF), will be the keynote speaker at the Meat Industry Hall of Fame Class of 2017 induction ceremony scheduled for Jan. 29, 2018. The ceremony precedes the opening day of the International Production and Processing Expo (IPPE) in Atlanta, Georgia.

Seng joined USMEF in 1982 as Asian Director, and four years later became vice president of international programs. He was named president and CEO in January 1990.

In his role as president and CEO, Seng managed USMEF operations worldwide. He directed strategies and priorities in international programs, research, technical services, industry relations and global communications while serving as the primary spokesman for USMEF and other exporting interests to government and private entities.

In 2009, Seng was inducted into the inaugural class of the Meat Industry Hall of Fame for his role as an advocate for the international meat trade.

Seng’s service to meat industry included four terms as the president of International Meat Secretariat where he was the only American ever to serve in that capacity. He also was president of the Japan-American Society in Colorado, and has served on the President’s Agricultural Policy Advisory Council in Washington, D.C.

Members of the Class of 2017 are:

  • Jeffrey Ettinger, CEO (Retired), Hormel Foods
  • Dr. A. Dewey Bond (Deceased), Senior Vice President, North American Meat Institute
  • Donnie Smith, president and CEO (Retired), Tyson Foods
  • John Jacobson (Deceased), chairman and CEO, National Beef Packing Company
  • Clarence Knebel (Deceased), owner, Knebel’s Processing Plant
  • Ralph Stayer, chairman (Retired), Johnsonville Sausage
  • Ed Woods, owner and president, Woods Smoked Meats

“The incoming Hall of Fame Class of 2017 is a reflection of the talented, innovative and dedicated leaders who have worked tirelessly to ensure the continued strength and growth of the meat and poultry industry,” said Barry Carpenter, president and CEO of the North American Meat Institute. “These individuals have set the highest standards of service, professionalism and ethics, and their work is an example that other industry professionals should seek to emulate.”

Tickets to the Meat Industry Hall of Fame Induction Ceremony are available by contacting Meat Industry Hall of Fame President Chuck Jolley at (913) 205-3791 or Chuck@MeatIndustryHallofFame.com or with an IPPE registration.