- Oregon mayor reacts to Exelon talk of closing nuclear plant
- GiGi’s benefit for Down syndrome, March 21
- What’s the future hold for Rose?
- ‘Hogs keep pace in tight Midwest
- Qatar continues to confound
- Meet John Doe: Keep public notices in print
- Commentary: Rauner’s minimum wage plan just more of the same from GOP
- Tube Talk: A bite out of the competition
- Rockford Rocked: A chat with local musician Tony Walker
- Drafts & Fare: Women brewers find more recognition in market
To the Editor: Threats to the Kishwaukee River? Reply from Trim-Rite Foods
July 16, 2010
To the Editor:
Trim-Rite Foods is planning to operate a state-of-the-art, world-class hog processing facility in DeKalb. We compete on the basis of quality, not price, and hygiene, precision and cleanliness are central to the success of our business.
An article by the “Quad Cities WaterKeeper” last week erroneously compared our tiny, boutique operation to Tyson Foods’ mega-plant and to hog farms. These comparisons are utterly misleading. Unlike Tyson’s facilities, which handle tens of thousands of chickens daily, or a hog farm where thousands of hogs spend their whole lives prior to harvesting, our plant will handle only about 2,000 animals a day—and even then there will be no hogs on site for 15 hours a day.
All of our operations are enclosed, and all of our facilities are cleaned daily, with the water going through not one but two treatment systems. We are employing state-of-the-art European technology to maximize cleanliness and to minimize stress to the animals—not only because it is the right thing to do but because a clean facility produces better meat, increasing the value of our product.
Our facility represents a $9 million investment in the economy of DeKalb, and is bringing 42 jobs with an annual payroll of almost $1.3 million. In these times of economic trouble, we are proud to be bringing that kind of opportunity to the community, just as we are proud of the environmental safety of our current and planned facilities.
President, Trim-Rite Foods
From the July 21-27, 2010 issue