FAPC Industry Advisory Committee announces new officers
By Mandy Gross
FAPC Communications Services Manager
(STILLWATER, Okla. – June 28, 2010) The Industry Advisory Committee of Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center met June 3, 2010, at the FAPC to discuss food and agricultural issues and elect new officers.
“The Industry Advisory Committee offers counsel, makes decisions and takes leadership action to ensure the FAPC makes sound short- and long-term plans to accomplish its mission and objectives,” said Roy Escoubas, FAPC director.
Committee members elected David Howard, Paul Schatte and Jill Stichler to serve as chair, vice chair and secretary/treasurer of the committee, respectively.
Howard, president and owner of Unitherm Food Systems in Bristow, Okla., was born in England and raised in Northern Ireland. Unitherm Food Systems is a market leader in innovative equipment technologies for pasteurization, cooking and chilling of raw, partially cooked and fully cooked food products and agricultural food commodities.
Schatte, a graduate of Oklahoma State University with a master’s degree in education administration, is the general manager and co-owner for Head Country Bar-B-Q in Ponca City, Okla. Head Country is known for its No. 1 selling barbecue sauce in Oklahoma, but it also produces seasoning, salsa and marinade.
Stichler is the owner and operator of Willow Ponds Vineyards and Redland Juice Co. in Lexington, Okla. Stichler received a bachelor’s degree from the University of Oklahoma and a master of administrative science from John Hopkins University. Stichler also is a member of the Made in Oklahoma Coalition and Oklahoma Grape Growers and Winemakers Association.
The FAPC has the privilege of oversight by this committee of Oklahoma agricultural and business leaders, appointed by the highest positions of Oklahoma state government, Escoubas said.
“Through the visionary leadership of certain state representatives and senators, such as Sens. Bruce Price, Paul Muegge and Bob Kerr and Rep. M.C. Leist, State Statute 2-5-60 was established in 1997 to provide an advisory committee for the FAPC,” Escoubas said.
During the meeting, the committee members participated in a discussion about the sodium/salt reduction recommendations in processed foods and prepared meals as a result of an Institute of Medicine report submitted to the Food and Drug Administration. Christina DeWitt, FAPC food chemist, was a member on the expert committee and led the discussion.
Allen Mills of Reasor’s Inc. was the guest speaker and discussed food retailing and marketing with the committee.
Finally, the committee received updates on the budget and strategic planning efforts, as well as conferences, trainings and workshops.
In addition to Howard, Schatte and Stichler, members of the committee include John Williams, Chef’s Requested Foods; John Griffin, Griffin Foods; Danny Dupree, Bar-S Food Co.; Bill Wiley, Oklahoma Refrigerated Services; Tommy Kramer, Durant Economic Development Authority; Gary Crane, Ralph’s Packing Co.; Rodger Kerr, Southwest Technology Center; David McLaughlin, Advance Food Co.; Gary Conkling, Producers Cooperative Oil Mill; Charles Nichols, Davison & Sons Cattle Co.; and Virgil Jurgensmeyer, J-M Farms.
The governor, the speaker of the Oklahoma House of Representatives and the president pro tempore of the Oklahoma Senate each appoint four members to the FAPC Industry Advisory Committee. The vice president, dean and director of OSU’s Division of Agricultural Sciences and Natural Resources serves as a non-voting member and also appoints three members to the committee.
The positions that are required by state statute include national food processors operating in Oklahoma, Oklahoma food processors, Made-In-Oklahoma representatives, economic development representatives and representatives from the food and agribusiness marketing and transportation sectors. Also, included are a representative for the fiber and textile industry, representatives for the industrial and pharmaceutical sectors and representatives of production agriculture.
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Oklahoma State University, U.S. Department of Agriculture, State and Local Governments Cooperating. The Oklahoma Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, sex, age, disability, or status as a veteran, and is an equal opportunity employer.
