CANADA – Canadian meat processor Olymel is to invest more than C$10 million in the expansion and modernisation of its poultry processing plant in Ste-Rosalie St-Hyacinthe.
The investment will increase the capacity of the plant that produces cooked products to meet a growing demand of the Quebec and Canadian markets.
The work that has already started will increase the size of the processing plant by 15,000 square feet.
This work should be completed in April next year and includes the construction of a third cooking line, a warehouse for spices, as well as adding two loading docks and the redevelopment of a section of the rapid freezing (IQF) section (pictured).
"With this major investment, Olymel is responding to customer demand from both the retail sector and the HRI sector (hotels, restaurants, institutions) for cooked poultry products, which represent savings in time and efficiency in the kitchen.
“The expansion and the latest equipment to be installed at the Ste-Rosalie will give the business more opportunities and strengthen its activities and jobs.
“Also by focusing on the quality of our products and the effectiveness of our customer service, means Olymel will increase its market share, " said the CEO Réjean Nadeau.
The processing plant at Ste-Rosalie employs more than 420 people.
As well as the boning plant the plant provided products such as cooked chicken and breaded wings, breast pieces and strips for its own brands, mainly Flamingo, or for private labels.
The plant in Ste-Rosalie buys products from the Olymel poultry slaughterhouses.
"This is excellent news for our employees and for our customers because once completed, we will reorganise the work to ensure that the operations will be more efficient.
“The expansion project and modernisation should help us to focus our operations into five days instead of seven currently while keeping all of our staff. Increasing our production volume by almost 40 per cent, this investment will greatly enhance our ability to meet the needs of customers and markets," said director at the Ste-Rosalie plant,. Claude Chapdelaine.
TheMeatSite News Desk