US - Meat and agrifood business Cargill is to close its meat slicing plant in Springfield and will be moving operations to Nebraska City and Waco, Texas.
Cargill managers told the 118 employees at its meat slicing and packaging plant about the closure on Friday.
The Springfield plant will close on 11 March.
The decision to close its Springfield plant followed a thorough assessment of Cargill’s turkey and cooked meats future business needs.
With the closure of the facility, each affected employee will be offered a severance package, as well as opportunities and support to relocate to Cargill positions at other company facilities in the region. Cargill also will conduct job fairs.
“These decisions are never easy, especially when they involve good people who do great work for our business,” said Ruth Kimmelshue, president of Wichita, Kansas-based Cargill Turkey & Cooked Meats.
“We value the contributions of our colleagues and will do as much as possible to help those who are impacted find other employment, including at other Cargill locations.”
Cargill said the decision to close its Springfield plant will help it better serve customers given the meat products sliced and packaged there involve meat produced at other locations, including Nebraska City and Waco.
“Given the scale of our facilities where this work is going, the proximity to raw materials, and technology driven efficiencies that can be gained, in addition to the shipping logistics benefits for our customers, we believe this move better positions us for future growth in a highly competitive environment,” said Ms Kimmelshue.
“Nevertheless, it always hurts when people’s jobs are impacted, which is why we will offer to provide them with an appropriate level of transition support.”
Cargill is one of the largest turkey producers and processors in the in United States, with major operations in Virginia, Missouri, Arkansas, Texas, Nebraska and Minnesota. It acquired the Springfield facility in 2008, together with other assets that were part of Willow Brook Foods.
TheMeatSite News Desk