ALB Makes Plans for First Lamb Summit

The first ever Lamb Summit, sponsored by the American Lamb Board and Premier 1 Supplies, will address critical strategies to improve the industry's product competitiveness and profitability. The two-day program is Aug. 27-28, in Fort Collins, Colo.

Meating the Needs of the New Lamb Consumer kicks off the event, with an in-depth discussion of what customers and consumers need/want and how to deliver the value attributes for which they are willing to pay a premium. Next, guest speakers Dave Pethick, Ph.D., from Australia and Phil Hadley, Ph.D., from the United Kingdom, share what their lamb industries are doing to improve product value and meet customer expectations.

From there, the summit will turn to practical on-farm techniques to reduce fat content, improve consistency and overall quality of American lamb products through live-demonstrations at Colorado State University's Agricultural Research, Development and Education Center Sheep Unit education stations. The first day will end with an American lamb barbecue and awards program.

Product quality and out-of-season lambing, carcass quality feedback and traceability will be the focus of the second day. The panel discussion on out-of-season lambing will explore opportunities to improve the consistency and quality of American lamb through increased supplies of market ready lambs from May to August. Practical topics such as costs of implementing an out-of-season system and if financial outcomes allow for the switch will be thoroughly discussed.

The carcass quality session on day two will examine tools and technology that the American lamb industry can implement to improve product value and traceability of value traits and increase carcass quality feedback throughout the supply chain. The summit will conclude at the new JBS Global Food Innovation Center at CSU. Innovative educational stations will explore variations and preferences of American lamb flavor, the Rapid Evaporative Ionization Mass Spectrometry technology being tested to differentiate American lamb flavor attributes at the plant, and understanding the grid and carcass targets.

"We hope this summit will inspire the next level of change and collaboration among all segments of the U.S. lamb industry to improve our competitiveness and productivity through increased utilization of the most efficient, progressive management tools for the producer, feeder and processor," said Dale Thorne, ALB chairman and lamb producer/feeder from Michigan.

The summit is limited to the first 150 registered attendees, and is expected to fill quickly. For more program details, registration and hotel information, visit www.americanlamb.com/product/lamb-summit. For questions, email Karissa Maneotis Issacs.

Source: American Lamb Board