Company representative previously said plans were indefinitely suspended.

Krissa Welshans 1, Feedstuffs Editor

June 18, 2018

2 Min Read
Sioux City pork plant again sets second shift target
Seaboard Triumph Foods

Despite an early-June report from foodmarket.com that a Seaboard Triumph Foods (STF) representative said it was indefinitely suspending plans for a second shift, STF announced Friday that it has targeted mid-October 2018 to begin a second shift of pork processing at its Sioux City, Iowa, facility. This is delayed from the June 2018 plan previously announced by the company. Several sources have suggested that  a labor shortage is the reason for the delay.

The company said it has been running limited operations on a second shift since May 2018 while hiring and training for the second shift. After a ramp-up period to reach full second shift production, the plant will employ more than 2,000 employees.

“We are extremely thankful and proud of the entire team who has made this moment possible. With their commitment and dedication to make first shift fully operational, we all are looking forward to the second shift ramp-up,” STF chief operating officer Mark Porter said, adding, “We’re also grateful for the continued support from the community and local and state leadership and officials.”

On Sept. 5, 2017, the Sioux City plant started first shift operations after a two -year plant construction project.

At full two-shift capacity, the facility will process 21,000 market hogs daily.

“We are so appreciative of the collaborative efforts with the regional hog producers who have helped supply our plant. Continuing to build new and strengthen existing relationships with those producers is very important to us,” Porter said.

Primary hog supplies are sourced from Triumph Foods producer-owners’ farms and Seaboard Foods’ farms. About 30% of the market hogs at the Sioux City plant will be sourced from regional farmers who align with STF's animal care and environmental stewardship practices and share a common commitment to seeking a better way to produce wholesome pork.

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