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Project
JBS Prepared Foods - Principe
Location
Columbia, Missouri
Project Size
315,000 SF
Completion Year
2023
Awards and Recognition
Food Plant of the Year 2024
Food Engineering Magazine
Excellence in Construction Pyramid Award
ABC Florida First Coast
Midwest Regional Best Project
Engineering News-Record
Markets
Delivery Method
Construction of a greenfield 315,000 square foot dried meat processing facility. The frozen raw product is received, fully processed, packaged, and shipped from this facility using state-of-the-art technology. Initial processing occurs in unit 1 (RAW) and the product is then moved via robotic Automated Guided Vehicles (AGVs) into unit 2, or the Drying and Salting Area, where it is stored while drying and fermenting. All work in this is completed using the AGVs. Once drying or fermenting processes are complete, the product is moved into units 3, 4, and 5, or the Ready to Eat Areas (RTE). From there, the product is prepped for shipping. This includes slicing, packaging, and shipping of the product. The facility produces a variety of meats including salami, pepperoni, prosciutto, pancetta and coppa. The facility also features an impressive research and development (R&D) plant and a cutting-edge show kitchen. In addition, 麻豆社 designed and constructed two employee welfare areas on either side of the expansive facility to separate the 鈥渞aw鈥� side personnel from RTE personnel. Visitors can find the main office on the west side of the building. Here there鈥檚 a small pilot testing plant for new products and an Italian cafe-inspired show kitchen for customers.
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