**Invite | Avian Flu ― Thought Leader Call with Dr. Thomas Elam

Please join us today, June 3, 2015 at 11:00am EST for a call discussing the Avian Flu (AI) and the effect it is having on the food and restaurant industries with Dr. Thomas Elam.

 

AI has reached epidemic levels and as we have been keeping you updated, we are bringing in a thought leader to speak to the effects AI is having on the food and restaurant industry. 

 

Dr. Thomas Elam, President of FarmEcon LLC will be meeting with us to discuss the topic and provide his insights that have been built up over his 40 year career. Dr. Elam has been recognized for his knowledge on the industry in numerous publications and written in-depth research on the topic. Dr. Elam brings a real business mind to the conversation, having been a professor of both economics and statistics. His education includes a BS degree in Economics with a minor in mathematics from Union University, Jackson, TN (1969), he also earned MS (1971) and PhD (1973) degrees in Agricultural Economics from the University of Tennessee, Knoxville.

 

He retired in 2003 and established a consulting practice, FarmEcon LLC. In November, 2006 Dr. Elam was recognized by Poultry USA magazine as one of the top 20 consultants to the U.S. poultry sector. Since 2003 Dr. Elam has worked on over 300 client projects, made over 100 personal appearances, and authored numerous articles on livestock, poultry and grain outlook.

 

Eggs are an important input for many products besides just table eggs, such as, baked goods, pasta, chocolate, ice cream, cosmetics, etc.

 

There are many companies currently being affected by AI:

 

Positively affected: GIS, K, ADM, CALM


Negatively affected: MCD, PNRA, POST, HRL, TSN, DIN, DNKN, NESN, BDBD


In this call we will discuss what losing 25% of your breaking eggs supply will do to food and restaurant industry supply chains and when it will make an impact on the bottom line.

 

CALL DETAILS:

US Toll Free:

US Toll:

Confirmation Number: 39899343

Materials: CLICK HERE

 


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