This investment is intended to introduce new equipment at the plant that will increase efficiency and boost production volume from 40 million to almost 60 million kilograms annually. This facility produces smoked sausages and emulsions such as Bologna, pepperoni, salami, mock chicken, smoked ham as well as other products.
Upon completion of the work, which is slated to begin next week, 3,000 sq ft will have been added to the existing building, bringing the total area of the plant to 170,000 sq ft. The expansion and redevelopment work includes the addition of a smoker, chillers and production and packaging equipment to expand production of smoked products such as hams.
"Olymel continues to invest in modernizing and developing operations at its processing facilities in order to better meet the needs of customers and markets. This $11 million investment in St-Henri-de-Lévis is part of our commitment to remain a leader in our industry in Quebec and Canada, and to improve our competitive edge. To achieve its growth goals, Olymel has invested more than $250 million since 2015 in both its pork and poultry sectors," noted Olymel President and CEO Réjean Nadeau.
These changes are expected to create more than thirty jobs. In connection with this project, the United Food and Commercial Workers union (local UFCW- 501) and the employer negotiated an extension of the current collective agreement for a period of six years, until October 2022. The employees, members of UFCW Local 501, ratified the new collective agreement with an 87% majority vote.
The Olymel plant in St-Henri-de-Lévis currently has 530 employees.
Source: Meatbusiness