New cold-store for Greenlea

Outside the new cold store are the Minister (second from right) with (left to right) Greenlea’s business development manager Julie McDade, procurement manager Bruce Mudgway, Deborah Roche (MPI), plant manager Aaron Craig and managing director Tony Egan.
Outside the new cold store are the Minister (second from right) with (left to right) Greenlea’s business development manager Julie McDade, procurement manager Bruce Mudgway, Deborah Roche (MPI), plant manager Aaron Craig and managing director Tony Egan.

The Minister for Primary Industries Hon Nathan Guy paid Greenlea Premier Meats a visit at the end of October to open a new cold-store at the Morrinsville plant, just in time for the new processing season.

The new -18°C cold-store and load out area, at just over 900 square metres, will more than double the storage capacity at the plant. Both buildings have been fitted out with a new fire sprinkler system, explains business development manager Julie McDade.

“The slaughter floor at Morrinsville was expanded a few years ago to increase throughput. This cold-store expansion is in keeping with the overall growth strategy,” she says.

This article has appeared in Food NZ magazine (December/January 2014) and is reproduced here with permission.

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