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.