KRAFT HEINZ: HOW TO MAKE BOLOGNA IN THE 21ST CENTURY

A former slaughterhouse built in 1872 was, for decades, the site of the Kraft Foods’ Oscar Myer production of cold cuts.  In the facility, workers drove forklifts filled with giant vats of basic products like ham, turkey and chicken parts onto elevators for four rides to different floors in the process of producing the packaged products.  3G Capital LLG, a company known for closing factories and consolidating assets, took over Kraft in 2015.  Through the past 3 years of consolidation efforts, the Davenport, Iowa cold cuts plant was closed.  But, 3G had another problem – they realized they had a distinct need to continue producing the sandwich products based on customer demand. Thus, a company not known for their expansion but rather for their contraction efforts, has just completed a very modern and efficient plant to . . . produce bologna for customers in the 21st Century.

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