Cargill North America animal protein leadership changes for turkey, egg and distribution businesses

Cargill has identified replacements for Ruth Kimmelshue, recently promoted to a corporate role at the company’s headquarters in Minneapolis, and Mary Thompson, appointed to lead the company’s European poultry business. Both worked in Wichita and formerly served as president of Cargill Turkey & Cooked Meats and Cargill Value Added Meats, respectively. Additionally, Cargill is combining its Monticello, Minn.-based egg business and Wichita-based value added meats business to create Cargill Value Added Protein, which will be headquartered in Wichita.

John Niemann, currently president of Cargill Food Distribution, has been appointed president of Cargill Turkey & Cooked Meats. Tom Windish, currently a commercial business leader for Cargill Beef in Wichita, was named to fill the distribution business position being vacated by Niemann. Both positions are based in Wichita.

Chris Roberts, currently the president of the company’s egg business, will become the leader of the new Cargill Value Added Protein unit. Sonya Roberts, current head of sales and marketing for Cargill’s salt business, will become managing director of the egg portion of Cargill Value Added Protein, and she will be based in Monticello, Minn. These appointments are effective Aug., 1, 2015.

“Our North American animal protein businesses have been performing very well and we are optimistic about the long-term prospects for this sector of Cargill as consumers the world over add more complex proteins to their diets due to increasing GDP in many nations,” stated Brian Sikes, Cargill corporate vice president. “In addition to nourishing people and partnering with our customers, these businesses help communities thrive socially and economically where we operate. The changes announced today underscore our leadership bench strength and position us for the type of growth and performance we know these businesses are capable of delivering for Cargill, it customers, owners, employees and suppliers.”

Source: Cargill

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