ABOUT THE SUMMIT

Thank you for attending!

Our Mission

The Blackbelt Meat Summit is hosted by the Tuskegee University Meat & Poultry Technical Assistance Program, dedicated to empowering individuals and businesses in the meat and poultry industry. This summit serves as a vital platform for education, networking, and showcasing innovative practices within the field.

Goals of the Summit:

Education and Training: 

  • Provide comprehensive training sessions and workshops focusing on best practices in meat and poultry processing, food safety, and quality control.  
  • Offer technical assistance and resources to producers, processors, and entrepreneurs in the meat industry. 

Networking Opportunities: 

  • Facilitate connections among industry stakeholders, including producers, processors, researchers, and regulatory officials. 
  • Encourage collaboration and knowledge-sharing to enhance the competitiveness of the meat industry in the Blackbelt region. 

Awareness and Advocacy: 

  • Raise awareness about the significance of the meat and poultry industry in the Blackbelt region’s economy and its cultural heritage. 
  • Advocate for sustainable practices, animal welfare, and regulatory compliance to support the growth of the sector. 

Innovation and Technology: 

  • Highlight advancements in meat processing technologies and sustainable practices that can increase efficiency and productivity. 
  • Foster discussions around research findings and their applications in the industry. 

Support for Local Producers: 

  • Promote local meat producers and processors, providing them with a platform to showcase their products. 
  • Encourage the development of local supply chains to bolster the regional economy. 

Values of the Tuskegee University Meat and Poultry Technical Assistance Program:

Commitment to Excellence: 

  • Strive for high standards in education, technical assistance, and industry practices.  
  • Continuously seek improvement in meat processing techniques and food safety protocols. 

Inclusivity and Community Engagement: 

  • Embrace diversity and inclusivity by welcoming participants from various backgrounds and experiences in the meat industry. 
  • Actively engage with the community to understand their needs and challenges. 

Sustainability:

  • Promote environmentally friendly practices that ensure the long-term viability of the meat industry. 
  • Encourage sustainable animal husbandry practices and waste management techniques. 

Innovation and Research: 

  • Support and disseminate cutting-edge research that enhances productivity and sustainability in the meat and poultry sectors. 
  • Encourage innovative approaches and solutions to industry challenges.

Consumer Education: 

  • Educate consumers about the benefits of locally sourced meat products and the importance of food safety. 
  • Advocate for transparency within the meat supply chain to build consumer trust. 

Meet the Meat & Poultry processing technical assistance team

Dr. Lucy Asare-Baah

Assistant Faculty member in the Department of Agricultural and Environmental Sciences at Tuskegee University

Supply Chain Development: Support for the development and maintenance of successful supply chain and marketing relationships—between suppliers, processors, distributors, and customers.

Dr. Lucy Asare-Baah holds a Ph.D. in Agricultural Policy and Master’s degrees in Agricultural Economics and Business Administration (Marketing). She is an Assistant Faculty member in the Department of Agricultural and Environmental Sciences at Tuskegee University. For the past six years, she has mentored and instructed undergraduate students in Agribusiness and Agricultural Policy, with her research and extension efforts centered on food systems, their challenges, and strategies for transformation. Her work focuses on reducing postharvest losses among smallholder farmers in the Black Belt Region and evaluating policy programs that facilitate technology adoption for postharvest loss mitigation. Dr. Asare-Baah actively contributes to the MPPTA program, supporting the development of resilient supply chains through strategic sourcing, supplier collaboration, and efficient product distribution in the meat and poultry processing sector.

Dr. Derris D. Burnett

Department Head of Agriculture and Environmental Sciences at Tuskegee University

Dr. Derris D. Burnett is a distinguished meat scientist and muscle biologist currently serving as the Department Head of Agriculture and Environmental Sciences at Tuskegee University. In this role, he oversees academic programs and research initiatives aimed at advancing sustainable agricultural practices. Dr. Burnett utilizes a conception-to-consumption approach to meat animal research and outreach and is recognized as a dynamic leader and passionate advocate for small and medium sized processors involved in the farm-direct meat industry in the Southeast. In addition to his formal teaching responsibilities in meat science and growth physiology, his experience includes providing processing and marketing avenues for local meat animal producers. Dr. Burnett has also developed a mobile fabrication demonstration concept used to educate aspiring students, and small and limited resource farmers on ways to add value and profitability to their meat animal operations through retained ownership and direct marketing. These efforts have led to his adjunct employment and recent appointment as the Director of the Tuskegee University Meat and Poultry Processing Technical Assistance Program (MPPTA) and end-user consultant on the construction of a 18,000 ft2 USDA inspected red meat processing facility on the historic Tuskegee University campus.

Youssouf Diabate

Associate Professor and the Director of the Rural Business and Entrepreneurship Development Program at Tuskegee University

Business Development and Financial Planning: Business and financial planning resources, market intelligence, and project/concept feasibility analyses.

Dr. Youssouf Diabate is an Associate Professor and the Director of the Rural Business and Entrepreneurship Development Program at Tuskegee University. With over 25 years of experience in business and economic development, Dr. Diabate has dedicated his career to supporting rural communities, entrepreneurs, and agricultural enterprises across Alabama through innovative programs and hands-on technical assistance.

Holding a Ph.D. in Agricultural Economics, Dr. Diabate specializes in helping entrepreneurs, small business owners, and farmers navigate the complexities of starting and sustaining successful ventures. His work focuses on developing business plans, conducting feasibility studies, and providing strategic guidance on a wide range of economic and business challenges. Through his leadership at Tuskegee University, Dr. Diabate plays a key role in empowering underserved communities by promoting business innovation, job creation, and agricultural development. His work continues to have a lasting impact on strengthening rural economies and supporting long-term community success.

Dr. Clarissa Harris

Research Extension Assistant Professor of Meat Science and Food Safety at Tuskegee University

Meat and Poultry Processing Technical and Operation Support: Advice and resources to support the operational needs--including workforce development--of processing plant development and utilization

Dr. Harris is a Research Extension Assistant Professor of Meat Science and Food Safety at Tuskegee University. She holds a BS degree in Biology, MS degree in Biotechnology from Fort Valley State University and her PhD from the University of Florida in Animal Science. Her research focuses on the study of microbiology, food safety, and food additives on meat and poultry products. She has over ten years of extension experience and serves as the technical and operational support lead of the TU MPPTA program. Her passion for learning and providing access to meat literacy and education broadly in the community lead to the meat and poultry workforce development training. Her certifications including FSPCA Preventative Controls for Animal Foods and HACCP are a testament to her dedication to maintaining the esteemed standard in the industry. She believes in providing direct assistance to producers, ranchers and agribusinesses to maximize production and profits while keeping environmental factors in mind. 

Miles D. Robinson

Strike Team Leader for the Carver Integrative Sustainability Center at Tuskegee University’s College of Agriculture, Environment & Nutrition Sciences

Federal Grant Application Management: Navigating federal grants processes and procedures, from pre-award applications processes through post-award grant management compliance

Miles has an extensive background in working with small, limited resources farmers and businesses. He has more than forty-six (46) years of experience in Business, Small farm, Economic, Community and Rural Development. He holds two degrees, B.S. in Business Administration and a master’s degree in Management/Supervision & Administration. He has completed additional course work and advance training in Business Administration from Auburn University at Montgomery, training in Financial Planning with Management Advisory Services, Seattle Washington, and Dunn & Bradstreet, Atlanta, Georgia and Doctoral Studies, University of Phoenix.

He directs training and educational programs, writes proposals for grants and service contracts for Government and private Sector, provides procurement assistance, Farm and Business planning, feasibility studies, analysis of business operations for selected small farms and businesses. Miles has performed contracts and professional services under agreements with USDA, U. S. Department of Commerce, Small Business Administration, Small Business Development Center Network, U.S. Department of Transportation, Alabama Department of Transportation and Department of Defense. He has served as offer-in-charge of multi-million dollars contracts and service-oriented programs.

Veronica Royal MBA

Project Coordinator for Meat & Poultry Processing Technical Assistance (MPPTA) initiative

Veronica Royal, MBA is a strategic and purpose driven leader with extensive experience in project coordination, organizational management, and community-focused development. She currently serves as the Project Coordinator for Meat & Poultry Processing Technical Assistance (MPPTA) initiative, where she oversees cross-sector collaboration, resource alignment, and implementation strategies designed to strengthen rural communities and promote sustainable impact.

Veronica is also a Ph.D. candidate in Integrative Public Policy and Development at Tuskegee University. Her research and professional focus center on equitable policy frameworks, economic development, and the advancement of underserved populations through education, innovation, and access to opportunity.

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