Categories

NCC has four categories of members:

 


Broiler Chicken Producers/Processors

To qualify as an NCC Broiler Producer/Processor Member, a firm must slaughter, eviscerate, and process young chicken (broilers) under U.S Department of Agriculture inspection. Most producer/processors are vertically integrated handling the chicken from hatchery through marketing and distribution.

Dues are based on a flat fee plus a charge based on production.

In addition to other membership benefits, Producer/Processor members are allowed appointments to NCC’s standing committees and their representatives are eligible for election to NCC’s Board of Directors.

To join as a producer/processor member, please contact Debra Newman.


Fowl Processor

To qualify as an NCC Fowl Processor, a firm must slaughter, eviscerate, and process spent chicken under U.S. Department of Agriculture inspection.

Dues are based on a flat fee plus a charge based on production.

In addition to other membership benefits, Fowl Processor members are allowed appointments to NCC’s standing committees and their representatives are eligible for election to NCC’s Board of Directors.

To join as a fowl processor member, please contact Debra Newman.


Allied Industry

To qualify as an allied industry member, a firm must supply broiler producer/processors with goods or professional or financial services. In addition, producer/processors of other poultry species, further processors of chicken products (i.e. those who do not slaughter), and foodservice firms may join as allied members.

For more information on joining as an Allied Industry member, please contact Debra Newman.


Distributor Members

To qualify as a distributor member, a firm must be a distributor, broker, or exporter of chicken products and does not qualify as any of the above member categories.

In addition to other membership benefits, distributor members are allowed one appointment to a standing committee.

For more information on joining as a Distributor member, please contact Debra Newman.


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