National Chicken Council Launches Dynamic Website Redesign

For Immediate Release

Contact: Tom Super, 202-296-2622 or [email protected]

Washington, D.C. – January 11, 2011 – The National Chicken Council (NCC) today unveiled a redesigned website at to improve the functionality and visual representation of the organization.

The redesigned site offers a new, aesthetic look and a wider range of resources and information available to the public, members of the media, industry representatives and elected officials.  Improved navigation allows users easier access to NCC’s online content, such as consumer research, industry data, policies, positions and NCC news.

New additions to the site include links to NCC’s Facebook and Twitter pages and the opportunity for users to sign-up for NCC news through an RSS feed subscription, which is available at The site also provides a link to NCC’s popular culinary website,, which features hundreds of recipes and numerous safe handling and cooking tips.

“As the primary source of information about the U.S. broiler industry, I am pleased to introduce this much enriched feature of the council,” said NCC President Mike Brown.  “Our goals were to enhance NCC’s online representation, create a better vehicle to promote the industry, and make the content more relevant and true to the mission of the organization.  I think the new website achieves these goals.”


The National Chicken Council (NCC), based in Washington, D.C., is the national, non-profit trade association representing the U.S. broiler industry. NCC is a full-service trade association that promotes and protects the interests of the chicken industry and is the industry’s voice before Congress and federal agencies. NCC member companies include chicken producer/processors, poultry distributors and allied industry firms. The producer/processors account for approximately 95 percent of the chickens produced in the United States.


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Address media inquiries to: Tom Super

Senior Vice President of Communications

[email protected] 202-443-4130