2022 IPPE exhibit space exceeds 507,000 square feet with 1,000+ exhibitors

The 2022 International Production & Processing Expo (IPPE) has already surpassed 507,000 square feet of exhibit space and has secured more than 1,000 exhibitors, with six months remaining until the Expo.

Made up of three integrated trade shows – International Poultry Expo, International Feed Expo and International Meat Expo – the IPPE is the world's largest annual meat, poultry and animal food trade show. The event is sponsored by the U.S. Poultry & Egg Association (USPOULTRY), the American Feed Industry Association (AFIA) and the North American Meat Institute (NAMI).

'We are excited about offering an in-person 2022 IPPE and are encouraged by our strong exhibitor participation,' remarked show organisers. 'It demonstrates that our exhibitors are enthusiastic about reconnecting and showcasing the latest technologies and services that will continue to drive the industry forward.'

IPPE will be held Tuesday through Thursday, January 25 – 27, 2022, at the Georgia World Congress Centre in Atlanta. The Expo will highlight the latest technology, equipment and services used in the production and processing of animal food, meat and poultry products. Combining the expertise from AFIA, NAMI and USPOULTRY, IPPE will also feature dynamic education programs focused on current industry issues.

Attendee registration will open October 4.

2022 IPPE show hours:

• Tuesday, January 25: 10 a.m. – 5 p.m
• Wednesday, January 26: 9 a.m. – 5 p.m
• Thursday, January 27: 9 a.m. – 3 p.m

The health and safety of everyone who attends IPPE continues to remain a top priority. IPPE is monitoring the changing protocols based on the Centres for Disease Control and Prevention (CDC) guidelines and will follow state and local government requirements regarding the coronavirus. Regular updates will be provided to all stakeholders as the situation warrants.

For more information visit the IPPE website, HERE.

 

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
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