MPILP

In Puerto Rico: A Shining Facility on a Hill

The mood was festive on August 5th as local dignitaries, cooperative development leaders, USDA’s State Rural Development Director, and Flower Hill Institute's Regional Directors joined Puerto Rican farmers beneath two tents offering shade from the searing sun on a hilltop in Guaynabo, Puerto Rico.

The occasion: the grand reopening of the Puerto Rico Meat Processing Center, acquired earlier this year by Cooperativa de Porcicultores de Puerto Rico, a cooperative owned by more than 70 hog producers in the region.

Heywood Provisions Flies High with Quality Products

Heywood Provisions is flying high these days. 

Literally.

The small further-processing enterprise tucked into an industrial park in urban Atlanta has grown exponentially since Patrick Gebrayel first opened for business in 2011.

After graduating from the Culinary Institute of America, Gebrayel worked under legendary French Chef Jean-Louis Palladin in Washington, D.C., and then moved to Atlanta. Frustrated by the lower quality sausages he was working with at an Atlanta-area country club, he set out to create a business specializing in unique, high-quality meat and value-added products while supporting local livestock farmers.