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Seaboard Foods Welcomes New President and CEO Chad Groves

Seaboard Foods has announced the appointment of Chad Groves as the new President and CEO, following the retirement of former CEO Peter Brown. Groves, who previously served as Senior Vice President of Global Sales, Marketing, and Innovation, officially assumed his new role on July 1. His extensive experience in sales and marketing is expected to drive Seaboard Foods’ commitment to innovation, customer service, and product quality.

Under Groves’ leadership, Seaboard Foods aims to further strengthen its renowned Prairie Fresh® and Daily’s® brands in both domestic and international markets. The company looks forward to leveraging Groves’ expertise to continue its trajectory of growth and excellence in the pork industry.

In his previous roles, Groves has been instrumental in advancing Seaboard Foods’ market position and enhancing its product offerings. His leadership is anticipated to bring a renewed focus on strategic initiatives, including sustainability and technological advancements in pork production.

The succession plan ensures a seamless transition, reflecting Seaboard Foods’ dedication to maintaining leadership stability and continuity. The company has expressed confidence in Groves’ vision and capability to lead Seaboard Foods into a new era of success.

This leadership change marks an exciting chapter for Seaboard Foods, promising continued innovation and excellence under Groves’ guidance.

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Dr. David Rosero: Fat Quality in Swine Diets

Video: Dr. David Rosero: Fat Quality in Swine Diets

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.