Meat+Poultry - July 2020 - 55

do these guys plan on doing? Do you see any
big improvements or movements?'"
Volpe's intent was to have enough
technicians in the field to not only service
equipment, but to look for trends and needs in
the marketplace. Another pillar of strength for
Jarvis is manufacturing excellence and using
the best technology to produce the highest
precision equipment. Volpe was fanatical
about the quality of the equipment, constantly
emphasizing, "If you make it accurate and make
it last, industry will buy it."
"We stay state of the art in technology,
which allows us to be very efficient," Jon
Jarvis said. "We use more sophisticated
manufacturing technology than anyone in the
state of Connecticut."
Jarvis emphasized the company's focus
on automation which "reflects our mission
and the need to be closely aligned with the
challenges and opportunities in the supply
chain. Awareness of topics and ideas that relate
to the food system continue to guide Jarvis for
the future."

THE STUNNING ACHIEVEMENT
In the mid-1990s, animal welfare became a
hot-button issue in the meat industry. Temple
Grandin, PhD, developed an auditing system
for monitoring and measuring animal handling
performance that identified a glaring weakness
in beef slaughtering plants' performance.
In 1996, only 64% of animals were stunned
properly, a deficiency requiring correction.
Part of the problem lay in the pneumatic
stunners that many plants used at the time. The
stunners were fraught with issues.
The pneumatic stunners in the marketplace
in the 1990s, Volpe said, were "Stud stunners-nail guns that had been modified to be a
pneumatic captive bolt stunner."
Responding to requests to manufacture a
better stunner with their trademark technology,
the Jarvis team went to work. They designed a
new stunner from the ground up, and in 2003,
delivered the USSS 1 pneumatic stunner. With
its unique and patented air accumulator system,
it developed consistent air pressure for every
stun, effective the first time and every time.
Jarvis quickly dominated the pneumatic
stunner market, not only in North America,
but around the world. Once again, Jarvis
revolutionized the meat industry.

RESPECT, APPRECIATION
Those who knew Volpe have nothing but praise
for his work and his career.
Abdul, who worked with him since 1974
said, "I'd like people to know that he was
this absolutely dedicated man; dedicated to
the industry, dedicated to the company, and
dedicated to the employees of the company.
Everything he did was to make things better."
Greg Hanson, vice president of service and
sales said, "We're a team effort, we're a family.
As long as you worked hard and honest and
were a team player, we'd all have success, and
we did. It was a great ride, almost 40 years with
him, and I miss him greatly."
In 2017-18, Volpe brought animal welfare
experts to the Jarvis factory to tour the factory
and brainstorm ideas about animal welfare.
Grandin was one of the attendees.
"They've been very elevated by the things
he (Volpe) did," Grandin said. "Another thing
about Vin Volpe, he was totally interested in
the product. It was all about making something
that worked." She concluded, "The world
needs more Vin Volpes."
Kurt Vogel, PhD, associate professor at
the University of Wisconsin, River Falls, was
another visitor. A year later, he requested
assistance from Jarvis with equipment he
needed for a research project. Volpe called and
agreed to help. Anticipating a long process,
Vogel was surprised when Volpe emailed 10
days later to inform him that the equipment he
requested was on the way.
"It was a small, one-off sort of tool that
didn't have much potential for patenting
because sales would be so limited. It didn't
matter much to Jarvis as a company, but it
mattered a lot to me. The fact that he made
something so small a priority left a lasting
impact on me. Mr. Volpe was a giant in the
field. His passing left a void that won't be
completely filled."
Jon Jarvis summed up Volpe's
extraordinary impact on the meatpacking
industry: "He's a legendary guy with a special
style all his own. Everybody's going to miss
him. But we have a great foundation, and great
company to work from, so I personally look
forward to the future and what we're going to
do with it. He gives us a foundation to spring
forward from in ever more interesting and
dynamic ways."
www.meatpoultry.com | 07.20 | MEAT+ POULTRY

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Meat+Poultry - July 2020

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