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Source: Tom Johnston, MEATINGPLACE.COM, 9/8/08
Smithfield Beef Group has resolved to combat an oft-cited odor emanating from its Green Bay, Wis., rendering plant by increasing the height of the facility's emissions stack, according to the Green Bay Press-Gazette.
Smithfield said raising the stack to 150 feet from 51 feet should curb the odor that residents have complained about for years.
"The wind conditions determine where the plume is going to move," Smithfield environmental director Mark Ritsema was quoted as saying. "By raising the stack to 150 feet, the odor should be sufficiently dispersed by the time it comes back down."
According to the Gazette, however, that wasn't exactly what some residents had in mind when Smithfield announced its intentions to remedy the problem.
The stack addition will cost the company $350,000 and is expected to be in operation by spring 2009.
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