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  • National Fisheries Institute

    The National Fisheries Institute (NFI) is the nation’s leading advocacy organization for the seafood industry. Its member companies represent every element of the industry from the fishing vessels at sea to the national seafood restaurant chains. This water-to-table diversity allows NFI to speak with authority to decision makers in Washington, D.C., and impact public policy that will help secure a healthy future for all Americans.
    Visit website (http://www.nfi.org) >

  • National Food Processors Association

    The Food Products Association (FPA) is the principal scientific and technical trade association representing the food products industry. With two laboratory centers in Washington, DC, and Seattle, WA, FPA is the industry’s leading authority on food science and food safety. Since 1907, the food industry has relied on FPA for government and regulatory affairs representation, scientific research, technical assistance, education, communications, and crisis management.
    Visit website (http://www.fpa-food.org) >

  • National Frozen Food & Refrigerated Foods Association

    The National Frozen & Refrigerated Foods Association is uniquely positioned as an all-industry trade association, representing the interests of every segment of the National Frozen and Refrigerated Foods industry, including:

    Retailers
    Foodservice Operators
    Manufacturers
    Sales Agents
    Logistics Providers
    Distributors
    Suppliers
    International
    Visit website (http://www.nffa.org) >


  • National Pasta Association

    The NPA is the trade association for U.S. pasta manufacturers and related suppliers.
    Visit website (http://www.ilovepasta.org) >

  • National Restaurant Association

    Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry. Together with the National Restaurant Association Educational Foundation, the Association’s mission is to represent, educate and promote a rapidly growing industry that is comprised of 925,000 restaurant and foodservice outlets employing 12.5 million people.
    Visit website (http://www.restaurant.org) >

  • National Turkey Federation

    The National Turkey Federation is the national advocate for all segments of the turkey industry, providing services and conducting activities which increase demand for its members’ products by protecting and enhancing their ability to profitably provide wholesome, high-quality, nutritious products.
    Visit website (http://www.turkeyfed.org) >

  • Onion Commission

    Like the onion itself, the National Onion Association (NOA) has a long and impressive history. Founded in 1913, the NOA is the official organization representing growers, shippers, brokers, and commercial representatives of the U.S. onion industry.
    Visit website (http://www.onions-usa.org) >

  • P.A.C.A - Perishable Agricultural Commodities Act

    The Perishable Agricultural Commodities Act (PACA) fosters trading practices in the marketing of fresh and frozen fruits and vegetables in interstate and foreign commerce. It prohibits unfair and fraudulent practices and provides a means of enforcing contracts. Under the PACA, anyone buying or selling commercial quantities of fruit and vegetables must be licensed by the U.S. Department of Agriculture.
    Visit website (http://www.ams.usda.gov/fv/paca.htm) >

  • Produce Marketing Association

    The Produce Marketing Association, founded in 1949, is a not-for-profit global trade association serving more than 2,100 members who market fresh fruits, vegetables, and related products worldwide. Its members are involved in the production, distribution, retail, and foodservice sectors of the industry.
    Visit website (http://www.pma.com) >

  • Texas Chefs Association

    TCA is a statewide association comprised of 15 sub-chapters in major cities across Texas.

    TCA’s MISSION
    “It is our mission to promote the culinary profession and make a positive impact for culinarians through education and certification; while creating a fraternal bond of respect and integrity among culinarians in Texas.”
    Visit website (http://www.texchef.org) >


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