Georgia seeking National Peanut Board nomineesGeorgia seeking National Peanut Board nominees
• The GPC will hold a nominations election to select two nominees each for member and alternate to the National Peanut Board (NPB) during a meeting on March 15, 2012, at 1:30 p.m. at the GPC headquarters, 110 East Fourth Street, Tifton, Ga.
February 16, 2012
The Georgia Peanut Commission (GPC) is seeking eligible peanut producers who are interested in serving on the National Peanut Board.
The GPC will hold a nominations election to select two nominees each for member and alternate to the National Peanut Board (NPB) during a meeting on March 15, 2012, at 1:30 p.m. at the GPC headquarters, 110 East Fourth Street, Tifton, Ga.
All eligible peanut producers are encouraged to participate. Eligible producers are those who are engaged in the production and sale of peanuts and who own or share the ownership and risk of loss of the crop.
John Harrell of Whigham is the current Georgia National Peanut Board member and Andy Bell of Climax, Ga. serves as the alternate.
The term for the current Georgia board member and alternate expires Dec. 31, 2012.
USDA requires two nominees from each state for each position of member and alternate.
The National Peanut Board will submit Georgia’s slate of nominees to the U.S. Secretary of Agriculture, who makes the appointments.
The National Peanut Board encourages inclusion of persons of any race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family status.
NPB encourages all persons who qualify as peanut producers to attend the meeting and run for nomination.
It is USDA's policy that membership on industry-government boards and committees accurately reflect the diversity of individuals served by the programs.
The Georgia Peanut Commission has been working for farmers in the areas of peanut promotion, research and education since 1961.
For more information on the nomination meeting, contact the Georgia Peanut Commission at 229-386-3470 or via email at [email protected].
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