Each week, NCC will feature in a short spotlight column the official representative from each of our Allied Leader and Allied Member companies. This week’s Allied Leader Member Spotlight is CJ Bio’s Vice President and GM of North America and NCC representative Joe Lucas. Joe also serves on NCC’s Executive Committee.

We asked Joe three questions:

In 2-3 sentences, describe what good or service your company provides to the broiler industry.

CJ America supplies feed-grade amino acids to the broiler industry through our Bio division. Amino acids, the building blocks of protein, help our customers lower their feed costs while optimizing the nutrition, health, and well-being of their chickens. CJ is the only basic manufacturer of 8 out of the 10 essential amino acids. CJ Bio has invested over $400 million in our fermentation facility in Fort Dodge, Iowa ensuring domestic production for several of these key products. Our global manufacturing base with 7 plants in 5 countries also provides additional security of supply. CJ Bio is a division of CJ Group, a S. Korean based company with four major businesses:

  • Foods – Korean frozen offerings through Bibi Go brands and the largest pizza manufacturer in the USA through Schwan’s (acquired in 2019).
  • Entertainment and media – 2020 Academy Award for Best Picture with the movie Parasite.
  • Transportation and Logistics
  • CJ Bio – biotech with food and feed grade amino acids, flavors, and biomaterials businesses

Can you briefly describe your position and responsibilities within the company?

As Vice President and GM of North America for CJ Bio, I lead CJ’s Animal Nutrition and Health business in North and Central America. We have built an experienced team of technical, commercial, supply chain, and operations professionals to serve our customers in these markets. We strive to be a respected and trusted supplier to most of the producers in the NCC.  We are grateful for the business NCC members are awarding to CJ.

What is your favorite chicken dish?

My favorite chicken dishes are many. If I’m allowed to pick two, they are skinned, but bone-in, smoked chicken drumsticks, and marinated grilled boneless skinless thighs.  At the risk of being boastful, for friends and family pot-lucks – I’m often asked to prepare dozens of the drumsticks.