Fresh-to-market requirements are among the dictators of site decisions for many food processors, says John Schook, program manager, food and beverages, for Carter & Burgess' engineering group.
      "A lot of retailers are requiring processors to store, package and combine shipments to a region," Schook says. "This is a big site selection criterion for companies supplying fresh produce or beef to a major metro area. Some of these companies design facilities to feed large regional markets while others are designed to feed major distribution chains of retailers."
      Craig Morgan, Carter & Burgess' manager of real estate services, says other crucial factors are the availability of water and wastewater treatment facilities. He says the scarcity of water in some areas of Western states is influencing site decisions. Refrigerated food distribution centers can require 300,000 gallons (1.14 million liters) or more a day to operate, and food processors use much more, he says. A consistent source of electricity is also essential.
      "Power is crucial," Morgan says. "You need to have a very reliable first source of energy and a very reliable second source."
      Schook says it's essential to site produce and meat processing facilities away from forests and wetlands in order to reduce the possibility of rodent and insect contamination. "We look for the high ground away from wildlife," Schook says.
      Schook says improved technology is gradually eliminating unskilled labor in the food processing work force. He says workers now need to be moderately or high-skilled to run an maintain modern processing equipment. One of the biggest advances in equipment has come in the packaging rooms of suppliers of pre-packaged foods, he says.