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Magro Processing to expand
Magro's Processing, Inc. of Auburn is exploring plans to more than double its size which will include an expanded retail area.
"We have an architect working on the plans and if everything goes right, we hope to be in our new facility by the fall and the start
of the deer season," said Tony Magro, president.
Magro's has been busy of late purchasing property for the expansion that will up the present size of 3,500 square feet to over
8,000. The most recent finalized last Friday, was the former Shutt Elevator property at Madison and Kennedy from the Landers
family.
Prior to that, an unoccupied building next door and two lots, one on either side of Fourth and Madison, were added. One now
houses two refrigerator trailers which will be eliminated.
Magro had hoped to establish a retail unit in Springfield plus a processing plant and retail outlet on Route 4 just south of the 104
Junction. But, after months of working and making no progress with the necessary factions, Magro said, "we had to go to a
backup plan."
Magro said "we like Auburn and wanted to stay here to continue to build our business which has seen growth every year since
we opened in 2002."
Plans call for the removal of the trailers and the construction of a storage building (36x40) at the southwest corner of Fourth and
Madison, next to Headlines.
The L-shaped building immediately to the east will be made into the cooler space, then the new elevator property will become
the processing, freezing, and retail area.
The business now employs 12 people at the peak season (fall) and Magro expects that more will be needed with the expansion,
such as the retail space, now about 400 square feet, to at least double that size.
The slaughtering end of the business, which is done only on Mondays, serves about 200 beef and hog farmers in an area that
goes as far south as Carlinville, Atlanta, to the north, Pittsfield to the west and Tower Hill to the east.
Magro, who says that the meat processing business is the second most regulated business (nuclear is No. 1), adds that the
new setup will be as good as any in the state. "We are inspected five days a week, sometimes especially on Mondays, when we
slaughter with two inspectors on hand," he adds.
As far as the elevator silos are concerned, Magro has not made a decision although one thought is to leave them to be used to
advertise.
Magro's Processing, Inc. of Auburn is exploring plans to more than double its size which will include an expanded retail area.
"We have an architect working on the plans and if everything goes right, we hope to be in our new facility by the fall and the start
of the deer season," said Tony Magro, president.
Magro's has been busy of late purchasing property for the expansion that will up the present size of 3,500 square feet to over
8,000. The most recent finalized last Friday, was the former Shutt Elevator property at Madison and Kennedy from the Landers
family.
Prior to that, an unoccupied building next door and two lots, one on either side of Fourth and Madison, were added. One now
houses two refrigerator trailers which will be eliminated.
Magro had hoped to establish a retail unit in Springfield plus a processing plant and retail outlet on Route 4 just south of the 104
Junction. But, after months of working and making no progress with the necessary factions, Magro said, "we had to go to a
backup plan."
Magro said "we like Auburn and wanted to stay here to continue to build our business which has seen growth every year since
we opened in 2002."
Plans call for the removal of the trailers and the construction of a storage building (36x40) at the southwest corner of Fourth and
Madison, next to Headlines.
The L-shaped building immediately to the east will be made into the cooler space, then the new elevator property will become
the processing, freezing, and retail area.
The business now employs 12 people at the peak season (fall) and Magro expects that more will be needed with the expansion,
such as the retail space, now about 400 square feet, to at least double that size.
The slaughtering end of the business, which is done only on Mondays, serves about 200 beef and hog farmers in an area that
goes as far south as Carlinville, Atlanta, to the north, Pittsfield to the west and Tower Hill to the east.
Magro, who says that the meat processing business is the second most regulated business (nuclear is No. 1), adds that the
new setup will be as good as any in the state. "We are inspected five days a week, sometimes especially on Mondays, when we
slaughter with two inspectors on hand," he adds.
As far as the elevator silos are concerned, Magro has not made a decision although one thought is to leave them to be used to
advertise.
Issue Date: April 17, 2008
