Daisyfield Brand Products

The Routh family presently maintains controlling interest in the company with Thomas M. Routh as President and Chief Executive Officer. The present plant location, on Bogart Road, opened in 1970 and processed approximately 1800 hogs per day. The following is a timeline of changes and expansions to the facility:
- 1981: Addition of second floor carcass coolers and third floor offices.
- February 19

93: Addition of first floor curing room and second floor blast chill.
- June 1993: Introduction of ultrasound to measure hog carcasses.
- October 1995: Installation of three replacement smokehouses.
- July 1996: Installation of new cut floor. The current processing capacity is 4300 hogs per day with an average of 3300 hogs per day. 40 to 50 percent of the hogs are from Ohio with the balance coming from Michigan, Indiana, Illinois, and Pennsylvania. 90 to 95 percent of the hogs are purchased on a merit buying program. The curing department processes 25 to 30 percent of the hams and bellies, and the balance are sold fresh to processors. About 30 percent of J.H. Routh Packing Company's product is sold to retailers and distributors in Ohio. The balance of the product is sold to processors and distributors along the East Coast in semi load lots and a small percentage for export.