Ruth Kimmelshue, president of both Cargill Meat Solutions and the company’s turkey and cooked meats business, has been appointed to a corporate position, joining an executive team responsible for overseeing Cargill’s international animal protein and salt operations, effective March 1.
Additionally, Kimmelshue has been named to the Cargill Corporate Center executive team, which provides global leadership, counseling and guidance in support of the company’s long-term strategic business and societal objectives. She will be based in Wichita, Kansas, and will continue leading the Cargill Turkey & Cooked Meats business and serving as president of Cargill Meat Solutions.
“We are pleased that Ruth will be serving in a broad corporate capacity,” stated Cargill CEO Dave MacLennan. “She is a proven leader whose collaborative style has resulted in achievement of whatever goal is at hand. Her success as a leader in our various businesses, combined with her record of building strong teams, will be invaluable to Cargill as we embark on our second 150 years of nourishing people and helping the planet thrive.”
Prior to assuming her current role as president of the Cargill turkey business in March 2013, Kimmelshue served more than four years as president of Cargill Salt, based in Minneapolis. Much of her career has been in the grain and oilseeds businesses, including two years with Cargill AgHorizons. She also led Cargill Supply Chain Solutions, an internal team that brought supply chain capabilities and support to Cargill's global businesses.
Kimmelshue joined Cargill in 1999 with the company’s acquisition of Continental Grain, where she had worked for 13 years in various merchandising, trading and management roles in the United States and Switzerland. She earned both a bachelor of arts in international relations and a master of arts in agricultural economics from Stanford University. Kimmelshue grew up on an almond and bean farm in northern California. She, her husband Gary Reding and their three children reside in Wichita.