Wilbur S. Feagan, Springfield

After graduating from the University of Illinois in 1936 with a degree in engineering with extra hours in Sanitary Engineering, Wilbur Feagan took a job with the St. Louis Dairy Commission. This was the beginning of a lifetime of service to the Missouri Dairy Industry.

His career started at a time that corresponded with the revolution in the Dairy Industry that saw the beginning of uniform health ordinances throughout the state and nation, the change from raw to pasteurized milk for human consumption, and the marketing of milk through food stores rather than home delivery.

His first assignment was to the farm inspection division in the Cabool area. Here he assisted dairy farmers in complying with the St. Louis Milk Ordinance as it related to water supplies, waste disposal, and the construction of milking barns and milk houses together with the overall sanitation of all the facilities. His next assignment was as Dairy Plant Engineer. Again he was charged with seeing that all milk processing plants complied with the St. Louis Milk Code with special attention to proper pasteurization and sanitation. This was at a time when new processing equipment and new techniques were coming to the dairy industry and much emphasis was placed on ease of cleaning and temperature control. Some of the primary testing of plate heat exchangers and high temperature pasteurization was done at this time. A close working relationship with the Dairy Science Department at the University of Missouri helped in the establishment of these new techniques and procedure in producing high quality dairy products for the dairy industry and the consuming public. Much progress was made in a relatively short time and the St. Louis milkshed became an example for other communities to follow.

Mr. Feagan moved from St. Louis to Michigan. He served as Milk Specialist for the state of Michigan. Working closely with the State Health Department and the Kellogg Foundation, much progress was made in bringing the new dairy procedures all over the state. As a result of his knowledge and ability to work with all facets of the dairy and health departments, the change to quality controlled milk supplies became a reality within a short periof of time.

In 1941, Mr. Feagan moved to Kansas City, Missouri as administrator of their milk and ice cream program. His task was to bring them into compliance with their newly adopted U.S. Public Health Service Milk Ordinance Code. At that time some 200 raw milk dairies bottled and delivered in the Kansas City area. These dairymen were well organized and included a group producing “Certified Milk” under the supervision of the Kansas City Medical Society. The problems that had to be reckoned with were raw milk and properly tested herds.

The World War II years brought additional stress to the industry and probably hastened the change from raw to pasteurization and from home to food store marketing. As with his previous assignments, Mr. Feagan was able to meet these challenges and see his programs succeed. Always using education and cooperation rather than heavy handed enforcement, he was able to get the job done and make lifelong friends in the process.

Following the war Wilbur decided to change courses and took a position with the Bonne Terre Farming and Cattle Company at Bonne Terre, Missouri. As Farm Manager, he was responsible for the day-to-day operation of the farms, dairy herds, milk and ice cream plant, and meat processing facilities. The farm’s entire production was marketed through the company owned stores of the St. Joseph Lead Company.

Wilbur found his farm management position too confining and soon returned to Kansas City to work with the food industry as Sales Manager for the newly organized Klenzade Company. This company manufactured and marketed cleaning and sanitizing materials for the dairy and food industry. Using new and exotic products and a consultation approach to selling, this company grew and prospered. Again, Wilbur, using his unique abilities of education and cooperation, widened his sphere of influence and service to the dairy industry. Looking to greater opportunities in the food and Dairy equipment area he joined the Midwest Creamery and Dairy Supply Company as sales manager.

With the passing of the owner of the Midwest Creamery and Dairy Supply Company, Wilbur and a co-worker, Paul Higley since deceased, decided to move to Springfield, Missouri and start their own consulting business as “retirement” enterprise. That was 30 years ago and now as owner and CEO of the F & H Food Equipment Company, Wilbur at past 80 years of age, is still continuing to help others keep up to date and prosper in the food manufacturing business. Emphasis is on (but not confined to) the dairy and poultry business.

Although located in Missouri, Wilbur Feagan’s sphere of influence is nationwide and his ever widening circle of friends and co-workers covers the entire country. He has been recognized and honored by the Missouri Milk, Food, and Environmental Health Association and the International Association of Milk, Food, and Environmental Sanitarians.

The F&H Food Equipment Co. annually sponsors the BLACK PEARL award, given by the International Association of Milk, Food and Environmental Sanitarians. This award recognizes the outstanding firm considered to have complied with the purpose of the organization.

In May 1994 the MSM-UMR recognized Wilbur S. Feagan with their annual ENTREPRENEURIAL AWARD. This award recognizes those individuals who have “contributed to the economy, provided employment, and improved the quality of our lives”. Missouri Governor Carnahan made the presentation.

Wilbur lives in Springfield, MO with his wife Bette and spends some time in their vacation home in Colorado with frequent business trips to Washington D.C.