2012-075 RES APPROVING AND AUTHORIZING TAX ABATEMENT AGREEMENT WITH CAMPBELL SOUP

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1.1 The effective date of this AGREEMENT is the 27t�' day of August, 2012, with tax abatement beginning with the tax year commencing January 1, 2014, and expiring on December 31, 2020. II. Area to be Improved 2.1 The PROJECT consists of new building modifications to the real property of the OWNER, and the addition and installation of equipment and personal property described in Article III, below, all to be performed by OWNER within an existing building of the OWNER at the OWNER'S plant in Paris, Lamar County, Texas. Collectively, all such improvements which are the subject hereof shall be called the "IMPROVEMENTS". The IMPROVEMENTS shall be located upon and within the OWNER'S current facilities consisting of the OWNER'S land also described in Exhibit A, attached hereto and made a part hereof for all purposes (as are all Exhibits which are mentioned herein), and within the building at the location shown within the drawings attached hereto as Exhibit B. The land and building are herein called the "PROPERTY". III. Improvements 3.1 The installation of the IMPROVEMENTS will require engineering and design work, procurement of equipment, infrastructure and utilities modifications and electrical and mechanical installation at the PROPERTY. The IMPROVEMENTS are being made to enable the OWNER to manufacture fresh refrigerated soups in pouch and cup formats. The IMPROVEMENTS are described as follows: A. To the real property of OWNER, building modifications to segregate "Ready To Eat" ("RTE") production from remaining manufacturing spaces to provide a sanitary environment for RTE products, and to support specific pieces of manufacturing equipment. This includes floor, wall, and ceiling finishes, as well as some structural changes to the building. Modifications will occur in 5 major areas of the RTE space: preparation, blending, filling/chilling, packaging, and finished goods warehouse. B. Refrigeration equipment and infrastructure to support the required product chiller, conditioned manufacturing spaces, product/ingredient storage spaces, and refrigerated dock. C. Ingredient preparation equipment, including Hand Scaling equipment; an extractor for bulk frozen ingredients; 4 frozen ingredient and 2 dry ingredient batching stations; and fresh cream/milk handling system. D. Premix systems, including emulsion and thickener systems will be relocated into the new space.