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Poultry Times November 5, 2012Volume 59, Number 23

www.poultrytimes.net

David Lathem named Egg Producer of the YearSAN DIEGO, Calif. — David

Lathem, president and CEO of Lathem Farms in Pendergrass, Ga., has been named Egg Producer of the Year by the United Egg Producers.

The award, presented during UEP’s annual meeting here, reads:

“In recog-nition of his l e a d e r s h i p and construc-tive efforts for a united egg industry dur-ing a time of uncertainty. For his com-mitment and c o u n t l e s s hours of dedi-

cation representing the Board and his fellow egg farmer members in trying to resolve conflicting state egg laws with the passage of federal

legislation.”Lathem, who served as UEP

chairman of the board for 2011, was also re-elected to the post for the coming year.

He has also served as a director and past president of the Georgia Egg Association and as a a director on the American Egg Board.

Lathem is the second-generation egg farmer operating the family farm started by his father in 1960. He began working full time in the business upon graduation from the University of Georgia.

After purchasing the business with about 300,000 hens in 1990, he began growing the company and now owns and markets the eggs from approximately 1.3 million hens.

President’s awardRandy Green, government affairs

representative for UEP in Washing-ton, D.C., received the Presidential Award presented by the UEP presi-dent. The award recognizes people that play an important role in help-ing UEP provide the best possible service for its members.

Green graduated from Texas A&M University and has worked as a legislative assistant for key legislators in agriculture, including Rep. Charles Stenholm (D-Texas) and Sen. Richard Lugar (R-Ind.). He also served as chief of staff for the Senate Agricultural Committee.

In 1999 he joined the McLeod, Watkinson & Miller firm and began working with UEP and the egg in-dustry.

UEP noted that “He has been of tremendous help to UEP as we at-tempt to educate members of Con-gress on the reasons why egg farm-ers need passage of our federal egg legislation.”

Officers & boardOfficers and board members were

elected during the annual member-ship meeting.

Officers, in addition to Lathem, are:

Jim Dean, Center Fresh Group, first vice chairman.

Ron Truex, Creighton Broth-ers, second vice chairman.

Kurt Kreher, Kreher’s Farm Fresh Egg, treasurer.

Cliff Lillywhite, Oakdell Egg Farms, secretary.

Board members are Gary West, J.S. West Cos.; Steve Gemperle, Gemperle Enterprises; Gordon Satrum, Willamette Egg Farms; Mark Oldenkamp, Valley Fresh Foods; Amon Baer, J&A Farms; Tom Hertzfeld Jr., Hertzfeld Poul-try Farm; Marcus Rust, Rose Acre Farms; David Thompson, Pearl Valley Eggs; Mike Puglisi, Puglisi

Egg Farm; Brian Barrett, Feather Crest Farms; Trey Braswell, Bras-well Foods; Jacques Klemp, Dixie Egg Co.; Tad Gross, Hemmelgarn & Sons; and Steve George, Fremont Farms of Iowa.

Also Bob Krouse, Midwest Poul-try Services; Glenn Hickman, Hick-man Family Farms; Daren Rigtrup, Rigtrup Egg Farm; Roger Deffner, National Food Corp.; Terry Baker, Michael Foods; Steve Herbruck, Herbruck’s Poultry Ranch; Bill Rehm, Daybreak Foods; Roger Seger, Layers Inc.; Ronald Gay-man, Hillside Poultry Farm; Dolph Baker, Cal-Maine Foods; Brent Booker, Country Charm Eggs; Gregg Clanton, ISE America; Rich-ard Simpson, Simpson’s Eggs; Pe-ter Forsman, Forsman Farms; and Steve Boomsma, Centrum Valley Farms.

Lathem

National Turkey Federation

Turkeys, turkeys and more turkeys: The National Turkey Federation notes that nearly 88 percent of Ameri-cans that it surveyed eat turkey at Thanksgiving. It also notes that the average weight of turkeys purchased for Thanksgiving is 16 pounds, meaning that approximately 736 million pounds of turkey were consumed in the U.S. during Thanksgiving last year.

NTF sends comments to EPA on ethanol

WASHINGTON — The National Turkey Federation, in collaboration with its members, has submitted more than 1,500 comments to the Environmental Protection Agency, requesting a full or substantial waiver of the Renewable Fuel Stan-dard (RFS) in order to prevent an animal feed crisis and soaring food costs in the coming months.

The federation and its members asked EPA for a waiver for the re-mainder of 2012 and all of 2013, citing severe economic harm to the livestock and poultry industry and the nation as a whole.

“NTF collected more than 1,500 comments that spoke with one voice,” said NTF President Joel Brandenberger. “Each comment

made it painfully evident that the RFS is hurting the average Ameri-can, our nations’ agriculture and livestock and poultry businesses. We are looking to EPA to use the waiver process as it was intended. If a waiver is not granted after this clear cry for help, then the current system is irreparably flawed.”

The EPA was seeking comments in response to petitions from Ar-kansas and North Carolina which sought a substantial wavier from the RFS, opening a comment period that closed Oct. 11.

NTF noted in their comments that EPA’s waiver has inflicted severe economic harm to their industry,

See Comments, Page 9

2 POULTRY TIMES, November 5, 2012

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Food safety crucial as Hurricane Sandy impacts East CoastWASHINGTON — Hurricane

Sandy, noted as a “Superstorm,” made landfall on Oct. 29 along the New Jersey coastline and wreaked havoc and destruction to the North-east with strong winds, heavy rain and flooding.

The USDA Food Safety & In-spection Service was urging people to take steps to ensure that they had access to safe food.

Power outages and flooding that often result from weather emergen-cies compromise the safety of stored food, and planning ahead can mini-mize the risk of foodborne illness.

“Keeping food at safe storage temperatures in a power outage and away from flood waters is crucial to avoiding foodborne illness in weather emergencies,” USDA Un-dersecretary for Food Safety Dr. Elisabeth Hagen said. “As a last re-

sort for food safety, when in doubt, throw it out.”

The publication “A Consumer’s Guide to Food Safety: Severe Storms and Hurricanes” can be downloaded and printed for refer-ence during a power outage. FSIS’ YouTube video “Food Safety Dur-ing Power Outages” also has in-structions for keeping frozen and refrigerated food safe.

FSIS is providing relevant food safety information regarding the storm from its Twitter feed @US-DAFoodSafety. To get tweets about food recalls and weather-related food safety issues affecting just your state, follow @XX_FSISAlert, re-placing XX with your state or terri-tory’s postal abbreviation.

Weather emergenciesSteps to follow to prepare for a

possible weather emergency: Keep an appliance thermom-

eter in the refrigerator and freezer to help determine if food is safe dur-ing power outages. The refrigerator temperature should be 40 degrees F or lower and the freezer should be zero degrees F or lower.

Store food on shelves that will be safely out of the way of contami-nated water in case of flooding.

Group food together in the freezer — this helps the food stay cold longer.

Freeze refrigerated items such as leftovers, milk and fresh meat and poultry that you may not need im-mediately — this helps keep them at a safe temperature longer.

Have coolers on hand to keep refrigerator food cold if the power will be out for more than four hours.

Purchase or make ice and store in the freezer for use in the refrigera-tor or in a cooler. Freeze gel packs ahead of time for use in coolers.

Plan ahead and know where dry ice and block ice can be pur-chased

Power outagesSteps to follow if the power goes

out: Keep refrigerator and freezer

doors closed as much as possible. A refrigerator will keep food

cold for about four hours if you keep the door closed.

A full freezer will keep its temperature for about 48 hours (24 hours if half-full).

If the power is out for an ex-tended period of time, buy dry or block ice to keep the refrigerator as cold as possible. Fifty pounds of dry ice should keep a fully-stocked 18-cubic-feet freezer cold for two days.

AfterwardsSteps to follow after a weather

emergency: Check the temperature in the

refrigerator and freezer. If the ther-

mometer reads 40 degrees F or be-low, the food is safe.

If no thermometer was used in the freezer, check each package. If food still contains ice crystals or is at 40 degrees F or below when checked with a food thermometer, it may be safely refrozen.

Discard any perishable food (such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items) that have been kept in a refrigerator or freezer above 40 de-grees F for two hours or more.

Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Containers that are not waterproof include those with screw-caps, snap lids, pull tops and crimped caps. Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.

Thoroughly wash all metal pans, ceramic dishes and utensils that came in contact with flood wa-ter with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 tablespoon of un-scented, liquid chlorine bleach per gallon of drinking water.

Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flex-ible, shelf-stable juice or seafood pouches) can be saved.

Use bottled water that has not been exposed to flood waters. If bot-tled water is not available, tap water can be boiled for safety.

Never taste food to determine its safety.

When in doubt, throw it out. An FSIS public service an-

nouncement illustrating practical food safety recommendations for handling and consuming foods stored in refrigerators and freezers during and after a power outage is available in 30- and 60-second ver-sions at www.fsis.usda.gov/news/Food_Safety_PSA.

Videos about food safety dur-ing power outages are available in English, Spanish and American

Sign Language on FSIS’ YouTube channel, www.youtube.com/US-DAFoodSafety.

Podcasts regarding food safety during severe weather, power out-ages and flooding are available Eng-lish and Spanish on FSIS’ website at www.fsis.usda.gov.

Consumers with food safety ques-tions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at www.AskKaren.gov, and the USDA Meat and Poultry Hotline can be reached at 888-674-6854.

Livestock safetyMake sure barns and structures

where livestock can be sheltered are in good repair.

Calculate the feed and water requirements to maintain livestock and poultry during an emergency.

Make preparations for protect-ing feed and water supplies and pro-viding emergency electrical power if necessary.

If possible, cover feed and forage stored outdoors with a tarp or plastic sheeting. Routinely cover open water supplies, such as troughs and stock tanks.

More information can be ob-tained at www.usda.gov/disaster; and www.ready.gov.

3POULTRY TIMES, November 5, 2012

U.S. & Panama set date for trade agreementWASHINGTON — On Oct. 22,

U.S. Trade Representative Ron Kirk and Ricardo Quijano, minister of Commerce and Industry of the Government of Panama, exchanged letters in which they determined that the United States-Panama Trade Promotion Agreement will enter into force as of Oct. 31, 2012.

This announcement follows com-pletion of a thorough review by the United States and Panama of their respective laws and regulations re-lated to the implementation of the agreement.

Kirk welcomed the decision to have the agreement enter into force on Oct. 31.

“Under this comprehensive agreement, Panama will eliminate tariffs and other barriers to U.S. ex-

ports, which will promote economic growth, and expand trade between our two countries,” he said. “This agreement also provides U.S. firms and workers improved access to customers in Panama’s $22 billion services market, including in areas such as financial, telecommunica-tions, computer, express delivery, energy, environmental and profes-sional services.”

“Panama is one of the fastest growing economies in Latin Amer-ica, expanding 10.6 percent in 2011, with forecasts of between five to eight percent annual growth through 2017,” Kirk noted. “That adds up to support for more well-paying jobs across the United States. The increased access to this expanding market is backed by the agreement’s

strong enforcement provisions.”After entry into force of the agree-

ment, Panama will immediately reduce or eliminate tariffs on U.S. industrial goods, currently averag-ing 7 percent, with some tariffs as high as 81 percent.

More than 86 percent of U.S. exports of consumer and industrial products to Panama will become duty-free immediately, including information technology equipment, agricultural and construction equip-ment, aircraft and parts, medical and scientific equipment, environmen-tal products, pharmaceuticals and fertilizers.

AgricultureAdditionally, U.S. agricultural

exports will also benefit from this agreement. U.S. agricultural goods currently face an average tariff of 15 percent, with some tariffs as high as 260 percent.

Nearly half of U.S. exports of ag-ricultural commodities to Panama will immediately become duty-free, including wheat, barley, soybeans, high-quality beef, bacon and almost all fruit and vegetable products, with most of the remaining tariffs to be eliminated within 15 years.

As noted, the agreement will also provide significant new access to Panama’s $22 billion services mar-ket, supporting increased market opportunities for U.S. service pro-viders, officials noted.

For example, Panama agreed to eliminate measures that prevented

companies from hiring U.S. profes-sionals, and to phase-out market re-strictions in cable television.

The agreement also includes important disciplines relating to customs administration and trade facilitation, technical barriers to trade, government procurement, investment, telecommunications, electronic commerce, intellectual property rights and labor and envi-ronmental protection.

Panama’s strategic location as a major shipping route also enhances the importance of the agreement, the USTR noted. Approximately two-thirds of the Panama Canal’s annual transits are bound to or from U.S. ports.

More information can be obtained at www.ustr.gov/uspanamatpa.

USDA drought assistance has aim to minimize impact on 1M acres

WASHINGTON — The US-DA’s efforts to help producers re-bound from drought have touched more than 1 million acres of farm-land across the country as nearly 2,000 producers took advantage of conservation funding targeted to drought-stricken areas by USDA’s Natural Resources Conservation Service.

NRCS made more than $27 million available to farmers and ranchers to make conservation im-provements, spurring recovery and ensuring lands are more drought resistant in the future.

“This tremendous response re-flects the severity of this year’s drought conditions,” said U.S. Agriculture Secretary Tom Vil-sack. “The level of producer par-ticipation is also a testament to the hard work of USDA and other fed-eral agencies to help farmers and ranchers weather one of the worst

droughts in decades.” NRCS provided financial and

technical assistance to help crop and livestock producers in 22 states apply conservation practices, in-cluding conservation tillage, cover crops, nutrient management, pre-scribed grazing, livestock watering facilities and water conservation practices.

These actions build healthier soil that lead to better harvests and cleaner water and air.

“The conservation investments made by these producers today will continue to improve the resilience of their lands in the face of drought as well as other natural events that are out of their control,” Vilsack said. “The farmers and ranchers that have voluntarily implemented conservation improvements have taken an important step toward building drought resistance into their operations.”

Affected statesExceptional drought continues

to dominate sections of Arkansas, Colorado, Georgia, Iowa, Kansas, Kentucky, Missouri, Nebraska, New Mexico, Oklahoma, South Dakota, Tennessee, Texas and Wy-oming, causing widespread losses of crops and pastures and water shortages in reservoirs, streams and wells.

Alabama, Illinois, Indiana, Michigan, Mississippi, Nevada, South Carolina and Utah are under extreme drought, with accompany-ing major losses of crops and pas-ture, widespread water shortages and restrictions on water use.

Producers and landowners are encouraged to visit the NRCS website — www.nrcs.usda.gov — or stop by their local NRCS of-fice to find out if they are eligible for drought assistance, the depart-ment noted.

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Poultry Timeswww.poultrytimes.net

By Steve WillardsenSpecial to Poultry Times

WASHINGTON — On June 27, December corn was trading at $6.33 per bushel, and people were just be-ginning to realize that the “dry spell” in the corn belt might be something a bit more serious.

By Aug. 21, that same December corn was $8.39 per bushel be-fore “settling” back to $7.53 in the days f o l l o w i n g . Corn futures through June 2013 delivery are trading at around $7.50 per bushel.

Given that feed is ap-

proximately 70 percent of the cost of producing a turkey, the rapid escala-tion of corn prices, combined with the fact that they have remained at an elevated level, there is cause for alarm.

One year ago, frozen turkey wings were 94 cents per pound, fresh tur-key drumsticks were at 91 cents per pound, and fresh turkey breast was $2.75 per pound. Today, those same products are selling at 46 cents (-51 percent), 58 cents (-36 percent) and $2.20 (-20 percent), respectively.

Having your end-product prices drop precipitously while your input costs soar is not a recipe for near term, or long term, business suc-cess.

Clearly, the turkey industry has its work cut out for it. Every company out there is going to have to take a hard look at their marketing and pro-duction plans and make some tough choices.

And yet I remain an optimist.Part of that is because I’ve been in

the turkey industry for 40 years, and I know it to be a resilient industry made up of tough, savvy, dedicated and passionate competitors.

We’ll work our way out of this mess (though I don’t deny the pic-ture could get a little bleaker before things turn around). Consumers won’t stop eating turkey and we’ll be there to produce it for them.

Another part of my optimism comes from what I see as chairman of the National Turkey Federation.

The market conditions will re-main tough for a while, but the leg-islative and regulatory environment has the potential to take some posi-tive turns.

(Please note that I am writing this six days BEFORE the November election.

Who ultimately wins the presi-dency and control of Congress might make me slightly more, or slightly less, optimistic, but I think the opportunities will remain strong regardless of the outcome.)

Now, I would like to touch on four issues in particular.

Food safetyUSDA and its Food Safety & In-

spection Service (FSIS) are on the verge of promulgating a New Poul-try Inspection System rule that rep-resents the logical next step forward in modernizing our nation’s food safety regulations. It will focus gov-ernment inspectors more closely on those activities that help control the presence of pathogens on raw poul-try and meat.

Beyond that, I think the turkey in-dustry should feel very good about the work the National Turkey Fed-eration has done during the last year in creating forums where industry experts meet to develop new strate-gies to further control the presence of salmonella and other naturally occurring pathogens in the food supply.

NTF continues to do a great job maintaining a dialogue with FSIS, The Centers for Disease Control and Prevention (CDC) and other government agencies that influence food safety policy. While there still are plenty of people inside and out-side the government who would like to turn away from a science-based path forward, the current combina-tion of industry initiative and gov-ernment modernization bode well for food safety in 2013.

Renewable fuels policyThere is a misconception that

NTF and the turkey industry are anti-ethanol. That’s not true. We all understand the need to develop sources of domestic energy. How-ever, at NTF, we believe that the corn-based ethanol industry in this country, being more than 30 years old, should be ready to stand on its own in the marketplace without government mandates, subsidies or other support.

That’s why NTF worked closely with others in the meat and poultry industry to urge eight governors to petition the Environmental Protec-tion Agency (EPA) for a waiver of the Renewable Fuels Standard (RFS). EPA likely will have ruled on waiver petitions from Arkansas and North Carolina by the time you read this, but the fact that more than 1,500

people in the turkey industry joined NTF in submitting comments on the waiver request speaks volumes. Re-gardless of what EPA decided, it is clear the RFS needs the same scru-tiny that Congress gave the ethanol

tax credit and import tariff. Additionally, NTF is participat-

ing in numerous coalitions, the most recent being Smarter Fuel Future,

ViewpointCompiled by Barbara Olejnik, Associate Editor

770-718-3440 [email protected]

Turkey industry plans for challenging 2013

Steve Willardsen, president of Car-gill Value Added Meats in Wichita, Kan., is chairman of the National Turkey Federation with offices in Washington, D.C.

Willardsen

“‘The market conditions will remain tough for a while, but the legislative and regulatory environ-ment has the potential to take some positive turns.’

Steve WillardsenChairman, National Turkey Federation

See Willardsen, Page 5

POULTRY TIMES, November 5, 20124


which is voicing concern, along with other organizations, about the nega-tive effects of the RFS. This group will build on earlier efforts and ex-pand awareness of the economic, environmental, hunger and engine-performance implications of cur-rent U.S. biofuels policy and further unite the voices urging Congress and the administration to revisit the RFS. NTF and its coalition partners will continue pressing ahead for re-form of the federal renewable fuels policy, and we believe the progress of 2011 and this year will continue into 2013.

Environmental issues

Operating a turkey complex in the Chesapeake Bay watershed, and an-other in the Illinois River watershed, has given me a first-hand look at the business impacts of overreaching government regulation and out-of-control environmental litigation. In the Chesapeake Bay, EPA is ignoring clear scientific evidence by setting regulatory standards that unfairly

target the turkey and chicken indus-tries. In 2009, in the Illinois River watershed of Arkansas, Missouri and Oklahoma, poultry companies were the target of a massive trial that unfairly alleged environmental damage from the legal application of poultry litter on farm land. No final ruling has been issued in the case.

The challenges remain daunting. NTF has joined numerous organiza-tions in suing EPA over the Chesa-peake Bay initiative, and Congress still has not clarified whether farm operations should be subject to lawsuits like the one in Oklahoma. However, the radical environmen-talists’ agenda has not progressed as rapidly as they hoped, and I am optimistic that there will be oppor-tunities in the coming year to further steer environmental regulation back toward a common-sense, science-based approach.

Animal welfareHere, there are two separate issues

to be considered: the animal rights activists’ agenda and the regulation of the medications that help treat

disease in turkey.In the first instance, the animal

activists continue to attack the in-dustry on a variety of fronts. But, the activists are beginning to suffer some setbacks. Congress this year rebuffed an attempt to get the federal government involved in setting wel-fare standards for egg-laying hens. The activists certainly won’t be de-terred by this single loss, but it does demonstrate that Washington is not as fertile a ground for their agenda as they had hoped, which gives us reason to be encouraged going into 2013.

Similarly, we are cautiously op-timistic about the Food and Drug Administration’s (FDA) approach toward regulating so-called “pro-duction” antibiotics (those that are given for disease prevention). The agency has resisted activists’ calls to ban the on-farm use of so-called “medically important” antibiotics and, instead, has proposed a vol-untary approach to adjusting the circumstances in which the drugs can be used.

When FDA issues its final guid-ance in the coming year we will have

a better feel for how this program would work. NTF and the turkey industry may not like every aspect of FDA’s final product, but it is sig-nificant that the agency chose not to pursue mandatory regulation.

On a final note, more than 500 turkey industry executives will con-verge in San Diego early next year to discuss these issues and more at NTF’s 2013 Annual Convention.

Scheduled for Feb. 13-16, at the Lowes Coronado Bay Resort, the meeting will give turkey industry executives a chance to think inno-vatively about these and other im-portant issues currently affecting its ability to ensure a profitable fu-ture. Attendance is encouraged for all who want to be prepared for the journey we face together in what ap-pears to be a challenging 2013.

•Willardsen(Continued from page 4)

Turkey roasting times from the National Turkey Federation WASHINGTON — The National

Turkey Federation recommends roasting a turkey in a 325 degree F oven until a meat thermometer indicates the internal temperature registers 180 degrees F in the thigh and 165-170 degrees F in the breast. Pop-up timers are helpful as a pre-liminary step in judging the correct temperature, but a meat thermom-eter is the best final authority to de-termine doneness

A shallow roasting pan should be used so oven air can flow com-pletely around the turkey. Pans with sides higher than 1 inch will shield the thickest part of the turkey thighs from the heat, and the thighs will not cook evenly. For easier clean-up, add 1/2 cup of water to the bottom of the pan.

If you stuff the bird, stuff it im-mediately before you place it in the oven. The center of the stuffing must register 165 degrees F. If the turkey is done before the stuffing, remove the turkey from the oven and finishing cooking it outside the turkey until it reaches the required temperature. If you do not stuff the turkey, the addi-tion of 2 cups of coarsely chopped celery, onion and carrots to the cav-ity will enhance the fragrance and add to the flavor of the pan juices.

Roasting times reflect the shorter cooking times of the turkeys pro-duced by today’s turkey industry. Turkeys today take less time to cook than in the past because new turkey breeds produce a higher pro-portion of white meat. Since white meat cooks faster than dark meat,

care should be taken to follow these guidelines to ensure a moist turkey. Use roasting times as a planning guide only; use a thermometer to determine actual doneness.

There are many factors that affect the roasting time These factors re-sult in longer cooking times.

A partially frozen bird requires longer cooking.

The depth and size of roasting pans can alter heat circulation around the bird. A turkey or the roasting pan may be too large for the oven and could block heat circulation. Be sure to allow at least 2-inches of space around the oven walls so heat can circulate around the turkey.

The use of an aluminum foil tent for the entire roasting time will slow down cooking.

A stuffed turkey takes longer to cook.

These cooking procedures result in shorter cooking times.

Dark roasting pans result in faster cook times than shiny metal roasting pans.

If the turkey is covered with the roasting pan lid, the cook time will be shorter.

An oven cooking bag can ac-celerate cook time.

Oven factors often require special attention.

Some ovens may heat un-evenly and many ovens have “hot spots.” The roasting pan should be turned to prevent one area of the tur-key from cooking too quickly.

The rack position can have an affect on even cooking and heat cir-

culation. Place the turkey on a lower rack so the top of the turkey is in the middle of the oven.

Following are NTF’s roasting guidelines for a fresh or thawed tur-key (unstuffed and stuffed) roasted in a 325 degree F conventional oven on the lowest oven rack:

8 to 12 pounds — 2 3/4 to 3 hours — 3 to 3 1/2 hours

12 to 14 pounds — 3 to 3 3/4 hours — 3 1/2 to 4 hours

14 to 18 pounds — 3 3/4 to 4 1/4 hours — 4 to 4 1/4 hours

18 to 20 pounds — 4 1/4 to 4 1/2 hours — 4 1/4 to 4 3/4 hours

20 to 24 pounds — 4 1/2 to 5 hours — 4 3/4 to 5 1/4 hours

24 to 30 pounds — 5 to 5 1/4 hours — 5 1/4 to 6 1/4 hours

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Cargill turkey brands join Walt Disney marketing campaign

WICHITA, Kan. — In a first-of-its-type marketing program for Cargill’s Honeysuckle White and Shady Brook Farms turkey brands, the company created a nationwide holiday season promotional tie-in campaign with Walt Disney Studios to celebrate the Nov. 13 release of the home video version of Disney-Pixar’s “BRAVE,” the year’s num-ber one animated movie.

Designed to increase awareness, influence decision making and in-spire purchases, the campaign will utilize an array of traditional and new media marketing tools to reach 25- to 54-year-olds who buy and prepare food during the holiday season, the company said. During the promotional period, from Nov. 1, 2012, to Jan. 5, 2013, consumers who buy any Honeysuckle White or Shady Brook Farms turkey product, and a “BRAVE” Blu-ray combo pack, are eligible for a $5 mail-in rebate.

“We’re pulling out all the stops to heighten the excitement for fami-lies this holiday season by providing them with added value from lever-aging the collaborative power of the Disney-Pixar and Cargill brands in new and creative ways,” said Mary Richardson, marketing manager of fresh turkey for Cargill Value Added Meats-Retail. “We conducted a substantial amount of research to determine the most effective ways to communicate with consumers responsible for holiday meals at home, and the result is that we’re deploying an array of tools ranging from traditional print advertising; 10-second television commercial spots on NBC, CBS and FOX; radio spots; in-store television and radio and point-of-sale materials such as shelf talkers, floor graphics, wobblers and backerboards; to a fully integrated digital program using Quick Response (QR) codes; mobile device applications; web sites and social media, with the bulk of our efforts hitting in November.”

Cargill’s research with core whole-bird turkey consumers also ex-amined the way in which consumers select turkeys for holiday meal preparation, the company said.

One of the eye-opening discoveries is the widespread and growing use of smart phones by consumers who use them to gather information about products, promotions, pricing, menus and other relevant data that influences brand awareness, purchase intent and, ultimately, the buying of turkey products, Cargill added.

“We found the use of smart phones for buying holiday turkeys sky-rocketed from approximately 8 percent in 2010 to more than 70 percent in 2012. We know consumers use smart phones for many purposes,

See Cargill, Page 9

Other Business NewsButterball Mo. site notes 5M safe hours

GARNER, N.C. — Butterball re-cently celebrated 5 million worker hours without a lost-time injury at its Carthage, Mo., facility, which repre-sents four years without a work-re-lated injury or illness of the facility’s 600 employees, demonstrating posi-tive output of the company’s award-winning employee safety program, the company noted.

“Employee health and safety is a top priority for Butterball. By adher-ing to safety processes developed by OSHA’s Voluntary Protection Program as well as our own internal safety management system — The Butterball Safety Process — we’re happy to achieve 5 million hours without a lost-time injury at our Carthage plant. It’s a true testament to the success of our program,” said Brian Rodgers, corporate director of safety and risk management at But-terball.

Butterball’s worker safety pro-gram consistently delivers perfor-mance that exceeds poultry industry standards as compiled by the U.S. Department of Labor, Bureau of La-bor Statistics, the company said.

Butterball has received numerous accolades on the program, including the Award of Distinction from the Joint Poultry Safety Council in May 2012 and Award of Merit for safety excellence from the American Meat Institute in March 2012 for the Car-thage facility.

More information can be obtained at www.butterball.com.

Wayne Farms buys feed mill in Ark.

DANVILLE, Ark. — Wayne Farms LLC has announced that it has completed the purchase of an idled poultry feed mill based in At-kins, Ark.

The purchase gives Wayne Farms full ownership of the facility which will be used as grain storage in sup-

port of the company’s Danville op-eration, the company said.

“We are excited about this pur-chase as it provides us with much needed additional ingredients storage capacity as well as an ad-ditional transportation of ingre-dients option,” said David Elam, Wayne Farms Danville complex manager. “In the short term, the site will strictly be used as a grain handling and receiving facility. As we move forward, we will assess the feasibility of reopening the site to manufacture and deliver feed for the company.”

The Atkins property has been the location of a poultry feed mill and hatchery since the late 1970s. ConAgra Corp. operated the feed mill and hatchery until 2004 when Pilgrim’s Pride assumed operations at the site. Pilgrim’s Pride closed the facility in 2008 and then completed the sale to Wayne Farms.

The Danville complex consists of a 90,000 square-foot processing facility, feed mill and a hatchery.

The processing facility was built by Wayne Farms in 1970, and with the feed mill and hatchery, employs around 1,000 people from the sur-rounding community.

Wayne Farms LLC is the fifth-largest vertically integrated poultry producer in the U.S. with annual sales exceeding $1 billion. A sub-sidiary of Continental Grain Co., Wayne Farms owns and operates 10 fresh and further-processed facili-ties throughout the Southeast, pro-duces more than 1 billion pounds of poultry products each year, and employs more than 8,500.

More information can be obtained at www.waynefarms.com.

Whole Foods offers cage-free turkey

AUSTIN, Texas — This Thanks-giving, thanks to Global Animal Partnership’s 5-Step Animal Wel-fare Rating, Whole Foods Market shoppers can know exactly how

turkeys were raised for their holiday meals, the company said.

Whole Foods Market is stating that it’s the first national retailer to offer full transparency in regards to raising practices for turkeys sold in the meat department.

Global Animal Partnership is a multi-stakeholder non-profit aiming to improve farm animal welfare by setting guidelines for raising prac-tices and animal management in the form of the tiered 5-Step system, the company said. Whole Foods Market began using 5-Step ratings in 2011 on beef, pork and chicken sold in meat departments to provide cus-tomers with information about the way animals were raised. This year, GAP announced new standards for turkey.

At Step 1, turkeys are raised with-out crates, cages or crowding plus more than 125 other requirements. Beyond Step 1, each successive step requires more animal-focused prac-tices, Whole Foods said. Customers can review the complete standards online or review a condensed ver-sion in brochures available in stores.

The steps include: Step 1: no crates, cages, no crowding; Step 2: enriched environment; Step 3: enhanced outdoor access; Step 4: pasture centered; Step 5: animal centered, no physical alterations; and Step 5: animal centered, entire life on the same farm.

“What makes the GAP program unique is that it outlines minimum animal welfare standards for our suppliers, provides transparency for our customers, and explains incremental changes suppliers can make to continue improving the lives of their animals,” said Anne Malleau, assistant global meat co-ordinator for Whole Foods Market. “Animals raised in an environment that encourages them to perform their natural behaviors are animals ‘raised to taste better.’”

The company also said that its trained butchers can help shoppers

(Continued on next page)


choose the best bird for their bud-get — from frozen turkeys, raised this season to reach the perfect size then processed and stored just above the freezing point; to fresh brined kosher; organic; or heritage or heirloom turkeys, raised for their remarkable flavor.

More information can be obtained at www.wholefoodsmarket.com.

HoneyBaked offers 6,500 holiday jobs

ATLANTA — HoneyBaked is preparing for its annual holiday rush on its signature glazed Honey Baked hams, turkey breasts and full assortment of products by providing part-time jobs for 6,500 people na-tionwide, the company announced. The premium food brand attracts seasonal associates who return year after year to call the HoneyBaked stores and Cafes “home” for the holidays.

“Company-wide, HoneyBaked anticipates more than 1 million customers during the holiday sea-son, from Thanksgiving through New Year’s,” said Maggie DeCan, HoneyBaked COO. “To continue our tradition of making memo-rable holiday meals and exceeding our customer standards during our busiest season, we are searching for a holiday team that respects, under-stands and delivers the HoneyBaked core values every day.”

For some, a seasonal job can potentially lead to a full-time ca-reer. When Ami Huff’s sorority sisters at the University of Georgia

encouraged her to work at Honey-Baked Ham during college breaks, she never imagined a seasonal gig would turn into a successful career. Fast forward 11 positions at Honey-Baked and 23 years later, Huff now serves as the senior director of hu-man resource services. As part of the human resource team, her cur-rent mission is to find job candidates during HoneyBaked Ham’s busiest season — the holidays.

Each year, HoneyBaked increases its work force by 200 percent to meet the high demands of a prod-uct portfolio featuring the Honey Baked Ham that has become an American tradition at family gath-erings, catered office parties and as a celebrated holiday gift.

Personnel needs at stores during the holiday season support a major operation to prepare and distribute HoneyBaked’s time-honored prod-ucts, as well as to ramp up frontline customer sales at more than 400 stores nationwide.

“I couldn’t believe a seasonal job led to a career,” said Huff. “From ca-tering, to behind-the-counter sales, to operations — the opportunity to be exposed to so many different areas at HoneyBaked is priceless. A lot has changed in 23 years, but the one thing that remains the same is working with a team that thrives in an environment with great people, great culture and great results.”

More information can be obtained at www.honeybakedonline.com.

Exports reached $181B in August

WASHINGTON — The U.S. ex-

ported $181.3 billion in goods and services in August 2012, accord-ing to data released by the Bureau of Economic Analysis of the U.S. Commerce Department.

“I am pleased that U.S. exports re-main high, because they are a major contributor to our economic recov-ery, and help create and sustain jobs across the country,” said Export-Im-port Bank Chairman and President Fred P. Hochberg. “Going forward, we encourage more American com-panies to compete in international markets, where 95 percent of the world’s customers are located.”

Exports of goods and services during the past 12 months totaled $2.173 trillion, which is nearly 37.6 percent above the level of exports in 2009. During the past 12 months, exports have been growing at an an-nualized rate of 12.7 percent when compared to 2009, the BEA noted.

In June of this year, the U.S. re-corded exports of $185.2 billion, an all-time record high.

Among major export markets, the top 10 buying countries with the largest annualized increase in purchases of U.S. goods were, when compared to 2009, Panama (34.9 percent), Chile (27.8 percent), Argentina (26.3 percent), Turkey (26.3 percent), Russia (25.7 per-cent), Hong Kong (25.6 percent), Peru (25.3 percent), United Arab Emirates (21.8 percent), Ecuador (21.6 percent) and Venezuela (20.9 percent).

Novus celebrates World Egg Day

ST. LOUIS — Novus Interna-

tional Inc. has partnered with egg industry associations in Africa for the third consecutive year to support World Egg Day celebrations.

On Oct. 12, numerous events were held throughout Africa to pro-mote the nutritional benefits of eggs and raise the public awareness of the importance eggs play in a nutritious and healthy diet.

In western Africa, several states within Nigeria including Ogun, La-gos, Abuja-Federal, Port Harcourt-Rivers and Benin hosted events at schools; activities included egg races, talks by health care profes-sionals and miming student compe-titions.

In eastern Africa, especially Ke-nya and Uganda, two-day events were held. The first day was educa-tional with opportunities to interact with egg producers; the second day involved roadshows, road proces-sions and entertainment, as well as school competitions.

In southern Africa, particularly in Zambia and Mozambique, educa-tional presentations were made on radio and television. Eggs for Africa opened a new central warehouse for eggs in Nampula, Mozambique to promote locally produced eggs.

Novus’s commitment to World Egg Day in Africa is a reflection of its vision to help feed the world affordable, wholesome food and achieve a higher quality of life, the company said, adding that, with the threat of rising food prices on the ho-

rizon, Novus recognizes the afford-ability and complete source of pro-tein offered by eggs and reaffirms its support for all players throughout the poultry value chain.

World Egg Day was established, in part, to recognize the healthy role eggs can play in human diets. Eggs can make a huge difference in the lives of people throughout the world.

The egg industry is committed to its corporate social responsibility and making sure people globally have access to a sustainable, good quality food supply, Novus noted.

For centuries, eggs have been a source of healthy, high-quality pro-tein. No food is more versatile, with countless preparations accepted in almost every culture for any meal, Novus said. No other food source provides as much nutrition, with so few calories, at such a low cost helping families stay financially and physically fit. And no other food source contains so many key ingredients for life, making eggs nutritionally essential, the company added.

One egg contains 13 essential vitamins and minerals including Vitamin D. Egg yolks are an excel-lent source of choline, an essential nutrient that promotes fetal brain de-velopment as well as helps prevent birth defects, the company added.

More information can be obtained at www.novusint.com.

Business(Continued from previous page)

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Leonard to represent USPOULTRY on Farmers & Ranchers board

TUCKER, Ga. — Bernard Leon-ard, retired group vice president, Food Service Poultry and Prepared Foods for Tyson Foods, has been ap-pointed to serve on the U.S. Farm-ers & Ranchers Alliance (USFRA) board of directors as a representa-tive for the U.S. Poultry & Egg As-sociation.

Leonard is replacing Gary Coo-per, COO of Cooper Farms and im-mediate past chairman of USPOUL-TRY, who stepped down from the USFRA board in August after two years of service.

Leonard has many years of ex-perience in the poultry industry, including serving 13 years with Tyson Foods, in addition to holding executive-level management posi-

tions with Hudson Foods, South-land Foods and ConAgra. Leonard has served as chairman of both U.S. Poultry & Egg Association and the National Chicken Council. He was also an active leader in the Boy Scouts of America organization.

“I look forward to representing U.S. Poultry & Egg Association in USFRA, consisting of such a wide range of prominent national, re-gional and state agricultural groups and industry partners. These part-ners have embraced the responsi-bility that stewardship of our food, our land and our animals brings. USFRA is committed to leading the conversation to provide answers to consumer’s questions about how our food is grown and raised,” said

Leonard.“Through-

out his career, B e r n a r d ’ s efforts have been integral in producing a safer, more susta inable poultry prod-uct, and he understands first-hand the importance of modern agricultural practices in providing healthy choices for everyone. We look forward to his continued lead-ership on the USFRA board,” John Starkey, president of USPOULTRY, said.

Leonard


Per capita chicken availability surpasses beefBy Jeanine BentleySpecial to Poultry Times

WASHINGTON — According to the USDA Economic Research Service’s food availability data, the per capita supply of chicken in the U.S. exceeded that of beef for the first time in 2010.

Fifty-eight pounds of chicken per person on a boneless, edible basis were available for Americans to eat in 2010, compared to 56.7 pounds of beef.

Beef availability has been declin-ing since peaking at 88.8 pounds per capita on a boneless, edible basis in 1976.

Chicken began its upward climb in the 1940s, overtaking pork in 1996 as the second most consumed meat. Since 1970, U.S. chicken availability per person has more than doubled.

The rising per capita availability of chicken stems from many fac-tors, including the increased conve-nience of chicken products, such as skinless, boneless breasts; breaded

chicken nuggets; and pre-cooked, pre-seasoned and ready-to-serve of-ferings, such as rotisserie chicken.

Chicken’s lower price relative to beef and pork may have also con-tributed to chicken’s growing popu-larity.

According to 2010 ERS price data, wholesale and retail prices for chicken, weighted to account for prices and amounts sold of whole chickens and parts, were $1.67 and $2.64 per pound lower, respectively, than beef prices and 67 cents and $1.36 per pound lower than pork prices.

Chicken’s relatively lower price may, in part, reflect efficiencies in chicken production that have led to lower bird mortality rates and a higher average live weight per broiler — 5.8 pounds today versus 3.4 pounds in 1960.

Chicken consumption has also benefited from health-related con-cerns about fat, saturated fat and cholesterol. On a per-ounce basis, chicken has less total fat, saturated fat and cholesterol than beef.

ERS’s per capita food availability data, which is a popular proxy for food consumption, measures na-tional supplies of several hundred foods, such as fresh apples, frozen spinach and eggs.

For this historical series, ERS an-nually calculates the available sup-ply of each food, summing domestic production, beginning inventories and imports and then subtracting exports, farm uses (feed and seed), ending inventories and nonfood uses.

Per capita estimates are calculated by dividing the total annual supply of a food by the U.S. population for that year.

Although these estimates do not directly measure actual quantities eaten, they provide an indication of whether Americans, on average, are consuming more or less of various foods over time.

Jeanine Bentley is a social science analyst with USDA’s Economic Re-search Service.

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and they now use them more fre-quently to scan barcodes and search for products they see in television advertisements,” Richardson said. “We recognized this as an oppor-tunity and developed elements

of our promotional plan to reach consumers via their smart phones, through which we’ll also integrate our promotion of Disney-Pixar’s “BRAVE.”

The animated movie “BRAVE,” set in the ancient and magical High-lands of Scotland, follows the heroic

journey of the headstrong, young adventurer Merida. Determined to carve her own path in life, Merida confronts tradition and defies an age-old custom that inadvertently unleashes chaos and forces her to discover the true meaning of brav-ery.

“Turkey is a traditional, delicious

and nutritional protein associated with the holiday season in America, and so is watching movies with the entire family,” Richardson said. “For 2012, our goal is to make this special time enjoyable and memorable for families throughout the nation.”

More information can be obtained at www.cargill.com.

•Cargill(Continued from page 6)

even causing one California turkey processor to file for Chapter 11 pro-tection, citing increased feed costs as a key factor in the company’s fi-nancial struggles.

The NTF added that the sever-ity of the situation was only under-scored by USDA’s Oct. 11 WASDE (World Agricultural Supply and Demand Estimates) corn crop re-port, confirming that the summer drought has severely reduced the amount of corn available over the

next year. Also, in response to the recent Grain Stocks report, USDA reduced estimated corn stocks from this year’s crop to only 619 million bushels. The stocks forecast would be one of the lowest in history, and further highlights the emergency that America’s entire food produc-tion system is facing.

The EPA is scheduled to rule on the waiver request by Nov. 13.

In September 2009, NTF com-mented on the expanded RFS, say-ing that the RFS did not consider the risks associated with the variability

of grain crops or other biomass pro-duction. NTF warned that the RFS would create serious consequences on food and fuel production costs in years of reduced crop production. The RFS has a waiver process in place to cope with environmental distress, such as this year’s historic drought.

“As NTF’s prediction has come to fruition, we expect to see an entire waiver for the remainder of this year and for 2013,” said Brandenberger. “If we do not get the waiver now, it will be evident that this process

is defective to the detriment of the American economy, and livestock and poultry producers. This drought is what the waiver process is for. If not now, then when?”

The RFS is a program created by Congress in 2005 that mandates the minimum amount of renewable fuel — almost exclusively corn-based ethanol — that must be blended into motor fuels each year. In 2007, Congress increased the RFS signifi-cantly, while permitting the EPA to govern implementation of the con-gressional mandate.

•Comments(Continued from page 1)

Study: Increased consumer support for food technology possibleKANSAS CITY, Mo. — Con-

sumer attitudes toward modern food production technologies can be sig-nificantly improved by providing information from credible sources that helps consumers understand the broader social benefits of today’s systems, according to new research from the Center for Food Integrity (CFI).

A new approach tested in CFI’s 2012 Consumer Trust in the Food System study resulted in significant increases in support for certain mod-ern farming technologies.

An online survey of 2,001 people this summer measured attitudes to-ward five technologies commonly used in today’s farming systems. Attitudes were then re-measured after the participants were provided messages that detailed the environ-mental, social or animal well-being

benefits from credible sources. The study showed double-digit

increases in positive attitudes to-ward genetically modified crops, antibiotic use in meat animals and indoor food animal production.

“This data gives us a better under-standing of the kinds of messaging we can use to move the needle in a positive direction,” said Charlie Ar-not, CEO at CFI. “This data shows us the things we can say to consum-ers that actually increase support for the kinds of production practices in place today on farms that allow us to produce more food using fewer resources. Our focus this year was finding compelling ways to convey that today’s food system is better aligned with mainstream values than many realize.”

Some of the messages that were most effective in changing con-

sumer attitudes would be considered basic information to those familiar with modern farming techniques. For example, informing survey par-ticipants that raising food animals indoors protects them from preda-tors and bad weather resulted in a significant improvement in positive attitudes as did messages that using GM seeds reduces the use of water, fuel and greenhouse gas emissions.

“This might be painfully obvious to some,” said Arnot. “But, if we don’t talk about these positive at-tributes they may not be perceived as benefits by a public that is largely unfamiliar with agriculture.”

Among other survey findings: When food safety questions

arise, just under half (45 percent) of consumers search for more informa-tion online.

Facebook is the number one

Internet connection site for food bloggers.

Consumer concern about food safety is up 5 percent compared to a year ago while concern about the economy, rising health care costs and rising energy prices is up only 2 percent or less.

CFI’s previous five years of re-search yielded significant insight into how to enhance consumer trust in today’s agriculture and food sys-tem.

The organization’s peer reviewed and published trust model proves that shared values (and in turn, con-fidence) are three to five times more important than demonstrating tech-nical competence in building trust.

“This year we segmented the pop-ulation by Values Orientation and we targeted Early Adopters. Since shared values drive trust, we need

to be able to better understand con-sumer attitudes based on their Val-ues Orientation. In addition, target-ing Early Adopters helps us connect with information seeking consum-ers who will drive public sentiment on food issues,” said Arnot. “Giving Early Adopters information from sources they consider credible has a positive impact on their attitudes and opinions.”

This year’s study is funded by the Foundation for Food Integrity, a non-profit foundation created to conduct research and provide edu-cational outreach about today’s food system.

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CalendarCompiled by Barbara Olejnik, Associate Editor

770-718-3440 [email protected]

NOV7 — IOWA EGG INDUSTRYSYMPSM., Scheman Building, Iowa State University, Ames, Iowa. Contact: Registration Services, 117 Printing and Publications Building, Ames, Iowa 50011-3171. Ph: 515-294-6222; www.ucs.iastate.edu/mnet/eggsymposium/home.html.

NOV7-9 — AEB MTNG., Austin, Texas. Contact: American Egg Board, 1460 Renaissance Drive, Park Ridge, Ill. 60068. Ph: 847-296-7043; [email protected]; www.aeb.org.

NOV13-14 — NIAA ANTIMICROBIALSYMPSM., Hilton Polaris Hotel, Columbus, Ohio. Contact: National Institute for Animal Agriculture, 13570 Meadowgrass Drive, Suite 201, Colorado Springs, Colo. 808921. Ph: 719-538-8843; NIAA@animalagricul-

ture.org; www.animalagriculture.org.

NOV13-14 — CFIA FALL CONV.,Sheraton Imperial Hotel, Raleigh-Durham, N.C. Contact: Carolina Feed Industry Association, P.O. Box 58220, Raleigh, N.C. 27658. Ph: 919-607-1370; www.carolinafeed.com.

NOV26-28 — ITF WINTER CONV., Marriott Hotel, West Des Moines, Iowa. Contact: Iowa Turkey Federation, 535 E. Lincoln Way, Ames, Iowa 50010. Ph: 515-232-7492; [email protected]; www.iowaturkey.org.

2013

JAN 13-16 — AFBF ANNUAL MTNG., Nashville, Tenn. Contact: American Farm Bureau Federation, 600 Maryland Ave.,

S.W., Suite 1000 W, Washington, D.C. 20024. Ph: 202-406-3673; www.fb.org.

JAN 25 — GEORGIA AG FORECAST,Georgia Center for Continuing Education, Athens, Ga. Contact: University of Georgia College of Agricultural & Environmental Sciences; www.georgiaagforecast.com.

JAN 28 — GEORGIA AG FORECAST, ECO Center, Rome, Ga. Contact: University of Georgia College of Agricultural & Environmental Sciences; www.georgiaagforecast.com.

JAN 28-29 — INT’L. POULTRYSCIENTIFIC FORUM, Atlanta, Ga. Contact: Southern Poultry Science Society, P.O. Box 1705, Clemson, S.C. 29633. Ph: 662-325-3416; [email protected]; www.southernpoultrysciencesociety.org.

JAN 28-29 — UEP BOARD MTNG., Atlanta, Ga. Contact: United Egg Producers, 1720 Windward Concourse, Suite 230, Alpharetta, Ga. 30005. Ph: 770-360-9220; www.unitedegg.com.

JAN 29 — GEORGIA AG FORECAST, Georgia Farm Bureau, Macon, Ga. Contact: University of Georgia College of Agricultural & Environmental Sciences; www.georgiaagforecast.com.

JAN 29 — NCC TECHNICAL &REGULATORYCOMMITTEE, Georgia World Congress Center, Atlanta, Ga. Contact: National Chicken Council, 1052 15th St., N.W., Washington, D.C. 20005. Ph: 202-296-2622; [email protected]; www.nationalchick-encouncil.org; www.eatchicken.com.

JAN 29-31 — INTERNATIONALPRODUCTION & PROCESSINGEXPO, Georgia World Congress Center, Atlanta, Ga. Contact: U.S. Poultry & Egg Association, 1530 Cooledge Road, Tucker, Ga. 30084-7303, Ph: 770-493-9401, [email protected], www.poultryegginstitute.org; or American Feed Industry Association, 2101 Wilson Blvd., Suite 916, Arlington, Va. 22201, 703-524-0810, [email protected], www.afia.org; American Meat Institute, 1150 Connecticut Ave., N.W., Wshington, D.C. 20036, 202-587-4200, www.meatami.com

JAN 29-Feb.1—NPFDAANNUALCONV., Hyatt Regency, Atlanta, Ga. Contact: National Poultry & Food Distributors Assocatiion, 2014 Osborne Road, Saint Marys, Ga. 31558. Ph: 770-535-9901; [email protected]; www.npfda.org.

JAN 30 — GEORGIA AG FORECAST, UGA Tifton Conference Center, Tifton, Ga. Contact: University of Georgia College of Agricultural & Environmental Sciences; www.georgiaagforecast.com.

JAN 30 — CHICKEN SUMMIT 2013ADVSORY GROUP, Atlanta, Ga. Contact: National Chicken Council, 1052 15th St., N.W., Washington, D.C. 20005. Ph: 202-296-2622; [email protected]; www.nationalchick-

encouncil.org; www.eatchicken.com.

JAN 30 — NCC MARKETINGCOMMITTEE, Atlanta, Ga. Contact: National Chicken Council, 1052 15th St., N.W., Washington, D.C. 20005. Ph: 202-296-2622; [email protected]; www.nationalchicken-council.org; www.eatchicken.com.

JAN 30—NCCBOARDMTNG.,Atlanta, Ga. Contact: National Chicken Council, 1052 15th St., N.W., Washington, D.C. 20005. Ph: 202-296-2622; [email protected]; www.nationalchick-encouncil.org; www.eatchicken.com.

JAN 30 — NEQS ANNUALSTAKEHOLDERSMTNG., Atlanta, Ga. Contact: National Egg Quality School, Maryland Department of Agriculture, 50 Harry S. Truman Pkwy., Annapolis, Md. 21401. Ph: 410-841-5769; [email protected]; www.neqs.org.

JAN 31 — GEORGIA AG FORECAST, Decatur County Livestock Complex, Bainbridge, Ga. Contact: University of Georgia College of Agricultural & Environmental Sciences; www.georgiaagforecast.com.

FEB 1 — GEORGIA AG FORECAST, Toombs County Agri-Center, Lyons, Ga. Contact: University of Georgia College of Agricultural & Environmental Sciences; www.georgiaagforecast.com.

FEB 13-16 — NTF ANNUAL CONF.,Coronado Bay Resort, San Diego, Calif. Contact: National Turkey Federation, 1225 New York Ave., N.W., Suite 400, Washington, D.C. 20005. Ph: 202-898-0100; [email protected]; www.eatturkey.com.

FEB 20-21—NPICONV., Norfolk Lodge & Suites, Divots Conference Center, Norfolk, Neb. Contact: Nebraska Poultry Industries Inc., University of Nebraska, 102 Mussehl Hall, P.O. Box 830721, Lincoln, Neb. 68583-0721; 402-472-2051; [email protected]; www.nepoultry.org.

FEB 21 — TPA POULTRY SCHOOL, Ellington Agricultural Center, Nashville, Tenn. Contact: Tennessee Poultry Association, P.O. Box 1525, Shelbyville, Tenn. 37162-1525. Ph: 931-225-1123; [email protected]; www.tnpoultry.org.

FEB 25-27 — PEPA ANNUAL CONV.,Intercontinental, Monterey, Calif. Contact: Pacific Egg & Poultry Association, 1521 I St., Sacramento, Calif. 95814. Ph: 916-441-0801; [email protected]; www.pacificegg.org.

FEB 25-March 17 — HOUSTONLIVESTOCK SHOW & RODEO,Houston, Texas. Contact: Houston Livestock Show & Rodeo, P.O. Box 20070, Houston, Texas 77225-0070. Ph: 832-667-1000; [email protected]; www.hlrs.com.

MAR11-15—AFIASPRINGCOMMITTEEMTNGS./PURCHASING &INGREDIENT SUPPLIERS CONF.,Omni Fort Worth Hotel, Fort Worth,

Texas. Contact: American Feed Industry Association, 2101 Wilson Blvd., Suite 916. Arlington, Va. 22201. Ph: 703-524-0810; [email protected]; www.afia.org.

MAR12-13 — ENVIRONMENTALMGMNT. SMNR, New Orleans, La. Contact: U.S. Poultry & Egg Association, 1530 Cooledge Road, Tucker, Ga. 30084-7303, Ph: 770-493-9401; [email protected]; www.poultryegginstitute.org.

MAR12-14 — MPF ANNUAL CONV.,Saint Paul RiverCentre, St. Paul, Minn. Contact: Midwest Poultry Federation, 108 Marty Drive, Buffalo, Minn. 55313. Ph: 763-682-2171; [email protected]; www.midwestpoultry.com.

MAR13 — CEAM ANNUAL MTNG.,Saint Paul RiverCentr, St. Paul, Minn. Contact: Chicken & Egg Association of Minnesota, 108 Marty Drive, Buffalo, Minn. 55313. Ph: 763-682-2171; [email protected]; www.mnchicken.org.

MAR13—MTGAANNUALMTNG.,Saint Paul RiverCentre, St. Paul, Minn. Contact: Minnesota Turkey Growers Association, 108 Marty Drive, Buffalo, Minn. 55313. Ph: 763-682-2171; [email protected]; www.minnesotaturkey.com.

MAR20-21—FEEDMILLMGMNT.SMNR,Nashville, Tenn. Contact: U.S. Poultry & Egg Association, 1530 Cooledge Road, Tucker, Ga. 30084-7303, Ph: 770-493-9401, [email protected], www.poultryegginstitute.org.

MAR20-21 — AEB BOARD MTNG.,Chicago, Ill. Ga. Contact: American Egg Board, 1460 Renaissance Drive, Park Ridge, Ill. 60068. Ph: 847-296-7043; [email protected]; www.aeb.org.

APR 5—OPAINDUSTRYCELEBRATIONBANQUET, Renaissance Columbus Downtown Hotel, Columbus, Ohio. Contact: Ohio Poultry Association, 5930 Sharonb Woods Blvd., Columbus, Ohio 43229. Ph: 614-882-6111; [email protected]; www.ohiopoultry.org.

APR 17 — DPI BOOSTER BANQUET,Salisbury, Md. Contact: Delmarva Poultry Industry Inc., 16686 County Seat Hwy., Georgetown, Del. 19947-4881; [email protected]; www.dpichicken.com

APR 19-21 — GPF ANNUAL MTNG., Lake Lanier Islands Resort, Buford, Ga. Contact: Georgia Poultry Federation, P.O. Box 763, Gainesville, Ga. 30503. Ph: 770-532-0473; www.gapf.org.

APR 22-24 — HUMAN RESOURCESSMNR., Destin, Fla. Mo. Contact: U.S. Poultry & Egg Association, 1530 Cooledge Road, Tucker, Ga. 30084-7303, Ph: 770-493-9401, [email protected], www.poultryegginstitute.org.

MAY2-3 — NATIONAL BREEDERSROUNDTABLE, St. Louis, Mo. Contact: U.S. Poultry & Egg Association, 1530 Cooledge Road, Tucker, Ga. 30084-7303, Ph: 770-493-9401, [email protected], www.poultryegginstitute.org.

CAREER OPPORTUNITIESWhether you are just starting your career or you are an experienced professional, Rose Acre Farms offers possibilities for those looking to grow and develop.We offer competitive benefits. We also provide many training opportunities to help you achieve your career development goals.We are currently seeking candidates for the following management trainee programs:

If you are looking for a company where you can truly make an impact and provide value-added work, explore the possibilities at Rose Acre Farms, Inc.

Interested applicants may send a resume to Jeff Collins at [email protected] or apply online at roseacrefarms.com.

Rose Acre Farms, Inc and its affiliated and subsidiary corporations refrain from discrimination and engage in affirmative steps to ensure that applicants and employees receive equal employment opportunity regardless of race, color, religion, sex, and/or national origin.

CMYK


Minnesota farmers promote Turkey To Go salesBUFFALO, Minn. — This year

marked its 54th year at the Minne-sota State Fair, and the Turkey To Go concession continues to proudly serve turkey raised by Minnesota’s family turkey farmers, as it has done since 1958, the Minnesota Turkey Growers Association notes.

MTGA owns the concession stand and its goal now isn’t much different than five decades ago — to showcase to fairgoers that turkey can be a delicious, nutritious option for meals all year-long.

“Turkey has always been about Thanksgiving and our farmers are proud of that heritage,” said Steve Olson, MTGA executive director. “However, our presence at the Min-nesota State Fair and the success of Turkey To Go even beyond the fairgrounds has enabled us to show consumers that turkey can be amaz-ing any time of year.”

Turkey To Go at the Minnesota State Fair showcases its signature Giant Juicy Turkey Sandwich, along with a gigantic half-pound version, as well as the popular roasted turkey drumsticks, the group noted. Top-ping choices for these items include: bleu cheese crumbles and buffalo sauce; brie cheese and cranberry

sauce; and crispy chopped bacon and sweet glaze.

Thanks to a mobile cart in down-town Minneapolis, two venues in Target Field, and two indoor food court restaurants in Minneapolis and St. Paul, Turkey To Go has ex-panded its reach year-round.

Turkey farmer Duane Jaenicke of Roseau, Minn., says he and other turkey farmers are proud to see Tur-key To Go’s success.

“Many of Minnesota’s turkey farmers are second, third or even fourth generation farmers and their families saw the beginnings of turkey’s State Fair presence in the 1950s and 1960s. To reach a point where our Giant Juicy Turkey sand-wich is a popular lunch-time option in the Twin Cities year-round, and we are a go-to food vendor at Target Field is beyond exciting,” Jaenicke said. “Plus, the downtown Min-neapolis and Saint Paul food court locations all offer expanded menu options such as pitas and salads, further highlighting all the delicious ways you can prepare and serve tur-key.”

For the fifth straight year at the State Fair, MTGA announced that a portion of every sale at Turkey To

Go will be donated to Hunger Solu-tions Minnesota (www.hungersolu-tions.org), an organization dedicated to ending hunger.

In addition to the flagship State Fair location, Turkey To Go can be found at:

Mobile food carts (spring, summer and fall) — downtown Minneapolis (6th & Nicollet and 8th & Nicollet) — follow @Turkey-ToGo on Twitter for daily updates on location/hours.

Alliance Bank Building food court (year-round), 56 East 6th Street, downtown St. Paul — Mon-day-Friday, 11:00 a.m.-2:00 p.m.

Baker Building food court (year-round), 706 2nd Avenue South, downtown Minneapolis — Monday-Friday, 11:00 a.m.-2:00 p.m.

Target Field — behind home plate between Sections 112-113 on the main concourse as well as out-side Section 318.

“Turkey To Go continues to ex-pand its presence throughout the Twin Cities,” said Olson. “It’s been exciting to be able to showcase delicious and healthy turkey prod-ucts raised right here in Minnesota by nearly 250 family farmers who are dedicated to raising the highest quality turkey for consumers.”

Fun factsThe following are some fun facts

about Minnesota turkey, as well as the Turkey To Go concession:

MTGA estimates that it cooked approximately 20,000 pounds of turkey at Turkey To Go this year for its Giant Juicy Turkey sandwiches.

Turkey To Go has expanded its mobile food cart presence into multiple locations around the Twin Cities. Up-to-date location informa-tion on a daily basis can be found at www.twitter.com/turkeytogo.

Turkey To Go opened two new storefronts — with expanded menu options – in 2011.

Turkeys raised in U.S. are free of added hormones and steroids. In fact, there are no hormones or steroids approved for use in turkey production in the U.S.

Nutritionally, turkey has more protein than chicken or beef — plus fewer calories with zero trans- and saturated fat. The Giant Juicy Tur-key Sandwich (eaten without the bun) and Jumbo Turkey Drumstick are gluten-free. You can find out how easy it is to “upgrade” your favorite meals with turkey at www.mealupgrade.com.

Minnesota is ranked number one for turkey production, process-ing, and hatching in the U.S. and is home to 250 turkey farmers who raise approximately 46 million tur-keys annually on 600 farms.

Minnesota has the most fam-ily-owned turkey farms of any state in the U.S. and many turkey produc-ers are third, fourth and fifth genera-tion farmers.

Formed in 1939, MTGA is a non-profit trade association dedicated to fostering a successful turkey in-dustry. Today MTGA and its sister organization, Minnesota Turkey Research Promotion Council, work on behalf of Minnesota’s turkey industry in the areas of research, promotion, public relations, issues management, education and gov-ernment affairs.

More information can be obtained at www.minnesotaturkey.com.

Midwest Poultry Federation Convention continues growth plans for 2013BUFFALO, Minn. — The Mid-

west Poultry Federation Conven-tion continues to grow in 2013, with additional booth space added to the show and a mobile app in the works. The dates of the 42nd annual show are March 12-14, 2013, in Saint Paul, Minn.

The convention — featuring a pre-show nutrition symposium on March 12 and exhibits and edu-cational sessions on March 13-14 — will convene at Saint Paul Riv-erCentre in downtown Saint Paul. Also held in conjunction with the 2013 MPF Convention will be the North Central Avian Disease Con-

ference, scheduled for March 11-12 at the same location.

“Last year MPF expanded into a second hall, which proved to be an excellent way to bring additional exhibiting companies into the con-vention,” said 2013 MPF President Allen Behl. “This year, we’re ex-panding the second hall to include even more booths. It’s definitely an exciting time for MPF!”

Plans are in the works, as well, to offer attendees a mobile app for their iPhone, iPad or Android devices.

“Smartphones and tablet com-puters certainly have changed the way people organize their lives and

businesses,” said MPF Executive Director Steve Olson. “Our new app will allow attendees to have instant access at their fingertips to the two exhibit halls and the list of exhibit-ing companies, education sessions, real-time surveys and feedback, and much more. We’re working on the development of the app now and will debut the finished product in February.”

Further details on the 2013 show will be available later this year, with registration and hotel reservations opening online for attendees on Dec. 7.

More information can be obtained

at www.midwestpoultry.com., or on Facebook at www.facebook.com/MPFConvention and on Twitter (@MPFConvention) or use the Twitter hashtag #mpf13.

Potential exhibitors may contact Exhibits Manager Teresa Sorenson to inquire about booth space by e-mail at [email protected], or call 763-682-2171.

Please direct all general questions and requests for information to Lara Durben, MPF communications & program director, at 763-682-2171 or e-mail at [email protected].

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JBS USA and ICE sign agreement on workforceGREELEY, Colo. — JBS USA, an animal

protein processor with more than 60,000 em-ployees in the U.S., has voluntarily entered into an agreement with U.S. Immigration and Customs Enforcement to strengthen the company’s legal workforce.

The Mutual Agreement between Govern-ment and Employers (IMAGE) program assists employers in developing policies to reduce immigration compliance vulnerabili-ties, including fraudulent document use and identity theft.

Don Jackson, president and CEO, JBS USA Holdings, and John Morton, director, U.S. ICE, jointly signed the IMAGE agreement Oct. 9 at ICE Headquarters in Washington, D.C.

The event signifies progress the company

has made toward combatting the efforts of un-documented workers to obtain employment through fraudulent means, while ensuring le-gal and stable employment opportunities for thousands of American employees.

“Today is an exciting day for JBS and serves as recognition of the considerable time, effort and financial resources we have invested in creating a top-flight workforce compliance culture,” stated Jackson. “It is also a testament to the tremendous commitment of our 65,000 employees, without whom this opportunity would not have been possible. Through our voluntary partnership with the government, it is my expectation that we will continue to raise the bar for compliance in our industry and beyond, and remain worthy of the status that IMAGE partnership confers.”

JBS, in a news release, noted that through its certification into the IMAGE program, it pub-licly demonstrates its commitment to meet-ing and exceeding best industry practices for workforce compliance, while providing equal employment opportunities to eligible employ-ees without regard to race or ethnic origin.

IMAGE offers a formal membership cer-tification program, which focuses on excep-tional employers that have the ability to effect change within their industry or region.

These employers also serve as an example and role model in the business community while highlighting the importance and viabil-ity of immigration compliance.

Program participants will be deemed IM-AGE certified upon enrollment and comple-tion of IMAGE membership requirements.

JBS USA is an indirect, wholly owned sub-sidiary of JBS S.A. with customers in more than 60 countries on five continents. JBS USA is also a majority shareholder of Pilgrim’s Pride Corp., the second largest poultry com-pany in the U.S.

In the U.S., Mexico and Puerto Rico, JBS USA and Pilgrim’s Pride conduct operations through eight beef processing plants, three pork processing plants, 31 poultry process-ing plants, 31 poultry hatcheries, one lamb processing plant, one value-added beef and pork facility, one hide tannery, 30 distribution centers, one grease producing facility and 12 feedlots operated by JBS Five Rivers Cattle Feeding.

More information about the IMAGE pro-gram can be obtained at www.ice.gov/im-age/.

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Apple Roasted Turkey Tenderloin with Cider Pan Sauce


Servings: 6

Marinade:2 pounds turkey tenderloins1 cup apple cider1/3 cup apple vinegarDirections — Butterfly tenderloin and pound it to an

even thickness of 1/4-inch. Mix apple cider and cider vinegar. Add tenderloin and cover. Set aside to marinate in the refrigerator.

Apple stuffing:2 cups plain croutons1/2 cup tart apples, peeled, cored and diced1/4 cup pecan pieces, toasted1 tablespoon fresh thyme1 teaspoon salt1 teaspoon freshly ground black pepper1 teaspoon minced fresh garlic1/4 cup apple cider1/4 cup heavy creamDirections — Mix croutons, apples, pecans, thyme,

salt, pepper, garlic, cider and heavy cream together. Al-low to macerate 10 minutes, then mix again. Spread stuffing atop tenderloin, leaving 1-inch of space along the edges. Tightly roll tenderloin and tie with butcher’s twine.

Sear and Oven Finish:2 tablespoons canola oilDirections — Heat oil in roasting pan and sear ten-

derloin until lightly brown. Finish cooking tenderloin in a preheated 350 degree F oven until the internal temper-ature reaches 165 degrees F. Remove tenderloin from the pan and allow to rest.

Cider pan sauce:1 cup dry white wine1 cup apple cider1 teaspoon minced fresh garlic1 teaspoon freshly ground black pepper1/4 cup heavy cream1/2 cup cold water1 teaspoon fresh sage, chopped1 tablespoon turkey or chicken base2 tablespoons rouxDirections — Deglaze roasting pan with wine and re-

maining cider; reduce by one-half. Reduce the heat and stir in garlic, pepper, cream, water, sage and turkey base. Mix well, and when just below a simmer, thicken with the roux. Continue to cook until smooth and thicken.

Plating:3 to 4 cups garlic mashed potatoes3 cups thyme candied carrotsAs needed fresh thymeDirections — Serve turkey with garlic mashed po-

tatoes and thyme candied carrots. Slice tenderloin into 2-ounce turkey medallions. Fan 3 to 4 medallions over potatoes. Ladle a small pool of cider sauce in front of the medallions. Garnish with a sprig of fresh thyme.

Recipe source: Chef Jason Walter, The Machine Shed restaurant, Lake Elmo, Minn.

More turkey recipes can be obtained from the Na-tional Turkey Federation at www.eatturkey.com.


Apple Roasted Turkey Tenderloin with Cider Pan Sauce


Turkey eggs and poults hatched down from same time last year

WASHINGTON — According to a report by the USDA National Agricultural Statistics Service on Oct. 15, turkey eggs in incubators on Oct. 1, 2012, in the U.S., totaled 26.5 million, down 2 percent from Oct. 1, 2011.

Eggs in incubators were up 1 per-cent from the Sept. 1, 2012, total of 26.4 million eggs.

Turkey poults hatched during September 2012 in the U.S., totaled 21.5 million, down 7 percent form September 2011. Poults hatched were down 10 percent from the August 2012 total of 23.8 million poults.

The 21.4 million net poults placed during September 2012 in the U.S., were down 4 percent from the num-ber placed during the same month a year earlier, NASS noted. Net place-ments were down 9 percent from the August 2012 total of 23.4 million.

2011-2012 totalsNASS provides the following as

totals for turkey eggs in incubators and turkey net poult placements for 2011-2012.

Eggs in incubators:October: 27.2 millionNovember: 27.5 millionDecember: 28.7 millionJanuary: 28.3 millionFebruary: 28 millionMarch: 29 millionApril: 28.2 millionMay: 29.6 millionJune: 30.4 millionJuly: 29.8 millionAugust: 28.9 millionSeptember: 26.4 millionOctober: 26.5 million

Net poult placements:October: 21.4 millionNovember: 22.1 millionDecember: 23.9 millionJanuary: 23.6 millionFebruary: 22.9 millionMarch: 25.1 millionApril: 24.7 millionMay: 25.1 millionJune: 24.9 millionJuly: 26.4 millionAugust: 23.4 millionSeptember: 21.4 million

More information can be obtained at www.nass.usda.gov.

CMYK


Industry Stock ReportThe following chart provides an annual high and a comparison of recent activity of major poultry company stocks.

Company Annual High Oct. 23 Oct. 30

Cal-Maine 47.00 42.48 42.86Campbell Soup 36.28 34.70 34.72ConAgra 28.80 28.12 28.21Hormel 30.70 28.63 29.34Pilgrim’s Pride 8.68 4.33 5.32Sanderson Farms 55.87 44.35 45.36Seaboard 2353.00 2219.00 2241.56Tyson 21.06 16.14 16.54

(Courtesy: A.G. Edwards & Sons Inc.) Turkey MarketsWeighted avg. prices for frozen whole young turkeysWeighted average (cents/lb.) F.O.B. shipper dock

National Week ending Oct. 26 Last yearHens (8-16 lbs.) 110.07 117.54Toms (16-24 lbs.) 114.16 111.36

Week ending Oct. 19 Sept. avg.Hens (8-16 lbs.) 109.48 110.54Toms (16-24 lbs.) 112.15 110.70

Nat’l. Turkey Market:(Oct. 30): The market on frozen hens and 16-24 lb. toms was steady with a steady to firm undertone. Frozen demand was light to moder-

ate consisting mostly of fill-in inter-est. Fresh whole turkey demand was moderate to good. Frozen whole turkey offerings range very light to moderate with supplies varying by processor. Frozen re-sale offer-ings were light. Fresh whole turkey

offerings were light to moderate. Frozen Grade A basted equivalent offering prices on a national basis for hens was $1.07-$1.15 f.o.b., and 16-24 lb. toms $1.10-$1.18 f.o.b. for current shipments. Fill-in processor trading was light on frozen basted equivalent hens at $1.10 f.o.b. The market on white meat was steady. The undertone on tom breast meat and destrapped ten-derloins was steady to weak, wing meat with skin steady at best and the balance of white meat steady to firm. Demand was light to mod-erateon tom breast meat, destrapped tenderloins and frozen wing meat with skin; balance of white meat moderate to instances good. The market on bulk parts is steady with necks and drums having a steady to firm undertone. Demand was

moderate to good for the very light offerings. The market on mechani-cally separated turkey was steady. Demand and offerings were light to moderate. Export trading was light; market was steady.

Fowl:Oct. 26: Live spent heavy fowlFinal prices at Farm Buyer Loading (per pound): range 9½-21¢

Parts:Georgia: The f.o.b. dock quoted prices on ice-pack parts based on truckload and pool truckload lots for the week of Oct. 29: line run tenders $1.97½; skinless/bone-less breasts $1.62½; whole breasts $1.01; boneless/skinless thigh meat

$1.31; thighs 73¢; drumsticks 74¢; leg quarters 53½¢; wings $1.83.

National Slaughter:Broiler: Estimated slaugh-ter for week ending Oct. 27 is 153,519,000.Actual slaughter for the week end-ing Oct. 20 was 155,110,000.Heavy-type hen: Estimated slaugh-ter for the week ending Oct. 27 is 1,660,000.Actual slaughter for the week end-ing Oct. 20 was 1,532,000.Light-type hen: Estimated slaugh-ter for the week ending Oct. 27 is 988,000. Actual slaughter for the week ending Oct. 20 was 1,233,000. Total: Week of Oct. 27: 156,167,000. Week of Oct. 20: 157,875,000.

Grain PricesOHIO COUNTRY ELEV. Oct. 16 Oct. 23 Oct. 30 No. 2 Yellow Corn/bu. $7.47 $7.71 $7.50Soybeans/bu. $14.62 $15.12 $14.94(Courtesy: Prospect Farmers Exchange, Prospect, Ohio)

Broiler/Fryer MarketsUSDA Composite Weighted Average

For week of: Oct. 29 88.83¢For week of: Oct. 22 84.81¢ Chi.-Del.-Ga.-L.A.-Miss.-N.Y.--S.F.-South. StatesFor delivery week of: Oct. 15 Oct. 29 Chicago majority 71--78¢ 81--87¢Mississippi majority 82--86¢ 82--86¢ New York majority 80--83¢ 84--87¢ For delivery week of: Oct. 16 Oct. 30Delmarva weighted average 76¢--$1.02 TFTRGeorgia f.o.b. dock offering 95¾¢ 96¢Los Angeles majority price $1.05 $1.05San Francisco majority price $1.05½ $1.05½ Southern States f.o.b. average 64.34¢ 64.93¢

Broiler Eggs Set/Chicks Placed in 19 States EGGS SET (Thousands) CHICKS PLACED (Thousands)

AlaArkCa,Tn,WvDelFlaGaKyLaMdMissMo.N.C.OklaPaS.C.TexVa

19 StatesTotalPrev. year% Prev. yr.

Sept. 29

25,74420,1969,8123,1421,35130,2247,2173,1227,12116,1856,91419,4546,8113,6085,30013,6755,490

185,366181,765

102

Oct. 6

27,14420,3109,8603,1611,35130,7717,5503,2876,65416,5117,82319,0996,9363,6394,79213,2205,909

188,017186,317

101

Oct. 13

25,96617,6979,5993,1581,35331,2617,5543,3047,47116,5587,60617,7226,2873,6474,92413,0146,019

183,140181,852

101

Oct. 20

25,45818,3298,5383,1621,08828,0896,7073,2987,07116,3497,21018,3056,4163,2795,65412,6035,543

177,099183,537

96

Sept. 29

19,47217,3139,4734,2611,21525,9705,6822,9705,26214,3635,79714,7374,8932,9354,42411,2664,647

154,680154,383

100

Oct. 6

18,90118,7019,4624,11893526,9695,6902,9525,44014,3014,87414,6644,4652,7784,60110,8674,228

153,946148,802

103

Oct. 13

19,76018,9069,0453,50993527,7796,7182,8456,38613,5455,32714,3254,7822,6753,70410,7354,877

155,853155,108

100

Oct. 20

18,66018,6379,8353,7201,02325,9575,7322,7006,33113,6164,77015,1104,8543,0234,12711,6684,495

154,258151,134

1021/Current week as percent of same week last year.

Egg MarketsUSDA quotationsNew York cartoned del. store-door: Oct. 23 Oct. 30Extra large, up 4¢ $1.23--$1.27 $1.27--$1.31 Large, up 4¢ $1.21--$1.25 $1.25--$1.29 Medium, up 6¢ $1.09--$1.13 $1.15--$1.19Southeast Regional del. warehouse: Oct. 23 Oct. 30Extra large, up 6¢ $1.11½--$1.26 $1.17½--$1.33Large, up 3½¢ $1.10--$1.26 $1.13½--$1.32Medium, 10½¢ 87¢--$1.04 97½¢--$1.17

MarketsCompiled by David B. Strickland, Editor

[email protected]

USDA Shell EggsAMS weekly combined region shell egg pricesAverage prices on sales to volume buyers, Grade A or better, White

eggs in cartons, delivered warehouse, cents per dozen.Oct. 26 Extra Large Large MediumRegions: Northeast 112.00 111.00 96.00Southeast 114.50 112.50 95.00Midwest 108.50 106.50 90.50South Central 119.50 118.50 97.50Combined 113.91 112.44 94.87Computed from simple weekly averages weighted by regional area popula-tions

CMYK

POULTRY TIMES, November 5, 2012 15

AMERICANEGG BOARDHOTLINE

AEB Hotline appears regu-larly in Poultry Times and pro-vides an update on programs and services provided for egg produc-ers by the American Egg Board. Details on any item mentioned may be obtained by contacting AEB at 1460 Renaissance Dr., Park Ridge, Ill. 60068. Phone: 847-296-7043.

In partnership with Dis-covery Education, the Be A Good Egg Contest ties together egg education, donation and the opportunity for students to “do good” by voting for their school to win an educational grant. More than 1 million teachers who sub-scribe to Discovery’s network received an e-blast with contest details. In mid-September a similar e-blast reached 10,000 PTO subscribers, enhancing the visibility of the archived virtual field trip, as well as webisodes and the contest. Visit to view the current leader board: http://ti-nyurl.com/8qd9ujg.

This year, AEB’s Speak-ers’ Bureau has reached more than 100 groups and educated these audiences about the farm-to-table process and modern egg production. AEB continues to refine the process in order to make it as easy as possible — in-cluding the reminder process for speaker engagements. Here’s what speakers will receive go-ing forward:

Laurie Fallon, a Center for Food Integrity employee, will send the speaker a Speaker Placement Form once she sched-ules and confirms the speech.

Ten days out from the

speech, the speaker receives his/her e-packet from AEB in-cluding the Speaker Placement Form, map and evaluations. Laurie and the club contact for this speech will be copied on this e-mail.

Speakers should return their evaluations to AEB either by mail or by e-mail to Karen Muir, [email protected]. Please feel free to share any unusual feedback or insights or any other comments that might be useful to other speakers.

If any AEB trained speakers want additional speaking oppor-tunities in 2012, please let AEB’s scheduler Laurie (913-486-4706 or [email protected]) know immediately. AEB can schedule approximately 50 additional speeches and remain within 2012’s budget. For 2013, AEB is exploring expanding the Speakers’ Bureau into schools. If you’re interested, please let Ashley Richardson, 847-296-7043 or [email protected], know. Thank you again for your support of this program.

The Mississippi Egg Mar-keting Board has taken to the airwaves this year in an effort to further spread the Wake Up To Eggs messages. Marketing strategies included a statewide radio campaign using American Egg Board commercials. The campaign runs March, April, May, November and December. Using AEB dollars, the ad cam-paign garners 750 commercials for an average $26.50 per com-mercial.

Index of AdvertisersAcme, 8G .......................................................................................................................................................... 918-682-7791; www.acmeag.comAgrifan, 2 ....................................................................................................................................................... 800-236-7080; www.envirofan.com American Proteins, 8C .............................................................................................................................................w3ww.americanproteins.comBig Dutchman, Cover III ........................................................................................................................ 616-392-5981; www.bigdutchman.com Biomin, 8F ............................................................................................................................................................210-342-9555; www.biomin.netClear View Enterprises, 8F ................................................................................................................................... 866-361-4689; www.cvear.comCreek View, 13 ...................................................................................................................................................................................717-445-4922Cumberland, 8H .............................................................................................................................217-226-4401; www.cumberlandpoultry.comDelong’s Gizzard, Cover D .............................................................................................................................. 478-743-9134; www.delongs.comDetroit Radiant, Cover D .........................................................................................................................586-756-0950; www.detroitradiant.comDiversified Imports, 8A ................................................................................................................. 800-348-6663; www.dicversifiedimports.comEnSave, 8G .........................................................................................................................................................800-732-1399; www.ensave.comFlame, 8C .......................................................................................................................................... 800-255-2469; www.flameengineering.comFoodCraft, 8G ....................................................................................................................................................................................800-344-2413FPM, 8H ..............................................................................................................................................................402-729-2264; www.fpmne.comIPPE, 8B .............................................................................................................................................................www.ipe13.org; www.ippe13.orgJackson Lumber, 8 ......................................................................................................................... 715-926-3816; www.jacksonlbrharvester.comLubing, Cover II ................................................................................................................................................................................423-709-1000Koechner, 8H .............................................................................................................................................660-433-2178; www.turkeycoops.comMerck Animal Care, 8D, 8E ................................................................................................................................................. www.ihc-poultry.comPro Tech, 5 .................................................................................................................................................. 800-438-1707; www.pro-techinc.comR&D Marketing, 8H ..........................................................................................................................................................................662-620-2828Reeves, Cover IV ......................................................................................................................................888-854-5221; www.reevessupply.comRose Acre Farms, 10 ........................................................................................................................................................ www.roseacrefarms.comScrivner Equipment, 9 .......................................................................................................................................................................800-653-4165Star Labs, Cover D...........................................................................................................................................800-894-5396; www.primalac.comSpace-Ray, 7 ................................................................................................................................................... 800-849-7311; www.spaceray.comUnited Soybean, Cover B ................................................................................................................................................. www.unitedsoybean.orgWeigh Tech, Cover D ............................................................................................................................... 800-457-3720; www.weightechinc.comWells Fargo, Cover A .........................................................................................................................................................................312-781-0726

Obituaries

Thomas W. HodgeGAINESVILLE, Ga. — Thomas

Weston Hodge, a pioneer in the early development of the North Georgia poultry industry, died here Oct. 6. He was 86.

Mr. Hodge for 25 years was pres-ident of Hodge & Murphy Poultry Co. He was also president of Mul-berry Farms and Braselton Packing Co., manager of the Georgia Poultry Exchange and general manager of Miller Poultry Co.

A Navy veteran who served in the Pacific Theater during World War II, he was a commander of the American Legion Paul E. Bolding Post 7. He was an exalted ruler for Gainesville Elks Lodge No. 1126, past president of the Gainesville Civitan Club, the Rifle and Pistol Club and the North Georgia Sports-man Club.

Mr. Hodge also served as an or-ganizer and later board chairman of Lanier Park Hospital. He was also on the board of the Gainesville Plan-ning Commission and the Gaines-ville-Hall County Development Au-thority. He served on the founding board of Lakeview Academy.

A member of Gainesville First Presbyterian Church, he served as an elder, deacon, Sunday school su-perintendent and on various boards at the Presbytery and Synod levels. He was a trustee of the Presbyterian Home in Quitman, Ga.

Survivors include his wife, Fran-ces Powell Hodge; daughter Helen of Hartsville, S.C.; sons Tom Hodge of Athens, Ga., and Jack Hodge of Gainesville; nine grandchildren and one great-grandchild.

Chris WallaceSHERIDAN, Ind. — Chris Wal-

lace, director of purchasing for JBS United, died Sept. 14 at the age of 57.

Mr. Wallace graduated from Per-due University in 1977 with a de-gree in agriculture. He worked for Wallace Grain for three years before joining JBS United for more than 34 years.

He served as a member of the American Feed Industry Associa-tion’s Feed Control Committee and Purchasing Seminar Committee. He was also a member of the Sheridan First Christian Church, the Sigma Phi Epsilon fraternity and the Sheri-dan Historical Society.

Survivors include his wife, Jen-nifer Tolley Wallace; daughters Jessica L. Wallace of Crown Point, Ind., and Jamie L. Wallace of Sheri-dan; and brother Craig W. Wallace of Sheridan.

CMYK


Turkey trivia, facts and loreWASHINGTON — The follow-

ing are some facts about turkeys and the turkey industry provided by the National Turkey Federation:

Turkey loreEarly explorers to the New

World quickly acquired a taste for turkey and took birds back to Eu-rope. By the 1500s, turkeys were being raised domestically in Italy, France and England. When the Pil-grims and other settlers arrived in America, they were already familiar with raising and eating turkey and naturally included it as part of their Thanksgiving feast.

President Abraham Lincoln proclaimed Thanksgiving a national holiday in 1863, supposedly as a re-sponse to a campaign organized by magazine editor Sara Joseph Hale. In 1939, President Franklin Roos-evelt moved Thanksgiving Day forward one week, as it is presently celebrated.

Benjamin Franklin, who proposed the turkey as the official United States’ bird, was dismayed when the bald eagle was chosen over the turkey. Franklin wrote to his daughter, referring to the eagle’s “bad moral character,” saying, “I wish the bald eagle had not been chosen as the representative of our country! The turkey is a much more respectable bird, and withal a true original native of America.”

When astronauts Neil Arm-

strong and Edwin (Buzz) Aldrin sat down to eat their first meal on the moon, their foil food packets contained roasted turkey and all the trimmings.

At the holidaysIn 2011, more than 248.5 mil-

lion turkeys were raised. More than 219 million were consumed in the U.S.

NTF estimates that 46 million of those turkeys were eaten at Thanks-giving, 22 million at Christmas and 19 million at Easter.

Nearly 88 percent of Ameri-cans surveyed by NTF eat turkey at Thanksgiving.

The average weight of turkeys purchased for Thanksgiving is 16 pounds, meaning that approxi-mately 736 million pounds of turkey were consumed in the U.S. during Thanksgiving 2011.

Ready for a nap?Many people report drowsiness

after eating Thanksgiving dinner. While turkey often receives the blame, recent studies suggest that carbohydrate-rich meals may cause sleepiness by increasing the number of tryptophans in the brain.

However, NTF notes, the unusu-ally large, multi-coursed, carbo-hydrate-rich meal most people eat on Thanksgiving is more like the cause.

Gobbling upTurkey consumption has nearly

doubled during the past 25 years. In 2011, per capita turkey con-

sumption was 16.1 pounds com-pared to 8.3 pounds in 1975.

A national study on turkey con-sumption found that nearly half of U.S. consumers eat turkey at least once every two weeks, with more than a quarter eating turkey deli meat.

White meat versus dark meat.White meat is generally preferred

in the U.S., while other countries choose the dark meat.

A turkey typically has about 70 percent while meat and 30 percent dark meat.

The two types of meat differ nu-tritionally. White meat has fewer calories and less fat than dark meat.

The rich flavor of dark meat is especially valued in soup and stew recipes. Dark meat holds up well in rich marinades and is a perfect choice for grilling and barbecuing.

Also,Only tom turkeys gobble; hen

turkeys make a clicking noise.Domesticated turkeys cannot

fly.Wild turkeys can fly for short

distances up to 55 miles per hour and can run 20 miles per hour.

More information can be obtained from the National Turkey Federa-tion at www.eatturkey.com.


NTF provides some frozen turkey thawing tips WASHINGTON — Turkeys can be thawed

using one of three methods, but the most fool proof is in the refrigerator, the National Tur-key Federation notes.

The key to this method is to plan ahead and allow approximately 24 hours for every 4 to 5 pounds of bird weight for thawing in the re-frigerator.

This method is the safest and will result in

the best finished product. Place the bird, in the original wrapping, on

a shallow baking sheet in the refrigerator (40 degrees F).

Thawing timesThe following provides good guidelines for

thawing times. 8 to 12 pounds — 2 to 2.5 days

12 to 16 pounds — 2.5 to 4 days 16 to 20 pounds — 4 to 5 days 20 to 24 pounds — 5 to 6 days If the turkey needs to be thawed more

quickly, the bird can be thawed in cold water, in the original wrapping.

The cold water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.

Following are times for cold water thaw-

ing:8 to 12 pounds — 4 to 6 hours 12 to 16 pounds — 6 to 8 hours 16 to 20 pounds — 8 to 10 hours 20 to 24 pounds — 10 to 12 hours The third safe method for thawing a turkey

is in the microwave. Follow the manufacturer’s directions and

roast the turkey immediately after thawing.

Poultry TimesYour resource for

poultry industry news.

In print and online.

www.poultrytimes.net345 Green Street, P.O. Box 1338, Gainesville, GA 30503

Fax 770-532-4894 Phone 770-536-2476

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