Alabama Poultry, September/October 2013

Koch Foods’ Expansion

Alabama Poultry Industry Workshop

Alabama Poultry Hall of Fame Nominations

Heart Warming Holiday Recipes

Board of Directors

Officers Randall Ennis, President, Huntsville* Dale Gambrill, Vice President, Snead* Tim Esslinger, Treasurer, Eufaula* Harold Hunt, Secretary, Gadsden* Johnny Adcock, Immediate Past President, Woodland*

Directors George Attwood, Anniston Dale Carroll, Huntsville Chris Carter, Guntersville Richard Curvin, Montgomery Cory Early, Albertville Billy Gilley, Cullman Ben Gore, Cullman Matthew Herman, Enterprise Heath Loyd, Decatur Dennis Maze, Horton Todd McMahen, Dothan Dr. Shannon Morgan, Birmingham Mitchell Pate, Auburn* Mike Pigg, Cullman John Pittard, Guntersville John Roberts, Cullman Keith Rhodarmer, Collinsville Kenneth Sanders, Brundidge* Roddy Sanders, Gordo Jason Shell, Huntsville Jason Spann, Hanceville Ken Taylor, Anniston Ben Thompson, Huntsville David Thompson, Ashland Stanley Usery, Athens Scott Varner, Russellville Ricky Walker, Snead Brad Williams, Troy

Advisors Dr. Don Conner, Auburn University James Donald, Auburn University Dr. Joe Hess, Auburn University Jacob Davis, Montgomery Dr. Tony Frazier, Montgomery Perry Oakes, Auburn *Executive Committee Members

AP&EA StAff

Johnny Adams – Executive Director Wanda H. Linker – Administrative Director Ray Hilburn – Membership Director Huck Carroll – Communications Director/Editor Jennifer Shell – Support Director

Alabama Poultry Magazine is published by the Alabama Poultry & Egg Association 465 South Bainbridge Street Montgomery, AL 36104 Phone: 334-265-2732 Fax: 334-265-0008

Send editorial and advertising correspondence to: Alabama Poultry Magazine Editor P.O. Box 240 Montgomery, AL 36101 Advertising rates and closing dates available upon request.

Editorial matter from sources outside AP&EA is sometimes presented for the information and interest of our members. Such material may or may not coincide with official AP&EA policy. Publication does not necessarily imply endorsement by AP&EA.

w w w. a l a b a m a p o u l t r y. o r g www.facebook.com/BamaChicken

Executive Director’s Message With the holidays fast approaching, it’s time to reflect on all that we, in the poultry industry, have to be thankful for. We must always be thankful for our industry, no matter what role we play in it. It feeds our families and pays our bills, as it makes great contributions to provide the world with affordable protein.

We must also be thankful for each other, the processing companies must be appreciative of the farmers who supply them, realizing that without the chickens to process, production lines would be still and empty, with workers idle or laid-off. So too, growers must be thankful for the processors, acknowledging that without the processing companies, finding markets for their poultry would be almost impossible.

There are, of course many others who make our jobs possible through allied industries. The equipment and feed suppliers; the builders; scientists and educators; bankers and pharmaceutical suppliers; as well as local, state and federal government also play an important part.

Recently we have seen many of these partners come together in east Alabama to help growers by providing funding for nutrient management plans essential for financing production expansion. The cooperation displayed by these groups and agencies is a testimony to the effectiveness of working together with a common goal for a common good.

Also, many thanks to all who participated in our annual Alabama Poultry Industry Workshop at Guntersville State Park. With approximately 140 in attendance, it was a most successful learning experience. Thanks as well to our presenters who took time from their busy schedules to share with others in the industry.

Thanks also to those who played in and sponsored our Allied Fundraising Golf Tournament at Chesley Oaks Golf Course. The funds that were raised will benefit the Auburn poultry science scholarship fund.

Have a happy Thanksgiving, a Merry Christmas and a prosperous New Year!

Featuring This Issue

Governmental Affairs Association News Allied Golf tournament AP&EA Alabama Poultry Industry Workshop Grower Profile: Greg Daniel Building the Dream: Koch Expansion Recipes Extension News NPtC Housing Short Course VIP Profile: Animal Health International Practical Applications Calendar of Events

Alabama Poultry Magazine

pg. pg. pg. pg. pg. pg. pg. pg. pg. pg. pg. pg.

4 6 10 12 14 16 18 20 21 22 24 30

September / October 2013

3

Governmental Affairs

Activist Watcher

Say Anything Science In November, the Alliance held a press conference featuring experts (and fellow Meatingplace bloggers) Dr. Richard Raymond and Dr. Scott Hurd, and others, who discussed the Center for a Livable Future’s five year review of the 2008 Pew Commission report on “industrial” agriculture.

One reporter on the call asked the question; “how do we distinguish one report from the other – they seem to be competing.” It’s a good question. We live in a world now where there is so much information that study competes with study; science competes with science.

It’s a challenging position for agriculture to be in, because we’re surrounded by organizations – like the Pew Commission and the Center for a Livable Future – which consistently publish reports that are accepted as fact.

These studies are taken at face value, and it’s dangerous to herald reports as valid without first investigating their validity.

We’ve all been guilty of accepting things we read or see (in most cases on the Internet) as true without stopping to first consider the source, factual basis, or credibility. In the hyper-social world we live in, it’s easy to trust something we see on a friend’s Facebook and share it; we instantly endorse things with the click of our mouse.

But yet we’re confronted – every day – with information proving that what we accepted as truth is actually false.

Take, for example, the Alliance’s recent investigation into the Meatless Monday campaign that I wrote about my last blog. Turns out, the campaign, which just celebrated its 10th anniversary, is not as popular as it was touted.

In the grand scheme of things, though this news may immensely cheer up many of us “industry folk,” it’s not a ground-breaking, earth-shattering reve-

4

September / October 2013

Emily Meredith Emily Meredith is the communications director for the Animal Agriculture Alliance

lation. What is slightly more explosive, however, is the recent hubbub surrounding New York Times columnist Michael Pollan.

Michael Pollan has without question been a thorn in modern agriculture’s side since he started opining about food issues for one of the most widely circulated newspapers in the world. Pollan has attacked much about agriculture, but nothing quite as fiercely as genetically modified organisms (GMOs).

Forbes Magazine recently chronicled Mr. Pollan’s sordid history of ignoring evidence presented in scientific publications, manipulating his editors at the Times to allow him to write a biased account of the facts surrounding GMOs, and generally promoting a “denialist” attitude on his social media accounts.

Says Forbes: “Michael Pollan is a big deal, arguably more influential on agriculture policy than the Secretary of Agriculture. He is the author of five books, all best sellers, professor of journalism at the University of CaliforniaBerkeley and one of the most cited commentators on food-related issues in the world, with more than 330,000 followers on Twitter, many of whom consider him a hero.”

While I might not agree with the term “hero,” I agree that Mr. Pollan is a “big deal,” which makes it even more disturbing that he so blatantly ignored any sort of journalistic integrity when looking to “inform” millions of readers on the important issues surrounding modern food production.

But it wasn’t Forbes that outed Pollan as a less-than-reputable journalist when it comes to food is-

Alabama Poultry Magazine

sues, and GMOs in particular, it was Pollan himself.

That’s right, Forbes magazine compiled videos, quotes and tweets where Pollan irrefutably talks out of both sides of his mouth depending on the audience.

To one group, GMOs are safe (but still evil because of what they represent – “industrial” agriculture which he abhors) and to another audience, GMOs present grave risks to health and the well-being of our human race as we know it.

Also last week, The Huffington Post launched a new website dedicated to discussing food issues called “Food for Thought.” This new website is a partnership with Chipotle, a company that makes no effort to disguise its perspectives on modern agriculture.

My hope for the Huff Po is that they won’t go by the way of Mr. Pollan – presenting a one-sided, biased portrayal of food issues that ignore sound science, fact-checking and journalistic integrity.

Gosh wouldn’t it be refreshing if the Pollans and Chipotles of the world would use their influence – not to further inflame extreme activists – but instead to jump-start a meaningful conversation about the future of food and the farm?

The views and opinions expressed in this blog are strictly those of the author.)

Alabama Poultry Magazine

September / October 2013

5

AP&EA Seeking Nominations for Alabama Poultry Hall of Fame Do you know an Alabamian who has pioneered an idea or some new technique in poultry and egg production, processing or marketing that has led to a stronger and better Alabama poultry industry? Do you know someone who has through the years promoted the general welfare of the poultry industry by giving their time or services?

Perhaps the person you’re thinking about has done none of these things, but still you know he deserves to be recognized for his lifelong interest in and support of the industry.

It is possible that the very person you’re thinking about could be en-

shrined in the 2014 Alabama Poultry Hall of Fame! While it is possible, it cannot happen unless that deserving person is nominated! Mail your nomination the AP&EA office today.

SELECTION CRITERIA 1. Nominations may be made on any type paper or letterhead, 8 1/2 x 11.

2. Nominations close January 31, 2014.

Mail nominations to: Alabama Poultry Hall of Fame Selection Committee P. O. Box 240 Montgomery, AL 36101-0240 4. The inductee(s) is chosen by a

committee of Hall of Fame members appointed by the AP&EA president.

5. A living and/or posthumous inductee may be selected.

6. An inductee does not have to be selected every year.

7. The inductee will be honored at a special Hall of Fame event in the recipient’s hometown.

This is your opportunity to nominate a mentor or someone that you admire who has made outstanding contributions to the growth and development of the Alabama poultry industry. Who knows, one day, someone might be writing a recommendation for you.

If you would like a copy of the Alabama Poultry Hall of Fame poster, please call our office at 334-265-2732. The cost is $38.00 per poster. Poster size is 30” x 20”.

6

September / October 2013

Alabama Poultry Magazine

Association News

Wayne’s Wings Make Some Heat Wayne Farms of Decatur, Ala. provided more than 500,000 precooked wings, aboard two tractortrailers, for the 12th annual chicken wing festival held in Buffalo, N.Y., over Labor Day weekend. Event organizer Drew Cerza says the event drew tens of thousands of people from all 50 states and about three dozen other countries to the birthplace of the Buffalo-style wing.

Cerza says the National Buffalo Wing Festival has become the “Super Bowl” of the chicken wing industry for restaurants, wing lovers and even competitive eaters. The festival has been showcased by such national media as the Food Network, “All-American Festivals,” “Unwrapped”, “Throwdown with Bobby

Flay, and Emeril Lagasse Live, the documentary.

The weekend festival featured Travel Channel – “Bar Food Paradise,” “Taste of America”, and servings of 100 different styles of “Food Wars”, NBC’s Today Show, wings, live music and a wing-eating ABC’s The View, Regis and Kelly, contest.

How wonderful, to have so many the CBS Morning Show, the BBC, people eating Alabama chicken.

Fox and Friends and even a PBS

Alabama Poultry Magazine

September / October 2013

7

Dennis Brothers illustrates the need for growers to inspect their attic insulation.

Jim Donald talks about proper vent door management to control moisture.

Gene Simpson talks lightbulb efficiency.

Here, he presents the new LED technology.

SEAP&EA Hold Meeting at Harbert Farm

MIDLAND CITY – The Southeast moisture? The answer was to inAlabama Poultry & Egg Association crease vent fan time to take out the met at the farm of Keith Harbert on moisture. There is more about this Sept. 11, for an open house discus- on pg. 26.

Lighting guru, Gene Simpson, sion featuring speakers from the Natalked about the new LED bulbs tional Poultry Technology Center. which put out 500 lumens, as opGetting Ready for Winter was the theme of the presentation. As is posed to the cold cathode lights the normal format, the group split which put out 325 lumens and lose into three and rotated from presenter performance over time. The new to presenter at 20 minute intervals. LEDs, because of their design, also Dennis Brothers led a discussion get more light to the floor and carry on attic ventilation and its impor- a 3 to 5-year warranty, and while tance for uniform heating. He they cost twice as much as the cold showed a number of infrared photos cathode bulbs, which only have a 1showing less than optimal heating year warranty, they last longer and patterns with areas of high heat and are more efficient.

Following the presentations, areas of little to no heat. He explained that this was caused by attic State Veterinarian Dr. Tony Frazier insulation that had shifted. He gave the group an update on avian stressed that it was important for dicease around the state, and a pergrowers to get up into their attics to spective on the international situation. A delicious barbecue meal, inspect for shifted insulation.

Jim Donald talked about manag- cooked by Benny Sims of K Supply, was served afterwards. ing vent doors to control humidity G90 STEEL ROOFING within the house. He asked the question, 29GA X 36” COVER “If you have your vent doors set to Linear Foot throw the air into the CUT TO LENGTH center of the house and you are watching G o ldin Me tals, I nc. your relative humidity, what happens 228- 575- 7 7 3 6 when the floor bewww.goldinmetals.com gins to slick-up with

$1.19/

Will Sims watches his dad, Benny of K Supply, chop barbecue.

8

September / October 2013

Alabama Poultry Magazine

USPOULTRY Awards Recruiting Grant

LAKE GUNTERSVILLE STATE PARK– During the recent AP&EA Alabama Poultry Industry Seminar, Bill Ingram, a USPOULTRY board member, presented a student recruiting grant to Dr. Don Connor, head of the poultry science department at Auburn University, on behalf of the USPOULTRY Foundation. Accepting the check for $16,251, Dr. Don Connor, expressed his gratitude to the USPOULTRY Foundation.

The USPOULTRY Foundation board recently approved student recruiting grants totaling more than $160,000 to the six U.S. universities

with poultry science departments and 15 other institutions with industry related programs. The Foundation provides annual recruiting funds to colleges and universities to attract students to their poultry programs.

Dr. Don Connor accepts a student recruiting grant from Bill InU.S. Poultry & gram, representing the USPOULTRY Foundation.

Egg Association is an all-feather organization represent- through research, education, commuing the complete spectrum of today’s nication, and technical assistance. poultry industry, with a focus on pro- Founded in 1947, U.S. Poultry & Egg gressively serving member companies Association is based in Tucker, Ga.

Alabama Poultry Magazine

September / October 2013

9

CHESLEY OAKS GOLF COURSE, Sept. 25, 2013 – It was a glorious day for golf. The leaves were just about to start turning. The persimmons were ripe and sweetening off and the temperature was mild, as the poultry pros hit the links again to raise money for poultry science scholarships and have some fun. They accomplished both missions, bringing in more than $10,000 to keep the poultry scholars hitting the books, educating the future leaders of this wonderful industry.

10

Putting Contest

Longest Drive

Heath Loyd

Patrick Bright Raven Walker

September / October 2013

Alabama Poultry Magazine

Closest to the Pin John Powell Mark Wilton Jeff Sims Billy Yarbrough

Second Place Jeff Sims Randy Allen Mike Walker Josh Singleton

Third Place Will Harding Danny Sharp Patrick Bright Justin Chittam

First Place – Chris Carter, Raven Walker, Clay Thornton and Henry Burns

Fourth Place Donald Collins Russ Harper Lindsey Goodwin Bill Hardwick Food is always an important element.

Special Thanks To: Raffle Prize Sponsor:

Lee Energy Solutions Drinks Sponsor:

Aviagen Box Lunch Sponsor:

First South Farm Credit Post Tournament Meal Sponsor:

IVESCO

Prize Sponsors First Place – American Proteins Second Place – Cobb-Vantress Third Place – Lee Energy Solutions Fourth Place – Keystone Foods Eufaula Putting Contest Prize – Casey Jones/ L. B. White Longest Drive – Meyn America Closest to Pin – Alltech

Scholarship Sponsors ADF/Fitco Alabama Farm Credit AlaTrade Foods, LLC Alltech American Proteins, Inc. Animal Health International Aviagen Inc. Bob Cryar Consulting/FMC Ceva Cobb-Vantress Inc. Cumberland/Hired-Hand D & F Equipment Sales EIS of Tennessee/ Member of the Vincit Group

First South Farm Credit, NA First South Farm Credit, SA Hubbard LLC International Paper Jones Hamilton Company Keystone Foods, LLC Keystone Foods - Eufaula Kuhl Corporation iberty National Life Insurance Meyn America LLC Adam Langley/Randy Jones & Associates Terra Renewal Zoetis

Hole Sponsors ADF/Fitco Alabama Farm Credit Alltech American Proteins, Inc. Bob Cryar Consulting/FMC Cobb-Vantress Inc. Cumberland/Hired-Hand D & F Equipment Sales

Alabama Poultry Magazine

EIS of Tennessee/Vincit Group First South Farm Credit, NA Hubbard LLC Keystone Foods, LLC Liberty National Life Insurance Meyn America, LLC Terra Renewal

September / October 2013

11

It was another great day for golf.

The low country boil had folks lining up.

Sarge Bilgili conducted the evening session.

12

September / October 2013

It would be difficult to find a more beautiful setting for the 2013 Alabama Poultry Industry Workshop. October in the highlands overlooking Lake Guntersville should be a must for everyone who loves outdoor beauty.

The Lake Guntersville State Park Lodge at Lake Guntersville State Park, newly refurbished, with its wide decks overlooking the spectacular view, was an ideal place for the workshop.

The poultry pros from all areas of the state and industry, on Tuesday, Oct. 8, found the Eagle’s Nest Golf Course in remarkable shape just two years after being devastated by the tornados of April 2011. There are still some downed trees, but the fairways are clean and the greens are fast. It was a great way to warm up for the evening session.

Even better, after the golfing, down at the newly-restored pavilion at the beach, everyone enjoyed the low-country boil, sponsored by Lee Energy Solutions, which included boiled shrimp, potatos and corn. Pork loin and other goodies were furnished by K Supply. Beverages were sponsored by Chem Station and Smith Gray.

It was a great time to fellowship and watch the sun set on the lake.

Back at the lodge, everyone assembled to begin the program. Jason Shell welcomed everyone and introduced the speaker for the evening session, Dr. Sarge Bilgili of Auburn University’s department of poultry science. Dr. Bilgili had a two part presentation for the evening. His first presentation covered the Food Safety Modernization Act (FSMA), with some interesting facts. He stated that approximately $1 trillion is spent annually on food in the United States, half of that is outside the home. He also talked about HACCP based inspection models and HIMP performance standards as well as modernization of poultry slaughter inspection.

His second topic, Emerging Meat Quality in Broiler Chickens, focused on a number of issues including: deep pectoral myopathy; white striping; hard or “woody” fillets; and necrotic and fibrotic fillets. At the end of the presentation the workshop was adjourned for the evening.

The opening session of the morning, following a continental breakfast, was opened by Ken Edwards of Keystone Foods, and was highlighted by Alabama Poultry Hall of Fame member, Gerald Bailey, who gave the keynote address.

Bailey, who began in the poultry industry in 1965 as a broiler chick de-beaking supervisor, retired 12 years ago. He remembered that when he started, growers were using coal-fired furnaces to heat their chicken houses in the winter. He stressed that though the industry had consolidated greatly from when he began in it, the key for service techs was to build relationships with their growers. “It’s all about working with people,” he said.

The next speaker was Dr. Joel Cline, director of the J.B. Taylor State Diagnostic Lab in Elba, speaking on Mycoplasm Diagnostics. The two types of my-

Alabama Poultry Magazine

coplasma affecting Alabama growers are mycoplasma gallisepticum, affecting the bird’s respiratory system and mycoplasma synoviae, affecting the joints and feet.

Dr. Sue Ane Hubbardof Mississippi State University College of Veterinary Medicine Poultry Research & Diagnostic Laboratory presented a look at Breakout Interpretation in examining non-hatching incubated eggs.

Just before the morning break, Dr. Joe Hess of Auburn University department of poultry science, took the audience on a virtual tour of the new Auburn University Research Feed Mill.

Break time saw most folks heading for the deck and the scenery below. The morning presenters were available to chat with those seeking more information.

Still others found their cell phones and conducted business.

Following the break, Dr. Jeanna Wilson, extension poultry scientist University of Georgia department of poultry science, spoke on Understanding Rooster Fertility. After Dr. Wilson, Dr. Joel Cline once again took the podium and presented a clinical look at Viral Arthritis in South Alabama.

Alabama Poultry & Egg Association Membership Director Ray Hilburn presented an update of the Association’s activities including: a legislative update; energy audits; the Auburn department of poultry science 2 + 2 program; and an idea for Alabama poultry car tags.

Following Hilburn’s presentation, American Proteins and D& F Equipment Sales sponsored lunch in the Lodge’s Golden Rod Room.

After lunch, Barry Fuller of Aviagen introduced his boss, Aviagen President Ben Thompson, as the lead off speaker. Thompson spoke on the importance of communicating effectively with consumers. The message that we must communicate is that chicken is a healthy and affordable source of protein and that agriculture is an honorable profession.

Dennis Brothers, poultry housing specialist with the National Poultry Technology Center, spoke on the need for service techs to help their growers with winterizing their houses for more efficiency and more profitability. He was followed

by IVESCO Water Quality Division Manager Jesse McCoy. McCoy stressed that since birds drink twice the volume of water as the feed that they eat, they need high quality water.

Dr. Francene Van Sambeek, senior technical consultant for Elanco Animal Health, gave the last presentation, Coccidial Control Measures.

This year’s AP&EA Alabama Poultry Industry Workshop was well attended.

Next year the workshop will be held at the Auburn University Hotel and Dixon Conference Center.

Thanks to all our speakers and attendees. A special thanks to our sponsors, without whom none of this would be possible.

Gerald Bailey gave us a poultry history lesson.

Joe Hess took us on a feed mill tour.

Sue Anne Hubbard talked about eggs.

Alabama Poultry Magazine

September / October 2013

13

Greg Daniel – Living the Dream

Grower Profile

NEWELL – The only thing that 16-year old Casey Daniel doesn’t like to do in her dad’s chicken houses is pick up dead birds. Other than that, the spunky 10th grader at nearby Ranburne High School, in Cleburne County, is ready to help out in any way possible.

Her brother, Cody, 19, who works at Southwire in Carrollton, Ga., and is also a welding student at a technical school in Carrollton, feels much the same. All it takes is a phone call.

Those phone calls aren’t always about the chicken houses. Sometimes they are invitations to do fun things,

Greg Daniel (right) and his kids, Cody (center) and Casey (left). Casey is our covergirl for this issue.

14

September / October 2013

like going to the races in Talladega, which they did the weekend before this interview, or hopping on a jet ski at Lake Wedowee. This last August, they headed out to San Diego, Calif., for a vacation. And, while Greg and their mother are divorced, he and the kids form a close knit family.

Greg got his first taste of chicken farming as a youngster, when he worked for his next door neighbor who grew for Gold Kist. He loved it, but in 1991 when he graduated from Woodland High School, he took a job at Southwire. He worked there for the next 20 years,

Alabama Poultry Magazine

Greg (right) enjoys a laugh with the crew building his feed bins.

but, in his heart he wanted to be in the chicken business.

While at Southwire, he started a lawn care business around Lake Wedowee, cutting grass on his days off.

Over the years that business grew to 80 yards. That was a lot of yards to care for while working a full-time job.

In 2007, Greg’s father, Barry Daniel, who worked for Blossman Gas and had a few cows, built two 40’ x 500’ houses for Cagle’s of Pine Mountain, Ga. However, in 2010, with his health in decline, he offered to sell those houses to Greg. Greg jumped at the chance to fulfill his lifelong dream.

He purchased the chicken houses and formed Clearview Farms. He has also continued his lawn care business and has a small cattle operation. He also does custom hay baling, including square bales for horse owners.

Last year, when Koch Foods purchased Cagle’s processing plant in Pine Mountain, Ga., Greg became a grower for Koch Foods of Ashland, Ala. Given the opportunity to become a part of the Koch Food’s expansion, he agreed.

Koch gave him the option of building one of the “mega” 66’ x 600’ houses, or two smaller houses. Considering the layout of his land and his two 40’ x 500’ existing houses, he opted to build two 43’ x 510’ houses.

Greg’s builder, J & R Construction of Ashville, Ala., has finished the houses and now he is waiting for the installation of equipment and electrical wiring. He anticipates getting birds around the middle of December, after the birds in his older houses are caught.

Although Greg has only been in the poultry business

for only a few years, he serves as the president of the Randolph County Poultry & Egg Association.

For the 20 years that he worked in the factory, he always dreamed that one day he would be in the poultry business. Today, he says, he’s living that dream.

Alabama Poultry Magazine

September / October 2013

15

Building the Dream

Commissioner of Agriculture and Industries John McMillan

NEWELL – “Behold, how good and pleasant it is when brethren dwell in unity!” said Coosa Valley RC&D Executive Director Eddie May, quoting Psalm 133, in reference to how federal, state, local and private agencies worked together to provide funding for comprehensive nutrient management plans for the 30 farms participating in the Koch Foods expansion in east Alabama.

May was just one of the speakers who celebrated the way in which government at all levels and the private sector had come together to see this project through to completion on Oct. 28, 2013, at Greg Daniel’s Clearview Farms.

Under cloudy and sometimes rainy skies, stakeholders, friends and media gathered under the big tent to talk about the progress of the project and the impact that it will have on the economy of east Alabama.

THE PROJECT

State Sen. Gerald Dial

David Perry, Gov. Robert Bentley’s chief-of-staff

16

The project, precipitated by Koch Foods purchase of Cagle’s poultry processing plant in Pine Mountain, Ga., got rolling in August 2012, when Alabama Poultry & Egg Association brought together stakeholders from regulatory agencies of both federal and state government along with representatives from banking and the poultry industry at the Alabama Department of Agriculture and Industries to discuss Koch Foods plans to expand their operation in east Alabama, around the Ashland area.

The original plan called for building approximately 60 new 66’ x 600’ houses on 15 farms, however the newest plan calls for 120 to 150 new houses on 30 farms. Sixty percent of those houses will be 66’ x 600’ with the remaining 40 percent, like Greg Daniel’s two new houses at 43’ x 500.”

Original estimates of the plan’s cost have also gone up. Original estimates of per farm costs of $1.8 million each have held steady, however with more farms added into the equation, total costs for construction and equipment jumped from $27 million to $54 million.

According to estimates, the gross income from each project would be approximately $400,000 annually. Total gross income for all projects would be $12 million per year, of this amount about $6 million would be paid back to lenders (First South Farm Credit, Alabama Farm Credit and local lenders). Of this gross income, about $120,000 per project per year would

September / October 2013

Alabama Poultry Magazine

be paid back to local municipalities for electricity, gas for heating, and water. This would be $3.6 million for the total 30 projects.

Other expenses deducted from the gross income would include money spent locally on farm vehicles, insurance, bedding materials for the houses and general supplies.

THE NEWS CONFERENCE

In his opening remarks, Commissioner of Agriculture and Industries John McMillan said, “This project is the largest and most noteworthy project that any one of us has been involved in bringing to fruition.” He concluded his remarks by saying, “This is a great day for the poultry industry, a great day for Koch and a great day for the citizens of this state.”

Keith Martin, live operations manager with Koch Foods, Ashland, thanked everyone under the tent for their hard work in bringing the project together. He complimented Greg Daniel for his hard work, but singled out Ray Hilburn of Alabama Poultry & Egg Association for being the one who brought everyone to the table. He expressed Koch Foods’ gratitude for all of the cooperation that the project had received.

Much of the cooperation revolved around funding for the writing of comprehensive nutrient management plans (CNMP) for each farm. A CNMP is required to qualify for an FSA guaranteed loan and to satisfy the Alabama Department of Environmental Management (ADEM) requirements before any construction can begin. With FSA committed to $20 million in loan guarantees, the very size of the project was more than the federal NRCS (Natural Resources Conservation Service), which normally writes the CNMPs, could handle. This required that outside technical service providers had to be employed to write the plans. Paying them was the issue.

That’s where the Coosa Valley Resource Conservation and Development Council comes in.

The Coosa Valley RC&D secured $108,000 in state grant money to pay for the plans, which can range from $4,000 to $10,000 each.

According to Martin, phase one of the project is completed, with 46 new houses, bringing in nine new growers for Koch, four of whom are first time growers. Phase two is 30 to 40 percent underway with 44 houses, and phase three, with 46 additional houses, is waiting for growers to secure financing.

Sen. Gerald Dial commented that government could learn much from the level of cooperation. He remarked that the conflict in government had more to do with the lack of understanding between rural and metropolitan areas of the state, rather than a conflict between Republicans and Democrats.

Representing Gov. Robert Bentley, David Perry, his chief-of-staff, said the governor was excited about the cooperation between private industry and state government to make the expansion a reality. “What government can do is create an environment conducive for job expansion,” Perry said.

Farm owner, Greg Daniel brought it all down to a personal level for the participating growers. He thanked RC&D and NRCS for their help, he paused, “When you look over your shoulder,” he said, indicating his nearly finished poultry houses, “that’s my American Dream.”

Alabama Poultry Magazine

Keith Martin, live operations manager, Koch Foods, Ashland

Eddie May, executive director, Coosa Valley RC&D

Dr. William Puckett, state conservationist, NRCS

Greg Daniel, Clearview Farms

September / October 2013

17

Recipes

Middle Eastern Roasted Chicken with Rice, Currant, and Pine Nut Stuffing 8 Servings

Stuffing:

1 pound ground chicken 1TBLS olive oil ¼ tsp allspice ¼ tsp coriander ¼ tsp cinnamon 2 cloves garlic, chopped ½ tsp kosher salt ¼ tsp freshly ground pepper 1 ½ cups cooked rice 3 TBLS pine nuts 2 TBLS currants 1 TBLS chopped fresh mint fresh mint sprigs for garnish Chicken:

1 whole chicken (about 5 pounds), giblets removed ½ tsp salt ½ tsp freshly ground pepper 4 carrots, peeled and cut into 1” lengths 2 small onions, peeled and cut into large dice 2 turnips, peeled and cut into large dice 2 cups chicken broth In a medium sized skillet, toast pine nuts over medium heat, tossing occasionally, until they are browned and fragrant, about 3-4 minutes (be careful not to burn). Remove nuts to small bowl and reserve.

In same pan, add olive oil and heat. Add ground chicken, allspice, coriander, cinnamon, garlic, salt and pepper. Saute chicken, breaking it up into small pieces, until cooked through, about 5-6 minutes. Turn off heat. To chicken mixture add rice, reserved pine nuts, currants, and mint. Stir to combine and cool completely. (Stuffing may be made ahead of time.)

When stuffing mixture is cool, stuff into chicken cavity and into neck area under skin. Sprinkle outside of chicken with salt and pepper. Reserve remaining stuffing to serve with finished dish.

Heat oven to 350º F. Place chicken in roasting pan and roast for 30 minutes. Add vegetables to bottom of roasting pan and pour stock over chicken. Roast for another 60 minutes or until a thermometer inserted into the thickest part of the thigh registers 170º F. Remove chicken from oven and allow to rest for 10 minutes. Remove stuffing from chicken and place on heated serving platter. Remove drumsticks and thighs from bird then remove breast meat. Slice breast crosswise. Place on platter alongside of rice stuffing. Place vegetables on platter and spoon sauce over chicken. Garnish with fresh mint sprigs. Serve.

18

September / October 2013

Alabama Poultry Magazine

Chicken and Red Lentil Stew with Greens and Sweet Potatoes 6 Servings

1 ½ pounds chicken thigh meat, boneless and skinless, cut into 1” cubes 2 TBLS vegetable oil 1 tsp salt ¼ tsp cayenne pepper 2 cloves garlic, minced 1 TBLS minced fresh ginger 1 cup red lentils 1 medium onion 1 can (14.5 oz) diced tomatoes 1 tsp cumin 2 carrots, peeled and cut into ½ “ rounds ½ tsp dried mustard 2 small potatoes, peeled and diced into ½ “ cubes ½ tsp dried coriander 1 small sweet potato, peeled and diced into ½” cubes ¼ tsp cinnamon 1 large bag (12 oz) cleaned and chopped spinach 1 TBLS brown sugar 2 TBLS freshly chopped cilantro 4 cups chicken broth 6 TBLS plain yogurt or sour cream In a stock pot, heat oil over medium heat. Add chicken cubes and sprinkle with salt and pepper. Saute for 2-3 minutes, stirring occasionally to brown all sides of meat cubes.

Add garlic, ginger, and onion. Saute for another 2-3 minutes. Add dried spices (cumin, mustard, coriander, cinnamon) and brown sugar and stir until combined. Add broth and tomatoes with juice; bring to a boil. Add vegetables. Return to boil, reduce heat and cook for 10 minutes. Add lentils, cover, and simmer for an additional 20 minutes.

Using a fork, check to be sure vegetables are soft. When soft, add spinach, stir to combine until spinach is wilted. Add cilantro.

Serve in soup bowls. Garnish each bowl with a dollop of plain yogurt or sour cream, if desired, and chopped cilantro.

Sautéed Chicken Cutlets with Cherry Port Sauce 4 Servings

8 thinly sliced chicken cutlets (about 1 pound) 2 cups chicken broth 1 can (14.5 oz) tart cherries, drained and juice reserved ½ cup Port wine 2 TBLS dried cherries 2 TBLS butter, divided 1 TBLS flour

½ tsp salt ½ tsp black pepper 1 TBLS olive oil 1 shallot, chopped 1 TBLS lemon juice 1 tsp fresh thyme

In small saucepan, combine chicken broth and drained cherry juice. Boil over high heat and reduce to ½ cup.

In small bowl, combine port and dried cherries. Reserve. In small bowl, blend together flour and 1 tablespoon butter to make smooth paste. Reserve.

While broth mixture is reducing, sprinkle salt and pepper on chicken. In large sauté pan, melt remaining butter and olive oil over medium heat. Brown cutlets until golden, about 3 minutes per side. Remove to plate and cover with foil.

In the same pan, add shallots and sauté until soft and translucent, about 1 minute. Add port and dried cherries. Stir to scrape up browned bits on bottom of pan. Bring to a boil and reduce slightly by boiling for about 1 minute. Add reduced broth/ cherry juice and lemon juice and boil for another minute.

Stir flour/ butter mixture into the sauce. Cook over medium heat for about 2 minutes, or until sauce is slightly thickened. Add cherries and thyme to pan. Stir to combine. Return chicken to pan along with any accumulated juices. Warm for one minute.

Serve chicken cutlets over wild or brown rice. Spoon sauce and cherries over cutlets.

Alabama Poultry Magazine

September / October 2013

19

Extension News

Alabama Hosts National Poultry Extension Specialists Alabama recently hosted the 2013 Quadrennial Poultry Extension Specialists Meeting at the Perdido Beach Resort in Orange Beach.

Poultry extension specialists from Alabama, Delaware, Georgia, Illinois, Mississippi, Missouri, Pennsylvania and Texas were on hand to discuss current poultry extension topics and extension delivery methods of importance to poultry.

Alabama was well represented at the meeting with Ray Hilburn giving a growers perspective of extension efforts and Danny Miller, Alabama Cooperative Extension System County Agent Coordinator from Cherokee County and a grower him-

20

September / October 2013

self, speaking on the emergence of the Chick Chain Project in Alabama as a way to interest youth in poultry.

Pat Curtis, Auburn poultry science faculty member and leader of Auburn’s Food Systems Initiative, spoke on how different age groups learn and interact (baby boomers, Generation X, Millennials and Gen-

Alabama Poultry Magazine

eration C).

An interesting companion talk on reaching youth through Facebook, Twitter and LinkedIn was provided by Troy Hahn, an IT specialist with the Food Systems Initiative.

Ken Macklin from the poultry science department at Auburn organized and chaired the meeting. Extension speakers from most of the major poultry producing areas of the country spoke on topics of interest, followed by a roundtable discussion on national priorities in poultry extension.

The meeting ran from Oct. 21 to 23, and extension specialists from across the nation enjoyed great beach weather and seafood while discussing poultry issues in Orange Beach.

NPTC Housing Short Course

Dennis Brothers

Ben Gore talks about financing chicken house construction

NPTC Holds Housing Short Course

AUBURN – The National Poulltry Technology Center held its 2013 Poultry Housing Short Course, covering construction, retrofitting and future trends, at the Ham Wilson Arena on the campus of Auburn University. The short course, aimed at bringing professionals in the poultry industry the most up to date information on poultry housing technologies, took place on Oct. 1517.

The approximately 140 attendees, with several from Canada, Mexico and Puerto Rico, heard presentations from Ben Gore of Alabama Farm Credit on poultry house financing and cash flow issues; poultry engineer John Langston covered muliple subjects including specifications and structural design as well as foundations and walls; truss and roof systems were covered by consulting engineer John Hyde; and Dennis Brothers of the NPTC team covered insurance considerations. That was all before lunch on the first day.

For the next two and a half days the NPTC presented information designed to help live production managers, housing coordinators and poultry company sevice techs help their growers be more profitable and efficient through building more energy efficient housing or retrofitting existing structures to take advantage of new and proven technologies.

Other presenters included: Mike Czarick, University of Georgia; Jeremiah Davis, Mississippi State University; the NPTC team, Jim Donald, Gene Simpson, Jesse Campbell and Dennis Brothers – Auburn University; John Hyde, consulting engineer; Jeff Reap, Agri-Stats; and poultry consultant, Leonard Fussell.

This is the first Housing Short Course that the NPTC has conducted since 2011. It continues the National Poultry Technology Center’s committment to its mission of applying engineering and economic principles to promote and preserve the viability of the poultry industry in Alabama and the United States.

Alabama Poultry Magazine

Jim Donald

John Langston

September / October 2013

21

VIP Profile – Animal Health International

(Left to right) David Edmonson, Gary Townsend and Mary Nell Teague

BOAZ – Animal Health International, formerly know as Walco, sells 36,700 animal health products, Their distribution facility in Boaz stocks approximately 750 active poultry products, according to David Edmonson, regional operations manager.

According to the company website, Animal Health International provides poultry producers with a wide selection of quality, cost-effective products (vaccines, feed additives, coccidiostats, parasite control, etc.) to help maximize health, productivity and profitability. They also have their own line of products under the Aspen label. This includes cleaners and disinfectants; litter treatments; and rat bait. In fact, they sell over $1million a year in rodent control alone.

David Edmonson has been in the poultry supply business since starting to work for Hannah Supply in 1979. Since then he has worked with Wade Jones and Walco. He knows the business very well.

Gary Townsend manages the 14,000 sq. ft. warehouse and the

22

September / October 2013

Jeff Sims handles outside sales, center’s three tractor trailer trucks.

Mary Nell Teague handles cus- covering Alabama, Tennessee, Kentomer service. She is the helpful tucky and southern Indiana. voice on the phone for most customers.

Alabama Poultry Magazine

Practical Applications

A Common Sense Approach to Cold Weather Inlet Management

By Jim Donald, Jess Campbell, Dennis Brothers & Gene Simpson, National Poultry Technology Center, Auburn University, College of Agriculture

Traditional side wall air inlets need to open at least 2 inches so that the inlet will perform as a good air nozzle.

Winter Ventilation – 2013 Air inlet management is crucial for maintaining dry floors and good rearing conditions in the broiler house. It is important to understand the recipe for good winter ventilation. There are many factors that affect house setup. The number and age of the birds, house tightness, number of minimum ventilation fans to be used, operating static pressure, proper number of air inlets that should be used and fan run time all play a roll in determining what type of conditions we will have in our houses.

Can I Use Inlets?: The first question that must be answered concerns house tightness. Is the house tight enough to use inlets effectively? This would mean that we would be able to pull a minimum 0.10 to 0.12 pressure with one 48” fan or two 36” fans with every inlet closed. If this is possible, the house is minimally tight to use negative pressure ventilation. If not, then the first step is to seek ways to sufficiently tighten the house to achieve this benchmark. A tighter house able pull 0.13 up to 0.20+ pressure is highly desirable and can be more effectively ventilated. Next, a decision of how many minimum ventilation fans will be placed on a timer needs to be made. If the houses are relatively loose, about a 0.10 to 0.12 static pressure, then it may be necessary to run two 48” fans for minimum ventilation. If houses are relatively tight such as newer houses, 0.20 to 0.25 pressures, then perhaps one 48” fan or two 36” fans can be run for minimum ventilation. No one can make this decision for you, it must be made on a per-house basis by each grower. In the looser

24

September / October 2013

houses that reach approximately 0.10 to 0.12 static pressures, we are better off to run more fan power (three 36” or two 48” fans for minimum ventilation) and possibly decrease fan run time. In the tighter houses we have the luxury of running one 48” or two 36” fans and running for longer periods of time while maintaining good air quality without sacrificing fuel usage to do so.

Some very old or very loose houses are not tight enough to ventilate with air inlets. Such houses often struggle to achieve 0.05 pressure. In houses this loose, it is often better to just suck air through the cracks in the house, leaving the inlets closed. While ventilating through the cracks is not the preferred method, trying to use air inlets in a house that is not sufficiently tight can be a disaster. Opening air inlets at very low static pressures will drop large amounts of cold air on the floor causing wet floors, bird chilling, and poor performance. A good rule of thumb is that if you cannot use your air inlets successfully using two 48” fans for minimum ventilation and achieve an operating static pressure of 0.10, then you are better off to leave the inlets closed and just bring air in through the cracks. The concept of air inlets is based on negative pressure ventilation and without the house being sufficiently tight to create a vacuum and sufficient negative pressure that will cause the air to come into the house with proper speed, we are better off to abandon the use of air inlets. Of course the preferred way to solve this problem is to tighten up the house. And for sure an old loose house will certainly benefit from mixing or stir fans to help mix the air.

Ceiling type inlets should open at least 1 inch to insure a good air nozzle effect.

Alabama Poultry Magazine

We often see inlet openings about 1/4 inch. This type of opening will not produce high velocity air and will result in very poor air mixing.

Poor air mixing results in wet floors and high fuel costs.

How Many Inlets?: The next point for consideration, if sufficient tightness has been established and the appropriate number of timer fans chosen to get good winter ventilation from inlets, is to determine how many of the existing inlets should be used. For any given number of fans running there is a correct amount of inlets to be used with a correct opening. If a tunnel house has been properly designed it may have between 48 to 80 air inlets installed. This is the total air inlet capacity for maximum ventilation when not in the tunnel mode. Four, five, or six tunnel fans can be run through these inlets. But what we need to look at in winter operation is how many inlets are needed when we are running only minimum ventilation. In other words, houses are equipped with inlets for maximum ventilation, but in winter cold weather we want minimum ventilation so we will not need to use all of the inlets. Many inlets must be closed or latched shut. The goal is to utilize the appropriate number of inlets to match the number of minimum ventilation fans in use. As the grow-out continues more inlets will be unlatched or put into service.

Again the exact number that should be used on a given farm will vary depending on the house. In most houses, we should at least have operating inlets on each side no further apart than 24’ to 30’ which would mean you are safe to latch closed every other inlet. Of course for half house brooding situations, it is very desirable to close all or most of the inlets in the non brood area.

A perimeter ceiling or sidewall inlet is designed to control the manner in which air enters the house. The inlet functions as an air jet that is supposed to “shoot” air into the building to mix with in-house air, keeping cold air from dropping onto the birds. The higher the static pressure difference between inside and outside, the further the air will shoot in.

So in very cold weather when we need the maximum mixing we can close the inlets slightly and increase the static pressure to about 0.10 inches (possibly higher in wider houses,) resulting in maximum velocity and throw into the house. In

26

September / October 2013

milder weather we can open the inlets a little more and run at lower static pressure, say 0.06 inches. Here the air won’t be thrown into the house as far.

How Do I Manage Inlet Openings: The next thing to understand is how to manage inlet openings. Inlets serve as air nozzles or jets to throw air into the house. Inlets vary slightly but no inlet should be closed so that the opening is less than 1” of width in the clear. Inlets mounted in the side wall generally need to open a little further than those mounted in the ceiling but there is a point of closing with either style of inlet that changes it from a good air nozzle to just a crack with poor airflow characteristics.

Perimeter inlets that only open ¼” to ½” are not doing a good job regardless of where they are mounted. The air just leaks into the house at the inlets and then falls to the floor.

We don’t get any air mixing because we haven’t gotten any real air stream with any air velocity. In fact when we see houses with all inlets in use during winter it is often a sign that the manager does not understand what needs to be accomplished with respect to air flow and velocity.

For these inlets to flow air properly they must open a minimum of 2-3 inches for a sidewall inlet or 1-1½ inches for a ceiling installed inlet along with sufficient pressure to gain velocity. That is why in the early days of a growout when we are using only one 48-inch fan (or two 36-inch fans) at most, we need to latch closed every other inlet in the brood chambers (and all the inlets in the growout end). Now we are allowing 15 evenly distributed inlets in the brood chamber to respond to the inlet machine. We would unlatch more inlets in the brood chamber only if we anticipated needing to run additional fan power.

After turnout we typically need to unlatch more inlets in the growout end as more fans are used, and then finally, as we get some age on the birds, we unlatch them all. A good rule of thumb in a tunnel house is we need to have about 15 operating inlets for each 48-inch fan that we expect to be using.

Using Attic Inlets: The use of attic inlets for minimum

An inexpensive latch or nail to seal off unneeded air inlets is perhaps one of the best tools in setting up houses for good winter airflow.

Alabama Poultry Magazine

ventilation has grown in popularity over the last few years.

A few key points must be remembered when using attic inlets for minimum ventilation. First, attic inlets are primarily low static pressure inlets. There have been problems observed when using attic inlets under higher (0.10 and higher) pressures that result in throwing cold air onto the walls and floors of the house. Remember, there is no heat in the attic of the house at night and often during the winter days when there is heavy cloud cover or it is raining. Secondly, when fan power exceeds attic inlet capacity, often the perimeter inlets open only slightly in order to satisfy the static pressure. This causes the same problem with cold air leaking into the house and falling to the floor that was discussed earlier when perimeter inlets only open one-quarter to one-half inch Therefore, both attic inlets AND perimeter inlets must be managed properly AND at the same time. One option that has proven successful is to simply not use attic inlets when there is no usable heat coming from the attic – such as at night or when there is limited sunshine. Remember - poor distribution of cold air from the attic inlets or from the combination of attic and perimeter wall inlets can cause all of the same problems previously discussed – wet litter, increased heating cost, and poor performance.

The Payoff: In houses with poor inlet management, as much as a 15 to 20 degree difference in floor and ceiling temperature has been observed. Good inlet management can keep this temperature difference to 5 degrees. The dollar benefits start with the fact that saved fuel costs keep money in your pocket. Houses with poor air mixing will use 20-25 percent more fuel. Plus the combination of temperature and air quality from day one is probably the most significant factor in broiler flock performance. Extreme temperatures can be devastating during the brooding period especially. Too cold conditions dramatically impact the ability of young birds to get adequate feed and water, and if early growth is slowed the performance losses cannot be made up during the life of the flock. The bottom line is that proper management of air inlets to provide birds the temperature and air quality they need is absolutely essential for getting top returns.

Keys to Successful Use of Sidewall and Ceiling Inlets Getting top performance from a broiler flock depends largely on doing ventilation right – and air inlet management is absolutely the key to providing the right environment during the critical starting and early growth phases. Here are the top points to keep in mind: 1. For inlets to work properly a poultry house must be tight.

2. Most poultry houses in the U.S. rely on negative pressure to flow air into the house during cool weather or brooding operations. The inlet is the tool to make this happen properly.

3. Inlets control direction of air movement, velocity of air entering the house, and thus air mixing. In cold weather, inlets are the tools to help blend cold outside air with warm inside air to save fuel and maintain pre-

28

September / October 2013

cise temperatures. Good inlet management prevents all the hot air from staying in the top of the house.

4. Curtain openings and board cracks are not good inlets because they are too large, not uniform and do not do a good job directing airflow.

5. Static pressure inlet controllers work well to provide good airflow “throw” into the house under changing conditions, but only when the number of inlets available is matched to number of fans that will come on.

All inlets on a house are to be used only for maximum power ventilation mode. During brooding and cold weather, a large number of the inlets are not only not needed, they must be closed off to assure good airflow.

6. Inlets must be open approximately a minimum of one inch for a ceiling inlet and two to three inches for a sidewall inlet if we are to get the proper airflow patterns from the inlet. If your poultry house has all inlets opening one-quarter to one-half inch you need to latch closed every other inlet and then the remaining inlets will open twice as far.

7. Inlets opened beyond the “fully open” position (opening at tip of board equal to inlet throat opening) don’t increase airflow. Board openings too wide tend to direct air downward toward the birds, which would be acceptable only for older birds and very mild or warm weather.or inlets to work properly a poultry house

Alabama Poultry Magazine

Alabama Poultry Magazine

September / October 2013

29

A Picture is Worth 1,000 Words

By Jim Donald, Jess Campbell, Dennis Brothers & Gene Simpson, National Poultry Technology Center, Auburn University College of Agriculture

A Hidden Danger with Attic Inlets

Inlet doors that don’t close prop- Attic inlets poorly installed leav- Attic inlets poorly installed leaving gaps around the vent will leak erly will “chimney” moist heated ing gaps around the vent will leak constantly as shown here. air into the attic when fans are constantly as shown here. off.

If you have installed attic inlets in your poultry houses, you need to be aware that problems that can occur when attic inlet doors do not close all the way due to dirt and dander build up, improper adjustment or improper installation. With faulty or dirty inlet doors and improperly installed inlets, the warm, moist air in the bird chamber will leak continuously into the attic due to the chimney effect when fans are not running.

The minimum vent inlet anticipation feature found with many controller operated attic vents can also allow large quantities of warm, moist air into the attic at every min-vent cycle. When this warm air rises into the attic, the air temperature will be lowered to the temperature of the attic and moisture condensation or sweating will occur.

This sweating in the attic can condense on the roofing metal, wet insulation, and cause other, more serious problems. Moisture in the attic can damage trusses and truss connections as well as the roofing metal and insulation. In the long run it could shorten the useful life of the structure. The take home point here is that if you have inlets in your house, make sure the doors are clean, operate properly and close all the way when they are supposed to.

Make sure there are no leaks around the vents from faulty installation and repair them if you find it. Consider disabling the anticipation feature on the controller if you are using attic vents for minimum timer ventilation or take other steps to minimize this source of leakage. If/when the inlets are not being used, be sure the doors are locked shut and sealed tight.

ADVERTISING INDEX

Agrifan Alabama Ag / Alabama Farm Credit American Proteins Aviagen Bac-Wash Dreisilker Electic Motors Ecodrum First South Farm Credit Goldin Metals Jones-Hamilton PLT Lee Energy Solutions Modern Poultry Systems Randy Jones Ins. Agency Southwest Agri-Plastics Thompson Tractor

30

September / October 2013

pg. pg. pg. pg. pg. pg. pg. pg. pg. pg. pg. pg. pg. pg. pg.

28 7 31 22 20 17 9 5 8 23 2 4 32 25 28

Sustained moist air leakage, as seen here around an attic access panel, can cause truss plate corrosion.

Moisture issues on untreated lumber can cause expansion and contraction of the wood and eventually lead to truss plate separation as seen here.

CALENDAR OF EVENTS International Poultry Expo Jan. 28 – Jan. 30, 2014, Atlanta, Ga. COUNTY ASSOCIATION MEETINGS Central Alabama Poultry & Egg Association Thursday, Nov. 21, 2013, 6:30 p.m.

Clay, Randolph, Calhoun, Cleburne, & Cherokee Counties Open House, Ricky Love Farm, Calhoun County Koch, Gadsden Dec., 2013, Exact date: TBA

Alabama Poultry Magazine