Poultry Times November 5 2012 Edition by The Times

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November 5, 2012

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Poultry Times

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November 5, 2012 Volume 59, Number 23 www.poultrytimes.net

David Lathem named Egg Producer of the Year SAN 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 recognition of his leadership and constructive efforts for a united egg industry during a time of uncertainty. For his commitment and Lathem countless hours of dedication 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 award Randy Green, government affairs

representative for UEP in Washington, D.C., received the Presidential Award presented by the UEP president. The award recognizes people that play an important role in helping 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 industry. UEP noted that “He has been of tremendous help to UEP as we attempt to educate members of Congress on the reasons why egg farmers need passage of our federal egg legislation.”

Officers & board Officers and board members were elected during the annual membership meeting. Officers, in addition to Lathem, are:  Jim Dean, Center Fresh Group, first vice chairman.  Ron Truex, Creighton Brothers, 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 Poultry Farm; Marcus Rust, Rose Acre Farms; David Thompson, Pearl Valley Eggs; Mike Puglisi, Puglisi

Egg Farm; Brian Barrett, Feather Crest Farms; Trey Braswell, Braswell Foods; Jacques Klemp, Dixie Egg Co.; Tad Gross, Hemmelgarn & Sons; and Steve George, Fremont Farms of Iowa. Also Bob Krouse, Midwest Poultry Services; Glenn Hickman, Hickman 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 Gayman, Hillside Poultry Farm; Dolph Baker, Cal-Maine Foods; Brent Booker, Country Charm Eggs; Gregg Clanton, ISE America; Richard Simpson, Simpson’s Eggs; Peter Forsman, Forsman Farms; and Steve Boomsma, Centrum Valley Farms.

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 Standard (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 remainder 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 American, 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 Arkansas 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

National Turkey Federation

Turkeys, turkeys and more turkeys: The National Turkey Federation notes that nearly 88 percent of Americans 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.

POULTRY TIMES, November 5, 2012

Food safety crucial as Hurricane Sandy impacts East Coast WASHINGTON — Hurricane Sandy, noted as a “Superstorm,” made landfall on Oct. 29 along the New Jersey coastline and wreaked havoc and destruction to the Northeast with strong winds, heavy rain and flooding. The USDA Food Safety & Inspection 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 emergencies compromise the safety of stored food, and planning ahead can minimize 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 Undersecretary 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 reference during a power outage. FSIS’ YouTube video “Food Safety During Power Outages” also has instructions for keeping frozen and refrigerated food safe. FSIS is providing relevant food safety information regarding the storm from its Twitter feed @USDAFoodSafety. To get tweets about food recalls and weather-related food safety issues affecting just your state, follow @XX_FSISAlert, replacing XX with your state or territory’s postal abbreviation.

Weather emergencies Steps to follow to prepare for a

possible weather emergency:  Keep an appliance thermometer in the refrigerator and freezer to help determine if food is safe during 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 contaminated 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 immediately — 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 refrigerator 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 purchased

Power outages Steps 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 extended 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. Afterwards Steps to follow after a weather emergency:  Check the temperature in the refrigerator and freezer. If the ther-

mometer reads 40 degrees F or below, 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 degrees 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 water 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 unscented, liquid chlorine bleach per gallon of drinking water.  Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved.  Use bottled water that has not been exposed to flood waters. If bottled 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 announcement 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 versions at www.fsis.usda.gov/news/ Food_Safety_PSA. Videos about food safety during power outages are available in English, Spanish and American

Sign Language on FSIS’ YouTube channel, www.youtube.com/USDAFoodSafety. Podcasts regarding food safety during severe weather, power outages and flooding are available English and Spanish on FSIS’ website at www.fsis.usda.gov. Consumers with food safety questions 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 888-6746854.

Livestock safety  Make 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 protecting feed and water supplies and providing 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 obtained at www.usda.gov/disaster; and www.ready.gov.

INDEX AEB Hotline..........................15 Business.............................6--7 Calendar...............................10 Classified.............................12 Viewpoint...............................4 A directory of Poultry Times advertisers appears on Page 15

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POULTRY TIMES, November 5, 2012

U.S. & Panama set date for trade agreement WASHINGTON — 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 completion of a thorough review by the United States and Panama of their respective laws and regulations related 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, telecommunications, computer, express delivery, energy, environmental and professional services.” “Panama is one of the fastest growing economies in Latin America, 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

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strong enforcement provisions.” After entry into force of the agreement, Panama will immediately reduce or eliminate tariffs on U.S. industrial goods, currently averaging 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 equipment, aircraft and parts, medical and scientific equipment, environmental products, pharmaceuticals and fertilizers.

Agriculture Additionally, 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 agricultural 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 market, supporting increased market opportunities for U.S. service providers, officials noted. For example, Panama agreed to eliminate measures that prevented

companies from hiring U.S. professionals, and to phase-out market restrictions 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 environmental 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 USDA’s efforts to help producers rebound from drought have touched more than 1 million acres of farmland 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 improvements, spurring recovery and ensuring lands are more drought resistant in the future. “This tremendous response reflects the severity of this year’s drought conditions,” said U.S. Agriculture Secretary Tom Vilsack. “The level of producer participation is also a testament to the hard work of USDA and other federal 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, including conservation tillage, cover crops, nutrient management, prescribed 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 states Exceptional drought continues to dominate sections of Arkansas, Colorado, Georgia, Iowa, Kansas, Kentucky, Missouri, Nebraska, New Mexico, Oklahoma, South Dakota, Tennessee, Texas and Wyoming, 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 accompanying major losses of crops and pasture, 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 office to find out if they are eligible for drought assistance, the department noted.

CMYK

POULTRY TIMES, November 5, 2012

Viewpoint Compiled by Barbara Olejnik, Associate Editor 770-718-3440 bolejnik@poultrytimes.net

Turkey industry plans for challenging 2013 By Steve Willardsen Special to Poultry Times

WASHINGTON — On June 27, December corn was trading at $6.33 per bushel, and people were just beginning 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 before “settling” back to $7.53 in the days following. Corn futures through June 2013 delivery are trading at around $7.50 per bushel. Willardsen Given that feed is approximately 70 percent of the cost of producing a turkey, the rapid escalation 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 turkey 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. Steve Willardsen, president of Cargill Value Added Meats in Wichita, Kan., is chairman of the National Turkey Federation with offices in Washington, D.C.

Having your end-product prices drop precipitously while your input costs soar is not a recipe for near term, or long term, business success. 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 production 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 picture 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 remain tough for a while, but the legislative and regulatory environment has the potential to take some positive turns. (Please note that I am writing this six days BEFORE the November election. Who ultimately wins the presidency 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 safety USDA and its Food Safety & Inspection Service (FSIS) are on the verge of promulgating a New Poultry Inspection System rule that represents the logical next step forward in modernizing our nation’s food safety regulations. It will focus government inspectors more closely on those activities that help control the presence of pathogens on raw poultry and meat. Beyond that, I think the turkey industry should feel very good about the work the National Turkey Federation has done during the last year in creating forums where industry experts meet to develop new strategies 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 outside the government who would like to turn away from a science-based path forward, the current combination of industry initiative and government modernization bode well for food safety in 2013.

“

‘The market conditions will remain tough for a while, but the legislative and regulatory environment has the potential to take some positive turns.’ Steve Willardsen

Chairman, National Turkey Federation

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

See Willardsen, Page 5

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Renewable fuels policy There 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. However, 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 Protection 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

tax credit and import tariff. Additionally, NTF is participating in numerous coalitions, the most recent being Smarter Fuel Future,

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POULTRY TIMES, November 5, 2012

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 preliminary step in judging the correct temperature, but a meat thermometer is the best final authority to determine doneness A shallow roasting pan should be used so oven air can flow completely 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 immediately 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 addition of 2 cups of coarsely chopped celery, onion and carrots to the cavity will enhance the fragrance and add to the flavor of the pan juices. Roasting times reflect the shorter cooking times of the turkeys produced by today’s turkey industry. Turkeys today take less time to cook than in the past because new turkey breeds produce a higher proportion 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 result 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 accelerate cook time. Oven factors often require special attention.  Some ovens may heat unevenly and many ovens have “hot spots.” The roasting pan should be turned to prevent one area of the turkey 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 turkey (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

target the turkey and chicken industries. 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 organizations in suing EPA over the Chesapeake Bay initiative, and Congress still has not clarified whether farm operations should be subject to lawsuits like the one in Oklahoma. However, the radical environmentalists’ agenda has not progressed as rapidly as they hoped, and I am optimistic that there will be opportunities in the coming year to further steer environmental regulation back toward a common-sense, sciencebased approach.

disease in turkey. In the first instance, the animal activists continue to attack the industry 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 welfare standards for egg-laying hens. The activists certainly won’t be deterred 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 optimistic about the Food and Drug Administration’s (FDA) approach toward regulating so-called “production” 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 voluntary approach to adjusting the circumstances in which the drugs can be used. When FDA issues its final guidance 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 significant that the agency chose not to pursue mandatory regulation. On a final note, more than 500 turkey industry executives will converge 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 innovatively about these and other important issues currently affecting its ability to ensure a profitable future. Attendance is encouraged for all who want to be prepared for the journey we face together in what appears to be a challenging 2013.

•Willardsen (Continued from page 4)

which is voicing concern, along with other organizations, about the negative effects of the RFS. This group will build on earlier efforts and expand awareness of the economic, environmental, hunger and engineperformance implications of current 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 reform 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 another in the Illinois River watershed, has given me a first-hand look at the business impacts of overreaching government regulation and out-ofcontrol environmental litigation. In the Chesapeake Bay, EPA is ignoring clear scientific evidence by setting regulatory standards that unfairly

Animal welfare Here, there are two separate issues to be considered: the animal rights activists’ agenda and the regulation of the medications that help treat

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POULTRY TIMES, November 5, 2012

Business Compiled by David B. Strickland, Editor 770-718-3442 dstrickland@poultrytimes.net

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 number one animated movie. Designed to increase awareness, influence decision making and inspire 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 families this holiday season by providing them with added value from leveraging 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 examined 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 skyrocketed 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 News Butterball Mo. site notes 5M safe hours GARNER, N.C. — Butterball recently celebrated 5 million worker hours without a lost-time injury at its Carthage, Mo., facility, which represents four years without a work-related injury or illness of the facility’s 600 employees, demonstrating positive output of the company’s awardwinning employee safety program, the company noted. “Employee health and safety is a top priority for Butterball. By adhering 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 Butterball. Butterball’s worker safety program consistently delivers performance that exceeds poultry industry standards as compiled by the U.S. Department of Labor, Bureau of Labor 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 Carthage 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 Atkins, 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 operation, the company said. “We are excited about this purchase as it provides us with much needed additional ingredients storage capacity as well as an additional transportation of ingredients 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 surrounding community. Wayne Farms LLC is the fifthlargest vertically integrated poultry producer in the U.S. with annual sales exceeding $1 billion. A subsidiary of Continental Grain Co., Wayne Farms owns and operates 10 fresh and further-processed facilities throughout the Southeast, produces 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 Thanksgiving, thanks to Global Animal Partnership’s 5-Step Animal Welfare 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 practices 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 customers with information about the way animals were raised. This year, GAP announced new standards for turkey. At Step 1, turkeys are raised without crates, cages or crowding plus more than 125 other requirements. Beyond Step 1, each successive step requires more animal-focused practices, Whole Foods said. Customers can review the complete standards online or review a condensed version 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 coordinator 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)

POULTRY TIMES, November 5, 2012 (Continued from previous page)

choose the best bird for their budget — 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 nationwide, 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 season, from Thanksgiving through New Year’s,” said Maggie DeCan, HoneyBaked COO. “To continue our tradition of making memorable holiday meals and exceeding our customer standards during our busiest season, we are searching for a holiday team that respects, understands and delivers the HoneyBaked core values every day.” For some, a seasonal job can potentially lead to a full-time career. When Ami Huff’s sorority sisters at the University of Georgia

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encouraged her to work at HoneyBaked Ham during college breaks, she never imagined a seasonal gig would turn into a successful career. Fast forward 11 positions at HoneyBaked and 23 years later, Huff now serves as the senior director of human resource services. As part of the human resource team, her current 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 product portfolio featuring the Honey Baked Ham that has become an American tradition at family gatherings, 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 products, 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 catering, 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.

ported $181.3 billion in goods and services in August 2012, according to data released by the Bureau of Economic Analysis of the U.S. Commerce Department. “I am pleased that U.S. exports remain high, because they are a major contributor to our economic recovery, and help create and sustain jobs across the country,” said Export-Import Bank Chairman and President Fred P. Hochberg. “Going forward, we encourage more American companies 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 annualized rate of 12.7 percent when compared to 2009, the BEA noted. In June of this year, the U.S. recorded 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 percent), Hong Kong (25.6 percent), Peru (25.3 percent), United Arab Emirates (21.8 percent), Ecuador (21.6 percent) and Venezuela (20.9 percent).

Exports reached $181B in August

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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 promote 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, Lagos, Abuja-Federal, Port HarcourtRivers and Benin hosted events at schools; activities included egg races, talks by health care professionals and miming student competitions. In eastern Africa, especially Kenya and Uganda, two-day events were held. The first day was educational with opportunities to interact with egg producers; the second day involved roadshows, road processions and entertainment, as well as school competitions. In southern Africa, particularly in Zambia and Mozambique, educational 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-

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Leonard to represent USPOULTRY on Farmers & Ranchers board TUCKER, Ga. â&#x20AC;&#x201D;Â Bernard Leonard, retired group vice president, Food Service Poultry and Prepared Foods for Tyson Foods, has been appointed to serve on the U.S. Farmers & Ranchers Alliance (USFRA) board of directors as a representative for the U.S. Poultry & Egg Association. Leonard is replacing Gary Cooper, COO of Cooper Farms and immediate past chairman of USPOULTRY, who stepped down from the USFRA board in August after two years of service. Leonard has many years of experience in the poultry industry, including serving 13 years with Tyson Foods, in addition to holding executive-level management posi-

tions with Hudson Foods, Southland 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. â&#x20AC;&#x153;I look forward to representing U.S. Poultry & Egg Association in USFRA, consisting of such a wide range of prominent national, regional and state agricultural groups and industry partners. These partners have embraced the responsibility that stewardship of our food, our land and our animals brings. USFRA is committed to leading the conversation to provide answers to consumerâ&#x20AC;&#x2122;s questions about how our food is grown and raised,â&#x20AC;? said

Leonard. â&#x20AC;&#x153;Throughout his career, B e r n a r d â&#x20AC;&#x2122;s efforts have been integral in producing a safer, more sustainable poultry product, and he Leonard understands first-hand the importance of modern agricultural practices in providing healthy choices for everyone. We look forward to his continued leadership on the USFRA board,â&#x20AC;? John Starkey, president of USPOULTRY, said.

Per capita chicken availability surpasses beef By Jeanine Bentley

Special to Poultry Times

WASHINGTON â&#x20AC;&#x201D; According to the USDA Economic Research Serviceâ&#x20AC;&#x2122;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 declining 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 factors, including the increased convenience of chicken products, such as skinless, boneless breasts; breaded

chicken nuggets; and pre-cooked, pre-seasoned and ready-to-serve offerings, such as rotisserie chicken. Chickenâ&#x20AC;&#x2122;s lower price relative to beef and pork may have also contributed to chickenâ&#x20AC;&#x2122;s growing popularity. 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. Chickenâ&#x20AC;&#x2122;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 â&#x20AC;&#x201D; 5.8 pounds today versus 3.4 pounds in 1960. Chicken consumption has also benefited from health-related concerns about fat, saturated fat and cholesterol. On a per-ounce basis, chicken has less total fat, saturated fat and cholesterol than beef.

ERSâ&#x20AC;&#x2122;s per capita food availability data, which is a popular proxy for food consumption, measures national supplies of several hundred foods, such as fresh apples, frozen spinach and eggs. For this historical series, ERS annually calculates the available supply 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 USDAâ&#x20AC;&#x2122;s Economic Research Service.

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Study: Increased consumer support for food technology possible KANSAS CITY, Mo. — Consumer attitudes toward modern food production technologies can be significantly 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 modern farming technologies. An online survey of 2,001 people this summer measured attitudes toward five technologies commonly used in today’s farming systems. Attitudes were then re-measured after the participants were provided messages that detailed the environmental, social or animal well-being

benefits from credible sources. The study showed double-digit increases in positive attitudes toward genetically modified crops, antibiotic use in meat animals and indoor food animal production. “This data gives us a better understanding of the kinds of messaging we can use to move the needle in a positive direction,” said Charlie Arnot, CEO at CFI. “This data shows us the things we can say to consumers 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 participants that raising food animals indoors protects them from predators 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 attributes 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 information 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 research yielded significant insight into how to enhance consumer trust in today’s agriculture and food system. The organization’s peer reviewed and published trust model proves that shared values (and in turn, confidence) are three to five times more important than demonstrating technical competence in building trust. “This year we segmented the population by Values Orientation and we targeted Early Adopters. Since shared values drive trust, we need

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 production system is facing. The EPA is scheduled to rule on the waiver request by Nov. 13. In September 2009, NTF commented on the expanded RFS, saying that the RFS did not consider the risks associated with the variability

of grain crops or other biomass production. 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 significantly, while permitting the EPA to govern implementation of the congressional mandate.

•Comments (Continued from page 1)

even causing one California turkey processor to file for Chapter 11 protection, citing increased feed costs as a key factor in the company’s financial struggles. The NTF added that the severity of the situation was only underscored by USDA’s Oct. 11 WASDE (World Agricultural Supply and Demand Estimates) corn crop report, confirming that the summer drought has severely reduced the amount of corn available over the

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

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to be able to better understand consumer attitudes based on their Values Orientation. In addition, targeting Early Adopters helps us connect with information seeking consumers 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 educational outreach about today’s food system.

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 Highlands 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 bravery. “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.

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POULTRY TIMES, November 5, 2012

Calendar Compiled by Barbara Olejnik, Associate Editor 770-718-3440 bolejnik@poultrytimes.net

NOV 7 — IOWA EGG INDUSTRY SYMPSM., Scheman Building, Iowa State University, Ames, Iowa. Contact: Registration Services, 117 Printing and Publications Building, Ames, Iowa 50011-3171. Ph: 515294-6222; www.ucs.iastate.edu/ mnet/eggsymposium/home.html. NOV 7-9 — AEB MTNG., Austin, Texas. Contact: American Egg Board, 1460 Renaissance Drive, Park Ridge, Ill. 60068. Ph: 847-2967043; aeb@aeb.org; www.aeb.org. NOV 13-14 — NIAA ANTIMICROBIAL SYMPSM., 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.

NOV 13-14 — CFIA FALL CONV., Sheraton Imperial Hotel, RaleighDurham, N.C. Contact: Carolina Feed Industry Association, P.O. Box 58220, Raleigh, N.C. 27658. Ph: 919607-1370; www.carolinafeed.com. NOV 26-28 — ITF WINTER CONV., Marriott Hotel, West Des Moines, Iowa. Contact: Iowa Turkey Federation, 535 E. Lincoln Way, Ames, Iowa 50010. Ph: 515-232-7492; info@ iowaturkey.org; www.iowaturkey.org.

2013 JAN 13-16 — AFBF ANNUAL MTNG., Nashville, Tenn. Contact: American Farm Bureau Federation, 600 Maryland Ave.,

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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.

encouncil.org; www.eatchicken.com. — NCC MARKETING JAN 30 COMMITTEE, Atlanta, Ga. Contact: National Chicken Council, 1052 15th St., N.W., Washington, D.C. 20005. Ph: 202-296-2622; ncc@chickenusa.org; www.nationalchickencouncil.org; www.eatchicken.com.

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

JAN 30 — NCC BOARD MTNG., Atlanta, Ga. Contact: National Chicken Council, 1052 15th St., N.W., Washington, D.C. 20005. Ph: 202-296-2622; ncc@ chickenusa.org; www.nationalchickencouncil.org; www.eatchicken.com.

— INT’L. POULTRY JAN 28-29 SCIENTIFIC FORUM, Atlanta, Ga. Contact: Southern Poultry Science Society, P.O. Box 1705, Clemson, S.C. 29633. Ph: 662325-3416; execsec@southernpoultrysciencesociety.org; www. southernpoultrysciencesociety.org.

— NEQS ANNUAL JAN 30 STAKEHOLDERS MTNG., Atlanta, Ga. Contact: National Egg Quality School, Maryland Department of Agriculture, 50 Harry S. Truman Pkwy., Annapolis, Md. 21401. Ph: 410-841-5769; Deanna. Baldwin@maryland.gov; www.neqs.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 31 — GEORGIA AG FORECAST, Decatur County Livestock Complex, Bainbridge, Ga. Contact: University of Georgia College of Agricultural & Environmental Sciences; www.georgiaagforecast.com.

JAN 29 — GEORGIA AG FORECAST, Georgia Farm Bureau, Macon, 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.

JAN 29 — NCC TECHNICAL & REGULATORY COMMITTEE, Georgia World Congress Center, Atlanta, Ga. Contact: National Chicken Council, 1052 15th St., N.W., Washington, D.C. 20005. Ph: 202-296-2622; ncc@ chickenusa.org; www.nationalchickencouncil.org; www.eatchicken.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; info@turkeyfed.org; www.eatturkey.com.

— INTERNATIONAL JAN 29-31 PRODUCTION & PROCESSING EXPO, Georgia World Congress Center, Atlanta, Ga. Contact: U.S. Poultry & Egg Association, 1530 Cooledge Road, Tucker, Ga. 30084-7303, Ph: 770-493-9401, seminar@uspoultry. org, www.poultryegginstitute.org; or American Feed Industry Association, 2101 Wilson Blvd., Suite 916, Arlington, Va. 22201, 703-524-0810, afia@afia.org, 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 — NPFDA ANNUAL CONV., Hyatt Regency, Atlanta, Ga. Contact: National Poultry & Food Distributors Assocatiion, 2014 Osborne Road, Saint Marys, Ga. 31558. Ph: 770-5359901; kkm@npfda.org; 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 2013 ADVSORY GROUP, Atlanta, Ga. Contact: National Chicken Council, 1052 15th St., N.W., Washington, D.C. 20005. Ph: 202-296-2622; ncc@ chickenusa.org; www.nationalchick-

FEB 20-21 — NPI CONV., 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. 685830721; 402-472-2051; egg-turkey@uni.edu; 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; dbarnett@ tnpoultry.org; 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; dmurdock@cgfa.org; www.pacificegg.org. 17 — HOUSTON FEB 25-March LIVESTOCK SHOW & RODEO, Houston, Texas. Contact: Houston Livestock Show & Rodeo, P.O. Box 20070, Houston, Texas 77225-0070. Ph: 832-667-1000; questions@ rodeohouston.com; www.hlrs.com. MAR 11-15 — AFIA SPRING COMMITTEE MTNGS./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: 703524-0810; afia@afia.org; www.afia.org. — ENVIRONMENTAL MAR 12-13 MGMNT. SMNR, New Orleans, La. Contact: U.S. Poultry & Egg Association, 1530 Cooledge Road, Tucker, Ga. 30084-7303, Ph: 770493-9401; seminar@uspoultry. org; www.poultryegginstitute.org. MAR 12-14 — MPF ANNUAL CONV., Saint Paul RiverCentre, St. Paul, Minn. Contact: Midwest Poultry Federation, 108 Marty Drive, Buffalo, Minn. 55313. Ph: 763-682-2171; info@midwestpoultry.com; www.midwestpoultry.com. MAR 13 — 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; info@ mnchicken.org; www.mnchicken.org. MAR 13 — MTGA ANNUAL MTNG., Saint Paul RiverCentre, St. Paul, Minn. Contact: Minnesota Turkey Growers Association, 108 Marty Drive, Buffalo, Minn. 55313. Ph: 763-682-2171; info@minnesotaturkey.com; www.minnesotaturkey.com. MAR 20-21 — FEED MILL MGMNT. SMNR, Nashville, Tenn. Contact: U.S. Poultry & Egg Association, 1530 Cooledge Road, Tucker, Ga. 30084-7303, Ph: 770-493-9401, seminar@uspoultry. org, www.poultryegginstitute.org. MAR 20-21 — AEB BOARD MTNG., Chicago, Ill. Ga. Contact: American Egg Board, 1460 Renaissance Drive, Park Ridge, Ill. 60068. Ph: 847-2967043; aeb@aeb.org; www.aeb.org. APR 5 — OPA INDUSTRY CELEBRATION BANQUET, Renaissance Columbus Downtown Hotel, Columbus, Ohio. Contact: Ohio Poultry Association, 5930 Sharonb Woods Blvd., Columbus, Ohio 43229. Ph: 614-882-6111; jchakeres@ ohiopoultry.org; www.ohiopoultry.org. APR 17 — DPI BOOSTER BANQUET, Salisbury, Md. Contact: Delmarva Poultry Industry Inc., 16686 County Seat Hwy., Georgetown, Del. 19947-4881; dpi@ dpichicken.com; 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 RESOURCES SMNR., Destin, Fla. Mo. Contact: U.S. Poultry & Egg Association, 1530 Cooledge Road, Tucker, Ga. 30084-7303, Ph: 770-493-9401, seminar@uspoultry.org, www.poultryegginstitute.org. MAY 2-3 — NATIONAL BREEDERS ROUNDTABLE, St. Louis, Mo. Contact: U.S. Poultry & Egg Association, 1530 Cooledge Road, Tucker, Ga. 30084-7303, Ph: 770-493-9401, seminar@uspoultry.org, www.poultryegginstitute.org.

CMYK

POULTRY TIMES, November 5, 2012

Minnesota farmers promote Turkey To Go sales BUFFALO, Minn. — This year marked its 54th year at the Minnesota 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 Minnesota State Fair and the success of Turkey To Go even beyond the fairgrounds has enabled us to show consumers that turkey can be amazing 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. Topping 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 downtown Minneapolis, two venues in Target Field, and two indoor food court restaurants in Minneapolis and St. Paul, Turkey To Go has expanded its reach year-round. Turkey farmer Duane Jaenicke of Roseau, Minn., says he and other turkey farmers are proud to see Turkey 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 sandwich 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 Minneapolis 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 turkey.” 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 Solutions Minnesota (www.hungersolutions.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 @TurkeyToGo on Twitter for daily updates on location/hours.  Alliance Bank Building food court (year-round), 56 East 6th Street, downtown St. Paul — Monday-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 outside Section 318.

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

Fun facts The following are some fun facts about Minnesota turkey, as well as the Turkey To Go concession:  MTGAestimates 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 information 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 Turkey 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, processing, and hatching in the U.S. and is home to 250 turkey farmers who raise approximately 46 million turkeys annually on 600 farms.  Minnesota has the most family-owned turkey farms of any state in the U.S. and many turkey producers are third, fourth and fifth generation farmers. Formed in 1939, MTGA is a nonprofit trade association dedicated to fostering a successful turkey industry. 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 government affairs. More information can be obtained at www.minnesotaturkey.com.

Midwest Poultry Federation Convention continues growth plans for 2013 BUFFALO, Minn. — The Midwest Poultry Federation Convention 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 educational sessions on March 13-14 — will convene at Saint Paul RiverCentre 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 convention,” said 2013 MPF President Allen Behl. “This year, we’re expanding 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 computers 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 exhibiting 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 email at tsorenson@midwestpoultry. com, 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 ldurben@midwestpoultry.com.

POULTRY TIMES, November 5, 2012

JBS USA and ICE sign agreement on workforce GREELEY, Colo. — JBS USA, an animal protein processor with more than 60,000 employees 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 Government and Employers (IMAGE) program assists employers in developing policies to reduce immigration compliance vulnerabilities, 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 undocumented workers to obtain employment through fraudulent means, while ensuring legal 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.”

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CMYK

POULTRY TIMES, November 5, 2012

Apple Roasted Turkey Tenderloin with Cider Pan Sauce National Turkey Federation National Turkey Federation

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 percent 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 number placed during the same month a year earlier, NASS noted. Net placements were down 9 percent from the August 2012 total of 23.4 million.

2011-2012 totals NASS provides the following as totals for turkey eggs in incubators and turkey net poult placements for 2011-2012.

Eggs in incubators: October: 27.2 million November: 27.5 million December: 28.7 million January: 28.3 million February: 28 million March: 29 million April: 28.2 million May: 29.6 million June: 30.4 million July: 29.8 million August: 28.9 million September: 26.4 million October: 26.5 million Net poult placements: October: 21.4 million November: 22.1 million December: 23.9 million January: 23.6 million February: 22.9 million March: 25.1 million April: 24.7 million May: 25.1 million June: 24.9 million July: 26.4 million August: 23.4 million September: 21.4 million More information can be obtained at www.nass.usda.gov.

Servings: 6  Marinade: 2 pounds turkey tenderloins 1 cup apple cider 1/3 cup apple vinegar Directions — 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 croutons 1/2 cup tart apples, peeled, cored and diced 1/4 cup pecan pieces, toasted 1 tablespoon fresh thyme 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon minced fresh garlic 1/4 cup apple cider 1/4 cup heavy cream Directions — Mix croutons, apples, pecans, thyme, salt, pepper, garlic, cider and heavy cream together. Allow 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 oil Directions — Heat oil in roasting pan and sear tenderloin until lightly brown. Finish cooking tenderloin in a preheated 350 degree F oven until the internal temperature reaches 165 degrees F. Remove tenderloin from the pan and allow to rest.  Cider pan sauce: 1 cup dry white wine 1 cup apple cider 1 teaspoon minced fresh garlic 1 teaspoon freshly ground black pepper 1/4 cup heavy cream 1/2 cup cold water 1 teaspoon fresh sage, chopped 1 tablespoon turkey or chicken base 2 tablespoons roux Directions — Deglaze roasting pan with wine and remaining 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 potatoes 3 cups thyme candied carrots As needed fresh thyme Directions — Serve turkey with garlic mashed potatoes 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 National Turkey Federation at www.eatturkey.com.

www.poultrytimes.net

CMYK

POULTRY TIMES, November 5, 2012

Markets Compiled by David B. Strickland, Editor 770-718-3442 dstrickland@poultrytimes.net

Nat’l. Turkey Market:

ate consisting mostly of fill-in interest. 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 offerings were light. Fresh whole turkey

(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-

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. Fillin 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 tenderloins was steady to weak, wing meat with skin steady at best and the balance of white meat steady to firm. Demand was light to moderateon 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 mechanically separated turkey was steady. Demand and offerings were light to moderate. Export trading was light; market was steady.

F owl: Oct. 26: Live spent heavy fowl

Final prices at Farm Buyer Loading (per pound): range 9½-21¢

P arts: 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/boneless breasts $1.62½; whole breasts $1.01; boneless/skinless thigh meat

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

USDA Shell Eggs AMS weekly combined region shell egg prices Average prices on sales to volume buyers, Grade A or better, White eggs in cartons, delivered warehouse, cents per dozen.

Annual High

Cal-Maine 47.00 Campbell Soup 36.28 ConAgra 28.80 Hormel 30.70 Pilgrim’s Pride 8.68 Sanderson Farms 55.87 Seaboard 2353.00 Tyson 21.06

Oct. 23

N ational Slaughter: Broiler: Estimated slaugh-

ter for week ending Oct. 27 is 153,519,000. Actual slaughter for the week ending Oct. 20 was 155,110,000. Heavy-type hen: Estimated slaughter for the week ending Oct. 27 is 1,660,000. Actual slaughter for the week ending Oct. 20 was 1,532,000. Light-type hen: Estimated slaughter 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.

Broiler/Fryer Markets

Industry Stock Report

Company

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

Oct. 30

42.48 42.86 34.70 34.72 28.12 28.21 28.63 29.34 4.33 5.32 44.35 45.36 2219.00 2241.56 16.14 16.54

Oct. 26

Extra Large Regions: Northeast 112.00 Southeast 114.50 Midwest 108.50 South Central 119.50 Combined 113.91

Large

Medium

111.00 112.50 106.50 118.50 112.44

96.00 95.00 90.50 97.50 94.87

Computed from simple weekly averages weighted by regional area populations

USDA 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. States Oct. 15 Oct. 29 For delivery week of: 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. 30 Delmarva weighted average 76¢--$1.02 TFTR Georgia f.o.b. dock offering 95¾¢ 96¢ Los Angeles majority price $1.05 $1.05 San Francisco majority price $1.05½ $1.05½ Southern States f.o.b. average 64.34¢ 64.93¢

Grain Prices

Turkey Markets

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

(Courtesy: A.G. Edwards & Sons Inc.)

Weighted avg. prices for frozen whole young turkeys Weighted average (cents/lb.) F.O.B. shipper dock

Broiler Eggs Set/Chicks Placed in 19 States Ala Ark

Ca,Tn,Wv

Del Fla Ga Ky La Md Miss Mo. N.C. Okla Pa S.C. Tex Va

19 States Total Prev. year % Prev. yr.

EGGS SET (Thousands)

CHICKS PLACED (Thousands)

Sept. 29

Oct. 6

Oct. 13

Oct. 20

Sept. 29

Oct. 6

Oct. 13

Oct. 20

25,744 20,196 9,812 3,142 1,351 30,224 7,217 3,122 7,121 16,185 6,914 19,454 6,811 3,608 5,300 13,675 5,490

27,144 20,310 9,860 3,161 1,351 30,771 7,550 3,287 6,654 16,511 7,823 19,099 6,936 3,639 4,792 13,220 5,909

25,966 17,697 9,599 3,158 1,353 31,261 7,554 3,304 7,471 16,558 7,606 17,722 6,287 3,647 4,924 13,014 6,019

25,458 18,329 8,538 3,162 1,088 28,089 6,707 3,298 7,071 16,349 7,210 18,305 6,416 3,279 5,654 12,603 5,543

19,472 17,313 9,473 4,261 1,215 25,970 5,682 2,970 5,262 14,363 5,797 14,737 4,893 2,935 4,424 11,266 4,647

18,901 18,701 9,462 4,118 935 26,969 5,690 2,952 5,440 14,301 4,874 14,664 4,465 2,778 4,601 10,867 4,228

19,760 18,906 9,045 3,509 935 27,779 6,718 2,845 6,386 13,545 5,327 14,325 4,782 2,675 3,704 10,735 4,877

18,660 18,637 9,835 3,720 1,023 25,957 5,732 2,700 6,331 13,616 4,770 15,110 4,854 3,023 4,127 11,668 4,495

185,366 181,765

188,017 186,317

183,140 181,852

177,099 183,537

154,680 154,383

153,946 148,802

155,853 155,108

154,258 151,134

102

101

100

103

100

102

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

National Week ending Oct. 26 Hens (8-16 lbs.) 110.07 Toms (16-24 lbs.) 114.16

Last year 117.54 111.36

Week ending Oct. 19 Hens (8-16 lbs.) Toms (16-24 lbs.)

Sept. avg. 110.54 110.70

109.48 112.15

Egg Markets USDA quotations New York cartoned del. store-door: Oct. 23 Oct. 30 Extra 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--$1.19 Southeast Regional del. warehouse: Oct. 23 Oct. 30 Extra large, up 6¢ $1.11½--$1.26 $1.17½--$1.33 Large, up 3½¢ $1.10--$1.26 $1.13½--$1.32 Medium, 10½¢ 87¢--$1.04 97½¢--$1.17

CMYK

POULTRY TIMES, November 5, 2012

AMERICAN EGG BOARD HOTLINE AEB Hotline appears regularly in Poultry Times and provides an update on programs and services provided for egg producers 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 Discovery 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 subscribe 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://tinyurl.com/8qd9ujg.  This year, AEB’s Speakers’ Bureau has reached more than 100 groups and educated these audiences about the farmto-table process and modern egg production. AEB continues to refine the process in order to make it as easy as possible — including the reminder process for speaker engagements. Here’s what speakers will receive going forward:  Laurie Fallon, a Center for Food Integrity employee, will send the speaker a Speaker Placement Form once she schedules and confirms the speech.  Ten days out from the

speech, the speaker receives his/her e-packet from AEB including 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, kmuir@aeb.org. Please feel free to share any unusual feedback or insights or any other comments that might be useful to other speakers.  If anyAEB trained speakers want additional speaking opportunities in 2012, please let AEB’s scheduler Laurie (913-486-4706 or Laurie.Fallon@foodintegrity. org) 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, 847-2967043 or arichardson@aeb.org, know. Thank you again for your support of this program.  The Mississippi Egg Marketing 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 campaign garners 750 commercials for an average $26.50 per commercial.

Obituaries Thomas W. Hodge GAINESVILLE, 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 president of Hodge & Murphy Poultry Co. He was also president of Mulberry 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 Sportsman Club.

Mr. Hodge also served as an organizer and later board chairman of Lanier Park Hospital. He was also on the board of the Gainesville Planning Commission and the Gainesville-Hall County Development Authority. He served on the founding board of Lakeview Academy. A member of Gainesville First Presbyterian Church, he served as an elder, deacon, Sunday school superintendent 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, Frances 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 Wallace SHERIDAN, Ind. — Chris Wallace, director of purchasing for JBS United, died Sept. 14 at the age of 57. Mr. Wallace graduated from Perdue University in 1977 with a degree 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 Association’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 Sheridan Historical Society. Survivors include his wife, Jennifer Tolley Wallace; daughters Jessica L. Wallace of Crown Point, Ind., and Jamie L. Wallace of Sheridan; and brother Craig W. Wallace of Sheridan.

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www.cvear.com Creek View, 13....................................................................................................................................................................................717-445-4922 Cumberland, 8H..............................................................................................................................217-226-4401; www.cumberlandpoultry.com Delong’s Gizzard, Cover D............................................................................................................................... 478-743-9134; www.delongs.com Detroit Radiant, Cover D..........................................................................................................................586-756-0950; www.detroitradiant.com Diversified Imports, 8A.................................................................................................................. 800-348-6663; www.dicversifiedimports.com EnSave, 8G..........................................................................................................................................................800-732-1399; www.ensave.com Flame, 8C........................................................................................................................................... 800-255-2469; www.flameengineering.com FoodCraft, 8G.....................................................................................................................................................................................800-344-2413 FPM, 8H...............................................................................................................................................................402-729-2264; www.fpmne.com IPPE, 8B..............................................................................................................................................................www.ipe13.org; www.ippe13.org Jackson Lumber, 8.......................................................................................................................... 715-926-3816; www.jacksonlbrharvester.com Lubing, Cover II.................................................................................................................................................................................423-709-1000 Koechner, 8H..............................................................................................................................................660-433-2178; www.turkeycoops.com Merck Animal Care, 8D, 8E.................................................................................................................................................. www.ihc-poultry.com Pro Tech, 5................................................................................................................................................... 800-438-1707; www.pro-techinc.com R&D Marketing, 8H...........................................................................................................................................................................662-620-2828 Reeves, Cover IV.......................................................................................................................................888-854-5221; www.reevessupply.com Rose Acre Farms, 10......................................................................................................................................................... www.roseacrefarms.com Scrivner Equipment, 9........................................................................................................................................................................800-653-4165 Star Labs, Cover D...........................................................................................................................................800-894-5396; www.primalac.com Space-Ray, 7 .................................................................................................................................................... 800-849-7311; www.spaceray.com United Soybean, Cover B.................................................................................................................................................. www.unitedsoybean.org Weigh Tech, Cover D................................................................................................................................ 800-457-3720; www.weightechinc.com Wells Fargo, Cover A..........................................................................................................................................................................312-781-0726

CMYK

POULTRY TIMES, November 5, 2012

Turkey trivia, facts and lore WASHINGTON — The following are some facts about turkeys and the turkey industry provided by the National Turkey Federation:

Turkey lore  Early explorers to the New World quickly acquired a taste for turkey and took birds back to Europe. By the 1500s, turkeys were being raised domestically in Italy, France and England. When the Pilgrims 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 response to a campaign organized by magazine editor Sara Joseph Hale. In 1939, President Franklin Roosevelt 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 holidays  In 2011, more than 248.5 million turkeys were raised. More than 219 million were consumed in the U.S. NTF estimates that 46 million of those turkeys were eaten at Thanksgiving, 22 million at Christmas and 19 million at Easter.  Nearly 88 percent of Americans surveyed by NTF eat turkey at Thanksgiving. 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 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 unusually large, multi-coursed, carbohydrate-rich meal most people eat on Thanksgiving is more like the cause.

Gobbling up Turkey consumption has nearly doubled during the past 25 years. In 2011, per capita turkey consumption was 16.1 pounds compared to 8.3 pounds in 1975. A national study on turkey consumption 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 nutritionally. 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 Federation at www.eatturkey.com.

National Turkey Federation

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 Turkey 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 refrigerator. 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 times The 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 Times Your resource for poultry industry news. In print and online.

www.poultrytimes.net 345 Green Street, P.O. Box 1338, Gainesville, GA 30503 Fax 770-532-4894 Phone 770-536-2476

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