poultry times february 4 2013 edition

Poultry TimesSince 1954, the nation’s only poultry industry newspaper February 4, 2013

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Poultry Times February 4, 2013Volume 60, Number 3www.poultrytimes.net

IPPE opens in AtlantaBy Barbara OlejnikPoultry Times Staff [email protected]

ATLANTA — The brand new and expanded International Pro-duction & Processing Expo opened its doors for the first time this week amid a diverse rhythm of sounds — machines whirling, the footsteps of approximately 20,000 visitors and a multitude of languages.

The IPPE is sponsored by three national organizations — The U.S. Poultry & Egg Association, which began the International Poultry Expo in 1951; the American Feed Industry Association, which joined in 2007; and the American Meat Institute, which became the third

sponsor this year. This year, the three groups have combined their individual trade shows — the IPE, the International Feed Expo and the International Meat Expo — into the IPPE

Visitors to the combined show have had the opportunity to view more than 1,100 exhibits dealing with the poultry, egg, feed and meat industries.

“We are very excited about this year’s International Production & Processing Expo,” said John Star-key, USPOULTRY president. “We thought integrating the shows made sense, and the response has been even better than imagined. The ad-

Photo by David B. Strickland

IPPE 2013: The U.S. Poultry & Egg Association’s 65th annual International Poultry Expo was held this week in Atlanta, Ga. This year marked the first joint meeting of the IPE, the International Feed Expo and International Meat Expo — as the International Production & Processing Expo. More than 1,100 exhibitors and 20,000 at-tendees took part in the Expo this week.

Adams elected 2013 chairman of USPOULTRY


Workhorse 2013: Dr. Charles Olentine, right, executive vice president of the U.S. Poultry & Egg Association, is the recipient of USPOULTRY’s 2013 Workhorse of the Year Award. Last year’s award winner Bill Bradley, CCF Brands, placed the ceremonial horse collar on Olentine during the award reception on Monday, Jan. 28.

ATLANTA — James Adams, Wenger Feeds, Rheems, Pa., was elected chairman of the board of directors of the U.S. Poultry & Egg Association at its an-nual meeting during the International Poultry Expo, part of the 2013 International Produc-tion & Processing Expo. He previously served as

vice chairman. Adams was presented

with the time-honored “working man’s gavel” by 2012 Chairman Mark Waller, Ingram Farms.

A native of Pennsyl-vania, he received his bachelor of science de-gree in poultry technol-ogy and management and a masters degree in business administra-

tion, both from Pennsylvania State University. Adams joined Wenger Feeds in 1980 and has worked in a variety of responsibilities in egg production, feed manufacturing, transportation, purchasing and sales and marketing.

He is currently president and CEO of Wenger Feeds. He has served on the USPOULTRY board of directors since 2002.

Olentine receives Workhorse of the Year AwardATLANTA — Dr. Charles Olen-

tine, executive vice president of the U.S. Poultry & Egg Associa-tion, was named USPOULTRY’s Workhorse of the Year during the International Poultry Expo, part of the 2013 International Production & Processing Expo.

The association’s most esteemed honor is given annually by US-

POULTRY in recognition of dedi-cated service and valuable leader-ship given to the association and poultry industry.

Olentine was “collared” with the long-established horse collar by 2012 Workhorse of the Year re-cipient Bill Bradley, CCF Brands. He was also presented with a com-memorative plaque by 2012 US-

POULTRY Chairman Mark Waller, Ingram Farms, Cullman, Ala.

“We are honored to recognize Charlie with this special award and acknowledge his many contribu-tions to the association and the poul-try industry,” Waller said. “Charlie has committed a great deal of time

Adams

See Workhorse, Page 3

See Adams, Page 24

See IPPE, Page 21

POULTRY TIMES, February 4, 2013

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Passing the gavel: James Adams, right, Wenger Feeds, the new chair-man of the U.S. Poultry & Egg Association, receives the chairman’s gavel from Mark Waller, Ingram Farms, immediate past chairman, during the group’s annual board of directors meeting held Jan. 28, at the Interna-tional Poultry Expo in Atlanta, Ga.

Bell, Davis & Welch receive Lamplighter Awards

ATLANTA — The U.S. Poultry & Egg Association presented the organization’s annual Lamplighter Awards to three individuals at the International Poultry Expo, as part of the 2013 International Produc-tion & Processing Expo.

The award pays tribute to indi-viduals for “sustained and exem-plary service” to the poultry and egg industry.

This year’s honorees were:Don Bell, professor emeri-

tus, University of California-Riverside — Bell received his bachelor of science degree in ani-mal science at University of California-Davis and his master of science de-gree in avian science from C o l o r a d o State University. He served as Uni-versity of California Cooperative Extension Poultry Farm Advisor in Orange and Riverside counties, then statewide poultry specialist until he retired in 2000.

He continues as professor emeri-tus, with 54 years in UC Coopera-tive Extension work with poultry.

Bell has served as president of the Poultry Science Association, on the board of directors of the Pacific Egg and Poultry Association Egg Industry Center, economic consul-tant to the United Egg Producers, and on the board of directors of the Iowa State University Egg Indus-try Center. He is also an inductee in the American Historical Society Hall of Fame.

Jock Davis — Davis served in the U.S. Army in the South Pacific during World War II. He remained in the reserves, serving a total of 37

years and retiring as major. Af-ter return-ing from the war, Davis entered Ar-kansas Tech University where he received his b a c h e l o r of science degree in business administration. He received his masters degree in education from the University of Arkansas.

Davis worked in the poultry in-dustry for more than 50 years, retir-ing from his last position as admin-istrative assistant to the president of O.K. Farms Inc. some years ago. He is well known throughout the poultry industry as a recruiter, trainer and speaker. Davis has also served as a USPOULTRY photog-rapher for the International Poul-try Expo for more than 25 years, as well as served on association committees and spoken at seminar programs.

Henry Welch, Peco Foods — Welch is live production man-ager at Peco Foods in Gordo, Ala. After receiving his poultry science degree from Mississippi State Uni-versity, Welch worked for Marshall Durbin, Perdue Farms, Cagle’s and Choctaw Maid. He has been with Peco Foods for the last 23 years.

Welch served on the Mississippi Poultry Association board of di-rectors from 1986 to 2005 and was chairman in 1993 and 1994. He served on the USPOULTRY board of directors from 1998 to 2008 and was chairman in 2007.

Welch has long been an enthu-siastic supporter of USPOULTRY programs, and he has been an ac-tive member of the association’s Poultry Production and Health

Committee for many years.“We appreciate and value the

dedication, diligence and support of this year’s Lamplighter Award winners,” said 2012 USPOUL-TRY Chairman Mark Waller, In-gram Farms, Cullman, Ala. “They have enthusiastically dedicated themselves to contributing to the industry, and we appreciate their commitment and service.”

U.S. Poul-try & Egg As-sociation is an all-feather organization representing the complete spectrum of today’s poul-try industry, with a focus on progres-sively serv-ing member companies through research, edu-cation, communication and techni-cal assistance.

Founded in 1947, the U.S. Poul-try & Egg Association is based in Tucker, Ga.

Bell

Davis

Welch

and energy into expanding the Expo into what it is today. We are deeply appreciative of his efforts and com-mitment.”

“Charlie has brought an amazing synergy and creativity to the show. But, he also stays abreast of the mil-lion little details that make such a difference for a successful trade show,” said John Starkey, president of USPOULTRY. “There is no doubt his efforts have allowed our show to continue to grow and prosper.”

After earning his bachelor of sci-ence in animal science at Cornell University, master of science in animal science at the University of Kentucky, and doctorate in animal physiology from Clemson Univer-sity, Olentine worked with the Na-tional Feed Ingredients Association and with Watt Publishing for more than 24 years before joining US-POULTRY in 2004.

Olentine is in charge of all aspects of the International Poultry Expo for USPOULTRY.

•Workhorse(Continued from page 1)

Fred Adams Jr. receives lifetime achievement award

ATLANTA — Fred Adams Jr., chairman emeritus of Cal-Maine Foods, was honored by the U.S. Poultry & Egg Association during the 2013 International Poultry Expo, part of the International Production

& Processing Expo.

A d a m s received the Harold E. Ford Lifetime Achievement Award, and accepting the pres t ig ious award in his honor was Dolph Baker, president and

CEO of Cal-Maine Foods.The Harold E. Ford Lifetime

Achievement Award is presented to an individual whose dedication and leadership through the years have far exceeded the ordinary and impacted both the poultry industry and USPOULTRY in an exemplary manner. The award is presented non-annually and when the Awards and Recognition Committee unani-mously recognizes and endorses the need for occasional, unique recog-nition for exceptional contributions, the association noted.

“Fred is highly regarded and re-spected within the poultry and egg industry, and his legacy will be acknowledged for many years to come,” said James Adams, Wenger Feeds, and newly elected chairman of USPOULTRY.

A U.S. Army veteran and a grad-uate of the University of Southern

Mississippi, Adams was employed with Ralston Purina Co. in feed sales until 1957 when he left to start his own business involving feed sales and chicken and egg production. In 1969, Adams merged his business with an egg company in California and another in Maine. The new com-pany was named Cal-Maine Foods Inc., a publically-owned company listed on the NASDAQ Exchange (CALM) and headquartered in Jackson, Miss.

Adams served as Cal-Maine Food’s chief executive officer from the formation of the company in 1969 until October 2010. He has also served as the chairman of the National Egg Co., United Egg Pro-ducers, Mississippi Poultry Associ-ation, U. S. Egg Marketers Inc. and Egg Clearinghouse Inc.

Adams

Dr. James Guy receives research excellence awardATLANTA — The U.S. Poultry

& Egg Association and the US-POULTRY Foundation recognized Dr. James Guy, professor at the College of Veterinary Medicine at North Carolina State University, as the first recipient of the Dr. Charles Beard Research Excellence Award.

This new award, to be given annu-ally, is named for Dr. Charles Beard, former director of the Southeast Poultry Research Laboratory and former vice president of research at USPOULTRY.

The USPOULTRY Foundation Research Advisory Committee selected Guy for this prestigious award based on his exceptional work on infectious proventriculitis of broilers, a disease which causes inflammation and swelling of the proventriculus (stomach), resulting in poor growth and difficulties in processing, the group noted.

During the course of his research, Guy discovered the disease was caused by a new virus, which he characterized and named. Guy has

progressed in his research toward developing a vaccine for the dis-ease.

“It is a distinct honor to receive the Dr. Charles Beard Award,” Guy said. “Dr. Beard has had a distin-guished career of service to the U.S. and world poultry industries, and he is an exceptionally nice person. I am thrilled to have my name associated with his.”

“Dr. Guy’s research is a great example of how USPOULTRY research funds can be directed to understanding and solving an im-portant problem for the poultry in-dustry. The quality of Dr. Guy’s re-search is outstanding, and it is very fitting to see his work recognized by the Dr. Charles Beard Research Ex-cellence Award,” said Dr. John Glis-son, director of research programs for USPOULTRY.

Guy received his doctorate of veterinary medicine degree from the University of Tennessee in 1980 and a doctorate in virology from the University of Tennessee in 1984. He

joined the faculty of North Carolina State University in 1984. He is a diplomat of the American College of Veterinary Microbiologists and a diplomat of the American Col-lege of Poultry Veterinarians. His research program has focused on important viral diseases of chickens and turkeys.

The goal of the Dr. Charles Beard Research Excellence Award is to recognize outstanding completed research projects, funded by US-POULTRY or the USPOULTRY Foundation, which have made a significant positive impact on the poultry industry.

As the first recipient of the award, Guy received a $1,500 cash prize, as well as transportation and two nights’ accommodations to the In-ternational Production & Process-ing Expo. The award was presented to him during the International Poul-try Scientific Forum meeting by Beard and Dr. John Smith, Fieldale Farms Corp., chairman of the US-POULTRY Foundation Research Advisory Committee.


POULTRY TIMES, February 4, 2013 3

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ViewpointCompiled by Barbara Olejnik, Associate Editor

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Poultry Timeswww.poultrytimes.net

By Mike BrownSpecial to Poultry Times

WASHINGTON — The pro-posed Modernization of Poultry Slaughter Inspection rule that USDA published almost exactly a year ago provides many unique challenges and opportunities for the chicken

industry. By way of

background, USDA has been explor-ing the mod-ernization of its poultry in-spection sys-tem for two decades — a system that was originally developed in

the 1950s. The Food Safety & In-spection Service in 1997 reported that studies by the National Acad-emy of Sciences, the General Ac-counting Office (now, Government Accountability Office), and USDA “have established the need for fun-damental change in the meat and poultry inspection program.”

A pilot program was then put in place in 1999 in 20 chicken plants. It has since been studied, debated and reviewed in depth to assure its effec-tiveness as to how best modernize inspection.

Since USDA published the pro-posed rule one year ago, though,

there has been a lot of misinforma-tion about what the rule would mean for the industry, our workforce and for consumers.

One thing is certain — whether chicken plants operate under tradi-tional inspection or choose to opt in to this voluntary, modernized inspection system, the end result is the same — rigorous food safety standards are applied to all chicken products and these products must meet or exceed these safety stan-dards set forth by USDA in order to reach consumers.

Here’s a look at separating myths versus facts about what the proposed inspection system means for the chicken industry, for worker safety and the safety of chicken products.

For the IndustryMyth: The proposal would allow

plants to increase their line speeds five-fold from 35 birds per minute up to 175 chicken carcasses per minute with a single inspector on the slaughter line.

Fact: Currently, line speeds in traditional poultry plants can run up to 140 birds per minute, so the limit will increase from 140 to 175 birds per minute, not increase from 35 to 175 birds per minute.

Myth: The proposed rule would “privatize” inspection.

Fact: The chicken industry re-mains one of the most heavily regulated industries in the United States. Under the proposal and in the pilot program, USDA remains in its oversight role and USDA in-spectors will still be in every plant,

looking at each carcass to ensure the safety of chicken products and pro-viding them with the USDA seal of approval for wholesomeness. The proportion of them doing critical food safety-related tasks will actu-ally increase.

Specifically, a USDA inspector will be stationed further down the evisceration line and just before the chiller to ensure that birds have been properly processed. The facility will now be in charge of its own quality assurance program by training sort-ers to remove any quality defects from carcasses thereby allowing FSIS inspectors to focus more on food safety-related parameters and not visible defects.

Myth: Should the proposal go through, chicken plants will simply “flip a light switch” and start operat-ing under higher line speeds.

Fact: First, the new inspection system would be voluntary. Should a company opt in, implementing the new system would not be an easy process.

In fact, the implementation pro-cess will require extensive time, effort and investment. Substantial capital will be required to make the necessary changes — from equipment to personnel — within each chicken processing facility that chooses to implement the new system and production adjustments would only be made when the mar-ket dictates such.

Equipment in many chicken processing facilities is already at capacity. If a facility wants to keep its existing equipment, it still will have to retrofit the existing layout by moving lines and installing new inspector stands. If a processing fa-cility wants to increase line speeds, it may have to invest millions of dol-lars to install a faster evisceration line depending on the capability of their existing equipment. If a poul-try company decides to increase line speeds, it may also need to add addi-tional lines in second processing.

With the increase in record keep-ing, microbiological testing and car-cass sorting, more employees may be necessary. New employees may also be necessary on the evisceration line and in second processing if a fa-

cility elects to increase line speeds. All employees require extensive training and must be kept current on all practices and procedures within the plant.

A company cannot simply flip

on a switch to increase production and, as stated above, even if it could, market conditions would have to be such that increased production

Inspection proposal: Separating myth & fact

Mike Brown is president of the Na-tional Chicken Council with offices in Washington, D.C.

Brown

“‘All chicken products . . . must meet or exceed safety standards set forth by USDA in order to reach consumers.’

Mike BrownNational Chicken Council

See Brown, Page 5

5POULTRY TIMES, February 4, 2013

makes sense for that company.

For our workforceMyth: The proposed rule is likely

to prove harmful for worker safety.Fact: There is no evidence in the

pilot program over the past 15 years to substantiate the assertion that increased line speeds will increase injuries. In fact, the safety record in all poultry plants has improved dra-matically. Bureau of Labor Statis-tics’ data show the industry has had a 74 percent decrease in its worker injury and illness rates since 1994.

A recent survey found plants operating at 175 birds per minute as part of the USDA pilot program are as safe for workers as traditional plants. Recordable injury rates in pilot plants were 5.6 per 100 work-ers in 2009 and 5.3 in 2010, com-

pared with an industry average of 6.1 per 100 workers in 2009 and 5.5 in 2010.

Myth: Studies that looked at tra-ditional poultry plants where line speeds were 70 to 91 birds per min-ute, found that 59 percent of work-ers had definite or possible carpal tunnel syndrome (CTS). Increased line speeds of up to 175 birds per minute as permitted under the pro-posal would increase the percentage of workers with CTS and other re-petitive motion injuries.

Fact: These studies actually fo-cused on plant activities outside of the slaughtering process and thus are unrelated to the activities cov-ered in the proposed rule.

For food safetyMyth: The proposal would likely

increase the rates of ‘defects’ for birds going down the processing

line, allowing each plant to decide the appropriate level of ‘defects,’ which can include blisters, bruises, scabs, feathers, bile, ingesta and a variety of poultry-specific diseases.

Fact: Science-based evidence demonstrates that there is no cor-relation between visible defects and foodborne illness. Additionally, under the proposed rule, industry must comply with current Ready-to-Cook regulatory standards, which addresses ‘defects’ for poul-try products. From a common sense viewpoint, a company would harm the marketability and demand for their product if they allowed visible ‘defects’ on their products.

Myth: A single government in-spector would have only one-third of a second to examine each chicken carcass for food safety and other problems.

Fact: Currently, inspectors have two seconds to conduct a visual

inspection. However, visual inspec-tion is only one of several other scientifically-validated measures to protect food from contamina-tion and to reduce bacteria levels at dozens of different points during the entire production process. While visual inspection will remain a vi-tal part of the inspection process, it will be coupled with additional pathogen detection capabilities that are essential to ensuring a safe and wholesome chicken product.

Myth: The lack of a prescriptive testing program would prevent inspectors from holding plants ac-countable and ensuring that plants are testing for the most important and dangerous pathogens.

Fact: There is no science-based evidence to demonstrate that a pre-scriptive testing program would im-prove a plant’s ability to detect dan-gerous foodborne pathogens. The proposed rule would allow plants to

select an indicator microorganism or pathogen to test for, based on sup-portable scientific evidence. Work-ing with a plant to develop testing programs and identifying control points would allow an inspector to hold a particular plant accountable to their vulnerabilities. It also would allow the inspector the flexibility to identify additional points of concern in the process as they emerge.

As of print, a final rule has yet to be published, but NCC will con-tinue to monitor any developments and what they would mean for the industry.

It is the goal and primary focus of the chicken industry to protect our workers and to provide consumers with safe, high quality and whole-some chicken.

I’m confident this goal will con-tinue to be reached under the tradi-tional inspection system or the pro-posed modernized one.

•Brown(Continued from page 4)

New USDA Meat & Poultry Advisory Committee members named

WASHINGTON — U.S. Agriculture Secretary Tom Vilsack has announced the appointment of members to the National Advisory Committee on Meat and Poultry Inspection (NACMPI) for the 2012-2014 term.

Established in 1971, the 17-member NACMPI meets on food safety concerns and advises the secretary of ag-riculture on matters affecting federal and state inspec-tion program activities.

It also contributes to USDA’s regulatory policy de-velopment.

“The diverse perspectives on food safety that the NACMPI members bring are invaluable to our success in ensuring the safety of the foods we eat,” said Vilsack. “I am firmly committed to aggressively decreasing the incidence of foodborne illnesses and the support of these outstanding individuals will be instrumental in our work to protect the American people’s food supply.”

The new NACMPI members are: Dr. Carol Lorenzen, University of Missouri; Sherika

Harvey, Mississippi Department of Agriculture and Commerce; Dr. John Marcy, University of Arkansas

Center of Excellence for Poultry Science; Christopher Waldrop, Consumer Federation of America; and Dr. Mi-chael Rybolt - Hillshire Brands Co.

Returning members of the committee are: Patricia Buck, Center for Foodborne Illness Research & Pre-vention; Dr. Fur-Chi Chen, Tennessee State University; Nancy J. Donley, STOP Foodborne Illness Inc.; Dr. Veneranda Gapud, Process Management Consulting; Dr. Heidi Kassenborg, Minnesota Department of Agri-culture; Sarah A. Klein, Center for Science in the Public Interest;

Robert G. Reinhard, Hillshire Brands Co.; Dr. Craig E. Shultz, Pennsylvania Department of Agriculture; Dr. John Tilden, Michigan Department of Agriculture and Rural Development; Steve E. Warshawer, Mesa Top Farm; Dr. J. Byron Williams, Mississippi State Univer-sity; and Leonard W. Winchester, public health, Seattle and King County, Washington State.

More information about the committee can be ob-tained at www.fsis.usda.gov/About_FSIS/NACMPI/index.asp.


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BusinessCompiled by David B. Strickland, Editor

[email protected]

Consumers express increased desire for ‘farm-to-table’

NEW OXFORD, Pa. — Consumer demand for “farm-to-table” will continue to grow in 2013 if shopper behavior matches responses to new research conducted for Plainville Farms turkey and FreeBird chicken.

Shoppers said their motivation for wanting “farm-to-table” products is based on a belief that they are “fresher” (95 percent) and “healthier/ more nutritious” (90 percent).

More than 80 percent of respondents also cited “humane treatment” and “environmental factors” as important.

Furthermore more than 52 percent said they either do or will pay more for these products.

“Our research found that ‘farm-to-table’ is moving out of a niche market into the mainstream,” said Barb Quijano, vice president of Hain Pure Protein, parent company of both poultry brands. “For example, 87 percent are open to buying ‘farm-to-table’ products from a variety of retailers; so while these shoppers purchased from ‘farm outlets,’ ‘natural product retailers’ and ‘health food stores’ in 2012, they said they expect to shop at stores including Target and Price Clubs in 2013.”

About 80 percent identified “poultry,” “meat,” “dairy” and “fruits/veggies” as important to source farm-to-table. Two-thirds of those sur-veyed expressed a desire for more information about how their food is grown and raised.

“We were gratified to see that our commitment to family farmers and the farm-to-table movement is in-synch with the desires of today’s consumers,” Quijano said.

Plainville Farms was established in 1835 and is a recognized leader in family farmed, humanely raised turkeys, the company says. Its product offering includes a variety of antibiotic-free and organic, fresh, special occasion and deli meats.

More information can be obtained at www.plainvillefarms.com.FreeBird chicken is also family farmed and humanely raised. The

product line includes premium lines of both fresh antibiotic-free and organic chickens, as well as cooked frozen products.

More information can be obtained at www.freebirdchicken.com.The 2013 MamboTrack Health and Natural Consumer Outlook Study

was fielded online among 1,003 individuals.

Other Business NewsCal-Maine names VPs of operations

JACKSON, Miss. — Cal-Maine Foods Inc. has announced that Kevin Lastowski and Chris Myers have both been promoted to vice president of operations.

These appointments were made effective at the Dec. 28, 2012, meet-ing of the company’s board of direc-tors. Lastowski will have responsi-bility for all of Cal-Maine Foods’ production and processing facilities located in South Florida, and My-ers will be responsible for oversight of all the company’s operations in North Florida. They will both report directly to Sherman Miller, chief op-erating officer of Cal-Maine Foods.

Lastowski has been employed with Cal-Maine Foods since 2001. He most recently served as an op-erations manager in the company’s Dade City, Fla., operation. Previ-ously, he served as the general man-ager for the company’s Bushnell and Brooksville, Fla., operations and has also held management posi-tions at Cal-Maine Food’s Guthrie, Ky., and Bethune, S.C., operations. Lastowski graduated from North Carolina State University in 2001 with a bachelor’s degree in poultry science and associate’s degrees in both agricultural pest management and agribusiness management.

Myers joined the company in 2002, and has held management positions at different locations in Florida since Cal-Maine Foods ac-quired these operations in 2005. He is also located in Dade City. Myers began his tenure with the company in Bethune, S.C., and later moved to assume management positions with Cal-Maine Foods in Louis-burg, N.C. Myers has an associate’s degree in general agriculture from North Carolina State University. He is a member of the board of the Florida Poultry Federation and also

serves on the Florida Animal In-dustry Technical Council and the Florida Emergency Poultry Disease Committee.

“We are pleased to announce these promotions and to recognize the hard work and dedication that both Kevin Lastowski and Chris Myers have shown to Cal-Maine Foods over these past years,” said Dolph Baker, chairman, president and CEO of Cal-Maine Foods. “They are very familiar with the critical aspects of our operations and bring extensive field experience to their new positions, having both served in different locations for Cal-Maine Foods. We are proud to have them join our management team, and we look forward to their valuable con-tributions as we continue to pursue our growth strategy.”

GNP Co. opens wellness center

ST. CLOUD, Minn. — GNP Co., the Midwest’s leading chicken pro-ducer, has opened its first ever on-site health and wellness center near its Arcadia, Wis., processing facil-ity, the company said.

With services provided to com-pany employees and dependents covered under GNP Co.’s healthcare plan, the center is independently staffed by local provider Gundersen Lutheran to ensure patient confiden-tiality and professional standards, GNP added. The clinic is expected to be open 20 hours per week and offer a limited number of company-paid services and tests at no charge.

GNP said that its goal is to en-courage health, wellness and early detection for its employees before illnesses escalate to become emer-gencies.

“Our people are our greatest as-set,” said Mike Helgeson, CEO of GNP Co. “We’ve made significant

improvements to our wellness pro-gram over the past 15 years and wanted to do more. This center shows our commitment to the health and well-being of our team members and puts action behind the words of our company’s mission statement, ‘dedicated to healthy food, families and farms.”

Some improvements include company-paid smoking cessation programs, flu shots and biometric screenings in addition to opportu-nities like weight loss and exercise challenges, as well as health fairs.

“We realize that with busy lives and families, team members don’t always put themselves first,” Helge-son said. “While it’s taken an invest-ment of time, money and resources to make this happen, we are confi-dent that the investment will pay for itself through improved, overall wellness, early detection and team member satisfaction.”

The center is intended as a supple-ment to primary healthcare and not a replacement, the company added. It will be staffed by a medical assis-tant and nurse practitioner who are qualified to administer basic tests, provide diagnoses and write pre-scriptions. Examples of symptoms treated at the center are similar to those handled by current “minute clinics” and include fever, cough, earache, flu, congestion, minor injuries and abrasions, strains and sprains. In the future, the company also hopes to offer more broad-based wellness education. The cen-ter brings it one step closer to doing that.

“So far, team member response has been positive,” Helgeson noted. “Because continuous improvement and innovation have always been important, we will continue to ask for feedback to ensure that we’re providing value and learn from this

(Continued on next page)


We are a registered 25b FIFRA Product

experience. Not only does the cen-ter make good business sense from a long-term cost perspective, it also gives back to our team members who give so much to our company.”

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

Safeway surpasses cage-free egg goal

PLEASANTON, Calif. — Safe-way Inc. notes that it has furthered its commitment to animal welfare by becoming the first major grocery retailer in the U.S. to make a national commitment to Certified Humane® cage-free eggs and by surpassing its sourcing and sales goals for cage-free eggs.

In 2008, Safeway began an ini-tiative with existing suppliers to have all Lucerne Cage-Free and O Organics shell eggs sourced from farms that are Certified Humane. In 2010, Safeway announced a goal of increasing sales of cage-free eggs from 6 percent to 12 percent of the shell egg category within two years. Today more than 15 percent of over-all egg sales in the category are cage-free eggs. In addition, the company added the Open Nature label to the Certified Humane program in 2012. Safeway stated it will continue to expand the campaign as its custom-ers respond to the initiative.

“Safeway’s commitment has been unique and impressive,” said Adele Douglass, founder and CEO of Humane Farm Animal Care, a nonprofit organization that devel-oped and administers the Certified Humane labeling program for eggs, meat, dairy and poultry products. “Safeway’s suppliers had to make the changes necessary to become certified. As a result, Safeway and its suppliers have had a major impact on improving the humane treatment of laying hens in the U.S. Safeway’s leadership is unparalleled within the retail food industry.”

Safeway’s Quality Assurance team worked with HFAC in this ef-fort because HFAC is widely known for its comprehensive and trustwor-

thy labeling program, which carries third-party, independent certifica-tion for the O Organics and Open Nature Brands, the company said.

In order to qualify for the Certi-fied Humane label, an egg farm must meet the following animal welfare standards:

Cages are not permitted and the housing facilities must include areas for hens to nest, dust bath, scratch and perch.

Animals have ample space, shelter and gentle handling to limit stress.

Animals must have access to ample fresh water and a healthy diet of quality feed with no animal by product.

Egg lifecycle has no added an-tibiotics due to hens living in more humane conditions.

“We are supporting traditional farming practices and are commit-ted to improving the welfare of farm animals,” said John Larsen , Safe-way vice president of Dairy and Refrigerated. “We will continue to work with our suppliers to offer our customers what they have shown us they want to see in our selection. We are determined to move the needle forward for progress across the busi-ness. It’s the right thing to do.”

Safeway said it will continue to work with suppliers to move for-ward on increasing their production of cage-free eggs and reward farm-ers who adopt humane practices.

U.S. Cold Storage building Dallas site

VOORHEES, N.J. — United States Cold Storage has announced that it’s constructing a 5.5 mil-lion-cubic-foot, public refrigerated warehouse in Dallas, Texas.

Scheduled for completion in June, a Phase One project will include two convertible freezers (35 degrees F to -20 degrees F) and two more freezers (zero degrees F to -20F). It will replace most of USCS’ original Dallas warehouse, which was built in 1965.

“We have been operating at max-imum capacity for the past several years,” said USCS Dallas General

Manager Brian Kroll. “This gives USCS the opportunity to provide even more storage space — for both existing and future customers — in an ever-growing market. Our cus-tomers’ products will be housed in a state-of-the-art warehouse with the very latest in engineering, refrigera-tion, lighting, warehouse manage-ment and transportation manage-ment system technologies.”

USCS Dallas handles a broad range of finished goods including soups, sauces, potatoes, pastries, ice cream and raw materials. A portion of the original facility and an adja-cent Halifax Street operation will remain open, the company said.

Officials note that USCS Dallas’ new location will have six 42-pallet blast cells operating at -58 degrees F. The building also will have a tem-perature-controlled dock (21 doors) with site capacity for two expan-sions. The site has rail accessibility although rail service won’t be added until later. It is located at the inter-section of Cockrell Hill Road and Interstate 30, just five miles west of downtown Dallas.

“We are virtually at the crossroads of all major highways, covering all directions coming in and out of the Dallas-Ft. Worth area,” Kroll said.

“The (carbon dioxide) cascade re-frigeration system will be one of the biggest assets,” he says. “The (car-bon dioxide) cascade refrigeration system will utilize hot gas defrost — in lieu of electric defrost — and this will allow the refrigeration to operate even more efficiently,” Kroll added. “The new blast freezer design also will facilitate signifi-cantly shorter freeze times and this will be a win-win for both USCS and our customers. We also will be able to provide a drop-trailer pro-gram for our customers as well as on-site route truck parking.”

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

Perdue supports Big Brothers/Sisters

SALISBURY, Md. — Perdue Farms has renewed its commitment to Big Brothers Big Sisters of Harri-

sonburg-Rockingham County, Va., through a $10,000 grant from the Arthur W. Perdue Foundation, the company’s charitable giving arm. The foundation awarded Big Broth-ers Big Sisters a $10,000 grant in 2011.

“Big Brothers Big Sisters stands as a strong advocate in the commu-nity for creating meaningful men-tor relationships with children in the Harrisonburg and Rockingham County communities,” said Kenny Lambert, director of Perdue opera-tions in Bridgewater, Va. “At Per-due, we share in their commitment to making a positive difference in the community, and we’re proud to lend our support through this Arthur W. Perdue Foundation grant.”

As an affiliate of Big Brothers Big Sisters of America, each year the local agency serves more youth than any other Virginia-based Big Brothers Big Sisters program, of-ficials noted. In 2011, the chapter matched 712 children facing ad-

versity in professionally supported, one-to-one mentoring relationships with caring adults.

“We are thankful for our ongo-ing partnership with Perdue and the Arthur W. Perdue Foundation,” said Susan Totty, executive direc-tor of the Big Brothers Big Sisters agency in Harrisonburg. “The funds they have contributed have directly supported nearly 35 matches over the past two years and will have a marked impact on our goal to help build a stronger community, one child at a time.”

Totty noted that mentors provide friendship and support to children, encouraging them to make positive choices so that they may reach their full potential. Big Brothers Big Sis-ters data show that children enrolled in the local program consistently ex-perience improvements in academic performance, avoidance of risky be-haviors and increased self-esteem.

More information can be obtained at www.bbbshr.org.

Business(Continued from previous page)


International Production & Processing Expo 2013


. . . people, places & things

Photos by David B. Strickland

10 POULTRY TIMES, February 4, 2013

NuggetsCompiled by Barbara Olejnik, Associate Editor


Ag Outlook Forumspeakers named

WASHINGTON — U.S. Agri-culture Secretary Tom Vilsackwill deliver the keynote address for the 2013 Agricultural Outlook Forum, “Managing Risk in the 21st Cen-tury,” to be held Feb. 21-22 at the Crystal Gateway Marriott Hotel, Arlington, Va.

Guest speaker for the forum is former Senator Thomas A. Daschle, currently a senior policy advisor with DLA Piper. Also speaking will be USDA Chief Economist Joseph Glauber, who will present the 2013 U.S. Economic Outlook for Agri-culture.

In addition, a distinguished panel of speakers for the Feb. 21 plenary session includes: Bryan T. Dur-kin, chief operating officer, CME Group; David Baudler, president of Cargill AgHorizons; and Scott H. Irwin, Laurence J. Norton chairman of Agricultural Marketing, Univer-sity of Illinois. Mike Adams, Agri-Talk Radio host, will moderate the panel.

The forum’s dinner speaker on Feb. 21 will be Adam Sieminski, administrator of the U.S. Energy Information Administration (EIA), addressing the, “U.S. Energy Mar-ket Outlook.”

A program schedule and regis-tration are available at www.usda.gov/oce/forum.

On Feb. 22, Chief Economist Glauber will moderate a panel titled, “Crop Insurance: A Global Perspective.” Panelists include Yves Salmon, advisor to the CEO, Groupama SA - Paris, France; Ol-

ivier Mahul, with the World Bank Group; and John Drakeford, with Aon Benfield, an English insurance company. The discussion will focus on the role of crop insurance in risk management, reinsurance, and the changing face of the U.S. and for-eign crop insurance.

Among the 25 breakout sessions are other risk-management sessions and 85 distinguished experts in the fields of international trade, for-estry, conservation, transportation, energy, nutrition, local foods and food safety. The forum continues to feature the traditional USDA com-modity supply and demand and food price outlooks.

Individual speakers’ topics and biographies are available at www.usda.gov/oce/forum. Plenary speeches will be webcast after 6 p.m. EST on Feb. 21, and breakout session speeches and presentations will be posted online after 6 p.m. Feb. 22.

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Annual Meat Conf.highlights education

WASHINGTON — A full slate of education sessions and workshops has been scheduled for the Annual Meat Confer-ence to be held Feb. 24-26 at the Gaylor Opryland Resort and Con-ference Center in Nashville, Tenn.

“The Annual Meat Conference is the premier opportunity for meat and poultry professionals from the packer, processor and retail commu-nities to come together to share best practices,” said American Meat In-stitute President and CEO J. Patrick Boyle. “The planned education ses-

sions will provide a wide range of information that attendees can apply to their day to day business.”

Pat and Gina Neely, restaura-teurs and co-hosts of two popular Food Network television programs, “Down Home with the Neelys” and “Road Tasted with the Neelys,” will share their Recipe for Success in the opening general session. The Neelys know how to build a business from the bottom up and will share their secrets on how they grew an em-pire, turning their family restaurant into one of the most successful food brands in the South.

The Meat Conference also fea-tures nine concurrent workshops designed to provide in-depth in-formation on hot-topics facing the industry. From food safety to crisis management to the meat depart-ment’s role in total store health, the series of workshops will be taught by a variety of industry experts. Topics can be found at http://www.meatconference.com/

Co-sponsored by the American Meat Institute Foundation and the Food Marketing Institute, the con-ference attracts 800 members of the retail food and meat industries each year. It is a leading educational event focusing on meat and poultry marketing innovations, merchandis-ing issues and consumer purchasing trends.

Associate sponsors include the American Lamb Board, Beef Checkoff, National Chicken Coun-cil, National Pork Board and Na-tional Turkey Federation.

More information can be obtained at www.MeatConference.com

AFIA schedulessuppliers conf.

ARLINGTON, Va. — The Amer-ican Feed Industry Association’s Purchasing & Ingredient Suppliers Conference will be held at the Omni

Fort Worth Hotel in Fort Worth, Texas, on March 13-15, 2013.

The annual conference, which of-fers the chance to exchange knowl-edge and learn about issues impact-ing the industry, represents one of the best opportunities to learn about the current state of the animal feed industry, providing market analyses, expert perspectives, hot topics and a host of other valuable tools, infor-mation and networking events.

The conference will feature a number of speakers including mar-ket analyst, Richard Brock, Feed-stuffs publisher and editor, and Sarah Muirhead and Bruce Vincent, third-generation logger and motivational speaker. The keynote on global food supply and ethanol production will be delivered by economist and fu-turist, Dr. Jay Lehr.

Prior to the conference, the AFIA Nutrition Committee will present Sustainable Technologies: Short Term and Long Term Opportunities on March 12, 2013, from 1-4:45 p.m. The pre-conference sympo-sium will feature several experts, providing an overview of sustain-able technologies impacting today’s farmers and ranchers, including Dr. Juan Tricarico, Innovation Center for U.S. Dairy; Dr. Xinglen Lei, Cornell University; Dr. Jason Clay, World Wildlife Fund; and Dr. Judith Capper, Washington State Univer-sity.

More information can be obtained on the AFIA website at www.afia.org/afia/home.aspx.

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AFIA and K-Stateoffer HACCP course

ARLINGTON — The American Feed Industry Association, along with the International Grains Pro-gram of the Department of Grain Science and Industry at Kansas State University and the National Grain and Feed Association, has again partnered to offer a course on HACCP.

The interactive course, held in Manhattan, Kan., is taught by a

unique blend of instructors who pro-vide in-depth training on all aspects of the industry associated with feed manufacturing and feed safety.

Establishing a HACCP Program for the Feed Industry will be held April 1-4. The course focuses on the development of a Hazard Analysis Critical Control Points plan for all sectors of the feed industry, includ-ing feed mill managers, quality as-surance personnel and ingredient suppliers.

K-State, in partnership with AFIA and NGFA, has held Feed Manu-facturing Short Courses since 1976. These courses are taught by a blend of individuals from K-State and within the feed and allied industries and provide in-depth training on all aspects associated with feed manu-facturing.

More information can be ob-tained by contacting K-State’s Car-los Campabadal at 785-532-3187 or Keith Epperson, AFIA vice presi-dent of manufacturing and training, at 703-558-3568.

D.C.

VIRGINIA

For

Classifieds

see

page 20


CalendarCompiled by Barbara Olejnik, Associate Editor


FEB 12-March 1 — NORTHAMERICAN LECTURE TOUR. Contact: Alltech International, 3031 Catnip Hill Pike, Nicholasville, Ky. 40356; www.alltech.com

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

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

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

FEB 21-22 — AGRICULTURALOUTLOOKFORUM, Crystal-Gateway Marriott, Arlington, Va. Contact: USDA at www.usda.gov/oce/forum.

FEB 24-26 — ANNUAL MEAT CONF.,Gaylord Opryland Resort and Convention Center, Nashville, Tenn. Contact: American Meat Institute, 1150 Connecticut Ave., N.W., Suite 1200, Washington, D.C. 20036. Ph: 202-587-4200; www.meatami.com.

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

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

FEB 28-March 2 — SGFA and GFGAANNUAL CONV., Doubletree Guest Suites, Charleston, S.C. Contact: Bonnie Holloman, Southeastern Grain & Feed Association (Georgia Feed & Grain Association), P.O. Box 58220, Raleigh, N.C. 27658. Ph: 919-334-0098; [email protected].

MAR12 — CPF WINTER BOARDMTNG., Piccadilly Inn, Fresno, Calif. Contact: California Poultry

Federation, 4640 Spyres Way, Suite 4, Modesto, Calif. 95356. PAh: 209-576-6355; www.cpif.org.

MAR11-15—AFIASPRINGCOMMITTEEMTNGS./PURCHASING &INGREDIENT SUPPLIERS CONF.,Omni Fort Worth Hotel, Fort Worth, Texas. Contact: American Feed Industry Association, 2101 Wilson Blvd., Suite 916. Arlington, Va. 22201. Ph: 703-524-0810; [email protected]; www.afia.org.

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

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

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

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

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

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

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

APR 17 — DPI BOOSTER BANQUET,Salisbury, Md. Contact: Delmarva Poultry Industry Inc., 16686 County Seat Hwy., Georgetown, Del. 19947-4881; dpi@

chicken.com; www.dpichicken.com

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

APR 22-24 — HUMAN RESOURCESSMNR., Sandestin Golf & Beach Resort, Destin, Fla. Mo. Contact: U.S. Poultry & Egg Association, 1530 Cooledge

Road, Tucker, Ga. 30084-7303, Ph: 770-493-9401, [email protected], www.poultryegginstitute.org.

MAY1-2 — STAKEHOLDERS SUMMIT, Westin Arlington Gateway Hotel, Arlington, Va. Contact: Animal Agriculture Alliance, 2101 Wilson Blvd., Suite 916B, Arlington, Va. 22201. Ph: 703-562-1412; [email protected]; www//animalagalliance.org.

MAY2-3 — NATIONAL BREEDERS

ROUNDTABLE, Airport Marriott Hotel, St. Louis, Mo. Contact: U.S. Poultry & Egg Association, 1530 Cooledge Road, Tucker, Ga. 30084-7303, Ph: 770-493-9401, [email protected], www.poultryegginstitute.org.

MAY14-15 — AFIA BOARD MTNG., Arlington, Va. Contact: American Feed Industry Association, 2101 Wilson Blvd., Suite 916, Arlington, Va. 22201. Ph: 703-524-0810; [email protected], www.afia.org.

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Army Corps tamps down barge worries on MississippiThe Associated Press

ST. LOUIS — Efforts taken to keep a crucial stretch of the drought-starved Mississippi River open to barge traffic should be sufficient to avert a shipping shutdown that the industry fears is imminent, Army Corps of Engineers and Coast Guard officials said on Jan. 4.

The corps said crews recently have made “fantastic” progress clearing treacherous bedrock from a channel about 150 miles south of St. Louis near Thebes, Ill. — the portion of the river that has grown especially worrisome to barge op-erators moving an array of cargo to northern states and south to the Gulf of Mexico.

Shipping groups warned that the waterway there could drop to a point — 3 feet on the river gauge — in which barge weight restrictions would have to be further tightented, effectively halting shipping.

Drafts, or the portion of each barge that is submerged, already are limited to 9 feet in the middle Mississippi. If the river gauge gets to 3 feet at Thebes, the Coast Guard may be forced to limit drafts even further. Officials with trade groups say that if drafts are restricted to 8 feet or lower, many operators will stop shipping.

National Weather Service hy-drologists, as of Jan. 4, forecasted that the river at Thebes could drop to the 3-feet mark as of Jan. 10 and continue falling to 1 foot by the end of January.

“The uncertainty of this deterio-rating situation for the nation’s ship-pers is having as much of an impact as the lack of water itself,” said Mi-chael Toohey, president and chief executive of the Waterways Council Inc., which along with the American Waterways Operators group consid-ers the situation dire.

Coast Guard Lt. Colin Fogarty said on Jan. 4, it’s possible that new

draft restrictions may be considered by the middle of the month, but he believes the Army Corps’ progress near Thebes and its overall steward-ship of the river should make that unlikely.

As the barge industry submits, “we are absolutely facing very historic drought conditions,” Fog-arty said. “But this is a long-term campaign, and we’ve won many of the battles. We all want to have the deepest, safest channel, and right now we’re accomplishing that.”

The corps echoed that sentiment. “We believe we will deepen the

channel ahead of the worst-case river stage scenario, and I remain confident that navigation will con-tinue,” Maj. Gen. John Peabody, commander of the Army Corps’ Mississippi Valley division, said in a statement.

“Rumors of a river closure have been greatly exaggerated,” Mike Petersen, an Army Corps spokes-man in St. Louis, told the Associ-ated Press. “We’re all working for the same thing — keeping the river open.”

Addressing the river — specifi-cally at Thebes — has been a head-ache for the corps for months as the nation’s worst drought in decades stubbornly persists.

The depth of the Mississippi is regulated by dams north of St. Louis, and the depth increases south of Cairo, Ill., where the Ohio River converges. But the roughly 180-mile stretch from St. Louis to Cairo is approaching record lows. Experts say that if barges stop moving, bil-lions of dollars of shipments of es-sentials such as corn, grain, coal and petroleum could be affected.

The trade groups renewed their call for presidential action requiring the Army Corps to increase the flow of water from an upper Missouri River dam in South Dakota. The corps cut the flow by two-thirds

in November because of drought conditions in that region, reducing the amount of Missouri River water flowing into the Mississippi.

To compensate, the corps rushed in contractors last month to clear an estimated 890 cubic yards of lime-stone from the river bottom near Thebes — work that Petersen said has been “working fantastically” and should be completed by the end of January, perhaps sooner.

During that work, barge traffic at that stretch has been limited to an eight-hour window each day, caus-ing bottlenecks of up to 20 vessels and 400 barges. The Coast Guard says more than 490 vessels still have made their way through, as of Jan. 3, carrying 22,500 tons of cargo that’s enough to fill the equivalent of 425,000 tractor-trailers.

The corps also strategically has released water from at least two Midwest lakes — Iowa’s Red Rock Lake and southern Illinois’ Carlyle Lake, the latter recently accounting for two 6-inch rises in the Missis-sippi.

Such releases won’t impact the lakes environmentally or recre-ationally, Petersen said, noting that the corps routinely releases water from Carlyle into the Kaskaskia River that ultimately flows into the Mississippi.

“We judiciously use it,” he said. “It’s just one of our tools.”

While crediting the Army Corps for having done everything it can, American Waterways Operators’ Lynn Muench said on Jan. 4, that such efforts don’t “get us out of the woods” — something she said could happen if President Barack Obama’s administration intervenes to release more water from the Missouri River. Now given the uncertainty, she said, some shippers already have lessened their barge loads in anticipation that more draft restrictions loom.

“It’s still a mess,” she said.

Auburn grant

Special

Auburn: The USPOULTRY Foundation recently awarded a $13,632 student recruiting grant to Auburn University’s Poultry Science De-partment. Mark Hickman, right, president and CEO of Peco Foods and a U.S. Poultry & Egg Association board member, presented the check to Dr. Don Connor, head of the Poultry Science Department at Auburn University. “The Auburn University Poultry Science Department is extremely grateful to the USPOULTRY Foundation for its support in recruiting high quality students into our program,” Connor said. “This funding will enable us to effectively publicize the outstanding educa-tional and career opportunities that are available for poultry science majors. Our departmental mission is to develop poultry industry lead-ers for the future, and these funds are essential in helping us meet this mission.”

USDA reminds producers to complete ag census

WASHINGTON — U.S. Ag-riculture Secretary Tom Vilsack continues to remind producers to complete forms for the Census of Agriculture — the only source of uniform, comprehensive and impartial agricultural data for ev-ery county in the nation, USDA notes.

The 2012 Census of Agricul-ture will provide USDA with cur-rent information to help ensure an abundant, safe and accessible food supply for all of America. On Jan. 14, Vilsack spoke to thousands of American farmers and ranchers in Nashville, Tenn. The Census of Agriculture, said Vilsack, is one of

the most important tools for pro-viding certainty to producers and sustaining the unlimited economic potential of rural America.

“It’s important for farmers and ranchers in America today to stand up and be counted by participating in the Census of Agriculture,” said Vilsack. “By participating in this survey, producers help provide a snapshot of the current state of agriculture in our country, which helps policymakers make better decisions about farm safety net programs and policies.”

More information can be ob-tained at www.agcensus.usda.gov.

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Super Bowl Weekend equals 1.23 billion chicken wings WASHINGTON — Chicken

wings have become a staple food of Super Bowl parties in the U.S., and demand for them on menus is now at an all-time high leading up to the second biggest eating day of the year — Super Bowl Sunday (Feb. 3).

Super Bowl weekend is unques-tionably the biggest time of the year for wings. According to the National Chicken Council’s 2013 Wing Re-port, more than 1.23 billion wing portions will be consumed during Super Bowl weekend in 2013, as fans watch the San Francisco 49ers and the Baltimore Ravens battle for the Lombardi Trophy.

To put that into perspective, if 1.23 billion wing segments were laid end to end, they would stretch from Candlestick Park in San Fran-cisco to M&T Bank Stadium in Bal-timore . . . 27 times.

Super Bowl wing consumption is down about 1 percent, or 12.3 mil-lion wings, compared to last year’s numbers, but not because demand for them is declining. Quite the op-posite, explains Bill Roenigk, chief economist and market analyst at the Washington, D.C.-based National Chicken Council.

“Chicken companies produced about one percent fewer birds last year, due in large part to record high corn and feed prices,” Roenigk said. “Corn makes up more than two-thirds of chicken feed and corn prices hit an all-time high in 2012, due to two reasons: last summer’s drought and pressure from a federal government requirement that man-dates 40 percent of our corn crop be turned into fuel in the form of etha-nol. Simply put, less corn equals higher feed costs, which means fewer birds produced.”

Ranch vs. Bleu CheeseAlmost six in 10 (57 percent) U.S.

adults who eat chicken wings said they typically like to eat their wings with ranch dressing, according to a new National Chicken Council poll conducted by Harris Interactive.

Only about three in 10 (35 percent) prefer bleu cheese dressing.

Adults who eat chicken wings who live in the Northeast, though, are significantly more likely to pre-fer bleu cheese dressing (47 per-cent Northeast versus 32 percent Midwest, 30 percent South and 32 percent West), while those in other parts of the country are more likely to prefer ranch dressing (65 percent Midwest, 56 percent South and 64 percent West versus 44 percent Northeast).

The data also show that nearly four in five U.S. adults (79 per-cent) eat chicken wings and that consumption does not vary signifi-cantly by region or gender. Women (77 percent) are just as likely as men (82 percent) to roll up their sleeves, break out the wet naps and eat a few wings.

“The data show that chicken wings are not bound by gender or geographic lines,” added the coun-cil’s Roenigk. “We also know that they are nonpartisan and politically independent. That is, there are really no extreme left wings or extreme right wings.”

Perhaps not surprisingly, among adults who eat wings, women are more likely than men to say they like to eat their wings with celery (39 percent women versus 28 per-cent men).

After ranch dressing at the top: 43 percent of wing lovers chose barbe-cue sauce as their typical snack or dipping sauce; 38 percent said hot sauce; 35 percent said bleu cheese; and 34 percent chose celery. Fewer than one in five wing lovers (8 percent) described themselves as purists who eat nothing with their wings.

Wing-onomicsThe vast majority of wings, es-

pecially those destined for restau-rants, are disjointed, with the third joint (the thin part known as the flapper) being exported to Asian countries and the meatier first and

second joints being sold domesti-cally. The wing is usually split into two parts — or portions or segments — known as the “drumette” and the mid-section or “flat” and sold to res-taurants or retail grocery outlets.

A chicken has two wings, and chicken companies are not able to produce wings without the rest of the chicken. Therefore, the supply of wings is limited by the total num-ber of chickens produced. When the demand for wings is stronger than the demand for other chicken parts, the price of wings will go up, as it has this past year.

The wholesale price of wings will be the most expensive ever during Super Bowl XLVII as demand rises and the supply has shrunk. Wings are also currently the highest priced part of the chicken.

Wholesale wings are currently at about $2.11 a pound (Northeast), the highest on record at the USDA, up 22 cents or 12 percent from a year earlier.

Wing prices always go up in the fourth quarter of the year as restau-rants stock up for the Super Bowl and prices usually peak in January during the run-up to the big game. But many analysts expect that de-mand will hold steady even after the NFL season ends.

“Demand for wings is proving more and more to be inelastic,” Roe-nigk added. “With the rising number of restaurants with menus dedicated to wings, the return of the NHL hockey season, the NCAA March Madness basketball tournament and then the start of grilling season, wing demand should remain hot.”

But Roenigk adds that consumers shouldn’t worry about any shortage of wings on Super Bowl Sunday or any time soon.

“The good news for consumers is that restaurants plan well in ad-vance to ensure they have plenty of wings for the big game,” he said. “And some restaurants are promot-ing boneless wings and some are offering flexible serving sizes. But if you’re planning to cook your own

wings, I wouldn’t advise being in line at the supermarket two hours before kickoff.”

Retail groceryAccording to Nielsen Perishables

Group FreshFacts® data, both fresh and prepared wings totaled $1.6 bil-lion in sales for the 52 weeks ending November 24, 2012, an increase of 5.4 percent compared to a year ear-lier.

Wing sales at grocery stores and supermarkets spike dramatically the week of the Super Bowl, but the data show that consumers also stock up the week before, too.

Consumers cooking their own wings at home can find traditional and unique chicken wing recipes on the National Chicken Council web-

See Wings, Page 14


site at www.eatchicken.com. With Super Bowl XLVII being played in New Orleans, Cajun-style wings might be in order.

Foodservice/restaurants Originally on and off various fast-

food menus, chicken wings have be-come a staple of casual dining and pizza places.

Virtually every casual dining chain offers chicken wings as an ap-petizer, if not also as an entrée.

Increasingly, ready-to-eat or heat-and-eat wings are showing up in the delicatessen and prepared foods section of supermarkets, a growing trend.

“Orders at carry-outs and restau-rants for chicken wings on Super

Bowl Sunday will increase more on that day than any other winter Sunday — a 156 percent increase,” said Harry Balzer, vice president of the NPD Group, a market research firm.

Chicken is a very popular dish overall on that day . . . and it’s not just wings.

According to NPD Group data, chicken strips will also be up 43 percent over a typical winter Sun-day and orders for fried chicken on the bone will be up 33 percent.

Wing-specific Wingstop, a Texas-based restau-

rant franchise with 550 locations, is prepping for the biggest day of the year when they expect to sauce and toss more than 6 million wings at restaurants across the country.

Wingstop expects Super Sunday business to be up 15 percent over last year, and if Wingstop reaches its goal this will be the 13th straight year the company has set a big game sales record.

“The Super Bowl is the second biggest eating holiday of the year, after Thanksgiving. With the grow-ing demand for wings, we are gear-ing up for this to be our biggest year yet,” said Charlie Morrison, Wing-stop president and CEO.

2013 Although America’s taste for

chicken wings is no hotter than dur-ing Super Bowl weekend, the Na-tional Chicken Council estimates that overall in 2013 more than 13.25 billion chicken wings, about 3 bil-lion pounds, will be marketed as wings (as opposed to the wings on a whole chicken, for example).

The actual number of wing por-tions sold is estimated to be 26.5 billion because, as noted above, the vast majority of wings are cut into two segments or portions.

This is about a 2-percent decrease from 2012, reflecting chicken pro-duction estimates for 2013.

Wing historyDeep-fried chicken wings have

long been a staple of Southern cooking. But the concept of cook-ing wings in peppery hot sauce was born in 1964 at the Anchor Bar in Buffalo, N.Y., when co-owner Ter-essa Bellissimo cooked leftover wings in hot sauce as a late-night snack for her son and his friends.

The boys liked them so much that the Bellissimos put them on the menu the next day. Served with celery slices and bleu cheese sauce, “Buffalo Wings” were an instant hit.

Dick Winger, who sold hot sauce to the bar, went on the road with Dominic Bellissimo, the owners’ son, to promote the item and sell hot sauce, and the item gradually caught on with restaurant operators around the country.

The concept hit the big time in 1990, when McDonald’s began sell-ing Mighty Wings at some of its res-taurants. KFC rolled out Hot Wings a year later, and Domino’s Pizza introduced its own wings in 1994. They’ve remained hot ever since. McDonald’s is back in the wing business this year, currently testing its Mighty Wings in 500 Chicago-area locations.

Wings and footballThe rise of the chicken wing and

its correlation to American football all had to do with timing.

Cooking the whole bird was trendy in the sixties and seventies, but in the eighties U.S. consumers started preferring boneless-skinless breast meat, and wings became an inexpensive byproduct for chicken producers.

Restaurants and bars realized they could charge low prices for the relatively inexpensive protein, and due to the spicy/salty nature of the sauce, they discovered that beer sales would go through the roof when customers ate wings.

At the same time, sports bars with multiple TVs and satellite dishes were becoming more and more common in America thanks to rapidly developing technology; and the most popular sporting event to watch with friends in bars is foot-ball.

Wings were easily shareable and affordable, a great “group food” to eat with other people, and are the perfect pairing with a pitcher of beer.

And so the relationship was born.

•Wings(Continued from page 13)

Yum Brands says KFC sales will fall in ChinaThe Associated Press

LOUISVILLE, Ky. — Yum Brands Inc. has said that it expects that KFC’s sales in China will suffer due to a recent government investi-gation of its poultry.

The company announced in late December that the Chinese govern-ment was conducting a review of two poultry suppliers who provided chicken with unapproved levels of antibiotics to KFC. While the sup-plies represent a small percentage of the company’s product, the public-ity did slow sales.

Yum Brands said that due to the bad publicity associated with the re-view, it expects a key sales measure for KFC in China will come in lower

than expected. It anticipates revenue from its stores in China open at least a year will be down 6 percent for the fourth quarter of its 2012 fiscal year, versus its prior forecast of a 4 percent decline.

Yum expects to earn $3.24 for the full fiscal year on an adjusted basis. Analysts polled by FactSet had fore-cast earnings of $3.26 per share, on average.

The company said it will not com-ment further until it releases its full quarterly results on Feb. 4.

Yum, based in Louisville, Ky., owns the KFC, Pizza Hut and Taco Bell chains. It is already the biggest Western fast-food chain in China as a result of massive expansion in its

big cities during recent years. The company is now planning on setting up shops in smaller cities.

The nation’s booming economy has been a boon for Yum, but with competition intensifying and eco-nomic growth slowing, Yum has hit a snag and investors fear its brands could be losing their luster. The company is also facing the pressure of rising labor and rental costs in big cities and as a result, the com-pany said it would be more selective about expansion in such metropoli-tan areas.

Yum’s shares have fallen roughly 9 percent since late November when it issued its full-year forecast for 2013 and told investors that growth in China was moderating.

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POULTRY TIMES, February 4, 2013 15

Extraordinary snowfall needed to relieve droughtThe Associated Press

ST. LOUIS — When his drought-stricken Nebraska farm was blan-keted with several inches of snow, Tom Schwarz welcomed the mois-ture. But it wasn’t nearly enough.

He had hoped for a wet, snowy winter. Instead, he’s watched with worry as the sky spits mostly flakes that don’t stick.

“I just shudder to think what it’s going to be if we don’t get snow,” Schwarz said. “A friend told me it would take 150 inches of snow to get us back to normal precipitation.”

Despite getting some big storms in December, much of the U.S. is still desperate for relief from the nation’s longest dry spell in de-cades. And experts say it will take an absurd amount of snow to ease the woes of farmers and ranchers.

The same fears haunt firefighters, water utilities and many communi-ties across the country.

Winter storms have dropped more than 15 inches of snow on parts of the Midwest and East in recent weeks. Climatologists say it would take at least 8 feet of snow — and likely far more — to return the soil to its pre-drought condition in time for spring planting. A foot of snow is roughly equal to an inch of water, depending on density.

Many areas are begging for mois-ture after a summer that caused wa-

ter levels to fall to near-record lows on lakes Michigan and Huron. The Mississippi River has declined so much that barge traffic south of St. Louis, Mo., could soon come to a halt. Out West, firefighters worry that a lack of snow will leave forests and fields like tinder come spring, risking a repeat of the wildfires that burned some 9.2 million acres in 2012.

Scores of cities that have already enacted water restrictions are think-ing about what they will do in 2013 if heavy snows and spring rains don’t materialize.

For a while, it seemed no snow would come. Midwestern cities in-cluding Chicago, Milwaukee and Des Moines, Iowa, had their latest first snows on record. How much would it take to make things right?

“An amount nobody would wish on their worst enemy,” said David Pearson, a National Weather Service hydrologist in Omaha, Neb. “It’s so out of this world it wouldn’t make much scientific sense (to guess). It would take a record-breaking snow-fall for the season to get us back on track.”

That’s why Schwarz is worried about his 750 acres near Lexington in south-central Nebraska. To save his corn last summer, he pulled water from deep wells and other sources in his irrigation district, but the alfalfa

he couldn’t irrigate died, something he’s never had happen before.

The soil was so dry he didn’t even try to sow winter wheat, a crop that’s planted in the fall and goes dormant over winter, relying on snow as a protective blanket.

“If we don’t get snow, we’d better get rain this spring or we’re done,” Schwarz said.

The 150 inches — more than 12 feet — isn’t likely to materialize. That would be about four times the average winter snowfall in Chi-cago, a city famous for its storms. Schwarz’s area usually gets about 29.5 inches of snow during the winter. As of Dec. 27, it had just 6.5 inches.

Even if a massive storm devel-oped, the temperature would have to be right for farmers to benefit. If snow melts on frozen ground, the water will run off into rivers and streams, instead of being absorbed into the soil.

Runoff would be welcome in Sioux Falls, S.D., which was among countless communities that clamped down on water use last summer as rivers and lakes that supply power plants and households grew shal-lower.

South Dakota’s biggest city imposed its first water restric-tions since 2003 as the Big Sioux River, which recharges its aquifers,

dropped. Homeowners were lim-ited to watering lawns once a week. Washing outdoor surfaces like side-walks, driveways and parking lots was banned.

“This is the driest year in our town’s history since the early 1950s,” Mayor Mike Huether said as 2012 drew to a close.

With just 5 inches of snow and some rain so far this winter, the conservation efforts will be back in place for 2013 “unless we get one heck of a snowfall and bust this drought,” Huether said.

Western states rely on snow and ice that accumulate in the moun-tains during the winter for as much as 80 percent of their freshwater for the year, according to the USDA’s Natural Resources Conservation Service. The melting snowpack re-plenishes streams, rivers and reser-voirs and provides water for cities and crops.

A deep snowpack can also make the wildfire season more manage-able by wetting forests and fields.

Tom O’Connor, the rural fire chief in Divide, Colo., would relish that after enduring what the gover-nor called the state’s worst wildfire season ever in 2012.

O’Connor’s volunteer depart-ment responded to more than 80 calls in June, compared with the usual 30 calls. Three-fourths of the

calls were related to wildfires. The fires came after Colorado

got one of its smallest snowpacks in years — by some accounts tying 2002 as the lowest snow buildup in the 45 years that records have been kept.

Still, climatologists caution that it’s too early in the winter to give up hope.

“We could be singing a different tune this winter if a storm system cooperates,” said Dave Robinson, a Rutgers University geography professor who’s also the New Jer-sey state climatologist. “Sometimes you get what you wish for.”

NCGA announces its national corn yield contest winnersST. LOUIS — Advanced produc-

tion techniques, informed growing practices and improved seed vari-eties helped corn growers achieve high yields in the National Corn Growers Association 2012 Na-tional Corn Yield Contest. Despite a severe drought that plagued most of the Corn Belt, entrants continued to far surpass the national average corn yield, even doubling it in some circumstances.

The National Corn Yield Con-test is in its 48th year and remains

NCGA’s most popular program for members, the group noted. With 8,262 entries, the 2012 NCGA Na-tional Corn Yield Contest neared the participation record set last year of 8,425 entries. Notably, 2012 still marks a trend toward higher entry rates, surpassing the previous entry record set in 2010 of 7,125 entries.

“While this contest provides indi-vidual growers a chance for good-natured competition with their peers, it also advances farming as a whole,” said Dean Taylor, chair-

man of NCGA’s Production and Stewardship Action Team. “The techniques and practices contest winners develop provide the basis for widely used advances that help farmers across the country excel in a variety of situations, includ-ing drought. This contest highlights how innovation, from both growers and technology providers, allows us to meet the growing demand for food, feed, fuel and fiber.”

The 18 winners in six production categories had verified yields aver-

aging more than 316.3222 bushels per acre, compared to the projected national average of 122.3 bushels per acre in 2012.

Also, while the national average declined significantly from a pro-jection of 146.7 bushels per acre at this time in 2011, the contest aver-age rose by more than three bushels per acre.

While there is no overall contest winner, yields from first, second

See Yield, Page 16

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and third place farmers overall pro-duction categories topped out at 384.3609.

“Many of our members first joined NCGA so that they could participate in the National Corn Yield Contest and test their skills as a farmer,” said Brandon Hunnicutt, chairman of NCGA’s Grower Ser-

vices Action Team. “While they join to gain entry,

their view of the organization, and corresponding level of participa-tion, evolves,” Hunnicutt said. “Once a contest participant looks at our activities and achievements on behalf of all American growers, they see the value in a grassroots ap-proach that unites the voices of corn farmers across the country to affect

change. Reluctant joiners turn into vital members, spokespeople for their industry and activate advocates of NCGA membership.”

The national and state contest winners will honored at the 2013 Commodity Classic in Kissimmee, Fla., Feb. 28-March 2.

More information can be obtained from the National Corn Growers Association at www.ncga.com.

Special

Mississippi State: The USPOULTRY Foundation recently awarded a $14,477 student recruiting grant to Missis-sippi State University’s Poultry Science Department. Mark Waller, left, sales and processing director for Ingram Farms and 2012 chairman of the U.S. Poultry & Egg Association, presented the check to Dr. Mary Beck, center, head of the Poultry Science Department at MSU. They are joined by Mark Leggett, president of the Mississippi Poultry Association. “The Poultry Science Department at Mississippi State University is very appreciative of the support from the USPOULTRY Foundation for recruiting high quality undergraduate students,” Beck said. Waller added that, “It is important that we continue to bring in young people to study for careers in the poultry and egg industry. We know they are the future leaders of our industry, and USPOULTRY Foundation recruiting grants have an important role in encouraging these students to enroll in poultry and egg studies.”

Mississippi State grant

•Yield(Continued from page 15)

USDA announces microloan program

MEMPHIS — U.S. Agricul-ture Secretary Tom Vilsack has announced a new microloan pro-gram from USDA designed to help small and family operations, beginning and socially disadvan-taged farmers secure loans under $35,000.

The new microloan program is aimed at bolstering the progress of producers through their start-up years by providing needed resources and helping to increase equity so that farmers may eventu-ally graduate to commercial credit and expand their operations. The microloan program will also pro-vide a less burdensome, more simplified application process in comparison to traditional farm loans.

“I have met several small and beginning farmers, returning vet-erans and disadvantaged produc-ers interested in careers in farming who too often must rely on credit cards or personal loans with high interest rates to finance their start-up operations,” said Vilsack. “By further expanding access to credit to those just starting to put down roots in farming, USDA contin-ues to help grow a new generation of farmers, while ensuring the strength of an American agricul-ture sector that drives our econ-omy, creates jobs, and provides the most secure and affordable food supply in the world.”

The new microloans, said Vil-sack, represent how USDA con-tinues to make year-over-year gains in expanding credit oppor-tunities for minority, socially-dis-advantaged and young and begin-ning farmers and ranchers across the U.S.

The final rule establishing the microloan program was published in the Jan. 17 issue of the Federal Register. The interest rate for USDA’s new microloan product changes monthly and is currently

1.25 percent.Administered through USDA’s

Farm Service Agency (FSA) Op-erating Loan Program, the new microloan program offers credit options and solutions to a variety of producers. In assessing its pro-grams, FSA evaluated the needs of smaller farm operations and any unintended barriers to obtaining financing.

For beginning farmers and ranchers, for instance, the new microloan program offers a sim-plified loan application process. In addition, for those who want to grow niche crops to sell directly to ethnic markets and farmers mar-kets, the microloan program offers a path to obtain financing. For past FSA Rural Youth Loan recipients, the microloan program provides a bridge to successfully transition to larger-scale operations.

Since 2009, USDA has made more than 128,000 loans totaling nearly $18 billion through FSA. USDA has increased the number of loans to beginning farmers and ranchers from 11,000 loans in 2008 to 15,000 loans in 2011. More than 40 percent of USDA’s farm loans now go to beginning farmers. In addition, USDA has increased its lending to socially-disadvantaged producers by nearly 50 percent since 2008.

Producers can apply for a maximum of $35,000 to pay for initial start-up expenses such as hoop houses to extend the grow-ing season, essential tools, irriga-tion, delivery vehicles and annual expenses such as seed, fertilizer, utilities, land rents, marketing and distribution expenses.

As their financing needs in-crease, applicants can apply for an operating loan up to the maxi-mum amount of $300,000 or ob-tain financing from a commercial lender under FSA’s Guaranteed Loan Program.


Agriculture is vital to North Georgia, and the worldBy David B. StricklandPoultry Times Staff [email protected]

GAINESVILLE. Ga. — The importance of agriculture and agri-business to Hall County and all of Georgia was emphasized recently by Abit Massey, president emeritus of the Georgia Poultry Federation.

Massey was the guest speaker at the 2012 Hall County Farmer Ap-preciation Breakfast, held during the national Farm-City Week. The breakfast was sponsored by the Hall County Cooperative Extension and the Greater Hall Chamber of Com-merce.

Massey began by giving a brief rundown of the categories in which Hall County is a leader in the state’s agricultural industry. He noted that the county is: 10th in total farm gate value; seventh in poultry and eggs at farm level and first in poultry pro-cessing and allied industries; eighth in livestock; first in horse boarding and training; fourth in apple produc-tion; sixth in ag tourism; eighth in goats and strawberries; and 10th in grapes and blueberries.

“All of agriculture is important to this area,” he said.

PoultryFocusing specifically on poultry,

Massey noted that if you take the farm value of poultry in Hall County and the counties that border, it would be larger than the statewide income for cotton (which is the state’s num-ber two commodity behind broiler chickens).

He also added that if you then take the next ring of counties that border on those counties, which brings the number to 26 North Georgia coun-ties, the poultry farm value of this area would be larger than the total statewide value of the next six com-modities (cotton, peanuts, pecans, corn, hay and soybeans).

Not just to the local area, “poultry

and agriculture are also important to the export market,” Massey said. “The Port of Savannah is a net ex-port port, but if it were not for agri-culture, that would not be the case.

“About 40 percent of all poultry exports of the U.S. goes through the Port of Savannah. About two-thirds of this is from Georgia, with the other one-third coming in from other parts of the country.”

Food production“The growth in farming has been

through innovative people within the industry, with the help of land grant institutions and departments of agriculture,” he said.

Looking at what people in the U.S. pay for food, he noted that it is approximately 6.7 percent of in-come, adding that only three other countries in the world are below 10 percent of income spent on food (Singapore, the United Kingdom and Canada). People in Mexico and China spend more than 20 per-cent; in Saudi Arabia and India they spend more than 25 percent; people in Russia and Indonesia spend more than one-third; and many of the na-tions in the world spend more than 50 percent of their annual income on food.

“There are sad situations in many parts of the world, with 70 to 80 per-cent below poverty level, but it is a reminder to us of how fortunate we are to live in the U.S., and to have the advantages that we have,” Massey said.

Ethanol“In my opinion, ethanol is the

largest problem facing poultry, live-stock and other agriculture at this point,” he added. “In 2005, Con-gress passed energy legislation (the Renewable Fuel Standard) and it has brought about many expected con-sequences but also many unknown and unintended consequences.”

“It provided a triple whammy to the poultry industry,” Massey said. “It specified that 12.5 billion gallons of ethanol be used for gasoline every year. It also provided a 52 cents per gallon subsidy tax credit for produc-ers of ethanol, later reduced slightly to 45 cents. And third, it imposed a 54 cents per gallon import fee on ethanol which otherwise could have been imported into the country from Brazil and other places.”

The increase in ethanol produc-tion and the effect on corn and feed prices has had a tremendous effect on the nation’s poultry industry, he added.

“The National Chicken Council has said that from the fall of 2006 until August of this year, that the re-lentless rise in corn prices has cost the broiler industry $22.5 billion just in this period of time,” Massey said. “The University of Georgia has cal-culated that just the increases in corn prices, added by the drought in the Midwest; it is costing the Georgia poultry industry an extra $1.4 mil-lion every day.

“It’s hard to sustain that over a long period of time; eight poultry companies have gone into bank-ruptcy or closed their doors over the last eight years.”

“We’re happy that in 2011 the subsidies and tax credits (for etha-nol production) were eliminated,” he added. “But the mandatory use of ethanol is still in the law. We hope that . . . in the future Congress will eliminate this provision and let free enterprise operate as it should.”

Good things for agMassey noted that per capita con-

sumption of chicken in the U.S. is more than 80 pounds; it’s less than 30 pounds per capita around the world and this brings opportunities for additional exports.

“Georgia, if it were a country, it would be the seventh largest poultry

producer in the world,” he said.“Those in poultry and agribusi-

ness are innovative,” Massey added. “We are grateful for the support from the area. It’s good to be in an area where people in the county and in the city recognize the importance of agriculture and agribusiness.

“Thanks to those of you who are on the farms, who are in agriculture and those of you who are in agri-business who make Georgia and Hall County and America a much better place in which to live.”


Farm-City breakfast: Abit Massey, president emeritus of the Georgia Poultry Federation, was not only the guest speaker of the recent Hall County Farmer Appreciation Breakfast, but was also presented with a cake in honor of his birthday.

For thelatest

Marketsinformationsee page 22


U.S. challenges Indonesia’s agriculture import restrictionsWASHINGTON — The Office

of the U.S. Trade Representative Office (USTR) has initiated World Trade Organization dispute proceed-ings against Indonesia by targeting Indonesia’s licensing restrictions on imports of certain animal prod-ucts and horticulture. In requesting WTO consultations with Indonesia, the U.S. charged that Indonesia has created a “complex web” of import licensing requirements that appear designed to protect Indonesia’s do-mestic agriculture industry.

“Indonesia’s opaque and com-plex import licensing system affects a wide range of American agricul-tural exports,” U.S. Trade Repre-sentative Ron Kirk said in announc-ing the WTO action on Jan. 10. “It

has become a serious impediment to U.S. agricultural exports enter-ing Indonesia, reducing Indonesian consumers’ access to high-quality U.S. products.”

According to WTO rules, the two countries have 60 days to re-solve their differences. If an agree-ment cannot be reached within that period, the United States will be free to request the establishment of a WTO dispute panel to rule on its complaint.

Indonesia “has long maintained a non-automatic import licensing and quota regime for beef and other ani-mal product imports,” USTR said. “Indonesia recently announced drastic reductions in quotas for beef and other animal product imports,

further restricting access to the In-donesian market.” Regulations ad-opted by Indonesia in late 2011, es-tablishing what USTR described as strict, non-automatic import licens-ing requirements for horticultural products. The regulations were re-vised in September 2012 to include “even more onerous requirements for horticultural imports,” USTR said, with the affected products including fruits, vegetables, flow-ers, dried fruits and vegetables and juices.

For both animal and horticulture products an importer “must com-plete multiple steps” prior to receiv-ing authorization to import into In-donesia, with the measures applied “inconsistently and unpredictably,”

the U.S. said in its complaint. The measures violate various

WTO rules, among them Article XI:1 of the WTO’s General Agree-ment on Tariffs and Trade prohib-iting import restrictions made ef-fective through quotas or import licenses, Article 4.2 of the Agree-ment on Agriculture prohibiting “discretionary import licensing” on agricultural products, and various provisions under the Agreement on Import Licensing Procedures relat-ing to the implementation of import licensing regimes, USTR said. U.S. officials raised concerns about the measures in question at a meeting with Indonesia last June under the framework of their bilateral Trade and Investment Framework Agree-

ment (TIFA). In its 2012 National Trade Estimate Report on Foreign Trade Barriers, USTR accused In-donesia of introducing “numerous new regulations affecting imports” in recent years, including import licensing requirements, which have “significantly (increased) the com-plexity of accessing the Indonesian market.”

U.S. goods and services trade with Indonesia totaled $28.5 billion in 2011. U.S. exports of agricultural products to Indonesia totaled $2.8 billion in the same year, making it the eighth largest U.S. agricultural export market. During January-November 2012, the U.S. exported 4,775 metric tons of poultry to Indo-nesia with a value of $4.46 million.

Special

NCSU: North Carolina State University recently received a student recruiting grant from the USPOULTRY Foun-dation. Dr. Mike Williams, left, interim head of the Poultry Science Department at NCSU, was presented with a $18,279 check by John Prestage, right, vice president of Prestage Farms, and a U.S. Poultry & Egg Association board member. They are joined by Bob Ford (holding check), executive director of the North Carolina Poultry Federation. “It is essential that we communicate to pre-college students the value of a degree in poultry sci-ence and the opportunities that will be available to successful graduates to help meet the growing personnel needs of this important food production industry,” Williams said.

NCSU grantTrend analysis on Tyson Foods and Smithfield Foods

LONDON — Companies in the meat products industry, such as Tyson Foods Inc. and Smithfield Foods Inc., closed out 2012 on a high note, as sales and earnings were solid on strong domestic and international sales. StockCall researchers have finalized their technical analysis on these two companies.

Global demand in 2013 is ex-pected to be robust. However, a recent rise in feed costs could eat into companies’ margins. Corn prices recently jumped, following a report from the USDA regard-ing inventories, the company said. The report stated that inventories as of the beginning of December were 17 percent lower than last year. The decline was in part due to increased demand for corn as livestock feed, as well as a lower yield due to the crippling drought last year.

While input costs may rise this year, companies in the industry are well positioned to increase prices alongside rising feed costs, as global demand continues to climb,

StockCall said, adding that, with the middle-class populations of Brazil, India and China all grow-ing rapidly, demand for a protein rich diet is also increasing, which bodes well for the industry moving forward.

Tyson Foods released its earn-ings on Feb. 1. In its last reported quarter, the company projected that sales for fiscal 2013 would be up to close to $35 billion as a result of price inclination which in turn would be caused by a projected slump in domestic availability of protein and a surge in raw material cost, StockCall noted.

Conversely, Smithfield Foods projected improvement in its pack-aged meat margins for the upcom-ing quarter on the back of product mix and bringing more focus on its core brands, StockCall added. It also anticipates seeing pork de-mand in the U.S. climb in fiscal 2013 due to elevated pork prices and a decrease in pork production worldwide.

More information can be ob-tained at www.stockcall.com.


Gabon and Georgia strike a deal to foster ag developmentBy Merritt MelanconSpecial to Poultry Times

ATHENS, Ga. — The govern-ment of Gabon has tapped Georgia’s agricultural experts to help the cen-tral African nation develop a more self-sufficient agricultural system.

Julien Nkoghe-Bekale, Gabon’s minister of agriculture, livestock, fisheries and rural development, met recently with J. Scott Angle, dean and director of the University of Georgia College of Agricultural and Environmental Sciences, and Gary W. Black, Georgia Depart-ment of Agriculture commissioner, in Athens to formalize a working partnership between the Gabonese nation and the state of Georgia.

“We have been so impressed by the Gabonese government’s desire to increase agricultural production and agribusiness,” Angle said. “The opportunities are tremendous, and we are humbled to be asked to be a part of this very important process. Our friendship and respect for each other grows every day, and we look forward to a relationship that will benefit both of our great countries.”

Gabon has a population of 1.6 mil-lion, sits on Africa’s Atlantic coast and imports most of its food supply. The country currently derives most of its income from oil exports and mining, but the government is eager

to develop it agribusiness sector, ac-cording to the U.S. Department of State.

“Georgia is a success story in the agricultural sector, and Gabon has such great potential to develop its agricultural sector,” Nkoghe-Bekale said.

Agricultural products comprise 5 percent of Gabon’s gross domestic product, or GDP. The government wants to develop their agricultural sector so that it makes up 20 percent of its GDP, according to a news re-lease posted on the official website for Gabon.

“The leadership of Gabon sur-veyed the world’s agricultural as-sets and liked what they saw here in Georgia,” Black said. “They want to build an agricultural industry in their country, which means develop-ing the regulatory systems, research capacity and the business infrastruc-ture similar to what we have here. This is a natural partnership that will benefit both parties tremendously.”

Under the three-year agreement signed in November, Gabon will host Georgia agricultural scientists and outreach experts who will lend advice to help develop crops and aquaculture systems appropriate for the arid country. They will also advise the Gabonese on building a small poultry industry and develop-ing agricultural outreach systems.

The college currently has a robust international research and outreach program with alumni, faculty and students working in China, Brazil, Haiti, West Africa and other regions of the world. The college has formal working relationships with more than 60 universities worldwide and alumni in more than 90 countries, and almost half of research and teaching faculty participate in inter-national work.

The agreement between the Gabonese government and the col-lege and Georgia Department of Agriculture includes provisions for a UGA-based training program for Gabonese agricultural technicians, the development of a Center for Re-search and Application of Agricul-tural Technology on land donated by the Gabonese government and the free exchange of agricultural and rural development technology and knowledge between the state and the nation.

Extension and academic faculty from the college and state officials visited Gabon in early October and hope to start working there regularly in 2013.

Merritt Melancon is a news editor with the University of Georgia Col-lege of Agricultural and Environ-mental Sciences.

Merritt Melancon/UGA

Gabon ag development: Gabonese ambassador to the U.S. Michael Moussa-Adamo; University of Georgia College of Agriculture and Environ-mental Sciences Dean J. Scott Angle; Gabon’s Minister of Agriculture, Livestock Fisheries and Rural Development Julien Nkoghe-Bekale and Georgia Commissioner of Agriculture Gary Black met recently in Athens, Ga., to discuss cooperation on future agricultural development projects.

Consumer Corner RecipeTex-Mex Scrambled Eggs

& Tortillas

American Egg Board Servings: 6Prep time: 10 minutesCook time: 15 minutes

Ingredients:1 cup green (tomatillo) salsa2 plum tomatoes, diced6 corn tortillas (6-inch), halved,

cut into thin strips12 eggs, beaten1/2 cup queso fresco, crumbled

Directions:Coat 12-inch nonstick skillet with

ovenproof handle with cooking spray; heat over medium heat until hot. Add salsa and tomatoes; cook and stir two minutes. Add tortilla strips; stir to coat.

Cook one minute.Pour eggs over mixture in skillet.

As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking — pulling, lifting and folding eggs — until thickened and no visible liquid egg remains.

Do not stir constantly.Sprinkle cheese over eggs. Broil

six inches from heat until cheese softens, two to three minutes.

Tips:To make handle ovenproof, wrap

it completely in aluminum foil.Queso fresco is a fresh crumbly

Mexican cheese. A fresh goat cheese or mild feta can be substituted.

More egg recipes may be obtained from the American Egg Board at www.incredibleegg.org.

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Poultry Timescall us at

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McDonald’s expands test flight for chicken wings The Associated Press

NEW YORK — First there were McNug-gets. Then there were Chicken McBites. Now McDonald’s could be adding “Mighty Wings” to its chicken menu.

The world’s biggest hamburger chain is set to expand its test of chicken wings to Chicago, after a successful run in Atlanta last year.

The wings are expected to be sold in three, five or 10 pieces with prices likely starting at $3, according to Lynne Collier, an analyst with Sterne Agee.

A spokeswoman for McDonald’s con-firmed the test in Chicago would start this week but said there weren’t any plans yet to bring the wings to other cities.

Fast-food chains typically test items in se-lect markets before taking them national. But for McDonald’s, which has 14,000 U.S. loca-

tions, adding chicken wings to the permanent lineup could be tricky.

Cost of wings Prices for chicken wings have been climb-

ing over the past year, reflecting an increase in the number of restaurants serving them, said David Harvey, an agriculture economist who specializes in poultry and eggs at USDA.

In December, the cost of wings in the whole-sale market in the Northeast was 26 percent higher than a year ago. Wings sold for $1.90 a pound that month, compared with $1.30 a pound for boneless, skinless chicken breasts.

And prices could continue to climb with demand remaining high.

Limited time?Rather than becoming a permanent part of

the menu, McDonald’s could offer the dish for a limited time; the chain has said it plans to ramp up the frequency of such special offers as a way to give customers more variety.

But whether it will offer “Mighty Wings” even on a limited-time basis will likely de-pend on McDonald’s ability to get wings at reasonable prices, said Collier, the analyst with Sterne Agee.

CompetitionThe test comes amid intensifying compe-

tition for McDonald’s, which for years had out-performed rivals such as Burger King and Wendy’s with a steady stream of new menu items, such as snack wraps, fruit smoothies and specialty coffee drinks.

But now Burger King and Wendy’s are working to revamp their images and menus.

This past spring, Burger King launched its biggest ever menu expansion to include its own snack wraps, fruit smoothies and spe-cialty coffee drinks.

And recently, the Miami-based chain even introduced chicken nuggets that more closely resemble McNuggets, replacing the chicken tenders it previously sold.

In addition, McDonald’s is facing com-petition from newer chains such as Chipotle Mexican Grill Inc. and Panera Bread Co., which serve higher-quality food for slightly higher prices.

In October, McDonald’s said a key sales figure dropped for the first time in nearly a decade.

The figure rebounded in November after McDonald’s said it would return to empha-sizing its Dollar Menu to lure price-conscious diners.

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dition of IME to the Expo provides a more diverse event for attendees and exhibitors. It also provides a benefit to our exhibitors and members who produce or exhibit across multiple protein sectors.”

Companies provided exhibits that covered the full range of providing a product to the customer — from farm production to the processor to packaging and through transporta-tion to the distribution center or re-tail store.

Additional exhibits provided in-formation on products to aid com-panies in their business operations

— products such as vaccines, water purification and protective cloth-ing.

The exhibits, spread out over 420,000 square feet in two Geor-gia World Congress Center halls, opened at 11 a.m. on Tuesday, Jan. 29, and have seen a constant flow of visitors. The IPPE closes Jan. 31, at 3 p.m.

Visitors to the IPPE have not only taken in the expanded trade show, but have also had the opportunity to participate in numerous educational sessions provided by the three spon-sors.

Additionally, various organiza-tions have used the opportunity

of the Expo to schedule business, board and committee meetings for their associations.

“The expanded education pro-gram offered at this year’s IPPE fur-ther enhances the value of the show for our attendees,” Starkey noted. “In addition, four major trade orga-nizations — USPOULTRY, AMI, UEP (United Egg Producers) and NCC (National Chicken Council) — have board meetings during the Expo, ensuring exhibitors that top decision makers are at the Expo.”

“IPPE has established itself as the premier annual feed and protein event of the western hemisphere,” Starkey declared.

•IPPE(Continued from page 1)

Americans say food production headed in right directionCHESTERFIELD, Mo. —

Americans increasingly believe food production is heading in the right direction, according to find-ings of a recent study released by the U.S. Farmers & Ranchers Alliance (USFRA).

However, the survey also found Americans still have widespread misperceptions about how food is grown and raised.

According to the survey report, 53 percent of Americans believe food production is heading in the right direction — an increase from the 48 percent who believed the same in a benchmark 2011 USFRA survey. Yet, the survey reveals a gap between how Americans feel about their food and what they really know about their food. More than one in four Americans (27 percent) admits they often are confused about the food they are purchasing.

Nearly two-thirds (66 percent) do not believe that 95 percent of all U.S. farms are, in fact, family owned. While two-thirds of Ameri-cans (66 percent) correctly believe that pesticide use decreased from 956 million pounds in 1999 to 877

million pounds in 2007.In addition to perceptions on food

production, the survey also found what and who influences purchas-ing decisions by U.S. consumers, whether at the grocery store or while dining out.

The survey found the following:More than one in four Ameri-

cans admits they are often confused about the food they are purchasing (27 percent).

Three in five Americans would like to know more about how food is grown and raised, but do not feel they have the time or money to pri-oritize (59 percent).

Young adults (18-29 years old) are more likely than any other age group to say they are often confused about food purchases (38 percent).

Consumers are more likely to report that how food is grown and raised will impact their purchase decision in the grocery store than impact their decisions when dining out (86 percent versus 76 percent).

When it comes to purchasing groceries, consumers prioritize cost (47 percent), quality (43 percent),

and healthiness or nutrition (21 per-cent).

Dads are 16 points more likely than moms to prioritize quality (53 percent versus 37 percent), while moms are more likely than dads to prioritize healthiness or nutrition (31 percent versus 20 percent).

When it comes to dining out, consumers prioritize quality (48 percent), cost (42 percent), and taste (38 percent).

While consumers want to learn about organic farming and ranching (27 percent), nearly all report that it is most important that there are healthy choices available, even if they are not organic or local options (91 percent).

While doctors and nutrition-ists influence Americans most re-garding their opinion of food overall (73 percent), only 31 percent report their doctor influences their deci-sion to buy types of foods based on how they are grown and raised.

However, when given a broad list of options ranging from their doctor to their grocer, consumers said they are more likely to be in-fluenced by their spouse or partner

when making purchasing decisions (51 percent).

One in 10 consumers says they would rather not pay attention to how their food is grown and raised, and instead, just enjoy it, while 40 percent report they do not pay atten-tion.

While only one in five consum-ers overall strongly agree that know-ing a lot about food has become a social status symbol (21 percent), 30 percent of consumers in lower to middle income households (less than $50,000 annual income) say food knowledge is a status symbol.

Lower income households are particularly likely to say they would like to know more, but do not have the time or money to do so (68 per-cent among households with less than $30,000 annual income).

The survey found that 51 per-cent of farmers and ranchers would like to see more emphasis on com-munication with consumers and cus-tomers, and half of consumers (50

percent) think farmers and ranchers are missing from the media conver-sation around food these days.

Three-quarters of farmers and ranchers believe that the aver-age consumer has very little to no knowledge about food production in general in the United States (76 percent), and only 47 percent of consumers have visited a farm or ranch in the past year.

Nearly three out of five farm-ers and ranchers believe consumers have an inaccurate perception of modern farming and ranching (59 percent).

Consumers overall (84 per-cent) believe that farmers and ranchers in America are committed to improving how food is grown and raised.

The survey of 1,250 consumers nationwide was conducted Oct. 22-28 via telephone interview by Braun Research; and, 501 farmers and ranchers nationwide were also surveyed.


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

Company Annual High Jan. 15 Jan. 22

Cal-Maine 47.66 41.08 41.70Campbell Soup 37.16 35.66 36.44ConAgra 31.96 31.07 31.94Hormel 34.94 34.45 34.88Pilgrim’s Pride 8.90 8.39 8.71Sanderson Farms 55.87 48.40 49.07Seaboard 2736.00 2520.00 2554.31Tyson 22.17 20.41 22.15

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

National Week ending Jan. 18 Last yearHens (8-16 lbs.) 98.00 98.04Toms (16-24 lbs.) 95.50 97.14

Week ending Jan. 11 Dec. avg.Hens (8-16 lbs.) 95.23 99.08Toms (16-24 lbs.) 95.22 100.36

Nat’l. Broiler Market:(Jan. 22):

Whole broiler/fryer prices were steady to weak in all areas. Retail

and foodservice demand was light to moderate following the holiday weekend as dealers assessed the market. Offerings were light to heavy, mostly light to moderate for current trade needs. Floor stocks were mixed, ranging light to heavy.

Market activity was slow to moder-ate for early week business. In the parts structure, movement was light to moderate with many noted issues with truck availability for the West Coast (trucks can’t find backhauls), new trucking inspection regulations and added cost. Prices were trend-ing firm to higher for wings and whole breasts, steady to at least steady for the balance of items. Supplies of wings were in close bal-ance with premiums noted; whole breasts were light to moderate and clearing well. Other items were suf-ficient. Market activity was slow to active. In production areas, live supplies were moderate; weights were mixed, but noted as mostly desirable.

Fowl:Jan. 18: Live spent heavy fowlFinal prices at Farm Buyer Loading (per pound): range 10-22¢

Parts:Georgia: The f.o.b. dock quoted prices on ice-pack parts based on truckload and pool truckload lots for the week of Jan. 22 line run ten-ders $1.90; skinless/boneless breasts $1.65; whole breasts $1.05; bone-less/skinless thigh meat $1.37½; thighs 73½¢; drumsticks 72½¢; leg quarters 54¢; wings $1.99.

National Slaughter:Broiler: Estimated slaugh-

ter for week ending Jan. 19 is 155,147,000.Actual slaughter for the week end-ing Jan. 12 was 152,066,000.Heavy-type hen: Estimated slaugh-ter for the week ending Jan. 19 is 1,583,000.Actual slaughter for the week end-ing Jan. 12 was 1,600,000.Light-type hen: Estimated slaugh-ter for the week ending Jan. 19 is 2,102,000. Actual slaughter for the week ending Jan. 12 was 1,667,000. Total: Week of Jan. 19: 158,832,000. Week of Jan. 12: 155,333,000.

Estimate:The estimated number of broiler-fryers available for slaughter the week ending Jan. 26 is 146.4 mil-lion head, notes USDA.

Grain PricesOHIO COUNTRY ELEV. Jan. 10 Jan. 15 Jan. 22 No. 2 Yellow Corn/bu. $7.14 $7.48 $7.52Soybeans/bu. $13.92 $14.24 $14.35(Courtesy: Prospect Farmers Exchange, Prospect, Ohio)

Broiler/Fryer ReportUSDA National Composite Weighted Average

For week of: Jan. 18 101.23¢For week of: Jan. 11 103.81¢

Majority (whole body) Jan. 18 Eastern Region: 98¢--$1.05New York: $1.00--$1.05 Central Region: 89¢--98¢ Chicago: 89¢--98¢Western Region: 98¢--$1.08 Los Angeles: 98¢--$1.08

Negotiated prices in trucklot and less-than-trucklot quantities of ready-to-cook whole body broiler/fryers delivered to first receivers; prices in cents per pound.

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

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

19 StatesTotalPrev. year% Prev. yr.

Dec. 22

27,87221,62210,5673,4141,35332,6327,7073,3047,15316,8227,89819,9786,8513,8975,46214,0286,490

197,050195,380

101

Dec. 29

27,87321,74210,2803,4111,35032,2337,3523,2887,06716,7197,93219,7656,9363,8535,46314,0436,264

195,571192,967

101

Jan. 5

28,18521,74810,5143,4141,35132,5807,5793,2587,21216,5497,99519,9376,9353,8214,87914,3776,363

196,697193,220

102

Jan. 12

28,02122,01110,2393,4151,34831,6007,4993,2737,21517,0737,99719,8986,9294,0525,26414,4516,342

196,627193,079

102

Dec. 22

21,39919,75311,5083,8171,30427,6205,5742,9586,13714,8715,58915,8195,3343,0354,76312,4385,147

167,066162,753

103

Dec. 29

21,05419,2369,3753,72772525,4805,7982,9377,04815,0275,58915,6474,5232,9084,12811,6404,346

159,188162,444

98

Jan. 5

21,16421,2259,7434,1811,22627,2096,1252,9665,86014,7575,48416,0763,5793,1403,77911,9664,954

163,434161,868

101

Jan. 12

21,11520,36310,2124,5661,39926,7766,3592,9586,09614,5135,38215,8904,0513,2144,89911,9194,835

164,547162,550

1011/Current week as percent of same week last year.

Egg MarketsUSDA quotationsNew York cartoned del. store-door: Jan. 15 Jan. 22Extra large, up 14¢ $1.20--$1.24 $1.34--$1.38 Large, up 14¢ $1.18--$1.22 $1.32--$1.36 Medium, up 8¢ $1.03--$1.07 $1.11--$1.15Southeast Regional del. warehouse: Jan. 15 Jan. 22Extra large, up 5¢ $1.14½--$1.31 $1.19½--$1.34Large, up 2½¢ $1.13--$1.30 $1.15½--$1.33Medium, up 1½¢ 92½¢--$1.10 94¢--$1.10

MarketsCompiled by David B. Strickland, Editor

[email protected]

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

eggs in cartons, delivered warehouse, cents per dozen.Jan. 18 Extra Large Large MediumRegions: Northeast 112.50 110.00 97.00Southeast 117.50 115.50 95.00Midwest 106.50 104.50 85.50South Central 117.50 115.50 95.50Combined 113.65 111.53 93.30Computed from simple weekly averages weighted by regional area popula-tions


Index of Advertisers

Acme, 12D ........................................................................................................................................................ 918-682-7791; www.acmeag.comAgrifan, 2 ....................................................................................................................................................... 800-236-7080; www.envirofan.comAmerican Proteins, 12I ...............................................................................................................................................www.americanproteins.comBig Dutchman, Cover C ......................................................................................................................... 616-392-5981; www.bigdutchman.com Brown Bear, 12B ...............................................................................................................................................................................641-322-4220CID Lines, 12B ...........................................................................................................................................................................www.cidlines.comEagan, 12H ....................................................................................................................................................870-878-6805; www.eaganmfg.comFarm Alarm, 12J ...........................................................................................................................................800-407-5455; www.farmalarm.comFlame, 12J ......................................................................................................................................... 800-255-2469; www.flameengineering.comFoodCraft, 12H ..................................................................................................................................................................................800-344-2413Frost Links, Cover III ........................................................................................................................................................................616-785-9430Gasolec, 12B ......................................................................................................................................................................................800-628-4588Grassworx, 12F ...........................................................................................................................................................................grassworxllc.comIPS- Carefree Enzymes, 9....................................................................................................................262-878-3899; www.naturesenzymes.comKoechner, 12H ...........................................................................................................................................660-433-2178; www.turkeycoops.comLanier Cold Storage, Cover B ...........................................................................................................770-869-7100; www.laniercoldstorage.comLee Energy, Cover D ................................................................................................................................................www.leeenergysolutions.comLubing, 12A .......................................................................................................................................................................................423-709-1000Ludell Mfg., 24 ..............................................................................................................................................414-476-9934; www.ludellmfg.comMcNeeley Plastics, 14 .......................................................................................................................................................................800-433-8407Merck Animal Health, 12E ................................................................................................................................................... www.ihc-poultry.comMotomco, 12K............................................................................................................................................... 800-237-6843; www.motomco.comNutriad, 11 ......................................................................................................................................................... 847-214-4860; www.nutriad.comOnce Innovations, 12D ....................................................................................................................... 763-381-5621; www.onceinnovations.comPort-A- Kuul, 12I ............................................................................................................................................ 800-231-9940; www.kuulpads.comPreserve, Cover II ..............................................................................................................................................................................800-995-1607Pro Tech, 5 .................................................................................................................................................. 800-438-1707; www.pro-techinc.comReeves, Cover A .......................................................................................................................................888-854-5221; www.reevessupply.comRose Acre Farms, 3 .......................................................................................................................................................... www.roseacrefarms.comScrivner Equipment, 15 .....................................................................................................................................................................800-653-4165Smithway, 12B ..................................................................................................................................................................................828-628-1756Southwestern Sales, Cover IV ...........................................................................................................................800-636-1975; www.swsales.comStar Labs, 12J ...................................................................................................................................................800-894-5396; www.primalac.comTaylor Power, 21 ........................................................................................................................................800-367-7639; www.taylor power.comU.S. Cold Storage, 12L .....................................................................................................................................................www.uscoldstorage.comUnited Soybean, 12C ........................................................................................................................................................ www.unitedsoybean.orgWeigh Tech, 12D ..................................................................................................................................... 800-457-3720; www.weightechinc.comWells Fargo, 12G ...............................................................................................................................................................................312-781-0726

AMERICANEGG BOARDHOTLINE

AEB Hotline appears regu-larly in Poultry Times and provides an update on pro-grams 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.

To celebrate the holiday season, AEB offered two cou-pons via Facebook. As with previous coupons, the offer was for 55 cents off two dozen eggs. AEB always sees an incredible interest in coupons. The first offer launched a week prior to Thanksgiving, and during the promotion, the page gained 21,287 new fans (421,643 to-tal) and nearly 60,000 coupons were printed. The second of-fer launched on Dec. 13, and so far, there have been more than 38,000 coupons printed, and AEB has gained more than 11,000 fans, putting us at a total of 432,878 fans.

America’s egg farmers delivered a hot egg breakfast to hundreds of people in need on Staten Island, in an effort to help feed the families still affected by Superstorm Sandy. Through a generous donation of liquid egg product by egg farmer Elliot Gibber of Deb-El Food Prod-ucts, and a partnership with Food Freaks, a Brooklyn-based food cart, AEB reached hundreds of residents, national guardsmen, police and volunteers by Mid-land Beach with a hot breakfast and sent many home with car-tons of liquid eggs to help feed

their families and neighbors. The North Carolina Egg

Association helped the fans of the NFL Carolina Panthers kick off their tailgating season with an Incredible! Egg Breakfast. Egg farmers from across North Caro-lina and their families joined to-gether to cook and wrap 1,500 scrambled egg sandwiches. The event, held in Charlotte, N.C., was promoted on the official Carolina Panther radio station and sister station for two weeks prior to the event.

The Incredible Edible Egg Jingle proved to be a smashing hit with audiences both familiar with and new to the catchy tune. Key highlights include:

79,100 Facebook fans gained

5,725 farmer video views on YouTube

13,855 likes, 1,929 shares, 1,746 comments and 6.7 million impressions of the farmer video on Facebook, making it the most popular Facebook post to date

41 Jingle Contest Entries7 million traditional media

impressions (270 total media placements including press re-lease pick-up)

In November, AEB’s Dis-covery Be a Good Egg Contest concluded with 23,943 total en-tries, nearly 4,000 entries over goal! Discovery received entries from all 50 states. AEB is work-ing with Discovery to certify the winners and will share final win-ner info as soon as possible. The Good Egg Project: Education Station website received 105,832 total page views, and the contest website received 263,213 total page views.

Five IPE exhibitors recognized for long-term exhibiting tenure

ATLANTA — The U.S. Poultry & Egg Association recognized five companies that have been exhibiting for 50 or more years at the International Poultry Expo.

Held during the 2013 International Production & Processing Expo, James Adams, Wenger Feeds, Rheems, Pa, the newly elected chairman of USPOULTRY, presented plaques to each company in acknowledgment of their long-term exhibiting tenure.

60 years:Aviagen and Watt were recognized for 60 years of exhibiting at IPE.

55 years:Lyon Technologies Inc. and Kuhl Corp. were recognized for 55 year at IPE

50 years:Elanco Animal Health was recognized for 50 years of exhibiting at IPE. “Your support of the International Poultry Expo has allowed the poultry industry to grow and advance, as we

have directly invested show revenues back into the industry. We thank you sincerely for your continued support,” Adams said.



USPOULTRY 2013 officers: New officers of the U.S. Poultry & Egg Association were elected at the group’s annual meeting Jan. 28, in conjunction with the International Poultry Expo in Atlanta, Ga. The 2013 officers are, left to right, Mark Waller, Ingram Farms, immediate past chairman; Elton Maddox, Wayne Farms, vice chair-man; James Adams, Wenger Feeds, chairman; Sherman Miller, Cal-Maine Foods, treasurer; and Paul Hill, West Liberty Foods, secretary.

Vice chairmanElton Maddox, Wayne Farms,

Oakwood, Ga., is the new vice chairman. A native of Georgia, he received his bachelor of science in engineering from the University of Georgia. Maddox joined Wayne Farms in 1974 and has worked in a number of management positions within the company.

He is currently president and CEO of Wayne Farms.

In addition, he is a past chairman of the National Chicken Council and the Georgia Improvement As-sociation and a past president of the Georgia Poultry Federation and the Georgia Poultry Processors Federa-tion.

TreasurerSherman Miller, Cal-Maine

Foods, Jackson, Miss., was named treasurer. A native of Mississippi, he received his bachelor of science degree in poultry science from Mis-sissippi State University.

Miller joined Cal-Maine Foods in 1997 where he worked in a variety of positions.

He is currently chief operating of-ficer for Cal-Maine Foods.

SecretaryPaul Hill, West Liberty Foods,

West Liberty, Iowa, was named secretary. A native of Iowa, he re-ceived his bachelor of arts degree in economics from St. Olaf College. He was instrumental in the found-ing of West Liberty Foods, a farmer-owned company, in 1996.

He is currently chairman of West Liberty Foods, as well as president of Circle Hill Farms. In addition, he is a past chairman of the National Turkey Federation.

Past chairmanMark Waller, Ingram Farms,

Cullman, Ala., is immediate past chairman. Waller has a bachelor of science degree in poultry science at Mississippi State University. Prior to joining Ingram in 1998, he was with Tyson Foods for 19 years, serv-ing as plant manager and complex manager.

Waller is now sales and process-ing director for Ingram Farms. He is a past president of the Alabama Poultry & Egg Association.

Board of directorsServing on the board of directors

of USPOULTRY will be:Brian Barrett, Feather Crest

Farms, Bryan, Texas; Bill Bradley, CCF Brands, Rogers, Ark.; Lyman Campbell, Koch Foods of Alabama LLC, Montgomery, Ala.; Gary Coo-per, Cooper Farms, Oakwood, Ohio; Alan Duncan, Mountaire Farms, Little Rock, Ark.; Charles George, George’s, Springdale, Ark.; Lester Gray, Perdue, Salisbury, Md.; Tom Hensley, Fieldale Farms, Baldwin, Ga.; Mark Hickman, Peco Foods, Tuscaloosa, Ala.; Greg Hinton, Rose Acre Farms, Seymour, Ind.; Jay Houchin, Farbest Farms Inc., Jasper, Ind.; Richard King, Foster Farms, Livingston, Calif.; Dr. Ken-ton Kreager, Hy-Line International, Dallas Center, Iowa; Pete Martin, Mar-Jac Poultry, Gainesville, Ga.; Bill Morris, Morris & Associates, Garner, N.C.; Wes Morris, Tyson Foods, Springdale, Ark.; Jerry Moye, Cobb-Vantress, Siloam Springs, Ark.; John Prestage, Pre-stage Farms, Clinton, N.C.; Walt Shafer, Pilgrim’s Corp., Pittsburg, Texas; and Rick Van Puffelen, Chore-Time Equipment, Milford, Ind.

•Adams(Continued from page 1)

King’s Delight recalls frozen chicken nugget product

WASHINGTON — King’s De-light, Gainesville, Ga., is recalling approximately 1,572 pounds of fro-zen chicken nuggets labeled as glu-ten-free because they contain wheat, a known allergen that is not declared on the label, USDA’s Food Safety & Inspection Service announced.

The product subject to recall includes: 8-ounce cartons of “AP-PLEGATE® Naturals Gluten-Free Chicken Nuggets.”

The establishment number “P-2617” can be found printed on the side of each carton. The products were packaged on Sept. 19, 2012. The lot number “210864” and the best before date “08/28/13” are printed on each carton’s side panel. The UPC code “25317-00556” is printed on the back of each carton.

The products were distributed to retail stores in Indiana, Maryland, Oregon and Washington. Consum-ers who purchased these products should return them to the store for a full refund.

The company notified FSIS of the problem after a consumer familiar with the product noted a color dif-ference. Upon investigation, it was determined that chicken nuggets containing wheat were mislabeled on Sept. 19, 2012.

FSIS and the company have re-ceived no reports of illness or ad-verse reactions due to consumption of this product.

Consumers with questions regard-ing the recall should contact Gerry Clarkson, Applegate consumer af-fairs specialist, at 800-587-5858.

+1 616 392 5981e-mail [email protected]

www.bigdutchmanusa.com

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poultry times february 4 2013 edition

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