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INDUSTRY LEADERS February 12, 2024

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GAINESVILLE, Ga. — Poultry Times has launched a free email newsletter, The Poultry Report. We have learned that relevant, actionable news and information are absolutely critical to every aspect of the poultry industry as we all navigate very challenging times. With a focus on current industry trends and concise content delivery, The Poultry Report is designed to provide you a single source of industry insight in an easy-to-digest format. Delivered free to your email inbox Monday through Friday. To subscribe, visit https:// www.poultrytimes.com/ thepoultryreport.

VOL. 71 | NO. 4 | FEBRUARY 12 2024

IN THIS ISSUE INDUSTRY LEADERS February 12, 2024

On the cover

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Viewpoints “We’re resolved to continue working across the agriculture and food supply chains to boost the sustainability and resilience of our food, fiber and fuel supplies.” — Zippy Duvall | 10

21 News

Features

7 | Poultry is a ‘top,’ leading industry

21 | Poultry Science prof. Frank Edens celebrates 50 years at NC State

9 | Truett Cathy — an ‘original’ chicken sandwich pioneer

Business

22 | Abit Massey/ Ivester Foundation Scholarship Fund honors longtime poultry industry leader

12 | Turkey Smoke returns for 5th year with Kansas City Barbecue Series

8 | Safety steps to take in dealing with extreme winter weather

Calendar FEBRUARY FEB 21-24 — NTF ANNUAL CONVENTION, Austin Marriott Downtown, Austin, Texas. Contact: National Turkey Federation, 1225 New York Ave. NW, Suite 400, Washington, D.C. 20005; Ph: 202-898-0100; info@turkeyfed.org; www.eatturkey.com.

Connect with us MARCH MAR 5-7 — FOOD SAFETY CONFERENCE, Oaklawn Racing Casino Resort, Hot Springs, Ark. Contact: The Poultry Federation, 321 South Victory Street, Little Rock, Ark. 72201; Ph: 501-3758131; info@thepoultryfederation.com; www.thepoultryfederaiton.com.

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Cargill | 4 www.CargillAnimalNutrition. com/Poultry Creekview Mfg. | 21 717-445-4922; https://creekview manufacturing.com Eagan Mfg. | 17 870-878-6805; www.eaganmfg.com FPM | 19 402-729-2264; www.fpmne.com Gas-Fired Products | 16 800-849-7311; www.spaceray.com Hog Slat | 27 800-949-4647; www.hogslat.com Hubbard | 22 423-447-6224; www.hubbardbreeders.com J&D Mfg. | 23 800-998-2398; www.jdmfg.com Kelley Mfg. | 20 800-444-5449; www.kelleymfg.com

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Kunafin (The Insectary) | 19 800-832-1113; www.kunafin.com L.B. White | 20 608-783-5691; www.lbwhite.com Lewis Brothers | 24 912-367-4651; www.lbmfg.com Motomco | 2 800-237-6843; www.motomco.com Overdrive Lighting | 18 800-657-0509; www.aglights.com Precision Lighting | 1, 3, 14, 25 800-737-1837; www.poultrylighting.com The Egg Carton Store | 19 866-333-1132; www.eggcartonstore.com Walinga USA | 28 800-466-1197; www.walinga.com Weightech | 15, 24 800-457-3720; www.weightechinc.com

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ELIZABETH BOBENHAUSEN Content Writer, Poultry Times 770-209-3335 ebobenhausen@poultrytimes.com

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RACHEL DANFORD Digital Manager, PoultryTimes.com 770-831-8631 rdanford@poultrytimes.com

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Poultry is a ‘top,’ leading industry DAVID B.

PT STRICKLAND Poultry Times Editor dstrickland@ poultrytimes.com

GAINESVILLE, Ga. — When looking at leading industries, the nation’s chicken, turkey, and egg producers are at the top of the peak. They lead in food choices and are leading in production numbers as well. “The U.S. poultry industry is the world’s largest producer and second largest exporter of poultry meat and major egg producer,” USDA’s Economic Research Service notes. “U.S. consumption of poultry meat (broilers, other chicken, and turkey) is considerably higher than beef or pork, but less than total red meat consumption.” ERS adds that 18 percent of the total poultry production in the U.S. is exported to markets around the world. Approximately 9 billion broiler chickens are raised in the U.S. every year, amounting to more than 56 billion pounds. The National Chicken Council notes that 25,000 family farmers have production contracts with companies and that about 95 percent of all broiler chickens produced are from these farms. The remaining 5 percent are raised on farms owned by companies. The number of workers directly employed by the broiler industry comes to about 355,000, with another 1.2 million indirectly employed by allied industries, NCC adds. Broiler chickens are produced in most states across the nation. The USDA reports the top 10 broiler producing states, in 2022 production numbers, as: Georgia, 1,308,400,000; Alabama, 1,204,700,000; Arkansas, 1,051,400,000; North Carolina, 976,200,000; Texas, 723,300,000; Mississippi, 670,700,000; Missouri, 318,300,000; Virginia, 294,500,000; Maryland, 269,200,000; and Kentucky, 254,400,000. Top broiler producing companies include: Tyson Foods, Pilgrim’s Pride, Wayne-Sanderson Farms, Mountaire Farms, Perdue Foods, Kock Foods, Peco Foods,

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USDA Agricultural Research Service

According to the USDA, the nation’s broiler, turkey, and egg industries produce a combined value of about $77 billion. George’s, House of Raeford Farms, and Amick Farms. For table egg production in the U.S., the total reported for 2022 was 92.6 billion, with 308 million commercial laying hens comprising a daily rate of lay average of 82 eggs per 100 layers. The United Egg Producers note that, “the five largest eggproducing states are home to approximately 44 percent of all laying hens in the U.S., and the top 10 states comprise more than 65 percent of egg production. The top egg producing states, by number of laying hens, include: Iowa, Ohio, Indiana, Pennsylvania, Texas, Georgia, Michigan, Arkansas, North Carolina, and Missouri. Companies that top the list in egg production include: CalMaine Foods, Rose Acre Farms, POULTRY TIMES

Hillandale Farms, Daybreak Foods, Versova, MPS Egg Farms, Center Fresh Group, Prairie Star Farms, Herbruck’s Poultry Ranch, and Michael Foods. The National Turkey Federation notes that the U.S. is the world’s largest producer of turkey, as well as the top exporter of turkey products. With a diversity of products, turkey is no longer considered just a holiday meal, with consumption noted as having doubled since 1970. In 2021, the total consumption of turkey in the U.S. was 5.1 billion pounds, which equals about 15.3 pound per capita. “In 2021, U.S. total turkey production was tallied at 216.5 million birds raised, equaling to 5.558 billion pounds,” NTF adds. Top producing states for turkey, according to USDA, are: Minne7

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sota, 40.5 million; North Carolina, 30 million; Arkansas, 27 million; Indiana, 20.5 million; Missouri, 17 million; Virginia, 14.5 million; Iowa, 11.7 million, and California, 6 million. Top turkey companies include: Butterball, Jennie-O Turkey Store, Cargill, Farbest Foods, Tyson Foods, Kraft Heinz Co., Cooper Farms, Perdue Farms, Virginia Poultry Growers Cooperative, and Michigan Turkey Producers. All of this production leads to industry segments that are quite valuable to the U.S. economy. The USDA reported in 2022, that for the combined value of production of broilers, turkeys and eggs in the U.S., it equaled approximately $77 billion. And of this total, 66 percent was from broilers, 9 percent from turkeys, and 25 percent from eggs.

Safety steps to take in dealing with extreme winter weather BY ELIZABETH

PT BOBENHAUSEN Poultry Times staff ebobenhausen@ poultrytimes.com

GAINESVILLE, Ga. — The United States has been beaten with an Arctic Blast since the beginning of January. The U.S. saw three winter storms in January. Many states saw blizzard and tornado conditions simultaneously. Millions of Americans lost power to their homes and businesses. A Buffalo Bills and Pittsburgh Steelers NFL football game was pushed back due to extreme cold temperatures and heavy snowfall. Before the game was postponed, meteorologists were urging Bills and Steelers fans if they attend the game to wear four to five layers of clothing. However, meteorologists were concerned over the negative temperatures and encouraged people not to attend the game because of the risk of hypothermia. As Americans were going to vote in the recent Iowa Caucuses, Iowa was facing record low temperatures. Keeping food cold in a freezer, refrigerator or ice box can become complicated as a snowstorm or ice storm rolls in and causes power outages. If the temperature is cold enough, some people will put their frozen foods outside. The U.S. Food & Drug Administration offers some advice to keep cold food cold during extreme weather. The FDA notes:

Preparedness • Make sure you have appliance thermometers in your refrigerator and freezer. o Check to ensure that the freezer temperature is at or below 0 degrees F, and the refrigerator is at or below 40 degrees F. o In case of a power outage, the appliance thermometers will indicate the temperatures in the refrigerator and freezer to help you determine if the food is safe. • Freeze containers of water for ice to help keep food cold in the freezer, refrigerator, or coolers in case the power goes out. If your normal water supply is contaminated or unavailable, the melting

ice will also supply drinking water. • Freeze refrigerated items such as leftovers, milk, and fresh meat and poultry that you may not need immediately. This helps keep them at a safe temperature longer. • Group food together in the freezer. This helps the food stay cold longer. • Have coolers on hand to keep refrigerated food cold if the power is out for more than 4 hours. • Purchase or make ice cubes in advance and freeze gel packs ahead of time. Store all of these in the freezer for future use in the refrigerator or in coolers. • Check out local sources to know where dry ice and block ice can be purchased in case it should be needed. • Store food on shelves that will be safely out of the way of contaminated water in case of flooding. • Make sure to have a supply of bottled water stored where it will be as safe as possible from flooding. If your bottled water has an odor, do not drink or use it. Instead, dispose of it, or if applicable, call your bottled water provider to make arrangements to get a replacement. • Cooler temperatures keep bacteria like Salmonella down to a minimum. If some foods begin to get warm, they could start growing salmonella. The FDA gives instructions of how to keep food cold if the power goes out.

• Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. o The refrigerator will keep food cold for about 4 hours if it is unopened. o A full freezer will keep the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. Buy dry or block ice to keep the refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should keep an 18 cubic foot, fully stocked freezer cold for two days. If you plan to eat refrigerated or frozen meat, poultry, fish, or eggs while they are still at safe temperatures, it is important that each item is thoroughly cooked to a safe minimum internal temperature to ensure that any foodborne bacteria that may be present are destroyed. However, if perishable food has been held at room temperature for 2 hours or more (or 1 hour if outdoor temperatures are above 90 degrees F) must be discarded. When power is restored: o If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40 degrees F or below, the food is safe and may be refrozen. o If a thermometer has not been kept in the freezer, check each

If power is lost: POULTRY TIMES

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package of food to determine its safety. You can’t rely on appearance or odor. If the food still contains ice crystals or is 40 degrees F or below, it is safe to refreeze or cook. o If the power was out for no more than 4 hours, refrigerated food should be safe as long as the doors were kept closed. When the power comes back on, check the temperature in the refrigerator or of the food. Discard any refrigerated perishable food (such as meat, poultry, seafood, milk, eggs, or leftovers) that has been at refrigerator temperatures above 40 degrees F for 4 hours or more. Perishable foods with temperatures that are 45 degrees F or below (measured with a food thermometer) should be safe but should be cooked and consumed as soon as possible. It is also important that poultry producers inform their employees about potential risks when cleaning up after a snowstorm or ice storm. The Occupational Safety and Health Administration gives some ideas of how to keep employees safe while maintaining their facilities. Cleaning snow from roofs and other heights: • Before cleaning off any roof, a person must go and check to see if the structure is stable enough because a heavy amount of snow could cause the roof to collapse. • Snow can hide skylights and if people are not careful there is potential for injury if someone were to fall through the skylight. • Overhead down powerlines may also be a risk. • The best prevention of injury is to use other means to clean off snow other than using personnel. • If employees must be used it is important to have ladders, aerial lifts, the proper footwear and personal fall arrest systems. Avoiding falls on ice and/or snow: • Business owners should have walkways cleared before employees begin walking on them. • An employee must have a pair of water resistant and lined boots. • The boots need to have good tread. • When walking over a questionable walkway, take small steps and walk slow, as a person might need a change in traction.

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Chick-fil-A photo

S. Truett Cathy, founder of Chick-fil-A, the popular quick service chicken chain that touts customers to “Eat Mor Chikin.” It was noted in 2019 that Chick-fil-A reported about $11.3 billion in U.S. sales, which was second only to McDonald’s, which reported $40.4 billion.

Truett Cathy — an ‘original’ chicken sandwich pioneer BY ELIZABETH BOBENHAUSEN

PT Poultry Times staff ebobenhausen@ poultrytimes.com

GAINESVILLE, Ga. — Truett Cathy was born March 14, 1921, in the small town of Eatonton Ga. He was born to Lilla James Cathy and his father Joseph Benjamin Cathy. In his teenage years, he attended Midtown High School, formerly known as Boys High School and Henry W. Grady High School. After high school, Cathy joined the United States Army and fought in the second world war. Cathy and his wife, Jeanette, were Christians. New Georgia Encyclopedia states that they taught a Sunday school class for teenage boys for more than 50 years. Cathy made it a rule that his restaurants had to be closed on Sundays so

employees could spend time with family or observe Sunday worship services. Cathy passed Sept. 8, 2014. According to GeorgiaHistory. com, Cathy and his brother Ben opened their first establishment of what would become the Chickfil-A franchise called the Dwarf Grill in Hapeville, Ga. It was named the Dwarf House. The grill was located between the Atlanta airport and the Ford Motor Co. assembly plant. The diner was open 24 hours which benefited their clientele of airport workers and plant workers. His brother passed away in a horrible plane crash; however, this did not stop Cathy and Jeanette from operating the Dwarf House. Business for Cathy was booming, and he wanted to create a boneless chicken sandwich. Inspired by his mother, he cooked the POULTRY TIMES

chicken in a pressure cooker. After it was cooked, he put two pickles on the side of each piece of bread. The sandwich was a victory. The original chicken sandwich was introduced at the Dwarf House and became an immediate hit.

The Chick-fil-A name The original chicken sandwich became even more popular than hamburgers. Cathy knew he had to get the chicken sandwich patented because he knew he had a winner. In 1963, he met with a patent attorney. The lawyer told him to choose a special name for the beloved chicken sandwich. Cathy always used Grade A chicken for the sandwiches, and fillet being a top cut of beef. And the sandwich became the Chick-fil-A chicken sandwich. In November 1967, the first 9

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Chick-fil-A restaurant was launched in Greenbriar shopping mall, located in Atlanta, Ga. The concept of having any type of restaurant in a mall during this time was almost unknown. Cathy had to use much persuasion to get the mall owners on board with this new idea. The owners of the mall were concerned about accidents with the smoke or trash that is strung about. Cathy reassured them that nothing of that nature would happen. He hired Doris Williams, who operated a school cafeteria. Williams was to manage the restaurant and she became the inaugural Chick-fil-A franchisee operative. Due to the decrease in mall development in the 1980s, Cathy began establishing stand-alone Chick-fil-A restaurants. The first stand-alone restaurant premiered in Atlanta in 1986. In 1993, the company opened its first drivethru location in Greenville, S.C. As of 2024, there are more than 3,000 Chick-fil-A restaurants in 48 states, Washington D.C., Puerto Rico, Canada, South Africa and the United Kingdom.

VIEWPOINT

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It’s time to get to work in 2024 POULTRY TIMES

COMMENTARY BY ZIPPY DUVALL American Farm Bureau Federation Vincent (Zippy) Duvall, a poultry, cattle and hay producer from Greene County, Ga., is president of the American Farm Bureau Federation headquartered in Washington, D.C.

WASHINGTON — There’s nothing quite like the fresh start of a new year to charge forward in getting work done. Just like with any big task, it’s important to get started right away — or the work may never get done. That’s why when it comes to our policy resolutions and priorities, Farm Bureau is calling on Congress to get right to work for agriculture and our nation’s food supply. Top of our resolutions list for Congress is a new farm bill in 2024. While we are certainly grateful for the extension of the 2018 farm bill, that is a temporary fix, and we cannot afford further delays in getting an updated farm bill that addresses the needs of farmers and ranchers across the country. The farm bill matters well beyond the farm. From food security to sustainability to nutrition programs — this is a critical piece of legislation for the nation as a whole. Farm Bureau has been working across our organization, the agriculture sector and along the food supply chain, and with leaders in Congress to deliver a farm bill, and we’ll build on that work to ensure our farmer and rancher members have the tools they need not just for this year, but for years to come. Just as critical in protecting our nation’s food supply is addressing the agricultural workforce shortage and unsustainable wage rate hikes. For some farm families, the start of a new year means tough choices about whether their businesses can survive the rising cost of labor — and that is if they can even find labor. We have reached a crisis point when it comes to reforming our guest worker visa program in a way that works for all types of agriculture in all regions of our country. Will it be easy to find a solution? No, but it can be done, and it must be done. Farmers care about our employees and we understand better than anyone the skills and hard work that the jobs on our farms take. We need a manageable, accessible, and sustainable guest worker program that allows us to keep providing jobs on our farms at competitive wages, as we work alongside our employees to keep our nation’s food supply secure and sustainable. Another issue that we’re resolved to POULTRY TIMES

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“We’re resolved to continue working across the agriculture and food supply chains to boost the sustainability and resilience of our food, fiber and fuel supplies.” see addressed for family farm and ranch businesses is tax reform. The estate tax is a burden that has been looming over farm families for far too long. While we have seen helpful exemptions for farms, ranches, and other small businesses, those exemptions always have expiration dates. We expect to see a bill introduced in the House of Representatives to bury the estate tax once and for all for family businesses. This way, farm families can be free to plan for the future, and the next generation can return to the farm without fear of having to sell off land — or close operations completely — to pay off estate taxes. Additionally, Congress needs to turn its attention to the looming expiration at the end of 2025 of the many tax reforms that benefited the small business community, farms and ranches included. The Section 199A Small Business Income Deduction

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and 100% Bonus Depreciation are critical tax provisions to the yearly operations of family businesses and should be made permanent like the corporate provisions were in 2017. While these are just a few of our priorities that we’re resolved to work with lawmakers on this year, it’s far from our whole list. In this new year, we’re resolved to see USDA complete its steps to reform the dairy marketing system. We’re resolved to work with the administration to expand trade opportunities for agriculture. We’re resolved to keep defending your farms and ranches from burdensome and

overreaching regulations. And we’re resolved to continue working across the agriculture and food supply chains to boost the sustainability and resilience of our food, fiber and fuel supplies. This may seem like an ambitious list, but POULTRY TIMES

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I have confidence in the strength of our grassroots. I have confidence in our ability to come together, share different viewpoints and find a way forward. And like my dad used to say every morning on the dairy farm, if we don’t start now, we never will.

BUSINESS

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Turkey Smoke returns for 5th year with Kansas City Barbecue Series POULTRY TIMES

KANSAS CITY, Mo. — The National Turkey Federation announces that it is pleased to renew its partnership with the Kansas City Barbeque Society (KCBS), kicking off the fifth year of the Turkey Smoke Series, which encourages both professional and amateur pitmasters to showcase the versatility and creativity of turkey on the smoker or grill. The Turkey Smoke Series features a turkey category in select barbeque competitions across the United States during the 2024 season. Pitmasters and contest organizers love that the Turkey Smoke Series adds thousands of dollars in extra prize money, trophies, and bragging rights at KCBS-sanctioned events, and Certified Barbeque Judges appreciate the opportunity to judge another delicious category, the federation added. Winning recipes will be featured across KCBS and NTF digital platforms. In addition to the Turkey Smoke Series, NTF and KCBS announce the return of the Turkey Smoke Team of the Year (TOY) award, the grand championship for the series. Turkey Smoke competitors can collect points at the 2024 KCBSsanctioned Turkey Smoke Series events, with the team’s five best scores contributing to the overall points chase. The team with the most points at the end of the series ultimately walks away with the 2024 TOY award. During the annual KCBS Awards Banquet, KCBS and NTF crowned Piggin’ Whiskey, based in Hot Springs, Ark., as the 2023 Turkey Smoke Team of the Year. “KCBS is thrilled to celebrate the fifth year of the partnership with the National Turkey Federation which brings the popular Turkey Smoke category to 16 states,” said Rod Gray, CEO of the Kansas City Barbeque Society.

“Turkey has been an integral part of competition barbeque for the last five years. Turkey Smoke series presents a challenge to our competitors and allows KCBS pitmasters to expand their talents and inspires creativity with one of America’s favorite proteins,” Gray said. “The Turkey Smoke series is highly competitive, and teams get creative and strategize all season to be crowned the Turkey Smoke Team of the Year. Not only is this category a favorite among pitmasters, but Certified Barbeque Judges and organizers alike also continue to express their enthusiasm for Turkey Smoke.” “NTF is proud to once again partner with KCBS and continue to bring Turkey Smoke to competitions across the country this year,” said Leslee Oden, senior vice president of legislative affairs for the National Turkey Federation. “The return of the Turkey Smoke Series and the Team of the Year award is a sign that everyone from the pit to the judge’s tent is excited about turkey and sees just how naturally it fits into competition barbecue. We can’t wait for the creative and top-notch turnins the teams will bring to the table this year.” As part of the Turkey Smoke Series, Turkey Smoke will be integrated into 20 competitions across the country, including the category’s seventh appearance at the American Royal World Series of Barbecue. For more about the Turkey Smoke Series and to check for updates on scheduled events and dates, visit www.kcbs.us/turkey. php or www.TurkeySmoke.org. Some of the upcoming events include — March 15: Smoke on the Shores, Lebanon, Tenn.; March 22-24: BBQ Gives Back, Urbanna, Va.; April 5-6: Smoke in the Spring, Osage City, Kan.; April 27: POULTRY TIMES

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Lodi BeerFest & State BBQ Championship, Lodi, Calif.; April 27: Smoke on the Water BBQ Festival, Florence, Ala.; May 11: Minnesota 12

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In May, St. Peter, Minn.; May 17: King of the Corn, Ottumwa, Iowa; May 24-26: KCBS World Invitational, Lebanon, Tenn.

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‘Let’s Talk Research’ presented at the 2024 IPPE ATLANTA — The U.S. Poultry & Egg Association presented “Let’s Talk Research — Current Poultry Research and Findings” as part of the 2024 International Production & Processing Expo’s TECHTalks. Six USPOULTRYfunded research projects completed during 2023 were reviewed by the researchers who conducted them. The topics focused on poultry diseases, animal welfare and food safety. The session kicked off with an overview of the project “Competitive Inhibition of Pathogenic Enterococcus Cecorum by Avirulent Strains” given by Dr. Mitsu Suyemoto, research specialist at the College of Veterinary Medicine at North Carolina State University. Dr. Ravi Kulkarni, assistant professor within the department of Population Health and Pathobiology at North Carolina State University, presented the findings from his project, “Enhancing Immunogenicity and Protective Efficacy of Recombinant Infectious Laryngotracheitis Vaccines in Broiler Chickens.” The TECHTalks continued with a presentation on “Automated Tracking of Laying Hens in CageFree Aviary Environment Using Affordable Radio-Frequency Identification (RFID) Chips,” that was completed by Dr. Prafulla Regmi, assistant professor in the Department of Poultry Science at the University of Georgia. He was followed by Ted Brown, senior food scientist with Cargill Food Safety and Scientific Services, who provided an overview on his project, “Evaluation of Egg Wash Sanitizers to Reduce Salmonella Contamination on and in Turkey Eggs.” The last two sessions included a discussion of the findings from the project, “Identification of Genetic Determinants that Facilitate Campylobacter jejuni Survival During Poultry Processing,” which was conducted by Dr. Jeremiah Johnson, associate

professor in the Department of Microbiology at the University of Tennessee. Dr. Brian Jordan, associate professor in the Department of Population Health at the University of Georgia, closed out the talks by presenting his findings on the “Investigation into the Cause and Prevention of False Layer Syndrome.” The USPOULTRY research program encompasses all segments of broiler, turkey and commercial egg operations. To date more than $36 million has been invested in the association’s research program. One of USPOULTRY’s key strategic objectives is to increase the availability and constant improvement of the quality and safety of poultry products through comprehensive research. More information about next year’s IPPE can be found at www. ippexpo.org.

most accurate representation of mycotoxin risk across the U.S., samples are collected by Alltech representatives and sent to the Alltech 37+® laboratory at the company’s headquarters in Kentucky, which can detect up to 54 individual mycotoxins. The corn silage and corn grain crops for the U.S. in 2023 have been a “moving target” for mycotoxin risk, according to Dr. Max Hawkins, technical support manager with Alltech’s mycotoxin management team. “Drought in the Southwest and the Western Corn Belt created distinct fumonisin risks in this region, while further eastward, late season rainfall created ideal conditions for Fusarium toxins such as type B trichothecenes to flourish,” Hawkins said. Hawkins recommends routine monitoring of these ingredients during storage, noting, “Ingredients will rarely be in better condition than when they are harvested.’’ Key insights from the Alltech 2023 U.S. Harvest Analysis include: • Dry conditions in the West created more fumonisin risk, while the later, rain-affected harvest in the East resulted in higher levels of deoxynivalenol (DON). • In general, the mycotoxin challenge in corn grain and corn silage is lower in 2023 than in recent years. However, there are still pockets of higher risk in the Midwest and the South. • A surprisingly high risk of aflatoxin B1 was identified in Iowa this year. Another surprising find was Penicillium present in grains, since they are typically a concern in forages. • A good amount of corn went into storage at 14 percent moisture this year. It will be crucial to monitor corn coming out of storage, as it may be at higher risk now than when it was first stored. Corn Mycotoxin levels continue to be higher in the East and Midwest U.S., specifically for Fusarium mycotoxins such as deoxynivalenol (DON). Earlier harvest conditions and drier conditions in the West helped to create lower risk conditions. However, producers there should be aware of a higher fumonisin risk. More than 190 new-crop corn grain samples were analyzed this year, and results show an average

Alltech 2023 U.S. Harvest Analysis reveals variable mycotoxin risk LEXINGTON, Ky. — In the past year, U.S. farmers and producers have experienced droughts, high rainfall, and other weather events affecting the corn harvest, making it more critical than ever to analyze mycotoxin risks across the nation. The Alltech 2023 U.S. Harvest Analysis has collected and assessed almost 450 new-crop samples from across the U.S., and the results show regional variation in mycotoxin risk. Samples showed lower risk in the upper Midwest and higher risk in the East. A combination of drought and untimely rains led to much of the risk. Mycotoxins are produced by certain species of molds and are a concern for livestock producers, as they can influence feed quality and subsequent animal health and performance. The Alltech U.S. Harvest Analysis, a decade-long initiative, is a comprehensive step in understanding the complexities of new-crop quality, mycotoxin prevalence, and the threat that mycotoxins pose to animals and producers. To determine the POULTRY TIMES

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of 4.4 mycotoxins per sample, with 87 percent of samples having multiple mycotoxins. Beyond the DON and fumonsin risks already described, another interesting finding was a high level of aflatoxin B1 identified in Iowa. Producers should be vigilant about testing their grains. Corn silage Drought early in the growing season negatively affected corn silage in the West this harvest season. The stress of dry conditions followed by moisture allowed certain molds to flourish, particularly Fusarium molds. In the East, the risk was varied, but overall higher. Feed and livestock producers are encouraged to continue to monitor and test silage in storage every 60 to 90 days. This will help inform them of the mycotoxin risk they are facing as the season progresses. The Alltech 2023 U.S. Harvest Analysis demonstrates that mycotoxins are an ongoing, dynamic issue that livestock producers need to manage. Although testing directly post-harvest provides an overview of regional contamination patterns, what happens before the animal receives the feed — including storage conditions post-harvest and feeding practices on-farm — can influence what the animal will actually be ingesting in terms of mycotoxins. To best manage this ongoing challenge, producers should consider a routine testing program that can uncover the specific risks. With this information, informed choices can be made on what mitigation strategies are necessary to support the health and performance of the animals, Alltech noted. For more information about Alltech Mycotoxin Management solutions, visit www.knowmycotoxins.com.

Nxumalo named KFC U.S. chief operations officer LOUISVILLE, Ky. — Kentucky Fried Chicken® announces that it has named Thuthuka Nxumalo chief operations officer for KFC U.S., effective as of Feb. 5, 2024. He will report to Tarun Lal, president of KFC U.S. In this role, Nxumalo will be responsible for building a world(Continued on page 15)

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class operations strategy and enabling consistent execution in every KFC U.S. restaurant, the company adds. “Thuthuka is a seasoned operator with a proven track record of driving operational best practices,” Lal said. “With his ability to identify opportunities Nxumalo for rapid improvements and rally teams to provide exceptional service, I am confident Thuthuka is the right leader to drive a winning guest experience for KFC U.S.” Nxumalo joins KFC U.S. from KFC Africa, where he spent the past three years as chief operations officer. During this period, he drove remarkable improvements in key operations metrics across KFC in Africa, the company noted. Prior to KFC, Nxumalo was with Anheuser-Busch InBev for nearly four years as brewery op-

erations director for South Africa. Before that, he spent more than 15 years with SABMiller and South African Breweries in various roles. Nxumalo has a bachelor’s degree in mechanical engineering from Cape Town University and a master’s degree in industrial engineering from the University of the Witwatersrand in Johannesburg. In addition to Nxumalo’s appointment, Christophe Poirier will join KFC U.S. as chief new concept officer, as of Feb. 1, 2024, reporting to Lal. Poirier will work to continue to modernize the KFC concept in collaboration with the current leadership team. He has been with Yum! Brands since 2005 and spent the last eight years with Pizza Hut, most recently as global chief brand officer.

manager for the CTB Inc., business unit. In his new position, he will be responsible for managing the strategic direction and performance of the Chore-Time European entities. Prior to his employment with CTB, Verzijl gained 44 years of experience at numerous European industrial companies where he held various positions such as Verzijl finance manager, manager of operations, general manager, plant manager, and controller. Verzijl is a 1979 graduate of Fontyn University, Eindhoven, The Netherlands, where he received his bachelor’s degree in finance. He then graduated from The Instituut Voor Controlling, De Bilt, The Netherlands, in 1990 where he obtained his master’s degree to become Quality Controller. He is a native of Veenendaal, The Netherlands, where he continues to reside.

Chore-Time Europe names Verzijl managing director MILFORD, Ind. — Erik Verzijl has been named managing director for Chore-Time’s European territory, according to Tina Streit, vice president and general

ISA: Illinois tops U.S. soybean production for 2023 BLOOMINGTON, Ill. — Illinois farmers once again led the nation in total soybean production for the 2023 growing season, the Illinois Soybean Association announces. The USDA’s National Agricultural Statistics Service estimates Illinois soybean farmers raised 648.9 million bushels on 10.3 million acres. Compared to 2022, total acreage and yield estimates were both down 4 percent in Illinois. Average soybean yields remained the same in 2023 at 63 bushels per acre. “I would like to congratulate my fellow 43,000 soybean farmers on another successful growing season. Despite challenges such as heavy, early season rains in some areas and extremely dry conditions in other areas of the (Continued on next page)

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state, Illinois farmers made smart management decisions to maintain average soybean yields statewide,” said Ron Kindred, chair of the Illinois Soybean Association (ISA). “Part of this success can be attributed to the efforts of the Illinois Soybean Association. For 60 years and counting, ISA has invested in production research, education, advocacy and market development efforts to afford all Illinois soybean farmers success even in the face of challenges beyond our control.” As the 60th anniversary of the Illinois Soybean Association is celebrated this year, Kindred is quick to point out that the checkoff program’s efforts to communicate the work it has done on behalf of farmers is key to helping Illinois farmers stay ahead of annual challenges. “Through ILSoyAdvisor, Illinois Field & Bean, farmer-facing events and other initiatives, ISA provides the knowledge, information and resources Illinois farmers need to improve soybean productivity while incorporating sustainable practices and also ensuring profitability,” Kindred

said. As part of being the nation’s leader in soybean production, Illinois soybean farmers also invest in their checkoff to drive soybean demand both domestically and internationally. Since its creation in 1964, ISA has helped increase demand for soybean meal as a feed ingredient in a booming animal agriculture market, has increased the viability and adoption of soy-based biodiesel, and has helped secure the preference for Illinois soybeans in key overseas markets. The Illinois Soybean Association can be reached at www.ilsoy. org.

role, he will be responsible for marketing each company’s concepts, products, and providing onsite technical services. For the past van Rij 25 years in the poultry industry, van Rij has focused on sharing his knowledge of poultry housing, hatchery and processing equipment, and general poultry management with producers around the world. He has worked with companies of various sizes, educating an industry that helps feed the world. Van Rij will be splitting his responsibilities between Ziggity and Butterfly Concepts supporting producers to achieve the best results and add value to customers’ bird production. “Ziggity has had a presence in the EMEA territory for years,” said Robert Hostetler, Ziggity president, who also serves as Butterfly Concepts’ managing director, “but this is the first time Butterfly Concepts has had a dedicated team member based in the

EMEA account manager appointed by Ziggity Systems, Butterfly Concepts MIDDLEBURY, Ind. — Ziggity Systems and Butterfly Concepts are welcoming André van Rij, owner of ACPoultry, as their new contracted account manager, specializing in poultry watering and feeding. Van Rij will be serving the EMEA (Europe, Middle East and Africa) territories. In this

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region.” Much like Ziggity’s mission for better bird welfare through hygienic water practices, Butterfly Concepts is focused on a more hygienic way to deliver feed through the use of perimeter feed trays, the company added. “Bringing André on board only means good things for both companies. The poultry industry is seeking out unique and better ways to provide water and feed to birds,” said Rob Steiner, Ziggity’s vice president of sales. “André shares the same vision and business ethics as we do and is dedicated to helping the end user. His wealth of experience is going to add tremendous value to both companies’ customers.” Van Rij resides in the Netherlands with his wife, Marga. Together, they run a bed and breakfast they started during the COVID pandemic. On their farm, they have several horses. Van Rij’s first day with Ziggity and Butterfly Concepts was Jan. 2, 2024.

Perdue Farms delivers 2 truckloads of protein to Food Bank of Delaware SALISBURY, Md. — Perdue Farms has delivered two truckloads of chicken to help the Food Bank of Delaware fill the freezers at its new facility in Milford, Del., and help feed those struggling with food insecurity in the First State. The donation of 83,000 pounds of nutritious chicken represents the equivalent of more than 67,000 meals. “This generous donation from long-time partner Perdue Farms represents hope for our Delaware neighbors struggling with food insecurity,” said Cathy Kanefsky, president and CEO of the Food Bank of Delaware. “At the food bank, our programs focus on how food can improve overall health and well-being for people facing food insecurity, and donations like this help provide access for those who often have few options for nutritious foods and healthy eating.” Perdue’s donation was deliv-

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ered during the Food Bank of Delaware’s grand opening of its new 70,000-square-foot facility in Milford. The donation is part of the company’s Delivering Hope To Our Neighbors® outreach to improve quality of life and build strong communities. “We recognize food insecurity remains a serious problem across the country and we’re committed to fighting hunger in the communities we call home, including in Delaware,” said Kevin McAdams, CEO of Perdue Farms. “We’re proud to help the Food Bank of Delaware deliver a little hope to some of our most vulnerable neighbors and we aspire to create a community where no one goes to bed hungry.” Since 2000, Perdue Farms has donated more than 92 million pounds of protein — the equivalent of more than 77 million meals — to the Feeding America network of affiliated food banks of which the Food Bank of Delaware is a valued partner. Perdue was one of the first meat companies to implement a formal program of ongoing donations of perishable protein products, creating a model for other companies to follow, the company added.

Cal-Maine Foods, said. “Our sales reflect a different market environment from a year ago, with significantly lower average selling prices. However, our total volumes sold were up slightly over a year ago, as consumer demand for shell eggs continued to be favorable in the quarter, especially leading up to the Thanksgiving holiday. As always, we strive to offer consumers a wide range of quality choices in shell eggs as well as enhanced egg products offerings. Our ability to meet changing demand trends with a favorable product mix has been an important differentiator for Cal-Maine Foods. With solid execution, we continued to meet the needs of our customers. We commend our managers and employees across our production facilities who continued to efficiently manage our operations and keep pace with changing demand.” “During the second quarter, we completed the acquisition of the assets of Fassio Egg Farms Inc. a shell egg production and processing business located in Erda, Utah, outside of Salt Lake City,” Miller added. “The additional production capacity, especially for cage-free eggs, will enhance

Cal-Maine Foods reports results for fiscal 2024 second quarter RIDGELAND, Miss. — CalMaine Foods Inc., the largest producer and distributor of fresh shell eggs in the United States, has reported results for the second quarter of fiscal 2024. Highlights include: quarterly net sales of $523.2 million; quarterly net income of $17 million or 35 cents per basic and diluted common share; cash dividend of $5.7 million, or 11.6 cents per share, pursuant to the company’s established dividend policy “Cal-Maine Foods delivered a solid financial and operating performance for the second quarter of fiscal 2024 in the face of dynamic market conditions,” Sherman Miller, president and CEO of

our ability to serve our valued customers in this important market area. We welcome the Fassio team to Cal-Maine Foods as we apply our proven operating model and further expand our cage-free production capabilities.” “Following the end of the second quarter, we announced a definitive agreement to acquire from Tyson Foods Inc. a recently closed broiler processing plant, hatchery and feed mill located in Dexter, Mo.,” Miller said. “We expect to complete the acquisition in our third fiscal quarter and to repurpose the assets for use in egg and egg products production. We look forward to the opportunities to leverage the added production and distribution capabilities and reach more customers in Missouri and surrounding markets.” • Sales performance & operating highlights “For the second quarter of fiscal 2024, our net sales were $523.2 million compared with $801.7 million for the same period last year,” Max Bowman, vice president and chief financial of(Continued on next page)

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the second quarter of fiscal 2024, down 49.4 percent compared with ficer of Cal-Maine Foods, added. $2.883 for the prior-year quarter,” “The decline in sales revenue Bowman noted.“Net average sellfor the second quarter of fiscal ing price for specialty eggs was 2024 was primarily due to the $2.277 per dozen, compared with significant decrease in the net $2.370 per dozen for the second average selling price for conven- quarter of fiscal 2023, a decline tional eggs. However, our sales of 3.9 percent. Specialty dozens volumes LED improved with sold were 33.2 percent of total byslightly Innovation 288.2 million total dozens sold in dozens sold in the second quarter the second quarter of fiscal 2024 of fiscal 2024 compared with 33.8 compared with 284.1 million, an percent in the prior-year period. increase of 1.4%, over the same Cage-free eggs accounted for apperiod last year.” proximately 30.4% of shell egg “Net income attributable to revenue for the second quarter of Cal-Maine Foods Inc. for the sec- fiscal 2024.” ond quarter of fiscal 2024 was $17 “We reported operating income million, or 35 cents per diluted of $14.2 million for the second share, compared with $198.6 mil- quarter of fiscal 2024, compared lion, or $4.07 per diluted share, for with operating income of $259.9 the second quarter of fiscal 2023,” million for the prior-year quarter, Bowman said. “These results in- primarily reflecting lower market clude a $19.6 million loss contin- prices,” Bowman added. “Howgency accrual, reflected in SG&A ever, we benefitted from lower expenses, for our estimated share feed ingredient prices compared of damages and fees awarded in a with the same period a year ago. pending anti-trust legal proceed- We continued to focus on the asing. We are still pursuing legal ac- pects of our business we can contions to reverse, and if necessary, trol and managed our operations appeal the decisions.” efficiently despite higher input “While conventional egg prices costs at our production, processimproved sequentially, the net av- ing and distribution centers, as erage selling price per dozen was well as ongoing investments in $1.458 for conventional eggs in enhanced biosecurity measures (Continued from previous page)

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to mitigate the risk of highly pathogenic avian influenza. “Current indications for corn project an overall better stocksto-use ratio implying potentially lower prices in the near term; however, as we continue to face uncertain external forces including weather patterns and global supply chain disruptions, volatility could remain. Soybean meal supply has remained tight relative to demand in the second quarter of fiscal 2024.” • HPAI & table egg supply outlook Outbreaks of HPAI have continued to occur in U.S. poultry flocks. Prior to November 2023, there were no reported significant outbreaks of HPAI in commercial table egg layer flocks since December 2022. On Jan. 3, 2024, the USDA’s Animal and Plant Health Inspection Service reported that approximately 12.9 million commercial table egg layers and 1.5 million commercial table egg pullets have been depopulated as a result of HPAI outbreaks since the beginning of November 2023. Cal-Maine Foods experienced an HPAI outbreak within its facilities in Kansas, resulting in depopulation of approximately 1.5 mil-

lion laying hens and 240 thousand pullets, or approximately 3.3 peri cent of its total flock, subsequent b to quarter end. Cal-Maine Foods f believes that it can mitigate the t loss of production through flock M rotations. The Company remains t dedicated to robust biosecurity q programs across its locations; w however, no farm is immune from i HPAI. HPAI is still present in the m wild bird population and the ext tent of possible future outbreaks, i with heightened during It’s time torisk look at the what’s coi migration seasons, cannot be o Let usAccording help you solve predicted. to the U.S. the prg Centers for Disease Control and Prevention, these detections do i not present an immediate public t health concern, Cal-Maine noted. a The company believes the t HPAI outbreak will continue to r affect the overall supply of eggs t until the layer hen flock is fully e replenished. The layer hen flock g five-year monthly average for the a month of December from 2018 t through 2022 was 330.1 million t hens. According to the USDA, f BEST LED of control the U.S. flock consisted 321.6 a million layers producing table p Full LED Life or market type eggs as of Dec. 1, t 2023, which is 2.6 percentDim belowOption Low Level the five-year average. • Looking ahead

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“We are pleased with our abil- tives. We look forward to the opity to effectively manage our portunities ahead for Cal-Maine business through the first half of Foods.” fiscal 2024, as we have continued For the second quarter of fiscal to deal with the impact of HPAI,” 2024, Cal-Maine Foods will pay a Miller said. “We are proud of our cash dividend of approximately team’s resilience and ability to 11.6 cents per share to holders of quickly respond to the challenges its common and Class A common we have faced. Our proven operat- stock. Pursuant to Cal-Maine ing model supports our ability to Foods’ variable dividend policy, manage our operations through for each quarter in which the the various cycles that character- company reports net income, the ize our business. Cal-Maine Foods company pays a cash dividend to is uniquely positioned to leverage shareholders in an amount equal hat’s controlling your light bulbs. our scale and continue to meet to one-third of such quarterly e the problem!!! growing customer demand.” income. Following a quarter for “We are also mindful of our which the company does not reimportant role as a contributor port net income, the company will to the nation’s food supply with not pay a dividend with respect to an affordable and nutritious pro- that quarter or for a subsequent tein portfolio,” Miller added. “We profitable quarter until the comremain focused on our strategy pany is profitable on a cumulative to invest in our operations to basis computed from the date of expand capacity; pursue syner- the most recent quarter for which gistic acquisition opportunities; a dividend was paid. The amount and support long-term growth paid per share will vary based on through investment in innova- the number of outstanding shares tive, scale-driven products and on the record date. The dividend facilities. We are fortunate to have is payable on Feb. 15, 2024, to ol a strong balance sheet and a disci- holders of record on Jan. 31, 2024. plined capital allocation strategy For more information about that supports our growth objec- Cal-Maine Foods, visit www.cal-

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770-493-9401; seminar@uspoultry.org; www.uspoultry.org. MAR 12-14 — AFIA PURCHASING and INGREDIENT SUPPLIERS CONFERENCE, Grand Hyatt San Antonio River Walk, San Antonio, Texas. Contact: American Feed Industry Association, 2101 Wilson Blvd., Suite 810, Arlington, Va. 22201. Ph: 703-524-0810; www.afia. org. MAR 18-20 — ANNUAL MEAT CONFERENCE, Gaylord Opryland, Nashville, Tenn. Contact: North American Meat Institute, 1150 Connecticut Ave. NW, Washington, D.C. 20036; Ph: 202-587-4200; www.meatinstitute.org.

CONFERENCE, Oaklawn Racing Casino Resort, Hot Springs, Ark. with Junction Contact: Boxes. The Poultry Federation, 321for South Victory Street, tar Approved rebates Little Rock, Ark. 72201; Ph: located501-375-8131; rated info@thepoulAPRIL Currenttryfederation.com; Driver deliverswww.thefull current/wattage APR 11 — AFIA/KSUpoultryfederaiton.com. mal lumen loss at low voltages. MAR 7-8 — FEED MILL MANAGEMENT SEMINAR, Embassy Got Manure? We have the cure! Suites by Hilton Nashville Downtown, Nashville, Tenn. Contact: Entomologist on Staff. USPOULTRY, 1530 Cooledge Free Phone Consultation. Road, Tucker, Ga. 30084; Ph:

food, and we proudly provide just that,” said Jim Norberg, president of Krispy Krunchy Chicken. “We are committed to establishing Krispy Krunchy® as the ultimate destination for your favorite fried chicken. As we like to say, you either know how good it is or you haven’t tried it.” The new Cajun Chicken Sandwich features an all-white meat breast fillet marinated in Krispy Krunchy’s mild Cajun spices, coated in its proprietary breading, topped with signature honey sauce, two pickles and all served on a warm brioche bun. Krispy Krunchy Chicken fans will have the chance to try the new sandwich at select stores through a variety of sampling activations during the next couple of months. The brand will also host six public sampling events in key markets including Miami, Fla., San Diego, Calif., Jackson, Miss., Baltimore, Md., Las Vegas, Nev., and New York City. For more information about Krispy Krunchy Chicken, visit www.krispykrunchy.com. La. Contact: North American Meat Institute, 1150 Connecticut Ave. NW, Washington, D.C. 20036; Ph: 202-587-4200; www.meatinstitute.org. APR 17-19 — PEAK 2024, Minneapolis Convention Center, Minneapolis, Minn. Contact: Midwest Poultry Federation, P.O. Box 265, Buffalo, Minn. (Continued on next page)

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MAY MAY 15-16 — POULTRY PROCESSOR WORKSHOP, Embassy Suites Downtown, Nashville, Tenn. Contact: USPOULTRY, 1530 Cooledge Road, Tucker, Ga. 30084; Ph: 770493-9401; seminar@uspoultry. org; www.uspoultry.org. MAY 15-16 — ANIMAL CARE & HANDLING CONFERENCE, Kansas City Marriott Downtown, Kansas City, Mo. Contact: North American Meat Institute, 1150 Connecticut Ave. NW,

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Washington, D.C. 20036; Ph: 202-587-4200; www.meatinstitute.org. MAY 15-17 — NPFDA 2024 SPRING EXCHANGE & GEORGIA POULTRY LAB TOUR, Legacy Lodge at Lake Lanier Islands, Buford, Ga. Contact: National Protein & Food Distributors Association, 2014 Osborne Road, Saint Marys, Ga. 31558; Ph: 912-439-3603; www.npfda.org. MAY 21 — TPA GOLF SCRAMBLE, Hermitage Golf Course, Old Hickory, Tenn. Contact: Tennessee Poultry Association, 1404 N. Main St., Shelbyville, Tenn.; Ph: 931-2251123; info@tnpoultry.org; www. tnpoultry.org. MAY 22 — TPA SPORTING CLAYS, Cross Creek Clays, Palmyra, Tenn. Contact: Tennessee Poultry Association, 1404 N. Main St., Shelbyville, Tenn.; Ph: 931-225-1123; info@tnpoultry. org; www.tnpoultry.org. JUNE JUN 4 — AFIA/KSU-500, Fundamentals of Feed Manufacturing. Online course runs through July 9, 2024. Contact: American Feed Industry Association, 2101 Wilson Blvd., Suite 810, Arlington, Va. 22201. Ph: 703-524-0810; www.afia.org.

Poultry Science prof. Frank Edens celebrates 50 years at NC State room and setting up an annual faculty-funded award for a technician in the department. “You’ve got to recognize your staff,” he says. “We are nothing without them.” Students are very important to Edens. “As much as he appreciates time dedicated to science, he will be the first to advise students to find personal time to make sure that their life is enriched and balanced,” Grimes said. NCSU Prestage Poultry Science Department Head Frank Siewerdt agrees. “Dr. Edens profoundly cares about people and will gladly spend time with our students to teach them laboratory techniques, help them understand subject matters, or simply be a sounding board when they are having a difficult day,” Siewerdt said. “He takes a genuine interest in people and

BY DEE SHORE North Carolina State University

RALEIGH, N.C. — Professor Frank Edens often gets to work at North Carolina State University between 5 and 6 in the morning. But when we say he’s up with the chickens, we mean something else: As a poultry physiology and immunology expert, Edens has spent 58 years keeping up with what science has to say about poultry — and contributing in a major way to advancing that science. Thanks to his work, the U.S. poultry industry has more research-based knowledge to protect their flocks from stressors that cause a host of health conditions — which might be surprising, given his early distaste for chickens.

Rethinking poultry Edens grew up on a small farm in southwest Virginia, where his family kept what he calls “yard steppers” or “early free-range chickens.” “I hated them,” recalls Edens, of the College of Agriculture and Life Sciences’ Prestage Department of Poultry Science. “About three times a year, I had to endure the ignominy of being a chickenhouse cleaner.” A high school visit with Virginia Tech’s poultry science department proved life- (and opinion-) changing. “I got to sit at a table with a member of the poultry science faculty who regaled us with stories of genetics and immunology and physiology and how chickens were involved in so much research benefiting humans,” Edens said. When Edens became a freshman at Virginia Tech, that faculty member, Paul Siegel, hired him as a student worker. Edens went on to do brain surgery in chickens as a sophomore and, as a junior, had his first scientific article published. It would be the first of some 180 publications, plus several books, that have carried his name. Edens continued to work with poultry throughout his master’s

degree at Virginia Tech and his doctorate at the University of Georgia, before joining the faculty at NC State in October of 1973.

In-depth research In his 50 years at NC State, Edens has conducted wide-ranging research, spanning endocrinology, immunology, pathology, nutrition, molecular biology and more. The common thread: stress physiology. Edens has had a hand in uncovering bacteria’s role in the outbreak of poult enteritis mortality syndrome (PEMS), which devastated North Carolina’s turkey industry in the 1990s. He’s also enhanced the industry’s understanding of the stress reactions in chickens exposed to high temperatures and the importance of selenium in poultry nutrition. He’s most proud of his awardwinning work on PEMS, which identified E. coli as a key instigator among several viral and environmental factors contributing to the devastating disease in turkeys. Not surprisingly, Edens has earned a reputation as an expert in his discipline. As fellow poultry science professor Jesse Grimes notes, “As a researcher, Dr. Edens knows the scientific literature on his subject matter better than anyone I know. He can recite work released yesterday or from work reported years ago.” Edens puts it this way: “If I go a day without learning something, I’ve wasted a day.” For Edens, other points of pride include having turned an empty space in Scott Hall into a staff break POULTRY TIMES

looks for ways to advance their careers and lives.” Edens also practices the advice that he teaches. “It’s always been family first and career second,” he said. Planning to enter phased retirement in July 2024, Edens wants to devote more time to his church and one of his old hobbies, painting with acrylics. Edens also hopes to write an accessible textbook about avian physiology, and he’s committed to ongoing collaborations with his NC State colleagues and even his mentor Paul Siegel. “I love my job,” he said. “There were a lot of dips in my journey, but every one of them has developed into something positive.” Dee Shore is a writer with North Carolina State University’s College of Agriculture and Life Sciences.

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Abit Massey/Ivester Foundation Scholarship Fund honors longtime poultry industry leader BY JORDAN POWERS University of Georgia

ATHENS, Ga. — University of Georgia College of Agricultural and Environmental Sciences students hailing from Hall County, Ga., will soon be eligible for scholarship support thanks to the generosity of Gainesville, Ga., natives Doug and Kay Ivester. A $200,000 endowment to fund the newly established Abit Massey/ Ivester Foundation Scholarship Fund will support CAES students who either graduated from a high school located in Gainesville, Ga., or Hall County, Ga., or who are Hall County residents. The Ivesters, through the Melvin Douglas and Victoria Kay Ivester Foundation, support similar scholarships at the UGA Terry College of Business and through educational efforts in Hall County. Recipients of the Abit Massey/Ivester Foundation Scholarship Fund will be selected by a committee appointed

Photos by David Strickland

The Abit Massey/Ivester Foundation Scholarship Fund has recently been established for University of Georgia agriculture students from Hall County, Ga. Abit Massey, right, president emeritus of the Georgia Poultry Federation, along with Mike Giles, GPF president, are seen at the unveiling of the Abit Massey Classroom at the university’s new Poultry Science Building in October.

by CAES Dean and Director Nick Place. “CAES is glad for the opportunity to further student success through this scholarship. Abit Massey has been a strong supporter of agriculture here in Georgia, and this scholarship is further testament to his belief in the future of agriculture, the importance of education and the potential that lives in the students of Hall County,” Place said. “We are proud to partner with Doug and Kay Ivester and are excited to see how these funds change the lives of CAES students in the coming years.” Both undergraduate and graduate students will be eligible for the annual scholarship award, which can be divided if more than one student is selected. The first scholarship will be awarded in 2024, thanks to an additional $8,000 in immediate-use funding donated by the Ivester Foundation. A longstanding powerhouse in the poultry industry who has been

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influential to countless students and industry professionals across the state, Massey relocated to Hall County in the 1960s to take the role of executive director at the Georgia Poultry Federation. “The Ivester Foundation is pleased to establish The Abit Massey Scholarship to recognize and honor Mr. Abit Massey’s many years of service to the poultry industry,” said Lynn Darby, director of the Ivester Foundation. In addition to providing scholarship support for students in CAES who are Hall County residents the Ivesters’ support was acknowledged as part of the naming of the Abit Massey Classroom in UGA’s new Poultry Science Building. “It is our honor to recognize Mr. Abit Massey.” Massey was surprised with the announcement of the Abit Massey Classroom during the Oct. 6 Poultry Science Building ribbon-cutting ceremony. “The Poultry Science Building will help Georgia keep and increase its place as the poultry capital of the world and as the leading segment of agriculture and agribusiness in Georgia,” Massey said. “A personal highlight of the dedication was learning of the Abit Massey/Ivester

Abit Massey, third from left, president emeritus of the Georgia Poultry Federation, and Mike Giles, left, GPF president, were joined by several University of Georgia graduate students during the October unveiling of the UGA Department of Poultry Science’s new Poultry Science Building in Athens, Ga.

“This (building) will provide student opportunities and needed employees for our gigantic and ever-expanding industry. One word describes a UGA poultry graduate: employed,” Massey said. “Doug and Kay Ivester are great credits to Hall County and the state of Georgia, with amazing impact, and I am grateful for their

Foundation Scholarship. I was and am honored.” The 70,000-plus square foot state-of-the-art building will hold its first classes in spring term 2024, providing the next generation of poultry science leaders with modern labs, collaborative meeting spaces and the latest technology.

Submitted photo

Doug and Kay Ivester. POULTRY TIMES

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friendship and this unexpected contribution.” To learn more about the Poultry Science Building project, visit poultrybuilding.caes.uga.edu. Jordan Powers is a public relations coordinator and writer for UGA’s College of Agricultural and Environmental Sciences.

USPOULTRY Foundation sponsors National FFA Officer Candidates to attend 2024 IPPE ATLANTA — National FFA Officer Candidates attended the International Poultry Expo (IPE), part of the 2024 International Production & Processing Expo (IPPE), as a result of the USPOULTRY Foundation’s ongoing efforts to attract the best and brightest students to the poultry and egg industries. The students received an all-expense paid trip to IPE in Atlanta, Ga. The National Officer Candidates are leaders who excel in FFA and already have demonstrated an affinity for agriculture and food production. These college freshmen and sophomores are eligible to participate in the USPOULTRY Foundation College Student Career Program to interview for industry opportunities. Through the interview process, they have an opportunity to access potential internships and receive insights from industry leaders. Attending IPPE is also an opportunity for the National Officer Candidates to see all the poultry

and egg industry has to offer. This includes the vast trade show floor and the exciting technology used by today’s modern, sustainable poultry industry. They also have an opportunity to further develop their skills and knowledge by attending IPPE

education programs during Expo week. “The USPOULTRY Foundation recognizes that attracting the top students from across the country to be tomorrow’s young managers, leaders and scientists will have

a tremendous impact on the future of the poultry industry. The investment in the National FFA Officer Candidates to attend IPPE is a great vehicle to help accomplish that,” said Nath Morris, president of USPOULTRY and its Foundation.

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MARKETS

Broiler/Fryer Report USDA National Composite Weighted Average

For week of: Jan. 19 For week of: Jan. 12

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

Majority (whole body) Eastern Region: New York: Central Region: Chicago: Western Region: Los Angeles:

N ational Broiler Market: (Jan. 23): Whole broiler/fryer prices were trending steady for whole fry-

ers and wogs. Retail and foodservice demand was moderate to active. Supplies were adequate for current needs. Processing schedules were normal. Floor stocks were sufficient. Prices were steady to firm for boneless/ skinless breast, wings and tenders; fronts and dark meat cuts were mostly steady. Dark meat was steady. Supplies of tenders and wings were in close balance to tight; noted mostly due to foodservice demand. Market activity was moderate. In production areas, live supplies were light to moderate. Weights were mixed, but mostly desirable. Export demand was light to moderate, the USDA Agricultural Marketing Service reports.

$1.28.71 $1.29.54

Jan. 19 93¢--$1.43 $1.10--$1.43 $1.12--$1.50 $1.12--$1.39 $1.15--$1.53 $1.15--$1.53

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

Egg Markets

National retail chicken report: (Jan. 19) Chicken continued to show its strength in the retail markets as the volume featured held respectable levels. Attention for the last several weeks has centered on seasonal items, movement has slowed in those channels. Whole birds were there for the taking. B/S breasts are offered at levels intended to clear inventories. Wings doubled their volume and at lower price levels. Leg quarters were best in bags. Thighs and drums were offered in bulk. B/S thigh meat rose volume and pricing. IQF took the week off. The deli cooled off; wings were your best option. Specialty and organics volumes were also down. Most of the country was getting a blast of cold weather and some areas were getting plenty of snow.

USDA quotations New York cartoned del. store-door: Dec.18 Jan. 23 Extra large, up 4¢ $2.17--$2.21 $2.21--$2.25 Large, up 4¢ $2.15--$2.19 $2.19--$2.23 Medium, down 17¢ $2.04--$2.08 $1.87--$1.91 Southeast Regional del. warehouse: Dec. 18 Jan. 23 Extra large, up 20½¢ $1.78½--$2.11 $1.99--$2.12 Large, up 20½¢ $1.74½--$2.04 $1.95--$2.07 Medium, up 8¢ $1.67½--$1.97 $1.75½--$1.84

N ational Broiler/Fryer Slaughter: Broiler: Estimated slaughter for week ending Jan. 20 was 142,893,000. Actual slaughter for the week ending Jan. 13 was 160,175,000. Heavy-type hen: Estimated slaughter for the week ending Jan. 20 was 1,517,000. Actual slaughter for the week ending Jan. 13 was 1,622,000. Light-type hen: Estimated slaughter for the week ending Jan. 20 was 780,000. Actual slaughter for the week ending Jan. 13 was 756,000. Total: Jan. 20: 145,190,000; Jan. 13: 162,553,000. The estimated number of broiler/fryers available for the week of Jan. 20 was 161.4 million.

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

Grain Prices

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

OHIO COUNTRY ELEV. Dec. 4 Dec. 18 Jan. 23 No. 2 Yellow Corn/bu. $4.20 $4.22 $4.06 Soybeans/bu. $12.56 $12.77 $11.94 (Courtesy: Central Ohio Farmers Co-op, Marion, Ohio)

90-103 90-105

(weighted avg.) 90.17 90.27

Week ending Jan. 12 (weighted avg.) Hens (8-16 lbs.) 82.00 Toms (16-24 lbs.) N/A

(Change) 8.17 N/A

Broiler Eggs Set/Chicks Placed in 19 States

EGGS SET (Thousands)

CHICKS PLACED (Thousands)

Dec. 16

Dec. 23

Dec. 30

Jan. 6

Jan. 13

Dec. 16

Dec. 23

Dec. 30

Jan. 6

Jan. 13

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

34,023 24,173 13,421 4,917 1,225 35,971 6,936 3,563 8,065 17,097 8,797 25,433 6,403 7,479 6,253 18,563 5,835 12,078

34,307 24,058 13,501 5,062 1,225 36,128 6,911 3,502 8,001 17,015 8,709 25,139 6,077 7,750 6,214 18,276 5,838 12,037

34,359 24,267 13,383 4,815 1,225 35,496 6,777 3,532 7,954 17,327 8,547 25,126 6,349 7,391 5,826 18,426 5,836 11,907

34,128 23,911 13,048 5,023 1,225 35,401 6,942 3,532 7,979 17,394 8,580 25,067 6,272 7,828 6,161 18,561 5,824 12,111

34,137 23,886 13,211 5,165 1,225 35,729 6,894 3,516 7,976 17,383 8,690 25,176 6,193 7,739 6,217 17,740 5,797 12,248

24,437 21,139 12,398 4,519 1,153 28,860 5,639 2,696 5,910 13,504 5,382 19,955 4,539 4,922 4,611 14,571 5,271 9,225

24,510 21,415 12,692 4,845 1,158 28,750 5,687 2,865 5,805 13,337 5,841 20,576 3,874 5,183 4,204 15,218 5,819 9,136

24,688 20,575 11,578 4,494 1,275 26,426 5,368 2,679 5,558 13,424 5,344 19,708 4,311 4,643 5,365 14,084 4,933 9,065

23,146 21,321 12,029 4,561 1,354 27,151 5,659 2,890 4,901 14,116 5,269 20,496 3,814 4,944 5,183 14,642 6,725 9,295

24,566 21,884 12,048 4,528 1,320 27,246 5,116 2,735 5,149 14,215 5,286 20,316 2,775 4,915 4,699 14,777 6,615 9,333

U.S. Total

240,232

239,750

238,543

238,987

238,922

188,731

190,915

183,518

187,496

187,523

Ala Ark

Ca,Tn,Wv

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

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