Poultry Times 8-28-23

Avian Housing Systems: Made to be Used, Built to Last!

Avian Housing Systems: Made to be Used, Built to Last!

Alternative Design is a leader in the design and manufacture of poultry caging. With an emphasis on quality and innovative design in cages that last far longer than traditional poultry cages, Alternative Design has developed caging for chickens that not only provides a better environment for the animals, but withstands the test of time as well.

Alternative Design is a leader in the design and manufacture of poultry caging. With an emphasis on quality and innovative design in cages that last far longer than traditional poultry cages, Alternative Design has developed caging for chickens that not only provides a better environment for the animals, but withstands the test of time as well.

cages that last far longer than traditional poultry cages, Alternative Design has developed caging

cages that last far longer than traditional poultry cages, Alternative Design has developed caging

cages that last far longer than traditional poultry cages, Alternative Design has developed caging

cages that last far longer than traditional poultry cages, Alternative Design has developed caging environment for the animals, but withstands the

ease of use that is built into all our durable construction that comes from

Customers have come to appreciate the ease of use that is built into all our poultry housing solution products, and the durable construction that comes from using PVC coated wire and stainless steel.

Customers have come to appreciate the ease of use that is built into all our poultry housing solution products, and the durable construction that comes from

Customers have come to appreciate the ease of use that is built into all our poultry housing solution products, and the durable construction that comes from using PVC coated wire and stainless steel.

Customers have come to appreciate the ease of use that is built into all our poultry housing solution products, and the durable construction that comes from

Customers have come to appreciate the ease of use that is built into all our poultry housing solution products, and the durable construction that comes from

Customers have come to appreciate the ease of use that is built into all our poultry housing solution products, and the durable construction that comes from

Proven Products. Innovative

Proven Products. Innovative Solutions.

ease of use that is built into all our durable construction that comes from

Proven Products. Innovative Solutions.

Proven Products. Innovative Solutions.

Proven Products. Innovative Solutions.

Solutions.

Proven Products. Innovative Solutions.

of quality the ever to find,

For 35 years, our company has built a reputation of quality products and custom innovative solutions to meet the ever changing industry.

For 35 years, our company has built a reputation of quality products and custom innovative solutions to meet the ever changing industry.

For 35 years, our company has built a reputation of quality products and custom innovative solutions to meet the ever changing industry.

For 35 years, our company has built a reputation of quality products and custom innovative solutions to meet the ever changing industry.

www.altdesign.com/poultry

For 35 years, our company has built a reputation of quality products and custom innovative solutions to meet the ever changing industry.

For 35 years, our company has built a reputation of quality products and custom innovative solutions to meet the ever changing industry.

479.524.4343 |

When innovation, quality, and service are hard to find, contact the original Alternative, backed by an industry-leading warranty program!

When innovation, quality, and service are hard to find, contact the original Alternative, backed by an

When innovation, quality, and service are hard to find, contact the original Alternative, backed by an industry-leading warranty program!

When innovation, quality, and service are hard to find, contact the original Alternative, backed by an

When innovation, quality, and service are hard to find, contact the original Alternative, backed by an industry-leading warranty program!

When innovation, quality, and service are hard to find, contact the original Alternative, backed by an

Times staff are those of the respective author and do not necessarily reflect the opinions of Poultry Times.

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INDEX OF ADVERTISERS

Agralarm, 32

888-968-2802; www.agralarm.com

Alternative Design, 2 800-320-2459; www.altdesign.com

Big Dutchman, 20

616-582-4000; www.bigdutchmanusa.com

Double L Group, 29 800-553-4102; www.doublel.com

Eagan Mfg., 17 870-878-6805; www.eaganmfg.com

Farmer Boy Ag, 18 717-866-7565; www.farmerboyag.com

FPM Inc., 27 402-729-2264; www.fpmne.com

Gas-Fired Products, 15 800-849-7311; www.spaceray.com

Henning Companies, 25 515-253-0943; www.henningcompanies.com

Hog Slat, 35 800-949-4647; www.hogslat.com

Innovative Poultry Products, 23 803-571-3345; www.innovativepoultryproducts.com

Kunafin (The Insectary), 27 800-832-1113; www.kunafin.com

L.B. White, 21 608-783-5691; www.lbwhite.com

Lewis Brothers, 19 912-367-4651; www.lbmfg.com

Lyco Mfg., 28 920-623-4152; www.lycomfg.com

National Incinerator, 19 205-589-6720; www.nationalincinerator.com

Newton Crouch Co., 26 800-241-1350; www.newtoncrouch.com

Overdrive Lighting, 14 800-657-0509; www.aglights.com

Precision Lighting, 1, 3, 24, 34 800-737-1837; www.poultrylighting.com

Star Labs, 22 800-894-5396; www.primalac.com

The Egg Carton Store, 27 866-333-1132; www.eggcartonstore.com

Uzelac Industries, 31 414-529-0240; www.uzelacind.com

VAL-CO, 30 800-998-2526; www.val-co.com

Walinga USA, 36 800-466-1197; www.walinga.com

Weightech, 22 800-457-3720; www.weightechinc.com

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770-718-3443 cwellborn@poultrytimes.com

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770-718-3438 rdanford@poultrytimes.com

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770-718-3445 slouis@poultrytimes.com

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Celebrating John Starkey during his retirement reception

By David B. Strickland Poultry Times editor dstrickland@poultrytimes.com

ATLANTA — People in the poultry industry have said that if you dedicate yourself to the work, you become a part of the “poultry family.” Well, that was certainly felt on Aug. 9 at the retirement celebration for John Starkey as he officially retired from the U.S. Poultry and Egg Association as its president.

It was a great event of friendship and fellowship among association members, industry members and family alike to recognize and share in some of Starkey’s accomplishments during his time leading USPOULTRY.

“The association is in a better place,” said Jarod Morrison, Farbest Foods, 2023 USPOULTRY chairman. “There’s been storms over the last two or three years, but you and your team have led us through. You’ve built an incredible staff that is going to lead us through the future, and we appreciate everything that you’ve done … on behalf of the Board, thank you for everything and we wish you all the best in your retirement.”

In his parting words as president, Starkey expressed his gratitude for the many people that have given contributions to the success of the association.

“I am honored by your presence here today,” Starkey said, “to pass this milestone in my career and my life, and USPOULTRY’s life as well. I’m so grateful for the kind words that I’ve received over the last few days, and really since the day I announced my retirement.”

Starkey began by expressing his thanks for the many people that have contributed to USPOULTRY’s successes during the past 16 years.

“First and foremost is staff, they are the ones who day to day are working in the trenches and doing what needs to be done and allows USPOULTRY to accomplish its mission. We’ve got a great team,”

he said.

“USPOULTRY has a board of 27 people, and we also have a Foundation board that has an additional nine people,” he added. “During my tenure there have been approximately 150 to 200 board members that I’ve worked with … but as you would expect, over the years, we have faced our share of pressures and challenges.”

“But whatever that issue was, those boards encouraged us, they made suggestions, they supported us, and helped guide us through whatever challenges we were facing,” Starkey said. “Their trust and confidence in me and in support of me really has been what’s driven

me, and it’s been the source of my inspiration.”

Starkey also gave his thanks and appreciation for those in attendance at the reception.

“I want to say thanks to all of you,” he said. “You are our volunteers, our committee members, our seminar speakers, our show partners, our suppliers, that have become extensions of our staff and become part of us and part of our family. Everybody that is here today is here because of the tremendous positive impact that they’ve had on USPOULTRY during my tenure.”

Starkey announced his retirement at the beginning of this year, and in May, Nath Morris was named to be

the new USPOULTRY president. Starkey also noted that he will be available as an advisor for the remainder of this year.

“I know all of you will give Nath the same tremendous support that you’ve given me over the last 16 years,” he said, “and I am absolutely confident that the future for the U.S. Poultry and Egg Association is bright.”

Starkey also gave a final thanks on behalf of himself and his wife, Nancy.

“We’re so very grateful for the gift of friendship we have shared with so many of you,” he said, “and we look forward to continuing that for many years to come. Thank you!”

Photo by David B. Strickland John Starkey is joined by his wife, Nancy, during his recent retirement celebration in Atlanta, Ga., for his 16-year tenure as president of the U.S. Poultry & Egg Association.

USDA making investments to assist with ‘urban agriculture’

By Elizabeth Bobenhausen Poultry Times staff ebobenhausen@poultrytimes.com

GAINESVILLE, Ga. —

USDA recently announced that it will be investing $7.4 million in 25 grants to offer aid to the urban agriculture and innovative assembly. USDA released a statement noting that recipients of the grants will comprise of community gardens and nonprofit farms.

The nonprofit farms, community gardens and others will see an increase in food manufacturing, will have access to economically disadvantaged areas, will have job training opportunities and will allow business partners to formulate strategies and zoning pitches.

The grants are being added to the $40 million that were invested in various projects in 2020. These grants also support the USDA’s push for urban agriculture and the Office of Urban Agriculture and Innovative Production (OUAIP). The USDA carefully selected their participants due to limits in the finances of the grants, the department noted, adding that it could only select the top scoring 10 percent of applications. It received more than 300 applications in 2023, twice as much as the year prior.

Robert Bonnie, USDA’s undersecretary for farm production and conservation said, “this competitive grant program has already had tremendous impacts for communities across the country, and we look forward to partnering with producers and local organizations to support agriculture in the urban landscape while also helps local communities to provide fresh, healthy food. The growing popularity of this grant program shows the importance of our broad support for urban agriculture, local and regional food systems and underserved communities.”

The Urban Agriculture and Innovative Production (UAIP) grants benefit many interests through two types of grants: planning projects and implementation projects. The announcement incorporates 25 selected planning and implementation projects. In the press release the USDA stated, “planning projects initiate or expand efforts of urban and suburban farmers, gardeners, citizens, government officials, schools and other stakeholders to target areas of food access, education, business and start-up costs for new farmers, urban forestry, and policies related to zoning and

other urban production needs.” Planning projects provide earlystage developments such as “surveys, assessments, design and planning, business plan creation, feasibility studies, municipal policy and zoning best practices.”

The following are a couple of examples of planning projects that USDA noted:

• Austin Youth and Community Farm Inc. in Texas, which will increase food equity in Travis County by using regenerative farming and natural resource conservation practices to double food production on two urban farms.

• Living Well Kent in Washing-

ton, which will transform the food production system to improve food security and advance equity among historically marginalized BIPOC, immigrant and refugee producers and consumers.

• Athens Land Trust of Georgia, which will provide locally grown food to the Athens community and offer workshops, paid employment for youth, and business opportunities for beginning and historically underserved farmers. Implementation projects, according to USDA, “accelerate urban, indoor and other agricultural practices that serve multiple farmers and improve local food access.”

These projects assist in infrastructure requirements, new technologies, instruction and metropolitan farming policy implementation. Implementation projects are intended to grow the urban agriculture developments with “on-the-job training, mentoring, business development assistance, school training in agricultural careers, and by expanding current operations of community gardens and nonprofit farms,” the department added.

Overall, 25 projects were chosen in 16 states and territories.

U.S. Agriculture Secretary Tom Vilsack said, “… we are growing local economies and building resilient communities, whether rural or urban, in every corner across the country. The BidenHarris Administration is committed to supporting urban communities through increased market opportunities for small and midsized producers, strengthening the food system nationally and locally, and investing in urban agricultural operations. These steps will allow families and farmers alike to benefit from healthier food produced closer to home.”

Poultry Times profile: Stacy Louis

By Elizabeth Bobenhausen Poultry Times staff ebobenhausen@poultrytimes.com

GAINESVILLE, Ga. — Meet Stacy Louis, advertising and sales manager for Poultry Times.

Louis works with clients to bring them the best opportunities to promote their products and company. She has been with Poultry Times for 15 years. She said her favorite thing about working with the Poultry Times is, “the opportunity to help our clients find new and creative options of how to get their product lines out among a vast audience to increase their sales and connections within the industry and I take pride in knowing that I have helped in that.”

Louis was born and raised in Hall County, Ga., and has worked in sales for more than 25 years. She was raised an only child on her family farm. There were large gardens, a four-story barn, a tire swing in the front yard and a huge farmhouse to grow up in. Louis is an animal lover. She said, “I had plenty of animals to play with growing up with horses, cows, and chickens to name a few, I had a pet fox named Charlie, a pet Owl named Ollie and a Goat named Hattie and a Shetland Pony named Lady and too many dogs to count buy my heart was always with my black stallion named Thunder who I rode on many acres of land we had.”

She is a graduate of North Hall High School and the University of North Georgia. Louis received a B.B.A. in marketing and management from UNG.

Louis and her husband, Alan, have been married for 30 years and have two daughters, who are both R.N.’s at Northeast Georgia Medical Center. She and her family are members of Lakewood Baptist Church in Gainesville, Ga.

Growing up, she loved to sing, dance, and write. Louis entered a singing competition and won. In turn, it landed her a performance at the Grand Ole Opry in Nashville, Tenn. She was a Misty Mountain Clogger and performed again at the Grand Ole Opry for the “Hee Haw” competition. She also performed at the World’s Fair in Louisiana as a Misty Mountain Clogger.

“I received a movie part in a Gainesville movie production entitled “The Lords Mercy and Mans Justice” but funding fell through but got to meet some of the cast of the movie “The Color Purple,” and actor Billy Dee Williams who was cast in the movie.”

Along with her many other achievements, she won a writing competition for Children’s Books and had the opportunity to publish her writing piece.

Her family has been in Gainesville, Ga., for many generations. She has a large family consisting of 33 first cousins. On her father’s

side of the family, her grandfather owned a barber college much like Lanier Technical College. They still have textbooks and teachers in the Gainesville downtown square area. Along with his school, he ran a farm with cattle, horses, swine and chickens and did real estate. Her father followed in his footsteps. Her other great grandfather was the mayor of Gainesville a long time ago. Louis’s great, great grandfather was one of the founding members of the former Downey Hospital, which became what is now the Northeast Georgia Medical Center.

Louis said her favorite thing to do,

“is to be with people, I love hearing about other people’s lives and experiencing things with and through them, I love to talk and spend time with the people I treasure. I love to dance and write and socialize and I love to invent things, I am always thinking of the next big thing so to speak, how to make something out of nothing or make something better or decorate, I love to create things, whether that be a story, a song an old piece of furniture or a home.”

Contact Stacy Louis at slouis@ poultrytimes.com; 770-718-3445.

Standing up for farmers in Mexico corn dispute

BY ZIPPY DUVALL

WASHINGTON — My father taught me to be a man of my word. Whether spoken or written, your word is your bond. It’s important that we hold up our end of an agreement, and that we expect our partners to do the same. That’s why Farm Bureau stands by the administration’s actions to keep Mexico true to our trade deal.

This past July marked three years since the signing of the United States-MexicoCanada Agreement. The agreement was a milestone in protecting our vital partnership with our two largest trading partners and setting the stage for modernized trade agreements. USMCA has brought notable growth in agricultural trade, but it’s not perfect and not without challenges.

A challenge at the forefront right now is the ongoing dispute with Mexico over genetically modified corn. Mexico is our largest market for corn. Just last year, we sold 13.8 million tons of yellow corn and 1.6 million tons of white corn.

But at the end of 2020, Mexico said it would ban GMO corn. They didn’t stop there either.

On Feb. 13 of this year, they issued a more specific decree, which banned white corn produced with biotechnology, but made an exception for yellow corn produced with biotechnology, until alternatives are found. Talk about a blatant example of a non-scientific trade barrier to U.S. farmers. Mexico’s inconsistent standard also completely ignores the proven benefits and safety of biotechnology.

As farmers and ranchers, our mission is to provide a safe and sustainable source of food, fiber, and renewable fuel for families both at home and across the globe. One way

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.

we achieve this is through tools like biotechnology, which allow us to grow more nutritious and more sustainable crops.

In fact, around 90 percent of the corn, cotton and soybeans grown in the U.S. have been improved through biotechnology. These crops require less water and fewer pesticide applications compared to other crops, making them more resilient in the face of threats like drought, weeds and insects.

Thanks to biotechnology and other sustainable farming practices, we are producing more with fewer resources. Thirty years ago, it would have taken 100 million more acres in the U.S. to produce what farmers are growing today.

Mexico’s biotechnology ban is not only a clear violation of the USMCA, but also it ignores science, stands in the way of our farmers’ sustainability, and denies families in Mexico safe and affordable food. That’s why Farm Bureau is grateful for sup -

port from both USDA and the Office of the U.S. Trade Representative, as Secretary Vilsack and Ambassador Tai stand by U.S. farmers and hold Mexico to our agreement.

Where do things stand today?

Following the initial ban, officials from our two countries met

several times but did not reach an agreement. Then on June 2, USTR announced dispute settlement consultations with Mexico citing the Restricting Exports and Violation of the Sanitary and Phytosanitary Measure chapter of USMCA.

The next step is for the two countries to come to the table and address the issue in formal dispute settlement discussions.

If no resolution is reached within 75 days, the U.S. has the option to call for a third-party dispute panel. Ambassador Tai has made it clear that the goal is to avoid reaching that point, and she believes an agreement can be reached during this next round of meetings.

Embracing biotechnology has been a game changer for agriculture. It helps us to produce more efficiently while staying committed to our stewardship of the land. Just as my father stood by his word in running the farm, we, as a country, must stand firm and honor our agreements while holding our partners accountable. That’s how we fulfill our promise to both farmers and the families who rely on the food we produce.

“

Thanks to biotechnology and other sustainable farming practices, we are producing more with fewer resources.

BUSINESS

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

Study shows value, taste and health outweigh price for chicken purchases

SANDESTIN, Fla. — Ninetyfive percent of consumers said that price per pound and overall price are more important or as important compared to a year ago when purchasing fresh chicken, according to research presented at the 2023 Chicken Marketing Summit.

Fresh chicken is the protein of choice because it delivers value, taste and contributes to a healthful lifestyle, even as consumers react to inflationary pressures, the research noted.

The National Chicken Council and Watt Global Media presented the results of a study that focused on current and anticipated U.S. consumer behavior, specifically, consumption of fresh chicken. Circana provided supporting data from its retail databases. The results suggested several opportunities for chicken to maintain market share.

The study was commissioned by NCC and conducted online by Circana June 22–27, 2023, among 520 U.S. adults. Funding was provided by Elanco Animal Health, Evonik Animal Nutrition, NCC and Watt Global Media.

Generations differ

Younger consumers have different drivers for choosing chicken. Organic and antibiotic-free claims are more important to younger consumers compared to a year ago, while Boomers place less importance on these.

“More than three-quarters of Millennials reported that chicken is their favorite protein in a homecooked meal,” said Joyce Neth, Watt Global Media.

In addition, organic and antibiotic-free claims are more important purchase drivers for Millennials, even as they face rising prices with other purchases.

“Millennials and Gen Z are organic natives,” said Neth, “they have grown up with organics’ halo of ‘better for me and better for the planet’ and are willing to make tradeoffs in other purchases to buy organic chicken.”

According to data provided by Erkin Peksoz, Circana, this commitment to organic chicken is reflected in increased dollar sales and decreased volume. Peksoz said, “organic share has been declining since first quarter 2022 but is still above 2020 levels.”

Peksoz presented data that shows that Millennials over-index for chicken and under-index for pork, beef and turkey compared to Boomers. “Chicken is wellpositioned with the generations that will soon have more income

to spend,” he added.

Eating at home

In the survey, 95 percent of those surveyed say they will eat at home more or the same amount in the next six months compared to the previous six months. Further, 78 percent say they will continue or increase eating at the homes of friends and family and 50 percent will host dinner parties at their home.

Chances are high that these meal occasions will include fresh chicken. Weekday dinner is the most popular meal occasion including fresh chicken; 84 percent have prepared a weekday dinner with fresh chicken, followed by 62 percent preparing weekend dinner with fresh chicken. Top reasons

cited for cooking fresh chicken are easy, delicious and healthy.

Expanding the definition of health

In this year’s findings, health was among the top reasons selected, yet nutritious and leaner were selected by fewer respondents.

“While we typically associate those characteristics with health, it’s clear that consumers are seeing more than those aspects as part of ‘healthy,’” Neth said. “Other research has shown that today’s consumers view health as overall well-being, including mental health, minimizing stress and occasionally indulging cravings. Many recipes for ‘comfort food’ include chicken.”

Telling the sustainability story

Among a list of attributes, just four of ten respondents said they associated “more environmentally friendly and sustainable than other types of protein” with chicken. However, twice as many, or eight in 10, associated that attribute with plant-based meat alternatives.

“Chicken has a great sustainability story that must be told so that consumers, particularly those organic natives, can see this is another way that chicken aligns with their values,” said Tom Super, senior vice president of communications with the National Chicken Council.

For the full research study, visit https://www.nationalchickencouncil.org/wp-content/ uploads/2023/08/ChickenMarketing-Summit-WATT-NCC2023-FINAL.pdf.

Wayne-Sanderson and Targan announce broiler hatchery collaboration

RALEIGH, N.C. — On Aug. 14 Targan Inc. and Wayne-Sanderson Farms announced a multi-year agreement for the integration of Targan poultry systems in various Wayne-Sanderson Farms’ broiler hatcheries across the United States.

“We are pleased to have WayneSanderson Farms, a well-respected company with a long history and exceptional expertise in the poultry industry, as our first commercial collaboration,” said Ramin Karimpour, founder and CEO at Targan. “We have built a company with notable strengths in both engineering and biology, and we are confident our technology will enhance operations and positively impact the poultry industry for years to come.”

Targan Poultry Systems utilize artificial intelligence, machine learning and high-speed vision systems to create efficiencies for protein producers and optimize hatchery processes while also enhancing global food sustainability and animal welfare. The first units from Targan are scheduled to be installed in WayneSanderson Farms’ hatcheries during the third quarter of 2023.

“Wayne-Sanderson Farms is excited to team up with Targan on innovative technologies in our hatcheries,” said Kevin McDaniel, senior vice president and general manager fresh operations, Wayne-Sanderson Farms. “As we evaluated important advancements to incorporate into our company, Targan rose to the top of the list. This collaboration will strengthen our system from Live Production through Processing,”

“At Targan, we are proud to help companies like Wayne-Sanderson Farms feed the world,” Karimpour added. “Our goal — across all our technologies — is to build a more

sustainable global food supply. We’re excited to take this important first step on that journey.”

For more information, visit www. waynesandersonfarms.com and www.targan.com.

political arenas.

Hailing from Georgia, Tutterow earned a B.S. in decision science from Berry College, and an M.A. and Ph.D. in economics from Georgia State University. Before he joined Kennesaw State University, Tutterow held various faculty and administrative positions at West Virginia University, Georgia State University, and Mercer University. He has also had the privilege of serving as a visiting professor at the University of the West Indies in Trinidad and at the Institute for Industrial Policy Studies in Seoul, South Korea.

NPFDA heading to Florida for annual fall meeting

ST. MARYS, Ga. — The National Protein and Food Distributors Association has announced that the 2023 NPFDA Fall Meeting will be held at the Hard Rock Hotel within the Universal Orlando Resort, Sept. 17-20. Industry professionals will gather for networking opportunities, camaraderie, and a range of educational activities. The event will feature respected speakers, Dr. Roger Tutterow and Russ Webb.

Tutterow is professor of economics at Kennesaw State University and serves as the endowed chair of Henssler Financial. Tutterow’s expert analysis of economic, business, and political environments has been highlighted in various media outlets, such as the Wall Street Journal, Financial Times, Business Week, Forbes and USA Today. Additionally, Tutterow has been a trusted source for television news, as well as regional electronic and print media.

Apart from his academic achievements, Tutterow has also served as a consultant on financial economics and statistical modeling for a diverse range of clients, from Fortune 500 companies to closely held businesses. He has also provided expert testimony on economic, financial, and statistical matters in state and federal courts, before the Georgia General Assembly, and before the Georgia Public Service Commission. Tutterow has delivered numerous speeches to professional groups across more than 40 states and Canada, covering various topics in the economic, business, and

A native of Atlanta, Webb attended the University of Georgia and Georgia State University before embarking on a career in the hospitality business working for an international airline, a cruise line, a travel company, and a convention center. He has been an association executive for more than two decades and is currently the executive director of the Bay Area Apartment Association in Florida.

Webb is dedicated to teaching and has created the concept of ‘edutainment,’ which brings together education and entertainment to engage and entertain audiences.

Webb has shared his knowledge with numerous industry groups nationwide and has facilitated strategic planning and board visioning sessions for more than 30 organizations. He aims to deliver presentations that are informative, impactful, and leave a lasting impression on attendees.

During his presentation titled “Artificial Intelligence (AI): What Is It and What Does It Mean for Our Future?” Russ will offer enlightening insights while also entertaining attendees. Furthermore, he will bring his lively and interactive beer-tasting experience to NPFDA’s Welcome Reception, the association added.

For more information on the NPFDA Fall Meeting, visit www. npfda.org.

Delmarva Chicken Festival now more affordable for vendors, food trucks

GEORGETOWN, Del. — Sponsors, food trucks, marketplace vendors, and community service exhibitors can still sign up to be a part

of the Delmarva Chicken Festival, a beloved public event returning in 2023 to celebrate 100 years of growing chicken on Delmarva.

The Delmarva Chicken Association has reduced the fees for all vendors at the fair, making it even easier and more affordable to secure a spot. The free festival, hosted by DCA, will take place Oct. 7, 2023, from 1-7 p.m. at Arthur W. Perdue Stadium in Salisbury, Md. Anyone interested in being a vendor or exhibitor can find more information and signup forms at www.dcachicken. com/festival.

DCA has reduced the fee for commercial food trucks to $100 per 15’ by 15’ space and $75 for an additional space, and trimmed the fee for nonprofit food vendors to $50 per 15’ by 15’ space, and $25 for an additional space. For the marketplace at the festival, commercial exhibitors can pay $75 per 10’ by 10’ space, and $50 for an additional space; nonprofit exhibitor fees in the marketplace are now $40 for the first space and $25 for a second.

Attractions at the 2023 Delmarva Chicken Festival will include food vendors, an open-air marketplace, kids’ activities (including touch-atruck exhibits, a petting zoo, and bounce houses), a “Walk Through History” tent with historical displays, a virtual reality tour of a chicken farm, baby chicks for visitors to hold, two stages with programming, and more.

Live music will be performed throughout the day by The Jones Boys, Jimmy Charles, and Mike Hines & The Look. The ‘Chicken Capers’ contests, which pit teams of employees from Delmarva’s five chicken companies against each other in field day-style games, are returning for the 2023 event. A fireworks show will round out the event at 7 p.m.

“The Delmarva Chicken Festival (Continued on next page)

offers food trucks, small businesses and nonprofit organizations an opportunity to serve thousands of customers while being part of chicken’s history,” said Holly Porter, Delmarva Chicken Association’s executive director. “We’re encouraging sponsors, exhibitors, and vendors to reach out and sign up now for this milestone event, and we’re excited to make it even more accessible to them.”

Delmarva’s five chicken companies – Allen Harim Foods, Amick Farms, Mountaire Farms, Perdue Farms, and Tyson Foods – are presenting sponsors of the 2023 Delmarva Chicken Festival. Marydel Ag Supply is the event’s fireworks sponsor, and Pohanka of Salisbury Automotive Group is the music stage sponsor. Sponsorship opportunities are still open.

Delmarva Chicken Association, in the years when it was known as Delmarva Poultry Industry Inc., organized an annual festival from 1948 (when it was known as the Chicken of Tomorrow Festival) until 2014, when the festival ended. Historically, the Delmarva Chicken

Festival featured parades, chicken cooking contests, and fried chicken prepared in the world’s largest fry pan, 10 feet in diameter.

The 2023 festival will pay homage to those traditions, but with a modern twist, focusing on local food, live music, and familyfriendly attractions.

This year, DCA’s “Growing For 100 Years” campaign celebrates the 100th anniversary of Delmarva’s chicken industry, which began in 1923 with a broiler flock raised by Ocean View, Del.’s Cecile Steele, as well as the 75th anniversary of the founding of DCA.

Groups have been recognized in the 2023 Diversity Impact Awards, an annual award released by Talent Dimensions and the Global ERG Network (previously the Association of ERGs & Councils). The awards celebrate companies’ DEI strategies and inclusive workspaces that allow employees to feel supported.

of belonging for all associates,” said Gary Miller, vice president of human resources, and interim chief D&I officer. “Our ARGs’ recognition at the 2023 Diversity Impact Awards is a testament to Perdue Farms’ industry leading commitment and continued strides to that goal.”

Perdue Farms recognized in the 2023 Diversity Impact Awards

SALISBURY, Md. — Perdue Farms’ two Associate Resource

Perdue Farms’ Groundbreaking Associate Inclusion Network (GAIN) was named in the TOP 25 ERG Award category. GAIN strives to foster a sense of belonging for all people of color at Perdue to unleash Perdue’s fullest potential, the company said, adding that Disabled Associates & Family Members (DAFM) was among 10 recipients of the Diversity Spotlight Impact Award. The members of DAFM work to ensure an inclusive environment for associates with any type of disability at Perdue, and support those with family members with disabilities. Perdue Farms is the only food and agriculture company awarded in the 2023 Diversity Impact Awards.

“At Perdue Farms, we are committed to working together to promote diversity, cultivate an inclusive work culture, and foster a sense

Perdue Farms and other award recipients will be recognized at the Diversity Impact Awards Ceremony in Washington, D.C., during the 2023 Global ERG Network Conference Oct. 11-13.

Tyson Ventures spotlights sustainability entrepreneurs

SPRINGDALE, Ark. — In an effort to continuously scout and support innovative solutions for a more sustainable food system, Tyson Ventures recently hosted its annual pitch event, Tyson Demo Day 2023.

Tyson Ventures is the venture capital arm of Tyson Foods and is now in its second year of hosting the startup-targeted event. Focused on the theme of upcycling, Tyson Demo Day encourages innovators and entrepreneurs worldwide to

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apply with breakthrough ideas that can help Tyson Foods implement sustainable solutions.

“It was inspiring to hear from so many creative entrepreneurs who have a passion for innovation and sustainability,” said Tyson Ventures President and Tyson Foods Chief Financial Officer John R. Tyson. “We have a critical role to play in responsibly producing food for a growing world and I’m excited to dig deeper into the startups solutions that can help us feed the world, together.”

As part of Tyson Demo Day 2023, selected startups presented upcycling business ideas to executive leaders at Tyson Foods on July 11. Tyson Ventures is focused on being a strategic partner for innovators who can transform the food industry and provide sustainable nutrition to a growing global population.

The Ventures Innovation Partners (VIP), which consisted of a broad cross-functional panel of Tyson team members, selected four startups – from animal byproducts to digital enablement – to receive mentorship and other partnership opportunities with Tyson.

Of the 11 participants, the four startups selected are GenoTwin, NetZro, SuperGround and ZwitterCo.

Tyson Demo Day 2023 participants included: Ancera, BioVeritas, Chix Soup Co., Dog & Whistle, Ecto, GenoTwin, Netzro, ReproHealth Technologies, ResiLI AG, SuperGround and ZwitterCo.

Since its inception in 2016, Tyson Ventures has invested more than $100 million in emerging proteins, new technologies for food and worker safety and sustainable food production. Tyson Demo Day was created in 2022 to identify and po-

tentially partner in breakthrough, sustainable technologies for the food industry.

Applicants from more than 15 countries applied to be part of the event and were evaluated based on alignment with Tyson Ventures’ investment strategy and their potential to help Tyson Foods reach its sustainability goals.

Tyson notes to stay up to date on engagement with these partners, follow the Tyson Ventures LinkedIn account at https://www.linkedin. com/showcase/tysonventures/.

House of Raeford names Seay international sales manager

ROSE HILL, N.C. — House of Raeford Farms has named Cliff Seay as its new international sales manager. Seay moved to Greenville, S.C., 10 years ago for an opportunity to work with House of Raeford and be a part of this emerging city, the company said, adding that, his career at the company has been diverse, including time in live production, quality control, plant supervision, and most predominantly sales.

Seay’s experience also includes international sales, working with major U. S. based international trading partners and other exporters.

Originally from nearby Hartwell, Ga., Seay graduated from Georgia

State University and started his sales career at a small inside sales firm in Atlanta, Ga. In his time outside of work, he enjoys spending time with his wife and two young boys, along with golfing and cheering on the Georgia Bulldogs.

Contact Seay at cliff.seay@ houseofraeford.com or 864-7297007.

Integrated management was among themes of USPOULTRY Hatchery-Breeder Clinic

TUCKER, Ga. — The U.S. Poultry & Egg Association’s Hatchery-Breeder Clinic brought together hatchery and breeder professionals in Nashville, Tenn., for a two-day event focused on the latest management insights and the significance of positive interactions between the breeder department and the hatchery. Attendees received best practice information to enhance

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performance from beginning to end, along with practical implementation suggestions.

Andrew Thompson, South Alabama area breeder manager for Wayne-Sanderson Farms, participated in a three-part presentation on raising today’s broiler breeder, where he focused on brooding best practices. He divided brooding requirements into five areas: pre-placement, feed management, water, temperature and ventilation, and lighting.

Thompson was followed by Dr. Benton Hudson, poultry nutritionist at CSA Animal Nutrition, who provided a deep dive into several dimensions of feeding programs. Feed rations, feeding schedules, sex-specific feeding strategies, nutritional components, amino acids and several other topics were all covered in detail to provide attendees with a thorough update of how feeding programs contribute to successful breeder management.

Ken Semon, technical service manager at Aviagen, then gave a detailed presentation of male management after transfer. This included the

importance of ensuring a seamless transfer from brooding/rearing to production; male exclusion from hen feed; body conformation; male ratio; male feeding strategies; and spiking.

Kelly Sweeney, technical service advisor at Cobb-Vantress Inc., identified four key areas of focus that must be controlled in order to maximize hatch: temperature, humidity, ventilation and turning. She discussed set plans as the starting point for successful hatchery operations, as the arrangement of eggs can widely affect the incubation environment.

Lee Anne Biller, hatchery manager at George’s Inc., provided practical advice on improving chick quality and maximizing the effectiveness of hatchery equipment. After covering wet and dry bulb temperatures, moisture loss and turn angles, she moved on to what she considers the most important contributor to chick quality: cleanliness.

The content of the HatcheryBreeder clinic was focused on the nuts and bolts, as well as practical strategies, that can be used immediately to help improve performance.

Introducing EAGAN FAST TRACK Wall Vents

Integrator Feed Facility of the Year applications now open

ARLINGTON, Va. — The American Feed Industry Association, in coordination with Feedstuffs

FAST TRACK Wall Vents

and the U.S. Poultry and Egg Association, has opened the application phase for its Integrator Feed Facility of the Year program. The program is open to all AFIA and USPOULTRY

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Our new Fast Track Wall Vent (Patent Pending) takes the concept of a wall vent to the next level. It comes fully assembled right out of the box, goes up very quickly and is very competitively priced.

Wall Vent Features

Δ Available either insulated or uninsulated

Δ Superior performance

Δ Integrated track cord tensioner/locator

Δ Integrated winter latching system

Δ Cord guide included along with installation jig to speed up installation

Δ Available in 8”,10’, 12”, 14” heights with custom lengths available

Δ Perfect for retrofit applications-the wall vent is surface mounted to compensate for framing irregularities and can be ordered to fit virtually any opening

Δ Orders come bulk-packed in palletized gaylords to make it easier and faster on installation crews

Uninsulated Fast Track Wall Vent Insulated Fast Track Wall Vent

member integrator feed facilities.

“Many integrator feed facilities place a strong emphasis on maintaining exceptional standards in safety, quality, food safety and production efficiency,” said Gary Huddleston, AFIA director of feed manufacturing and regulatory affairs. “We are honored to have the opportunity to recognize those who go above and beyond in keeping their operations running safely and efficiently.”

The AFIA has been recognizing excellent feed manufacturing facilities since 1985. In 2016, the AFIA created four distinct manufacturing categories to be more inclusive of the types of facilities within the industry.

In 2021, the FFY program separated each category into its own individual program: liquid feed, commercial dry, premix and ingredient, and integrator, with each category having its own facility of the year award.

The application phase for the Integrator Feed Facility of the Year is now open and submissions, with the $100 application fee, are due by Oct. 6. To apply, visit https://www.afia.

org/about-afia/awards/feed-facilityof-the-year/apply-to-be-an-afiafeed-facility-of-the-year/.

$7.1 million, or 20 cents per diluted share, compared to net income of $7.1 million, or 20 cents per diluted share; adjusted net income was $8 million, or 23 cents per diluted share, compared to $7.6 million, or 21 cents per diluted share; adjusted EBITDA was $16.6 million, compared to $15.4 million.

El Pollo Loco announces 2Q financial results

COSTA MESA, Calif. — El Pollo Loco Holdings Inc. has announced financial results for the 13week period ended June 28, 2023.

Highlights for the second quarter 2023, compared to the second quarter 2022 include: total revenue was $121.5 million compared to $124.1 million; system-wide comparable restaurant sales decreased 3.4 percent; income from operations was $10.9 million compared to $10.4 million; restaurant contribution was $17.6 million, or 16.9 percent of company-operated restaurant revenue, compared to $15.9 million, or 15 percent of company-operated restaurant revenue; net income was

“We continued to progress in our four-wall operations, including drive-thru times, social media ratings and customer complaints across both company and franchise restaurants,” Larry Roberts, El Pollo Loco Holdings CEO, said. “These improvements would not have been possible without the exemplary efforts of every team member and franchise partner and culminated in restaurant contribution margin of 16.9 percent and adjusted earnings per share of $0.23.”

“While our top line performance in the second quarter was below our expectations as we lapped last year’s extremely successful Beef Birria promotion, we are encouraged by sales trends over the past four weeks, with third quarter-to-date comparable system sales growth of 1.8 percent including a 2.1 percent increase in company comparable

sales through July 26,” Roberts added. “As we look to the back half of the year, we remain confident that the initiatives we have in place will deliver sales growth, improved margins and attract high-quality franchisees to the El Pollo Loco system.”

Company-operated restaurant revenue in the second quarter of 2023 decreased to $103.9 million, compared to $106.5 million in the second quarter of 2022, primarily due to a decrease in company-operated comparable restaurant revenue of $2.4 million, or 2.3 percent. The company-operated comparable restaurant sales decrease consisted of a 4.5 percent decrease in transactions, partially offset by an approximately 2.3 percent increase in average check size due to increases in menu prices.

In addition, company-operated restaurant revenue was negatively impacted by a $1.5 million decrease in revenue from the four companyoperated restaurants sold by the company to existing franchisees during or subsequent to the second quarter of 2022. This company-operated restaurant revenue decrease was partially offset by $1.3 million of additional sales from restaurants

opened during or after the second quarter of 2022, the company noted.

Franchise revenue in the second quarter of 2023 increased 0.5 percent to $10.1 million. This increase was primarily due to eight franchiseoperated restaurant openings and four company-operated restaurants sold by the company to existing franchisees in each case, during or subsequent to the second quarter of 2022. This franchise revenue increase was offset by a franchise comparable restaurant sales decrease of 4.1 percent, the company said.

Income from operations in the second quarter of 2023 was $10.9 million, compared to $10.4 million in the second quarter of 2022. Restaurant contribution was $17.6 million, or 16.9 percent of company-operated restaurant revenue, compared to $15.9 million, or 15 percent of company-operated restaurant revenue in the second quarter of 2022, the company said.

Net income for the second quarter of 2023 was $7.1 million, or 20 cents per diluted share, compared to net income of $7.1 million, or 20 cents per diluted share, in the second quarter of 2022. Adjusted net income was

$8 million, or 23 cents per diluted share, during the second quarter of 2023, compared to $7.6 million, or 21 cents per diluted share, during the second quarter of 2022.

The company is providing the following expectations for 2023: the opening of two new companyowned restaurants and three to four new franchised restaurants; capital spend of $22 million to $25 million; G&A expense between $42 million and $44 million, inclusive of onetime costs of approximately $1.4 million primarily related to the reorganization and recent share distribution; and adjusted income tax rate of 26.5 percent to 27.5 percent.

Chartwells K12 shares its 10 most popular school meals

CHARLOTTE, N.C. — As families prepare for the hustle and bustle of a new school year, Chartwells K12, a company serving 2 million meals a day in 4,500 schools nationwide, is sharing its 10 most popular meals in lunchrooms. From international cuisines to plant-based meals and breakfast, these are the flavors and meals kids will be lining up for.

“We have so much fun creating dishes for students, and it’s so insightful to see what becomes the fan favorites,” said Chef Peter Gilhooly, vice president – culinary, Chartwells K12. “You would be amazed by how many kids are willing to try unfamiliar flavors and ingredients or menu items from different cultures. This year, kids will be eating delicious and healthy meals that are

fueling their bodies and minds for a successful school day.”

Chartwells K12 top 10 most popular meals it is serving in schools across the country this year are:

1. Between the traditional elbow macaroni and cheddar cheese, Homemade Butternut Squash Mac & Cheese is a lunchtime hit featured

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Chartwells K12

Chartwells’ BBQ Chicken Hand Pie.

in Chartwells’ Veg Out concept.

2. While toppings may change from year to year, it wouldn’t be school lunch without pizza, and the Hawaiian Flatbread Pizza is what kids are craving.

3. Comfort food to boost your mood, Chartwells’ Maple Pork Barley & Sweet Potato Bowl is part of their Mood Boost program, helping kids connect what they eat with how they feel.

4. The ballots are in, and students want more Spicy Basil Tofu Stir Fry, a leading candidate in Chartwells’ Student Choice program where students sample and vote on cafeteria menus.

5. The Torta de Jamon, one of the featured dishes from the Mexico stop in Chartwells’ Global Eats program, is a panini-style sandwich giving kids a taste of authentic Mexican cuisine.

6. Chartwells’ Asian Edamame Salad proves customization is still king as kids create their favorite combinations with build-your-own concepts.

7. Breakfast, brunch, or ‘brinner,’ Waffles with Blueberry Compote from Chartwells’ Rush Hour concept are a great way to start and fuel the day.

8. Straw or spoon? The colorful Dragon Fruit Banana Smoothie, featured in Chartwells’ Smoothie Station concept, is just one option offered as either a traditional smoothie or smoothie bowl.

9. Plant-based is a home run with a Roasted Potato, Black Bean & Avocado Tostada, another featured recipe from the Veg Out concept.

10. Handheld items make for an easy option at lunch, as well as between school, sports, and fun with friends, and Chartwells’ BBQ Chicken Hand Pie delivers the flavor for this kid-favorite.

This list was compiled based on intel collected from teams serving school districts in nearly 40 states. For more information, visit www. ChartwellsK12.com.

Love & Honey Fried Chicken celebrates awarding its first franchise

PHILADELPHIA — Love & Honey Fried Chicken has announced a milestone in its journey

towards expansion and growth. The company has successfully awarded its first franchise, signaling a significant step forward in its mission to share the beloved flavors of Love & Honey Fried Chicken with the Greater Philadelphia region and beyond, the company said.

Owners Todd and Laura Lyons first announced their decision to franchise the concept in February 2023, and in just a few short weeks secured a franchisee, Nafee Hossain, to open the next Love & Honey Fried Chicken — this time in University City, Philadelphia, Pa., expected in early 2024.

The decision to offer franchise opportunities was a natural progression for Love & Honey Fried Chicken, given its continued success and growing popularity, the said, adding that expanding the brand with committed entrepreneurs and industry veterans, Love & Honey aims to spread the love to new markets while maintaining the exacting standards of its proprietary recipes, scratch-made menu items, and neighborly hospitality.

“We are overjoyed to welcome our first franchisee to the Love & Honey Fried Chicken family,” said Todd and Laura Lyons. “As passionate entrepreneurs, we firmly believed that our shared knowledge and experience would lead to something extraordinary. Combining our culinary expertise as founders and classically trained chefs, we launched a Southern-style fried chicken concept that goes beyond fast food. From our humble beginnings in 2017, our mission has been to ‘share the love’ with fellow entrepreneurs and fried chicken enthusiasts alike.”

Franchisee Nafee Hossain was excited for the opportunity to be a part of the brand’s growth.

“I am thrilled to join the Love & Honey Fried Chicken family as a new franchisee,” Hossain said. “The decision to invest in this brand was an easy one for me. Todd and Laura’s dedication to delivering exceptional quality can be felt in every aspect of the growth plan. Upon discovering Love & Honey Fried Chicken, I was immediately captivated by how loyal of a customer base the restaurant has. You can tell there’s something special about this brand that Todd & Laura built from the ground up, and I am thrilled about the opportunity to replicate the magic they’ve

created in Northern Liberties across town in University City.”

Love and Honey Fried Chicken was founded in 2017 in Northern Liberties, Philadelphia, Pa., and grew quickly as a must-try food experience among Philly’s vast and acclaimed dining scene, the company notes. Husband and wife Todd and Laura Lyons launched the concept after they both experienced individual success in foodservice, culinary research and development, and food marketing following graduation from the Culinary Institute of America.

The restaurant’s menu now reflects what they consider to be “greatest hits” of menu items, a combination of best-sellers and guest favorites that include chicken tenders, sandwiches, the weekend-only The Biscuit Jawn, and more. The Northern Liberties location currently sells upwards of 750 pounds of tenders and almost 600 sandwiches per week, which reflects 20 percent sales growth for three consecutive years and continuing in 2023.

As the franchise opportunity gains momentum, Love & Honey Fried Chicken is actively seeking likeminded partners who share their dedication to exceptional quality, a guest-first mentality, and developing a remarkable culture, the company said, adding that, with comprehensive training, ongoing support, and a time-tested business model, franchisees can embark on their entrepreneurial adventure with confidence, knowing they are backed by a brand that has established itself with a cult-like following.

For more information, visit www.loveandhoneyfriedchicken.com.

Love & Honey Fried Chicken Owners Todd and Laura Lyons outside of their original Northern Liberties, Philadelphia, Pa., location. Special

NPTC: 10 hot weather tips you can use today

By Jess Campbell, Jeremiah Davis, Kelly Griggs & Cody Smith National Poultry Technology Center Auburn University

AUBURN, Ala. — One: Power! Power! Power!

All generators must be in AUTO, have a newer battery with clean connections that will start the generator, tanks at least 50 percent or more full of fuel, and have everything possible checked off the servicing list. Make sure generator radiators are clean! Do you have spare breakers for main panels and fuses for disconnects? Bad batteries are common causes of generator backup power failure.

The battery in picture 1 is WAY overdue for replacement, and the connections are in desperate need of cleaning or replacement. Gen-

erators need good airflow and if air filters are allowed to stop up (see picture 2) the generator might not run properly or shut down!

• Two: Power loss?

We hope it does not happen to you, BUT if it does, what is your backup plan and do all parties involved know what to do and when to do it? Failure to plan is planning to fail! Everyone of age and ability needs to know what to do if the farm loses power. This might save your flock!

• Three: Do your alarms work? How do you know?

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Now is a great time to doublecheck them. This is also a great time to make sure all alarm batteries are new or in “like new” condition and age.

• Four: Are all tunnel exhaust fans in “like new” condition?

Shutters must be clean, tensioners must be working, bearings greased, and belts like new. A 10 percent

stock of spare fan parts may come in handy. A couple of spare motors complete with a pulley and power cord already installed will save time and effort if a mid-flock swap is required. Get as close to 100 percent out of every tunnel fan when used.

• Five: Are the tunnel curtains or tunnel door strings, pulleys, and openings in good shape, and giving the house all the air it needs at full tunnel?

NPTC

Picture 1: Generator battery out of date and service.

NPTC

Picture 2: Dirty vs. clean generator air filters.

NPTC

Picture 3: Picture of a tunnel inlet curtain and evaporative pad system from inside a house. Notice that light enters through a missing evaporative pad and the tunnel inlet curtain is not fully opened.

How do tunnel inlet machines, pulleys, sprockets, and connections look? This is a great time to use up a few cans of spray lubricant and grease. Verify that all tunnel inlet door and curtain systems operate. Can you find the problems in the

picture below?

• Six: All evaporative cooling pads should be as clean as possible and if they are not, then we need to get them clean or replace them.

Three or four points of increased static pressure is more than we need

(or more than the house next door if similar). It will choke the house of full tunnel airflow when your birds need it most. Do not let dirty pads limit full tunnel airflow.

• Seven: What will you do if you lose one evaporative cooling pump or two if the troughs and sumps are dirty?

We need a couple of these on

hand so the water can get back on the pads ASAP when needed. These can also be pre-plumbed for quick and easy swaps when one fails. PVC union fittings will make this a much quicker and easier task.

• Eight: Clean the evaporative cooling header pipe holes!

NPTC

Picture 4: Thermal image of a damaged attic inlet allowing hot attic air (almost 130 degrees F) into the house during tunnel ventilation.

NPTC

Picture 5: Thermal image of air (more than 130 degrees F) entering a house between the back wall door and top header while the house is in tunnel ventilation.

Dry pads work directly against the cooling ability of the house. If the last 10 feet of the system is dry this is a huge problem! Flush those header pipes and clean those distribution holes! When it hits 100 degrees F we need maximum cooling.

• Nine: Seal all air leaks.

Damaged attic inlets allowing over 130 degrees F air into the house (see picture 4) on sunny days, causes lowering of wind speeds, bypassing of cooling pads, and adding heat to the house. Tightly close all attic access holes and seal any holes in the ceiling, including rat holes.

Endwall doors (see picture 5) are common sources for leaking air as well. Any air that leaks around the back door is air that is not traveling down the house and certainly not coming through the evaporative pads.

• Ten: Water! Water! Water!

Make sure all filters are clean and extra filters are on site. Now is a great time to test your backup water supply to make sure it will supply the maximum demand if the primary supply fails. Spare plumbing parts like well pressure switches,

pumps, glue, and fittings will be helpful if mid-flock plumbing is required. Make sure those low-pressure alarms are ON and working! Do you see anything that needs to be fixed in the picture below?

Bottom line

This article highlights 10 quick items that we often see helpful in the field. Please take the time to make a list of the items needed. Priori-

tize those items and check them off the list as you go. Ask your service representative for recommendations and other growers what they do to prepare for hot weather. Ask a neighbor or friend (follow biosecurity) to help with items that need more than one person or get help from your local equipment dealer.

Most of these items cost almost nothing but time and focus to remedy the problem or prevent a costly one. Good luck for the remainder of this summer from the National Poultry Technology Center! Visit www.poultryhouse.com for more hot weather information.

Jess Campbell is an Extension housing specialist with Auburn University’s National Poultry Technology Center; Jeremiah Davis is the NPTC director and Extension specialist, Kelly Griggs and Cody Smith are NPTC research engineers, all with Auburn University’s Biosystems Engineering Department. More information from the NPTC can be obtained at www. poultryhouse.com.

NPTC

Picture 6: Water leak between the well head and supply line to the pressure tank.

UGA: 15 important evaporative cooling principles

By Michael Czarick & Dr. Brian Fairchild University of Georgia

ATHENS, Ga. — Unlike many aspects of operating a tunnel-ventilated house during hot weather, the performance of an evaporative cooling pad system is relatively

predictable. This is because there are well defined relationships between the cooling produced by a pad system and water usage, pad area, outside temperature/humidity, and water temperature. Since most evaporative cooling pads are essentially identical and the summertime conditions are

fairly similar across most poultry growing areas of the U.S., there are a number of evaporative cooling system performance facts that will hold true for all poultry growers.

Knowing these facts can make it easier to understand how best to operate pad systems during hot, humid weather:

• During the summer, whenever the outside temperature drops below 80 degrees F, the relative humidity will rise above 80 percent. As a result, using evaporative cooling pads when the outside temperature is 80 degrees F or lower will tend to produce little cooling and increase the humidity of the incoming air to near saturation (Figure 1).

• The temperature of the water circulating over the pads has essentially no effect on the cooling produced by a pad system. In fact, circulating 30-degree cooler water over a pad (i.e., 45 degrees F vs. 75 degrees F) will increase the cooling produced by a pad by less than one degree.

• The typical pad system is capable of circulating roughly 10 times the amount of water over the pads that will evaporate from the pads. The primary purposes of running this volume of water over a pad are to keep it clean and limit the buildup of minerals on the surface of the pad. Operating a pad system using an interval timer will tend to increase the rate at which minerals build up on pad surfaces.

• Since pads are producing cooling through the evaporation of water, it is impossible to increase the cooling produced by a pad system without increasing the humidity of the incoming air.

• For every one degree of cooling produced by a pad system, the relative humidity will increase approximately 2.5 degrees F (Figure 2).

Figure 1: Typical relationship between outside temperature and relative humidity during hot weather for most poultry growing areas in the U.S.

Figure 2: Outside temperature vs. relative humidity (hourly measurements 3 a.m. to 3 p.m.).

• On the typical summer day, for every 20 degrees F increase in outside temperature, the relative humidity of the air will be roughly cut in half (Figure 1).

• During the summer the outside relative humidity will tend to increase to between 90 and 100 percent at night (Figure 1).

• Once wetted, the typical evaporative cooling pad will tend to produce the same level of cooling for approximately 10 minutes (Figure 3).

• It typically takes between 30 and 45 minutes for a pad to fully dry after the pump shuts off (Figure 3).

• A one-foot section of a five feet tall paper pad is capable of absorbing 0.6 gallons of water.

• Average evaporative cooling pad system water usage is typically between 2 to 3 gals/min per

Figure 5: Incoming air temperature for a 50’ x 500’ broiler house with 280,000 cfm based on pad system length (outside = 90 degrees F/50 percent RH).

Figure 6: Total number of hours vs. incoming relative humidity for a house in Bentonville, Ark., during summertime conditions (20062015).

100,000 cfm of operating tunnel fan capacity. Peak water usage is typically between 6 to 7 gals/min per 100,000 cfm of operating tunnel fan capacity (Figure 4).

• Increasing pad area by 25 percent over what is typically recommended will increase the cooling of the incoming air by less than one degree (outside 90 degrees F/50 percent) (Figure 5).

• Setting pads to operate at 80 degrees F as opposed to 85 degrees F will tend to result in an increase in house relative humidity of approximately 15 percent (Figure 6).

• The average daily relative humidity in a broiler house during the last couple weeks of a summertime flock is typically between 80 percent and 95 percent.

Michael Czarick is an Extension engineer and Dr. Brian Fairchild is and Extension poultry scientist, both with the University of Georgia College of Agricultural and Environmental Sciences Cooperative Extension. More information can be obtained at www.poultryventilation.com.

Figure 3: Incoming air temperature/relative humidity in house where pad system pump was turned on at 1:23 p.m. and off at 1:34 p.m.

Figure 4: Potential pad system water usage (per 100,000 cfm of operating tunnel fan capacity) for various locations in Georgia (2007-2017).

Hawaii establishing emergency ag loan program for farmers affected by wildfires

HONOLULU — The Hawai‘i Department of Agriculture will be establishing an emergency agricultural loan program to assist Maui and Hawai‘i Island farmers and ranchers suffering damage from the recent wildfires and high winds.

The Emergency Proclamation by Acting Gov. Sylvia Luke on Aug. 8, allows the Hawai‘i Board of Agriculture (Board) to activate an emergency loan program. HDOA will be submitting proposed loan parameters for approval at the Board’s meeting later this month, which would determine the maximum loan amount and interest rate.

In the meantime, agricultural operations impacted by the wildfires may contact the HDOA’s Agricultural Loan Program on O‘ahu at 808-973-9458 for more information and to begin the process of applying for low-interest agricultural emergency loans. Loan applicants would need to provide estimates of losses and

should document the damage with photos.

“While damage estimates may take some time to fully assess, we urge agricultural operations impacted by the wildfires to contact us now if they believe they may need financial assistance,” said Sharon Hurd, chairperson of the Board. “We are also in touch with the U.S. Farm Service Agency which is assisting in damage assessments to secure additional federal assistance for this disaster.”

For agribusinesses needing loans of $50,000 or less, microloans involving less paperwork and swifter processing are also available.

HDOA is currently administering an emergency loan program for farmers and ranchers impacted by the overpopulation of axis deer.

For more information contact the Agricultural Loan Division at 808-973-9458, or by email at hdoa.agloan@hawaii.gov.

AP Photo/Ty O’Neil

Wildfire seen burning in Kihei, Hawaii, on Aug. 9, in this Associated Press photo.

IPPE 2024: Already 570K+

ATLANTA — The 2024 International Production & Processing Expo is less than six months away and has already booked 93 percent of the trade show floor. The 2024 IPPE has surpassed 570,000 square feet of exhibit space and secured more than 1,070 exhibitors.

As the only annual exposition highlighting the best of the poultry and egg, meat and animal food industries, the 2024 IPPE will offer timely and important information and an efficient way for producers and processors to find solutions to enhance their operations, show organizers noted.

“We are looking forward to seeing everyone at IPPE 2024,” show organizers said. “The strong exhibitor participation demonstrates that our exhibitors are enthusiastic about presenting cutting-edge technologies and services that will continue to propel the industry forward.”

Scheduled for Jan. 30–Feb. 1 at the Georgia World Congress Center in Atlanta, Ga., IPPE will bring new experiences and the most current innovations and solutions in the animal food, meat, and poultry and egg industries. IPPE will also feature dynamic education programs focused on the latest industry issues, officials added.

Attendee registration will open on Oct. 16.

For more information about IPPE, visit www. ippexpo.org.

2024 IPPE show hours will be:

• Tuesday, Jan. 30: 10 a.m.-5 p.m.

• Wednesday, Jan. 31: 9 a.m.-5 p.m.

• Thursday, Feb. 1: 9 a.m.-3 p.m.

Starting in 1973, Double L group’s founder Norb saw a need for servicing farmers with to keep them abreast with the latest technology at a competitive price so he started a business selling ag equipment. Today, Double L is known worldwide as a leader in plastic ventilation systems – providing farmers and growers with innovative, and quality products at an affordable price. To celebrate 50 years Double L is bringing on more products to provide their customers more of a package deal.

Double L is proud to support growers with the best products for their poultry’s well-being. Contact us for more information.

USDA forecasts U.S. corn up, soybeans down

WASHINGTON — The Crop Production report issued on Aug. 11 by USDA’s National Agricultural Statistics Service forecasts corn production up from 2022 and soybean production down from last year.

Corn production is up 10 percent from last year, forecast at 15.1 billion bushels; soybean growers are expected to decrease their production 2 percent from 2022, forecast at 4.21 billion bushels.

Average corn yield is forecast at 175.1 bushels per acre, up 1.8 bushels from last year. NASS forecasts a record-high yield in Indiana. As of July 30, 55 percent of this year’s corn crop was reported in good or excellent condition, six percentage points below the same time last year.

Soybean yields are expected to average 50.9 bushels per acre, up 1.4 bushels from 2022. If realized, the forecasted yields in Arkansas, Indiana, Mississippi, North Carolina, Ohio, and South

Carolina will be record highs.

Wheat production is forecast at 1.73 billion bushels, up 5 percent from 2022. Growers are expected to produce 1.23 billion bushels of winter wheat this year, up 2 percent from the previous forecast and up 11 percent from last year. Durum wheat production is forecast at 57.4

million bushels, down 10 percent from 2022. All other spring wheat production is forecast at 450 million bushels, down 7 percent from last year. Based on Aug. 1 conditions, the U.S. all wheat yield is forecast at 45.8 bushels per acre, down less than one bushel from 2022.

This report also included the

first NASS production forecast of the season for U.S. cotton. NASS forecasts all cotton production at 14.0 million 480-pound bales, down 3 percent from last year. Yield is expected to average 779 pounds per harvested acre, down 171 pounds from 2022.

NASS interviewed approximately 14,700 producers across the country in preparation for this report. NASS is now gearing up to conduct its September Agricultural Survey, which will collect final acreage, yield, and production information for wheat, barley, oats, and rye as well as grains and oilseeds stored on farms across the country. That survey will take place during the first two weeks of September.

The Crop Production report is published monthly and is available online at www.nass.usda. gov/Publications.

Illinois AgrAbility ready to serve state’s farmers

University of Illinois Extension

URBANA, Ill. — Farmers have always been the backbone of America. The state of Illinois is comprised of 72,650 farms that cumulatively harvest more than 27 million acres and are operated by 118,000 producers. The work involved is not only the farmer’s livelihood but rather their way of life.

Illinois AgrAbility is a program geared towards farmers, veterans in farming, and farmworkers who have experienced an age or injury-related disability or experience a chronic illness that precludes them from continuing their work in production agriculture. The program offers education and assistance to eliminate barriers, accommodate limitations, and help these individuals continue farming.

“Illinois consistently ranks among the most agriculturally productive states in the country, said Dr. Josie Rudolphi, director of Illinois AgrAbility and University of Illinois Extension specialist. “Our farmers and farm families are important to ensuring an abundant and safe food

supply.”

“For many farmers, the presence of a disability, injury, or chronic health condition can jeopardize their livelihood and way of life,” Rudolphi said. “Yet, with some assistance, agricultural producers and workers with disabilities can safely and effectively continue to earn their livelihoods in production agriculture and participate fully in rural community life.”

Illinois AgrAbility works to:

• Identify farmers, veterans, or farmworkers with disabilities and or chronic diseases.

• Conduct free onsite farm assessments.

Representative

• Recommend safe equipment or devices (assistive technology).

• Provide educational opportunities and informational resources.

• Refer clients to other service providers for potential assistance.

A federal grant funded USDA program, Illinois AgrAbility has served residents of Illinois for more than 30 years. The program involves Extension educators, disability experts, rural professionals, and volunteers who work in partnership to offer various services at no cost to clients.

Uzelac Industries is a major supplier of Rotary Drying Systems to the poultry industry, including for such notable clients as Herbruck’s Poultry Ranch, Michael Foods, Foster Farms and Tyson, building custom equipment for over 30 years.

To date, more than 1,500 farm clients have received one on one service through Illinois AgrAbility.

“An initial telephone interview

PREMIER POULTRY INDUSTRY DRYING SYSTEMS

EGGSHELLS can become calcium for layer chickens.

followed by a farm site visit to meet with a client and their family and caregivers, if any, allows the AgrAbility representative to gather a tremendous amount of data essential for research and recommendations of appropriate assistive technology to the customer,” said Craig Wadsworth, client services representative for AgrAbility.

Wadsworth says they’ll ask participants what their current abilities are now and what they want to be able to do, and then we find available technology that helps them reach their goals.

In partnership with the Illinois Assistive Technology Program and Community Health Partnership of Illinois, Illinois AgrAbility is ready to serve farmers across the state. If you or someone you know within the agricultural industry needs assistance, please visit go.illinois.edu/ AgrAbility and complete the brief client intake form at go.illinois.edu/ AgrAbilityClientForm.

Illinois AgrAbility can also be reached at www.agrabilityunlimited. org.

Uzelac Industries is a major supplier of Rotary Drying Systems to the poultry industry, including for such notable clients as Herbruck’s Poultry Ranch, Michael Foods, Foster Farms and Tyson, building custom equipment for over 30 years.

Uzelac Industries is a major supplier of Rotary Drying Systems to the poultry industry, including for such notable clients as Herbruck’s Poultry Ranch, Michael Foods, Foster Farms and Tyson, building custom equipment for over 30 years.

FEATHER MEAL can become protein for animal feed.

MANURE can become fertilizer.

EGGSHELLS can become calcium for layer chickens.

EGGSHELLS

FEATHER MEAL can become protein for animal feed.

All thanks to Uzelac Industries Rotary Dryer Systems.

can become calcium for layer chickens.

MANURE can become fertilizer.

FEATHER MEAL can become protein for animal feed.

MANURE can become fertilizer.

All Thanks To Uzelac Industries Rotary Drying Systems

All thanks to Uzelac Industries Rotary Dryer Systems.

Illinois AgrAbility Client Services

Craig Wadsworth discusses modifications to a client’s tractor during a farm visit.

Photo: Illinois AgrAbility

AUGUST

AUG 29-31 — 2023 NUTRITION CONFERENCE, Robinson Center & DoubleTree Hotel, Little Rock, Ark. Contact: The Poultry Federation, 321 South Victory Street, Little Rock, Ark. 72201; Ph: 501-3758131; info@thepoultryfederation. com; www.thepoultryfederation.com.

SEPTEMBER

SEP 4-8 — WVPA WORLD CONGRESS, Verona, Italy. Contact: World Veterinary Poultry Association; www.wvpa.net.

SEP 12-14 — 2023 LIQUID FEED SYMPOSIUM, Hyatt Regency, Louisville, Ky. Contact: American Feed Industry Association, 2101 Wilson Blvd., Suite 810, Arlington, Va. 22201. Ph: 703-524-0810; www.afia.org.

SEP 14-15 — CPF ANNUAL CONFERENCE, Monterey Plaza Hotel & Spa, Monterey, Calif. Contact: California Poultry Federation, 4640 Spyres Way, Suite 4, Modesto, Calif. 95356; Ph: 209-576-6366; https://cpif.org.

SEP 17-20 — NPFDA FALL MEETING, Universal Orlando Resort, Orlando, Fla. Contact: National Protein & Food Distributors Association, 2014 Osborne Road, Saint Marys, Ga. 31558; Ph:

912-439-3603; www.npfda.org.

SEP 18-20 — NTF LEADERSHIP CONFERENCE, AC Hotel by Marriott, Capitol Hill, Navy Yard, Washington, D.C. 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.

SEP 20-21 — LIVE PRODUCTION, WELFARE and BIOSECURITY SEMINAR, DoubleTree by Hilton Nashville Downtown, Nashville, Tenn. Contact: USPOULTRY, 1530 Cooledge Road, Tucker, Ga. 30084; Ph: 770-493-9401; seminar@ uspoultry.org; www.uspoultry.org.

SEP 25-27 — 58TH NATIONAL MEETING on POULTRY HEALTH, PROCESSING and LIVE PRODUCTION, Ocean City. Md. Contact: Delmarva Chicken Association, 16686 County Seat Hwy. Georgetown, Del. 19947; Ph: 302856-9037; www.dcachicken.com.

SEP 26-28 — SHELL EGG ACADEMY, Purdue University, West Lafayette, Ind. Contact: Empowered Events, P.O. Box 265, Buffalo, Minn. 55313; Ph: 765494-4845; info@shelleggacademy. org; https://shelleggacademy.org/.

SEP 28-29 — ENVIRONMENTAL MANAGEMENT SEMINAR, Hilton Sandestin Beach Golf Resort & Spa, Destin, Fla. Contact: USPOULTRY, 1530 Cooledge Road, Tucker, Ga.

30084; Ph: 770-493-9401; seminar@ uspoultry.org; www.uspoultry.org.

OCTOBER

OCT 2 — NCC ANNUAL CONFERENCE, Washington, D.C. Contact: National Chicken Council, 1152 15th Street NW, Suite 430, Washington, D.C. 20005; Ph: 202-296-2622; pburko@chickenusa.org; www. nationalchickencouncil.org.

OCT 3 — AFIA/KSU-500, Fundamentals of Feed Manufacturing Online course runs through Nov. 7, 2023. Contact: American Feed Industry Association, 2101 Wilson Blvd., Suite 810, Arlington, Va. 22201. Ph: 703-524-0810; www.afia.org.

OCT 4-5 — POULTRY PROTEIN & FAT SEMINAR, DoubleTree by Hilton Nashville Downtown, Nashville, Tenn. Contact: USPOULTRY, 1530 Cooledge Road, Tucker, Ga. 30084; Ph: 770-493-9401; seminar@ uspoultry.org; www.uspoultry.org.

OCT 5-6 — PROTEIN PACT 2023 SUMMIT, San Diego, Calif. Contact: North American Meat Institute, 1150 Connecticut Ave. NW, Washington, D.C. 20036; Ph: 202587-4200; www.meatinstitute.org.

OCT 7-11 — ANUGA 2023, Cologne,

Germany. Contact: www.anuga.com.

OCT 9-11 — POULTRY SYMPOSIUM, Rogers Convention Center, Rogers, Ark. Contact: The Poultry Federation, 321 South Victory Street, Little Rock, Ark. 72201; Ph: 501-3758131; info@thepoultryfederation. com; www.thepoultryfederation.com.

OCT 16-18 — GLOBAL ETHANOL SUMMIT, Washington, D.C. Contact: U.S. Grains Council, 20 F Street NW, Suite 900, Washington, D.C. 20001; Ph: 202-789-0789; https://grains.org.

OCT 23-25 — PROCESS EXPO, McCormick Place, Chicago, Ill. Contact: Messe Frankfurt, www.myprocessexpo.com.

NOVEMBER

NOV 1-4 — 96th NATIONAL FFA CONVENTION & EXPO, Indianapolis, Ind. Contact: National FFA Organization, 6060 FFA Drive, Indianapolis, Ind. 46278; Ph: 888-332-2668; www.ffa.org.

NOV 8-10 — 2023 EQUIPMENT MANUFACTURERS CONFERENCE, Omni Tucson National Resort, Tucson, Ariz. Contact: American Feed Industry Association, 2101 Wilson Blvd., Suite 810, Arlington, Va. 22201. Ph: 703-524-0810; www.afia.org.

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GAINESVILLE, Ga. —

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MARKETS

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

N ational Broiler Market:

(Aug. 14): Whole broiler/fryer prices were steady on whole fryers and steady to firm on wogs. Supplies were adequate to short of needs on smaller sizes. Retail and foodservice demand was light to moderate. Processing schedules were normal. Floor stocks were closely balanced. Market activity was moderate. In the parts structure, prices were trending firm for white meat parts especially wings and generally steady for dark meat items. Drums and thigh meat were receiving a good call. Supplies of wings, jumbo boneless and tenders were very light. Demand on the remainder of parts ranged light to moderate. Market activity was light to moderate. In production areas, live supplies were moderate. Weights were mostly desirable. Export demand was light to moderate, the USDA Agricultural Marketing Service reports.

National Egg Review (Aug. 14): New York egg prices were up 3 cents for larger sizes and unchanged for Medium. Regional and California egg prices were unchanged to up 5 cents for Extra Large, unchanged to up 4 cents for Large, and unchanged for smaller sizes. The undertone was fully steady to firm. Demand into all channels was moderate to fairly good. Offerings were light to moderate. Supplies were moderate. Market activity was moderate. Breaking stock supplies were moderate; breaking schedules were normal. Spent fowl offerings were at least sufficient for the mostly light demand.

N ational Broiler/Fryer Slaughter:

Broiler: Estimated slaughter for week ending Aug. 12 was 158,515,000. Actual slaughter for the week ending Aug. 5 was 157,768,000.

Heavy-type hen: Estimated slaughter for the week ending Aug. 12 was 1,906,000.

Actual slaughter for the week ending Aug. 5 was 1,883,000.

Light-type hen: Estimated slaughter for the week ending Aug. 12 was 620,000. Actual slaughter for the week ending Aug. 5 was 646,000.

Total: Aug. 12: 161,041,000; Aug. 5: 160,297,000. The estimated number of broiler/fryers available for the week ending Aug. 12 was 169.4 million.

Grain Prices

Broiler/Fryer Report

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

Turkey Markets

Broiler Eggs Set/Chicks Placed in 19 States

(Courtesy: Central Ohio Farmers Co-op, Marion, Ohio)