Poultry 11-6-23

November 6, 2023

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IN THIS ISSUE

VOL. 70 | NO. 23 | NOVEMBER 6, 2023

November 6, 2023

On the cover

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TURKEY SPOTLIGHT

Tu r k ey

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Viewpoints “I know I am not the first person to say this, but the greatest asset of the turkey industry truly is our people.”

— Steve Lykken | 10

7 News

Features

7 | Massey classroom dedicated during UGA Poultry Science Building unveiling

9 | Taking a look at Thanksgiving, turkey production for this year

8 | Joel Brandenberger to retire as National Turkey Federation president and CEO

Business

21 | Thanksgiving meal prep questions? JennieO has the answers 23 | ERS: Recent turkey production estimates lowered, but remain higher than last year

12 | First Lady gets firsthand industry look and tour at an Ohio egg farm

24 | Hormel Foods, Jennie-O celebrate the completion of their solar project in Minnesota

Calendar

Connect with us

NOVEMBER

DECEMBER

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: 703524-0810; www.afia.org.

DEC 5-7 — IOWA TURKEY FEDERATION WINTER CONVENTION, West Des Moines Marriott, W. Des Moines, Iowa.

Contact: Iowa Turkey Federation, 535 East Lincoln Way, Ames, Iowa 50010; Ph: 515232-7492; https://iowaturkey.org.

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Massey classroom dedicated during UGA Poultry Science Building unveiling

COVER STORY DAVID B. STRICKLAND

PT Poultry Times Editor dstrickland@poultrytimes.com ATHENS, Ga. — An incredibly special individual known to many, particularly in the poultry industry, was honored with a classroom dedicated to him in the new University of Georgia Poultry Science Building.

That person is none other than Abit Massey, president emeritus of the Georgia Poultry Federation.

At the recent building dedication and ribbon cutting, UGA President Jere W. Morehead made the surprise announcement of this special addition to those in attendance.

“One of our guests in the audience today is an individual known by many people in Georgia as the ‘dean of the poultry industry,’ Mr. Abit Massey,” Morehead said. “Since graduating from UGA in 1949, Abit has become one of the institution’s most accomplished alumni and one of its most loyal supporters.”

Massey has many noted accomplishments with the university, and as Morehead continued, “In his capacity as executive director and president of the Georgia Poultry Federation from 1960 to 2008, and as president emeritus since 2009, he has played a central role in UGA’s relationship with the poultry industry and has served as a tireless advocate for both entities. Among his many contributions, he assisted the university in working with congress to obtain funds for the renovations and upgrade to the Southeastern Poultry Research Laboratory in Athens. He recommended funding for veterinary medicine experiments and led a coalition to build new comprehensive animal, livestock and poultry facilities at UGA. He spearheaded efforts to endow a faculty chair in poultry medicine in the College of Veterinary Medicine and steered the effort to fund offices for poultry science Extension which has led to saving the historic Four Towers Building that was slated for demolition. He’s helped the Georgia Poultry Federation bring hundreds of thousands of dollars in scholarship support each year for

Photos by David B. Strickland Poultry Times

Abit Massey, right, president emeritus of the Georgia Poultry Federation, was surprised with a classroom named in his honor at the recent dedication of the University of Georgia’s new Poultry Science Building. Massey is joined by Mike Giles, GPF president.

UGA students pursuing degrees in poultry science. And with his own funds, he created a scholarship in the College of Agricultural and Environmental Sciences for students studying poultry science or avian biology. And of course, he was an instrumental leader of the Poultry Science Building steering committee.

“So, I am proud to announce today that a state-of-the-art classroom in the new Poultry Science Building has been named the Abit Massey Classroom in honor of Abit’s love for UGA and the many students he has mentored and supported over the years.”

UGA’s new Poultry Science Building is a more than 70,000 square foot research and instructional facility that students will begin to utilize beginning in January.

“At the ceremony, it was a very pleasant surprise to hear President Morehead mention the classroom and then very exciting to see it,” Massey said in response to this dedication honor. “With seats for 100, the modern, stateof-the-art classroom will serve our outstanding Poultry Science Department and great industry very well.”

“This beautiful, new, innovative, and useful Poultry Science Building is a dramatic step POULTRY TIMES

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The Abit Massey Classroom is the largest in the new UGA Poultry Science Building. The state-of-the-art teaching room has seats for 100 students.

forward for Georgia and the poultry industry,” Massey added. “It will increase the effectiveness of teaching, research and Extension and develop more graduates for poultry careers.

Already, it has become a campus landmark – and one word describes a UGA poultry alumnus: employed. We are grateful to the University of Georgia, the State of Georgia and the donors who made it possible.”

The Abit Massey Classroom is a very distinctive feature of this new, very distinctive building.

“We are thrilled to have the largest classroom in our new Poultry Science Building named after Abit Massey, an icon for our poultry sector who remains a dedicated supporter of UGA and Poultry Science to this day,” said Dr. Todd Applegate, UGA poultry science department head and R. Harold and Patsy Harrison Chair in Poultry Science. “Our hope is that future generations of students will continue to be inspired by Abit’s leadership. We are truly grateful to UGA President Morehead who provided a matching challenge and the private donors who contributed to make this space a reality.”

In addition to this special classroom, the Georgia Poultry Federation has sponsored an office space for graduate students.

Mike Giles, GPF president, said, “It is an honor for the Georgia Poultry Federation to be part of the industry support for the building, and it is particularly gratifying to know that (Continued on page 20)

Joel Brandenberger to retire as National Turkey Federation president and CEO WASHINGTON — After 33 years with the National Turkey Federation, including 17 years as president and CEO, Joel Brandenberger will retire on June 30, 2024.

The announcement was made on Oct. 4 by NTF Chairman Steve Lykken, Jennie-O Turkey Store.

“On behalf of the NTF Executive Committee, Board of Directors and membership, I would like to thank Joel for his decades of service to the industry,” Lykken said. “He took over as CEO shortly before the Great Recession, and he led the federation through that crisis, two major outbreaks of highly pathogenic avian influenza, the COVID-19 pandemic, significant food safety and animal health regulatory changes, renewable fuels legislation that drastically altered industry input costs, trade disruptions and the emerging carbon dioxide crisis.

I can’t imagine a more eventful

search to identify a new president and CEO to lead NTF. Brandenberger thanked the federation’s members and the NTF team for their support.

“No trade association in the food and agriculture industry is blessed with a leadership or membership more dedicated to ensuring their association’s success,” he said. “While fierce competitors in the marketplace, NTF’s members and leaders pulled together as a united front in advocating for the industry in Washington and promoting turkey products and the industry’s image.”

“I also was fortunate to have an incredible team of professionals who worked tirelessly to fulfill the federation’s mission and goals,” he added. “They are passionate and dedicated to the belief that NTF, like the industry itself, will always ‘punch above its weight’ every day and in every

Brandenberger tenure as an association CEO, and we are grateful for Joel’s leadership.”

Lykken said the federation will conduct a thorough, nationwide

circumstance. The unwavering support and hard work of the team and the members has been essential to the success we have enjoyed.”

Brandenberger joined NTF in May 1991 as director of public affairs. He was promoted to vice president of legislative affairs in 1995 and senior vice president for legislative affairs in 2001 before becoming NTF’s fifth CEO in December 2006.

A native of Houston, Texas, Brandenberger is a distinguished alumnus of Texas Tech University, where he graduated in 1982 with a journalism degree. Prior to joining NTF, he was a newspaper reporter and editor before working for legislative offices in the Texas Senate and U.S. House of Representatives.

He and his wife, Susan, plan to spend retirement at their homes in Florida and Utah.

The Planner Affairs to represent USAPEEC in ASEAN region TUCKER, Ga. — The Planner Affairs, a Singapore-based food and beverage industry marketing consulting firm, takes over as the consultant for the USA Poultry & Egg Export Council in ASEAN (Association of Southeast Asian Nations) region markets as of Oct. 1.

The company, founded in 2017 by food and beverage industry entrepreneur Thomas Tan, succeeds longtime USAPEEC ASEAN Director Margaret Say, who is retiring, and Manager Maria Cheong, who will stay on with The Planner Affairs, ensuring a smooth transition and continuity in USAPEEC programs and services.

“We are incredibly thankful to Margaret Say and Maria Cheong for their work and dedication building the U.S. poultry and egg market in ASEAN over the last 40 years,” said Greg Tyler, USAPEEC president and CEO. “The Planner Affairs has been working on USAPEEC projects for the last several years and has been creative

and effective in their implementation. Change is difficult, but we are excited to see what they do to help increase demand in the ASEAN region.”

The company’s staff has been working with Say and Cheong since 2019, including the 2023 Food & Hotel Asia show in Singapore, and other projects.

The Planner Affairs provides services including project planning and execution, roadshow marketing, digital marketing, and photo, video, and design services, helping connect suppliers to merchants and merchants to consumers.

USAPEEC will maintain separate consultants in the Philippines and Vietnam.

Say and Cheong recently were honored in Singapore at a trade reception attended by more than 125 members of the local trade, as well as representatives from several USAPEEC members, Tyler, and USAPEEC Director of Global Marketing Leah Mulcahy.

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USAPEEC

Thomas Tan, right, and his marketing firm, The Planner Affairs, take over as the ASEAN consultant for the USA Poultry & Egg Export Council. Joining Tan is Greg Tyler, USAPEEC president and CEO. 8

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Taking a look at Thanksgiving, turkey production for this year consumers in more than 45 countries. Butterball says, it “is committed to being an industry leader in quality, food safety and animal care and well-being, and was the first major turkey company to voluntarily achieve certification through American Humane.” Butterball has approximately 6,500 employees within its production facilities, live operations, and offices. The employees are spread across Arkansas, Illinois, Kansas, Missouri, and North Carolina.

BY ELIZABETH

PT BOBENHAUSEN Poultry Times staff ebobenhausen@ poultrytimes.com

GAINESVILLE, Ga. — Thanksgiving is right around the corner, and Butterball has shared its yearly 2023 “Thanksgiving Outlook” which notes its customer strategies and responses.

Butterball and the company Circana collaborated to establish an online survey for a national representative sample of 1,838 consumers. The survey lasted from July 3-July 14. Butterball said in a statement in regard to the study, “According to the findings, people are optimistic and planning to celebrate – with turkey as the centerpiece – again this year, but inflation is top of mind for many. Notably, 79 percent of consumers who plan to celebrate Thanksgiving expect inflation to impact their plans. However, holiday hosts remain committed to serving turkey, with 82 percent still planning to serve it.”

Important takeaways from the study include: • Consumers are looking forward to celebrating together.

• 89 percent of consumers plan to host or attend a celebration of the same size or larger this year.

• The anticipated average size of celebrations is 9 people – back to pre-pandemic numbers.

• 83 percent of those planning to celebrate Thanksgiving associate the holiday with family; 74 percent associate it with togetherness.

• Consumers are dedicated to celebrating with turkey at the center of their tables.

• Turkey remains the most popular part of the meal, followed by stuffing, pie and potatoes.

• 79 percent of people serving turkey intend to purchase a whole turkey (fresh or frozen).

• 81 percent of hosts plan to buy the same size or larger turkey this year.

Consumers are also planning several ways to control the costs of their celebrations, including:

Fun facts about ‘Turkey Day’

gathering around turkey specifically,” Chad McFadden, senior retail brand manager at Butterball, said. “We’re proud to play a part in helping to bring people together and pass love on this holiday season.”

Butterball Corp., headquartered in Garner, N.C., has been operating for 60 years, and provides sales and foodservice goods for

• 29 percent will ask guests to bring part of the meal.

• 16 percent will ask guests to share the expense of the meal.

• 14 percent will host less formal gatherings.

“While inflation remains top of mind, it’s encouraging to see consumers’ continued dedication to gathering with friends and family this holiday season, and to POULTRY TIMES

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Thanksgiving is one of the most popular holidays in the United States comprised of traditions like turkey, stuffing and football. The first Thanksgiving feast lasted for three days. According to the United States Census Bureau, President Abraham Lincoln made Thanksgiving a national holiday on Oct. 3, 1863. He declared that the last Thursday in November to be designated for Thanksgiving.

However, President Franklin Roosevelt stated that Thanksgiving ought to be commemorated on the fourth Thursday so people can start Christmas shopping early.

There are towns and townships across the U.S. that have been named after the iconic dishes turkey and cranberry.

The Census Bureau states that these towns and townships are: • Turkey Creek, Louisiana.

• Turkey, Texas.

• Turkey, North Carolina.

• Turkey Creek, Arizona.

• Cranberry township, Butler County, Pennsylvania.

• Cranberry township, Venango County, Pennsylvania.

The Census Bureau also notes the largest turkey producing states as: • Minnesota (37.5 million) • North Carolina (28 million) • Arkansas (27 million) • Indiana (20.5 million) • Missouri (17.5 million) • Virginia (14.6 million) These six states comprise about 69 percent of turkeys produced in the U.S.

VIEWPOINT

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The turkey industry is ready for the holidays POULTRY TIMES

WASHINGTON — Autumn carries different meanings for many people, but for the turkey industry it is the beginning of the busy holiday season and a time to reflect on the challenges we’ve faced during the year and the ones that will lie ahead in 2024.

HPAI and supply

COMMENTARY BY Steve Lykken National Turkey Federation Steve Lykken, group vice president Hormel/Jennie-O Turkey Store, is the 2023 chairman of the National Turkey Federation.

The Highly Pathogenic Avian Influenza (HPAI) outbreak that began in February 2022 has claimed more than 10 million turkeys in the last 20 months, the industry as well as the federal state and local governments can point to significant enhancements in biosecurity and disease response compared to the 2015 outbreak.

Farm-to-farm transmissions decreased significantly; the outbreak was driven this time by higher viral loads in wild birds and a more heat-resistant strain of the virus. As several recent cases have demonstrated, HPAI is still a threat to the commercial turkey industry, even if losses have been significantly lower this year than in 2022.

Turkey readily available In holiday seasons where HPAI or supplychain issues have caused some production disruptions, you will see speculation about whether turkey will be readily available in grocery stores.

Rest easy.

USDA production and cold storage data confirms turkey products will be readily available for consumers to purchase and enjoy as part of their holiday meals. Members of the U.S. turkey industry are committed to supplying nutritious food to the American people and the world, and the turkey industry is wellequipped to continue this important mission.

Much like many other American families that celebrate holidays such as Thanksgiving, turkey is always the centerpiece of my family’s meal. Here’s a tip: make plans to secure your holiday turkey ahead of Thanksgiving to help ensure you get the bird of your choice.

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“I know I am not the first person to say this, but the greatest asset of the turkey industry truly is our people.”

No matter the weight or size of turkey you have in mind, specialty turkeys can be ordered in advance to meet your specific needs.

National Thanksgiving turkey presentation Outside of the Thanksgiving holiday itself, a special tradition that takes place this time of year is the National Thanksgiving Turkey Presentation. The National Turkey Federation (NTF) first presented the National Thanksgiving Turkey to President Harry Truman at the White House in 1947. Since then, the event has become highly anticipated signaling the unofficial beginning of the holiday season and providing the President and the nation an opportunity to reflect publicly on the meaning of Thanksgiving and the bounty of American agriculture.

I am hopeful to be able to participate in the ceremony this year, not only on behalf of NTF but on behalf of my company, Jennie-O Turkey Store.

USDA Agricultural Research Service

The 2023 Presidential Flock is being raised in my home state of Minnesota as we speak receiving the best care and conditioning possible ahead of their trip to the oval office. It would be an honor to be a part of such a fun, light-hearted national tradition.

Other priorities I know I am not the first person to say this, but the greatest asset of the turkey industry truly is our people. The NTF membership and staff collectively work together to serve in the best interests of the turkey industry.

Although holiday season preparations are in full swing now, our industry has been focused on many other priorities throughout this year including the 2023 Farm Bill, food safety, carbon dioxide availability and new trade

Time to be thankful

opportunities.

These priorities will have a significant impact on the industry for years to come, and while progress has been made on a number of fronts, there is still a lot of work to be done. I feel confident that we will continue working together to secure the support and resources needed for the industry to grow and remain successful.

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As the 2023 chair of the National Turkey Federation, I am proud of all the contributions our members have made to ensure turkey is on Americans’ holiday tables this year. The hard work and dedication of the men and women on the farm, in the plant and everywhere in between who play a role in the 11

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production, processing and delivery of turkey products is how our industry stays on track.

Their dedication is truly something to be thankful for. It has been an honor to represent them, and I look forward to the advancements the industry will make in the next year. Happy holidays on behalf of the U.S. turkey industry!

BUSINESS

POULTRY TIMES

First Lady gets firsthand industry look and tour at an Ohio egg farm POULTRY TIMES

RAYMOND, Ohio — First Lady Dr. Jill Biden celebrated America’s egg farmers on World Egg Day on Oct. 13 by visiting and touring the facilities at Outward Farms, a family-owned egg farm in Raymond, Ohio, that produces USDA Certified Organic cage-free eggs. Biden learned firsthand from third-generation egg farmer Sandra Lausecker, founder and CEO of Outward Farms, about what it takes to produce eggs, get them to market and feed America’s families.

The tour was hosted by the American Egg Board with Outward Farms, and it celebrates U.S. egg farmers’ decades-long support of the annual White House Easter Egg Roll. During the 2023 partnership with the American Egg Board and the White House Easter Egg Roll, America’s egg farmers donated more than 5.5 million eggs to food banks across the country in the weeks leading up to Easter and Passover. The donation was part of the “Fighting Hunger by the Dozens” egg drive.

“This is a big day for egg farmers across the country. We are honored and absolutely thrilled — on World Egg Day — to offer the First Lady of the United States a front-row seat to experience the amazing dedication that egg farmers, like the Lauseckers at Outward Farms, give in their daily work to annually produce the 100 billion wholesome, nutritious eggs that Americans count on and love,” said Emily Metz, AEB president and CEO. The tour offered Biden and guests an in-depth look at Outward Farms’ operations, from spending time with the hens and understanding what goes into keeping them strong and healthy, to learning about the Page 12 | Poultry Times

Erin Scott, official White House photographer

First Lady Dr. Jill Biden, right, recently toured family-owned Outward Farms in Raymond, Ohio, and got to see firsthand what goes into producing eggs. Joining Biden is Sandra Lausecker, left, founder and CEO of Outward Farms, and Emily Metz, center, American Egg Board president and CEO.

such as renewable energy and a unique manure management program, feature an overview of our future Education Center, and share the incredible work that U.S. egg farmers do each day to bring nutritious, high-quality eggs to Americans makes me very proud,” Lausecker said. “We take the health and safety of our birds and disease prevention extremely seriously, and worked to ensure that this very special tour could be accomplished while maintaining the highest levels of biosecurity and disease prevention.”

stringent on-farm measures taken to ensure food safety, to seeing how eggs are washed and inspected before being delivered fresh to stores.

The tour also acquainted Biden and guests with the rigorous and comprehensive biosecurity protocols egg farms across the country have implemented to protect their flocks from avian diseases like highly pathogenic avian influenza, commonly known as bird flu, AEB noted.

“The opportunity to showcase our innovative approach to egg farming, sustainability efforts POULTRY TIMES

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The tour took place on World Egg Day 2023, an annual event when egg lovers worldwide recognize the remarkable nutritional, environmental and societal benefits of eggs, and celebrates the exceptional contribution eggs make in supporting people globally, AEB said, adding that the 2023 World Egg Day theme was “Eggs for a healthy future” and highlighted the unmatched nutritional power of the incredible, invaluable egg and its potential to combat common nutrient deficiencies across the world.

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IPPE 2024 attendee registration and housing now open ATLANTA — Attendee registration and general housing for the 2024 International Production & Processing Expo (IPPE) is now open.

Attendees will ‘EXPERIENCE IT ALL’ at the world’s largest annual display of technology, equipment, supplies and services used in the production and processing of eggs, meat and poultry, and those involved in feed manufacturing.

With more than 588,500 square feet of exhibit space and 1,185plus exhibitors, the 2024 IPPE is on track to be one of the top three largest shows in the Expo’s history.

Be sure to register online to receive a discounted price of $80 through Jan. 12, 2024. Beginning Jan. 13, the registration rate is $130.

“IPPE’s extensive range of solutions draws industry leaders worldwide that are committed to business development, implementing best practices, updating operations and remaining competitive. We look forward to welcoming our domestic and international attendees to the 2024 IPPE!” IPPE show management noted.

The 2024 IPPE will offer attendees the opportunity to build relationships, find new suppliers and vendors, and connect with colleagues from around the world in one place, at one time. Sponsored by the American Feed Industry Association, North American Meat Institute and U.S. Poultry & Egg Association, the IPPE trade show floor will showcase the newest solutions, technologies, research, processes, services, and products that the global animal food and protein industries have to offer.

More than 80 hours of world-class education programs will also be presented throughout the week, along with numerous on-floor attendee activities and networking opportunities.

Through Jan. 12, the “Members to Atlanta” (M2A) program allows qualified attendees from member companies of all three associa-

tions engaged in the production of poultry, eggs and meat for consumption, production of feed, and for pet food manufacturers to attend complimentary. The program is supported through the sponsorship of elite IPPE exhibitors, which include Aviagen, CEVA Animal Health, Cobb-Vantress, Inc., Elanco Animal Health, Georgia Poultry Equipment Co., Heat and Control, Huvepharma, Jamesway, Kemin Industries, Inc., Soybean Meal Information Center, Vetagro and Zoetis.

“Thanks to these exhibitors’ generous support of the M2A program, we are able to continue to grow IPPE attendance, attracting a global audience of meat, poultry and egg, and animal food professionals,” said IPPE show management.

IPPE will take place Jan. 30Feb.1, 2024, at the Georgia World Congress Center in Atlanta, Ga. For more information and to register for the 2024 IPPE, visit www. ippexpo.org.

highly respected figure. Outside of his professional endeavors, he enjoys engaging in outdoor activities, supporting the Georgia Bulldogs, and playing music in his local church band.

The Annual Convention is a ticketed event, and the member breakfast requires an additional ticket. However, the showcase on Tuesday is free of charge for all buyers. If you would like further information regarding the NPFDA Annual Convention and Showcase, visit www.npfda.org.

Peco Foods expands leadership team with new promotions TUSCALOOSA, Ala. — Peco Foods is expanding its senior leadership team with the promotions of Cameron Sanders and John Taylor Hickman. Sanders will serve as Peco’s corporate director of animal health & welfare and sustainability; and Hickman will be the corporate director of feed ingredients and land management.

Previously the corporate animal health & welfare Manager, Sanders’ new position will be responsible for directing Peco’s efforts in policy, training, auditing, and research & development related to animal health & welfare, while also leading Peco’s sustainability efforts pertaining to resource management and environmental stewardship, the company noted.

“At Peco, we respect all aspects of sustainability and are committed to setting the industry standard while doing the right things for the environment, our animals and our people,” said Mark Hickman, Peco Foods president and CEO.“Cameron has demonstrated his dedication to not only our company but to the communities we serve, and we are confident he will lead us in advancing our sustainability journey and providing the best care possible for our birds.”

Sanders earned a bachelor’s degree in poultry science-production from Mississippi State University with a specialization in global business at Troy University.

He has held varying roles at Peco since 2016 and has been instru-

NPFDA announces breakfast speaker for annual convention ST. MARYS, Ga. — The National Protein and Food Distributors Association (NPFDA) announces that Georgia Agriculture Commissioner Tyler Harper has been selected as the breakHarper fast speaker for the 2024 NPFDA Annual Convention and Showcase. This event will take place at the Hyatt Regency, Atlanta, Ga., from Jan. 29-Feb. 1, 2024. The NPFDA Member Breakfast will be Wednesday, Jan. 31, 8-10 a.m.

Harper, a seventh-generation farmer, small business owner, former state senator, and Georgia’s 17th agriculture commissioner, has deep roots in South Georgia. His academic achievements at the University of Georgia and Abraham Baldwin Agricultural College, active involvement in his community and leadership roles within various organizations make him a POULTRY TIMES

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mental in progressing Peco’s animal health & welfare program and biosecurity procedures. He also currently serves on the National Chicken Council’s Broiler Welfare Committee.

Previously the feed ingredient purchasing manager, John Taylor Hickman will now be responsible for overseeing feed ingredient purchasing, feed mill operations and the working relationships with Peco’s farmers.

“Our relationships with local family farmers and the communities we serve are vital to building a sustainable supply chain for everyone,” said Roddy Sanders, Peco Foods executive vice president and director of live operations. “John Taylor is a natural connector who builds strong relationships with our family farmers and puts quality above all else. We look forward to seeing our grain purchasing and feed mills continue to grow under his leadership.”

Hickman earned his bachelor’s degree from the University of Alabama in commerce and business administration with a management concentration and a minor in natural resources and land management. After completing the Management Training Program at Keystone Food Group, Hickman began working with Peco full time in 2016 and has held several positions within the company.

Peco supplies a broad range of products and services to national restaurant chains, regional foodservice distributors, retail grocers and international accounts. Headquartered in Tuscaloosa, Ala., Peco has more than 7,500 team members across Alabama, Arkansas and Mississippi.

Fieldale Farms honors employee with Katie Hatfield Pursuit of Excellence Award GAINESVILLE, Ga. — Fieldale Farms has announced the recipient of its prestigious Katie Hatfield Pursuit of Excellence Award.

This award is presented annually to further process facility employees who demonstrate exceptional dedication, commitment, and outstanding contributions to the company.

This year, Fieldale recognizes Michael A. Mason as the deserving recipient of this award. Mason (Continued on next page)

“Fieldale Farms would like to extend its heartfelt congratulations to Michael A. Mason and the other nominees on this remarkable achievement,” the company said. “We would also like to express our appreciation to all employees for their dedication and hard work, which continues to drive our company forward.”

PEAK 2024 general booth sales are open (Continued from previous page)

has consistently exhibited excellent performance and has been a true asset to our organization, the company said, adding that he joined the team in August 2019 as a jack driver ensuring his coworkers had a steady supply of materials for their daily production. Since then, he aids in the training of new jack drivers and has expanded his coverage area to ensure his team’s performance.

BUFFALO, Minn. — General booth sales for PEAK 2024, formerly called the Midwest Poultry Federation Convention, are open at www.midwestpoultry.com.

Show dates are April 17-19, 2024, at the Minneapolis Convention Center in Minneapolis, Minn.

PEAK is the nation’s largest trade show and convention in North America focused exclusively on the business and food production of poultry and offers a full array of education, networking events, and a large trade show experience.

The selection process was particularly challenging this year, with several outstanding employees nominated for the Katie Hatfield Pursuit of Excellence Award, the company added.

Fieldale Farms also recognizes three additional nominees for their contributions and dedication: Sixto Herrera, who joined the company in 2006; Quilvio A De La Cruz, who joined the company in 2020; and Joel Bernabe, who joined the company in 2014.

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Booth opportunities are in limited supply, thanks to all of the returning exhibitor companies that already booked their spaces. Companies will want to act quickly to secure their space once general booth sales are open, the federation notes.

Contact Tonia Evans with any exhibit-related questions at tevans@midwestpoultry.com or 763-284-6763.

New company, Jarrett Foods, announces location for first further processing facility CANON, Ga. — Jarrett Foods, a recently launched custom poultry processing solutions company, has closed on property in Franklin County, Ga. and has begun construction and renovations on its first facility.

The new poultry processing complex will be located on Grady School Road in Canon, Ga., just

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four miles from Interstate 85.

The initial startup and renovations investment of $14 million has been earmarked for the existing 44,853-square-foot building and the construction of the new additions. When construction is projected to be completed at the end of the first quarter of 2024, the new facility will total 53,972 square feet.

Heath Jarrett, who has more than 30 years of poultry industry experience, will serve as the CEO for Jarrett Foods, a locally and family-owned company.

“I am excited to establish our headquarters and custom poultry processing facility in Franklin County, and in doing so create jobs for the community,” Jarrett said.

“When we plan to open in 2024, we will start our operations with a team of 70 employees and plan to increase the number to 300 a year later.”

Located in the heart of Northeast Georgia’s poultry industry, Jarrett Foods will provide highquality products including whole bird cut-up, custom breast and thigh deboning, breast and tender hand portioning, marination, and re-packing services, the company

noted.

“We look forward to serving our customers with processing solutions tailored to their specific needs,” Jarrett added. “Our plant will feature a full range of furtherprocessing capabilities. Through our innovative approach, we will maintain high consistency in our production process in order to produce the highest quality poultry products.”

The announcement made during the FSPCA’s recent annual conference recognized Huddleston for the number of participants trained and FSPCA Preventive Controls for Animal Food certificates issued between Aug. 15, 2022, and Aug. 15, 2023.

“This award signifies AFIA’s deep commitment in ensuring the safety of the animal food supply and Gary’s excellent ability to share his knowledge and experience with manufacturers so they can create and manage robust animal food safety plans,” said Leah Wilkinson, AFIA’s vice president of public policy and education.

“This is crucial in today’s world where animal food safety is paramount, and regulations impacting feed and pet food manufacturers are constantly evolving. We congratulate Gary for his dedication and a job well done.”

The PCQI training program is designed to provide individuals with the knowledge and skills needed to develop and implement animal food safety plans in compliance with the Food Safety Modernization Act (FSMA) regulations. The AFIA hosts PCQI training annually and upon request

AFIA’s Huddleston earns PCQI lead instructor recognition

ARLINGTON, Va. — The Food Safety Preventive Controls Alliance named the American Feed Industry Association’s Gary Huddleston, director of feed manufacturing and regulatory affairs, Huddleston as one of its top 10 instructors in the country for Preventive Controls Qualified Individual (PCQI) training for animal food.

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with members looking to customize their training, focusing on the requirements and considerations of animal food manufacturers.

“I always tell our members that PCQI training is the best way for their employees to learn how they can help their facility comply with the FSMA animal food regulations and prepare for inspections,” Huddleston said. “By having employees properly trained, it ensures the safety of their animal food products and plays a vital role in protecting the health of consumers, while building multiple layers of defense against potential hazards.”

The AFIA encourages facility quality and regulatory employees and any other manufacturing employees seeking to understand more about FSMA animal food rules to complete this course, the association said.

The AFIA’s 2024 PCQI training will be held June 4-5, 2024, in Nashville, Tenn., and has been approved for nine credits through the American Registry of Professional Animal Scientists (ARPAS). Registration will open in the spring at (Continued on next page)

production is forecast at 356,000 bales, unchanged from the previous forecast but down 24 percent from 2022. All cotton area harvested is forecast at 8.02 million acres, unchanged from the previous forecast, but up 10 percent from 2022.

Objective yield and farm operator surveys were conducted between Sept. 23 and Oct. 5 to gather information on expected yield as of Oct. 1. The objective yield surveys for corn, cotton, and soybeans were conducted in the major producing states that usually account for about 75 percent of U.S. production. Randomly selected plots were revisited to make current counts.

The farm operator survey was conducted primarily by telephone with some use of mail, internet, and personal enumeration. Approximately 7,800 producers were contacted during the survey period and asked questions about probable yield.

(Continued from previous page)

www.afia.org/events.

Corn production forecast down from last month but up from last year WASHINGTON — Corn and soybean production is down from September 2023, according to the Crop Production report recently issued by the USDA’s National Agricultural Statistics Service. Corn production is forecast at 15.1 billion bushels, down less than 1 percent from the previous forecast but up 10 percent from last year; soybean growers are expected to decrease their production 4 percent from 2022, forecast at 4.10 billion bushels.

Based on conditions as of Oct. 1, corn yields are expected to average 173 bushels per harvested acre, down 0.8 bushel from the previous forecast and down 0.4 bushel from 2022. Area harvested for grain is forecast at 87.1 million acres, unchanged from the previous forecast.

Also based on conditions as of Oct. 1, soybean yields are expected

to average 49.6 bushels per acre, down 0.5 bushel from the previous forecast but unchanged from 2022. Area harvested for beans in the United States is forecast at 82.8 million acres, unchanged from the previous forecast, but down 4 percent from 2022.

The September report also included a production forecast for U.S. cotton. All cotton production is forecast at 12.8 million 480-pound bales, down 2 percent from the previous forecast and down 11 percent from 2022.

Based on conditions as of Oct. 1, yields are expected to average 767 pounds per harvested acre, down 19 pounds from the previous forecast and down 183 pounds from 2022. Upland cotton production is forecast at 12.5 million 480-pound bales, down 2 percent from the previous forecast and down 11 percent from 2022. Pima cotton

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Process Expo announces new identity, changing name to EATS CHICAGO — Event organizers,

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Messe Frankfurt Inc. and the Food Processing Suppliers Association have announced a new brand identity for Process Expo, along with a new strategic vision for the show. At the heart of this rebranding is the change of the name to EATS — the Equipment And Technology Show for Food & Beverage.

Unveiling the new show name and logo during this year’s event’s opening day press conference, Constantin von Vieregge, president and CEO, Messe Frankfurt Inc., said, “In the last few years, the F&B industry has truly evolved and expanded its offerings within new sectors such as alternative proteins, pet food, functional beverages, and more, making this the right time to refresh the brand

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identity of our show. It’s not just a name change, it’s carrying forward a new vision. EATS will be the platform where innovation, collaboration, and progress thrive to create a strong business, knowledge, and a growth-driven environment for the industry.”

“This evolution of the show is fully embraced by FPSA leadership as it will serve to further strengthen our platform as the premier showcase of manufacturing solutions for the food and beverage industry,” said David Seckman, FPSA president and CEO. “With the rapid pace of change in this dynamic industry, it makes sense for us to continually look at our event and shape it in ways that brings ever more value to our constituents including both suppliers to the industry as well as the end user. We are confident that EATS is yet one more step in that direction.”

The event, now officially titled EATS, marks a pivotal shift in the approach to expand the show, organizers noted, adding that, continuing to lead the industry in food technology, EATS will gather the world’s food and beverage processors, packaging professionals, and equipment manufacturers.

Multivac Inc., said, “What differentiates EATS is that it will bring together ideas and innovative technology that span the entire food and beverage processing and packaging industry on a single platform giving us the opportunity to showcase our strength in diverse verticals.”

“The transition reflects our commitment to evolve,” von Vieregge added.“We’re modernizing the concept by building programs that will capture industry trends and target key growth sectors for the food and beverage industry.”

The first edition of the new EATS show will be Oct. 28–30, 2025, at McCormick Place in Chicago, Ill. For more information, visit www. theEATSshow.com.

Currently, the event showcases all aspects of food and beverage processing, uniting every industry sector. This core concept does not waiver with the new branding but is enhanced with the increased focus on eight targeted areas: Bakery, Beverage, Cannabis, Dairy, Pet Food, Prepared Food, Proteins and Sweets.

“We have been proud supporters of Process Expo since its very inception in 2010. The ambitious move to revamp the identity of an already successful show signifies that the organizers are leaders in their vision and growth plans,” Brian Perkins, president of Provisur Technologies, said.“We are excited to embrace the new identity and look forward to strengthening our relationship as an exhibitor at EATS 2025!” He added that “features like the Women’s Alliance Breakfast, the DEFEAT Hunger campaign, and the support extended to the industry make it obvious that the event is just as much about genuine, in-person human connection as it is about showcasing new F&B technologies. EATS reflects this vision, and we are excited about the launch.”

Extending his support, Matt Malott, president and CEO of

Case Farms facility reaches 3M hours without lost-time accident MORGANTON, N.C. — Case Farms achieved a new safety mile-

stone on Oct. 10 after its Morganton, N.C., processing facility reached 3-million-man hours without experiencing an Occupational Safety and Health Administration recordable lost-time accident.

“This is a monumental achievement and wouldn’t be possible without the complete commitment from every Morganton team member,” said Tyler Parlier, Case Farms regional safety manager of North Carolina divisions. “The Morganton teams’ dedication to safety is unquestionable, and every team member should be proud of making this happen. We will continue to keep safety at the forefront of what we do as we push towards the next safety landmark.”

This is the second time the Morganton facility has reached a significant safety milestone this year.

Over the past decade the Morganton Complex has reached the 1-million-man hour mark on four separate occasions, the 2-millionman hour mark earlier this year, and now the 3-million-man hour mark.

An OHSA recordable lost-time accident occurs when an em(Continued on next page)

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ployee receives an injury where a doctor has determined that the person cannot come to work until fully recovered. Typically, it takes about five to six months for a facility to reach 1-million-man hour without a lost-time accident.

In addition to efforts made by employees, Case Farms added that it implements a company-wide worker safety program comprised of core elements that are essential to achieving and maintaining a strong safety and health program.

Egglife Foods secures full distribution with Food Lion CHICAGO — Egglife Foods Inc. announces that its Egglife wraps are now available at Food Lion.

The grocery chain will carry Egglife original and everything bagel flavors throughout its more than 1,100 stores in the Southeastern and Mid-Atlantic regions of the country.

“We’re thrilled to hit the shelves of Food Lion and expand our geographic reach to more people

across the Eastern United States,” said David Kroll, CEO of Egglife Foods. “Our growing list of national and regional retail partners is driven by Egglife’s unmatched nutritional profile, clean ingredients, versatility and unique flavors that let health-conscious consumers enjoy the foods they love while fueling their bodies with the nutrition they need.”

Food Lion, owned by one of the world’s largest food retail groups,

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Ahold Delhaize, is the latest retail banner within the portfolio to carry Egglife egg white wraps.

Other Ahold Delhaize retail banners that carry Egglife egg white wraps include Stop & Shop, Giant Martins and Giant Food.

“We’ve seen strong distribution growth within the Ahold Delhaize portfolio of brands in a short period of time; that speaks volumes about the shared commitment of Egglife and each banner to provide

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as many consumers as possible with access to delicious and nutritious better-for-you food alternatives,” Kroll added.

Egglife wraps are made with cage-free egg whites and simple ingredients. With five or more grams of protein, less than 35 calories, less than 1 gram of carbohydrates and 0 grams of sugar, Egglife wraps offer an alternative to traditional breads, wraps or tortillas, the company said.

For more information, visit www.egglifefoods.com.

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Tyson Foods combines its Prepared Foods and Growth teams

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SPRINGDALE, Ark. — Tyson Foods recently announced it will combine its Prepared Foods business unit with the company’s Growth organization. Melanie

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Boulden has been named group president of Prepared Foods, an expansion of her current role as chief growth officer at Tyson Foods.

This approach will directly support the company’s vision and strategy focused on value creation, continued growth and the customer and consumer experience, Tyson Foods noted, adding that, Boulden will now oversee Tyson Foods’ broad retail, foodservice and ecommerce portfolio which includes the company’s brands such as Tyson®, Jimmy Dean®, Hillshire Farm® and Ball Park®.

Boulden has made an immediate impact since joining Tyson Foods in February 2023 and is a proven marketing and operations leader in the consumer-packaged goods industry.

Prepared Foods represents a growth pillar for Tyson Foods and has delivered strong performance and increased volume as it continues to gain market share. The combined Prepared Foods and Growth organizations will continue to focus on brand building, operational excellence and routeto-market expansion, while fostering greater speed and agility

through collaboration.

“Creating a more unified team across Prepared Foods and Growth empowers us to anticipate and respond to business challenges and opportunities with greater impact,” Boulden said. “As we continue to build for the future, we remain committed to fostering the customer and consumer-centric approach that will drive us forward and help us deliver results against our strategy.”

“I am fully confident we have the right enterprise leadership team in place to drive growth across our entire business,” said Donnie King, Tyson Foods president and CEO. “The categories we operate in present unique challenges and as the industry leader, we believe our strategy and structure position us to win in today’s marketplace.”

beef and instead featuring Zaxby’s signature fried or grilled chicken, savory garlic aioli, and a combination of melted American cheese, grilled peppers and onions served on a toasted hoagie roll.

“Philadelphia and I have a decades long history,” said Dolph Lundgren, star of the new advertisements.“So when Zaxby’s came to me ready to take on the city’s iconic sandwich with a Philly of their own, I knew it would be fun to be part of this campaign.”

After all, the mere existence

Zaxby’s trolls Philadelphia in campaign starring Dolph Lundgren ATHENS, Ga. — Zaxby’s® is putting its own spin on an all-time classic: the Philly cheesesteak. For their Philly, Zaxby’s is ditching the

of the saucy new Fried Chicken Philly is fuel for some spirited debate about the reign of the Philly cheesesteak, Zaxby’s added. To spur the conversation, the brand decided to go all in, daring to show off its mouthwatering sandwich in Philadelphia itself.

While Zaxby’s has more than 900 locations throughout the U.S., the closest restaurant is 169 miles away from Philadelphia in Virginia. Undeterred, Zaxby’s has brought the Fried Chicken Philly (Continued on next page)

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to the “City of Brotherly Love” via a series of boastful billboards, only in Philadelphia. With lines like “Just like the Philly you know and love, but good,” and “Finally, the Philly done right,” the campaign has gotten Philadelphians talking.

“This sandwich and campaign poses a provocative question: could we as Zaxby’s take an iconic sandwich and make it better?” said Patrick Schwing, chief marketing and strategy officer at Zaxby’s. “When you take on a beloved, iconic sandwich like the Philly, you better be sure it can stand up to even the most discerning critic. After a year of development and testing, we knew we had a sandwich worthy of the name ‘Philly’. And what better place to debut this sandwich than Philadelphia. For those who don’t believe, we invite you to come to your closest Zaxby’s and come try it.”

And so far, the campaign is working. In the first three weeks, the Fried Chicken Philly has beat sales expectations, selling at almost three times the forecasted rate, the company added.

Putting its money where its mouth is, the company is even considering setting up a pop-up food truck in the coming weeks in Philadelphia itself, so local residents will be able to judge for themselves which sandwich is the true champion.

Elements of the campaign include: • TV Commercials: In a series of spots featuring Dolph Lundgren, the action star is shown on the iconic steps of the Philadelphia Art Museum touting the deliciousness of Zaxby’s newest sandwich.

• Billboards: Outdoor billboards will run in key locations in Philadelphia unveiling the launch of this disrespectfully delicious sandwich. You can take a look at the OOH here.

• Food Truck Pop-up: With the nearest Zaxby’s being more than one hundred miles away, Zaxby’s is considering setting up a Philly Food Truck right in the heart of the city, offering a free sandwich to any brave soul willing to declare, “The best Philly is the Zaxby’s Fried Chicken Philly.”

(Continued from page 7)

the Federation’s contributions will be acknowledged inside the building as students, faculty and researchers work there to advance our industry in the decades to come.”

“We are very happy that the new Poultry Science Build-

ing has been completed on the campus of the University of Georgia,” Giles added. “We appreciate the leaders at the University of Georgia who led the effort, each of the donors who made the building possible, and (Georgia) Gov. Kemp and the Georgia legislature for their strong support of the project.”

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The Georgia Poultry Federation has sponsored a special office space for graduate students in the new UGA Poultry Science Building. Abit Massey, right, president emeritus of the Georgia Poultry Federation, and Mike Giles, GPF president, checked out this new study space during the building’s recent dedication.

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Have any Thanksgiving meal prep questions? Jennie-O has the answers WILLMAR, Minn. — The makers of the Jennie-O® turkey brand has announced that the Jennie-O 1-800-TURKEYS hotline began Nov. 1.

From when to thaw your turkey and how to prevent an overcooked bird, to stretching portions when unexpected guests show up at your holiday gathering, 1-800-TURKEYS has the answers to these questions and more. The 1-800-TURKEYS hotline, now in its 16th year, will be available daily from Nov. 1 through Nov. 26, the Sunday after Thanksgiving.

Home cooks can reach JennieO turkey experts in numerous ways, including: • Phone: Call 1-800-TURKEYS or text “TURKEY” to 73876. Consumer engagement experts will answer your questions and assist you in the kitchen.

• Live Chat: Chat live with consumer engagement experts at jennieo.com/contactus for all of

your holiday needs.

• Website: Visit www.jennieo. com/how-tos/ for recommendations on thaw time, how much turkey you will need, how to prep your bird and much more.

• Social Media: Visit the brand’s Instagram, Facebook, X, YouTube, TikTok and Pinterest channels for menu inspiration and tips.

“While Thanksgiving is one of America’s favorite holidays, we know it can be stressful and chal-

lenging for the host,” said Kim Anderson, Jennie-O senior brand manager. “That’s where JennieO comes in, specifically with our 1-800-TURKEYS hotline. Be it our call center or texting option to live chats with experts or via our website, Jennie-O is here to help both new and seasoned cooks. For more than 15 years, we’ve helped countless people answer their turkey preparation questions, solve prep issues and fiascos so that families and friends can en-

joy a perfectly cooked and perfectly delicious, Jennie-O turkey on Thanksgiving.”

This Thanksgiving is an especially monumental and historic one for Jennie-O as the brand is honored to be a part of high-profile events including: • The National Thanksgiving Turkey Presentation: Two Jennie-O turkeys will be flown to Washington, D.C., this Thanksgiving to be pardoned by the President of the United States.

• The 97th Annual Macy’s Thanksgiving Day Parade: The Jennie-O brand team will also take part in the iconic Macy’s Thanksgiving Day Parade for the fourth year in a row with its beloved turkey float.

• More to come – Watch for more exciting news to come from the Jennie-O turkey brand, the company adds.

For more information, visit www.jennieo.com.

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ERS: Recent turkey production estimates lowered, but remain higher than last year DAVID B.

PT STRICKLAND Poultry Times Editor dstrickland@ poultrytimes.com

WASHINGTON — Estimated turkey production numbers have been lowered from September estimates, and forecasted turkey exports for this year and next year have been raised based on recent shipments, the USDA’s Economic Research Service notes in the October “Livestock, Dairy and Poultry Outlook” report.

“U.S. turkey production totaled 488.9 million pounds in August, an increase of 8.8 percent from a year ago and 1.2 percent above the 5-year average,” ERS says. “This increase was a result of 8.7 percent higher slaughter and 0.6 percent higher average weights. While still higher than last year, monthly average weights fell to the lowest point of the year so far in August, averaging 30.75 pounds.”

The report adds that based on anticipated lighter weights for the birds in the upcoming months, the forecasted turkey production has been scaled down by 25 million pounds to in the third quarter to 1.375 billion pounds.

“Projected production in the fourth quarter is adjusted down to 1.415 billion pounds,” ERS said.

“This makes the 2023 annual projection 5.548 billion pounds, up 6.2 percent from 2022 and just below 2021 production.”

For turkey hatcheries, the USDA National Agricultural Statistics Service reports that the number of turkey eggs in incubators on Oct. 1 totaled 26.3 million, which is down 1 percent from the same time last year. Also, poults hatched in September were 21.6 million, which is a decrease of 3 percent from September 2022.

Avian influenza “In the first week of October, the USDA Animal and Plant Health Inspection Service reported new cases of highly pathogenic avian influenza (HPAI) in commercial turkey flocks,” the ERS report noted. “These are the first cases in commercial flocks in the United

Photo by David B. Strickland Poultry Times

The USDA Economic Research Service is noting the annual turkey production at approximately 5.548 billion pounds, which is 6.2 percent more than last year, but just below 2021 numbers.

2023 shipments through August have surpassed the total for the same period in 2022 by 14.5 million pounds. As a result, projected exports for 2023 are adjusted up by 15 million pounds to 455 million pounds. Accounting for the lowered production expectations, this would represent 8.2 percent of production.”

Looking to next year, ERS says

States since April of this year.

“The cases were confirmed in Jerauld, South Dakota, and Sanpete, Utah. Both counties experienced outbreaks previously during the 2022-2023 outbreak.

In total, these new cases affected 189,100 birds. These discoveries are not expected to have a major impact on turkey production or turkey availability this holiday season.”

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Exports In August, exports of U.S. turkey were 51.1 million pounds, which the department notes as the largest monthly total for 2023.

“Mexico accounted for the largest share of shipments as usual, but also accounted for much of the increase from last year,” ERS said. “August shipments to Mexico increased by 12.8 million pounds from last year. In total, POULTRY TIMES

that with the increased trend in export data, the turkey export estimate for 2024 has been raised 20 million pounds to a projected total of 480 million pounds.

As for turkey imports, there was a total of 3.1 million pounds imported into the U.S. in August, with the largest amount, 1.9 million pounds, from Canada. The rest of this total was shipped from Chile.

“In the past several years, Chile has made the majority of turkey imports, but shipments have been slow to ramp back up after an outbreak of HPAI in Chile earlier this year,” the report added.

For turkey prices, “the monthly average wholesale frozen wholehen price in September was ($1.25.36) per pound,” ERS said.

“This is down 43 cents from the same month last year and brought the third quarter average to ($1.32.5) per pound.”

The USDA also notes that turkey prices have not been following the usual seasonal patterns for 2023, and prices are not being forecast to change much from current levels for the rest of year.

“The fourth quarter projected price is adjusted down to ($1.20) per pound, which would make the annual average price ($1.44.9) about 10 cents under last year’s average,” ERS reports. “Next year, prices are expected to resume a seasonal pattern, albeit from a lower base. Reflecting this, 2024 projected prices are expected to average ($1.30) per pound in the first quarter, ($1.36) in the second and ($1.42) in the third.

“For 2024, the annual average prices in projected at ($1.38) per pound. This would be the lowest average price since 2021.”

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The new solar array at Hormel Foods/Jennie-O Turkey Store’s plant location in Montevideo, Minn., will help the environment by reducing greenhouse gas emissions by an estimated 2,265 metric tons per year, equivalent to taking 504 average gasoline powered passenger vehicles off of the road for one year, the company says.

Hormel

Hormel Foods, Jennie-O celebrate completion of Minn. solar project MONTEVIDEO, Minn. — Hormel Foods Corp. recently celebrated the completion of an 8-acre solar field during a ribbon-cutting event at its Jennie-O Turkey Store plant location in Montevideo, Minn.

The project is projected to generate 3.2 million kilowatt hours (kWh) per year between the community solar and onsite solar projects. The onsite solar portion of the project will supply approximately 10 percent of the plant’s annual electricity, while the community solar portion of the project will provide Jennie-O team members, community members and businesses the opportunity to support

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green power and receive discounts on their energy bills.

“We are inspired to do our part to make the world a better place with the completion of this project,” said Tom Raymond, director of environmental sustainability at Hormel Foods. “We know the importance of advancing renewable energy initiatives and this project demonstrates our commitment to environmental stewardship, including how we source the energy we need.”

The new solar array will help the environment by reducing greenhouse gas emissions by an estimated 2,265 metric tons per year, equivalent to taking 504 average gasoline powered passenger vehicles off of the road for one year.

Hormel Foods has been a leader in supporting a variety of other renewable energy initiatives, including its solar projects in Kansas and California and its Virtual Power Purchase Agreements for the Western Trails and Haystack wind projects, respectively located in northern Texas and eastern Nebraska, the company added.

As a company, Hormel Foods notes that it has a goal to achieve 100 percent green power worldwide by 2030. During the past year, it has increased its procurement of domestic renewable electricity from less than 10 percent to 100 percent through Virtual Power Purchase Agreements that generate over 936 million kWh hours annually. For these efforts, the company has received awards from the Environmental Protection Agency and the Center for Resource Solutions. Additionally, Hormel Foods is an anchor-tenant in community solar projects in Illinois and now rural central Minnesota.

For more information about the company’s environmental stewardship efforts, visit www.hormelfoods.com.

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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.

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Country music performer Dustin Lynch entertained the crowd at the Georgia Poultry Federation’s Georgia Poultry Strong event on Oct. 21 at Lake Lanier Islands in Buford, Ga.

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TAMU graduate student shares his path to working with avian genetics Texas A&M University

COLLEGE STATION, Texas — Kolton Witherspoon, Texas A&M University graduate student ’23, always knew he wanted to be a part of the agriculture industry.

Witherspoon, who studied with the TAMU College of Agriculture and Life Sciences Department of Poultry Science for his undergraduate degree, has since returned to pursue graduate studies with the associate department head for undergraduate education, Dr. Giri Athrey.

A former Poultry Science Club officer, Witherspoon was named one of the college’s senior merit award winners. The senior merit awards are the highest award given to undergraduates in the college.

“I have always felt something pulling me toward animal agriculture,” Witherspoon said. “I also always wanted to help people,

“I have always felt something pulling me toward animal agriculture.

I also always wanted to help people, even from a young age, and I felt the best way for me to do this was through working with animals.” even from a young age, and I felt the best way for me to do this was through working with animals.”

Witherspoon’s ambitious attitude towards studying avian genetics developed over time, and this summer it led to an overseas internship with Aviagen Genetics in Scotland.

He recently sat down with TAMU AgriLife to discuss his experience during the internship, his academic journey and advice for current students.

The following is a Q&A with

Witherspoon: • Why did you choose to study poultry science at Texas A&M? I chose to attend Texas A&M University due to the prestige of the veterinary program. I decided to pursue poultry science with a technical emphasis as a pre-veterinary route due to the high number of veterinary prerequisites available in the degree plan. However, from the moment I entered the department, I knew I wanted to be a part of the poultry industry in some way.

I felt God brought me to the college to be a part of something bigger. My plan was to be a poultry veterinarian until I found my true passion for genetics. Long story short, I feel like God instilled in me a desire to help people to the best of my abilities. That inspired me to work to get to a place where helping others was possible within the poultry science department.

That path led me to genetics, and I now have the opportunity to find solutions to ensure the world has a sustainable protein source.

The fact that I enjoy the challenge and ingenuity of the genetics field makes it that much sweeter.

• Tell us about your internship with Aviagen Genetics and how your academic experiences helped prepare you for it.

I learned a lot about my cultural origins and the workings of a company where I felt I could po(Continued on next page)

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tentially work. Scotland is a beautiful place with a highly welcoming atmosphere.

I was stunned by how much people wanted Collin, an intern from Auburn, Ala., and me to experience everything and came up with so many ideas for us while in different parts of Scotland. The networking opportunities were astounding, and I feel like I made some life-long friendships.

Workwise, I was astounded by how well my schooling at the university prepared me for this broad internship. I was able to view most facets of their operations in the UK, and already being knowledgeable of operations and the inner workings of the industry allowed me to ask more questions about the company and its management.

From my perspective this summer, I could see how vital people are to a company’s performance.

I never thought I would learn this much about people and how to encourage a team with various backgrounds toward a similar goal.

The curriculum within the department that I received allowed me to understand the methods of adequately managing poultry, ensuring the safety of birds from hatch to table.

My biomedical sciences and genetics coursework also allowed me to understand the company’s workings better. One of my favorite highlights was our opportunity to visit Aviagen’s bacteriology, virology and genomics labs.

I truly felt prepared and knowledgeable talking with people in these departments, and I enjoyed picking their brains. Seeing Aviagen’s measures in providing a safe life for their birds and how they provide disease-free chickens for their customers to raise was comforting.

In my opinion, agriculture is truly blessed to have the College of

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Kolton Witherspoon, Texas A&M University graduate student, has always had a passion to help people and decided the best way to do that was through animal agriculture.

Athrey, about my wanting to join his lab as an undergrad. We talked about my current interests and future plans. I told him about my growing passion for the genetics side of poultry.

He patiently listened through my spiel about wanting to become a vet, and he said something that I think of often as the moment God used as a wake-up call to what was right in front of me. He said, “You do know you do not have to become a veterinarian to do genetics, right?”

Everything clicked then. My path became clear. The same day, I decided to work toward a doctorate in genetics, and I felt Dr. Athrey was the person who could make this happen.

• What are your goals for the future once you have completed your studies here?

I enjoy finding solutions to problems that can impact poultry and have potential implications for other species or even human health.

I feel that Dr. Athrey’s lab group is the right place to explore this.

There is potential for the work be-

Agriculture and Life Sciences and its ability to prepare people for the jobs that impact the security of our world.

• What made you want to return to study avian genetics?

As a high school student, I had attended the department’s camp for prospective students. At the Poultry Institute for Youth, I first encountered Dr. Giri Athrey and was intrigued by his presentation.

As my interest in the avian medical field grew, I became more interested in potentially joining his lab group. My freshman year was when I made a slight shift to try to become a poultry veterinarian, though there was still a feeling I was being pushed in a different direction.

Around my junior year, I talked with my now primary investigator in my master’s program, Dr. ® ®

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ing done through my Ph.D. project to lead to a career.

Separately, I enjoy the intricacies of lab work and seeing the results of my work. I am not afraid to get my hands dirty, so I can see myself in a genetics or microbiology research and developmenttype setting in poultry. One day, I hope to return to academia to influence the next generation of poultry scientists and agriculturalists.

• What advice would you give current poultry science students interested in a similar career?

People need to find joy in what they do. I feel that is vital for everyone. Being in a job or work environment that you don’t like can be taxing.

Genetics isn’t for everyone, just like welding on a deep-sea oil rig isn’t for everybody. Working and following that feeling will take you to places you’ve never dreamed you could go — and where you are meant to be.

If you find your support system, you can lift yourself to where you are meant to be. I was lucky to find something I enjoy. Yes, it is stressful, and I have a busy schedule, but I enjoy working with lab equipment, different biotechnologies and working toward making a difference for the world and the people in it.

The greatest thing I can be thankful for with my upbringing in a non-agricultural background is the character and work ethic my family and Christ instilled in me. Your initiative and character are what people see and can get behind when the time for a payoff does come around. I try to carry joy with me every day.

The Department of Poultry Science is amazing for developing both these ideals of finding joy and pride in your work, along with “building your brand” in the minds of their students.

• What do you like to do when you are not busy with graduate studies?

I enjoy spending quality time with my friends and family doing various activities. I grew up fishing, playing baseball and football, so I enjoy those in my off time. I also enjoy hiking, especially after my internship experience.

Being an Aggie, I enjoy supporting Texas A&M athletics when I can. It is nice to savor the things I enjoy when I have free time.

MARKETS

Broiler/Fryer Report USDA National Composite Weighted Average

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

N ational Turkey Market: (Oct. 24): The market on frozen 8-16 lb. hens and 16-24 lb. toms was

steady with mixed undertones. The November fresh market on hens and consumer sized toms wassteady with steady to barely steady undertones.

Frozen offerings mixed ranging light to moderately heavy with availability varying by size and seller. Frozen domestic Grade A basted equivalent processor offering prices on a national basis for 8-16 lb. hens were 99¢1.22 FOB and 16-24 lb. toms 99¢-$1.22 FOB for current shipments. The fresh tom breast meat market was mostly steady while frozen was steady to fully steady. Fresh and frozen destrapped tenderloin market mostly steady. The wing meat with skin market was steady with steady to weak undertones. The balance of fresh white trims markets mostly steady while frozen white trims were steady with steady to weak undertones. Fresh white meat demand moderate to instances good, best on tom breast meat.

Fresh white trim demand light to moderate. Frozen white meat demand light to moderate. Demand on frozen white trims light. Fresh tom breast meat offerings mixed, mostly light. The fresh destrapped tenderloin and white trim offerings slight to moderate. Frozen tom breast meat offerings offerings very light to instances light, frozen destrapped tenderloins light to moderate and frozen white trims mostly moderate. The market on Grade A 4-8 lb. breasts was steady with plant grades steady to weak. Institutional sized breasts market mostly steady. The thigh meat market was steady to firm with fresh strongest. Fresh demand moderate to good, frozen light.

The fresh mechanically separated turkey market is steady to fully steady.

For week of: Oct. 20 For week of: Oct. 13

$1.13.19 $1.13.01

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

Oct. 20 88¢--$1.38 95¢--$1.36 84¢--$1.39 84¢--$1.39 90¢--$1.49 94¢--$1.45

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 USDA quotations New York cartoned del. store-door: Sept. 12 Oct. 24 Extra large, down 24¢ $1.52--$1.56 $1.28--$1.32 Large, down 24¢ $1.50--$1.54 $1.26--$1.30 Medium, down 3¢ $1.21--$1.25 $1.18--$1.22 Southeast Regional del. warehouse: Sept. 12 Oct. 24 Extra large, down 39¢ $1.66½--$1.87 $1.27½--$1.41 Large, down 34½¢ $1.59--$1.71 $1.24½--$1.32 Medium, down 4¢ $1.16½--$1.24 $1.12½--$1.20

N ational Broiler/Fryer Slaughter: Broiler: Estimated slaughter for week ending Oct. 21 was 160,893,000.

Turkey Markets

Actual slaughter for the week ending Oct. 14 was 160,135,000.

Heavy-type hen: Estimated slaughter for the week ending Oct. 21 was 1,647,000.

Actual slaughter for the week ending Oct. 14 was 1,773,000.

Light-type hen: Estimated slaughter for the week ending Oct. 21 was 848,000. Actual slaughter for the week ending Oct. 14 was 840,000.

Total: Oct. 21: 163,388,000; Oct. 14: 162,748,000.

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

Grain Prices

Week ending Oct. 20 (range) Hens (8-16 lbs.)

Toms (16-24 lbs.)

OHIO COUNTRY ELEV. Aug. 29 Sept. 12 Oct. 24 No. 2 Yellow Corn/bu. $5.99 $6.26 $4.70 Soybeans/bu. $13.95 $13.39 $12.26 (Courtesy: Central Ohio Farmers Co-op, Marion, Ohio)

101-122 99-122

Week ending Oct. 13 (weighted avg.)

Hens (8-16 lbs.)

N/A Toms (16-24 lbs.)

N/A

(weighted avg.)

115.50 114.30 (Change) N/A N/A

Broiler Eggs Set/Chicks Placed in 19 States

EGGS SET (Thousands)

CHICKS PLACED (Thousands)

Sept. 16

Sept. 23

Sept. 30

Oct. 7

Oct 14

Sept. 16

Sept. 23

Sept. 30

Oct. 7

Oct. 14

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

32,935 22,782 12,404 5,274 1,225 35,479 6,103 3,517 7,879 16,550 8,613 22,785 6,701 7,269 6,000 17,907 5,847 11,545

32,968 23,061 12,442 5,581 1,225 34,234 6,496 3,578 8,066 16,917 8,803 23,745 6,634 6,622 6,027 17,857 5,842 11,411

32,901 22,863 12,502 5,347 N/A 34,431 6,464 3,578 8,067 16,336 8,793 23,157 6,661 6,961 6,051 18,119 5,782 12,293

32,205 22,781 13,401 5,300 914 34,880 6,772 3,578 7,879 15,219 8,740 21,922 6,344 7,309 5,919 17,900 5,655 11,958

32,260 22,877 13,130 5,434 1,225 34,431 6,745 3,577 7,698 15,089 8,835 22,335 6,342 7,083 5,926 18,000 5,564 12,005

24,290 20,598 11,814 4,683 1,006 27,641 5,201 2,830 6,596 13,636 5,163 19,062 5,324 4,866 5,889 14,852 5,068 9,816

23,684 20,655 11,786 4,782 1,210 28,255 4,963 2,839 6,706 13,004 6,031 18,460 3,890 4,832 4,634 14,082 4,728 9,876

23,783 19,052 11,556 5,537 1,315 27,692 5,062 2,785 6,032 12,793 6,007 18,636 4,145 4,781 4,979 14,422 4,461 9,556

23,357 20,807 11,237 5,120 1,018 28,516 4,411 3,031 6,118 13,387 5,111 18,317 3,945 4,904 4,865 14,339 4,392 9,332

23,799 20,353 11,054 5,083 1,281 27,187 4,746 2,993 6,185 13,453 5,011 19,363 4,629 4,393 4,469 14,616 5,136 9,055

U.S. Total

230,815

231,509

230,306

228,676

228,556

188,335

184,417

182,594

182,207

182,806

30

POULTRYTIMES.COM

Ala Ark

Ca,Tn,Wv

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

Page 30 | Poultry Times

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