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Poultry Times

August 18, 2014 Volume 61, Number 17 www.poultrytimes.net

Russia bans poultry imports from U.S.

By Barbara Olejnik Poultry Times staff

bolejnik@poultrytimes.net

AP Photo/Ivan Sekretarev

Russian ban: People buy imported fruit at a supermarket in downtown Moscow on Thursday, Aug. 7, 2014. The Russian government has banned all imports of meat, fish, milk and milk products and fruit and vegetables from the United States, the European Union, Australia, Canada and Norway, Prime Minister Dmitry Medvedev announced on Aug. 7. The move was taken on orders from President Vladimir Putin in response to sanctions imposed on Russia by the West over the crisis in Ukraine. The ban has been introduced for one year.

Vilsack visits water-starved families in California The Associated Press

SAN FRANCISCO — U.S. Agriculture Secretary Tom Vilsack visited drought-stricken homeowners on July 18 in Central California, saying drought and climate change would require major investment to secure future water supplies.

Vilsack also announced $9.7 million in new emergency drought aid to help rural Californians hurt by the state’s three-year drought.

A drought monitor sponsored by the federal government says 81 percent of the state is experienc-

ing major agricultural losses and widespread water shortages or restrictions.

All but one of the state’s 58 counties are now federally designated disaster areas because of the drought, making farmers and ranchers eligible for emergency loans, according to the agriculture department.

Outside the small city of Farmersville in Tulare County, 60-yearold Carlen Overby told Vilsack the running water in her home now came via a garden hose connected

See Drought, Page 11

WASHINGTON — Russia has banned U.S. food imports, including poultry, from entrance into that country but that action may not adversely affect the U.S. poultry industry.

In a joint statement, the National Chicken Council and the USA Poultry & Egg Export Council noted that in recent years as Russia’s domestic poultry industry has expanded, Russia has become less important as an export market.

Russia currently accounts for only about 7 percent of total U.S. poultry export volume, down from as much as 90 percent in the mid-1990s.

In 2013 the U.S. exported about 257,000 metric tons of chicken to Russia valued at $303 million.

“As a result, we do not expect

that a Russian ban on U.S. poultry imports will have a great impact on our industry,” the groups said. “The biggest impact, we believe, will be on Russian citizens who will be burdened by higher prices for all food products, especially meat and poultry. The price of poultry in Russia is already rising and has recently been increasing at a rate of 2 percent to 3 percent per week.”

The ban, which includes most food imports from the West, was announced Aug. 7 in retaliation for sanctions imposed by Western nations over the crisis in Ukraine.

The U.S. and the European Union have accused Russia, which annexed Ukraine’s Crimean Peninsula in March, of supplying arms and expertise to a pro-Moscow insurgency in eastern Ukraine, and have retaliated with sanctions, including asset freezes and loan bans, on individuals and companies in Russia.

Russian President Vladimir Putin signed a decree establishing the ban which covers all imports of meat, fish, fruit, vegetables, milk and milk products from the U.S., the EU, Australia, Canada and Norway.

It will last for one year.

“This is clearly a political move.

It is unfortunate that the biggest losers in this will be Russian consumers, who will pay more for their food now as well as in the long run,” said American Farm Bureau President Bob Stallman.

Stallman added, “America’s farmers and ranchers would have been more surprised if Russia’s leaders had not announced ban and restrictions on food and agricultural imports. They do so regularly for seemingly small reasons and now they have to deal with sanctions imposed by our nation and others.”

See Russia, Page 11

Poultry Power Golf Tournament winners

Special

Golf winners: The annual National Chicken Council Poultry Power Golf Tournament was held in Greensboro, Ga., as part of the NCC/National Poulty & Food Distributors Association Marketing Seminar activities. Poultry Times provides the tournament trophy and first place plaques presented to the winning team. Pictured are, left to right, Pete Bugas, Interstate Container; Roger Austin, Pilgrim’s; Golf Tournament Chairman John Bartleme, Bartleme Associates; and Randy Keene, Zaxby’s. Not present is Jim Carpenter of Amick Farms.

2

POULTRY TIMES, August 18, 2014

81-year-old Indiana farmer rescued from grain bin The Associated Press

INDIANAPOLIS — An 81-yearold Indiana farmer survived the crushing grip of an avalanche of corn inside a grain bin in part because he’s “10 times tougher than the average guy,” one of his relieved sons said on Aug. 6.

Bill White was saved on Aug. 4, by fast-thinking relatives and farmhands who drove plywood boards into the corn around him and dug him out enough to give him oxygen and keep him breathing. They then wrapped a sheet beneath his arms and around his chest and pulled.

The 40-minute rescue ended when he finally emerged from the grain.

He was initially taken to a local hospital, but airlifted to an Indianapolis hospital after he began cough-

ing up blood, apparently from the pressure of that much corn on his chest, said 46-year-old son, Steve White.

After leaving the hospital on Aug. 5, Bill White eagerly returned to work, helping troubleshoot a problematic irrigation system on his family farm near Switz City, some 60 miles southwest of Indianapolis.

“My dad, he’s 81 years old, but he’s 10 times tougher than the average guy. He’s one of the toughest guys I’ve ever seen,” Steve White said Wednesday afternoon, adding that his father is feeling fine aside from some respiratory troubles.

Bill White would rather not discuss his ordeal, but said the incident is a reminder about the dangers of grain bins. He said he’s glad to be back at work and “pulling my

AP Photo/Cindy White

Rescue: This Aug. 6, 2014, photo provided by Cindy White shows Bill White, right, an 81-year-old farmer at his family’s farm near Switz City, Ind., two days after he became buried beneath corn in a grain bin at the southwestern Indiana farm. White, who returned to work on Aug. 6, was rescued on Aug. 4, by fast-thinking relatives and farmhands who drove plywood boards into the corn around him and then wrapped a sheet beneath his arms and chest and pulled him free. To White’s right are his 46-year-old son, Steve White; 24-year-old grandson, Jordan; 19-year-old grandson Jakeb, and farmhands Dave Dinn and Levi Fletcher.

weight.”

“I’m like a caged animal if I’m not doing something. I don’t like to golf and I don’t like to fish, so I’m back out here at it,” said White, who’s been married 61 years to his wife, Phyllis.

The family patriarch was helping farmhand David Dinn clear out corn that had become wet and was clogging the inside of the 100-foot-tall, 63-foot diameter grain bin. When Dinn stepped away momentarily, Bill White entered a ground-level door to remove more of the grain and was suddenly buried. The grain cascaded down a pile sloped at about a 75-degree angle in two waves, Steve White said, burying his father first up to his chest and then swallowing nearly all of him.

Dinn quickly summoned help.

Steve White’s 24-year-old son, Jordan, ran to the bin and found only his grandfather’s fingers protruding above the corn.

Jordan, an emergency medical technician, said he quickly cut pieces of plywood small enough to enter bin’s door. He, his 19-yearold brother, Jakeb, and some local

fire department members drove the wood into the grain around the trapped man and used buckets to dig away some of the corn.

With Bill White’s head and chest exposed, they cleared corn from his mouth and nose and gave him oxygen. Once he was breathing, they began trying to pull him out with the sheet, Steve White said.

“You’ve got five or six strong guys just pulling their guts out and he just wouldn’t budge,” he said.

“It’s like quicksand.” They finally pulled him free.

Jordan, Jakeb and their dad are all members of the local fire department and have been trained in grain bin rescues — training that helped save Bill White.

Steve Wettschurack, a grain bin safety specialist at Purdue University, said the pressure of grain adds about 365 pounds to the weight of someone trapped in grain, making extricating them extremely difficult.

“We call it the hourglass effect — it pulls so hard on your legs and your body that it’s impossible for you to get out on your own,” he said.

Wettschurack said that while deaths from tractor rollovers, long

the leading cause of farm-accident deaths, have fallen over the years, grain bin deaths have not seen the same decline. He said farmers should never work alone in one and need to make sure all grain-moving equipment is turned off.

“In 60 seconds, you could be 60 feet under the grain,” Wettschurack said.

INDEX AEB Hotline...........................23 Business.............................6--7 Calendar.................................9 Classified..............................20 Nuggets..................................8 Viewpoint................................4 A directory of Poultry Times advertisers appears on Page 23

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3

POULTRY TIMES, August 18, 2014

Head of troubled CDC lab resigns after anthrax scare The Associated Press

NEW YORK — The head of the government lab that potentially exposed workers to live anthrax has resigned, an agency spokesman said on July 23.

Michael Farrell was head of the Centers for Disease Control and Prevention lab since 2009. He submitted his resignation on July 22, the spokesman said.

Farrell declined interview requests, said the spokesman, Tom Skinner.

Farrell was reassigned following an incident last month at an Atlanta lab that handles bioterrorism agents.

The lab was supposed to completely kill anthrax samples before sending them to two other CDC labs that had fewer safeguards. But the higher-security lab did not completely sterilize the bacteria.

Dozens of CDC workers were potentially exposed to anthrax. No one got sick. But an internal investigation found serious safety lapses, including use of an unapproved sterilization technique and use of a potent type of anthrax in an experiment that did not require a live form of the germ.

Skinner declined to answer questions about what blame has been placed on Farrell in the events that led to the error. He also did not say whether Farrell was asked to resign.

The CDC fell under a harsh spotlight following the incident and the subsequent disclosure of another safety breach at the agency’s vaunted influenza laboratory. In that incident, relatively harmless bird flu virus was accidentally contaminated with a much deadlier strain. The contaminated virus was then sent to a lab run by the USDA.

The contamination was discovered in May, but the incident was not reported to CDC’s top management until July.

No one has been reported infected. But CDC Director Tom Frieden has said the second incident was particularly worrisome because flu, unlike anthrax, is a germ that can potentially spread easily from person to person.

Frieden said the two incidents forced agency officials to recognize that a number of safety lapses — which had been treated as isolated accidents — were actually signs of systemic safety problems in the CDC laboratories that handle dangerous germs.

Frieden closed the anthrax and flu labs, halted exports from other highlevel labs, and kicked off an analysis that is to include appointment of an external panel of experts.

AP Photo/David Goldman/File

CDC resignation: In this Oct. 8, 2013, file photo, a sign marks the entrance to the federal Centers for Disease Control and Prevention in Atlanta, Ga. Michael Farrell, head of the CDC lab that potentially exposed workers to live anthrax, resigned an agency spokesman said on July 23.

Farrell was reassigned following an incident in June at an Atlanta lab that handles bioterrorism agents.

USDA announces its new rules for poultry inspections WASHINGTON — New rules for poultry inspections — the first since 1957 — have been announced

by USDA’s Food Safety & Inspection Service.

U.S. Secretary of Agriculture Tom Vilsack said the rules, which were finalized Aug. 1, imposes stricter requirements on the poultry industry and placed USDA trained inspectors where they can better ensure food is being processed safely.

FSIS will now require that all poultry companies take measures to prevent salmonella and campylobacter contamination, rather than addressing contamination after it occurs.

Also for the first time ever, all poultry facilities will be required to perform their own microbiological testing at two points in their production process to show that they are

controlling salmonella and campylobacter. These requirements are in addition to FSIS’ own testing, which the agency will continue to perform.

FSIS is also introducing the optional New Poultry Inspection System (NPIS), in which poultry companies must sort their own product for quality defects before presenting it to FSIS inspectors.

Industry response Both the National Turkey Federation and the National Chicken Coun-

cil applauded USDA for moving forward with modernization of the poultry inspection program.

NTF Presi- Brandenberger dent Joel Brandenberger said modernization “provides additional tools to plants and federal inspectors to verify that plant food safety programs are protecting against foodborne illness.

By allowing plant employees to conduct some preliminary sorting duties, federal inspectors will be freed to further verify testing on the spot, examine sanitation standards and enforcing safeguards through-

out a processing plant.”

NCC President Mike Brown said the council would work with the department and NCC members on proper implementation “should our members choose to opt in to the new, voluntary system.”

A previously proposed part of the NPIS would have allowed line speeds of up to 175 chickens per minute.

USDA said that in response to public comment, “the maximum line speeds for plants that newly adopt the NPIS have remained capped at 140 birds per minute, consistent with the maximum speed under existing inspection programs.”

NCC’s Brown, however, expressed disappointment in the ruling.

“It is extremely unfortunate and

disappointing that politics have trumped sound science, 15 years of food and worker safety data and a successful pilot Brown program with plants operating at 175 birds per minute,” Brown said in a statement.

Brown said the cap of 140 birds per minute also went against global precedent.

“Broiler plants in Brazil, Argentina, Canada, Belgium and Germany, among others, all operate at line speeds of 200 or more birds per minute,” he said.

4

POULTRY TIMES, August 18, 2014

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

New poultry showcase at Rockingham County

By Hobey Bauhan

Special to Poultry Times

HARRISONBURG, Va. — The Rockingham County Fair, just south of Harrisonburg, Va., has been recognized on numerous occasions as one of the top agricultural fairs in North America. It has won international awards and accolades.

During Aug. 11-16, nearly 90,000 people are anticipated to visit the fair. Many come for the rides, a snack at the Chicken Shack, funnel cake and concerts. At Bauhan its core, however, Rockingham’s is an agricultural fair, showcasing many facets of farming and food production. This is appropriate because Rockingham is Virginia’s biggest agricultural county.

Yet until recently something was missing. While show birds have always been exhibited at the fair, nothing really told the story of Virginia’s largest agricultural enterprise: the poultry industry. That is, until now.

With support of local poultry companies, the Rockingham County Fair Association developed a plan to recognize the historic and economic importance of the Shenandoah Valley poultry industry. Construction of a new showcase building began in late March, and opened to the public Hobey Bauhan is president of the Virginia Poultry Federation with offices in Harrisonburg, Va.

during 2014 Fair Week and will be available for school and other group visits year round.

In August, 2000, Virginia Poultry Federation celebrated the 75th Anniversary of its founding in 1925.

The Harrisonburg Daily NewsRecord ran a 32-page insert full of the rich history of Virginia’s poultry industry centered in the Shenandoah Valley and Rockingham County. In one article I interviewed Charles W. Wampler Jr., whose father Charles W. Wampler Sr. is credited as the “Father of the Modern Turkey Industry.” Mr. Wampler’s son told me about how the turkey industry got started in the Shenandoah Valley.

He said, “In 1921, my father wrote to poultry Extension agents all over the country and asked about growing turkeys in confinement. Turkeys were wild creatures back then, and no one had tried this. Out of all the specialists he contacted, just one, A.L. Dean of Virginia Tech, gave him any encouragement. Dean said, “don’t try it with just a few poults; try it with 100 poults.” So in 1922 we gathered 100 eggs and took them to Blosser’s Hatchery, and hatched 52 poults. I had the opportunity as a young boy to tend the first turkeys raised in confinement in the United States.”

In an interview with another Virginia poultry industry leader of the last century, R.H. (Twig) Strickler describes the formation of profit sharing between local feed companies and poultry farmers, which gave rise to the vertically integrated poultry industry of today.

“During the 1930s, development of profit sharing contracts for the primary purpose of marketing feed ultimately gave rise to today’s per-

formance-based contracts between poultry processing companies and growers. It got started during the Depression when a farmer from McGaheysville, who had many chicken houses, informed Charles Wampler Sr. of Wampler Feed and Seed that he couldn’t pay his feed bill. Wampler wanted to keep this farmer as a feed customer, so he agreed to provide him with chicks and feed. In exchange, this feed customer raised the chickens in his houses, and the two split the profits. That arrangement not only kept the farmer afloat, it became a widespread practice throughout the Shenandoah Valley as a means for feed companies to market feed and for growers to finance their production of poultry.”

These are just two anecdotes reflecting upon the historical significance of Rockingham County in the early development of the modern poultry industry. The Fair’s poultry showcase will tell our remarkable history with displays and artifacts dating to the early 20th Century.

The modern U.S. poultry industry, along with other key agricultural sectors, has helped change our nation from one in which most people were once involved in food production to one in which less than 2 percent of the population is in production agriculture and the general population spends less than 10 percent of its income on food. This tremendous success story, made possible by decades of scientific discovery and enterprising ingenuity, has given the U.S. the most wholesome, affordable and abundant food supply in the history of the World.

Unfortunately, many people, far removed from the farm, have come to take this bounty for granted; they don’t know what it takes to feed the world and are susceptible to a vocal minority of activists’ agendas that jeopardize the progress U.S. agriculture has made, and must continue to make, to produce food for a growing world population.

The poultry showcase at the Fair will also help educate people about the importance of the today’s poultry industry.

It will let people know that poultry and eggs directly and indirectly contribute $8 billion and 42,000 jobs to Virginia’s economy.

It will dispel some of the urban myths such as use of hormones in poultry and let people know about

“

‘The poultry showcase at the Fair will also help educate people about the importance of today’s poultry industry . . . will tell our story from past to present and from farm to fork.’

Hobey Bauhan VPF president

the excellent environmental stewardship and animal welfare practices of our industry. It will describe advances in feed conversion and how that relates to reducing our environmental footprint while increasing production.

In sum, the new poultry building will tell our story from past to pres-

ent and from farm to fork. Virginia Poultry Federation is grateful that the Rockingham County Fair Association has seized upon this opportunity to place poultry in its rightful position of prominence at the Fair, and we thank all those whose financial contributions and hard work have made this project possible.

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5

POULTRY TIMES, August 18, 2014

Kidd named TPF 2014 industry leader of the year LITTLE ROCK, Ark. — Dr. Michael Kidd, director, department head and professor at the Center of Excellence for Poultry Science and Department of Poultry Science at the University of Arkansas was named the “2014 Industry Leader of the Year” by The Poultry Federation (TPF).

The award has been presented since 1955 and recognizes the outstanding achievements of poultry and egg executives and their contribution to the industry. It was presented during the 55th annual Poultry Festival by TPF’s current board of directors and Marvin Childers, TPF president.

Kidd is a poultry science graduate from the University of Arkansas and was a recipient of the Arkansas Feed Mill Scholarship. He has a master’s degree from the University of Arkansas and a doctorate from North Carolina State University.

He has been a lab tech for Hudson Foods, a research director and research manager for Nutri-Quest,

has consulted in over 30 foreign countries and has more than 355 peer reviewed manuscripts.

He has served as president of the Poultry Science Association and department head at the Department of Poultry Science at Mississippi State University.

“Dr. Kidd has revitalized the Poultry Science Department at the University of Arkansas by increasing the number of students and increasing their participation. He has led efforts to have the department become more engaged with the industry,” stated Childers. “Dr. Kidd supports the industry with research.

In doing this, he is also developing future poultry industry leaders.”

Kidd and his wife Denise reside in Tontitown and have three children.

The Poultry Federation is a tristate trade organization representing the poultry and egg industries in Arkansas, Missouri and Oklahoma.

Offices are located in Little Rock, Ark., Jefferson City, Mo., and Oklahoma City, Okla.

Special

Industry leader: Dr. Michael Kidd, center, director, department head and professor at the Center of Excellence for Poultry Science and Department of Poultry Science at the University of Arkansas, was recently presented as the Poultry Federation’s 2014 Industry Leader of the Year at the group’s 55th annual Poultry Festival.

Ready-to-eat products recalled for possible listeria contamination WASHINGTON — Great American Marketing of Houston, Texas, is recalling approximately 475 pounds of FSIS and FDA-regulated, readyto-eat products due to possible contamination with Listeria monocytogenes, USDA’s Food Safety & Inspection Service has announced.

The sandwich and wrap products were produced on July 15, 2014,

and then shipped to retail locations in Texas. Case labels or packaging may bear the sell by date of 07/26/14.

Products regulated by FSIS bear the establishment number “EST 31680” or “P-31680” inside the USDA mark of inspection. FSISregulated products subject to recall are Chicken Caesar Wraps. and

Club Wraps.

U.S. Food & Drug Administration-regulated products being recalled include Ham and Cheddar Premium sandwiches and Turkey & Swiss Premium sandwiches.

The problem was discovered when FSIS collected a sample of a separate product on July 15, 2014, that was confirmed positive for L.

monocytogenes on July 23. The sampled product was held.

However, the plant produced the additional FSIS and FDA regulated products listed in this recall without conducting a complete clean-up of the production equipment.

Those products have entered commerce and are subject to recall.

FSIS and the company are concerned that some product may be frozen and in consumers’ freezers. FSIS advises all consumers to reheat ready-to-eat product until steaming hot.

More information can be obtained by contacting Bill Welch at 713-682-6471.

6

POULTRY TIMES, August 18, 2014

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

Tyson Foods to sell Mexico and Brazil poultry businesses SPRINGDALE, Ark. — Tyson Foods Inc. has reached a definitive agreement with JBS SA to sell its poultry businesses in Mexico and Brazil, the company announced on July 28.

The transaction is valued at $575 million and will be paid for in cash. Tyson Foods officials currently expect the sale, which is subject to regulatory approval, to be completed by the end of 2014.

JBS and Pilgrim’s Pride currently expect to maintain all the operations working to capacity with the existing workforce and to maintain all labor contracts in both countries.

“Although these are good businesses with great team members, we haven’t had the necessary scale to gain leading share positions in these markets,” said Donnie Smith, president and CEO of Tyson Foods. “In the short term, we’ll use the sale proceeds to pay down debt associated with our acquisition of Hillshire Brands. Longer term, we remain committed to our international business and will continue to explore opportunities to extend our international presence.”

Tyson Foods’ Mexican business will be acquired through Pilgrim’s Pride, whose majority owner is JBS USA Holdings Inc., a wholly owned subsidiary of JBS SA. The Brazilian business is to be acquired through JBS Foods,

also a wholly owned subsidiary of JBS SA. The Mexican business, known as Tyson de México, is a vertically integrated poultry business based in Gomez Palacio in North Central México. It has three plants and employs more than 5,400 team members in its plants, offices and seven distribution centers.

The acquisition of Tyson’s Brazil operations, known as Tyson do Brasil, involves three fully integrated production plants, two in Santa Catarina and one in the state of Parana. Tyson do Brasil employs 5,000 team members.

Tyson Foods will continue to serve customers in Mexico. The company will supply them with U.S.-produced chicken as well as chicken produced in Mexico, in part through a co-packaging arrangement with Pilgrim’s Pride.

Tyson Foods’ intends to remain focused on growing its poultry operations in Asia, which include three poultry plants in China and majority ownership of two poultry plants in India. Combined, these Asian operations employ approximately 5,000 people.

Other Business News Cal-Maine reports financial results JACKSON, Miss. — Cal-Maine Foods Inc. has announced financial results for the fourth quarter and fiscal year ended May 31, 2014.

For the fourth quarter of fiscal 2014, net sales were $371.6 million compared with net sales of $325.9 million for the fourth quarter a year ago. The company reported net income of $31.5 million, or $1.31 per basic share and $1.30 per diluted share, compared with a net loss of $3.8 million, or 16 cents per basic and diluted share, for the fourth quarter of fiscal 2013.

Results for the fourth quarter of 2013 included a charge of $17 million, or 71 cents per basic and diluted share, after tax, related to the settlement of anti-trust litigation. Excluding this item, net earnings were $13.2 million, or 55 cents per basic and diluted share, for the fourth quarter of fiscal 2013.

For the fiscal year 2014, net sales were $1.4 billion compared with net sales of $1.3 billion for fiscal 2013.

The company reported net income of $109.2 million, or $4.54 per basic share and $4.52 per diluted share, for fiscal 2014 compared with net income of $50.4 million, or $2.10 per basic and diluted share, in fiscal 2013. Excluding the item described above for the fourth quarter of fiscal 2013, net income for fiscal 2013 was $67.5 million, or $2.81 per basic and diluted share.

“We are pleased with our financial and operating performance for the fourth quarter of fiscal 2014 with sales up 14 percent over the same period a year ago,” said Dolph Baker, chairman, president and CEO of Cal-Maine Foods Inc. “These results reflect both higher volumes and higher average selling prices compared with the fourth quarter of fiscal 2013. Total dozens produced increased 8.1 percent, total dozens sold increased by 2.5 percent, and our average selling price per dozen was up 12 percent over the same pe-

riod last year.”

“For the year, we were pleased to exceed our previous year’s sales record with $1.4 billion in sales in fiscal 2014,” Baker noted. “As previously announced, we also reached another significant milestone when we achieved over Baker 1 billion dozen fresh eggs sold for fiscal 2014, a record for Cal-Maine Foods and for our industry. These results reflect strong demand for shell eggs throughout the year from all the major market segments including retail, egg product and exports.”

“Sales of specialty eggs accounted for 17.2 percent of our total number of shell eggs sold and 24.3 percent of our shell egg sales revenue for the year,” Baker added.

“Specialty egg sales have been an important area of strategic focus for Cal-Maine Foods. Our latest joint venture, Southwest Specialty Eggs LLC, will further expand our market reach in specialty egg sales in the southwestern U.S. We expect specialty eggs, which have a higher retail selling price, will continue to gain market share over regular eggs as more consumers are willing to pay for these premium products.

Overall, our average selling prices were up 4.7 percent in fiscal 2014, reflecting a higher percentage of specialty egg sales.”

“Our operations continued to run well in fiscal 2014. We were able to benefit from lower and less volatile feed costs compared with the previous year. For fiscal 2014, our average feed costs were 49.3 cents per dozen, down 8.7 percent from fiscal 2013,” Baker said. “Throughout our operations, our management team continued to execute on all the fundamental aspects of making CalMaine Foods an efficient, low-cost producer. We were pleased to report operating income of $146.1 million for fiscal 2014 compared with $59.6 million for fiscal 2013. Our

expansion projects for our operations in Florida, Texas and Kentucky are on schedule, and we expect to benefit from the additional capacity and improved efficiencies in fiscal 2015 with less dependence on outside egg purchases.

“Looking ahead, we are cautiously optimistic about the good start to this year’s growing season for corn and soybean crops. The current USDA projections for harvested acres and yields for both crops should be favorable for end users and help reduce our feed costs in fiscal 2015.”

“Overall, we are very pleased with Cal-Maine Foods’ performance in fiscal 2014 and our ability to execute our strategy with favorable results,” Baker said. “We will remain focused on this same strategy for continued growth in the year ahead. Our strong balance sheet provides us with the flexibility to pursue additional acquisition opportunities that add value to our operations. We will continue to manage our operations efficiently and leverage the additional capacity from our most recent acquisitions, joint ventures and expansion projects. We will also look for additional opportunities to market and sell specialty eggs and enhance our product mix in line with customer demand.

Together, we believe these efforts will reward both our customers and shareholders in fiscal 2015.”

For the fourth quarter of fiscal 2014, Cal-Maine Foods will pay a cash dividend of approximately 43 cents per share to holders of its common and Class A common stock.

Pursuant to Cal-Maine Foods’ variable dividend policy, in each quarter for which the company reports net income, the company pays a cash dividend to shareholders in an amount equal to one-third of such quarterly income. No dividends are paid in a quarter for which the com(Continued on next page)

7

POULTRY TIMES, August 18, 2014 (Continued from previous page)

pany does not report net income.

The amount paid could vary slightly based on the amount of outstanding shares on the record date. The dividend is payable Aug. 24, 2014, to shareholders of record on Aug. 9, 2014. Cal-Maine Foods paid a total of $35 million in dividends, or $1.45 per share, for fiscal 2014.

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

Perdue Farms grant helps pow-wow SALISBURY, Md. — The Arthur W. Perdue Foundation, the charitable giving arm of Perdue Farms, has awarded a $1,000 grant to help fund School Day at the annual MeherrinChowanoke Nation Pow-Wow scheduled for Oct. 24-26, at the Ahoskie Recreational Complex in Ahoskie, N.C. “We’re thrilled to have the support of Perdue and the Arthur W. Perdue Foundation,” said Lisa Lewis-Joell, pow-wow chairperson. “It helps us educate the community on native culture and traditions as well as assist our membership in preserving our heritage and traditions.”

School Day activities will highlight beadwork, basketry, regalia, dance, history, early hunting and fishing methods, tribal life and more. The pow-wow opens each day at 10 a.m. Grand Entry will be held Friday at 7 p.m., again on Saturday at noon and 7 p.m. and Sunday at noon. General admission is $5. Admission for seniors and children is $3.

“The Arthur W. Perdue Foundation is happy to provide support to the Meherrin-Chowanoke Nation and help share their proud heritage through school day activities,” said Kim Nechay, executive director of the Arthur W. Perdue Foundation.

The Meherrin-Chowanoke Nation is a small Indian tribe located in Gates, Hertford, Bertie and surrounding counties in eastern North Carolina. Its roughly 600 members live throughout North Carolina and Virginia.

To learn more about the Meherrin-Chowanoke Pow-Wow, visit www.meherrin-chowanoke.com or contact Lisa Lewis-Joell, powwow chairperson, at 252-301-6081 or meherrinchowankepowwow@ gmail.com.

More information about Perdue Farms can be obtained at www.perduefarms.com.

Sign reveal

Bumper corn crop may affect prices The Associated Press

DAYTON, Ohio — Ohio’s bumper crop of corn this year could help cut meat prices during the next few years.

The high corn yields from this year and last year are forcing a drop in prices not seen in the past five years. That’s not so good for farmers, but consumers should benefit.

Per-bushel corn prices have dropped 38 percent since last July, John Miyares, a statistician with the National Agricultural Statistics Service’s Great Lakes Regional Field Office, told The Dayton Daily News.

The $4.37-per-bushel price recently was the lowest in five years.

Miyares says prices of other crops have fallen sharply as well, with soybeans trading at near 2 1/2-year lows and wheat at near four-year lows. “(Corn) prices were artificially high in the past few years,” said Jeff Wuebkur, who farms corn, soybeans, and livestock in Darke County, northwest of Dayton.

“Crops were good last year, and this year they’re just as good. There’s more corn and more beans than ever.”

Nationally, corn has the potential to reach 2003’s record of nearly 14 billion bushels, the USDA said in its midyear report.

High corn prices the past few years have meant high meat prices in grocery stores since 2012. The sudden decline in corn prices may create a price drop for meat prices in the next two years, according to Sam Custer, an Ohio State University Extension outreach coordinator.

Low corn prices will affect other commodities, including farmland, with prices expected to drop, Custer said.

TAMU joins forces with the FAO Special

Allen Harim: Executives from Allen Harim recently revealed the company’s new sign, part of its rebranding initiative, at its Seaford, Del., headquarters. Participating in the sign reveal are, left to right, Dr. Key Lee, director of sales and marketing; Steve Evans, CEO; Hong Kuk Kim, chairman; Brian Hildreth, CFO; and Dr. Harry Lee, director of planning. More information about the company can be obtained at www.allenharimllc.com.

ROME — The Texas A&M University System and the Food and Agriculture Organization of the United Nations (FAO) have agreed to work together to combat world hunger by building capacity for sustainable agriculture and natural

Business resource management in developing countries.

Under the new agreement, the Texas A&M System and FAO will carry out initiatives to strengthen agricultural production innovations, land and water management practices, and plant and animal health in order to improve food security.

In addition, they will work on building resilience and improving value chain management to help promote economic stability and improve livelihoods for small-holder farming communities. The cooperation will be at country, regional and global levels as mutually agreed, the groups noted.

“Our history is rooted in a deep connection between farmers and the land on which they farm,” said Texas A&M University System Chancellor John Sharp. “Today, farming and ranching have changed considerably and our scope has expanded, but our commitment has not. I applaud our leadership in focusing on value chain management as the key to improving both supply and security of food for communities around the world.”

The partnership is an opportunity to leverage the strengths of both entities, allowing collaboration on matters of common interest.

“Our organizations share a common interest in enhanced global and local actions to achieve food security, enable sustainable livelihoods and sustainably manage natural resources; and we agree that interdisciplinary solutions, innovations and sharing of technological and scientific advances are necessary.

Hunger cannot be defeated by any organization or entity on its own.

We recognise that through strategic partnerships, we can support member countries more effectively in eliminating hunger,” said FAO Deputy Director-General Maria Helena Semedo.

Semedo signed a Memorandum of Understanding with Craig Nessler, director of Texas A&M AgriLife Research, on behalf of the Texas A&M System, at FAO headquarters in Rome, Italy. Tammy Beckham, director of the Institute for Infectious Animal Diseases (IIAD), a Department of Homeland Security Science and Technology Center of Excellence, also attended the signing.

More information about the Institute for Infectious Animal Diseases can be obtained at http://iiad.tamu. edu.

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POULTRY TIMES, August 18, 2014

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

CALIFORNIA CPF conference set for Sept. 18-19 MODESTO — The California Poultry Federation will hold its 2014 annual conference and board of directors meeting on Sept. 18-19, 2014 at the Monterey Plaza Hotel in Monterey, Calif..

The federation notes that this is the only conference of its type for the California broiler, turkey, squab, duck, game birds and other related poultry industries.

Presenters scheduled to speak at the conference include Food Safety & Inspection Service Administrator Al Almanza, Visit California President & CEO Caroline Beteta, former California Assembly Majority Whip Fiona Ma and Andy Schneider, The Chicken Whisperer.

In addition to conference and board meetings, a reception/awards banquet will be held Sept. 18, and a breakfast honoring allied sponsors will be held Sept. 19.

More information can be obtained by contacting Sandy Pohl at 888-822-4004 or sandy@cpif.org.

GEORGIA Seminar to examine poultry welfare TUCKER — The U.S. Poultry & Egg Association’s 2014 Live Production and Welfare Seminar will address the latest management techniques, husbandry and technology to enhance the health and welfare of birds. The seminar will be

held Sept. 16-17, at the DoubleTree Hotel in Nashville, Tenn.

This year’s topics will include a Legal Review; Tools for Monitoring Brooding; Disease Update; Chew On This...Feeding the World One Egg At A Time; Food Safety Overview: FSMA Rule and Veterinary Feed Directive; Housing Efficiency Systems: Sprinkler Cooling Systems and Lighting/Fans/Alarm Systems; New Equipment Technology; and Animal Welfare: Auditing Techniques, Live Haul/DOAs, Antibiotics.

The seminar agenda was developed by a program committee of live production managers and poultry health professionals including John Renault, Claxton Poultry Farms; Dr. John Smith, Fieldale Farms Corp.; Ken Martin, Fieldale Farms Corp.; and Henry Welch, Peco Foods Inc. Register for the Live Production and Welfare Seminar at www.uspoultry.org. m m m

Environment issues are seminar focus TUCKER — The Environmental Management Seminar and the National Poultry Waste Management Symposium have combined efforts to connect industry environmental managers with a comprehensive program that will keep them abreast of environmental management trends. Sponsored by U.S. Poultry & Egg Association, the conference will be held Sept. 25-26, at the Sandestin Golf & Beach Resort in Destin, Fla. “Local and state compliance of environmental policies are essential to our continued growth. Environmental managers must arm themselves with emerging technologies

and tools to address environmental issues arising from poultry production and processing,” said program committee chairman Dr. Jim Britton, OK Foods Inc. The program will include A Top Management Perspective of Poultry Environmental Management; Policy/Regulatory Update; Waters of the U.S.; A Wastewater Case Study; Air Emissions: Scrubber Technology; Clean Water Award Winners Plant Tours; Non-Compliance Pitfalls; Sustainability: Overview, How to Become Landfill Free, and Water Conservation and Re-Use; International Environmental Update: Overview and A Case Study; Stormwater Permitting Trends; Energy: On-Farm Energy Recovery from Litter, Energy Recovery from Wastewater, and Energy Alternatives; and New Environmental Technology: Biogas Recovery Utilization and Phosphorus Traps for Stormwater Run-off Water.

Members of the program committee include Art Riddick, Darling International; Michele Boney, West Liberty Foods LLC; Dr. Brian Kiepper, University of Georgia; Roger Smith, American Proteins Inc.; Dr. Claudia Dunkley, University of Georgia; Jeff Carroll, Perdue Farms Inc.; Joseph Miller, Rose Acre Farms; James Faison, Mar-Jac Poultry Inc; Dr. Casey Ritz, University of Georgia; Jimmy Mardis, Tyson Foods Inc.; Steven Woodruff, Woodruff & Howe Environmental Engineering Inc; Dr. Craig Coufal, Texas A&M University; Stephen James, Pilgrim’s; Matt Hopkins, Tip Top Poultry; Russ Dickson, Wayne Farms LLC; and Eric Lindemann, Fieldale Farms Corp.

Registration for the Environmental Management Seminar is available at www.uspoultry.org.

ILLINOIS Egg Prod. School opens in September PARK RIDGE — National Egg Products School is a three-day,

hands-on course for food formulators, which explores the incredibly functional egg and its role in food product development. Held every other year at Auburn University in Auburn, Ala., this year’s program will be on Sept. 15-17.

The course is designed to give food formulators a thorough introduction to eggs and egg products from their initial formation through to the packaging of liquid and dried egg products for industrial use.

Poultry science and food science experts from various universities cover egg microbiology and composition, handling, storage and the processes for producing egg products.

Significant classroom time is spent on egg functionality, use of egg products and the latest research on egg nutrition. In one course track, American Egg Board’s Research Chef Walter Zuromski will present the culinary aspects of egg products with an emphasis on the best product for specific operational needs, focusing on desired functionality and sensory needs.

In addition to providing instructors and program materials, American Egg Board is a major sponsor of the school. Continuing education credits may be available. For more information or to sign up for the course, visit www.ag.auburn.edu/ poul/neps/.

NEW JERSEY Seminar examines food prod. labeling UPPER SADDLE RIVER — The Food Institute and OFW Law will host an annual seminar on the details of food product labeling on Sept. 23 at the Newark Airport Renaissance Hotel in Elizabeth, N.J. The seminar will provide timesensitive information concerning the Food & Drug Administration’s proposed updates to nutrition labels.

Attendees will also learn of the latest developments impacting the labeling of food products as well as an overview of the basics of food

labeling.

More information can be obtained by contacting The Food Institute, 10 Mountainview Road, Suite S125, Upper Saddle River, N.J. 07458; www.foodinstitute.com.

VIRGINIA Registration opens for HACCP course ARLINGTON — The American Feed Industry Association, in partnership with the International Grains Program Institute at Kansas State University and the National Grain and Feed Association, will offer a Hazard Analysis Critical Control Points course Oct. 13-16, 2014, at the IGP Institute Conference Center in Manhattan, Kan. The program will focus on providing participants with the necessary preventative methods and principles to ensure food safety.

The course, “Establishing a HACCP Program for the Feed Industry,” is designed for all individuals within the feed industry, but particularly pertains to feed mill managers, quality assurance personnel and ingredient suppliers. During the course, participants will become familiar with the feed industry regulations and learn how to execute an effective HACCP plan through a seven-step process.

Carlos Campabadal, IGP Institute feed manufacturing program specialist and course manager, will conduct the course. Course participation is limited and seats are reserved on a first come, first served basis.

AFIA has partnered with KSU since 1976 to host short courses pertaining to the feed industry. The courses are taught by a diverse blend of individuals from KSU and within the feed and allied industries and provide in-depth trainings on all aspects related to feed manufacturing.

More information and registration can be obtained at www.afia. org/Afia/EducationMaterials/ EventsMeetings.aspx

9

POULTRY TIMES, August 18, 2014

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

AUG 18-20 — POULTRY INDUSTRY NATIONAL SAFETY CONF., Hilton Sandestin Golf & Beach Resort, Destin, Fla. Contact: U.S. Poultry & Egg Association, 1530 Cooledge Road, Tucker, Ga. 300847303; 770-635-9050; seminar@ uspoultry.org; www.uspoultry.org.

AUG 18-21 — AFIA/KSU ADVANCED FEED MANUFACURING, Manhattan, Kan. Contact: American Feed Industry Association, 2101 Wilson Blvd., Suite 916, Arlington, Va. 22201. Ph: 703524-0810; afia@afia.org; www.afia.org.

AUG 18 — UEP AREA MTNG., Atlanta, Ga. Contact: United Egg Producers, 1720 Windward Concourse, Suite 230, Alpharetta, Ga. 30005. Ph: 770360-9220; www.unitedegg.com.

20 — UEP AREA MTNG., AUG Philadelphia, Pa. Contact: United Egg Producers, 1720 Windward Concourse, Suite 230, Alpharetta, Ga. 30005. Ph: 770-360-9220; www.unitedegg.com.

AUG 21 — UEP AREA MTNG., Columbus, Ohio. Contact: United Egg Producers, 1720 Windward Concourse, Suite 230, Alpharetta, Ga. 30005. Ph: 770360-9220; www.unitedegg.com.

AUG 21-22 — WOMEN’S LEADERSHIP CONF., Sandestin Golf & Beach Resort, Destin, Fla. Contact: U.S. Poultry & Egg Association, 1530 Cooledge Road, Tucker, Ga . 300847303, Ph: 770-493-9401; seminar@ uspoultry.org; www.uspoultry.org.

AUG 22-23 — TPA ANNUAL MTNG. & SUMMER GET-AWAY, Nashville, Tenn. Contact: Tennessee Poultry Association, P.O. Box 1525, Shelbyville, Tenn. 37162. Ph: 931-225-1123; info@tnpoulty.org; www.tnpoultry.org.

AUG 26 — UEP AREA MTNG., Des Moines, Iowa. Contact: United Egg Producers, 1720 Windward Concourse, Suite 230, Alpharetta, Ga. 30005. Ph: 770-360-9220; www.unitedegg.com.

AUG 26-28 — POULTRY PROCESSING & SAFETY WKSHP., Athens, Ga. Contact: Extension Food Science Outlook, University of Georgia, 240 Food Science Bldg., Athens, Ga. 30602-2620; 706-542-2574; efs@ uga.edu; http://efsonline.uga.edu.

AUG 27 — UEP AREA MTNG., Ontario, Calif. Contact: United Egg Producers, 1720 Windward Concourse, Suite 230, Alpharetta, Ga. 30005. Ph: 770360-9220; www.unitedegg.com.

AUG 28 — UEP AREA MTNG., Seattle,

Wash. Contact: United Egg Producers, 1720 Windward Concourse, Suite 230, Alpharetta, Ga. 30005. Ph: 770360-9220; www.unitedegg.com.

8-Oct. 3 — AFIA/KSU SEP FUNDAMENTAL OF NUTRITION, Joint Distance Education Programs, Online. Contact: American Feed Industry Association, 2101 Wilson Blvd., Suite 916, Arlington, Va. 22201. Ph: 703524-0810; afia@afia.org; www.afia.org.

SEP 9-11 — AFIA LIQUID FEED SYMPM., New Orleans Marriott, New Orleans, La. Contact: American Feed Industry Association, 2101 Wilson Blvd., Suite 916, Arlington, Va. 22201. Ph: 703524-0810; afia@afia.org; www.afia.org.

SEP 11-14 — MPA ANNUAL CONV., Hilton Sandestin, Destin, Fla. Contact: Mississippi Poultry Association, 110 Airport Road S., Suite C, Pearl, Miss. 39208. Ph: 601-932-7560; beard@mspoultry.org; leggett@ mspoultry.org; www.mspoultry.org.

15-17 SEP — NATIONAL EGG PRODUCTS SCHOOL, Auburn University, Auburn, Ala. Contact: www.ag.aubur n.edu/poul/neps/.

SEP 16-17 — POULTRY PRODUCTION & HEALTH SMNR., Doubletree Hotel, Nashville, Tenn. Contact: U.S. Poultry & Egg Association, 1530 Cooledge Road, Tucker, Ga . 300847303, Ph: 770-524-08109401; seminar@uspoultry.org; www.uspoultry.org.

SEP 18-19 — CPF ANNUAL MTNG. & CONF., Monterey Plaza Hotel, Monterey,Calif. Contact: California Poultry Federation, 4640 Spyres Way, Suite 4, Modesto, Calif.

95356. Ph: 209-576-6355; califpoultry@cs.com; www.cpif.org.

sion.psu.edu/poultry-sales-service.

www.oilseedandgraintrade.com.

25-26 — ENVIRONMENTAL SEP MANAGEMENT SMNR., Sandestin Golf & Beach Resort, Destin, Fla. Contact: U.S. Poultry & Egg Association, 1530 Cooledge Road, Tucker, Ga .

30084-7303, Ph: 770-493-9401; seminar@uspoultry.org; www.uspoultry.org.

OCT 7-10 — UEP ANNUAL BOARD MTNG., & EXECUTIVE CONF., Hyatt Regency Tamaya, Albuquerque, N.M. Contact: United Egg Producers, 1720 Windward Concourse, Suite 230, Alpharetta, Ga. 30005. Ph: 770360-9220; www.unitedegg.com.

2-3 — POULTRY PROTEIN & OCT FAT SEMINAR, Doubletree Hotel, Nashville, Tenn. Contact: U.S. Poultry & Egg Association, 1530 Cooledge Road, Tucker, Ga . 300847303, Ph: 770-493-9401; seminar@ uspoultry.org; www.uspoultry.org.

OCT 8-9 — AFIA BOARD MTNG., Ritz Carlton, Amelia Island, Fla. Contact: American Feed Industry Association, 2101 Wilson Blvd., Suite 916, Arlington, Va. 22201. Ph: 703-5241921; afia@afia.org; www.afia.org.

OCT 6-8 — NATIONAL MTNG. ON POULTRY HEALTH, PROCESSING & LIVE PRODUCTION, Clarion Resort Fontainebleau Hotel, Ocean City, Md. Contact: Delmarva Poultry Industry Inc., 16686 County Seat Hwy., Georgetown, Del. 19947-4881; dpi@ dpichicken.com; www.dpichicken.com.

OCT 6-8 — WOMEN IN AGRIBUSINESS SUMMIT, Hyatt Regency, New Orleans, La. Contact: www.womeninag.com.

OCT 14-16 — SUNBELT AG EXPO., Moultrie, Ga. Contact: Sunbelt Agricultural Exposition, 290-G Harper Blvd., Moultrie, Ga. 31788. h: 229-9851968, ext. 28; www.sunbeltexpo.com.

OCT 7-9 — OILSEED & GRAIN TRADE SUMMIT, H y a t t Regency, New Orleans, La. Contact:

15-18 — BIONMIN WORLD OCT NUTRITION FORUM, Munich, Germany. Contact: www.worldnu-

www.biomin.net.

OCT 20-22 — AFT FARMLAND, FOOD & LIVABLE COMMUNITIES CONF., Lexington, Ky. Contact: American Farmland Trust, www.farmland.org.

OCT 22 — CPF QUALITY ASSURANCE SMNR., Ag Center, Modesto, Calif.

Contact: California Poultry Federation, 4640 Spyres Way, Suite 4, Modesto, Calif. 95356. Ph: 209-576-6355; califpoultry@cs.com; www.cpif.org.

OCT 29-30 — NCC ANNUAL CONF. & FALL BOARD MTNG., Ritz Carlton, Washington, D.C. Contact: National Chicken Council, 1152 15th St., N.S., Suite 430, Washington, D.C. 20005. Ph: 202-296-2622; ncc@ chickenusa.org; www.nationalchickencouncil.org; www.eatchicken.com.

OCT 13-16 — AFIA/KSU HACCP PROGRAM FOR THE FEED INDUSTRY, Manhattan, Kan. Contact: American Feed Industry Association, 2101 Wilson Blvd., Suite 916, Arlington, Va. 22201. Ph: 703524-0810; afia@afia.org; www.afia.org.

NOV 2-5 — PACK EXPO, McCormick Place, Chicago, Ill. Contact: PMMI, 11911 Freedom Drive, Suite 600, Reston, Va. 20190. Ph: 571-612-3200; www.pmmi.org NOV 5-7 — AEB MTNG., Napa, Calif.

Contact: American Egg Board, 1460 Renaissance Drive, Park Ridge, Ill. 60068. Ph: 847-2967043; aeb@aeb.org; www.aeb.org.

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POULTRY TIMES, August 18, 2014

Increasing evaporative cooling pad set temperatures

By Michael Czarick, Yi Liang & Dr. Brian Fairchild Special to Poultry Times

ATHENS, Ga. — Figure 1 shows the outside temperature and relative humidity during the last three weeks on a farm growing a 56-day-old broiler during the month of August in 2013. Though the weather was relatively mild, outside temperatures still reached between 86 degrees F and 90 degrees F during the day with relative humidity running between 55 percent and 60 percent.

Typically, with older broilers, evaporative cooling pads would be set to operate a little above 80 degrees F, resulting in the house temperature running in the mid to low 80s and the evaporative cooling system operating approximately six to eight hours a day during this type of weather.

But, on this particular farm the grower set his evaporative cooling pad to operate between 85 degrees F and 90 degrees F, which resulted in the evaporative cooling systems only operated for approximately 12 hours over the course of the entire 56 day flock.

Conventional thinking would lead one to believe that by not aggressively using evaporative cooling when growing 8-pound-plus birds that performance would be lost. The fact is the grower finished number one for the week: the second to the highest weight (within 0.02 pounds of the highest), the lowest feed conversion (seven points lower than any other farm), and the lowest mortality (less than 3 percent).

Michael Czarick is an Extension engineer, and Dr. Brian Fairchild is an Extension poultry scientist, both with the University of Georgia Cooperative Extension; and Yi Liang is an Extension engineer with the University of Arkansas. More information can be obtained at www. poultryventilation.com.

Poultry scientists and engineers at the University of Arkansas have been studying the use of sprinkler systems as an alternative to traditional evaporative cooling pads in tunnel-ventilated houses on a commercial broiler farm.

A sprinkler system, unlike a fogging system, operates at low pressure and generates very large water droplets. The objective of the system is to help cool the birds, not as much by reducing house temperature, but more through the light wetting of the birds. As water evaporates from the surfaces of the birds it lowers the surface temperature of the birds, which in turn increases heat loss from the birds.

This is not to say that a sprinkler systems does not reduce house temperature. The combination of the water droplets partially evaporating as they fall to the floor of a house with that water evaporating off the bird surfaces does in fact reduce house temperature from 1 to 5 degrees, far less than seen in the typical house equipped with evaporative cooling pads.

Conventional thinking would lead one to believe that the resulting higher house temperatures would result in a decrease in bird performance during hot weather.

The fact is that over the course of two summers there have been no significant differences seen in bird performance between the houses with sprinkler systems compared to those with traditional evaporative cooling pads.

There is a growing trend in the commercial layer industry of building tunnel-ventilated houses without evaporative cooling pads. The high air velocity (well over 600 ft./ min.), padless houses tend to perform as well as those equipped with evaporative cooling pads during hot weather. The only time performance tends to be reduced is during extended periods of very hot weather (95 degrees F-plus).

What these studies/trends have in common is that they show that evap-

Special

Figure 1: Outside temperature and Rh during the last three weeks of a flock.

orative cooling is not as crucial in obtaining optimal bird performance during hot weather as many believe.

The fact is that it is the air speed in a tunnel house that produces the vast majority of the cooling . . . not a house’s evaporative cooling pads.

When it comes to bird cooling the use of evaporative cooling pads comes at a high price...increased humidity. As humidity increases, a bird’s primary method of heat loss, evaporation of water off of it’s own respiratory system, is reduced.

So, though a pad system may decrease a house temperature 10 degrees F, the relative humidity will increase 25 percent, which will harm, a bird’s natural ability to rid itself of excess heat. Conversely, from a bird performance standpoint, there really is no downside to increasing air speed over older birds during hot weather — essentially . . . the more, the better.

To be clear, this does NOT mean that evaporative cooling systems are not required to maximize bird performance during hot weather.

Numerous studies have shown that at high air temperatures (i.e. 90 degrees F-plus), broiler performance suffers even with high air velocities.

It is not a matter of whether a tunnelventilated broiler house requires an evaporative cooling system, but rather to what extent it is used.

Producers with older broilers are often tempted to operate evaporative cooling pads as soon as house temperatures climb into the high seventies to low eighties. Though the house temperature may decrease a little, the fact is that the relative humidity quickly climbs to near saturation, limiting a bird’s ability to cool itself through the evaporation of moisture off its respiratory system.

The situation is exacerbated if the producer doesn’t fully utilize all their tunnel fan capacity before turning on their evaporative cooling pads. Air velocity should always be thought of as the primary method of bird cooling; evaporative cooling pads are a distant second.

Figure 2 (seen with article jump

on page 12) is a graph of outside and inside temperatures during the last three weeks of the flock on the broiler farm noted previously where the evaporative cooling pads were used very sparingly. During the day, inside temperatures were only lower than outside temperature Aug. 10 through 12, indicating that the evaporative cooling pad system was operating for a significant portion of the day.

For most the last three weeks of the flock, house temperatures were between 85 degrees F and 90 degrees F for a significant portion of the day. Since the evaporative cooling pads did not operate for most of the flock, though daytime temperatures were in the mid to high 80s, relative humidity was relatively low, running between 50 percent and 60 percent.

On those days where the evaporative cooling pads were used (Aug. 10-12), the temperature was in the mid-80s and the relative humidity

See Temp, Page 12

11

POULTRY TIMES, August 18, 2014

•Russia (Continued from page 1)

Russian Prime Minister Dmitry Medvedev argued that the ban would give Russian farmers, who have struggled to compete with Western products, a good chance to increase their market share. But experts said local producers will find it hard to fill the gap left by the ban, as the nation’s agricultural sector suffers from inefficiency and a shortage of funds.

American Soybean Association President Ray Gaesser pointed out that soybeans are the biggest crop export from the U.S. to Russia, due in large part to that country’s burgeoning economy and growing

•Drought demand for meat.

However, Gaesser said, “Sanctions and bans like the one proposed

by President Putin serve only to hurt the Russian people by limiting their access to the food and products they need and want.”

While Russia is an important U.S. soybean market, “it is only one of hundreds of our customers worldwide,” Gaesser said. “By limiting his people’s access to American soybeans and other products, he does a great disservice to his Russian countrymen and women.”

According to USDA’s Foreign Agricultural Service, U.S. exporters shipped $12. billion worth of food

and agricultural products to Russia in 2013, which represents less than 1 percent of all U.S. agricultural exports. U.S. poultry exports made up the largest portion of the total.

If Western sanctions are not changed, Russia has said it may also introduce restrictions on the import of planes, navy vessels, cars and other industrial products. Medvedev added that in response to EU sanctions against Russian low-cost airline Dobrolet, Russia is also considering a ban on Western carriers flying over Russia on flights to and from Asia.

The Associated Press contributed to this report.

For more industry news visit: www.poultrytimes.net

(Continued from page 1)

to a neighbor’s well, the Fresno Bee reported.

Overby’s own well, like others in her area, had gone dry. She now showers each morning with the hose.

“When you get up in the morning and turn the water on, you wonder if the water is going to come out,” Overby told the agriculture secretary.

The new drought spending is intended to help secure water supplies for 73,000 Californians in 11 counties.

Recipients include Farmersville, where a $500,000 grant will connect residents who have dry wells to a water main.

Vilsack called drought and climate change a major national concern. He said the country will have to invest in infrastructure, including more storage facilities.

California Gov. Jerry Brown also is pushing for heavy investment to secure state water service, including a proposed $15 billion to build giant tunnels to carry water from the San Francisco Bay area to the state’s water-thirsty south.

The Obama administration says it has designated more than $50 million in drought-related aid for California.

Projects include supporting climate-change research hubs to seek ways to ease the impact.

The University of California, Davis, is a designated “sub-hub” for that research.

12

POULTRY TIMES, August 18, 2014

•Temp (Continued from page 10)

did not drop below 80 percent.

Though the air temperature was a little lower on the days the evaporative cooling pads were used the fact that the relative humidity was 20 percent to 30 percent higher would have resulted from a bird’s perspective much higher effective temperatures.

Another benefit of the limited use of the evaporative cooling system was that the litter was extremely dry and the birds were very clean.

Even in the vicinity of the evaporative cooling pads the litter was dry and friable. The bird’s paws were clean and there were very few signs of trauma.

In a house that uses evaporative cooling sparingly, not only is the house/litter drier during the day, but at night as well when high humidities can be just as problematic as they are during the day. In most poultry growing areas the relative humidity at night is well above 80 percent. The lower an evaporative cooling pad system is set to operate the later into the evening it will operate, and the more likely the pad system will cause very high nighttime humidities.

In study conducted by the University of Arkansas comparing pad systems to sprinkler systems, even though the pad systems did not operate at night the inside relative

humidity at night was 5 percent to 10 percent higher than it was in the house utilizing sprinklers. Though a difference of 5 percent to 10 percent relative humidity most of the time would not be considered significant, the closer the relative humidity in a house is to 100 percent, the more problematic a small change in relative humidity would be.

In fact, Levent, & Portier (2005) found that 77 degrees F and 90 percent relative humidity heat loss from a 5-pound broiler is reduced by approximately 32 percent. So even though nighttime temperatures may be in the seventies, if the pads continue to saturate the air with moisture the birds in a house may not be able to get rid of a large portion of the heat they are producing, resulting in elevated body temperatures and reduced performance.

It is important to note that on the farm where the pad set temperatures were 85 degrees F or higher, the average air speed in the houses was just over 700 ft./min., with less than a 100 ft./min. variation from sidewall to sidewall. The higher-thanaverage air speed makes it easier to remove heat from the birds at higher house air temperatures.

This is not to say that in houses where the air velocity may be as high, pads should be turned on in the high seventies low eighties, but rather that air speed should be utilized to its fullest extent before us-

Special

Figure 2: Inside and outside temperatures for the last three weeks of a flock.

ing evaporative cooling and when it is used it should be turned on at a house temperature closer to 85 degrees F than 80 degrees F. Equally important is the fact that in order to maximize bird cooling air speeds should be kept at their maximum late into the evening, if not all night. This will help to ensure that there is adequate heat removal from older birds when their ability to lose heat through the evaporation of water off their respiratory system is compromised due to the very high

humidities that typically occur after the sun goes down.

The fact is, air speed is most effective at removing heat from the birds at night when air temperatures are low. So, not only does maintaining a high nighttime air speed help to offset the negative effects of the high humidity, but it will also help to remove the excess heat that builds up in broilers over the course of a hot day.

When it does come to operating the latest generation of tunnel

houses where air speeds commonly exceed 600 ft./min., it is important to keep in mind that old rules of thumb when it comes to operating evaporative cooling systems may no longer apply.

Whereas in older houses it was often tempting to utilize evaporative cooling systems at air temperatures of 80 degrees F or lower, in higher air speed houses, the use of pads may be delayed without necessarily resulting in a reduction in bird performance.

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13

POULTRY TIMES, August 18, 2014

Tensioner failure: Serious problem, easy fix

By Dennis Brothers, Jess Campbell, Jim Donald & Gene Simpson Special to Poultry Times

AUBURN, Ala. — An integral part of many, if not most, modern poultry house fans is a spring loaded belt tensioner. Tensioners have an important role in helping maintain proper belt tension and allowing the fan motor to transfer all its power to the fan blades — insuring maximum air moving capabilities.

However, if tensioners fail to work properly the result is likely to be serious losses in ventilation rate and windspeed. Given the environment they have to work in, with all the moisture and dust that cannot be avoided in a poultry house, it is no wonder that one of the most common and problematic issues is tensioners freezing up and thereby robbing the fan of much of its power to move air. Luckily, this can be a simple problem to remedy.

A typical frozen belt tensioner and the obvious loss of fan power that results is seen in a fan’s not being able to fully open the butterfly

shutter and amounting in one case to a loss of about 2,270 cfm’s. After a simple repair, full rated fan power was restored.

One quick way to become aware of this problem is to notice whether the shutter louvers of a fan (i.e, a butterfly shutter) are opening fully — if not, you know something is not fully operational, and it may well be a stuck tensioner. You may also notice slack in the belt as it runs.

This slack can be seen by watching the fan operate and noticing the belt jump as it runs back to the motor pulley. With the fan unplugged, you can see and feel the slack belt with very little pressure being applied by hand.

Once you take the belt off — which may not be easy with the frozen tensioner — you can see whether the tensioner springs back into position away from the center of the fan, or is stuck.

The cure for a stuck tensioner usually is applying some corrosion cutting spray (WD-40, Break-free, PB Blaster, etc.) and gently tapping on the mounting bolt until it comes free.

Applying more lubricant and working it

Moritz presented AFIA & PSA Poultry Nutrition Research Award ARLINGTON, Va. — The American Feed Industry Association in partnership with the Poultry Science Association has presented Dr. Joseph Moritz, a faculty member at West Virginia University’s Department of Animal and Nutritional Science, with the Poultry Nutrition Research Award in recognition of his contributions to poultry nutrition.

The award was presented to Moritz by Phillip Smith of Tyson Foods during the annual PSA meeting in Corpus Christi, Texas.

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gently back and forth will usually get the tensioner back in working order.

This routine worked well on the frozen tensioner referred to earlier, and the result was restoring about 2,270 cfm’s of previously lost airflow. As it turned out, every fan in this house suffered from a frozen tensioner.

Assuming an equal increase in fan power by unsticking them all, this grower was losing the equivalent of one whole fan due to frozen tensioners.

The hour it would take to un-freeze the other nine belt tensioners would be time well spent.

ers, we recommend using ones with a grease fitting installed and regularly greasing them, making this wind-speed robber a thing of the past. When choosing fans for replacement, a belt tensioner with grease fitting is definitely a positive feature on any fan.

Either way, there are not many quicker, more simple, maintenance repairs that a grower can do that stand to so easily yield 10 percent increase in air moving power on a single fan.

The next time you are at the fan end of your houses — check your belt tensioners!

The bottom line Not all stuck tensioners will un-freeze so easily. Some may even need to be replaced.

This can easily be a $40 repair per tensioner, but given the potential gain, it is a maintenance expense worth spending.

If and when you do replace belt tension-

Dennis Brothers and Jess Campbell are poultry housing specialists, Jim Donald is an Extension engineer and Gene Simpson is an Extension economist, all with the National Poultry Technology Center at the Auburn University College of Agriculture in Auburn, Ala. More information can be obtained at www. poultryhouse.com.

14

POULTRY TIMES, August 18, 2014

Motor size is a poor indicator of fan power usage

By Michael Czarick & John Worley

Special to Poultry Times

ATHENS, Ga. — Far too often when comparing tunnel fans one of the first things people look at is the size of the motor. The thought being, the smaller the motor size, the less the fan will cost to operate.

Though in general this is true, the fact is that not all motors of a given size will consume the same amount of power.

For instance, Figure 1 illustrates the range of power consumed by 158 different 48-inch fans tested by BESS Laboratory. Though all the fans were equipped with a 1 HP motor the amount of power consumed by the fans ranged from 700 watts to a little under 1,300 watts.

To understand why there are differences in power usage between fans equipped with a 1 HP motor it is first important to understand what is meant when a motor is labeled as “1 HP.” By definition 1 HP is equal to 746 watts of power. A 1 HP motor is designed to deliver at least 746 watts of power to the motor shaft.

If the motor is not connected to a load, it obviously will not do any work, but will still use a small amount of power. If it is connected to a fan blade that requires 746 watts of power it will deliver that amount power.

If it requires less or more, it will attempt to deliver that amount. Thus the amount of power that a 1 HP motor uses depends more on how it is loaded than on how much it is capable of.

If it takes 900 watts of power to rotate a particular 48-inch fan’s prop at its speed of, let’s say 400 rpm, a motor will “try” to deliver 900 watts

Michael Czarick and John Worley are Extension engineers with the University of Georgia Cooperative Extension Service. More information can be found at www.poultryventilation.com.

of power, regardless of the size of the motor. If the motor on the fan is only capable of delivering 746 watts of power (1 HP) to drive the prop it will tend to overheat, because it is being overloaded.

But if the motor is capable of delivering 1,492 watts of power (2 HP) it can easily supply the 900 watts of power without any concern for overheating.

It is not as much how much power the motor is capable of delivering that will determine the amount of power it will use, but rather how much work/power is required of it to spin the fan prop at the specified speed. It is really no different from a car’s engine.

How much gas car’s engine uses depends more on how much the engine is loaded (i.e. how fast the car is going) than its size/displacement.

Figure 2 shows the power usage of a particular 52-inch fan with a 2 HP motor as a function of prop speed.

The power required to rotate the fan blades can vary close to 100 percent depending on how fast the fan blades are rotating. Increasing the prop from 540 to 593 rpm, just an increase of 9 percent, increases the power used by the fan motor from 1,046 to 1,365 watts, an increase of 31 percent.

Increase it to 650 rpm (20 percent increase) and power usage nearly doubles! Again...its not the size of the motor that determines how much power a fan uses but rather how much work is required of it.

Another factor that determines fan motor power usage is motor efficiency.

Electrical motors are not 100 percent efficient . . . that is you have to put more than 746 watts of electricity into a fan motor to get 746 watts of usable power out of the motor to drive the fan prop.

There are power losses in a motor associated with electrical resistance in the motor windings, friction in the bearings, etc.

These losses are manifested in

the form of heat. Fan motor efficiencies typically run between 74 percent and 86 percent at full load, which means roughly 20 percent of the power a fan motor uses is used to produce heat and not to rotate the fan blades.

Just taking into account motor efficiency, to get 746 watts of usable power out of a typical 1 HP fan motor, you have to put in between 867 and 1,008 watts of power into the fan motor.

A third factor is the a motor’s service factor. A motor’s service factor is essentially a measure of how much a motor can be overloaded without fear of damage. For instance, a motor with a service factor of 1.2 means that the motor can be overloaded by 20 percent without fear of motor damage.

So a 1 HP motor with a 1.2 service factor is capable of supplying 895 watts of power to drive a fan prop not 746 watts . . . for all practical purposes it is a 1.2 HP motor.

The fans in Figure 1 that are using over 1,100 watts of power generally have power factors over 1.

A 1 HP motor, with a service factor of 1.3 can be loaded as if it were a 1.3 HP motor. It is very important to note that it if is fully loaded it can produce more power to drive the fan than a 1 HP motor, but that also means that it can/will draw more amps and use more power than a 1 HP motor.

It is important to keep in mind that if you replaced a 1.3 service factor fan motor with a 1 service factor, there is a good chance that the motor will overheat and shut off.

Another factor that affects fan motor power usage is that fans are designed to deliver the specified amount of power under worst case conditions (high temperatures, low air velocity over the motor, etc).

When operating under more normal conditions the power usage would typically be lower. How much lower would depend on precisely how the fan motor was designed.

Special

Figure 1: Power used by various 48-inch fans with 1 HP motors.

Special

Figure 2: Fan power usage vs. fan speed

As you can see, there are a wide variety of factors that end up determining the amount of power a fan with a 1 HP motor will use.

Though the motor nameplate can provide some idea of power usage, the only way to actually determine the amount of power a fan will use is from fan test laboratories such as BESS labs at the University of Illinois (www.bess.uiuc.edu).

Fan test data will include a wide variety of information about the fan, as well as the amount of air the fan moves along with the energy efficiency rating (cfm/watt) at various static pressures. To determine

power usage of a specific fan simply divide the amount of air moved by the fan (i.e, cfm at 0.10-inch) by the energy efficiency rating (i.e, cfm/ watt at 0.10-inch) of the fan.

For example, the 54-inch fan with a 1 HP motor will move 24,500 cfm and has an energy efficiency rating of 21.4 cfm/watt at 0.10-inch pressure. When we divide 24,500 cfm by 21.4 cfm/watt we find that the fan will use 1,145 watts of power to move the 24,500 cfm of air at 0.10inch pressure.

But, the fact is, from an energy

See Motor, Page 16

15

POULTRY TIMES, August 18, 2014

High windspeed for large birds — practical considerations

By Dennis Brothers, Jess Campbell, Jim Donald & Gene Simpson Special to Poultry Times

AUBURN, Ala. — Over the past five years, we have been seeing steep increases in windspeed requirements for large birds, from about 500 feet per minute up to 750 fpm. Why has this happened?

Higher windspeed dissipates more Dennis Brothers and Jess Campbell are poultry housing specialists, Jim Donald is an Extension engineer and Gene Simpson is an Extension economist, all with the National Poultry Technology Center at Auburn University College of Agriculture in Auburn, Ala. More information can be obtained at www. poultryhouse.com.

heat from these birds, resulting in better feed conversion, faster growth rate, lower mortality and increased yields.

As should be expected, achieving such a steep increase in windspeed requires significant additional investment in equipment, whether in upgrading an existing broiler house or building a new house to operate at the higher windspeeds. Further, limits imposed by the physical laws governing movement of air from one place to another become much more restrictive at such high windspeeds. As a result, meeting high windspeed requirements involves serious engineering and economic challenges.

This article outlines the most important practical engineering and economic considerations growers and companies must understand in meeting high windspeed requirements — including real-world

considerations as to exactly how windspeed is defined, determined or measured.

Engineering challenges Key point: As windspeed is to be increased, the increased power required at each step goes up very steeply, and not in a one-to-one proportion. For example, increasing windspeed by, say 50 percent, from 500 fpm to 750 fpm, requires not just half again (50 percent) more energy/fan power, but at least twice as much energy/fan power.

The practical effect of this physical fact is easily seen in actual windspeeds measured in an empty 16-fan tunnel house with six fans running and then as additional fans are turned on one by one.

This is a well-designed house with identical 54-inch high-capacity fans (except for fan No.1, a 48-inch), so

you might expect windspeed in fpm to go up the same amount as each additional fan is turned on. But this is not what happens.

Instead, the fpm gain per additional fan (at the feed line) drops from 68 fpm as fan No. 7 is turned on to only 35 fpm additional windspeed as fan No. 16 is turned on.

Understanding why additional fans do not provide the same windspeed increases requires recognition of another key point: A fan’s “capacity” in cfm (and therefore also in fpm of windspeed) depends entirely on the static pressure the fan is working against.

That is, a fan’s cfm “rating” applies only for one stated static pressure. The higher the static pressure, the lower the cfm & fpm will be.

That static pressure of course is created by the fan(s), and a higher pressure difference is required to generate higher windspeed.

We add fan-power to increase the static pressure and get the higher windspeed, but at each step, each fan’s resulting cfm/fpm performance drops.

At 0.05 sp (at about eight fans running), the fans in the example house are rated to produce 30,800 cfm. At 0.15 sp (15 fans running) the rated capacity is only 26,800 cfm.

The loss in cfm/fpm at higher static pressures happens because achieving — and working against — the higher static pressure involves a cost in fan rpm’s. Small losses in rpm’s cause large losses in cfm/fpm.

Almost all manufacturers send fans to the BESS Lab at the University of Illinois for testing. Test results show operating a fan at higher pressures causes dramatic losses in airflow (cfm) and in electrical effi-

See Windspeed, Page 18

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16

POULTRY TIMES, August 18, 2014

Chick-fil-A tops KFC as leading chicken chain CHICAGO — Chick-fil-A posted 2013 sales of $5.1 billion, surpassing KFC as the top chicken chain, according to data from Technomic Inc. released in its annual reporting on the top U.S. restaurant organizations.

Chick-fil-A grew 9.3 percent in 2013, leading the limited-service sub segment restaurants.

These latest figures represent Chick-fil-A’s continued and steady growth among restaurant chains.

Chick-fil-A has more than 1,700 locations in 39 sites and Washing-

ton, D.C. According to the company, system-wide sales in 2012 reached $4.6 billion, reflecting a 14 percent increase over the chain’s 2012 performance and a same-store sales increase of 6 percent.

As a whole, limited-service restaurants in 2013 saw a sales bump of 3.9 percent with chicken chains posting a 5.1 percent growth, according to the Technomic report.

Technomic also reported that the 500 largest U.S. restaurant chains registered a 3.5 percent annual sales increase in 2013, a significant de-

cline from 4.9 percent the prior year.

The foodservice consultancy found that U.S. systemwide sales for the Top 500 chains grew to an estimated $264 billion in 2013, up more than $8.8 billion over 2012.

“Although we have seen overall growth within the Top 500, the pace has slowed since last year,” said Ron Paul, president of Technomic.

“Competition for share of stomach is getting more and more challenging. But brands that have found a way to differentiate themselves are gaining market share.”

Among limited-service restaurants, the highest growth came from the Asian, bakery cafe and coffee cafe categories. Segment leaders were Panda Express (10.7 percent sales growth), Panera Bread (11.8 percent) and Starbucks (10.6 percent). McDonald’s, the largest U.S. restaurant chain, saw minimal sales growth of 0.7 percent in 2013, to reach annual sales of $35.9 billion.

Subway continues as the second largest restaurant chain in the U.S., followed by Starbucks, Wendy’s and Burger King.

Full-service restaurants experienced a 2.4 percent sales increase in 2013, a slight decrease over the 2.9 percent seen in 2012. The fullservice steak category continued to show healthy growth, with an increase of 6.2 percent. Gains in the steak category were driven by Texas Roadhouse (11.1 percent) and LongHorn Steakhouse (12.8 percent). Among varied-menu chains, which increased sales by 2.5 percent overall, the category leader, Buffalo Wild Wings, boosted sales 12.9 percent.

Ground beef ‘pink slime’ makers say sales are rebounding The Associated Press

LINCOLN, Neb. — Sales of a treated ground beef product that critics derisively dubbed “pink slime” have rebounded, according to two of its manufacturers.

Spokesmen for Cargill and Beef Products Inc. confirmed that sales of the product, which the industry refers to as “lean, finely textured beef,” have risen. But Cargill told the Lincoln Journal Star that sales haven’t rebounded to the level they were before a 2012 controversy about the meat.

The product, which is added as a low-cost ingredient to ground beef, is made from fatty bits of meat left over from other cuts. The bits are heated to about 100 degrees F and spun to remove most of the fat. The lean mix then is compressed into blocks for use in ground meat. The product also is exposed to ammonium hydroxide gas or citric acid to kill bacteria, such as E. coli and salmonella.

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critical 2009 New York Times report.

BPI sued ABC News and others in September 2012, alleging the network’s reporting about the product earlier that year damaged BPI by misleading consumers into believing it was unhealthy and unsafe. BPI said the sales drop forced it to close plants in Waterloo, Iowa; Garden City, Kan.; and Amarillo, Texas; laying off more than 700 workers.

Only a Nebraska plant in South Sioux City remained open.

Attorneys for ABC have said the network in each of its broadcasts stated the USDA deemed the product safe to eat. They argued that although the term “pink slime” may come across as unappetizing, it is not incorrect. Lean, finely textured beef is both pink and, like all ground beef, has a slimy texture, they ar-

gued.

The South Dakota Supreme Court ruled in May that BPI’s lawsuit against ABC News can go to trial.

Union County Judge Cheryle Gering has already ruled that ABC isn’t protected against liability by saying that the product is beef and is safe.

Jeremy Jacobsen, a spokesman for Dakota Dunes, S.D.-based BPI, said he could “confirm we are seeing an increase in sales.” But he would not comment further, saying the company’s attorneys have advised BPI not to discuss the issue in any detail because of its $1.2 billion lawsuit against ABC News.

Cargill also lost sales and shut down a plant in Plainview, Texas, that employed more than 2,000 people. Cargill spokesman Mike Martin told the Lincoln Journal Star

that his company now sells the product to about 400 customers, which is more than before March 2012, but the sales volume remains down about 40 percent.

Since Jan. 20, Cargill has said, all of Cargill’s U.S.-produced, fresh, 100 percent ground beef products that contain the finely textured beef will say so on a label, whether sold in bulk or in chubs directly to consumers.

Cargill also has developed a website to answer questions about the product. It says, for example, that Cargill makes ground beef that ranges from 73 percent lean to 96 percent lean. Cargill says the finely textured beef is mixed in to help reach the right percentage for each product.

more power than Fan B, if it moves at least 20 percent more air. It is not any different than an automobile . . . it’s not how much gas a car uses, but rather how much it uses relative to the distance traveled.

The question a person trying to chose a fan should be asking is how much air can be moved with each watt of power used.

The higher the cfm/watt, the

higher the energy efficiency of the fan.

Purchasing an energy efficient fan is actually quite simple. Ignore the size of the motor, and compare fans based on how much air they move at the maximum expected operating static pressure and their energy efficiency rating (which should be at least 20.8 cfm/watt at 0.10-inch static pressure).

•Motor (Continued from page 14)

efficiency standpoint, the amount of energy used by a fan is actually not a good measure of its overall energy efficiency.

It is not how much power a fan uses, but rather how much power it takes to move a cubic foot of air.

For instance, it is not necessarily a problem if a Fan A uses 20 percent

17

POULTRY TIMES, August 18, 2014

Chicken consumption up 17 percent in the U.S. GREENSBORO, Ga. — More chickens are crossing the road and on to consumers’ plates, according to new research presented July 21 at the National Chicken Council’s Chicken Marketing Seminar in Greensboro, Ga. Overall, the average number of meals or snacks that contained chicken eaten by survey respondents in the two weeks prior to the survey was 6.1. This is up from 5.2, or 17 percent, from the 2012 findings. Millennial respondents (18-34) remain the most likely to eat chicken meals or snacks frequently (7.7).

“With the tight supplies in the cattle and hog herds, and accompanying record beef and pork prices, it’s not surprising to see a double digit increase in chicken consumption this year,” said National Chicken Council Vice President of Communications Tom Super.

“What is surprising to me,” Super noted, “is that health and nutrition and taste both topped cost as the reason consumers are turning more to the original white meat.”

The survey was commissioned by the National Chicken Council and conducted online

by PKS Research Partners May 29-June 1, 2014, among 1,019 adults.

In 1998 and 2006 respondents were asked if they are likely to eat more, less or about the same amount of chicken. In 2014 they were asked more specifically about likely changes in chicken consumption from a grocery store and likely change in behavior regarding a food service establishment.

The 12-month outlook for the grocery segment looks promising with a net of 24 percent saying they will be eating more chicken. This

is more than three times the proportion previously noted.

The primary reasons for eating more chicken from a grocery store are health/nutrition (34 percent) and taste (32 percent). These are trailed by cost (17 percent). Women are somewhat more concerned than men about both health/nutrition and cost.

Turning to eating out, one in five (20 percent) respondents are likely to buy more chicken at restaurants and other food service establishments. This indicates a net gain in purchasing among 9 percent of the population.

The primary reasons for eating more chicken at restaurants are taste (25 percent) and health/nutrition (24 percent). Predictably, men are more focused on the taste while women are more focused on the health/nutri-

tion aspect.

Overall, among the total sample, nine out of 10 respondents had eaten a meal or snack that contained chicken in the two weeks prior to the survey; this is in line with the 2012 survey.

Other highlights: yy Chicken consumption does not differ significantly by gender. yy Midwesterners ate the lowest number of meals or snacks that contained chicken in the two week period prior to the survey. It is the only region where the rate of consumption did not increase since 2012. yy Men, younger adults and those with at least three people in the household are more likely than counterparts in increase their consumption of chicken.

Alliance to focus on secondary processing in the poultry industry NEW YORK — Recognizing the dramatic poultry consumption changes over the last few decades, CMS Technology (CMS) has launched an alliance with the University of Georgia (UGA) with a dedicated focus on secondary processing.

“Consumers obviously find the advertisements showing cows parachuting out of the skies wearing signs that say ‘eat more chicken,’ humorous,” said John Meccia, chief executive officer of CMS Technology. “But, in truth, Americans do eat significantly more chicken, and ensuring the process that brings us that food source is as safe as possible is an extremely important issue.”

Shifting consumer trends include a significant rise in per capita poultry consumption, from 58 pounds annually in 1980 to approximately 100 pounds today — with more than 80 percent coming from the consumption of broilers. While 50 percent of broilers were purchased as whole birds in 1980, nearly 90 percent of broiler meat is now in the form of cut-up parts or further processed chicken (e.g., ground or mechanically-separated). These

trends have meaningful implications for food safety and mitigating pathogen risks.

As a leader in poultry science, UGA is partnering with CMS Technology to focus on research and innovations around secondary processing in order to further enhance food safety in the poultry industry.

“Given the considerable demand for cut and ground poultry as opposed to whole birds in today’s market, secondary processing has become a central component of the supply chain in the poultry industry,” said Dr. Scott Russell, professor of Poultry Processing and Products Microbiology at UGA. “This alliance will help foster new and improved intervention strategies to reduce pathogenic and spoilage bacteria in the poultry industry.”

“CMS provides proprietary formulations using GRAS (Generally Regarded as Safe by the FDA) ingredients at multiple intervention points for the poultry industry today,” Meccia added. “We are excited to be a core part of a collaboration that can proactively address potential cross-contamination during secondary processing. Whether

it’s related to cut portions, ground poultry, or even the packaging of meat — we look forward to bringing new innovations and becoming a leader in the industry’s focus on improving food safety for the American consumer.”

UGA and CMS will undertake tests and experiments, many with industry participants, to help enhance food safety central to the consumption of poultry. Additional partnerships are anticipated in related areas such as processing equipment and packaging.

The findings will be available to industry participants and the public.

The University of Georgia, a land-grant and sea-grant university, is the state’s oldest, most comprehensive and most diversified institution of higher education. It is recognized as having one of the country’s leading Poultry Science programs with world-renowned faculty and some of the most modern and sophisticated research and teaching facilities in the nation. For more information, visit http://www. poultry.uga.edu/.

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POULTRY TIMES, August 18, 2014

•Windspeed (Continued from page 15)

ciency (cfm/watt).

Many fans that were acceptable for the pressure ranges needed in 500 fpm houses are not nearly as efficient at the operational pressures of 0.15 and above that are typically needed in 750 fpm houses.

Clearly, we are experiencing the law of diminishing returns. If on average it took ten 48-inch fans to achieve an average 500 fpm in a tunnel house, one might think 750 fpm could be achieved with 15 of the same fans if the appropriate amount of cool cell and tunnel inlet were added.

This is an incorrect assumption.

Because of the increased pressure requirements on all fans and the resulting decreased airflow of each existing fan, it could take as many as 17-18 of the original fans to achieve the 750 fpm requirement.

As the BESS Lab testing results for the fans in our example showed, these fans’ output drops from 28,900 cfm at 0.10 sp to 26,800 cfm at 0.15 sp and 24,600 cfm at 0.020.

The fan’s operating efficiency — another important factor in grower costs — drops from 19.4 cfm/watt at 0.10 sp to 17.0 cfm/watt at 0.15 sp and only 14.9 at 0.20 sp.

The truth is that many fans that were acceptable for the static pressure ranges needed in 500 fpm houses are not nearly as efficient at the operational pressures of 0.15 and above that are typically needed in 750 fpm houses.

What is the take-home point from this example? Sometimes older fans should be replaced so that the whole fan array operates well at higher static pressure levels.

In all cases, whether replacing all or simply adding additional fans, the new fans should be ones that operate more efficiently at higher pressures, such as 0.15 or above.

Could adding extra inlet/cool cell pad area be a simple way to resolve the high windspeed engineering challenge?

Many people think additional pad area would reduce the static pressure fans have to work against, and so be a way to avoid having to add too many more fans, or having to replace existing fans with higher-cfm rating fans.

This was the case in “the old days” when windspeed was 400-500 fpm and as much as two-thirds of the static pressure load was determined by the size of the inlet area.

However, once we get to 600 fpm and try to go even higher, most of the static pressure load is created by having to physically force considerably more air through the “tunnel” of the tunnel house.

Field testing in high windspeed houses (600 fpm and above) has shown that even opening the house front doors would produce little or no increase in windspeed.

We still need pad area appropriate to the installed fan capacity; but adding extra pad area to a well-designed house may actually result in a net loss, with the extra installation and maintenance costs producing no significant increase in windspeed, but hurting flock performance by making an even larger dead spot in the front end of the house.

This is another reason why, from an engineering standpoint, the law of diminishing returns puts a definite practical limit on achieving higher and higher windspeeds.

As one industry veteran recently said, “there is just so much sausage you can stuff into a casing, and a bigger funnel won’t help.”

Measurement What is the definition of a 600 fpm or 750 fpm house?

When a poultry company specifies that a desired windspeed is needed on a given poultry house to satisfy its requirements, it is very important to know how achieving that windspeed will be determined.

If it is to be determined by actual in-house measurements, we must know exactly where and how that windspeed will be measured.

A house’s design windspeed is determined by a calculation, rather than by measurement.

Taking the total installed fan rated cfm’s at the design static pressure and dividing by the cross-section area of the house gives a feet-perminute number that will correspond to the expected overall average windspeed through the house.

For example: yy 13 fans rated at 22,000 cfm at 0.20 sp = 286,000 total cfm’s yy 40-foot wide house with 8 foot sidewall and 11 foot peak = (8+11)/2 X 40 = 380 square feet cross-section area yy Design windspeed = 286,000 cfm divided by 380 sq ft = 752.6 fpm A house design windspeed number is useful — this is the way poultry houses are designed, after all — but it is not likely to correspond exactly to any real-world measurement, or to what is important to the birds, for two reasons: 1. Fan cfm ratings typically are derived from BESS Lab tests of brand-new fans under ideal conditions, and these are given as plus or minus 5 percent; in addition, actual installed fan cfm’s will vary, usually downward, depending on age, maintenance conditions and placement in the house.

2. Real-world as-measured windspeeds will be different, often very different, depending on exactly where and how measurements are taken.

Company requirements for measured windspeed vary, some as simple as the Center of House pattern, taking one reading in the center of the house 5 feet above the floor, 100 feet from the fan end.

It might be an instantaneous reading or it might be obtained by allowing the wind meter to measure the average air velocity for a period of time (often 1 minute).

Some companies require three readings, 3 feet above the floor (one reading between feed and water lines on each side of the house, and one reading in the house center).

Other companies may require six

readings (three at 3 feet above the floor and three at 5 feet above the floor, between feed and water lines and in the center, 100 feet from the fan end). These multiple readings are averaged together to arrive at a single composite windspeed value for the house.

Where and how the sample is taken, then, is critically important.

In addition, in-house conditions, with or without birds, equipment up or down, etc., all have different effects on the results.

In considering either retrofitting an old house or building a new house to meet high windspeed requirements, it is very important that the grower and any design consultant understand the relationship between design and real-world windspeed, and how any particular measurement pattern or procedure that is to be followed will affect the design.

For example, in the above example house with a goal of 750 fpm, using 13 fans rated at 22,000 cfm each, based on the BESS Lab air flow data for the fans, the +/- 5 percent (+/- 40 fpm) factor means you might see anywhere from 710 to 790 fpm overall average house windspeed. (Also all should be aware that windspeed meter readings may vary as much as +/- 3 percent.)

If you measure at a single point in center of house 5 feet off the floor you will see higher velocity, likely in the 800- 900 fpm range or higher, depending on sidewall geometry, knee braces, deflectors, equipment, birds/no birds, etc.

If you average three points 3 feet off the litter you will most likely see lower velocity, likely in the 600-700 fpm range or lower, again depending on the sidewall geometry, knee braces, deflectors, equipment, birds/ no birds.

The take-home point: It must be understood that the measured wind speed and the design wind speed derived from the calculations above will always differ, dependent upon all the factors mentioned for measuring procedures and in-house con-

ditions. Therefore consideration of these effects should be kept in mind when deciding on what the design wind speed should be for any retrofit or new house design.

Economic challenges What are the economic challenges of trying to achieve higher windspeed standpoint?

The critical questions which must be answered by both growers and companies are: (1) What are the investment and operating costs, and can they be recouped within a reasonable time frame? (2) Given the age and condition of the house, pay rates and placement densities, does this represent a good business decision? Following is an outline of the most important factors to be considered: Definite Added Investment Costs 1. Additional fans, installation & wiring 2. Additional cool cells, installation & wiring 3. Interest on additional borrowed capital Potential Added Investment Costs 1. Resizing of electrical breaker box 2. Resizing wires to each house from main farm service 3. Increasing generator size or capacity 4. Increasing water line capacity 5. Increasing capacity of power utility transformer Added Operating Costs 1. Additional annual electrical usage (kWH) of fans 2. Additional annual water expense associated with larger cool cells.

Revenue Sources 1. Increased pay rate 2. Increased poundage from improved placement density 3. Increased poundage from im-

See Standpoint, Page 19

19

POULTRY TIMES, August 18, 2014

Cal-Maine announces joint venture for specialty eggs JACKSON, Miss. — Cal-Maine Foods Inc. has announced a new joint venture for specialty egg sales with Hickman’s Egg Ranch Inc. in Arizona.

Pursuant to this transaction, the new joint venture, known as Southwest Specialty Eggs LLC, will acquire the Eggland’s Best Inc. franchise for the state of Arizona with exclusive licensing agreements for the sale of Eggland’s Best® and Land O’ Lakes® branded specialty eggs and other premium brands. Sales of Eggland’s Best specialty eggs accounted for approximately 14.3 percent of Cal-Maine’s total shell egg sales in fiscal 2013.

Dolph Baker, chairman, president and chief executive officer of Cal-Maine Foods Inc.,

stated, “We are very pleased to enter into this new joint venture to market Eggland’s Best and Land O’Lakes branded specialty eggs in Arizona, a new market area for Cal-Maine Foods. This transaction is commensurate with our growth strategy to expand our market reach in specialty egg sales. Consumer demand for specialty eggs has continued to grow, and Cal-Maine Foods is well positioned to meet this demand with a variety of healthy choices for our customers. Hickman’s Egg Ranch, Inc. has a long history of excellence and a solid reputation in this market area. We are excited about the opportunity to work together to market and distribute these popular and well-respected brands in Arizona.”

Glenn Hickman, chief executive officer of Hickman’s Egg Ranch Inc., added, “We are very proud to join Cal-Maine Foods as a partner in this new joint venture. We have a unique opportunity to leverage our established customer relationships and market expertise in Arizona and work with one of the largest producers and marketers of value-added specialty eggs in the United States.”

Based in Buckeye, Ariz., a suburb of Phoenix in western Maricopa County, Hickman’s Egg Ranch Inc. has been family-owned and operated since 1944. With processing operations located in Arizona, Colorado and California, and capacity for approximately 6 mil-

lion laying hens, Hickman’s Egg Ranch Inc. ranks among the top 20 family egg farms in the United States.

Cal-Maine Foods Inc. is primarily engaged in the production, grading, packing and sale of fresh shell eggs, including conventional, cagefree, organic and nutritionally-enhanced eggs.

The company, which is headquartered in Jackson, Miss., is the largest producer and distributor of fresh shell eggs in the U.S. and sells the majority of its shell eggs in approximately 29 states across the southwestern, southeastern, mid-western and mid-Atlantic regions of the U.S.

Nebraska farmers lost $9.7 million in failed grain elevator The Associated Press

PIERCE, Neb. — The failure of a northeast Nebraska grain elevator earlier this year is expected to cost area farmers more than $4 million.

Officials with the state Public Service Commission said they expect to raise $4.7 million from selling the grain Pierce Elevator Inc. held when it closed. The business also had $880,000 in bonds that will help pay claims.

But 231 farmers have filed claims worth $9.7 million against the company. The amount of compensation farmers receive will vary based on their situation.

Pierce Elevator Inc. operated grain elevators in Pierce, Foster and Randolph. It was storing 660,000 bushels of corn and 130 bushels of soybeans when it closed in March.

John Fecht, who oversees the commission’s Grain Warehouse Division, said farmers who can

prove they were storing grain at the elevator will get most, if not all, their money back.

But farmers who sold $4.2 million in grain through the elevator and didn’t get paid will be lucky to receive 10 cents on every dollar they are owed.

“This is a little bit difficult for people to understand,” Fecht said at a hearing on July 8. “We’ve tried to warn you that it’s not going to be a healthy recovery.”

•Standpoint (Continued from page 18)

proved performance

The bottom line As a case example, if we look at a typical 8-10 year old 40x500 solid wall house with 10 48-inch fans, we would have approximately 231,000 cfm and 608 fpm design windspeed at a 0.10 sp. If we add five more of those same 48-inch fans, we will have 286,500 cfm and 754 fpm at a 0.20 sp. That five-fan increase of 150 fpm would only gain us 55,500

more cfm and an average of only 30 fpm increase per fan, yet cost around $5,000 and increase the power bill by $225/1,000 hours of operation.

Alternatively, we might add only three 54-inch fans to achieve the same 750 fpm, but their cost would still approach $5,000 and the power bill would go up by about the same amount.

In either case, a $2,500 cool cell addition would be required. Therefore the cost of increasing windspeed from 600 to 750 fpm would be at least $7,500.

In any case a grower considering

higher windspeed must carefully weigh the additional investment costs against projected increased income from possible increased pay rate, pounds produced and/or placement density. Only after estimating these figures can a smart business decision be made.

From an industry standpoint, the facts of steeply increasing costs with diminishing returns using current air-moving technology suggests it is time to call a halt to the “windspeed race” and look for new ways to enable growing larger birds at high placement densities.

The Public Service Commission will decide in late August or early December how much each farmer will be paid on claims.

In the past, regulators have discussed proposing an insurance fund that would help cover more of farmers’ losses when grain elevators fail.

But farmers and grain dealers weren’t thrilled with the idea that would have required them to pay millions into a fund to help cover losses, so it didn’t move forward.

One of the last sizeable grain elevator bankruptcies in the state happened in 2008, when Alvo Grain and Feed filed for bankruptcy protection.

In that case, farmers who sold their grain through the elevator but weren’t paid received 12.4 cents for every dollar of $2.4 million in losses they claimed.

An additional $1 million in claims was denied altogether.

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POULTRY TIMES, August 18, 2014

Coalition elevating ag-related agenda in Minn.

MINNEAPOLIS — Policies and regulations that support agriculture are paramount to protecting and growing Minnesota’s status as a major player in the farm and food production industry.

To help ensure its sustainability, a new coalition called A Greater Minnesota (AGM) has been created to inform Minnesotans about the issues surrounding farming and food production and the economic impacts to the state.

This new coalition is launching a campaign to raise awareness — specifically among legislative candidates who can adopt and maintain policies that support a thriving food and agricultural sector.

A key component of the campaign is to inform the public about key issues and ask Minnesota voters

to encourage legislative candidates to take the 5-Point MN Farm and Food Pledge. The pledge encourages support for all good MN farms (big or small, traditional or organic), environmental stewardship, caring for farm animals, sensible food labeling and food safety.

The Minnesota Agri-Growth Council, the Minnesota Pork Producers Association, the Minnesota Turkey Growers Association, the Chicken and Egg Association of Minnesota, the Minnesota Milk Producers Association and various other Minnesota farm and food entities support the AGM coalition.

Minnesota farmers and food producers play an essential role in the state’s economy and are largely responsible for the quality food consumed on a daily basis.

The market value of food and farm products sold in Minnesota each year is about $21.3 billion, according to the 2012 U.S. Census of Agriculture. Additionally, jobs provided by the food and farm industry employ hundreds of thousands of Minnesotans.

“If you live in Minnesota, the agriculture industry benefits you. It puts good food on your table, supports hundreds of thousands of good jobs in both greater Minnesota and the metro, and is a huge contributor to our state economy,” said Perry Aasness, executive director of Minnesota Agri-Growth Council. “We need legislators to put good farms, food and jobs first, and we need Minnesota residents to help us hold them accountable to keep our extensive and diverse food and agricul-

ture sector strong.”

AGM encourages Minnesota residents to visit www.farmandfoodmn.org to learn more about agriculture and how they have a vested interest in its vitality.

The website is also home to a platform that helps people easily discover candidates for office in their district and offers them a simple on-line tool to urge candidates to support the critical farms and food agenda.

Despite its importance, farming advocates are on the decline. The disconnect between farmers/food producers and everyday folks continues to grow.

A recent poll found that only 42 percent of people in Minnesota personally know someone who operates or works on a farm. Those num-

bers are even higher in urban areas and among the young.

AGM noted that concerns regarding the safety and methods of how food is produced have increased dramatically in recent years, but the care, safety and protected environment of farm animals has never been better. Crops, today, are producing higher yields, nourishing more people, all while using less water, fuel and other chemicals.

“Unfortunately, the reality is that farmers and food-related companies are under pressure from extreme activists and the views of the majority are not being heard,” said David Preisler, executive director of the Minnesota Pork Producers Association. “Our state government needs to be a stronger partner and supporter of the farm and food agenda and policy priorities.”

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POULTRY TIMES, August 18, 2014

Online recipe tool helps protect from food poisoning WASHINGTON — Millions of Americans are expected to fire up the grills this summer — a time when incidents of foodborne illness, commonly known as food poisoning, tend to surge.

In preparation for barbecue season, the Ad Council and USDA’s Food Safety & Inspection Service, in partnership with the U.S. Food & Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC), are launching a new online tool that automatically inserts critical food safety steps into user recipes.

The tool is an extension of the national Food Safe Families campaign, the first joint multimedia effort created to raise awareness about the risks of food poisoning and motivate consumers, particularly parents, to take specific actions to reduce their risk and keep their families healthy.

Foodborne illness is a serious public threat in the United States.

The CDC estimates that approximately one in six Americans (48 million people) suffer from food-

borne illness each year, resulting in roughly 128,000 hospitalizations and 3,000 deaths. Because warm weather events often present opportunities for bacteria to thrive and multiply more rapidly, the summer months typically see a spike in reports of foodborne illness and outbreaks.

Furthermore, FDA research has found that a majority of Americans don’t know how to properly check if a burger is safe to eat. In addition, more than 1.8 million pounds of ground beef believed to be contaminated with E. coli was recalled by the USDA in May, making it more important than ever for consumers to take the necessary steps to protect their families from foodborne illness.

The new Food Safe Families recipe tool on FoodSafety.gov allows users to insert their favorite recipes into a simple online field that instantly adds relevant food safety steps to the appropriate ingredients or actions.

Users can also import recipes directly from popular online recipe

sites, including Allrecipes.com, Foodnetwork.com and Food.com among others.

“My love for food grew out of watching my mom cook. All of the first dishes I learned to make, I learned from my mother,” said chef Martie Duncan of Food Network Star Season 8 and MartieKnowsParties.com. “So many of us learn how to cook from our families.

That’s why I support the Food Safe Families campaign in encouraging families to practice safe food handling behaviors in their kitchens. It’s important to have resources like the online recipe tool making it easier for families to stay healthy.”

“With so many people planning to picnic and barbecue during hot summer weather this summer, it’s never been more important to empower them with food safety resources,” said Maria Malagon, director, Food Safety Education at USDA. “Consumer education is critical to the prevention of foodborne illness and our targeted outreach aims to motivate Americans to both learn and practice key steps which will keep

their families safe.”

The Food Safe Families campaign aims to raise awareness about the risk of foodborne illness and encourage families to both learn and practice key steps that will help keep everyone safe from foodborne illness through the following safe food handling behaviors: yy Clean: Wash hands with soap and warm water before and after handling raw food. Clean all surfaces and utensils with soap and hot water. Wash all produce under running water before eating, cutting, or cooking. yy Separate: Use separate plates and utensils to avoid cross-contamination between raw meat, poultry, seafood and eggs and foods that are ready to eat (like already cooked foods or raw vegetables). yy Cook: Cook foods to the safe temperature by using a food thermometer. yy Chill: Chill foods promptly if not consuming immediately after cooking. Don’t leave food at room temperature for longer than two

hours, or one hour if temperature is above 90 degrees F. The campaign also includes English and Spanish-language TV, radio, print and web advertising, as well as an integrated digital and social media program.

All campaign elements direct audiences to visit FoodSafety.gov, where they can learn about food safety practices. Consumers can also access “Ask Karen,” an online database with answers to nearly 1,500 questions related to preventing foodborne illnesses in both English and Spanish.

Launched in June of 2011, Food Safe Families is the first joint national multimedia public service campaign designed to help families prevent food poisoning in the home.

Since launch, the campaign has received more than $83 million in donated media and campaign website, FoodSafety.gov has educated more than 15 million visitors.

Per the Ad Council model, the PSAs are distributed to media outlets nationwide and run in air time and space donated by the media.

Farm Bill funding available to organic producers and handlers WASHINGTON — USDA has announced that approximately $13 million in Farm Bill funding is now available for organic certification cost-share assistance, making certification more accessible than ever for small certified producers and handlers.

“Consumer demand for organic products is surging across the country,” said Secretary Tom Vilsack.

“To meet this demand, we need to make sure that small farmers who choose to grow organic products can afford to get certified. Organic food is now a multi-billion dollar industry, and helping this sector con-

tinue to grow creates jobs across the country.”

The certification assistance is distributed through two programs within the Agricultural Marketing Service.

Through the National Organic Certification Cost-Share Program, $11.5 million is available to all 50 states, the District of Columbia and five U.S. territories.

Through the Agricultural Management Assistance Organic Certification Cost-Share Program, an additional $1.5 million is available to organic operations in Connecticut, Delaware, Hawaii, Maine,

Maryland, Massachusetts, Nevada, New Hampshire, New Jersey, New York, Pennsylvania, Rhode Island, Utah, Vermont, West Virginia and Wyoming.

These programs provide costshare assistance through participating states to USDA certified organic producers and handlers for certification-related expenses they incur from Oct. 1, 2013, through Sept. 30, 2014. Payments cover up to 75 percent of an individual producer’s or handler’s certification costs, up to a maximum of $750 per certification.

To receive cost-share assistance, organic producers and handlers

should contact their state agencies.

Each state will have their own guidelines and requirements for reimbursement, and the National Organic Program (NOP) will assist states as much as possible to successfully implement the programs.

State contact information can be

found on the NOP Cost Share website, www.ams.usda.gov/NOPCostSharing.

In 2012 alone, USDA issued close to 10,000 cost-share reimbursements totaling over $6.5 million, to support the organic industry and rural America.

Additional information about resources available to small and mid-sized producers, including accessing capital, risk management, locating market opportunities and land management is available on USDA’s Small and Mid-Sized Farmer Resources webpage.

22

POULTRY TIMES, August 18, 2014

Markets

the West Coast. Breaking stock supplies were light to instances heavy for a light demand. Light hen offerings were at least sufficient for normal processing schedules.

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

Shell Egg Indicator (Aug. 6): Demand for all shell eggs decreased as the supply situation has begun to correct itself with an increase in larger sized eggs. Wholesale shell egg prices were posting daily declines on larger sizes for moderate to heavy supplies and slow to moderate trading. Breaking stock prices were steady with a lower undertone; offerings were light with most breakers working from internal production. Schedules were fulltime, trading was slow. The preliminary sample of retail feature activity indicates a sharp drop in activity

National Egg Market: (Aug. 11): Regional prices were steady on Jumbo, 18-21¢ lower on Extra Large, 16-21¢ lower on Large, 2-4¢ lower on Medium and 2¢ lower

on Small. New York prices were steady. Supplies and offerings were moderate to heavy, heavier on Extra Large and Large. Demand ranges were light to fairly good, mostly moderate. Market activity was slow to moderate in most areas, slow on

with a slight rise in the average ad price. As supplies of large eggs increases, buyers have become less aggressive and more confident of producing their needs, for the short term, notes USDA’s Agricultural Marketing Service.

P arts: Georgia:

The f.o.b. dock quoted prices on ice-pack parts based on truckload and pool truckload lots for the week of Aug. 11: line run tenders $2.39; skinless/boneless breasts $2.19; whole breasts $1.30½; boneless/skinless thigh meat $1.45½; thighs 78¢; drumsticks 74½¢; leg quarters 56¢; wings $1.40½.

Fowl:

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

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

Company Annual High Aug. 5 Aug. 12

Cal-Maine 81.91 72.99 77.65 Campbell Soup 48.08 41.81 43.12 ConAgra 36.79 30.50 31.43 Hormel 49.87 45.32 46.78 Pilgrim’s Pride 32.11 28.72 29.59 Sanderson Farms 103.90 92.79 94.01 Seaboard 3119.33 2800.00 2900.54 Tyson 44.24 36.74 37.37 (Courtesy: A.G. Edwards & Sons Inc.)

Aug. 8

Extra Large Regions: Northeast 140.00 Southeast 142.50 Midwest 132.50 South Central 146.50 Combined 140.65

Large

Medium

137.00 92.00 140.50 95.00 130.50 87.50 142.50 96.50 137.84 92.90

Computed from simple weekly averages weighted by regional area populations

Grain Prices OHIO COUNTRY ELEV. No. 2 Yellow Corn/bu.

Soybeans/bu.

(Courtesy: Prospect Farmers

Jul. 22 Aug. 5 Aug. 12 $3.48 $3.43 $3.41 $12.38 $12.60 $12.43 Exchange, Prospect, Ohio)

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

CHICKS PLACED (Thousands)

Jul. 12

Jul. 19

Jul. 26

Aug. 2

Jul. 12

Jul. 19

Jul. 26

Aug. 2

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

28,862 21,385 11,720 4,513 1,223 34,898 7,799 3,802 7,556 17,645 8,017 21,282 6,672 4,482 5,289 14,709 6,563 7,950

28,761 21,430 11,679 4,533 1,223 35,026 7,937 3,802 7,716 17,616 8,514 21,269 6,719 4,508 5,206 14,620 6,499 8,076

28,637 21,349 11,715 4,389 1,223 35,105 7,955 3,682 7,795 17,585 8,466 21,320 6,537 4,413 5,122 14,528 6,460 8,085

28,528 21,246 11,615 4,462 1,223 34,952 8,008 3,772 7,575 18,097 8,469 20,539 6,608 4,258 5,159 14,747 6,465 8,099

21,804 19,818 10,770 4,007 1,343 27,185 6,670 3,402 5,843 15,118 5,770 16,415 3,982 3,695 4,420 12,079 5,620 5,860

21,541 20,591 10,756 4,501 1,244 25,802 6,265 3,358 6,641 14,892 6,142 16,244 3,058 3,474 5,801 11,840 5,256 5,984

21,410 19,434 11,486 4,974 1,322 25,687 5,903 3,416 6,072 14,768 5,882 17,355 4,068 3,482 4,880 11,926 4,909 6,078

21,860 19,822 11,315 4,567 1,342 27,484 6,156 3,387 5,773 14,783 5,605 16,850 4,270 3,715 4,385 11,692 5,404 6,173

19 States Total

206,417

207,058

206,281

205,723

167,941

167,406

166,974

168,410

% Prev. yr.

101

103

102

103

100

100

99

100

Ala Ark

Ca,Tn,Wv

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

N ational Slaughter: Broiler: Estimated slaughter

for week ending Aug. 9 is 161,706,000.

Actual slaughter for the week ending Aug. 2 was 157,760,000.

Heavy-type hen: Estimated slaughter for the week ending Aug. 9 is 1,790,000.

Actual slaughter for the week ending Aug. 2 was 1,759,000.

Light-type hen: Estimated slaughter for the week ending Aug. 9 is 1,651,000. Actual slaughter for the week ending Aug. 2 was 1,495,000.

Total: Week of Aug. 9: 165,147,000.

Week of Aug. 2: 161,014,000.

Broiler/Fryer Report

Industry Stock Report

Aug. 8: Live spent heavy fowl Final prices at Farm Buyer Loading (per pound): range 11-22½¢

USDA National Composite Weighted Average For week of: Aug. 8 For week of: Aug. 1 Majority (whole body) Eastern Region: New York: Central Region: Chicago: Western Region: Los Angeles:

98.04¢ 99.00¢

Aug. 8 $1.00--$1.08 $1.01--$1.06 86¢--97¢ 86¢--97¢ 93¢--$1.03 93¢--$1.03

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

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

Week ending Aug. 8 Last year Hens (8-16 lbs.)

106.59 99.00 Toms (16-24 lbs.)

107.50 98.78 Week ending Aug. 1 Hens (8-16 lbs.)

Toms (16-24 lbs.)

106.20 107.21

July avg.

108.56 108.73

Egg Markets USDA quotations New York cartoned del. store-door: Aug. 5 Aug. 12 $1.33--$1.37 $1.23--$1.27 Extra large, down 10¢ Large, down 10¢ $1.31--$1.35 $1.21--$1.25 Medium, down 4¢ 98¢--$1.02 94¢--98¢ Southeast Regional del. warehouse: Aug. 5 Aug. 12 Extra large, down 21¢ $1.39½--$1.67 $1.18½--$1.48 Large, down 21¢ $1.36--$1.59 $1.15--$1.43 Medium, down 4¢ 92½¢--$1.10 88½¢--$1.10

23

POULTRY TIMES, August 18, 2014

Eggs set & chicks placed in 19 states up 2 percent

AMERICAN EGG BOARD HOTLINE AEB Hotline appears regularly in Poultry Times and provides an update on programs and services provided for egg producers by the American Egg Board. Details on any item mentioned may be obtained by contacting AEB at 1460 Renaissance Dr., Park Ridge, Ill. 60068. Phone: 847-296-7043. yy Most well-known for his recent cookbook, Egg: A Culinary Exploration of the World’s Most Versatile Ingredient, New York Times best-selling author Michael Ruhlman partnered with AEB over the 4th of July to celebrate deviled eggs. By tapping into the latest trend of “deviled egg flights” — 3-5 different deviled egg recipes served on one plate — Ruhlman and the Incredible Egg gave new life to standard picnic deviled eggs by creating recipes inspired by classic American, Japanese and even Vietnamese flavors. You can find the recipes on the Incredible Edible Egg Facebook page as part of the Sizzling Summer Egg Recipe Series.

Ruhlman, no stranger to the press, has recently appeared in articles by the New York Times, Huffington Post and the Wall Street Journal for his Egg cookbook, which has been met with rave reviews. yy The National Egg Products School is an annual three-day hands-on school, providing an introduction to egg products at Auburn University, Sept. 15-17.

This school is a perfect opportunity to learn about the formation of the egg through packaging of the final product. In addition, the course covers egg microbiology, egg composition, handling, storage and the processes for produc-

ing egg products. AEB not only provides instructors for some of the tracks but sponsors a majority of the school. Continuing education credits may be available. For more information or to sign up, visit AUFSI.Auburn.edu/NEPS/. yy During his tenure as chairman of Consumer Marketing, Jerry Wilkins oversaw the committee’s efforts to Take Back Easter led by AEB’s Senior Vice President of Marketing Kevin Burkum. At the recent board meeting, Jerry and Kevin showcased these awards during the reception.

AEB’s most recent award include the International Egg Commission’s Golden Egg Award for the best marketing campaign in the world and the Publicity Club of Chicago’s Golden Trumpet for a Public Relations Campaign of Excellence for the 2013 Take Back Easter Campaign. These awards are a true reflection of the caliber of programs and results AEB has delivered on behalf of America’s egg farmers. yy The 2014 recipient of the AEB Research Award is Dr. Guodong Zhang of the U.S. Food & Drug Administration (FDA) for his work on an alternative method of detecting salmonella in shell eggs. The awards celebration was held in Corpus Christi, Texas, on Wednesday, July 16. He is currently a research microbiologist at the Food & Drug Administration, Department of Health and Human Services. Besides publishing more than 70 research papers and book

chapters, Zhang also has a patent for the use of probiotics in the control of salmonella and campylobacter in poultry.

WASHINGTON — Hatcheries in the U.S. weekly program set 214 million eggs in incubators during the week ending Aug. 9, according to the USDA’s National Agricultural Statistics Service. This was up 2 percent from a year ago.

Hatcheries in the 19 state weekly program set 206 million eggs in incubators during the week ending Aug. 9, up 2 percent from a year earlier.

Average hatchability for chicks hatched during the week in the U.S. was 83 percent. Average hatchability is calculated by dividing chicks hatched during the week by eggs set three weeks earlier.

Broiler growers in the U.S. weekly program placed 175 million chicks for meat production during the week ending Aug. 9, up 2 percent from a year ago.

Cumulative placements from Dec. 29, 2013, through Aug. 9, 2014, for the U.S. were 5.5 billion. Cumulative placements were down slightly from the same period a year earlier.

The 19 states in the program include: Alabama, Arkansas, California, Delaware, Florida, Georgia, Kentucky, Louisiana, Maryland, Mississippi, Missouri, North Carolina, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Virginia and West Virginia.

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24

POULTRY TIMES, August 18, 2014

Georgia poultry lab looking at fall opening

By Jeff Gill

Gainesville Times

GAINESVILLE, Ga. — The new Georgia Poultry Laboratory Network headquarters in North Hall County now appears headed for completion in midfall.

Construction and weather issues have delayed work on the 38,000-square-foot building, which had been set to finish in July, officials said during a tour of the lab July 14.

Walls and ceilings are up, and “we’re really close to getting the (finished) floor,” Executive Director Dr. Louise Dufour-Zavala said.

Still, walking between rooms and floors, including the secondfloor mezzanine, where visitors will be able to see lab activity below through windows, was no trouble, even as Manhattan Construction workers moved around to perform various tasks.

Lab officials said they aren’t in a particular hurry to move, even though the new building will be far superior to the 50-year-old one off Oakwood Road in Oakwood.

“We’re operating at 100 percent,” Dufour-Zavala said. “We’re not hurting. And we don’t have a date where it would start to hurt, either.

We can’t wait (for the move), but we’re not in a dire situation.”

“We’re not pushed,” project coordinator Freddie Smith said. “And what we’re trying to do is have enough equipment here that, when

we do move, it’ll be a less painful move.”

GPLN provides services including disease monitoring and testing, chick quality assurance and hatchery inspections.

The state started several years planning to move from the aging Oakwood building. Officials settled on a 10-acre site off what is now known as Abit Massey Way — named after Georgia Poultry Federation president emeritis Abit Massey — in the new 518-acre Gateway Industrial Centre off Ga. 365.

The $9.6 million lab is the park’s first occupant.

During a ground-breaking ceremony in May 2013, officials hailed the lab as a major advancement for the state’s booming poultry industry.

“This new laboratory will play a key role in protecting the jobs of tens of thousands of Georgians and in sustaining this state’s annual $28 billion poultry industry,” Gov. Nathan Deal said.

One of the building’s key features will be the mezzanine, where people — from industries to church and school groups — can tour the facility without entering infected areas.

An expected main attraction will be the serology lab, where robots will be used.

“We run about 900,000 serum samples per year and the only way to do that many in a precise and

Scott Rogers/The Times (Gainesville)

Georgia Poultry Lab: Dr. Louise Dufour-Zavala, right, and Freddie Smith, project coordinator at Georgia Poultry Laboratory Network, tour the unfinished Georgia Poultry Lab on July 14, at the Gateway Industrial Centre in Hall County. The state- of-the-art poultry lab is nearing completion and should be finished in the fall.

accurate fashion is to use robots,” Dufour-Zavala said. “Visitors can spend hours up (in the mezzanine) if they want and see them operate.”

The center also will have a biosafety lab, where dangerous biological agents, such as avian influenza, can be contained during an outbreak with the sealed room’s solid con-

crete walls.

Each lab also has a station where workers can immediately wash their faces in an emergency, Smith said.

Because of the highly specialized work, no ordinary contractor can be used for such a project.

“They have to understand all the

working mechanisms within the lab, especially the air handling,” Smith said.

When the building is finished, it will be “commissioned” to make sure all systems are working, “before we move in,” Dufour-Zavala has said.

Senators question FDA about efforts to curb antibiotic overuse WASHINGTON — U.S. Sens.

Dianne Feinstein (D-Calif.), Elizabeth Warren (D-Mass.) and Kirsten Gillibrand (D-N.Y.) have sent a letter to Food & Drug Administration Commissioner Margaret Hamburg requesting information about the FDA’s efforts to curb the overuse of antibiotics in food animal production.

“The use of antibiotics in foodproducing animals must be reduced as part of the effort to preserve the efficacy of antibiotics,” the senators wrote. “Research has shown that antibiotic resistant bacteria are most likely to develop when antibiotics are used continuously at low doses — the type of regimen used frequently in food animal produc-

tion.”

In their letter, the senators noted steps the FDA has taken to begin addressing this issue, including issuing guidance on inappropriate antibiotic use for growth promotion, calling for pharmaceutical companies to voluntarily remove these uses from product labels and requiring more veterinary oversight of antibiotic

use in food animals. The senators explained, “While these new policies are important first steps, we remain concerned that they may not be sufficient to effectively curtail the routine use of dangerously low doses of antibiotics for the duration of an animal’s life . . . The benefits of this change will be negligible — if the same animals can continue re-

ceiving the same antibiotics at the same doses.”

The senators are requesting information by Sept. 8 from the FDA on its plans to evaluate whether these new policies are successful, and about additional steps the agency will take if its current policies prove to be insufficient at curbing the overuse of antibiotics in food animals.

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