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Poultry Times PERIODICALS

Since 1954, the nation’s only poultry industry newspaper

May 21, 2012

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Poultry Times

May 21, 2012 Volume 59, Number 11 www.poultrytimes.net

CTB acquires Meyn Holding MILFORD, Ind. — CTB Inc. announced on May 4 that an agreement has been signed for the acquisition of Meyn Holding B.V., the parent company of Meyn Food Processing Technology B.V., based in Oostzaan, the Netherlands. Meyn is a leading designer and manufacturer of poultry processing systems and equipment with customers in more than 90 countries worldwide and additional production facilities located in the U.S. and Poland. Terms of the transaction were not disclosed. Founded in 1959, Meyn has been at the forefront of product innovation and development throughout its history, having introduced a large number of

innovations in the poultry meat processing industry, company officials noted. Victor A. Mancinelli, CTB president and CEO noted that the acquisition joins together leading companies in two distinct sectors of the poultry industry. “Meyn is a great match for CTB,” said Mancinelli. “Both companies are innovative in their approach, and both seek to partner with poultry companies to provide intelligent, forwardthinking solutions.” He added that the acquisition will provide CTB with the ability to offer global poultry companies with total solutions from growout through the eventual processing cycle. Meyn’s current structure will

stay in place and Meyn will become a new business unit of CTB. Meyn’s management team will also continue in their current roles. “CTB is well-known in the poultry industry through its leading brands such as Chore-Time®, Fancom® and Roxell®,” said Han Defauwes, president and CEO of Meyn. “This is a good home for Meyn and its employees, and offers great resources and stability as part of the Berkshire Hathaway family of companies.” Bengt Maunsbach, partner at Altor Equity Partners AB, the investment adviser to Altor 2003 Fund that divested Meyn to CTB said, “We are very pleased with

See CTB, Page 9

First of 2 papers published on lab-made bird flu virus The Associated Press

NEW YORK — Four months ago the U.S. government sought to block publication of two studies about how scientists created an easily spread form of bird flu. Now a revised version of one paper is seeing the light of day with the government’s blessing. The revision appeared online May 2 in the journal Nature. It’s the near-conclusion to a drama that pit efforts to learn how to thwart a global flu epidemic against concerns about helping terrorists create bioweapons. The second paper, which is more controversial because it involves what appears to be a more

dangerous virus, is expected to be published later in the journal Science. “Clearly, research like this can be beneficial” for dealing with the bird flu threat, said Dr. Eric Toner of the University of Pittsburgh Medical Center’s biosecurity center. But there’s the question of calculating risk versus benefit, he said. “If we’re taking a highly lethal virus and making it more transmissible, it’s a tough judgment . . . These sorts of decisions should be made in advance of the research being done, not when the papers are ready for publication.”

The bird flu that has spread among poultry in Asia for several years now can be deadly, but it rarely sickens people. And people generally catch it from chickens and ducks, not from other people. Scientists have worried that as virus strains mix in nature, they could produce a deadly bird flu that transmits easily from one person to another. That could set the stage for a flu pandemic. The new studies come from two teams of scientists, one in a U.S. lab and another in the Netherlands. They created virus strains that spread easily among

See Papers, Page 10

Special

Proclamation: Georgia Gov. Nathan Deal, right, presents Georgia Egg Commission board chairman Jerry Straughan, Cal-Maine Foods, with the official proclamation recognizing May as Egg Month. This is the 40th year that a Georgia governor has proclaimed an egg month in the state, beginning with then governor Jimmy Carter in 1972. The proclamation recognizes the importance of egg producers to the state.

U.S. asks WTO establish dispute settlement panel on India trade access WASHINGTON — United States Trade Representative Ron Kirk announced on May 11 that the U.S. has requested the World Trade Organization establish a dispute settlement panel to decide U.S. claims regarding the government of India’s restrictions on imports of various U.S. agricultural products, including poultry meat and chicken eggs. “It is essential that U.S. farmers obtain the reliable market access that India agreed to,” said Kirk in a press release May 11. “The

See India, Page 9


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POULTRY TIMES, May 21, 2012

Dark meat prices go ‘thigh high’ on consumer demand The Associated Press

MINNEAPOLIS, Minn. — Pat LaFrieda Jr. can’t get enough chicken thighs. If his family business featured on the new Food Network series “Meat Men” orders 100 cases of boneless, skinless thighs, his supplier might deliver only 60. That’s because consumers have discovered something chefs have long known about dark meat: “It was always the least expensive protein that you could buy, but it had the most amount of flavor,” LaFrieda said. Thighs and drumsticks are climbing the pecking order as Americans join consumers abroad in seeking flavor that isn’t found in ubiquitous, boneless, skinless chicken breasts. The poultry in-

dustry used to have trouble finding a market for dark meat, but changing domestic tastes and growing exports to countries that prefer leg quarters are pushing up prices and helping pull the poultry industry out of a deep slump. Poultry industry experts agree TV food shows are helping to spur demand as chefs talk up dark meat and give home cooks new ideas. Dark meat is more forgiving than white and doesn’t dry out as easily, La Frieda said, so thighs are great on the grill, while ground dark meat works well shaped into burgers, stuffed into ravioli or stirred into a Bolognese sauce and served over pasta, he said. “If you’re looking for what the next trend is . . . always ask the butcher what he takes home,”

said LaFrieda, whose company, Pat LaFrieda Meat Purveyors of North Bergen, N.J., supplies restaurants in the New York City area and along the East Coast. Matt Monk, 29, of Birmingham, Ala., a customer service representative for Medicare, said he grew up eating chicken breasts because that’s all his mother would cook. He wasn’t introduced to dark

meat until he moved in with his father in his teens. “I like it because of the flavor,” Monk said. “It does not dry out like white meat. White meat, to me, it’s flavorless. Any flavor that comes from the meat, it has to come from me seasoning it.” The convenience and greater availability of boneless, skinless thighs is another major factor in

the dark meat craze. New, automated equipment makes it more economical to debone leg quarters, where the work once had to be done by hand. Dark meat historically has been cheaper than white, but according to USDA statistics, wholesale boneless, skinless thighs now cost

See Prices, Page 16

USDA announces new safeguards to protect against foodborne illness WASHINGTON — USDA has announced a series of prevention-based policy measures that will better protect consumers from foodborne illness in meat and poultry products. These measures will significantly improve the ability of both plants and USDA to trace contaminated food materials in the supply chain, to act against contaminated products sooner and to establish the effectiveness of food safety systems, the department noted. “The additional safeguards we are announcing today will improve our ability to prevent foodborne illness by strengthening our food safety infrastructure,” said USDA Undersecretary for Food Safety Dr. Elisabeth Hagen. “Together, these measures will provide us with more tools to protect our food supply, resulting in stronger public health protections for consumers.” The policy measures include the following: l USDA’s Food Safety & Inspection Service intends to implement new traceback measures in order to control pathogens earlier and prevent them from triggering foodborne illnesses and outbreaks. FSIS is propos-

ing to launch traceback investigations earlier and identify additional potentially contaminated product when the Hagen agency finds E. coli O157: H7 through its routine sampling program. When FSIS receives an indication of contamination through presumptive positive test results for E. coli, the agency will move quickly to identify the supplier of the product and any processors who received contaminated product from the supplier, once confirmation is received. This proposed change in policy gives FSIS the opportunity to better prevent contaminated product from reaching consumers. l FSIS is implementing three provisions included in the Food, Conservation and Energy Act of 2008 (the 2008 Farm Bill). The new regulations, published as a Final Rule and directed by Congress, require establishments to prepare and maintain recall procedures, to notify FSIS within

24 hours that a meat or poultry product that could harm consumers has been shipped into commerce and to document each reassessment of their Hazard Analysis and Critical Control Point (HACCP) system food safety plans. l FSIS is announcing the availability of guidance to plants on the steps that are necessary to establish that their HACCP food safety systems will work as designed to control the food safety

See USDA, Page 11

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­POULTRY TIMES, May 21, 2012

Feed safety: what you don’t see can hurt you NASHVILLE, Tenn. — “Vehicle-based safety systems should not be considered a replacement for management practices. Instead, they should support your safety processes,” said Tommy Pollard, corporate food safety manager for Perdue Farms. He was speaking to feed mill managers at the 2012 Feed Mill Seminar, sponsored by the U.S. Poultry & Egg Association, in Nashville, Tenn. In his presentation on “Fleet Safety Camera Systems,” Pollard mentioned that a well-bal- Sellers anced venue of three management practices (hiring, safety processes and technologies) is needed to control and maintain driving risks. He reviewed some of the camera systems that are available for vehicles, such as lane departure warning systems, eye alert systems, crash avoidance systems, on-board video event recorders, and electronic vehicle inspection systems. Pollard concluded the presentation by commenting that “what you don’t see can hurt you.” Richard Sellers, vice president of feed regulation and nutrition for the American Feed Industry Association, gave a presentation on the “Food Safety Modernization Act & Antibiotic Resistance Efforts.” Sellers noted that the Food Safety Modernization Act is the largest change in food regulation in the history of the world. The new laws, which went into effect on Jan. 4, apply to all ingredient processing, all feed manufacturing, pet food, feed and ingredient imports and transportation. Sellers addressed some of the new facets of the laws for which all companies should be aware. Sellers also discussed the U.S. Food & Drug Administration’s upcoming issuance of a Veterinary Feed Directive proposed rule that would require growth promotion and feed efficiency drugs Obermeyer to be converted to “prevention” therapeutic drugs by the drug sponsor via data submission. Richard Obermeyer, director of feed operations for Aviagen, presented “An Effective Biosecurity/HACCP Plan for Feed Mills.” Obermeyer remarked that biosecurity/HACCP (Hazard Analysis & Critical Control Points) was developed for a more practical and proactive approach to food safety, with the proactive approach being the key. He noted that biosecurity/HACCP is not a standalone program and works in conjunction with other prerequisite programs, such as the Occupational Safety & Health Administration, FDA, the Environmental Protection Agency and standard operating procedures. Other sessions included, “Economics of Feed Milling . . .What Is the Industry Facing?”; “Pellet Quality”; “OSHA’s Top 50 . . . Be Ready”; “Boiler Efficiency and Safety”; “Fleet Safety — GPS”; “Dust Control Technology — New and Retrofit”; “New Mill Presentation: A Virtual Tour”; and “The Future of Tractor Engine Design.” More information can be obtained at http://www.uspoultry.org.

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Questions and answers regarding bird biosecurity WASHINGTON — The USDA Animal & Plant Health Inspection Service offers the following questions and answers regarding biosecurity and keeping birds healthy. l What is “Biosecurity For Birds?” “Biosecurity For Birds” means doing everything you can to protect your birds from disease. There are three basic steps you can take to protect your flocks and to promote Biosecurity For Birds: 1. Look for signs — Know the warning signs of bird diseases. 2. Report sick birds — Don’t wait. If your birds are sick or dying, call 866-536-7593. 3. Protect your birds — When it comes to protecting your birds from disease, there are two things to remember — keep it clean and keep it away. Keep it clean by washing and disinfecting hands, tools, cages, clothes, shoes and equipment after working with birds. Keep it away by keeping your birds away from other poultry when possible and by following proper steps when bringing birds in from outside farms or events. l Why should I care about biosecurity? The U.S. investment in poultry is in the billions of dollars. Outbreaks of bird diseases such as avian influenza or exotic Newcastle disease can spread and kill flocks quickly. An outbreak can happen anywhere and these diseases can spread to surrounding birds if not immediately reported and contained. l What is avian influenza (or bird flu)? Avian influenza is a highly contagious viral disease that can infect many types of birds. l What is exotic Newcastle disease? Exotic Newcastle disease (END) is a contagious poultry disease that attacks chickens, turkeys and many other species of birds. An outbreak

of END in California a few years past cost more than $160 million in lost birds. Poultry and pet owners not only lost birds, but in some cases their livelihoods. l Can pet birds get these diseases? Virtually all birds, including pet varieties, are susceptible to AI or END. l What are the signs a bird is sick? Sudden increase in bird deaths in your flock (more than normal). Sneezing, gasping for air, coughing. Watery and green diarrhea. Lack of energy and poor appetite. Drop in egg production, or thinshelled eggs.

Swelling around the eyes, neck and head. Purple discoloration of the wattles, combs and legs (AI). Tremors, drooping wings, twisting of the head and neck, or lack of movement (END). l Who should you call? Don’t wait. If your birds are sick or dying, call your local cooperative Extension office, local veterinarian, the state veterinarian or state animal/poultry diagnostic laboratory, or USDA Veterinary Services offices at 866-536-7593. l Should I report a sick bird even if I am not sure it is AI or END? Yes, let the experts make the determination. USDA notes that it would rather people be cautious than let one of these highly contagious diseases go unreported. l How can I get more information on biosecurity for birds? More information can be obtained by visiting the special APHIS bird biosecurity web site — http://healthybirds.aphis. usda.gov.

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POULTRY TIMES, May 21, 2012

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

Egg-ucating the egg industry By Jewell Hutto

Special to Poultry Times

SUWANEE, Ga. — In October, 1992, I started to work with the Georgia Egg Commission. In May of the following year, the opportunity came for me to attend the National Egg Quality School. To be honest, I was not sure at that time what NEQS stood for, or what to expect when I attended the school! Hutto Well, I am honored to say that during the last 20 years working with the Georgia Egg Commission there has not been one day when my attending NEQS has not paid off! I am also honored to serve on the board of directors and to assist in raising support. The egg industry today faces many challenges, and this is why the National Egg Quality School is so important to our industry. NEQS continues the same traditions today as it did the day I first became part of its history. Jewell Hutto is executive director of the Georgia Egg Commission with offices in Suwanee, Ga.

Each year in May, the school offers curriculum that is designed for the serious-minded student who is willing to learn as much as possible about egg quality in a concentrated, comprehensive four days. It is an important educational forum for the egg industry because it provides a consistent training program that teaches a standard of quality to industry, regulators and policy makers.

can Registry of Professional Animal Scientists awards up to 12 contact hours of continuing education credit upon successful completion. The school also offers an optional SE (Salmonella enteritidis) Control Plan course to assist producers in meeting the requirements of Food & Drug Administration’s Egg Safety Rule. Lectures combined with individualized instruction and “hands on” laboratory experience has proven to be a successful technique in preparing students to be a more knowledgeable egg emissary. Certificates of Proficiency are awarded to those students who attend all sessions and satisfactorily pass the examination. Students who attend all sessions but do not take an exam, will be awarded a Certificate of Attendance. Students who complete the optional SE Control Plan training will receive an additional certificate. The school is administered

etary support, but also by sending students to learn. Ronald Swafford, general manager, Shelled Egg Quality Control, Rose Acre Farms, has this to say about NEQS: “If your business is grading eggs, sales and distribution or food preparation, then the Egg Quality School is one of the best investments of time and money you could make for yourself or any employee.” The goal of the school is to

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Students who attend the National Egg Quality School will be an asset to any organization wanting to assure they are doing the best for the industry.

Students receive intensive instructions on all aspects of the egg from its formation to grading, and from federal regulations to the development of a hazardous analysis critical control point plan. Throughout the school, section leaders monitor each student’s progress to assure that concepts are understood. The National Environmental Health Association awards up to 25 contact hours, and the Ameri-

the cost of travel for attendees from different regions. Participants enjoy a low tuition rate that can be partly attributed to the donation of time and resources by the organizers and section leaders. It would be truly difficult to find another school that provides so many benefits to the commercial egg industry for such an affordable price. One of the main reasons the school has had such wonderful success is through support that the egg industry and the associated allied industries have provided; not only in mon-

” through a board of directors which provides support and leadership. The instruction staff includes leading university and industry scientists, experienced state and federal regulatory officials and seasoned industry organization representatives. Dr. Paul Patterson of Pennsylvania State University serves as the director of the school. Each year, the school is held in a new location in order to reduce

See Hutto, Page 9

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­POULTRY TIMES, May 21, 2012

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Controlling traffic on your property COLLEGE PARK, Md. — Controlling traffic on and around the farm can present quite a challenge to flock owners. Yet once implemented, it dramatically reduces the threat of disease. Traffic may include vehicles, people and other animals (such as pets) that move around on the farm. Information for this article was provided by the University of Maryland Estension, College of Agriculture and Natural Resources.

Communicating with personnel who come onto the property about biosecurity measures that have been established is essential. Many people do not practice biosecurity simply because they have not been informed on farm or property procedures. Controlling traffic on the farm is only effective towards biosecurity if practiced correctly and consistently.

People Have a designated set of work

clothes that you wear only when working with your birds. Designated work clothes should not be worn off the farm. Do not allow visitors near birds. If it is necessary for people to visit birds, provide protective outer clothing and disposable plastic footwear before visitors enter the bird area (Carey et al., 1997). Make sure your designated footwear is disinfected with a footbath before entering each bird area (Jeffrey, 2008).

Footbaths are a simple form of biosecurity COLLEGE PARK, Md. — A footbath is a very simple form of biosecurity that helps prevent the potential spread of disease. Organisms have the potential to survive for several days or weeks in the dirt stuck to the bottom of your shoes. Footbaths can eliminate these organisms. Depending on the amount of traffic on your farm, it may be necessary to have more than one footbath. Be sure that materials are provided at every footbath. Do not share scrub brushes between separate footbaths. There are several recommended disinfectants to use in footbaths. Most disinfectants can be ordered from your local feed store or online. Remember, some disinfectants may be inactivated by sunlight so be sure to follow directions on the label carefully on how to mix and maintain an active disinfectant (USDA, 2002; McCrea et al., 2008). Materials for a footbath (McCrea et al., 2008) l Long handle scrub brush l “Fake grass” or a synthetic bristled doormat l Hose for mixing new batches of disinfectants l Tray with short sides (ex. litter pan). Depending on the location and/or type of disinfectant used, you may want to have a lid for the tray to prevent contamination or inactivation of the disinfectant. Setting up a footbath It may be a good idea to set the footbath up on a solid surface, such as concrete, bricks, or cement blocks to prevent mud around the footbath area. A solid surface can be swept or washed down to eliminate the buildup of dirt that can pollute your footbath. Mud quickly pollutes your footbath, making it useless in providing protection. Location is the most important key in setting up your footbath. Select a location

where everyone who comes onto your farm must pass through. l Place container in selected location. l Cut mat to fit inside the container. l Mix disinfectant according to label and add

to container. l Hang long handled brush within reach. l Post footbath directions at eye level explaining how to use footbath. Maintaining a footbath Make sure to maintain a “clean” footbath. Footbaths should be changed and cleaned periodically. How often you clean your footbath depends on how much foot traffic you have on your farm. On average, footbaths require weekly cleaning. The empty container and mat should be scrubbed with a brush and rinsed thoroughly. Next, add fresh disinfectant and place the mat back into the container. Do not empty the footbath in an area where the footbath is used so that a dry area around the footbath can be maintained (USDA, 2002; McCrea et al., 2008). Don’t forget to post directions near footbaths instructing users how to correctly wash footwear. Information for this article provided by the University of Maryland Extension, College of Agriculture & Natural Resources.

Vehicles Controlling the amount, as well as, the direction of traffic on the property is one of the most inexpensive forms of biosecurity. Controlling traffic is essential because traffic onto and around the property pose one of the greatest threats to bird health. In a rural community, many people depend on private vehicles to tend to the daily needs of their farm/property and having a separate vehicle only for farm/property use is not feasible. Therefore, maintaining clean vehicles is a must. Post “restricted” signs at drive entrances and near bird areas. This will inform visitors what parts of the property they

cannot enter. Also, have vehicles disinfect and scrub down before entering the premises. This ensures that no germs are brought onto your farm accidentally.

Traveling with birds (Jeffrey, 1997) Traveling to shows and fairs is a fun way to exhibit your birds to other poultry owners. Along with excitement comes responsibility. Show grounds are, unfortunately, excellent areas for diseases to harbor because of the high traffic of people and other poultry. When traveling with your birds, don’t forget that biosecurity prac-

See Birds, Page 10

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POULTRY TIMES, May 21, 2012

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

Land O’Lakes and Eggland’s Best announce joint venture ARDEN HILLS, Minn. — Land O’Lakes Inc., and Eggland’s Best Inc., have announced the creation of a new, branded, specialty egg joint venture, in which each organization will hold a 50 percent stake. Terms of the joint venture were not disclosed. Land O’Lakes has an existing presence in the egg category as the national licensor of LAND O LAKES brand eggs. Eggland’s Best is a cooperative that manages the advertising and marketing of EGGLAND’S BEST eggs — the number one branded egg in the U.S., the company noted. The new joint venture will license both the EGGLAND’S BEST and the LAND O LAKES brands. Current President and CEO of Eggland’s Best Inc. Charles T. Lanktree will serve as president and CEO of the new company, which will be called Eggland’s Best LLC. For Land O’Lakes, the joint venture will expand its participation in the growing branded specialty egg category. Both organizations also will benefit from sales and marketing synergies that will be achieved by combining the expertise and resources of the two entities — which is expected to drive volume growth for both brands. For consumers and customers, bringing together these two strong brands offers a number of benefits, from greater product selection to enhanced category management, the companies noted. “This joint venture brings together two leading brands in the egg business that are known for providing retail customers and consumers with products of the highest quality, as well as strong operational support and brands with unique marketplace attributes,” said Chris Policinski, president and CEO of Land O’Lakes. “Increasingly, consumers are looking for healthy choices in their diet — and eggs provide a high-protein, low-fat option,” Lanktree said. “This is a growing food category, and we believe that by joining forces, Land O’Lakes and Eggland’s Best can serve customers and consumers even more effectively.” “Both organizations are very excited about this new joint venture,” Policinski added. “We believe it gives us far greater distribution capacity to serve customers and consumers, while building the value of our brands.” More information can be obtained at http://www.landolakesinc.com.

In other Business news:

Jones-Hamilton to build new plant in S.C. CHESTER, S.C. — JonesHamilton Co. has announced its plans to build a plant in Chester County, S.C. The Toledo, Ohio-based company notes that it is the world’s largest producer of sodium bisulfate and a major supplier of muriatic acid to the North American market. Construction is scheduled to begin in 2013, with plant commissioning in 2014. Once at full capacity, the plant will be staffed with production operators, warehouse, maintenance and administration staff. Jones-Hamilton President Bernie Murphy said the site was selected from more than 40 others, based on proximity to customers, transportation infrastructure, workforce availability and the interest demonstrated by Chester County Economic Development. “From the initial packet of information we received, to the phone calls, letters, emails and meetings, the staff of Chester County Economic Development gave us the best prepared, most enthusiastic and professional responses we received during our search for a new plant site,” Murphy said. “We are extremely pleased that Jones-Hamilton decided to ‘Choose Chester’ and become our newest manufacturing partner in Chester County. The manufacturing community in Chester County is extremely important to its prosperity and we have worked diligently over the years to attract quality companies, such as JonesHamilton, to our area, “ said

County Supervisor R. Carlisle Roddey. “Chester County has a long history of supporting companies in the chemical industry. The announcement of JonesHamilton is just another indication of Chester County’s business-friendly environment that will help companies like Jones-Hamilton succeed in South Carolina,” said Michael E. Enoch, chairman, Chester Development Association. Rudolph/Libbe Inc., based in Walbridge, Ohio, will be the design/build contractor for the new facility. R u d o l p h / L i b b e constructed Jones-Hamilton’s original building more than 25 years ago, as well as more than 10 buildings added to the site since then. Jones-Hamilton employs approximately 80 people in 13 states.

Yum! Brands notes first quarter profits LOUISVILLE, Ky. — Yum! Brands Inc. — whose brands include KFC, Pizza Hut and Taco Bell — has reported results for the first quarter ended March 24, including earnings per share of 76 cents; reported EPS for the quarter was 96 cents. First quarter highlights include: Worldwide operating profit grew 15 percent, prior to foreign currency translation, including 14 percent in China, 9 percent at Yum! Restaurants Inc. (YRI) and 27 percent in the U.S. Worldwide system sales grew 7 percent, including 28 percent in China, 8 percent at YRI and 1 percent in the U.S. Same-store sales grew 14 percent in China, 5 percent at YRI and 5 percent in the U.S. Also, China new unit development set a first-quarter record

with 168 new restaurants. Total international development was 297 new restaurants. “I am pleased to report each of our divisions produced impressive sales and profit results, driving 21 percent firstquarter EPS growth,” said David C. Novak, Yum! Brands chairman and CEO. “Given the strength of our first-quarter results, we are raising our full-year EPS growth forecast to at least 12 percent, excluding special items.” “Our China business continues to fire on all cylinders, and our category-leading brands are as strong as ever,” he added. “China system sales grew 28 percent as we opened 168 new restaurants and delivered same-store sales growth of 14 percent; operating profit grew 14 percent, prior to foreign currency translation. Yum! Restaurants International continues to generate consistent growth as system sales grew 8 percent and we opened 123 new units in 41 countries. Same-store sales growth of 5 percent was led by an 8 percent increase in emerging markets at YRI, driving 9 percent operating profit growth, prior to foreign currency translation. Yum! Restaurants India, our newest division, grew system sales 34 percent and we expect to open 100 new restaurants this year. Overall for the first quarter, we opened 250 new restaurants in highgrowth emerging markets. We believe our new unit potential in emerging markets is the best in the restaurant industry and we’re still on the ground floor of growth.” “While we realize there is much work to do, we are optimistic we will dramatically improve our U.S. brand posi(Continued on next page)


­POULTRY TIMES, May 21, 2012 (Continued from previous page)

tions, consistency and returns,” Novak said. “We are pleased with our first-quarter performance in the United States, with same-store sales growth of 5 percent, led by Taco Bell, and operating profit growth of 27 percent. “In summary, we’re off to a strong start to the year in each of our businesses. These results give us even more confidence that we will continue our track record of double-digit annual EPS growth.” Yum! Brands is the world’s largest restaurant company in terms of system restaurants with more than 37,000 restaurants in more than 120 countries and territories, the company said, adding that it generated revenues of more than $12 billion in 2011.

Moark donates more than 1 million eggs ARDEN HILLS, Minn. — Moark LLC, a Land O’Lakes subsidiary, in March, donated more than 1 million eggs to nine food banks across the U.S. For the fifth year in a row, egg producers and Feeding America’s network of food banks are teamed up in the fight against hunger, with producers donating millions of eggs to help make sure

America’s food banks are well stocked with this high-protein, nutritious food. The eggs were distributed among the following food banks: Los Angeles Regional Food Bank, 260,000 eggs; Second Harvest Food Bank, San Bernardino, 43,200 eggs; Greater Boston Food Bank, 288,000 eggs; St. Louis Area Food Bank, 288,000 eggs; Ozarks Food Harvest, Springfield, Mo., 54,000 eggs; Connecticut Food Bank, 96,000 eggs; Connecticut Foodshare, 96,000 eggs; Gemma E. Moran United Way / Labor Food Center, New London, Conn., 96,000 eggs; Good Shepherd Food Bank, Auburn, Maine, 288,000 eggs. “We are grateful for this generous donation of eggs. It is important to be able to provide protein to our families, including the 400,000 children, we serve every year,” said Michael Flood, president and CEO of the Los Angeles Regional Food Bank. Moark’s contribution marks the second egg donation in the third year of the First Run program. As part of the First Run program, Land O’Lakes and its subsidiaries have committed to donating truckloads of fresh product to food banks quarterly to help alleviate hunger nationwide. First Run contributions in the first quarter of 2012 in-

7 cluded donations of nearly 40,000 pounds of Land O Lakes® American Cheese in 5 pound loaves to Gleaners Food Bank of Indiana Inc.; Food Bank of Northeast Arkansas; and Food Bank for the Heartland in Omaha, Neb. “As a national, farmerowned cooperative, Land O’Lakes is committed to helping the growing number of people struggling to put food on their tables,” said Land O’Lakes Foundation Executive Director Lydia Botham. “The First Run program provides a unique opportunity for Land O’Lakes and its subsidiaries to provide fresh, nutritious products to families who can enjoy them.”

U.S. soybean producers honor Japanese market ST. LOUIS, Mo. — More than 75 million bushels of whole U.S. soybeans made their way to Japan last year, thanks to strong demand for quality soy. In mid-May, a delegation of U.S. soybean farmers representing the United Soybean Board (USB), the American Soybean Association (ASA) and the U.S. Soybean Export Council (USSEC) honored the 50th anniversary of the Japan Oilseed Processors Association (JOPA). The organization has worked with U.S. soybean farmers to meet

Business demand for U.S. soy in Japan. Today’s strong trade relations with Japan started in 1956, when a team of representatives of the Japanese soy industry visited the United States. Ever since, JOPA, which represents 20 Japanese oilseed processors, has been a key ally for the U.S. soy industry, the groups noted. Nearly 70 percent of Japanese soybean imports originate from the United States. “Japan has grown to be one of our most valued customers,” said Vanessa Kummer, USB chairwoman and a soybean farmer from Colfax, N.D. “Because customers in Japan serve as one of our largest markets abroad, soy ranks as the top U.S. agricultural export and makes a large net contribution to the U.S. agricultural trade balance. The soy checkoff, along with my fellow farmers representing ASA and USSEC, mark this very symbolic milestone with our Japanese customers and remain committed to meeting their soy needs.” “Japan’s oilseed processing sector has long been a trusted partner for American soybean farmers,” said ASA First Vice President Danny Murphy, a soybean farmer from Canton, Miss. “The American Soybean

Association opened its first overseas international market development office in Japan in 1956, and U.S. soy exports to Japan have grown to more than $1 billion annually today. We are honored to join our Japanese counterparts and colleagues in celebrating the accomplishments of the Japanese Oilseed Processors Association as it celebrates its 50th anniversary, and we look forward to continuing the Japanese-American partnership.” “Our partnership with the Japanese crushing industry, which is the third largest buyer of U.S. soybeans, is stronger than ever,” said Roy Bardole, USSEC chairman and soybean farmer from Rippey, Iowa. “U.S. soy farmers take the relationship with JOPA very seriously. We are committed to do what we can to ensure another 50 successful years as their partner.” Prior to formal recognition marking JOPA’s anniversary, the U.S. group planned to visit a soy processing plant and feed mill at a major port near Tokyo. More information can be obtained at http://www.unitedsoybean.org.


8

POULTRY TIMES, May 21, 2012


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­POULTRY TIMES, May 21, 2012

•India (Continued from page 1)

United States holds its agriculture industry to the highest standards of safety and is confident the WTO will agree that there is no justification for India’s restrictions on U.S. exports.” In response to the announcement, the National Chicken Council, National Turkey Federation and USA Poultry & Egg Export Council released the following statement: “Unfortunately, the government of India did not lift its unwarranted restrictions on U.S. poultry after consultations with the United States at the WTO in Geneva. However, we are pleased that USTR is taking the next step. We support the dispute settlement process moving forward as soon as possible with the formation of this panel.” For years, India has used a variety of non-tariff trade barriers to deny access U.S. poultry to the Indian market. Although international health standards, in particular those of the World Organization for Animal Health (OIE), identify only highly pathogenic stains of avian influenza as warranting trade restrictions, India has long ignored those international norms and has banned poultry imports from the United States or any country that reports any incident of avian influenza, even cases of low pathogenicity. This is a protectionist policy that is inconsistent with accepted international standards, and has no health or safety justification. This policy is particularly problematic in the case of the United States, which is the most efficient poultry producer in the world and the world’s leading exporter of poultry products. By conservative estimates, if India’s trade barriers were eliminated, the value of U.S. poultry exports to India each year would surpass $300 million.

•CTB (Continued from page 1)

how Meyn has developed and with the exceptional commitment of its management team and employees. As part of CTB, Meyn is well positioned to continue to develop innovative equipment and processing solutions for its customers and further strengthen its leading position.” “Meyn has under the ownership of Altor, become the global leader in poultry processing solutions,” Defauwes added. “Meyn has successfully developed its services to encompass the entire poultry processing value chain, providing market leading efficiency to the industry. With CTB as a new owner, we will be able to continue our successful strategy to further build our leading position in the poultry processing industry. We are delighted to be part of CTB and we are looking forward to develop Meyn together with CTB by serving our customers with a broader range of products.” The transaction is subject to applicable governmental approvals and Dutch works council advice. CTB was advised in the transaction by Loyens & Loeff N.V., Faegre Baker Daniels LLP and Sequoia. More information can be obtained at http://www.ctbinc.com and http://www.meyn.com.

9

APHIS provides update on California BSE finding WASHINGTON — USDA’s Animal & Plant Health Inspection Service has released the following update on the Bovine Spongiform Encephalopathy detection announced recently in California: On April 24, USDA confirmed the nation’s fourth case of BSE in an animal that was sampled for the disease at a rendering facility in central California. This animal was never presented for slaughter for human consumption, so at no time presented a risk to the food supply, or to human health in the U.S. As a result of USDA’s ongoing epidemiological investigation, more information about the history and age of the animal is now available. The animal in question was 10 years and 7 months old and came from a dairy farm in Tu-

•Hutto (Continued from page 4)

continue to be a forum for the egg industry to assure the distribution of highest quality shell eggs throughout the merchandising chain. This is why it is imperative we educate people throughout the egg industry to ensure it is held to the highest standards. As stewards of the egg industry, we must make sure that we are offering consumers a quality product; a product that not only our industry feels good about, but one that the consumer feels good about as well. Students who attend the National Egg Quality School will be an asset to any organization wanting to assure they are doing the best for this industry. Jay Elliott, CCF Brands said: “The National Egg Quality School was a great event and will be a valuable asset in performing functions of my job more effectively and efficiently. I had a 15 minute conversation with a couple asking questions abut organic eggs, animal welfare, nutrition, etc., so my newfound knowledge was beneficial before I even returned to the office. Again, the entire NEQS staff, the accommodations and my overall experience were first-class!” So as you can see, this school is very important to our industry! I know that I am much more valu-

lare County, Calif. The animal was humanely euthanized after it developed lameness and became recumbent. The animal’s carcass will be destroyed. USDA adds that it’s important to reiterate that this animal was never presented for slaughter for human consumption, did not enter food supply channels and at no time presented any risk to human health. The department is continuing its epidemiological investigation and will provide additional information as it is available. The positive animal was tested as part of targeted BSE surveillance at rendering facilities. Samples were sent to the California Animal Health and Food Safety Laboratory for testing and forwarded to the National Veterinary Services Laboratories on April 20 for confirmatory testing.

able to this industry because I had the opportunity to attend. This is why I feel so passionately about the National Egg Quality School and why we need people to support it each year. If you have not attended or have employees who have not attended, get cracking and go! YOU WILL NOT BE SORRY! Sponsorship for the school each year is very much needed! To achieve the goals for NEQS, we depend on supporters to sponsor such functions as breakfast, breaks, lunches and the “Egg Handlers Romp.” Each supporter will be listed on the NEQS web site, personally thanked at the school and listed in each student’s text book. I invite you to go to http://www.neqs.org and learn more about the National Egg Quality School and how it can continue to help the egg industry. Remember what one of the students, Jay Elliott said: “. . . my newfound knowledge was beneficial before I even returned to the office!” As I stated, I have benefited from this school for 20 years! The times that I have promoted eggs through education, promotion and nutrition not only helps the consumer, but also help our industry! So I ask you: is Egg-ucating the Egg Industry important? What we do truly does make a difference!


10

POULTRY TIMES, May 21, 2012

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

MAY 21-24 — NATIONAL EGG QUALITY SCHOOL, Indianapolis, Ind. Contact: Deanna Baldwin, program manager, Maryland Department of Agriculture, Food Quality Assurance Program, 50 Harry S. Truman Pkwy., Annapolis, Md. 21401. Ph: 410-841-5769; baldwidl@mda.state.md.us. MAY 20-23 — ALLTECH HEALTH & NUTRITION SYMPM., Lexington, Ky. Contact: Alltech, symposium@alltech. com; http://www.alltech.com/symposium. JUN 6-8 — POULTRY INDUSTRY NATIONAL SAFETY CONF., Sawgrass Marriott Resort, Ponte Vedra Beach, Fla. Contact: Kristi Campbell, 404407-8822 or kristi.campbell@gtri. gatech.edu; http://www.poultrysafetyconference.gatech.edu. JUN 8-9 — AP&EA GOLF TOURNEY & EVENING OF FUN, Birmingham, Ala. Contact: Alabama Poultry & Egg Association, P.O. Box 240, Montgomery, Ala. 36101. Ph: 334265-2732; http://www.alabamapoul-

•Birds

try.org. JUN 11-14 — AFIA FEED INDUSTRY INSTITUTE, Westin St. Louis, St. Louis, Mo. Contact: American Feed Industry Association, 2101 Wilson Blvd., Suite 916, Arlington, Va. 22201, 703-524-0810, afia@afia.org, http:// www.afia.org. JUN 12-14 — USAPEEC ANNUAL MTNG., Hotel Del Coronado, San Diego, Calif. Contact: USA Poultry & Egg Export Council, 2300 W. Park Place Blvd., Suite 100, Stone Mountain, Ga. 30087. Ph: 770-413-0006; usapeac@ usapeec.org; http://www.usapeec. org. JUN 12-14 — ITF SUMMER MTNG., Adventureland Inn, Des Moines, Iowa. Contact: Iowa Turkey Federation, 535 E. Lincoln Way, Ames, Iowa 50010. Ph: 515-232-7492; info@iowaturkey. org; http://www.iowaturkey.org. JUN 15-16 — DELMARVA CHICKEN FESTIVAL, Salisbury, Md. Contact: Delmarva Poultry Industry Inc., 16681 County Seat Hwy., Georgetown, Del.

(Continued from page 5)

been left vacant.

ticed at home should be practiced away from home as well. l Use only clean plastic coops for transferring poultry. Do not use wooden crates because they are difficult to clean and can harbor diseases for long periods of time. l Do not handle other people’s birds. You can transfer disease to their birds and vice versa. l Do not share supplies and tools while at show grounds. Make sure your materials are disinfected routinely during your stay. l Clean cages or enclosures before placing birds inside. Make sure your birds do not come in contact with droppings, feathers, dust, or debris from previous birds. Some diseases are able to survive for long periods of time even after the facilities have

Bringing in new birds (Carver, 2008) There may come a time when you want to increase the size of your flock. Two ways to increase the size of your flock are: (1) allowing chicks to mature and (2) buying new fowl. Caution should be exercised if you decide to buy new birds. New birds present the greatest risk to biosecurity because their disease history and exposure is unknown (Jeffrey, 1997). Guidelines to follow when buying new birds include: l Buy all new stock from a supplier/breeder that participates in USDA’s National Poultry Improvement Plan (NPIP). This ensures new birds have been tested free from certain diseases. l Isolate new birds for 30 days to make sure that no signs of dis-

19947-4881. Ph: 302-856-9037; dpi@ dpichicken.com; http://www.dpichicken.org. JUN 15-16 — PF ANNUAL POULTRY FESTIVAL, Rogers, Ark. Contact: Poultry Federation, P.O. Box 1446, Little Rock, Ark. 72203. Ph: 501-3758131; http://www.thepoultryfederation.com. JUN 20-22 — GEA ANNUAL MTNG., King and Prince Beach & Golf Resort, St. Simons Island, Ga. Contact: Jewell Hutto, Georgia Egg Association, P.O. Box 2929, Suwanee, Ga. 30024. Ph: 770-932-4622; goodeggs@bellsouth. net; http://www.georgiaeggs.org. JUN 20 — MTGA SUMMER CONF., Bemidji, Minn. Contact: Minnesota Turkey Growers Association, 108 Marty Drive, Buffalo, Minn. 55313. Ph: 763-682-5546l steve@midwestpoultry.com; http://www.midwestpoultry. com. JUN 21-23 — NCC SUMMER BOARD OF DIRECTORS MTNG., Ritz-Carlton Highlands, Lake Tahoe, Calif. Contact: National Chicken Council, 1015 15th St., N.W., Suite 930, Washington, D.C. 20005. Ph: 202-296-2622; http://www.nationalchickencouncil. cm; http://www.eatchicken.com. JUN 25-26 — CPF SUMMER BOARD MTNG., The Cliffs Resort, Shell Beach, Calif. Contact: California Poultry Federation, 4640 Spyres Way, Suite 4, Modesto, Calif. 95356. Ph: 209-576-6355; califpoultry@cs.com; http://www.cpif.org. JUN 25-27 — FINANCIAL MANAGEMENT

ease appear. l Confine or fence in ALL flocks. Do not allow wildfowl to come in contact with your birds. l Feed and care for your original flock first. Wash hands between working different flocks, then tend to new birds. l Maintain a separate set of clothes to wear when caring for new birds that are confined. Also, use separate tools and supplies when feeding or cleaning new birds. If you buy a new species of bird to add to your flock, DO NOT mix different species within the same flock. Different species should be raised in separate flocks or separate within enclosures. Mixing species quickly leads to an increase in disease transfer between birds.

SMNR., Crowne Plaza Resort, Hilton Head, S.C. Contact: U.S. Poultry & Egg Association, 1530 Cooledge Road, Tucker, Ga. 30084-7303, Ph: 770-493-9401; info@uspoultry.org; http://www.uspoultry.org, JUN 26-28 — PAACO TRAINING, University of Arkansas, Fayetteville, Ark. Contact: Mike Simpson, Professional Animal Auditor Certification Organization, P.O. Box 31, Redfield, Iowa 50233. Ph: 402403-0104; mike@animalauditor.org; http://www.animalauditor.org. JUL 7-9 — NTF LEADERSHIP CONF., Washington, D.C. Contact: Jen Dansereau, National Turkey

Federation, 1225 New York Ave., N.W., Suite 400, Washington, D.C. 20005. Ph: 202-898-0100; jdansereau@turkeyfed.org. JUL 9-12 — PSA ANNUAL CONV., Georgia Center, Athens, Ga. Contact: Poultry Science Association, 2441 Village Green Place, Champaign, Ill. 61822. Ph: 217-356-5285; pas@assochq.org; http://www.poultryscience.org. JUL 12-15 — SCPF ANNUAL CONV., Crowne Plaza Resort, Hilton Head, S.C. Contact: South Carolina Poultry Federation, 1921-A Pickens St., Columbia, SC. 29201. Ph: 803-7794700; martyg@scpoultry.com; http:// www.scpoultry.org.

•Papers (Continued from page 1)

ferrets, which were used as a stand-in for people. The researchers wanted to study what genetic mutations helped the virus spread. That way scientists could identify such red flags in wild viruses and act quickly to avoid potential pandemic, as well as test vaccine and drugs. The journals Nature and Science each planned to publish one of the studies. But the federal government, which funded the research, asked the scientists not to publish details of their work. Officials were worried that the full papers would give bioterrorists a blueprint for creating weapons. Both teams eventually submitted revised versions of their research to a U.S. biosecurity panel. That group and, later, federal health officials agreed to support publication. For one thing, the panel said, it would be difficult for others to do harm using the data provided, and for another, scientists had good reasons for publishing the results. Yoshihiro Kawaoka of the University of Wisconsin-Madison, who led the research being reported May 2, said that the changes to his paper “were mainly a more in-depth explanation of the significance of the findings to public health and a description of the laboratory biosafety and biosecurity.” He and colleagues essentially created a hybrid of bird and human flu viruses, and identified mutations that let it spread through the air between ferrets. None of the infected animals died. The researchers also found evidence that existing vaccines would protect people against the hybrid. The other paper reviewed by the committee, from a team headed by Ron Fouchier of Erasmus Medical Center in Rotterdam, the Netherlands, is going through peer review at the journal Science. The committee had more concerns about this paper, recommending publication of key parts by a split vote, versus its unanimous support of publishing all of the Kawaoka paper. One difference is that while Kawaoka basically added a bird flu portion to an ordinary human flu virus, Fouchier’s team made a bird flu virus more transmissible through mutating it. Kawaoka’s approach appeared to produce less risk, Paul Keim, acting chairman of the federal biosecurity advisory panel, told a Senate committee recently.


­POULTRY TIMES, May 21, 2012

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

GEORGIA Poultry industry sets safety conference ATLANTA — The National Safety Conference for the Poultry Industry will be held June 6-8 at the Sawgrass Marriott Resort & Spa at Ponte Vedra Beach, Fla. The conference is support-

ed by the National Chicken Council, National Turkey Federation, Georgia Poultry Federation, and the Agricultural Technology Research Program of the Georgia Tech Research Institute. The agenda will include an official view of the Occupational Safety & Health Administration enforcement practices and regulatory policies; industrial hygiene in the poultry industry including health hazards as well as chemical concerns;

11 and food safety including intervention strategies to reduce foodborne pathogens. Additional topics include a primer on automatic sprinkler systems, combustible dust hazards, catastrophic event planning, fleet safety and grain handling facility safety. An awards program will recognize those facilities that have achieved a high level of safety performance through the implementation of innovative and effective safety and health programs. More information can be obtained by contacting Kristi Campbell, 404-407-8822, kristi.campbell@gtri.gatech.edu; http://www.poultrysafetyconference.gatech.edu.

•USDA (Continued from page 2)

hazards that they confront. This process, called “validation,” enables companies to ensure that their food safety systems are effective for preventing foodborne illness. This notice announces that the draft guidance document is available for comment. In the past two years, FSIS has announced several measures to safeguard the food supply, prevent foodborne illness and improve consumers’ knowledge about the food they eat, the department added. These initiatives support the three core principles developed by the president’s Food Safety Working Group: prioritizing prevention; strengthening surveillance and enforcement; and improving response and recovery. Some of these actions in-

Biosecurity steps to keep birds safe, healthy WASHINGTON — USDA’s Animal & Plant Health Inspection Service offers the following steps to take to protect birds, and maintain biosecurity practices — following the basic three-step guideline to look, report and protect. l Keep your distance. Restrict access to your property and your birds. Consider fencing off the area where you keep your birds and make a barrier area if possible. Allow only people who take care of your birds to come into contact with them. Do not let visitors bring any of their birds near your flock. Game birds and migratory waterfowl should not have contact with your flock because they can carry germs and disease. l Keep it clean. Wear clean clothes. Scrub your shoes with disinfectant. Wash your hands thoroughly before entering your bird area. Clean and disinfect equipment that comes in contact with your birds or their droppings, including cages and tools.

See Steps, Page 12 clude: l Performance standards for poultry establishments for continued reductions in the occurrence of pathogens. After two years of enforcing the new standards, FSIS estimates that approximately 5,000 illnesses will be prevented each year under the new campylobacter standards, and approximately 20,000 illnesses will be prevented under the revised salmonella standards each year. l Zero tolerance policy for six Shiga toxin-producing E. coli (STEC) serogroups. Raw ground beef, its components and tenderized steaks found to contain E. coli O26, O103, O45, O111, O121 or O145 will be prohibited from sale to consumers. USDA will launch a testing program to detect these dangerous pathogens and prevent them from reaching

consumers. l Test and hold policy that will significantly reduce consumer exposure to unsafe meat products, should the policy become final, because products cannot be released into commerce until agency test results for dangerous contaminants are known. l Labeling requirements that provide better information to consumers about their food by requiring nutrition information for single-ingredient raw meat and poultry products and ground or chopped products. l Public Health Information System, a modernized, comprehensive database about public health trends and food safety violations at the nearly 6,100 plants FSIS regulates. More information can be obtained at http://www.fsis.usda. gov.


12

POULTRY TIMES, May 21, 2012

•Steps (Continued from page 11)

Remove manure before disinfecting. Properly dispose of dead birds. l Don’t haul disease. Car and truck tires, poultry cages and equipment can all harbor germs. If you travel to a location where other birds are present, or even to a feed store, be sure to clean and disinfect these items before you return to your property. To prevent, don’t mix young and old birds or birds from different species or different sources. l Don’t borrow disease from your neighbor. Do not share equipment, tools or supplies with your neighbors or other bird owners. And never share items such as wooden pallets or cardboard egg cartons because they are porous and

cannot be adequately cleaned and disinfected. l Know the warning signs of infectious bird disease. Many bird diseases can be difficult to diagnose. The list below includes some of the things to look for that signal something might be wrong with your birds. 1. Sudden increase in bird deaths in your flock. 2. Sneezing, gasping for air, coughing and nasal discharge. 3. Watery and green diarrhea. 4. Lack of energy and poor appetite. 5. Drop in egg production or soft- or thin-shelled misshapen eggs. 6. Swelling around the eyes, neck and head. 7. Purple discoloration of the wattles, combs and legs.

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8. Tremors, drooping wings, circling, twisting of the head and neck, or lack of movement. Early detection of signs is very important to prevent the spread of disease. l Report sick birds. Don’t wait to report unusual signs of disease or unexpected deaths among your birds. Contact your local Cooperative Extension agent, veterinarian, poultry diagnostic lab, or USDA Veterinary Service office (which can be reached at 866-5367593). This toll-free hotline has veterinarians on hand to help. More information can be obtained at http:// healthybirds.aphis.usda.gov. Biosecurity tips can also be accessed at the department’s Twitter site at http://www.twitter.com/APHISgov.

Windrow Wizard

It makes windrowing your litter quick and easy - Attaches to your skidsteer

To watch the Windrow Wizard in action go to www.jpsfabrications.com

JPS Fabrications, llc Joe Perkins 912-690-2530 Email: jpsfab@yahoo.com

• The most economical windrow machine to own! • Aggressive auger design is capable of breaking up the hard cake and incorporating it into the litter. • 3 sizes to choose from to fit your skid steers horsepower and will operate with standard or hi flow hydraulics • Capable of cleaning houses wall to wall • Heavy duty construction for years of dependable use

Water Quality Problems?

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Aquatech specializes in water quality equipment for the poultry industry. Gas Chlorination, Iron Filtration, and Pond systems. Give us a call at

1-800-850-2423 www.aquatechpro.com

www.fpmne.com


­POULTRY TIMES, May 21, 2012

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

13 a school lunch solution that satisfies kids’ taste and parents’ desire for healthier choices.” u More information: http:// www.fosterfarms.com

Hunt Brothers Pizza Chick-fil-A Chick-fil-A is making some menu changes to offer a little healthier options for children. The Atlanta-based chain is introducing Grilled Chicken Nuggets and Buddy Fruits applesauce for kids meals and eliminating Hi-C from its beverage line. Chick-filA said that when its grilled nuggets, fruit cup and 1 percent milk are combined as a meal, the intake is 210 calories and 3 grams of fat. That is a 56 percent reduction in calories and 86 percent cut in fat from previous offerings, the company said. The chain also said it is working to reduce salt in its menu, including a 40 percent cut in its Chargrilled Chicken filet, 25 percent in breads and 10 percent in dressings and sauces. It also has removed high fructose corn syrup from its chocolate milk as

well as some salad dressings and sauces. u More information: http:// www.chick-fil-a.com

Foster Farms Foster Farms has introduced a whole grain, lower-fat, lower-sodium chicken corn dog for foodservice customers. The product contains a full serving of whole grain, 47 percent less fat, further reduced sodium, higher fiber, zero trans fat and fewer calories than the original corn dog. “We are filling the lunchtime need with a happy medium,” said Greta Janz, Foster Farms vice president of frozen and prepared foods. “With the added nutritional value of whole grains, lower fat of chicken corn dogs and now, further reduced sodium levels, we’re able to offer

Hunt Brothers Pizza is taking snacking to a whole new level with the launch of their new breaded, boneless WingBites . Available in Hunt Brothers Pizza’s Buffalo and Home Style flavors, WingBites are made with 100 percent all white breast meat and are bitesized for a fun and flavorful snack on the go or a meaty pairing with any Hunt Brothers Pizza. “Chicken and snack foods continue to be hot sellers in the food industry, so it only made sense to expand the popularity of Hunt Brothers Pizza’s Wings with our new boneless WingBites,” said Keith Solsvig, vice president of marketing. With more than 500 locations in 28 states, the company provide made-to-order pizza to the convenience store industry. u More information: http:// www.huntbrotherspizza.com ®

Jury awards nearly $2.5M in Calif. chicken bone suit The Associated Press

MARTINEZ, Calif. — A California jury has awarded nearly $2.5 million to a woman who said she almost died when a chicken bone pierced her esophagus while eating at a Round Table pizza restaurant. Fifty-nine-year-old Calla Felicity says she and her mom were eating a barbecue chicken pizza at the restaurant in South San Francisco in 2010 when the 1.2-inch chicken bone injured her. She required more than 11 surgeries and said she spent months on feeding tubes and liquid diets. The Contra Costa County jury found Foster Poultry Farms and Pizza Bytes, the franchisee for the South San Francisco Round Table, negligent in the case last month. Foster Farms provides chicken strips to Round Table. The jury awarded Felicity $2 million for pain and suffering and nearly $500,000 for medical expenses. The Contra Costa Times reports it couldn’t reach an attorney for the defendants on May 3.

Hormel Foods Hormel Foods has added new pork, beef, turkey and chicken products to its retail lines. Hormel Natural Choice Chicken Sausages feature three varieties: apple gouda, spinach asiago and jalapeño Cheddar. Hormel Natural Choice Smoked Sausages will be available in original, turkey and beef varieties. The Natural Choice sausages do not contain any preservatives. Hormel’s Cure 81 ham steaks will provide a quick single-serve meal option. the fully cooked hamsteaks will be available in classic, brown sugar, peppered and honey-cured. u More information: http:// www.hormelfoods.com

Wendy’s Wendy’s is offering a new

Spicy Chicken Guacamole Club on its menu line. The club starts with Wendy’s original Spicy Chicken whole filet that gets its kick from Wendy’s own special blend of seven spices, and brings extra heat with a slice of all-natural pepper jack cheese. To balance the heat, add a zesty ranch sauce and creamy, natural guacamole. Wendy’s thickcut applewood smoked bacon, a full slice of tomato and crisp, hand-leafed lettuce, all on a toasted bun, completes the club sandwich. Consumers who live on the mild side can substitute the Spicy Chicken Filet for the Homestyle breaded Chicken Filet or Ultimate Chicken Grill, because all of Wendy’s menu items are made to order. u More information: http:// www.wendys.com

Are you an experienced Poultry equipment installer? Is steady work hard to come by right now? Maybe you need a new and exciting experience. Poultry Equipment Installers wanted. A unique opportunity exists for experienced installers of poultry feeding watering and climate control systems. You would be working for an American company doing long term work in China. This could be a short or longer term arrangement but we would need at least a 1 year commitment on your part to qualify for these jobs. Good compensation package, paid living expenses, expedited passport and visa service, and regularly scheduled trips home. Candidates need to be able to lead local Chinese crews in the installation of broiler and breeder equipment however no foreign language skills are required. We would also entertain the possibility of utilizing full installation crews under the same conditions.

Please send resume to: Poultry Times Attn: bb0507 PO Box 1338, Gainesville, GA 30503


14

POULTRY TIMES, May 21, 2012

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

Nat’l. Turkey Market:

on a national basis for hens was $1.05-$1.12 shipping point and 1624 lb. toms $1.05-$1.14 shipping point for current deliveries. Trading was very light on frozen basted equivalent 16-24 lb. toms at $1.06½ shipping point. The market on ten-

(May 16): The market on hens and 16-24 lb. toms is steady. Demand light and offers light. Frozen Grade A basted equivalent offering prices

derloins was steady; breast trim from current production and scapula steady with some feeling they may have bottomed; tom breast meat and wing meat with skin steady with a steady to weak, but slightly improved undertone. Demand was light to moderate with some starting report more buyer inquiry on breast trim and scapula. Offerings were light on tenderloins with the balance of white meat ranging light to moderately heavy, mostly moderate with availability uneven and varying by processor and item. The market on institutional sized breasts is steady with a steady to instances weak undertone. Offerings were generally moderate. The market on tails is steady with a steady to firm undertone and the balance of tom bulk parts is mostly steady.

Offerings of tails are very light to light and the balance of tom bulk parts was light to moderate. The market on mechanically separated turkey was steady to firm with prices found at unchanged to higher levels. Offerings ranged from short of needs to light for prompt shipments. Trading was light with most of the activity consisting of mixed and spot loads.

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 May 16: line run tenders $2.18½; skinless/boneless breasts $1.74; whole breasts $1.07½¢; boneless/skinless thigh meat $1.39; thighs 75½¢; drumsticks 69¢; leg

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.

Annual High

Cal-Maine Campbell Soup ConAgra Hormel Pilgrim’s Pride Sanderson Farms Seaboard Tyson

42.40 35.66 27.34 30.50 7.80 55.05 2705.00 21.06

May 9 36.76 34.03 25.54 29.29 6.77 51.76 1948.00 19.50

N ational Slaughter: Broiler: Estimated slaugh-

ter for week ending May 19 is 158,779,000. Actual slaughter for the week ending May 12 was 157,718,000. Heavy-type hen: Estimated slaughter for the week ending May 19 is 1,677,000. Actual slaughter for the week ending May 12 was 1,577,000. Light-type hen: Estimated slaughter for the week ending May 19 is 1,859,000. Actual slaughter for the week ending May 12 was 2,164,000. Total: Week of May 19: 162,315,000. Week of May 12: 161,459,000.

Broiler/Fryer Markets

Industry Stock Report

Company

quarters 55½¢; wings $1.83.

May 16 38.40 34.16 25.70 29.64 7.70 54.04 1932.74 19.48

May 11

Extra Large Regions: Northeast 83.50 Southeast 77.50 Midwest 71.50 South Central 89.50 Combined 80.96

Large

Medium

76.00 69.00 75.50 69.00 69.50 64.50 76.50 70.50 74.43 68.34

Computed from simple weekly averages weighted by regional area populations

Grain Prices OHIO COUNTRY ELEV. May 3 May 8 May 15 No. 2 Yellow Corn/bu. $6.21 $6.36 $6.03 Soybeans/bu. $14.53 $14.40 $13.60 (Courtesy: Prospect Farmers Exchange, Prospect, Ohio)

(Courtesy: A.G. Edwards & Sons Inc.)

USDA Composite Weighted Average For week of: May 14 89.89¢ For week of: May 7 86.87¢ Chi.-Del.-Ga.-L.A.-Miss.-N.Y.--S.F.-South. States For delivery week of: May 7 May 14 Chicago majority 76--81¢ 78--86¢ Mississippi majority 81--86¢ 81--86¢ New York majority 82--85¢ 87--90¢ For delivery week of: May 9 May 16 Delmarva weighted average 72¢--$1.02 74¢--$1.06 Georgia f.o.b. dock offering 94.00¢ 94.25¢ Los Angeles majority price $1.03 $1.03 San Francisco majority price $1.03½ $1.03½ Southern States f.o.b. average 64.93¢ 65.51¢

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

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

Ala Ark

Ca,Tn,Wv

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

19 States Total Prev. year % Prev. yr.

CHICKS PLACED (Thousands)

Apr. 21

Apr. 28

May 5

May 12

Apr. 21

Apr. 28

May 5

May 12

28,211 21,168 11,267 3,622 1,347 32,220 7,433 3,530 7,570 18,068 7,711 20,434 6,849 3,795 5,483 14,782 6,399

27,188 21,246 10,597 3,470 1,353 32,356 7,394 3,440 7,628 17,689 7,473 20,142 6,970 3,597 5,437 14,551 6,294

28,120 21,684 10,914 3,620 1,352 32,743 7,659 3,359 7,449 17,731 7,481 20,416 6,712 3,610 5,376 14,696 6,290

27,795 21,793 11,021 3,622 1,353 32,771 7,762 3,470 7,087 18,185 7,687 20,389 6,926 3,675 5,482 14,627 6,281

19,877 20,389 11,158 4,733 1,202 27,592 6,222 3,095 6,244 15,418 4,894 16,421 4,238 2,892 4,754 12,622 4,457

20,201 19,093 10,597 4,190 1,250 27,300 6,390 3,084 6,677 15,353 5,924 16,189 4,887 3,101 5,350 12,424 4,906

20,231 18,848 11,207 4,350 1,083 28,245 6,035 3,124 6,380 14,874 5,767 16,434 5,067 3,138 4,520 12,242 4,604

19,758 19,920 10,608 3,956 1,328 27,618 6,490 3,130 6,860 15,477 5,113 16,651 4,772 3,175 4,819 12,343 4,935

199,889 209,132

196,825 207,087

199,212 207,982

199,926 206,342

166,208 172,008

166,916 172,624

166,149 172,506

166,953 174,014

96

95

96

97

97

97

96

96

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

Hens (8-16 lbs.) Toms (16-24 lbs.) Week ending May 4 Hens (8-16 lbs.) Toms (16-24 lbs.)

Week ending May 11 108.50 104.00 108.50 107.00

Last year 100.25 104.00 Apr. avg. 106.89 107.69

Egg Markets USDA quotations New York cartoned del. store-door: May 9 Extra large, up 6¢ 83--87¢ Large, up 6¢ 81--85¢ Medium, no change 75--79¢ Southeast Regional del. warehouse: May 9 Extra large, no change 74½--91¼¢ Large, no change 73--80¼¢ Medium, no change 66½--75¼¢

May 16 89--93¢ 87--91¢ 75--79¢ May 16 74½--91¼¢ 73--80¢ 66½--74¢


­POULTRY TIMES, May 21, 2012

15

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: 847296-7043. l Last month, Agriculture Secretary Tom Vilsack appointed nine members and nine alternates to AEB for the 2012-2013 term. All of those appointed were the industry’s first choices. The 2012 Executive Committee includes: Chairman Chris Pierce of Heritage Poultry Management Services, Annville, Pa.; Vice Chairman Brian Hayward of Creighton Brothers LLC, Atwood, Ind.; Secretary Greg Herbruck of Herbruck Poultry Ranch, Saranac, Mich.; Treasurer Bruce Dooyema, Dooyema & Sons Inc., Sioux Center, Iowa; Andrew Reichman, Parker & Reichman Inc., Andrews, N.C.; Roger Deffner, National Food Corp., Everett, Wash.; Immediate Past Chairman Craig Willardson, Moark LLC, Fontana, Calif; USDA Consultant Angie Snyder; AEB Staff Liaison Joanne Ivy. l AEB’s next board meeting will take place July 11-12 at the Westin O’Hare in Rosemont, Ill. Another Speakers’ Workshop is scheduled for the afternoon of July 12 and the morning of July 13. For info on the board meeting, contact Phyllis Summers, psummers@aeb.org. For the Speakers’ Workshop, contact Ashley Rich-

ardson, arichardson@aeb.org. l In order to remind people about the incredible role eggs can play in creating indelible memories for the whole family, AEB executed a pre-Easter home page takeover of MSN.com during the week before Easter. For the entire day on Tuesday, April 3, AEB was the sole advertiser on MSN garnering more than 120 million impressions and a click-through rate that beat the site’s benchmark. The takeover helped increase AEB Easter-related search terms on Bing and Yahoo! by 32 percent on April 3, and 227 percent by April 6. l The Easter coupon offer on the Incredible Edible Egg Facebook page was the most successful coupon effort for AEB so far. Throughout the promotion, 117,705 coupons for 55 cents off two dozen eggs were downloaded, and the page gained more than 67,000 fans, bringing the total up to more than 317,000 fans, which is more than any other agricultural commodity! l AEB’s Easter eKit, which included a press release, infograph on Easter, video on hardboiling, egg dyeing tips, recipes and more, continues to yield results. Television stations across the country aired the “Mr. Food” segment with Jeffrey Saad, featuring hard-boiling tips and Easter recipes. To date, more than 65 stations have aired the segment, for more than 2.2 million media impressions.

Obituary Vince Booker

FLOWERY BRANCH, Ga. — Vince Booker, CEO of Country Charm Eggs Inc., died May 13 at his home in the Chestnut Mountain Community. He was 64. Mr. Booker began his career in the egg industry at the age of 10, when he started working for Crystal Farms picking up eggs and doing general chicken house jobs. He worked his way through college while at Crystal Farms in their feed mill and hatchery. After receiving his bachelor of business administration degree in marketing from the University of Georgia, he became general manager of Crystal Farms Egg Products Division. In 1971, he became vice president of marketing and operations at Crystal Farms Shell Egg Plant, where he worked until 1982, when he became owner and president of Country Charm Egg Distributors in Gainesville, Ga. Mr. Booker served as Executive Committee secretary of the American Egg Board; as a director,

treasurer and chairman of the board for Southern United Egg Producers; and as a director and member of the Georgia Poultry Improvement Association. He served on the Georgia Egg Association board as a director in 1987-2009, as president in 1992-1994 and as treasurer until 2009. He was a member of Booker the Georgia Egg Commission board of directors in 19892009 and served as board chairman in 2009. He was inducted into the Georgia Egg Commission’s Egg Hall of Fame in 2005. Survivors include his wife, Sarah Booker of Flowery Branch; children, Brent Booker, Flowery Branch, Emma Bailey, Dacula, Ga., Meg Steward, Hoschton, Ga., and Carl Simmons, Gainesville; brother, Tom Booker, Braselton, Ga.; and five grandchildren.

Index of Advertisers Agrifan, 2, . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800-236-7080; www.envirofan.com American Proteins, 16 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.americanproteins.com Animal Health International, 8B . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-438-1615 Beneficial Insectary, 8F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-477-3715 CID Lines, 8F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.cidlines.com Cenzone, Cover IV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-825-2585 Creek View, 8F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .717-445-4922 Cumberland, 13 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .217-226-4401; www.cumberlandpoultry.com Ecodrum, 8B . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 701-446-6139; www.ecodrumcomposter.com Farm Alarm, 8B . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-407-5455; www.farmalarm.com IPS-Carefree Enzymes, 11 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 262-878-3899; www.naturesenzymes.com Jones Hamilton-PLT, 8A. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-379-2243; www.jones-hamilton.com Lee Energy, 8C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.leeenergysolutions.com Motomco, 8D . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-237-6843; www.motomco.com Preserve, Cover II . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-995-1607 Pro-Tech, 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-438-1707; www.pro-techinc.com Randy Jones, 8H, 8E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-648-6584 Reeves, Cover III . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-854-5221; www.reevessupply.com Space-Ray, 7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800-849-7311; www.spaceray.com Star Labs, 8F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800-894-5396; www.primalac.com VAL-CO, 8G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 717-392-3978; www.valcompanies.com Water Cannon, 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-333-9274; www.watercannon.com WeighTech, 8B . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800-457-3720; www.weightechinc.com


16

•Prices (Continued from page 2)

as much as breasts, and sometimes more. Both averaged $1.33 a pound in March, but thigh prices were up 15 percent from a year earlier, while breasts were up only 1 percent. Bone-in leg quarters averaged 53 cents per pound in March, up 26 percent from a year ago. Melissa Dexter, 27, a student at the University of Arkansas in Fayetteville, said she noticed recently when buying both boneless breasts and thighs at Wal-Mart that the package of dark meat actually cost about 50 cents more. She said thighs are generally cheaper, though, and help stretch her budget. “Growing up, whenever we had chicken, whether it was KFC or homemade, the breast meat was always dry,” Dexter said. “I always enjoyed the flavor, not just the juiciness, but the flavor coming out of the dark meat.” For decades, producers made their money on the front half of the bird but lost money

POULTRY TIMES, May 21, 2012

on the back half, said Bill Roenigk, senior vice president and economist with the National Chicken Council. That began changing in the 1990s as the industry found new markets in Russia, Asia and Latin America. While producers still lose money on dark meat, he said, the difference isn’t as great as it once was. Domestically, chicken companies are becoming more innovative with new products such as chicken sausages, which are mostly dark meat, Roenigk said. At the same time, they’re seeing more sales to Hispanic and Asian immigrants, who have brought their food preferences with them. At Whole Foods Market Inc., the dark meat trend has mainly shown up in sales of store-made chicken sausage, said Theo Weening, global meat buyer for the Austin, Texas-based chain. The varieties vary, but Italian and breakfast sausages are top sellers. Whole Foods had to scramble last year when sausage makers boosted production for the holidays and dark meat became hard to get, but things are back on track

now, he said. The No. 1 U.S. chicken producer, Tyson Foods Inc. of Springdale, Ark., declined to provide sales figures before its earnings report next month, but a spokesman said it has seen strong growth with dark meat and is actively promoting it to “value-conscious customers.” “Last year, we launched a line of chicken lunch meats, which are packaged delistyle for retailers,” Gary Mickelson said. “Other areas perfect for dark meat chicken include pizza toppings, ground chicken and smoked sausage. These offerings allow value-conscious customers to buy high quality, great tasting all-meat products, but at a lower price point.” While companies wouldn’t release figures, other supermarkets and suppliers also said they’re seeing strong growth in dark meat sales. Tim Wensman, an executive vice president for St. Cloud-based GNP Co., which supplies Gold’n Plump brand chicken to Midwestern supermarkets, said a line of

chicken sausages it’s launching has already attracted strong interest. Eden Prairie-based Supervalu Inc., the nation’s third-largest supermarket operator, has seen “double-digit” growth in dark meat sales at its Midwest and East Coast chains, spokesman Mike Siemienas said. He wasn’t sure why, but speculated that the mild winter led to an early start for the grilling season. Nobody is ready to write off the boneless, skinless chicken breast, however. “I think we’re still a white-meat nation when it comes to chicken,” said Tom Stone, marketing director for Bell & Evans Chicken, of Fredericksburg, Pa., which supplies dealers including LaFrieda and Whole Foods, and restaurants such as Chipotle Mexican Grill. While thighs are definitely in, Stone said he hasn’t seen demand grow as much for bone-in drumsticks. “That’s great kid food,” he said. “Maybe it just hasn’t hit yet.”


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Poultry Times May 21 Issue  

Poultry Times May 21 Issue

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