B—Lancaster Farming, Saturday. June 30. 1973
Turkey Becoming More Popular With Shoppers
The turkey is certainly not
nature's most beautiful fowl.
But the traditional
Thanksgiving bird--which
scientific breeding practices
have made plump and often
ungainly-is looking better and
better to consumers.
While still far less popular than
its red meat competitors at the
food counter, the turkey is
making impressive production
and consumption gains, and is
becoming, instead of merely a
holiday treat, a bird for all
seasons.
No paltry poultry. According
to a new cash receipts from 1972’s
turkey crop reached an all-time
high of $537 million, up $36 million
from a year earlier and an in
crease of nearly ten-fold over
1935’s $59 million.
Likewise, per capita con
sumption has jumped: In 1935,
the average American ate 1.7
pounds of turkey per year. In
1972, we ate 8.9 pounds per
person, a new record. This is still
far below beef and pork, which
weighed in at 116 and 67 pounds,
respectively. It is also below
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E”Stbg--
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There's complete Horse Chow Checkers,
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long time favorite Omolene, to feed if you
have plenty of good hay available. Or Big'Un,
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Breeding Horse Chow, to help peak condition
your mares and stallions. Or Horse Block,
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They've all been developed and proven on
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Drop in and "talk horse" next time you see
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John i. Hess, 11, Inc.
Ph 442-4632
Paradise
West Willow Farmers
Assn., Inc.
Ph 464-3431
West Willow
(fp£»j
1
James High & Sons John B. Kurtz
Ph-354-0301 Ph 354-9251
Gordonville RD3, Ephrata
Wenger's Feed Mill Inc.
Ph • 367-1195
Rheems
broilers, which registered per
capita consumption of 40 pounds
in 1972.
But there are indications that
turkey is becoming more of a
year-round fare.
In i 960, 56 percent, or more
than half of all the turkey we
consumed, was eaten in the last
quarter of the year-over the
Thanksgiving-Christmas period.
By 1972, this had dropped to 46
percent.
So far in 1973, the production
trend is upward.
In January, producers in 20
States planned to raise 128
million turkeys this year, 4
percent more than in 1972.
Slaughter rates also are higher.
In January, 4.6 million turkeys
were slaughtered under Federal
inspection, up from 3.8 million in
January 1972. But the real boost,
say ERS turkey specialists, is in
the area of cut-up and further
processed birds.
..Processed to please. More
than half of the turkey meat
output in 1972 was cut up or
further processed. Cut-up ac
counted for 17 percent of the total
slii
BREEDING f
HORSE ]
PUR IMA
HORSE SLOCK
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Ira B. Landis
Ph - 665-3248
Box 276, Manheim RD3
turkey certified ready-to-cook in
Federally inspected plants, and
further processed, another 36
percent.
The further processed meat
takes in turkey rolls, roasts,
frozen dinners, pot pies, and
ground turkey. Though pot pies
and frozen dinners headed the list
of processed turkey products
purchased in the mid-1960’5, the
rolls and roasts have been
gaining rapidly since then.
Turkey roasts first began to be
sold commercially in the early
1960’5. An immediate success,
they showed a fivefold increase in
volume in the short span of 4
years after their introduction.
The roasts, normally consisting
of raw, frozen, deboned turkey
meat in 1-5 pound sizes, now
account for nearly one-third of all
further processed turkey
products.
Turkey rolls, sold cooked with
binder added in 10-pound sizes or
larger, are mainly for the in
stitutional market. Smaller
turkeys are also coming on the
market in increasing numbers.
VA Land Sold
The General Services Ad
ministration, Property
Management and Disposal
Service, Region 3, has announced
the acceptance of a bid for the
sale of 50.22 acres of land, a
portion of the Veterans Ad
ministration, Lebanon, Penn
sylvania.
A partnership, consisting of
Messrs. Henry J. Arnold, Jr,
Ronald W. Krall, Warren A. Krall
and Gary T. Matthew, of 2572
Long Lane, Lebanon, was the
successful bidder who purchased
the property for the sum of
$144,332.
Bids were opened at 1 p.m.,
local time, June 1, 1973, at the
GSA Regional Office Building,
Seventh and D Streets, SW.,
Washington, DC 20407.
6uj Dutchman* (S)
HANDLES THE FOLLOWING jjhlL''
EQUIPMENT, SUPPLIES, AND PARTS*^*^
HERSHEY EQUIPMENT CO.
215 Diller Ave.
This wider choice of forms in
which turkey is now available is
making it more competitive with
red meat. One Washington, D.
C., grocery chain-whose display
recipes show ground turkey
substituting for ground beef
reports that ground turkey is
moving well. The store recently
raised the price from 69 cents to
73 cents per pound, 14 cents more
than the whole frozen turkeys it
sells, but still 20 cents less than
regular ground beef.
This is a primary reason for
turkey’s increased at
tractiveness.
As cost-conscious consumers
react to high meat prices by
searching for more economical
sources of protein, the holiday
turkey-in one of its everyday
forms~is appearing as a ver
satile, cost-saving alternative.
Protein packed. Nutritionally
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Phone (717)354-5168 or (717) 872-5111
speaking, shoppers could hardly
make a better choice. Ready-to
cook turkey is 24 percent protein,
compared to 19.5 percent for
beef.
The fat content of turkey is
generally lower than beef, and
the fat is also less saturated.
Three ounces of light roast turkey
meat contain 150 calories,
against 165 in the same amount of
lean chuck roast. Dark turkey
meat is somewhat higher in
calories than light (175 calories in
3 ounces), but still contains less
calories than most beef cuts.
By 1980, the recent ERS study
says, the turkey will be well on its
way to becoming more than just a
fair-weather fowl. That year’s
per capita consumption is
projected at 10 pounds, with close
to half of all turkeys slaughtered
going into the plant for further
processing.
New Holland, Pa