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 •Mtf •more PM f,r WITH MADISON SILOS Div Chromalloy American Corp 1070 Steinmetz Rd Ephrata, Penna 17522 Ph. 733-1206 LOCAL DEALERS Frank Snyder Akron Caleb Wenger Quarryville Landis Bros. Inc Lancaster Carl L. Shirk Lebanon Sollenberger Farm Supply Centerport, Pa Ph 215-926-7671 food counter, the turkey is making impressive production and consumption gains, and is becoming, instead ot 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 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 1960, 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 859-2688 548-2116 393-3906 867-3741 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 m 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 increasmg numbers. 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 Copies of LANCASTER FARMING ore not always easy to find they are not sold on newsstands and perh jps some of your friends may not be acquainted with our weekly service. We'll be glad to send, without charge, several copies of LAN CASTER FARMING to your friends or business associates. Just write their names and addresses below (You'll be doing both them and us a favor!) Stieet Addiess & R D City, State and Zip Code (You are not limited to two names. Use separate sheet for additional names.) □ CHECK here if you prefer to send a Yeat's (52 issues) GIFT subscription for ( $2 each ($3 each outside of Lancaster County) to your friends listed above If so ? . . enclosed, or D i mECK here if you would like to subscribe to Lancaster Fai mmg □ Bill me later. Please mail this form to LANCASTER FARMING turkey’s 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 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 LET US P THIS You can sa tracting w barn. N( equipment scaffolding tion paintir addition Send post' free estim FREE SAMPLE COPIES Youi Name P.O. BOX 266. LITITZ. PA. 17543 increased at- PROTECT YOUR BARN AGAI DETE SEAI R.D.2 EP] Phone 71 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. ifa CM'ftoi&t, “Influence is what you think you have until you try to use it.” Sheet Addiess & R I) City, State and Zip Code Addi ess
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