Meat Institue Predicts
Food Shortages Ahead
There is growing evidence that
American farmers are cutting
back on livestock production to
such an extent that the nation will
have serious meat shortages in
the months and years ahead, the
American Meat Institute said last
week.
Herrell DeGraff, AMI
president, said that meat packing
plants are now receiving un
precedented numbers of
pregnant sows for slaughter as
farmers liquidate breeding herds
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Box 351, RD 1 Ronks, Pa
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We don't believe it. And our high percentage
of farm loans is the best proof.
No bleak forecasts from us about
the small farmer dying off.
We believe he’s got an excellent fu
ture. And, to back up what we be
lieve, we’ve put our money where our
mouth is:
The U.S. Third Federal Reserve
District recently published facts con
cerning some 100 banks our size in
this part of America. Among which
was the finding that, during the sur
vey period, the average bank of the
100 made 2.85 percent of its loans to
farmers.
Our percentage of farm loans dur
ing the same period? Fully 28.27 per
cent—or nearly 10 times as many as
the average bank.
(Happily, this occurred while we
were also equaling the average per
centage of consumer loans. The aver
age; 27.63 percent. Us: 27.56 percent.)
There you have it. . . simple proof
that now, as in times past, Farmers
National Bank of Quarryville is the
farmer’s kind of bank.
No ifs, ands or huts.
because of uncertainties caused
by present price ceilings on meat
DeGraff cited a report from the
AMP AC Corp , which operates
the nation’s largest plant tor
slaughtering sows at 43rd St and
Racine Ave , Chicago, that the
percentage of pregnant sows
being brought to market is
running five to six times higher
than that of normal times
One day recently, 39 percent of
the 1,900 sows slaughtered were
pregnant compared with a
Farmers National Bank of Quarryville
Banking the way you'd do it.
Member, Federal Deposit Insurance Corporation
normal average of 5 to 7 percent,
it was reported to AMI by AM
PAC president Edward Ochylski.
DeGraff said similar reports of
receipts of higher than usual
percentages of pVegnant sows
had been received from other
meat packers throughout the
midwest
“This information is fully as
frightening for the nation’s future
food supply as was the drowning
of baby chicks by poultrymen All
livestock producers are being
squeezed between record-high
feed costs and the frozen meat
prices which are causing them to
lose money if they feed out their
animals,” DeGraff said
“Unless rigid ceilings and
freeze-price regulations on meat
are removed immediately, the
nation will face a meat shortage
so serious that rationing will be
inevitable in order to distribute
equitably a meat supply that will
be increasingly inadequate to
consumer demand.
“The tragedy of the situation is
that it will take well into next
year or beyond to rebuild
livestock breeding herds now
being liquidated because of ill
advised government policies that
are not in the interest of the
consuming public,” he said.
Lancaster Farming, Saturday, July 14,1973
KEEP FOOD COOL IN THE HEAT
When warm weather really
warm weather gets to us, there
is one picture that may be more
common in people’s minds than
any other It is the vision of
mothers and housewives arriving
home with the groceries And
they’ve a right to feel bedraggled
Even if the car is air-conditioned,
it is a chore to be the family
purchasing agent
And if the kids and the dog
have been along, and they are
tired from the heat, too well,
let’s not discuss that here
The point is, whoever comes m
with those groceries is usually
frantically eager for a place to
flop and a tall, cool drink
Don’t Let Food Sit
Well, do reward yourself But
be careful. Don’t let that food sit
around too long. Food manufac
turers and food retailers have
worked hard and well to keep
your food in good shape up to the
time of your buying it Now it’s
up to you and being hot and
tired may tempt you to let things
go
I know a milkman who could
die when he sees bottles of milk
still on doorsteps, long after
home delivery, because people
aren’t up yet. Well, similarly,
milk from the store can suffer if
you take too long getting it home
and under refrigeration. Milk’s
delicate flavor actually should
never be subjected to warmth un
necessarily. Only when actually
m use should milk be out of the
refrigerator. Meat and fish, too.
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Doctor
in the Kitchen®
by Laurence M. Hursh, M.D.
Consultant, National Dairy Council
Do you ever let them sit around
on the kitchen counter during
food preparation 9 Fish, especial
ly, is subject to deterioration
Meats are well protected against
contamination and heat before
you buy them Fruits and vege
tables are often flown in, in re
frigerated planes, direct from
their growing areas Supermar
kets also buy direct from farmers
in your area when things are in
season Better stores spray cool
water on vegetables, or protect
freshness with beds of crushed
ice You should do no less. Wash
ing fresh vegetables and fruits is
a must when you get them home
before storing them in your re
frigerator
Custard Is Vulnerable
Bakery goods are well packaged
and during hotter months many
bakeries do not offer custard or
cream-filled goods because of
their vulnerability to spoilage in
hot weather If you prepare such
goods at home, keep them cool.
Mayonnaise and similar dressmgs
are susceptible to summer spoil
age unless kept consistently cool
Don’t apply dressmgs to salads
until just before serving
And since high temperatures
encourage germ growth, you
should be especially careful in
summer if you have a cold or any
sort of infection, or a sore on
your hands. If you aren’t careful
in handling food, your chance in
summer of passing something on
to your family is much greater.
9