—Lancaster Farming, Saturday, December 23,1978
18
Turkey is a year round item
NEWARK, Del. - Those
turkeys who managed to
keep their heads through
Thanksgiving can’t
necessarily breathe sighs of
relief on Christmas Eve.
Nowadays, a turkey isn’t
safe at any time of the year.
Turkey production in the
U.S. is expected to hit record
levels in 1978, says Delaware
Extension Poultry Specialist
George Chaloupka. That’s
because people are eating
more turkey today - almost
10 pounds per person per
year.
Obviously, Americans
aren’t eating turkey only
twice a year anymore. While
the whole roasted bird
maintains its traditional
popularity at family feasts,
turkey is also finding its way
onto our tables throughout
the year. Part of the change
is due to the fact that the
turkey industry has been
actively marketing new
forms of turkey, such as
turkey ham and salami,
turkey roll, turkey bologna
and sausage, smoked
turkey, frozen turkey loaf
and pot pies.
Traditionally turkeys have
been grown during the
Spring and Summer for
processing during late
Summer and Fall. October
and November were -the
peak processing months.
But now that the consumer
is able to buy turkeys whole,
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cut-up, and further
processed at any time of the
year, both production and
consumption are beginning
to show some evening out
over an entire 12 month
period.
According to USDA
figures for 1978, turkey
production totaled 228
million pounds during
January through March;
, increased to 400 million
pounds during April through
June; increased again to 680
million pounds during July
through September; and is
estimated to total an ad
ditional 670 pounds in this
final three month period of
the year. And according to
egg settings and poult
hatches, the production
outlook for the first half of
1979 is expected to be at least
20 per cent higher than the
first half of 1978.
Turkey industry
promotions and new
products are making inroads
into the seasonal con
sumption pattern. For in
stance, from 1963 to 1972,
turkey consumption during
the last three months of the
year dropped from 57 per
cent to 46 per cent of total
consumption.
Ten years ago over 80 per
cent of all turkeys were sold
in the frozen state. Recently,
howpver some (• nr >*'iuT!<* T^
have come to prefer the
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chilled or ice-packed
buds. -While these con
sumers say the chilled birds
taste better, Chaloupka
doubts that anyone could
really detect a difference m
a controlled test.
Last year the National
Turkey Federation in-
terviewed 1000 consumers
„ over the telephone. Over 60
per cent of those interviewed
said they buy one or more
whole turkeys because of a
specific promotion cam
paign.
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Although 85 per cent of the
consumers buy frozen
turkeys, about one-third say
thej actually prefer fresh
turkeys, while one-third
prefer frozen, and the
remaining third don’t care.
Over 60 per cent of those
interviewed have a favorite
brand of turkey. While one
fourth of the consumers had
3 point base and
forks are the same used
on the Round Bale
Transport. 3 point base
and forks can be
mounted on tractor or
bale transport and in
terchanged without dif
ficulty.
heard of turkey hot dogs,
only three per cent had ever
heard of turkey sausage.
The turkey industry is
using the results of the
survey to better meet con
sumer demands. They found
that consumers do want
more turkey available in
many forms throughout the
year.
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