KANSAS CITY, Mo - Four days of in-depth seminars that brought together regional and state egg promotional specialists were sponsored by the American Egg Board to ex plore new opportunities to in crease consumption of eggs, egg products and products of spent fowl. Meeting at Kansas City, Missouri in mid-May were Minimum Insulation Levels Required for New Homes and Buildings Effective April 1, 1981, PP&L will require all new homes and buildings regardless of how they are heated to meet minimum in sulation levels before electric service will be connected These minimum insulation levels, which were approved by the Pennsylvania Public Utility Commission (PUC), also apply to any additions to homes or buildings New Minimum Insulation Levels for Homes Ceilings R 30 Sidewalls R 16 Floors (over unhealed basements) R 11 Floors {over crawl spaces and areas Return ducts in unheated areas R 2 open to the outside) R 19 By insulating to these levels, you can reduce energy use Although ex tra insulation adds an extra cost to a new home, in most cases the yearly savings on your energy bill will be greater than the annual cost of the added insulation With increasing energy prices the savings will be greater On the same date, all new commercial and industrial buildings must have as a minimum, the insulation levels m ASHRAE 90 75 the stan dards adopted by the American Society of Heatmg, Refrigerating and Air Conditioning Engineers Conversions of existing heating systems to electric heat also will have to comply with certain minimum insulation requirements For more information on the minimum insulation levels, plus the costs and benefits, please call your local PP&L office Egg promotion specialists seek new markets some 40 regional coor dinators, representatives of state egg-industry groups and AEB staff members They arc cooperatively in volved in working for egg producers in merchandising efforts through consumer education programs, print and broadcast media, and retail and food service trade promotions. This year’s seminar plac- More Insulation, More Savings Commercial and Industrial Buildings Conversions to Electric Heat Saving Energy Saves for All of Us P&L ed three days of emphasis on the growing foodservice op portunities for greater egg consumption, and one day devoted to other promotion programs under way within various state organizations as well as AEB nationwide. Many of these activities are cooperatively funded. An impressive array of recently produced promo- Insulated entrance doors R 4 Double glazed windows or single glazed windows plus storm windows Required Supply ducts in unheated areas R 5 tional pieces were reviewed, including magazine ads, television commercials and a public service spot, radio commercials, motion pic tures and slides, and recipes available to egg promotion specialists. Also, the ses sions included proposals for new promotional materials for 1981. The seminar also included a field trip through a large food distributor warehouse to see how shell eggs and fur ther processed eggs are handled from producer to the foodservice trades. ■■ Organizational affairs also were reviewed with the ob- BULK BINS A Good Investment, We know your bulk feeding problems, and we know that Read systems can solve them We stand behind Read quality because Read engineers design for adaptability, economy and long-life It makes good sense to invest in strength and experience Let us show you Read Reliability. THOMAS FARM SYSTEMS, INC. 2025 Horseshoe Road Lancaster, PA 17601 PH: (717)299-1706 your local Products dealer Lancaster Farming, Saturday, Way 31,1980—81 l jective to increase effec tiveness and efficiency bet ween the cooperative efforts of AEB and regional and state programs. At the consumer education seminar, principal, speakers were Madelm Schneider, ex ecutive editor, Institutions magazine; Harry Krueckeberg, professor of marketing, Colorado State University and recipient of an AEB research grant, and John P. Hawes, director of training, Gilbert/Robinson C 0.., national restaurant operators. Each developed trends in foodservice feeding patterns in general and factors that affect egg producers and distributors more par ticularly. All spoke en couragingly about the pro spects for greater use of eggs and egg products m a wider variety of dishes serv ed m restaurants, schools, hospitals, airlines, military/government and similar establishments. Egg products are cost efficient, it was noted, and became a profitable alter native on menus where the trend is to lighter, lower calorie mam dishes. It was also noted that tren ding indicators are pointing up “militant consumerism” and that the egg industry must place even greater stress on nutritional value/price relationships, and jom with others within foodservice industry to become part of a new “na tional nutrition delivery system - the marketing op portunity of the 80’s.” LOOKING FOR A NEW TASTE? Read Home On Hie Range and Junior Cooking Edition
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