Avian flu boosts N.Y. broiler production
ITHACA, N.Y. Commercial associate in the department of double this year in New York State production in New York State at
production of broiler chickens in poultry and avian sciences in the to more than two million birds and the 1984 Poultry Conference held
New York State is staging a New York State College of could double again next year. here. The annual event, conducted
comeback after an absence of Agriculture and Life Sciences at Aho made this projection in a July 25-26, focused on new trends
more than a quarter century. Cornell University, reports that presentation discussing the and developments affecting the
Paul W. Aho, a research the production of broilers will feasibility of commercial broiler poultry industry in New York.
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Lancaster Farming, Saturday, My 28,1984—A5S
Also known as fryers, broilers
are meat-type chickens, usually
seven weeks old and weighing
about four pounds each.
The last tune broilers were
raised on a large scale in New
York State was in the 19505. Since
then, broiler production has been
dominated by southern states,
including Arkansas, Georgia,
Alabama, North Carolina,
Mississippi, and Maryland, where
lower labor and feed costs were
available.
Born in the 19305, the broiler
industry in this country gathered
steam in the 19405. Today the
nation’s broiler industry is a
multibillion dollar business
producing nearly 14 billion pounds
of broiler meat per year, making
the U.S. the leading broiler
producer in the world. According
to USDA figures, Americans will
eat an average of 60 pounds of
broilers in 1987, a big jump from
the 32 pounds consumed in 1967.
Over the past three decades, the
poultry industry in New York State
has specialized m egg production,
with annual farm income ap
proaching $lOO million.
Spearheading the resumption of
broiler production in New York
State is Falls’ Kosher Foods, Inc.,
in Livingston Manor, Sullivan
County. A subsidiary of Hebrew
National Kosher Foods, Inc., Falls’
Poultry has already produced half
a million broilers this year.
“Chances are that the produc
tion of more than two and a half
million broilers per year by Falls’
Poultry alone will be established
on a permanent basis,” Aho told
the Cornell Poultry Conference.
As for the larger non-kosher
market which reaches one billion
pounds in New York State, Aho
said that although New York is not
competitive at the moment, new
technology in broiler production
including “cage rearing” could
make upstate New York com
petitive in the future.
Aho, along with Cornell poultry
specialists Dan Cunningham and
Kavous Keshavarz, and Jerry
Skoda, a Cornell Cooperative
Extension agent in Sullivan
County, helped Falls’ Poultry
study the feasibility of broiler
production in New York state
during 1983.
“One unforeseen factor that has
prompted the production of broiler
chickens in New York was the
outbreak of avian influenza,” Aho
noted.
A viral respiratory disease in
poultry, avian influenza broke out
last fall in parts of Pennsylvnaia
and later in New Jersey and
Virginia. More than 13 million
chickens died of the disease or
were destroyed in Pennsylvania
alone in order to stop the epidemic.
A quarantine stopped the flow of
broilers from parts of Penn
sylvania to the Falls’ processing
plant in New York, thus en
couraging serious consideration of
broiler production in New York
State, according to Aho.
Aho said that farmers who now
raise pullets, young female
chickens, may be interested in
broiler production.
“Broiler production,” he pointed
out, “will be appealing to pullet
growers who have extra labor on
the farm because broiler
production provides a better
return.”
Aho summed up his presentation
to the Cornell Poultry Conference
this way: “It appears as though
New York State will be a broiler
producing state once again. ’ ’