(Continued from Pago A2l) the business, according to Aaron. “We just started making hot dogs a few months ago. They’re a little leaner and a little firmer than other hot dogs,” he said. Aaron hopes that the grow ing popularity of the Trout mans’ hot dogs make the summer busy as well. A computer regulates the high temperature and humidity needed to produce the right tex ture of the products. “It needs to reach tempera ture quickly so it doesn’t get dry, since it will be recooked,” said Aaron. A shower cools the prod uct down quickly to avoid growth of bacteria and also keep the product from shriveling. Smoke from Canadian hickory chips makes the natural hickory smoke used to flavor the meats. “We try to make things that are leaner,” he said. “Customer demand is for less salty and leaner products. We make our dry beef less salty than the com >etition because that’s what cus- FALL AGLIME APPLICATION Now is the time to test your soil and apply Martin’s Limestone to maintain proper soil pH for maximum nutrient availability Call your local Martin Limestone dealer or call Blue Ball, PA (800) 233-0205 (717) 354-1370 Martin LIMESTONE Long-Term Family Business Troutman cites government regulations as a major challenge to the business. “Regulations make it harder to stay in busi ness with new programs and lots of paperwork,” he said. “Two of us had to go to school to be certi fied to process our own meat.” Although the custodier base for the business runs the gamut of ages and classes, Aaron has noticed that many of the clien tele are middle-aged, married people in their 20s. “They’re willing to make another stop for quality,” he said. The ring bologna, also re ferred to as “trail bologna,” is made of beef rounds, has a natu ral skin, and is “made the same way as always, natural smoked, not sprayed with liquid smoke,” said Aaron. The bologna fits the bill for today’s customers be cause it tests out at 85-88 per cent lean. “It’s not emulsified, it’s ground, which makes it a little more coarse,” he said. Don’t put it on. Put The recipe for a signature product, according to Aaron, means not only quality products but a commitment to going the extra mile. “It takes longer to do it the old-fashioned way,’’ Aaron said. ■ IT'S WHAT YOU WANT.’" it off. Lancaster Fanning. Saturday, November 25, 2000-A27 Average Annual Per Capita Consumption of Meat Total Beef Pork Veal Lamb Meat Chicken Turkey Poultry Poultry (lbs) (lbs) (lbs) (lbs) (lbs) (lbs) (lbs) (lbs) (lbs) 76 6 57.3 1.5 1.4 136.7 46.6 10.3 58 9 196.4 54.7 1.6 1.4 135 0 47.6 Year 1980 1981 77 3 77.0 1982 49.1 78.7 1983 1984 51.8 51.5 78 4 51.9 49.0 1985 1986 79.2 78.8 49.2 52.5 52.0 73.9 1987 1988 72 7 69.3 1989 49.8 67.8 66 8 1990 1991 50.4 53.1 52 4 66 5 65 1 1992 1993 53 0 52.4 1994 1995 67.0 67 5 1996 49.1 67 7 66 9 1997 48 7 54 3 68 1 1998 54 4 1999 69 2 2000 52.2 67.7 Total (Retail We '9 ht > Total Red 47.9 48.2 129.2 133.6 50.3 52.1 133.1 134.3 53.2 56.3 131.0 125.9 56.4 58.7 128.0 124.0 61.0 63.8 120.2 119.6 66.8 68.6 122.0 119.7 69.9 69 8 122 1 1 2 > 122.1 71.7 11 119 1 72 9 1.1 1177 75.9 78.9 10 124 2 10 125 4 82 6 10 121 7 * Cattle-Fax Projected From the National Cattlemen’s Beef Association Website Berkeys Give $3 Million For Food Science Building UNIVERSITY PARK (Centre Co.) An in ternship by Penn State dairy science student Jeanne Claycomb in Somerset County more than 50 years ago has ultimately led to a $3 mil lion gift to the University. As an intern at a dairy processing plant, Clay comb met and later married Earl Berkey, whose family owned and operated the plant. Jeanne and Earl Berkey eventually assumed ownership of the plant and operated it until 1968 as the Berkey Milk Co. They recently decided to give back to Penn State in the form of a $3 million donation to help construct (he Food Science Building. Now in the planning stage, the building will contain laboratories, classrooms, offices, pilot scale processing facilities, and a new Creamery manufacturing and sales area. It will be located about a block east of the current facility, the 68- year-old Borland Lab. The new creamery facility, to be located on the first floor of the new Food Science Building, will be known as The Berkey Creamery in recog nition of the couple’s generosity. “The Creamery is a Penn State tradition and hosts thousands of visitors every year, so how appropriate for Penn State to receive this mar velous gift from a couple who have devoted so much of their lives to the dairy industry,” said University President Graham Spanier. The building is estimated to cost $22 million in combined private, state and University funds. Design for the building is scheduled to begin in 2003 and the building is to be finished early in 2006, according to the University’s five-year capital plan. Jeanne Claycomb Berkey, a Bedford County native, is a 1948 Penn State graduate. Earl Berkey, a Somerset County native, is a 1948 graduate of the University of lowa and the Penn State Creamery Short Course. Earl Berkey’s father, L. Clayton Berkey, entered the dairy business in Somerset in 1925. After Jeanne and Earl Berkey sold the plant, they continued in the retail ice cream business until 1977, after which Earl turned his attention full-time to banking. He retired in 1983. The Berkeys now divide their residence between Somerset and Phoenix, Ariz. WATERLESS TOILETS “SUN-MAR” Composting Toilets Several models available including non-electric • NO Septic System' • NO Chemicals Save the Environment' Recycle Back to Nature l FREE; 12 Page Color Catalog We Perform Septic Inspections SI Certifications ECO-TECH Call Today 1-800-879-0973 Red Meat and 196.3 60 8 10.6 190 7 61.0 10 6 11.0 195 4 61 8 196 9 11.0 63 3 65 6 200.4 11.6 199.6 68.1 12.9 199 4 14.7 73 1 202.3 15.7 74.6 201 7 16 6 77.0 212 8 80 3 17.6 214 8 83.3 18.0 220 7 86,2 18.0 221.3 88 2 17 8 225 0 17 8 88 8 210.3 17 9 88 2 209 3 18 5 90.2 208 2 17.6 90 5 93 6 217 8 17 7 222 1 96 7 17.8 222 2 17 9 100 5
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