SMALL-SCALE POULTRY PROCESSING Table 1
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Naics 311615 – Poultry Processing
U.S. Department of Labor Bureau of Labor Statistics PPI Product Checklist The Bureau of Labor Statistics, its employees, agents, and partner statistical This report is authorized by agencies, will use the information you provide for statistical purposes only and will law 29 U.S.C.2. Your hold the information in confidence to the full extent permitted by law. In accordance voluntary cooperation is with the Confidential Information Protection and Statistical Efficiency Act of 2002 needed to make the results of OMB No. 1220-0008 (Title 5 of Public Law 107-347) and other applicable Federal laws, your responses this survey comprehensive, will not be disclosed in identifiable form without your informed consent. accurate, and timely. Public reporting burden for this collection of information is estimated to average 2 hours, including time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and reviewing the collection of information. If you have any comments regarding this estimate or any other aspect of this information collection, including suggestions for reducing this burden, please send them to the Bureau of Labor Statistics, Producer Price Index Program, 1220-0008, 2 Massachusetts Avenue, N.E., Wash., DC 20212. You are not required to respond to this collection unless it displays a currently valid OMB control number. SU ID: Item Num: NAICS 311615 – POULTRY PROCESSING YOUNG AND MATURE CHICKENS PAGES 2 TO 3 TURKEYS (INCLUDING FROZEN WHOLE OR PARTS) PAGES 4 TO 5 OTHER POULTRY AND SMALL GAME PAGES 6 TO 7 PROCESSED POULTRY AND SMALL GAME, (EXCEPT SOUPS) PAGES 8 TO 9 DEFINITIONS PAGES 10 TO 11 NAICS INDUSTRY DEFINITION This U.S. -
The National Standard Squab Book
fk^i^T-.v^s^p>^::Ss 'pm^'k^y^'-^ •• SqUABBQDK ELMER C RIC ^m fork At ffinrntU TUniverait^ iCibrarg Cornell University Library SF 467.R49 1907 The national standard squab book, 3 1924 000 124 754 Cornell University Library The original of tiiis bool< is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000124754 The National Standard Squab Book ' ~r ELMER C. RICE. The National Standard Squab Book By Elmer C. Rice A PRACTICAL MANUAL GIVING COMPLETE AND PRECISE DIREC- TIONS FOR THE INSTALLATION AND MANAGEMENT OF A SUC- CESSFUL SQUAB PLANT. FACTS FROM EXPERIENCES OF MANY HOW TO MAKE A PIGEON AND SQUAB BUSINESS PAY, DETAILS OF BUILDING, BUYING, HABITS OF BIRDS, MATING, WATERING, FEEDING, KILLING, COOL- "' ING, MARKETING, SHIPPING, CURING ^ y. ^""^ ^ AILMENTS, AND OTHER INFORMATION ' Illustrated with New Sketches and Half Tone Plates from Photographs Specially Made for this Work BOSTON, MASSACHUSETTS 1907 Copyright' ISOl, by Elmer C. Bice Copyright, i902, by Elmer C. Rice Copyright, 1903, by Kmer C. Rice Copyright, 1904, by Elmer C. Rice Copyright, 1905, by Elmer C. Rice Copjrright, 1906, by Elmer C. Rice Copyright, 1907, by Elmer C. Rice rights reserved. A WELL-BUILT NEST. Ptees of Murray and Emey Company Boston, Maaa. ILLUSTRATIONS. Page Portrait of the Author {Frontispiece) A Weil-Built Nest 8. Thoroughbreds ....... 14 How a Back Yard may be Fixed for Pigeons 18 Cheap but Practical Nest Boxes 22 How City Dwellers without Land may Breed Squabs 24 Unit Squab House (with Passageway) and Flying Pen 26 Nest Boxes Built of Lumber . -
Development of Pigeon Feed for Commercial Squab Production in British Columbia
DEVELOPMENT OF PIGEON FEED FOR COMMERCIAL SQUAB PRODUCTION IN BRITISH COLUMBIA BY GWENITH A. WALDIE B.Sc.(Agr.), University of British Columbia, 1982 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS OF THE DEGREE OF MASTER OF SCIENCE in THE FACULTY OF GRADUATE STUDIES (Department of Animal Science) We accept, this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA 3 JULY 1986 (g^ GWENITH A. WALDIE, 1986 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia. I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of ftwiMAk Sci£Nc£ The University of British Columbia 1956 Main Mall Vancouver, Canada V6T 1Y3 DE-6 (3/81) ABSTRACT Two experiments were conducted to evaluate the protein and energy requirements of squabbing pigeons. The firBt experiment was carried out at a commercial farm, with birds housed in pens, each containing 10-12 pairs. Two pelleted feeds of different protein concentrations (low protein (LP) with l&V. CP and 2937 kcal ME/kg, and high protein (HP) with 22% CP and 2783 kcal ME/kg) were fed, with and without whole yellov corn, cafeteria-style. A low protein intake was observed with LP + corn, which adversely affected squab growth and livability, without affecting egg production traits or adult body weight. -
Richard Olney Lamb & Lentil Soup Stone Ground
DATE 11.6.19 FRANK STITT Executive Chef ZACK REDES Chef de Cuisine OYSTER BAR Oysters on the half shell (1/2 dz)* Murder Point (AL) 18 Guadalupe Special 65 Standish Shore (MA) 18 Gulf Shrimp Cocktail 14 Moon Dancer (ME) 18 Marinated Crab Claws & Ginger Sauce 23 Irish Point (PEI) 18 Red Snapper Ceviche* Shipwreck (PEI) 18 Lemon, Jalapeño, Cilantro 12 Beau Soleil (NB) 18 START RICHARD OLNEY LAMB & LENTIL SOUP Farro Piccolo, Carrots, Turnips, Celery Root, Castelines Olive Oil 10 STONE GROUND BAKED GRITS Prosciutto, Mushrooms, Thyme 16 PRIME BEEF TARTINE Grilled Sourdough, Pickled Mushrooms, Roquefort Aïoli 15 BAKED OYSTERS Chive Butter, Chanterelle Conserva, Jalapeños 18 TUNA CARPACCIO* Satsumas, Avocado, Calabrian Chili, La Boîte N.11, Cilantro 19 GRILLED SQUAB Foie Gras, Red Wine Poached Pear, Herb Salad 22 HARVEST FARM BROCCOLI Farm Egg, Fried Capers, Dijon Vinaigrette 12 CHILLED BEEF CHEEKS Celery Root Slaw, Pickled Beets, Watercress, Sauce Gribiche 13 BOIS D’ARC FARM LETTUCES Harvest Farm Beets, Spiced Pecans, Belle Meadow Radishes, Creamy Honey Vinaigrette 12 MAIN VEAL TENDERLOIN Chanterelle Mushrooms, Artichokes, Cauliflower Timbale, Sherry Pan Sauce 34 GREG ABRAMS RED SNAPPER Clam Chowder Sauce, Lardons, New Potatoes, Vermouth 33 GULF POMPANO Roasted Beet & Persimmon, Mushrooms, Grilled Red Onions, Carolina Gold Rice Pirlau 32 GRILLED DUCK BREAST Jerusalem Artichoke Purée, Escarole, PFTP Persimmons 30 JAMISON FARM LAMB SHANK Lunchbox Peppers, Caramelized Onions, Gremolata 31 COQ AU VIN Joël Robuchon Potatoes, Cipollini Onions, Mushrooms, Carrots, Red Wine Jus 30 GRILLED VENISON Sweet Potato Hash, Local Peppers, Spinach, Crispy Shallots 36 PRIME NEW YORK STRIP AU POIVRE Crushed Fingerling Potatoes, Arugula, Green Peppercorns, Brandy 42 SIDES Collard Greens 7 Crushed Fingerling Potatoes 7 Acorn Squash & Wild Rice 7 Chanterelle Mushrooms 14 *This item may be served raw, undercooked or contain an ingredient that is raw or undercooked.. -
Introduction to Pasture-Raised Poultry: Getting Started1
AN232 Introduction to Pasture-Raised Poultry: Getting Started1 B. Burbaugh, E. Toro, and A. Gernat2 Introduction allowed to free range in the pasture (Figure 1), most commonly seen in laying flocks or be confined to a There are several important points for small and portable house that is rotated throughout the pastures medium scale poultry producers to consider when (Figure 2). There are no parameters for stocking rates thinking about producing pasture-raised poultry as an on pastured poultry in the U.S. alternative to traditional production. This document provides information that will help identify the characteristics of alternative poultry production, explain the opportunities and challenges associated with pasture based production systems, provide an overview of breed selection for egg-type laying hens and meat-type birds, as well as discussing to the equipment and practices that facilitate getting birds off to a good start. Alternative Poultry Production Using the word alternative in this context is a misnomer. Many types of poultry have been raised on pasture for hundreds of years. Pastured poultry production is used to describe a variety of production systems in which birds have access to pasture on a regular basis. Production systems vary widely from stationary houses with permanent yards to portable houses that are moved frequently to a new pasture Figure 1. Free range laying flock. Photo by: Wanda (Fanatico, 2007). Additionally, birds may be Laughlin, UF/IFAS 1. This document is AN232, one of a series titled Introduction to Pasture-Raised Poultry of the Animal Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. -
Pastured Poultry Budgets: Slow-Growing Broiler and Organic Comparisons
Pastured Poultry Budgets: Slow-Growing Broiler and Organic Comparisons A Publication of ATTRA – National Sustainable Agriculture Information Service • 1-800-346-9140 • www.attra.ncat.org By Betsy Conner Pastured poultry producers are becoming more interested in raising slow-growing meat chickens and NCAT Research using organic production practices. Slow-growing meat chickens are an appropriate choice for pastured Specialist systems, and transition to organic is an option since the birds have outdoor access. Pastured systems that © 2010 NCAT use slower-growing breeds and are certified organic are more expensive than the typical system raising fast-growing Cornish-Cross breeds under traditional practices, so it is important to analyze and compare the costs and potential profits in each approach. This publication offers comparison budgets for raising both fast-growing and slow-growing birds on pasture, under both organic and non-organic systems. Contents Introduction ......................1 Slow-growing birds ........1 Organic................................2 Budgets ...............................2 Budget Details ..................4 Large-scale Production .........................6 Slow-growing broilers on pasture. Photo by Katie Short. Introduction slow-growing organic broilers. The budgets give an idea of the differences in cost among Fast-growing Cornish- and White Rock- the systems. Cross broilers are the most popular birds among pastured poultry producers, but Americans are developing a taste for slower- Slow-growing birds growing meat chickens and organically A slow-growing meat bird is defined in raised poultry. Slower-growing birds are this budget as one that requires 12 weeks to reach live harvest weight of 6.5 pounds. ATTRA – National Sustainable better suited to pastured systems, and pas- Agriculture Information Service tured systems also easily make the transi- The fast-growing birds take only eight weeks (www.ncat.attra.org) is managed to reach the same weight. -
The Sexual Politics of Meat by Carol J. Adams
THE SEXUAL POLITICS OF MEAT A FEMINISTVEGETARIAN CRITICAL THEORY Praise for The Sexual Politics of Meat and Carol J. Adams “A clearheaded scholar joins the ideas of two movements—vegetari- anism and feminism—and turns them into a single coherent and moral theory. Her argument is rational and persuasive. New ground—whole acres of it—is broken by Adams.” —Colman McCarthy, Washington Post Book World “Th e Sexual Politics of Meat examines the historical, gender, race, and class implications of meat culture, and makes the links between the prac tice of butchering/eating animals and the maintenance of male domi nance. Read this powerful new book and you may well become a vegetarian.” —Ms. “Adams’s work will almost surely become a ‘bible’ for feminist and pro gressive animal rights activists. Depiction of animal exploita- tion as one manifestation of a brutal patriarchal culture has been explored in two [of her] books, Th e Sexual Politics of Meat and Neither Man nor Beast: Feminism and the Defense of Animals. Adams argues that factory farming is part of a whole culture of oppression and insti- tutionalized violence. Th e treatment of animals as objects is parallel to and associated with patriarchal society’s objectifi cation of women, blacks, and other minorities in order to routinely exploit them. Adams excels in constructing unexpected juxtapositions by using the language of one kind of relationship to illuminate another. Employing poetic rather than rhetorical techniques, Adams makes powerful connec- tions that encourage readers to draw their own conclusions.” —Choice “A dynamic contribution toward creating a feminist/animal rights theory.” —Animals’ Agenda “A cohesive, passionate case linking meat-eating to the oppression of animals and women . -
Producing Poultry on Pasture
A3908-01 Pfor smallult farmsry & backyards Producing poultry on pasture astured poultry is a system of raising Drawbacks of pastured poultry poultry for meat, eggs, or pleasure on • Susceptible to predators Pa pasture management system. This • Vulnerable to weather publication will focus mainly on chickens, • Pasturing is seasonal but the concepts are true for all types of poultry, such as ducks and turkeys. For • Requires daily labor, intensive labor if producers with limited resources or for home processing those who wish to raise poultry at home, • In general there are very few licensed the pastured poultry management system poultry slaughter facilities has both benefits and drawbacks. Adam A. Hady Benefits of pastured poultry • Low capital investment Pastured • A production system that can start poultry systems small and grow Cooperative Extension In any pasture poultry system, you will start • Can be a one-person operation your chicks out in a conventional brooding system and then move them out to one of • Potential for extra income three pasture systems when the brooding • Increased soil fertility period is over. • Strong consumer demand, with many consumers looking for an alternative Chicken tractor system to conventional broiler chicken The chicken tractor system of pastured poultry is the most common system used • A process that can involve kids for raising broilers. In this system, groups of birds about 3 to 5 weeks of age are taken out to movable growing pens on pasture. These usually floorless pens are moved Figure 1. The traditional once or twice a day, allowing the birds to chicken tractor with a group of have a regular supply of fresh vegetation commercial broilers (Figure 1). -
Range Poultry Housing
Range Poultry Housing LIVESTOCK PRODUCTION GUIDE By Robert Plamondon Edited by Anne Fanatico and Richard Earles NCAT Agriculture Specialists June 2003 Abstract: Experienced pastured-poultry producer Robert Plamondon (1) discusses housing designs for outdoor production. Introduction In this document, I will describe housing de- signs that give chickens access to green plants in yards or pastures, as opposed to confinement or Table of Contents bare-yard systems. There are a variety of housing Introduction ......................................... 1 styles commonly used for ranged chickens, each of which is associated with a particular management Background......................................... 2 style that I will also describe. Design Considerations for Range My wife, Karen, and I have been raising free- Operations .......................................... 2 range hens in Oregon since 1996 and pastured broil- ers since 1998. We have 700 hens and will raise over Daily-move Pens ................................. 3 1,500 broilers this year. We have tried many differ- Machine-Portable Housing .................. 8 ent techniques, and I hope this will allow me to speak clearly about the key points and trade-offs in Examples of Machine-Portable Housing each of the major range management styles. ....................................................... 12 I discuss a variety of housing types in this docu- ment. I’ve necessarily placed an emphasis on the Fixed Housing ................................... 14 ones I have used myself, since I have -
Exploring Turkey's Culinary Heritage
EXPLORING TURKEY’S CULINARY HERITAGE A LOOK THROUGH THE HISTORY, TRADITIONS AND INGREDIENTS HISTORICAL DEVELOPMENT OF TURKISH CUISINE Turkish cuisine is considered in the top five cuisines in the world. The vast geography that the Turks have lived in the past, the various climates, the soil and living conditions have enabled Turks to develop a very rich culinary culture. TURKS IN CENTRAL ASIA Before 11th Century The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine. TURKS IN CENTRAL ASIA Before 11th Century Meat Consumed Dairy Consumed . Horse meat . Butter (Horse meat is high in calories . Kumiss therefore gives energy, . Yoghurt especially used for (Yoghurt plays a very important celebratory occasions, and role within the Turkish cuisine also the beginning of and is used in many different spring.) forms) . Mutton . Goat meat . Beef TURKS IN CENTRAL ASIA Before 11th Century Yoghurt Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world. “Tarhana” “Tarhana” Yoghurt based soups Ayran Kurut flakes granules and stews TURKS IN CENTRAL ASIA Before 11th Century Crops Barley Rye Oats Millet Rice Wheat Main staple, used for making bread, most commonly known is “yufka.” (Yufka is the thin flat bread made with flour, salt and water and cooked on flat metal sheets.) TURKS IN CENTRAL ASIA Before 11th Century Yufka The thin flat bread, yufka, has been an important staple for the Central Asian Turks. -
Introduction to Pasture-Raised Poultry: Maximizing Foraging Behavior1
AN237 Introduction to Pasture-Raised Poultry: Maximizing Foraging Behavior1 Brad Burbaugh, Elena Toro, and Abel Gernat2 A defining characteristic of pasture-raised pouches attached to the lower end of the small poultry is access to pastureland that is rotationally intestine. These pouches are called "ceca" and contain grazed. This practice provides poultry with fresh microorganisms capable of some fiber digestion. pasture and small quantities of grass, insects, and This, in turn, releases small amounts of carbohydrates worms (Glatz et al. 2005; Miao, Glatz, and Ru 2004), that can be used by the birds (Duke 1986). Research which in turn can lead to enhanced quality of meat has shown that the ceca in foraging poultry are much and eggs. larger than that of poultry that do not forage (Fanatico 2007). Other avian species, such as geese and In a well-managed system, birds may eat enough turkeys, can obtain added nutrients from forage nutrients to replace 5%–10% of a grain-based diet. because they are better able to digest fiber due to the However, the percentage of diet substituted by these larger microbial population in their digestive tracts. sources may depend on several factors, like breed and When formulating diets for broilers and layers, it is age of the bird, environment, and the quality of the best to assume zero contribution to the birds' nutrient forage. This makes it difficult to know which requirements from pasture in order to ensure adequate nutrients will be supplied and in what amount nutrient intake from a well-balanced diet. (Fanatico 2007). Birds raised on pasture will still require a grain-based ration formulated for their With an elementary understanding of poultry growth stage. -
LABELLING REVIEW RECOMMENDATION 40 Analysis of Primary Food Products That Do Not Require Country of Origin Labelling 1 Introduction
LABELLING REVIEW RECOMMENDATION 40 Analysis of primary food products that do not require country of origin labelling 1 Introduction In 2009, the COAG Legislative and Governance Forum on Food Regulation (then the Australian and New Zealand Ministerial Council for Food Regulation) agreed to a comprehensive independent review of food labelling law and policy. An expert panel, chaired by Dr Neal Blewett, AC, undertook the review and the panel’s final report, Labelling Logic: Review of Food Labelling Law and Policy (2011) (Labelling Logic) was publicly released in January 2011. In Labelling Logic, the review panel recommended: That Australia’s existing mandatory country-of-origin labelling requirements for food be maintained and be extended to cover all primary food products for retail sale (recommendation 40). In the government response to recommendation 401, it was noted that at the time (December 2011), Food Standards Australia New Zealand (FSANZ) was assessing a proposal that would (if agreed) largely implement this recommendation by extending country of origin labelling requirements to unpackaged beef, veal, lamb, hogget, mutton and chicken. FSANZ was asked to continue its existing process for the proposal and to develop a further proposal to extend country of origin labelling to all other primary food products. It should be noted that most packaged primary food products currently require country of origin labelling. Following consideration of Proposal P1011 – Country of Origin Labelling – Unpackaged Meat Products, the FSANZ Board approved draft variations to Standard 1.2.11 – Country of Origin Labelling of the Australia New Zealand Food Standards Code (the Code) to extend country of origin labelling requirements to unpackaged beef, veal, lamb, hogget, mutton and chicken sold in Australia.