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Show Page Ten - The Pyramid - November 27, 1996 Moroni Feed company produces tasty turkeys for every occasion by Tom Ladanye MORON- I- "Over the river and through the woods to Grandmothers house we go." What is more traditional than a family gathering at home for Thanksgiving? Who can resist the sight and smells of a harvest table laden with g delicacies, surrounding a bronzed, fullbreasted, roasted turkey with stuffing oozing out? Last year, our oldest daughter insisted on having Thanksgiving at her home just so, as she said, "I could smell that turkey roasting in the oven. It brings back such wonderful memories." Its a scene that Moroni Feed Company plays a major role in bringing to pass. The turkey processing facility produces 75 million pounds of Norbest turkey products annually. This year 26,000 tom and hen turkeys will be processed daily in the form of whole birds, Premium Sweetheart roasting breasts and a dozen other products. "Were committed to producing the best product available," George Dyches, general processing manager said during a recent tour of the facility. "The flavor of our turkeys is enhanced by the fact that they are mouth-waterin- rt e birds; not raised indoors in cages under artificial light. Sanpetes air and water are clean and the dry, warm, sunny climate contributes to a bird that grows a little slower, but that has a better, more natural flavor." open-rang- Add to this a special blend of feed formulated by nutritional experts to provide proper proteins and other nutrients, and the result is a healthy, tasty bird. Dyches explained that as a personal testimony to Moroni Feeds superior quality product, a manager of one of their top competitors from back East stops in Moroni on an annual visit to buy his Thanksgiving turkey. He claims these turkeys have a better flavor than any he has tasted. e Seven USDA inspectors ensure that the highest government standards are maintained. Dr. Malcolm Loomis, a local veterinarian, indicated that in the eight years hes been an inspector at the plant, MFC has met or exceeded all USDA requirements. Moroni Feed Company is a key member of Norbest, Inc., a federated marketing co-o- p which markets turkeys and value-adde- d turkey products world-widNorbest, headquartered in Midvale, is the largest organization of its type in the world, and one of the top 10 turkey marketing firms in the United States. First established in 1930, Norbest markets approximately 160 million pounds of turkey products annually across the United States, Pacific Rim countries, Mexico, the Caribbean and the Middle full-tim- e. East. Eighty-fiv- e independent farms form the cooperative organization. To ensure the best product possible in a highly competitive industry, strict management and White Acres Turkey Ranch, a operation located a few miles south of Moroni, is owned by Lavar Francks. The ranch was started by Lavar and his father, three-generati- 160-ac- re processing guidelines are followed. Turkey poults come from breeder farms and hatcheries within the system. It is this strict adherence to excellence and the quest for the best product on the market that resulted in the development of the Orlopp turkey, a large white bird genetically developed to produce a well rounded breast, several years ago. With millions of consumers meat prodswitching to non-re- d ucts such as pork, chicken, turkey and fish, this industry has a much broader market and wider d appeal, Dyches pointed out. Dyches admitted that the chicken industry led the shift in peoples meat eating habits, but added, "When people discover the great taste, value and versatility of our various excellent products, consumer acceptance and consumption will continue to increase. Turkey is not just a Thanksgiving treat anymore." Dyches helpful reminder to consumers: "The little thermometer placed in the breast really works and should not be removed or ignored. It is a heat sensored instrument that accurately measures the perfectly done condition of the bird." MFC employs 850 full- - and part-tim- e people, has a $10 million yearly payroll, and extends into Juab, Sevier and Washington counties. Incorporated in 1938, the Moroni Feed cooperative has annual gross sales of $125 million. year-roun- DMMsau SsaM Sporting Goods Fishing Hunting Gear Binoculars & John V. Francks, in the early 1960s. Lavars two sons, Matt and Marshall, run the ranch and Lavar, oversees the operation. Photo by Tom Ladayne. Scopes Camping Gear turkey ranch produces 235,000 Orlopp turkeys Three-generati- on by Tom Ladayne EPHRAIM-- - "Progress Through Cooperation" sums up the genu- ine respect and pride individual growers have as part of the Moroni Feed Company cooperative. White Acres, a turkey ranch is located a few miles south of Moroni Feed Companys processing plant. The e ranch neat, sprawling was started by owner, Lavar Francks, with his dad, John V. Francks, in the early 1960s. Lavars two sons, Matt and Marshall, run the ranch and Lavar, now 61, oversees the operation. Lavar is also a board member of the Moroni Feed Company coop, having served in that position for almost 20 years. Officially, the ranch is in an area called "Johnstown," just north of Ephraim and west of Pigeon Hollow, and sits in a large, high valley (elevation 5,500 feet) which contains a rich heritage as a gathering place for former inhabitants. Artifacts bear record of the areas earliest "prepioneer" Native American settlers, the Ute Indians. Ideally suited to raise turkeys, the mild, dry climate is not given to excessively high winds or temperature extremes. Three large brooder houses and two hardening sheds where turkey poults begin their growing process before they are moved to open range finishing yards and pens, can be seen. Hens and tom turkeys are separated at approximately seven weeks of age and moved out of the hardening sheds. Hens are harvested at 17 weeks when they jeach a weight of 0 pounds; toms are left to reach a mature pounds dressed weight (35-4- 0 out), which takes v' ... 22 three-generati- 160-acr- . 17-2- Last year the Francks ranch produced 235,000 Orlopp turkeys in a season that begins in January and runs to early December. Orlopps are preferred for their breast area that can be removed from the carcass during processing and packaged as a separate roast. This product, the Premium Sweetheart Roasting Breast, is one of the most popular consumer items used widely as slicing turkey sold in delicatessens, restaurants and supermarkets. Lavars wife. Sue Ann, was persuaded to part with some of her special recipes: Sanpete Barbecued Turkey 1 soda (7 UP, pint lemon-lim- e Sprite, etc.), 12 tsp. horse radish, 1 cup soy sauce, 1 cup cooking oil, 12 tsp. garlic power. Combine all ingredients and pour over slices of turkey. Cover and refrigerate at least 2 hours (preferably overnight). Barbecue over hot coals until done. Dont overcook. Sweet and Sour Turkey Cut fresh turkey in 34 cubes. (Meat can also be cut in strips). Sprinkle with salt and Accent. Pour a little soy sauce over this. Sprinkle a little ginger and cornstarch on top. Pour 1 beaten egg over meat and mix with finger until "ooky." Saute in 14 hot oil (or deep fry) until brown. Sauce: 12 cup sugar, dash salt, 23 cup catsup, 12 cup vinegar, 4 Tbs. corn starch, 1 12 cup water, 1 Tbs. soy sauce, 1 cup pineapple juice. Cook until thick. Add meat, simmer until turkey is tender. Just before serving add raw sliced onion, carrots, pineapple chunks, then serve. Turkey Puffs 2 cups cooked, cubed turkey, 2 pkgs. Crescent rolls, 14 cup butter, 1 4 oz. can mushrooms well-round- (drained), 12 cup walnuts (optional), 2 cups sage dressing, 1 can Cream of Celery soup, 1 can Cream of Chicken soup, 1 cup milk. Blend together: 1 8 oz. pkg cream cheese, 14 tsp pepper. Fold 2 cups cubed turkey together with mushrooms. Then add to cream cheese blend. Place one heaping teaspoon on crescent roll and pinch together. Roll in melted butter, dressing and nuts. 0 Let rise minutes. Bake 20 minutes at 325. Serve with gravy made with cream soups and milk. Makes 16 puffs. Great Selection of Used Snomobiles l5l models from $750 MD 15-2- Ftn. Green seeking histories, pictures for historical hook FOUNTAIN GREE- N- City approval has been extended to a selected committee to research and write a hardbound, pictorial history of the community. Help is needed to make the book a factual, documented account of eras prior to and after early settlement to the present day. Journals, pictures, or documented personal accounts of historical events, including veterans of war, are being sought for compilation of the historical account. Committee members are: Victor Rasmussen, chairman, Beth Mikkelson, veterans, Camille Field, 445-342- 8; 445-334- 2; 445-333- Lorraine Bailey, LaVon Coombs, Mikkelsen, Christensen, 445-336- 445-349- 445-343- 9; 445-357- 0; 5; 7; Betty or Edna 5. Keep your eyes wide open before marriage, half shut afterwards. Benjamin Franklin -- OIFIF Archery TREK Bikes Black Poirdei Rif les Ssife No w. 29 Bee. 7 -- |