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Show TURKEY GROWERS OF COUNTY MAKE LARGE SHIPMENT OF BIRDS Local Turkeys are of Much Better Bet-ter Quality and Grade Higher Than in Past Years Value of Crop in Beaver County Exceeds Ex-ceeds Eight Thousand Dollars The first shipment of the season's turkey crop went out Friday . The birds were dressed by the growers and graded by representatives of the Utah Poultry Producers Association. The turkeys were packed in crates containing 120 pounds each and hauled haul-ed to Salt Lake City by truck, from which point they will make up the car. load shipments to the New York market mar-ket for the Thanksgiving trade. Those shipping through the Beaver County Branch of the Utah Poultry Producers Association, of which Mrs. C. G .Haskell, of Milford is president, will receive between 33 and 34 cents a pound for their birds, according to advice given out by association. Seventeen Sev-enteen cents per pound was paid the growers at the time of shipment and the balance will be remitted to them when the turkeys are sold in New York. Thirty-seven crates of dressed turkeys tur-keys left Milford by truck Saturday morning, and 700 birds were shipped from Beaver the previous day. The association makes three ehipments each year. One for Thanksgiving, one at Christmas time and one for New Year's market. It is estimated that over $8,000.00 worth of turkeys will be sold by the growers in Beaver county this year. The marked improvement in the quality and price received is due to the effects of the demonstrations held throughout the county the past year or two in dressing and preparing the birds for market, together with the affiliation with the Utah Poultry Producers Pro-ducers Association in marketing the crop. There are four times as many turkeys 'raised here iat (present as were before the organization was formed, and the industry is only in its infancy in this section. County Agent Lew Mar Price estimated that another year will see the number of turkeys grown nearly doubled. The consumption of turkey has more than trebled during the past five years, and the supply has been diminishing. While in years .past turkey was served only on Thanksgiving Thanks-giving and Christmas menus, there is a steady demand for turkeys thru-out thru-out the entire winter season. The crowded conditions of ,the farming sections of the east has gradually pushed turkey growing farther west until at present the inter-mountain section is the chief source of supply in this line. No where is climatic conditions and range better for turkey tur-key raising than in this section of Utah and the industry is one that is expected to develop rapidly in this county. |