Show PROFIT LIES IN THE I 1 production DD OF PRODUCTS PRODUCT by carl assa loulu U S A C most farmers find a ready market for the better products they produce it la is the poorer grades gracea that usually give trouble for they are not only worth less and harder to market but they trend to create a surplus by discouraging tion this is especially true with poultry and poultry products Poultry men who produce eggs having a quality to permit them to be sold on the market only as standards instead of as extras are penalized just 5 cents per dozen for doing so this Is as it should shoula b be since eggs of standard quality cannot be matched as readily and cheaply iz as eggs of extra quality A loss of 5 cents per dozen especially during periods of low egg prices Is more than most poultry men can I 1 afford and with many it Is the difference between profit and loss A careful check of eight egg grading slips yesterday at the morgan plant for dozen of eggs gathered by one truck on may 20 from the summit morgan district indicates that only 86 dozen or per cent of the dozen graded extras worth 20 cents per doz 30 doz or 75 per cent graded selects worth 17 cents per dozen and doz or of the doz dropped down to the third or standard grade worth only 15 cents per dozen the chief difference between an egg that grades extra and one that grades standard Is not size or shape but quality and color of shell there Is no process or step in the marketing which can improve an egg of poor quality all that can be done Is to preserve the original quality that the egg possesses when it ll is laid for this reason good care on the farm Is always a necessary prerequisite to the marketing of good eggs after studying the eight grading slips representing the dozen referred to above the plant manager was asked why so many ol of the eggs were unable to reach only the standard grade his response was too much shrinkage and too many soiled sailed or stained egg shells just what is the causse and how can this condition be cor f re erected tg ted Is the tb e thing that most poul are interested in and that Is ahe the purpose of this brief discussion 11 it t is always harder to maintain quality during warm weather than cold weather the shell of the eg eak is very porus and with the advance vance of warm weather unless maln t precautions are taken about 6 or f cent of the egg Is composed and if evaporation has taken place the air rell cell in the egg la much larger t than han where it has been reduced to a minimum poul tamen who do not deliver their eggs dally daily can do much to prevent sl lukage by gathering their eggs several times each day and taking them wom directly to the cellar where here w afi trie temperature is a lower and the 4 Is more humid csome are able to reduce shrinkage to the minimum by keeping wet burlap under and over the egg eik ase until the eggs are sent to markit market certainly it Is a mistake to kep keep eggs in a dry warm place it if you expect to maintain the original quality Poultry men who have been keeping their eggs out on a screen porch or in the kitchen who where ire it is too dry and warm can will well afford to change to the cellar aspeci especially ally at this time of the year soiled or stained eggs may be due to one of several conditions in the first place the feet of the chicken must be kept clean it Is impossible to produce clean eggs in unclean coops plenty of fresh clean litter should always be available on the floor of the coops wet unsanitary places should be avoided around the drinking fountains and box wire should be stretched under the perches above the dropping ing boards to prevent the birds f bom ni co mingin direct contact with the droppings the eggs should be gathered frequently and the nests must be kept clean if clean unstained eggs are to be produced this district Is by no means the only place where some of these conditions need to be corrected they are too prevalent tn in all parts part of the state and as a result the poultry mans profits are often seriously reduced |