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Show People Urged To Eat Turkey For Easter Dinner This Season that it has gained and maintained this position during the past 20 years. In 1929 Utah was producing slightly more than 200,000 turkeys a year. Today that number has been increased ten times, with an approximate gross income from the entire industry exceeding $17,000,000, he reported. The Utah Turkey Federation president said that about 90 per cent of this annual an-nual wealth comes from outside the state, inasmuch as about 90 per cent of the turkeys from Utah are shipped to outside markets. Mr. Prows explained that most of the growth in Utah's turkey industry has been within the past dozen years. In 1940, for example, Utah produced 10.6 million pounds of turkey. This was steadily increased in-creased each year until 1945-46, when 31.7 million pounds were produced, placing Utah fifth in the nation in turkey production. Although Al-though the poundage dropped some after that year, it has again increased until in 1951, Utah's 2,075,000 turkeys yielded a dressed dress-ed a dressed weight of 36,161,000 pounds, said Mr. Prows. He added that the total dressed weight for the 1,909,000 turkeys of the 1952 crop was estimated at about 34 million pounds. Utah turkey for Easter received an enthusiastic response from I representatives of the food indust- ries at a meeting in Salt Lake City Chamber of Commerce headquarters, head-quarters, March 16. In charge of the meeting, Dail A. Prows, Salina, president of the Utah Turkey Federation, told representatives of hotels, restrau-rants, restrau-rants, and wholesale and retail food groups that the huge carry- i over of excellent quality turkeys of all sizes fro the 1952 bumper crop must be cleared to make way for the new crop coming this fall. He pointed to the hazards of a depressed fall market if the pressent supply of turkeys is not cleared. There was one hundred per cent pledge of cooperation in the Easter campaign from those attending the meeting. Many others oth-ers who were unable to attend verbally expressed their pledges to support the turkey industry. Mr. Prows pointed out that the success of previous Easter campaigns cam-paigns have proved the suitability of turkey for the Easter market. He said today people are eating more turkey than ever before, not only for holidays, but for every day of the year. According to the Commodity Programs Division, Poultry Branch, Protection and Marketing Administration, the civilian per-capita consumption of turkeys has gained 57.6 per cent from 1944 to 1951. Mr. Prows added ad-ded , that unofficial estimate of civilian turkey consumption for 1952 is approximately 6 pounds per capita, or 82 per cent increase over 1944. "Utah is one of the top ten turkey tur-key producing states of the nation," nat-ion," declared Mr. Prows. He said |