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Broiler hatchery

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ISSN: 1949-1840

Released September 24, 2014, by the National Agricultural Statistics Service
(NASS), Agricultural Statistics Board, United States Department of
Agriculture (USDA).

Broiler-Type Eggs Set in the United States Up 3 Percent

Hatcheries in the United States weekly program set 205 million eggs in
incubators during the week ending September 20, 2014, up 3 percent from a
year ago. Hatcheries in the 19 State weekly program set 198 million eggs in
incubators during the week ending September 20, 2014, up 3 percent from the
year earlier. Average hatchability for chicks hatched during the week in the
United States was 83 percent. Average hatchability is calculated by dividing
chicks hatched during the week by eggs set three weeks earlier.

Broiler-Type Chicks Placed in the United States Up 1 Percent

Broiler growers in the United States weekly program placed 173 million
chicks for meat production during the week ending September 20, 2014, up 1
percent from a year ago. Broiler growers in the 19 State weekly program
placed
167 million chicks for meat production during the week ending September 20,
2014, up 1 percent from the year earlier. Cumulative placements from
December 29, 2013 through September 20, 2014 for the United States were 6.55
billion.
Cumulative placements were up slightly from the same period a year earlier.

Broiler-Type Eggs Set – 19 Selected States and United States: 2014
—————————————————————————-
————————————–
:                                    Week
ending
State
:—————————–———————————————-
——–
                              : August 16,  : August 23,  : August 30,
:September 6, :September 13,:September 20,
                              :    2014     :    2014     :    2014     :
2014     :    2014     :    2014
—————————————————————————-
————————————–
:                                    1,000
eggs
:

Alabama ………………….:    27,963        28,733        28,729
27,926        28,501        27,838
Arkansas …………………:    21,550        21,553        21,592
21,725        21,399        20,107
Delaware …………………:     4,516         4,567         4,400
4,416         4,424         4,473
Florida ………………….:     1,222         1,222         1,225
1,224         1,222           917
Georgia ………………….:    34,809        34,589        34,363
34,459        33,795        33,847
Kentucky …………………:     7,920         8,020         7,823
7,836         7,845         7,675
Louisiana ………………..:     3,817         3,817         3,787
3,787         3,787         3,605
Maryland …………………:     7,489         7,579         7,806
7,218         7,125         7,123
Mississippi ………………:    18,088        18,017        17,536
16,743        17,529        16,784
Missouri …………………:     8,472         8,474         8,354
8,533         8,503         7,893
:

North Carolina ……………:    21,093        21,053        20,681
20,593        19,027        20,144
Oklahoma …………………:     6,600         6,662         6,615
6,700         6,259         6,622
Pennsylvania ……………..:     4,150         4,419         4,480
4,422         4,585         4,412
South Carolina ……………:     5,497         5,166         5,123
5,416         5,037         5,158
Texas ……………………:    14,749        14,394        14,267
13,596        14,543        14,449
Virginia …………………:     6,439         6,444         6,447
6,461         6,393         6,495
California, Tennessee,        :

and West Virginia ………..:    10,902        10,862        10,986
11,020        10,935        10,408
:

19 State total ……………:   205,276       205,571       204,214
202,075       200,909       197,950
Percent of previous year …..:       102           101           101
103           103           103
:

Other States ……………..:     7,994         7,913         7,845
7,757         7,746         7,491
:

United States …………….:   213,270       213,484       212,059
209,832       208,655       205,441
Percent of previous year …..:       102           101           102
103           103           103
—————————————————————————-
————————————–

Broiler-Type Chicks Placed – 19 Selected States and United States: 2014
—————————————————————————-
————————————–
:                                    Week
ending
State
:—————————–———————————————-
——–
                              : August 16,  : August 23,  : August 30,
:September 6, :September 13,:September 20,
                              :    2014     :    2014     :    2014     :
2014     :    2014     :    2014
—————————————————————————-
————————————–
:                                   1,000
chicks
:

Alabama ………………….:    21,518        21,132        20,795
21,639        22,189        22,009
Arkansas …………………:    19,047        19,097        19,869
19,343        19,315        20,851
Delaware …………………:     4,199         4,621         4,790
4,985         5,547         4,592
Florida ………………….:     1,299         1,534         1,300
1,290         1,182         1,265
Georgia ………………….:    28,209        27,243        27,761
26,957        27,767        27,086
Kentucky …………………:     6,618         6,415         6,646
6,713         6,762         6,037
Louisiana ………………..:     3,145         3,318         3,331
3,395         3,404         3,352
Maryland …………………:     5,955         6,337         6,336
6,419         4,814         6,098
Mississippi ………………:    14,775        15,142        15,217
15,095        15,009        14,513
Missouri …………………:     6,529         6,196         5,989
6,082         6,166         5,605
:

North Carolina ……………:    16,849        15,813        16,588
16,317        16,250        16,337
Oklahoma …………………:     4,371         4,501         4,033
4,342         4,387         3,706
Pennsylvania ……………..:     3,641         3,511         3,519
3,349         3,545         3,776
South Carolina ……………:     4,077         4,923         4,621
4,507         4,539         4,583
Texas ……………………:    11,894        11,994        11,913
12,289        11,988        11,318
Virginia …………………:     6,187         5,495         5,395
4,673         5,868         5,396
California, Tennessee,        :

and West Virginia ………..:    10,846        10,894         9,574
10,389         9,753        10,701
:

19 State total ……………:   169,159       168,166       167,677
167,784       168,485       167,225
Percent of previous year …..:       101           102           100
101           101           101
:

Other States ……………..:     5,809         6,216         5,936
6,030         6,058         6,025
:

United States …………….:   174,968       174,382       173,613
173,814       174,543       173,250
Percent of previous year …..:       101           102           100
101           101           101

Tom Kruchten – Census of Aquaculture……………….…………..
(202) 690-4870
Kim Linonis – Layers, Eggs ……………………………………
(202) 690-8632
   Joshua O’Rear – Honey ………………………………………..
(202) 690-3676
Vacant – Catfish Production, Egg Products, Mink, Trout Production …

Fall turkey season opens October 1

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Consider doing your Thanksgiving dinner shopping outdoors this season

PRATT – The 2014 Fall Turkey Season is open Oct. 1 – Dec. 2 and Dec. 15, 2014 – Jan. 31, 2015, and for some hunters, getting their holiday bird at a grocery store remains a last resort. And since big game and turkey permits are now valid immediately after purchase, putting a bird on the table is easier than ever.

The state is divided into six turkey hunting units, and all but one are open to fall turkey hunting. Unit 4 in the southwest is closed during the fall season. Hunters who purchase a fall turkey permit, valid in units 1, 2, 3, 5, and 6, may also purchase up to three additional turkey game tags valid in Unit 2.

All hunters must have a turkey permit and a valid hunting license to hunt turkeys in Kansas. Residents 15 and younger, 75 and older and hunters hunting on land they own are exempt from hunting license requirements. Resident permits are $22.50 for hunters 16 and older and $7.50 for hunters 15 and younger. Resident turkey game tags are $12.50. Nonresident turkey permits are $32.50 and nonresident turkey game tags are $22.50.

For information on turkey hunting regulations, legal equipment, unit maps and public hunting areas, pick up or download a copy (ksoutdoors.com) of the2014 Kansas Hunting and Furharvesting Regulations Summaryand2014 Kansas Hunting Atlas. Permits and game tags are available wherever licenses are sold and at ksoutdoors.com.

Source: Kansas Department of Wildlife, Parks and Tourism

Pasta’s perfect for casual supper

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pasta(Family Features) Be it a relaxing night in with friends, watching the football game or just catching up, such occasions call for great food. This flavorful, creative pasta skillet meal inspired by the time-honored appetizer, spinach-artichoke dip, is just the ticket.

 

Creamy Spinach-Artichoke Penne with Garlic-Thyme Breadcrumbs is quick, easy and ready in 30 minutes. To make the super simple pasta sauce, just saute garlic, stir in cream cheese, spinach and artichokes until the cream cheese melts, then add Parmesan cheese. Toss with Dreamfields penne, sprinkle with the irresistible crisp breadcrumb topping and serve. It’s sure to be a crowd pleaser.

 

A nod to healthier eating

Even though this dish sounds as decadent as its namesake dip, this version uses fat-free or reduced-fat cream cheese to decrease calories and fat. Plus, there’s a boost of fiber and protein by using Dreamfields pasta. Made with premium durum wheat semolina and a special blend of fiber and plant protein, Dreamfields brings the delicious taste and texture of traditional pasta with five grams of fiber (twice that found in traditional pasta) and seven grams of protein per serving. To learn more about Dreamfields and for additional recipes visit www.dreamfieldsfood.com.

 

 

Creamy Spinach-Artichoke Penne with Garlic-Thyme Breadcrumbs

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 6

 

1          box Dreamfields Penne Rigate

2          tablespoons olive oil, divided

1          cup panko breadcrumbs

5          cloves garlic, minced, divided

1/4       teaspoon dried thyme leaves

Salt

Ground black pepper

8          ounces fat-free or light (Neufchatel) cream cheese

1          pound frozen chopped spinach, thawed (not drained)

1          package (10 ounces) frozen artichoke hearts, cooked, drained, coarsely chopped

6          tablespoons finely grated Parmesan cheese

Grated Parmesan cheese for garnish (optional)

 

Cook pasta according to package directions. Reserve 1 cup cooking liquid; drain pasta and return to pan.

 

Meanwhile, heat 1 tablespoon oil in large skillet over medium heat. Add panko and toast, stirring frequently, until light golden brown, 2-3 minutes. Add 2 minced garlic cloves (about 2 teaspoons), thyme and a sprinkling of salt and pepper; continue toasting until fragrant and golden brown, 1-2 minutes longer, stirring occasionally. Transfer to medium bowl; set aside.

 

Return skillet to stovetop. Heat remaining tablespoon oil and remaining minced garlic over medium heat; cook just until garlic sizzles and turns golden. Add cream cheese, spinach with liquid and artichoke hearts. Cook until mixture melts to simmering sauce, stirring frequently. Stir in 6 tablespoons Parmesan cheese.

 

Add sauce to pasta; toss to coat. Add enough reserved pasta cooking liquid to make a light creamy sauce, if necessary. Adjust seasoning, including salt and pepper, to taste. Serve immediately, sprinkling generously with toasted breadcrumbs and additional Parmesan cheese, if desired.

 

Note: One can (14 ounces) artichoke hearts, drained and coarsely chopped can be substituted for frozen artichoke hearts.

 

Nutrition information (per serving): 400 calories; 9 g total fat; 2 g saturated fat; 21 g protein; 65 g total carbohydrate; 9 g total dietary fiber; 10 mg cholesterol; 740 mg sodium.

 

Source: Dreamfields Pasta

 

K-State Crops Team wins Australian Universities Crops Competition

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K-State
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K-State Collegiate Crops Team at the Australian Universities Crops Competition (l to r): Ben Coomes, Katrina Sudbeck, Tyler Herrs, Jeri Sigle, Nathan Larson, Dr. Kevin Donnelly (Coach), Sam Knauss.
K-State Collegiate Crops Team at the Australian Universities Crops Competition (l to r): Ben Coomes, Katrina Sudbeck, Tyler Herrs, Jeri Sigle, Nathan Larson, Dr. Kevin Donnelly (Coach), Sam Knauss.

MANHATTAN, Kan. – Six members of the Kansas State University Crops Team recently returned from a study trip to Australia where they also took first place in the Australian Universities Crops Competition. The event was hosted by the Australian Grain Growers organization in Temora, New South Wales. The K-State team traveled with an Iowa State University Crops Team, which also participated in the competition.

 

K-State Crops Team members making the trip included Katrina Sudbeck, Seneca; Ben Coomes, Girard; Nathan Larson, Kensington; Sam Knauss, Paola; Tyler Herrs, Linn; and Jeri Sigle, Council Grove. The team is coached by Kevin Donnelly, professor of agronomy.

 

The K-State team was led by Katrina Sudbeck, who took the top individual overall award, and Ben Coomes, who placed second. As top individual, Sudbeck will also have the opportunity to travel to Asia with Grain Growers on a grain marketing trip in February, 2015. Iowa State University placed second in the contest, followed by Sydney University. Five other agricultural universities across southern and western Australia competed.

 

Australia Grain Growers is a national organization of grain producers.

 

This was the second time the K-State team was invited to participate in the Australian crops competition.

 

The competition was held over two days at the Temora Agricultural Innovation Centre, managed by FarmLink. The contest included a seed identification component, tests over Australian cereal, pulse, and oilseed production and quality, commercial grading of wheat, a business management problem, field yield estimates and management recommendations, and a live crop, weed and disease evaluation component.

 

Before and after the competition, contestants also toured research projects being conducted on site and at farms in the local area. Learning about Australian white wheat and canola production, ryegrass herbicide resistance problems, and the use of pulse crops such as lupins in crop rotations were highlights for the U.S. teams.

 

The students also learned about Australia through visits to popular sites in Sydney, followed by a trip to the Great Barrier Reef at Cairns. On the trip to Temora, the group visited the Blue Mountains outside of Sydney, followed by a farm tour hosted by Grain Growers board member Richard Rice in Parkes, NSW. The farm featured integration of sheep production with wheat and canola cropping systems.

 

After the competition, they visited Charles Sturt University and the EH Graham Centre for Agricultural Innovation Field Station at Wagga Wagga, NSW. The final day was spent at the family farm of board member Gerry Lane near Lockhart, NSW, which featured extensive barley and faba bean production under flood irrigation.

 

The trip was made possible by a generous grant from the CHS Foundation to both K-State and ISU. In addition, the Kansas Wheat Commission and the K-State Department of Agronomy supported team travel expenses. The College of Agriculture provided international travel scholarships to the Kansas State students.

Story by: Steve Watson,

Harvey County fair champion bread recipe

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K-State
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It is not possible to compare the aroma of bread baking to another food cooking.   It is the best, and a comfort food for me.

My mother had homemade bread on our family meal table the majority of the time.  She had great pride in the bread she made.

We always enjoyed coming from school to a snack of homemade bread fresh from the oven.

Making homemade bread is challenging and satisfying. Yeast is a critical ingredient to yeast bread success or failure. Here are some tips from “Fine Cooking” Magazine, February/March,
2014.

* Expiration date:  Yeast is a single-celled microorganism that is alive. Over time it can die. Always use it before the expiration date. It should smell earthy or “yeasty.”
* Liquid temperature:  The optimum temperature range is between 70 to138°F. Below 70°F
is too cold to activate yeast.  Above 138°F will kill yeast.  Optimum temperature depends on type of yeast.
* Salt:  While important to regulate dough proofing, adding salt before yeast activates and
multiplies can restrict moisture to yeast and starve it to death.
* Not punching down dough:  During proofing, the dough creates alcohol. Without punching down, too much trapped alcohol will poison the yeast.

Here is the recipe for the champion bread at this year’s county fair.  Brooke Marshall, from the Halstead 4-H Club, made a Cherry Braid Dessert and won champion in the bread division.
Be sure to store it in the refrigerator as the cream cheese makes it perishable.
Cherry Braid Dessert
Bread ingredients:
7 ounces. milk, room temperature
1 teaspoon salt
1/4 cup water
1/4 cup butter
1 egg, beaten
3 cups bread flour
2 Tablespoons sugar
2 teaspoons active dry yeast

Cream cheese filling
8 ounces cream cheese, softened
2 tablespoons butter, softened
2 tablespoons lemon juice
1/4 sugar

1 can cherry pie filling

Add the above ingredients in the order listed being careful not to touch the dry yeast to the liquid ingredients.  Place container into bread machine and select Dough Setting.

Split dough into two separate pieces.  Form dough into an approximate 12X12 inch square.  With a clean ruler, lightly mark a 4 inch space down the center.  Then mark dough on each side into
1 1/2 inch strips horizontally.

Mix cream cheese, butter, lemon juice and sugar together.  Spread cream cheese filling down the center and lightly on each strip.  Top cream cheese mixture with cheery pie filling.

Begin braid by folding top row toward filling.  Then fold strips left over right, right over left.  Fold bottom ends towards filling and finish by stretching last strip and tucking under.  Using both hands, carefully lift braid onto a large baking sheet sprayed with non-stick cooking spray.  Brush with egg and let rise until double in size.

Bake at 350 degrees for 25 to 30 minutes or until dough is light brown.  Let cool and frost if desired.

Congratulations, Brooke!

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