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The Covered Dish: Cherry Pineapple Dump Cake

By
Editor
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It was not until 1983 when I moved to Kansas City and began teaching for Platte County RIII Schools that I became acquainted with this ‘dump cake’.   When the teachers at the East Platte School would have a carry-in meal this dessert was frequently present.

 

As many of you know there are tons and I means ‘tons’ of different types of dump cakes.   If you don’t believe me just do a search and you’ll find an overwhelming response. The recipe I’m sharing today is the dump cake I am the most familiar with. First, it was hard to believe that something this good was just ‘dumped’ together in a pan and baked for an hour. It was one of those recipes that a teacher could put together late at night while they were busy grading papers.

 

This week I’m making (3) 9 x 13 pans of this cake/cobbler to serve for an outdoor back porch event at the city. A yummy way to wrap up this dessert is vanilla ice cream or whipped cream.   For those of us who grew up on the farm it was always fresh cream over our cobblers.

 

Everyone always wants to know what I’ve been up to. This week has been a type of recovery week for me as I regrouped from about two weeks of very long hours and Southern Gospel at the park.   On the downside today we found out that our precious corgi, Jilly, had ingested ‘something’ that virtually shut down her kidney and liver. Tonight just before I started to write the column the vet called with an update. She is holding her own and on Monday we are praying to see vast changes. Tonight I took our son, Phillip, (who didn’t know Jilly was this sick) down to see his girl. The family decided that I needed to put one of my pillowcases in with her so she would have my scent nearby. It’s been a tough day, I hope when I write all of you next week that she is back home and on her way to a full recovery.

 

Let’s see what else happened this week?   The air conditioner went out! Yes, it was a very warm day when it decided to belly up. The good news is it was a simple repair of about $180.00. We are cool again and so very thankful for this wonderful invention called air conditioning. (Today was 98!)

 

We start into all new recipes at the park tomorrow and I’m looking forward to the change. I’m also anxious to resume more regular work hours, whoopee.

I played around with a Reuben breakfast casserole, but wasn’t tickled pink with the outcome just yet. Ervin, my husband, enjoyed it, but I thought it was lacking.

 

I was planning on working in the downstairs ‘pantry’, but I haven’t gotten that far. I’ve been too busy catching up on basic items on the home-front. I found out last weekend what it means to be too busy. My mom called to see if everything was going well down our way. I told her everything was fine. That’s when she told me I had missed my dad’s 83rd birthday!   I feel like a toad, an absolute toad.   I cannot remember EVER forgetting one of my parent’s birthdays. Next week I have a package headed their way, but I still am beating myself up over this mistake. To make matters worse my own mom didn’t buy dad a card! He felt totally forgotten, what a lousy deal.

 

After a few hours away I’m back to conclude my column with a Jilly update. She ate food today and went outdoors. I’m trying not to get to excited, but she is improving. When I realize how close we came to losing her, well let’s not talk about it!

 

As the temperatures cool I’m hoping more folks will consider joining me on my Caribbean culinary cruise next March. I hear lots of comments from folks who are ‘thinking about it’. Go to my website and check it out. www.thecovereddish.com. Two years ago when we cruised we were amazed that the cruise cost covered EVERYTHING except our excursions, drinks and shopping. So when you look at the cost keep in mind all tipping is included along with transfers and a one night hotel stay. Not to mention we have lots and I mean lots of extras for our guests like bon voyage parties, culinary classes, wine tasting etc.

 

Its 68 degrees here in Branson West tonight, wow what a change. Simply yours, The Covered Dish.

 

 

 

Cherry-Pineapple Dump Cake

1 standard yellow cake mix

1 (20 ounce) can crushed pineapple, juice included

1 (20 ounce) can cherry pie filling

1/2 cup chopped English Walnuts or Pecans

1/2 cup coconut, (optional)

1/2 cup (one stick) butter cut into pieces

1 greased 9 x 13 baking pan

 

Spray the baking dish with vegetable spray. Pour the crushed pineapple in the bottom and spread evenly in the pan. Place dollops of the cherry pie filling over the pineapple. ‘Try’ to spread it evenly so there are cherries in every serving.

Sprinkle the cake mix across the top of the pineapple and cherries, distributing evenly. Now scatter the chopped nuts and coconut. Cut the stick of butter into small pieces and evenly distribute over the dish. Place in a pre-heated 350 degree oven for approximately one hour. The mixture is usually bubbly when done and the coconut takes on a golden hue. Serve warm with ice cream, cream or whipped cream.

 

Focus on color for healthy eating

By
Editor
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(Family Features) Looking for creative ways to get your family to eat healthier? Registered dietitian nutritionist and mom of three, Frances Largeman-Roth, finds inspiration from the color spectrum, creating vividly-hued homemade culinary creations that encourage her children to explore new foods while incorporating good nutrition.

 

family“When planning meals and snacks, include the colors of the rainbow – like vitamin C-rich mango or protein-filled red lentils. This is an easy way to entice kids to eat more fruits and vegetables while eliminating the need to overthink vitamin and mineral intakes,” said Largeman-Roth. “The whole family benefits from bringing more colorful foods to the kitchen table. Replacing processed foods with fresh fruits, vegetables, and whole grains will automatically cut calories and saturated fat while increasing fiber and antioxidants.”

 

As a leading healthy cooking expert, Largeman-Roth shares her personal family stories, tips, and recipes for colorful healthy eating in her newest cookbook “Eating in Color: Delicious, Healthy Recipes for You and Your Family.” And mango is one of her go-to fruits for color-infused meals and snacks. “My family loves the tropical flavor of mango and its vibrant orange color. And as a nutritionist, I love that one serving of mango delivers 100% of your daily vitamin C.”

 

Mangos are superfruits bursting with antioxidants and more than 20 different vitamins and minerals. One cup of mango is 100 calories and a good source of fiber, which aids in digestion and the management of weight, and an excellent source of vitamin A which plays a role in bone growth.

 

To select a mango at the grocery store, squeeze gently to judge ripeness. If the mango has a slight give, it’s ripe and ready to eat. If it’s too firm, let it ripen on your kitchen counter for a few days at room temperature. Don’t judge a mango’s ripeness by its color. The red blush you’ll see on some varieties is simply a characteristic of the variety.

 

Get your family on its way to more colorful, nutritious eating with these tips from Frances:

 

  1. Eat color often. Pack antioxidant-rich colorful fruits and vegetables into every meal and snack.

 

  1. Don’t eat monochrome. It’s easy to get into a routine and just start eating kale salads every day. Kale is great for you, but it’s not going to meet all your nutrient needs.

 

  1. Go beyond your comfort zone. When shopping, seek out new fruits, vegetables, grains, and protein sources to try. And have your kids help with grocery selections!

 

For more tips and recipes to help fill your table with color, visit www.mango.org.

 

 

Mango banana smoothie
Mango banana smoothie

Coco-Mango Smoothie

Courtesy of Frances Largeman-Roth, “Eating In Color”

 

1          large ripe mango, peeled, pitted and diced

1          lime (finely grated zest and juice)

1/2       cup coconut butter, such as Nutiva Coconut Manna

1          teaspoon ground turmeric

1          cup ice, plus more for serving

 

In blender, combine all ingredients with 1 cup of water and blend until smooth. Pour into two glasses, over additional ice if desired, and serve.

 

Source: National Mango Board

The governor’s cookie jar

By
Sandy Pugh
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Sandra Pugh
Sandra Pugh

Hundreds of cookies and none to eat, they all have to fit in the gallon jar.

Sandy Pugh

The race for the jar usually starts in January or February, when the new theme of the fair or the jar is announced. The theme of the jar usually follows the theme of the fair but not always.

Sometimes the idea for the decoration for the jar came very easy and I knew almost immediately what I wanted to use and how it was to look. Other times it took a month or two. The year the theme of the fair was “It’s A Big To Do”, it took me about two months to come up with the jar design. But then it hit to me like a bolt of lightning one day.

I was driving down Main Street that day and looked over at the fair grounds and there stood the information center. Instantly I saw the jar of cookies setting down in the middle of it.

I showed the design to my carpenter, Harold Moorman, who built all my jar decorations. He was my lucky charm. It looked just like the information center, when he finished with it. I usually went to the fair grounds and took pictures of the object I wanted him to build. I tried to take them from every angle possible, and then Harold would go down and walk around it to get an idea of the scale.

The decoration around the jar made up half of the score, up to 50 points. It couldn’t extend more than 4 inches from the jar in any direction. And the judges were very strict about that rule. The first thing they did when they started looking at a jar was grab the ruler and measure it in all directions. If it was too large in any direction it was disqualified immediately. They would still judge the cookies and critique them, but the jar was out of the running.

The decoration was supposed to allow the judges to see at least half of the cookies when they looked at the jar, and this design allowed them to see at least 90 % of the cookies. The judges were not allowed to open the jar or remove it from the decoration, so being able to see most of the cookies was important.

The cookies could score up to 50 points. They were supposed to be fancy cookies, not just brown cookies like peanut butter or chocolate chip. I started looking for new recipes as soon as I came up with the design of the jar, so they would go along with the theme.

I always liked to name the cookies for things on the fair ground, like the midway caramel heavenlies, Lemonade Stand snaps, and highway patrol thumbprint cookies. These are three of the ones that were in the winning jar.

Once I found a new recipe, I tried it several times during the year to perfect it, and there was always people who were willing to sample them and let me know what they thought. I wondered sometimes just how impartial they were though. It was not unusual to change recipes in the middle of the stream and go a different direction if I discovered a recipe that was more interesting.

I always used 13 cookies, which is my lucky number. Once the cookies were established, as to the ones I would use, I did a complete run through at least once and made all the cookies. This was to get the timing down and see which order to bake them in.

I became smarter over the years, and no longer did that, to the chagrin of my tasters. I’d made so many cookies that I could tell which order to put them in and how long it was going to take to make all of them.

In the beginning I mixed up a batch of cookies and then baked them, and then moved onto the next kind. I also used to bake the whole batch and then had to find something to do with all of them.

I only needed 6-10 of each cookie to pack the jar and 4 extra for the judges.  Now I mix all 13 kinds of dough up on the Monday and then start baking on Tuesday morning. I make the ones that will hold the best on Tuesday, and then the ones that need to be the freshest on Wednesday.

The cookie jar had to be in by 7:00 P.M. Wednesday night. I have gotten smarter in my many attempts at the jar, and now I only bake as many as I need. When I get 6-10 that look the same and 4 that are perfect for the judges; I am done with that particular recipe. I either freeze the rest of the dough or give it to one of my friends, who will bake their own. Then I move on to the next kind.

After all the cookies were baked, I wrapped each one individually in saran wrap and taped it shut on the back of the cookie, before putting it in the jar. This helps the cookies keep their shape and they don’t break as easily.

Then I could start to load the jar, one row at a time. This was the easy part, and the cookies seemed to choose their spot themselves. They just seemed to fit in the jar in a predetermined pattern that made sense to them. So I just went along with it. It was always a great relief to get the lid on the jar and the jar placed in the decoration.

The last task was to put the cookies you selected for the judges in a small bag and label it, and put all the different bags of cookies into a box. Then assemble all the recipes, on 8” X 11” paper, into a notebook and take all three items to the fair grounds with out any damage.

I was like a mother hen when I took the jar into the building. I didn’t want anyone to handle it but me. I always took it personally into the room where they were judged and sat it down, and placed the cookies for the judges and the recipes in front of it. Then it was out of my hands and up to the discerning pallets of the judges.

I learned one year, while watching the judging, just what the judges could tell from just one taste; they knew if the oven was dirty, if the person used real butter, if they used Hershey’s chocolate (the best and most mellow), and even if they made them ahead and froze the cookies.

When someone wins first place they have to lay out one year and can’t enter, but most of us start immediately looking for new recipes to put in the next jar. It’s a constant hunt for unique and fancy looking cookies to put in the jar.

Friends gave me books of cookie recipes to help me with my search for unique cookies; of course they expected to have samples of the recipes I tried.

I was fortunate because I always placed when I entered the contest. I won third the first year, and then first in 2000 with the jar that looked like the information center. Then I had to lay out a year. In 2002 and 2004 I placed second again. While placing is a great honor, nothing beats the thrill of winning.

So when you are admiring the cookie jars at the fair you will understand the 1-2 years of work that went into the design and the cookies. But it is worth it to get to meet the Governor for just a few minutes and to have the bragging rights for at least one year.

The cookie jars go to the Governor’s mansion in Topeka, where they reside in a room built just for them, and they are used for table centerpieces from time to time. It is nice to know that your jar will be seen again and again, and enjoyed by others, instead of just being forgotten. To email Sandy: [email protected]

 

Whole wheat butter biscuits

By
K-State
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0

This week Kerstin Tommer of the Macon 4-H Club shares her recipe for Whole Wheat Butter Biscuits, which she received Champion in the Quick Bread/ Muffin category.

 

Whole Wheat Butter Biscuits

2 cups Whole Wheat Flour

1 Tablespoons Salt

1/3 Cup Butter

1 Tablespoon Baking Powder

1 Tablespoon Sugar

1 Cup Milk

 

Preheat oven to 425 degrees. In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut in the butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. Turn dough out onto a floured surface and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Brush biscuit tops with extra milk. Bake 13-15 minutes, until edges begin to brown.

 

Developing cooking skills is an important life skill. We eat every day and food is an important part of our social life.

By: Susan Jackson

Roger’s view from the hills: Forget me not

By
Roger Ringer
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“THE LIFE OF THE DEAD
IS PLACED IN THE
MEMORY OF THE
LIVING”
                                      Marcus Tullius Cicero

      An article saved for me by some very good friends renewed many memories.  It was in the Hutch News written by Kathy Hanks.  The story was about an abandoned cemetery and the Old Order Amish.  I have had the privilege to become friends with an Amish family and the people and history hold a special interest for me.  It has been a long time since I was back to Yoder and say hello and drink coffee with the men.
     My friend was one who had the misfortune of coming down with cancer.  His was the only Amish funeral I had ever been to and it was an experience that I will never forget.  My best friend went with me at the time.  He had been the bulk truck driver picking up the family’s milk for a while.  We were two of three ‘English’ at the proceedings, yet we were made to feel a part of the ceremony.  There were bus loads of friends and relatives from as far away as Ohio.  I never had the chance to count how many were there for the service.
      I have always been fascinated with the Old Order Amish views of the world we live in.  The article brings back a lot that I have not thought about for a while.  The story is about a long abandoned cemetery south of Dodge City where an Amish settlement had once been.  It is one of the ‘Failed settlements’ in Kansas.  The severe weather took it’s toll on the settlers in Kansas.  Six settlements were abandoned.  Traces of the settlements soon were gone but the cemeteries are still there.  Unless the advice of the Kansas State Government has been heeded by township officials over the years.
     You see this cemetery south of Dodge City survives because a township official could not bring himself to pull up the head stones and plow under the plots.  You see in Kansas after 15 years of abandonment and no one puts forth ownership, or assumes the care of, Kansas has no protections for them.
      I made the effort many years ago when my State Representative at the time would listen, and give consideration for things that were not a hot topic, and yet should be done just because they were right.  He managed to lose his next election before we got anything in the works.  I know a land owner in South East Kansas that has been tending to an abandoned cemetery for years since no one will do it.
     Maybe it takes a group of Amish from Iowa to come and save a cemetery that they don’t have to, to set the example.  Shouldn’t we introduce a bill and pass a historic cemetery act?
     Sometimes it takes a simple people to set an example to bring us back to the time when we respected those who went before us.  To prevent the despoiling of the hallowed ground where the dead lay shouldn’t there be protection?
     Along Kansas trails and ghost towns lay many a lone grave.  Most are lost except in the notation in a book.  South of Clearwater several miles on the Chisholm Trail there was a lone trading post.  A family traveling through sometime in the 1870’s had an infant die.  It was buried nearby this trading post joining a Vaquero that died coming up the trail.  I can’t help but wonder if there is a family somewhere in their genealogy that remembers that infant?
     The old cemeteries are the history books that don’t fit on our shelves.  Don’t you think we should give them the protection they deserve?

I remember: The “FAIR” days have arrived

By
Doris Schroeder
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There is a time of year in the Reno County Community when everyone that has any zip at all begins to look forward to the fall season. Ambition begins to mount, even in looking at the fall cleaning that needs to be done after the hum drum days  of summer took its toll. Enthusiasm slowly begins to make itself known, as you begin to speculate what can be accomplished before the cold weather arrives.

When John and I drive down North Main in Hutchinson, we see the action beginning to take place on the East side of the street and we realize “It is fair time once again!”

Not that we didn’t have that knowledge on the back burner all summer as John raised his garden for the Farmer’s Market or I painted my gourds for the fair.
We started doing this after the first few years of retirement and enjoy it so much, we will be doing it as long as we can.

Sometimes I wonder why I have to paint my gourds. Is it for the acclaim of winning a ribbon? Of course not. Don’t I know that many others have a lot more talent? Of course.

There is something in what I call “my writer’s brain” that loves to create and put into words, either by writing or painting, a certain feeling of life that God put in me. Just visualizing it in some form gives me a deep satisfaction.

It gave me a great joy on Friday evening to see I had won a ribbon on my different endeavors.

What fun to go back on Friday and see the results of their judging. It makes me want to skip down the sidewalk as it makes me feel young again.

Just like the days when I attended Sunrise, a country school located between Medora and Buhler. I had entered a crayon drawing and some snacks to exhibit at the Buhler Frolic Fair. On School’s Day, I found out I had won some prizes that would be given out the next day. I knew my dad couldn’t take me to Buhler again before he went to work in Hutch. I got on my new (to me) bike that my dad and I had bought with the money I had been given for raising a piglet and pedaled away to the Lumber Yard at Buhler to receive my prize money. Coming home I was on Cloud Nine. If I remember correctly, I even ran in the pasture to get the cows in for milking that evening. I had fed my artist brain that God had given me  and accomplished something.

In fact, the story of The Buhler Frolic is in the Good Ole Days Magazine in the Sept.-Oct. issue. It might help you remember some of your experiences in “the good ole days!”

It is possible the only ride John and I will take on Friday night when we go back to the fair is to get on the tram that takes us around the grounds and lets us off at the Pride of Kansas Building. We will jump off with a little difficulty and hurry in to see if the judging is done. John will have entered his sunflower heads and I my painted gourds. We will also have entered the garden produce that has survived, including a table of vegetables. I will wait to send this column until we get back on  Friday night so I can tell you what we won. God is so good to give us these things to enjoy!

It is now Saturday morning and we did get back from the results of our projects at the fair. I was delighted to get a first on my painted gourd of sunflowers,
second on my caricature and fifth on my decorated gourd. We got a second on John’s table of veggies and several on his produce, so once again, we feel blest.

Interesting people were all over the fair we noticed as we got on the tram on the North side of the fairgrounds. There was a man driving the tractor and a lady and a gentleman keeping us informed as to what was happening. They went out of their way to be kind and considerate.

We got off near the Pride of Kansas Building and made our way in around 6:30 in the evening. The judges were still hard at work so we walked around a bit and finally sat down at one of the eating tables. Soon a younger couple sat down across from us and we enjoyed visiting with them. That is what Kansas does best,
and that is what our state is all about…friendly people with good values.

After the judging was finished we hurried over to examine the results. It is was so much fun to see what people came up with. There was a new category called something like “Creative Spuds” that was interesting. I had entered it but John did not have a potato that was five inches so I had let it go. It is inspiring to see all the different possibilities. I always come away feeling inspired and challenged for next year.

At any rate, you still have time to get down to the fair and enjoy it, no matter what age you are. Our kids have been to different fairs all over the country and they still promise the Kansas State Fair is the best in the land! God is so good to let us enjoy it!

Doris appreciates your remarks and can be reached at [email protected]

Grain producers could encounter sticky situation

By
K-State
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K-State Research and Extension
K-State Research and Extension
The sugarcane aphid, Melanaphis sacchari, also known as the sorghum aphid or “white” sugarcane aphid (to differentiate from yellow sugarcane aphid Sipha flava) was detected in late August in Kansas for the first time ever. It has caused problems in Texas and Oklahoma sorghum crops in recent years. – Photo credit: Scott Armstrong USDA-ARS, Stillwater, Oklahoma and Rick Granthum, Oklahoma State University.

A new pest could pose problems for Kansas’ sorghum harvest.

 

MANHATTAN, Kan. – An invasion of sorts has occurred in Kansas, and the invaders may pose a problem for this year’s sorghum harvest – but not in the way you might think.

 

“The sugarcane aphid, Melanaphis sacchari, also known as the sorghum aphid was recently detected in Kansas for the first time ever,” said Kansas State University entomologist Jeff Whitworth. “Scott Armstrong, entomologist with the U.S. Department of Agriculture (USDA) at Stillwater, Oklahoma, officially confirmed the identity of this particular sorghum pest on Aug. 29 from specimens he collected in a mature sorghum field in Sumner County, Kansas.”

 

To differentiate this pest from the yellow sugarcane aphid, Sipha flava, some scientists and grain producers are calling it the “white” sugarcane aphid.

 

“White” sugarcane aphids have been troublesome in the southeastern United States prior to 2013, said Whitworth, who is a crop production specialist with K-State Research and Extension. In 2013, problems were reported in eastern Texas, and the pests have since moved into Oklahoma and have now apparently invaded Kansas.

 

Kansas’ farmers grow more sorghum than is grown in any other state. In 2013, Kansas produced 165 million bushels of the total 389 million bushels grown in the United States, according to the USDA. Texas was second at just under 129 million bushels.

 

“This (sugarcane) aphid is yellowish – lime green with black cornicles (tailpipes) and probably will not do much damage by feeding on sorghum plants at this time, as sorghum is mature across the state,” Whitworth said. “However, they produce copious amounts of honeydew, which can interfere with grain harvest because of the stickiness of the honeydew.”

 

So far it is unclear whether “white” sugarcane aphids will be able to withstand Kansas winters, he said.

 

Producers who have aphids in sorghum that appear yellow to lime green and have dark tailpipe-looking structures are asked to contact their local K-State Research and Extension county agent and/or K-State entomologist Brian McCornack at [email protected].

 

More information about white sugarcane aphids is available in the Texas A&M University publication: http://www.amsac.org.mx/docs/PUB0272_SugarcaneAphidPublication.pdf.

Story By: Mary Lou Peter

 

Score a touchdown this football season

By
Editor
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0

chili(Family Features) Football season can only mean one thing – time to grab the best seat in the house, and we’re not talking about at the stadium. In fact, 77 percent of Americans think the best seat in the house is at home in front of an HDTV, according to a recent survey by McIlhenny Company, maker of Tabasco brand products. Instead of heading to the stadium, keep the tailgate at home and throw a “homegating” party.

 

The ultimate homegate is not only about the football game, it’s about the food. No matter what’s happening on the field, the spread can be the real game-changer. In fact, the survey found the following:

 

  • 78 percent of American adults think good food can make up for a bad game.
  • Americans spend, on average, 42 percent of the game eating or drinking.
  • Over half of Americans (57 percent) voted the grill as the most important appliance when hosting a homegate.

 

For a homegate touchdown, banish the boring and serve beer-infused chili, which is sure to please all your family, friends and football fans. For other ways to spice up game day, visit www.tabasco.com.

 

 

Super Good Chili

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 6

 

1          tablespoon vegetable oil

1 1/2    pounds ground beef chuck

1          large onion, chopped

2          garlic cloves, minced

1          tablespoon ground cumin

1          (12 ounce) can diced tomatoes

2          (16 ounce) cans pinto beans, drained and rinsed

1          (16 ounce) can red kidney beans, drained and rinsed

1          (12 ounce) can or bottle beer

1          (4 ounce) can diced green chilies

1          tablespoon TABASCO brand Original Red Sauce

1          1/2 teaspoons salt

Shredded cheddar and Monterey Jack cheese, optional

 

Heat oil in 5-quart saucepot over medium heat. Add beef and cook until well browned on all sides, about 5 minutes. With a slotted spoon, remove to bowl.

 

Add onion and garlic to drippings remaining in skillet; cook over medium heat until tender, about 5 minutes.

 

Return meat to saucepot; stir in cumin. Cook 1 minute. Stir in diced tomatoes with liquid, pinto beans, red kidney beans, beer, green chilies, Tabasco Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes to blend flavors, stirring occasionally.

 

Serve with cheese, if desired.

Source: Tobasco

Dairy products

By
Editor
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0

ISSN: 1949-0399

Released September 4, 2014, by the National Agricultural Statistics Service
(NASS), Agricultural Statistics Board, United States Department of
Agriculture (USDA).

July 2014 Highlights

Total cheese output (excluding cottage cheese) was 956 million pounds,
7.0 percent above July 2013 and 1.2 percent above June 2014.

Italian type cheese production totaled 409 million pounds, 4.4 percent above

July 2013 and 0.6 percent above June 2014.

American type cheese production totaled 378 million pounds, 9.5 percent
above
July 2013 and 0.9 percent above June 2014.

Butter production was 136 million pounds, 2.6 percent above July 2013 but
3.0 percent below June 2014.

Dry milk powders (comparisons with July 2013)
Nonfat dry milk, human – 166 million pounds, up 42.7 percent.
Skim milk powders – 27.3 million pounds, down 48.7 percent.

Whey products (comparisons with July 2013)
Dry whey, total – 73.8 million pounds, down 7.1 percent.
Lactose, human and animal – 100 million pounds, up 16.5 percent.
Whey protein concentrate, total – 45.0 million pounds, up 11.8 percent.

Frozen products (comparisons with July 2013)
Ice cream, regular (hard) – 72.8 million gallons, down 5.8 percent.
Ice cream, lowfat (total) – 43.8 million gallons, up 5.4 percent.
Sherbet (hard) – 4.05 million gallons, down 3.7 percent.
Frozen yogurt (total) – 5.87 million gallons, down 24.2 percent.

Contents

Dairy Products Production by Product – United States: July 2013 and
2014……………………..

…..  3
Whey and Modified Whey Products Production, Stocks, and Prices – United
States: July 2013 and 2014…..  4
Condensed and Dry Milk Products Production, Stocks, and Shipments – United
States: July 2013 and 2014..  5
Dairy Products Production by Product and Month – United States: 2013 and
2014……………………..  6
Total Cheese Production Excluding Cottage Cheese – States and United States:
July 2013 and 2014…….. 13
American Cheese Production – States and United States: July 2013 and
2014……………………..…. 14
Cheddar Cheese Production – States and United States: July 2013 and
2014……………………..….. 14
Total Italian Cheese Production – States and United States: July 2013 and
2014……………………. 15
Mozzarella Cheese Production – States and United States: July 2013 and
2014…………………….... 15
Butter Production – States and United States: July 2013 and
2014……………………..…………. 16
Nonfat Dry Milk (Human) Production – States and United States: July 2013 and
2014…………………. 16
Dry Whey (Human) Production – States and United States: July 2013 and
2014……………………..… 17
Ice Cream, Regular (Hard) Production – States and United States: July 2013
and 2014……………….. 17
Dairy Products
Regions…………………..……………………………………….
………… 18
Statistical
Methodology……………….……………………………………….
…………… 19
Information
Contacts………………….……………………………………….
…………… 20

Dairy Products Production by Product – United States: July 2013 and 2014
—————————————————————————-
—————————————
:              :              :
:         Change from
:     July     :     June     :
July     :—————————–
Product                :     2013     :     2014     :
2014     :     July     :     June
:              :              :
:     2013     :     2014
—————————————————————————-
—————————————
:   ———— 1,000 pounds
———–         —— percent —–
:

Butter ……………………………:   132,746        140,390
136,191           2.6           -3.0
:

Cheese                                  :

American types 1/ ………………..:   345,652        375,103
378,468           9.5            0.9
Cheddar ……………………….:   246,749        274,315
269,481           9.2           -1.8
Other American types ……………:    98,903        100,788
108,987          10.2            8.1
Blue and Gorgonzola ………………:     6,786          7,942
8,701          28.2            9.6
Brick and Muenster ……………….:    14,686         13,712
14,907           1.5            8.7
Cream and Neufchatel ……………..:    66,186         68,510
70,947           7.2            3.6
Feta ……………………………:     9,413          9,956
10,542          12.0            5.9
Gouda …………………………..:     4,552          7,561
7,056          55.0           -6.7
Hispanic ………………………..:    20,543         20,505
21,504           4.7            4.9
Italian types ……………………:   391,393        406,058
408,647           4.4            0.6
Mozzarella …………………….:   307,906        325,093
326,183           5.9            0.3
Parmesan ………………………:    28,960         26,043
26,884          -7.2            3.2
Provolone ……………………..:    29,092         28,169
29,901           2.8            6.1
Ricotta ……………………….:    17,012         16,757
15,903          -6.5           -5.1
Romano ………………………..:     2,891          3,893
4,037          39.6            3.7
Other Italian types …………….:     5,532          6,103
5,739           3.7           -6.0
Swiss …………………………..:    25,240         24,525
25,487           1.0            3.9
All other types ………………….:     9,343         11,431
10,100           8.1          -11.6
:

Total cheese …………………….:   893,794        945,303
956,359           7.0            1.2
:

Cottage cheese, curd 2/ …………….:    31,929         29,483
31,407          -1.6            6.5
Cottage cheese, cream 3/ ……………:    26,152         24,765
25,443          -2.7            2.7
Cottage cheese, lowfat 4/ …………..:    30,886         30,333
29,854          -3.3           -1.6
:

Sour cream ………………………..:    86,731         86,598
86,539          -0.2           -0.1
Yogurt, plain and flavored ………….:   395,216        396,260
387,505          -2.0           -2.2
:

:    ———– 1,000 gallons
———-         —— percent —–
:

Frozen products                         :

Ice cream, regular, hard ………….:    77,278         73,470
72,822          -5.8           -0.9
Ice cream, lowfat, hard …………..:    19,234         20,326
19,394           0.8           -4.6
Ice cream, lowfat, soft …………..:    22,275         23,941
24,366           9.4            1.8
Ice cream, lowfat, total ………….:    41,509         44,267
43,760           5.4           -1.1
Ice cream, nonfat, hard …………..:     1,014            874
826         -18.5           -5.5
Sherbet, hard ……………………:     4,208          4,260
4,053          -3.7           -4.9
Frozen yogurt, total ……………..:     7,746          6,749
5,872         -24.2          -13.0
Regular and lowfat, hard ………..:     3,387          3,022
2,872         -15.2           -5.0
Nonfat, hard …………………..:     1,195          1,294
1,005         -15.9          -22.3
Other frozen dairy products ……….:     1,106          1,129
1,172           6.0            3.8
Water and juice ices ……………..:     6,787          6,433
5,824         -14.2           -9.5
:

Mix for frozen products                 :

Ice cream, regular, mix …………..:    45,296         44,506
44,138          -2.6           -0.8
Ice cream, lowfat, mix ……………:    25,372         25,034
24,798          -2.3           -0.9
Ice cream, nonfat, mix ……………:       685            722
740           8.0            2.5
Sherbet mix ……………………..:     2,768          2,825
2,557          -7.6           -9.5
Yogurt mix ………………………:     3,622          4,090
3,559          -1.7          -13.0
—————————————————————————-
—————————————
1/ Includes Cheddar, Colby, Monterey, and Jack.

2/ Mostly used for processing into cream or lowfat cottage cheese.

3/ Fat content 4 percent or more.

4/ Fat content less than 4 percent.

Whey and Modified Whey Products Production, Stocks, and Prices – United
States: July 2013 and 2014
—————————————————————————-
—————————————
:              :              :
:         Change from
:     July     :     June     :
July     :—————————–
Product                :     2013     :     2014     :
2014     :     July     :     June
:              :              :
:     2013     :     2014
—————————————————————————-
—————————————
:    ———– 1,000 pounds
———–         —— percent —–
Condensed whey, solids content 1/       :

Sweet-type, human ………………..:     7,400          8,782
7,947           7.4           -9.5
:

Dry whey products                       :

Dry whey, human ………………….:    75,387         78,281
72,629          -3.7           -7.2
Dry whey, animal …………………:     4,128          1,029
1,202         -70.9           16.8
Dry whey, total ………………….:    79,515         79,310
73,831          -7.1           -6.9
:

Reduced lactose and minerals            :

Human …………………………..:     1,908          2,836
2,778          45.6           -2.0
Animal ………………………….:     5,617          6,292
6,778          20.7            7.7
:

Whey protein concentrate                :

Human 2/ ………………………..:    39,563         42,809
44,171          11.6            3.2
Animal 2/ ……………………….:       702            986
832          18.5          -15.6
Total 2/ ………………………..:    40,265         43,795
45,003          11.8            2.8
25.0-49.9 percent 3/ ……………:    21,085         23,988
23,164           9.9           -3.4
50.0-89.9 percent 3/ ……………:    19,180         19,807
21,839          13.9           10.3
:

Whey protein isolates 4/ ……………:     7,747          6,822
6,862         -11.4            0.6
:

Lactose, human and animal …………..:    86,088        101,186
100,277          16.5           -0.9
:

Manufacturers’ stocks end of month 5/   :

Dry whey products                       :

Dry whey, human ………………….:    64,262         60,468
61,093          -4.9            1.0
Dry whey, animal …………………:     3,550            619
727         -79.5           17.4
Dry whey, total ………………….:    67,812         61,087
61,820          -8.8            1.2
:

Reduced Lactose and minerals            :

Human and animal 6/ ……………….:     8,936          9,911
9,537           6.7           -3.8
:

Whey protein concentrate                :

Human 2/ ………………………..:    51,258         54,228
59,431          15.9            9.6
Animal 2/ ……………………….:     2,079          1,559
1,502         -27.8           -3.7
Total 2/ ………………………..:    53,337         55,787
60,933          14.2            9.2
25.0-49.9 percent 3/ ……………:    20,602         27,775
28,982          40.7            4.3
50.0-89.9 percent 3/ ……………:    32,735         28,012
31,951          -2.4           14.1
:

Whey protein isolates 4/ ……………:     9,942          9,831
9,825          -1.2           -0.1
:

Lactose, human and animal …………..:    88,195        114,324
113,792          29.0           -0.5
:      ——— cents per pound
——–          — cents change —
:

Manufacturers’ selling price 7/         :

Dry whey, animal …………………..:      40.3           46.9
38.8          -1.6           -8.1
—————————————————————————-
—————————————
1/ Final marketable product only. Does not include quantity used or shipped
to another plant for further
processing into dry whey or modified whey products. Does not include
sweet-type, animal whey.
2/ Whey protein concentrate, 25.0 to 89.9 percent.

3/ Whey protein concentrate, human and animal.

4/ Whey protein isolate, 90.0 percent or greater.

5/ Stocks held by manufacturers at all points and in transit.

6/ Reduced lactose and minerals stocks combined to avoid disclosure of
individual operations.
7/ Prices for bulk goods, f.o.b. plant. Average monthly prices reported by
firms.

Condensed and Dry Milk Products Production, Stocks, and Shipments – United
States: July 2013 and 2014
—————————————————————————-
—————————————
:              :              :
:         Change from
:     July     :     June     :
July     :—————————–
Product                :     2013     :     2014     :
2014     :     July     :     June
:              :              :
:     2013     :     2014
—————————————————————————-
—————————————
:   ———— 1,000 pounds
———–         —— percent —–
Production                              :

Bulk condensed milk                     :

Skim, unsweetened ………………..:   157,855        171,485
151,559          -4.0          -11.6
:

Dry milk products                       :

Dry buttermilk, total …………….:     8,406          7,951
7,551         -10.2           -5.0
Dry skim milk, animal …………….:       924          1,065
1,019          10.3           -4.3
Dry whole milk …………………..:     9,229         11,746
8,721          -5.5          -25.8
Milk protein concentrate, total 1/ …:     4,979         15,544
10,464         110.2          -32.7
Nonfat dry milk, human ……………:   116,616        148,424
166,421          42.7           12.1
Skim milk powder, total 2/ ………..:    53,131         51,783
27,277         -48.7          -47.3
:

Manufacturers’ stocks end-of-month 3/   :

Dry milk products                       :

Dry buttermilk, total …………….:    10,291         19,586
17,098          66.1          -12.7
Dry skim milk, animal …………….:     1,573          2,869
2,111          34.2          -26.4
Dry whole milk …………………..:     9,220         14,405
14,762          60.1            2.5
Nonfat dry milk, human ……………:   206,385        228,931
250,424          21.3            9.4
:

Manufacturers’ shipments 4/             :

Dry milk products                       :

Nonfat dry milk, human ……………:   130,090        131,929
133,661           2.7            1.3
—————————————————————————-
—————————————
1/ Dry milk protein concentrate, 40-89.9 percent.

2/ Includes protein standardized and blends.

3/ Stocks held by manufacturers at all points and in transit.

4/ For dry products, shipments of bulk goods.

Dairy Products Production by Product and Month – United States: 2013 and
2014
[Blank data cells indicate estimation period has not yet begun]
—————————————————————————-
————–
:          By month           :
Cumulative
Product and month
:—————————–——————————
:          :          :Change :          :
:Change
:   2013   :   2014   : from  :   2013   :
2014   : from
:          :          : 2013  :          :
: 2013
—————————————————————————-
————–
: — 1,000 pounds —   percent — 1,000
pounds —  percent
Total cheese                  :

January ………………..: 931,558    952,986     2.3      931,558
952,986    2.3
February ……………….: 848,479    850,911     0.3    1,780,037
1,803,897    1.3
March ………………….: 954,147    963,632     1.0    2,734,184
2,767,529    1.2
April ………………….: 929,536    952,706     2.5    3,663,720
3,720,235    1.5
May ……………………: 943,763    966,968     2.5    4,607,483
4,687,203    1.7
June …………………..: 912,087    945,303     3.6    5,519,570
5,632,506    2.0
July …………………..: 893,794    956,359     7.0    6,413,364
6,588,865    2.7
August …………………: 931,591                       7,344,955

September ………………: 899,533                       8,244,488

October ………………..: 955,088                       9,199,576

November ……………….: 922,370                      10,121,946

December ……………….: 979,189                      11,101,135

:

Total American cheese types 1/:

January ………………..: 377,157    380,374     0.9      377,157
380,374    0.9
February ……………….: 347,159    340,745    -1.8      724,316
721,119   -0.4
March ………………….: 384,669    379,309    -1.4    1,108,985
1,100,428   -0.8
April ………………….: 376,709    376,785       –    1,485,694
1,477,213   -0.6
May ……………………: 387,521    391,349     1.0    1,873,215
1,868,562   -0.2
June …………………..: 362,898    375,103     3.4    2,236,113
2,243,665    0.3
July …………………..: 345,652    378,468     9.5    2,581,765
2,622,133    1.6
August …………………: 381,063                       2,962,828

September ………………: 347,378                       3,310,206

October ………………..: 371,482                       3,681,688

November ……………….: 356,145                       4,037,833

December ……………….: 381,405                       4,419,238

:

Cheddar cheese                :

January ………………..: 280,844    277,089    -1.3      280,844
277,089   -1.3
February ……………….: 251,874    248,829    -1.2      532,718
525,918   -1.3
March ………………….: 284,021    277,503    -2.3      816,739
803,421   -1.6
April ………………….: 278,961    282,664     1.3    1,095,700
1,086,085   -0.9
May ……………………: 281,236    287,949     2.4    1,376,936
1,374,034   -0.2
June …………………..: 259,549    274,315     5.7    1,636,485
1,648,349    0.7
July …………………..: 246,749    269,481     9.2    1,883,234
1,917,830    1.8
August …………………: 269,684                       2,152,918

September ………………: 241,616                       2,394,534

October ………………..: 268,854                       2,663,388

November ……………….: 252,136                       2,915,524

December ……………….: 273,693                       3,189,217

—————————————————————————-
————–
See footnote(s) at end of table.
–continued

Dairy Products Production by Product and Month – United States:
2013 and 2014 (continued)
[Blank data cells indicate estimation period has not yet begun]
—————————————————————————-
———-
:         By month          :
Cumulative
Product and month
:—————————–————————–
:         :         :Change :         :
:Change
:  2013   :  2014   : from  :  2013   :  2014
: from
:         :         : 2013  :         :
: 2013
—————————————————————————-
———-
:    1,000 pounds    percent — 1,000 pounds
— percent
Total Italian cheese types    :

January ………………..: 400,822   420,316    4.9     400,822
420,316   4.9
February ……………….: 359,525   374,134    4.1     760,347
794,450   4.5
March ………………….: 412,833   426,014    3.2   1,173,180
1,220,464   4.0
April ………………….: 393,520   415,377    5.6   1,566,700
1,635,841   4.4
May ……………………: 393,568   414,388    5.3   1,960,268
2,050,229   4.6
June …………………..: 392,249   406,058    3.5   2,352,517
2,456,287   4.4
July …………………..: 391,393   408,647    4.4   2,743,910
2,864,934   4.4
August …………………: 381,612                    3,125,522

September ………………: 384,608                    3,510,130

October ………………..: 408,734                    3,918,864

November ……………….: 390,179                    4,309,043

December ……………….: 426,240                    4,735,283

:

Mozzarella                    :

January ………………..: 311,786   332,420    6.6     311,786
332,420   6.6
February ……………….: 278,506   299,852    7.7     590,292
632,272   7.1
March ………………….: 323,043   334,358    3.5     913,335
966,630   5.8
April ………………….: 302,585   329,865    9.0   1,215,920
1,296,495   6.6
May ……………………: 307,050   330,035    7.5   1,522,970
1,626,530   6.8
June …………………..: 308,061   325,093    5.5   1,831,031
1,951,623   6.6
July …………………..: 307,906   326,183    5.9   2,138,937
2,277,806   6.5
August …………………: 296,431                    2,435,368

September ………………: 302,013                    2,737,381

October ………………..: 318,853                    3,056,234

November ……………….: 307,550                    3,363,784

December ……………….: 335,670                    3,699,454

:

Other Italian cheese types    :

January ………………..:   5,760     5,789    0.5       5,760
5,789   0.5
February ……………….:   5,050     5,878   16.4      10,810
11,667   7.9
March ………………….:   6,168     6,941   12.5      16,978
18,608   9.6
April ………………….:   5,476     6,296   15.0      22,454
24,904  10.9
May ……………………:   5,340     5,945   11.3      27,794
30,849  11.0
June …………………..:   5,797     6,103    5.3      33,591
36,952  10.0
July …………………..:   5,532     5,739    3.7      39,123
42,691   9.1
August …………………:   6,175                       45,298

September ………………:   5,513                       50,811

October ………………..:   6,376                       57,187

November ……………….:   6,124                       63,311

December ……………….:   6,289                       69,600

—————————————————————————-
———-
See footnote(s) at end of table.
–continued

Dairy Products Production by Product and Month – United States:
2013 and 2014 (continued)
[Blank data cells indicate estimation period has not yet begun]
—————————————————————————-
———-
:         By month          :
Cumulative
Product and month
:—————————–————————–
:         :         :Change :         :
:Change
:  2013   :  2014   : from  :  2013   :  2014
: from
:         :         : 2013  :         :
: 2013
—————————————————————————-
———-
:    1,000 pounds    percent — 1,000 pounds
— percent
Butter                        :

January ………………..: 188,037   182,444    -3.0    188,037
182,444  -3.0
February ……………….: 173,335   163,916    -5.4    361,372
346,360  -4.2
March ………………….: 181,421   165,396    -8.8    542,793
511,756  -5.7
April ………………….: 166,658   165,753    -0.5    709,451
677,509  -4.5
May ……………………: 163,785   164,465     0.4    873,236
841,974  -3.6
June …………………..: 140,124   140,390     0.2  1,013,360
982,364  -3.1
July …………………..: 132,746   136,191     2.6  1,146,106
1,118,555  -2.4
August …………………: 134,370                    1,280,476

September ………………: 132,232                    1,412,708

October ………………..: 145,886                    1,558,594

November ……………….: 142,192                    1,700,786

December ……………….: 161,730                    1,862,516

:

Nonfat dry milk, human        :

January ………………..: 142,799   138,858    -2.8    142,799
138,858  -2.8
February ……………….: 137,674   140,559     2.1    280,473
279,417  -0.4
March ………………….: 146,576   162,649    11.0    427,049
442,066   3.5
April ………………….: 160,117   158,614    -0.9    587,166
600,680   2.3
May ……………………: 150,531   163,255     8.5    737,697
763,935   3.6
June …………………..: 130,901   148,424    13.4    868,598
912,359   5.0
July …………………..: 116,616   166,421    42.7    985,214
1,078,780   9.5
August …………………: 106,039                    1,091,253

September ………………:  74,026                    1,165,279

October ………………..:  85,830                    1,251,109

November ……………….: 101,185                    1,352,294

December ……………….: 125,570                    1,477,864

:

Skim milk powders 2/          :

January ………………..:  47,980    58,830    22.6     47,980
58,830  22.6
February ……………….:  43,178    35,384   -18.1     91,158
94,214   3.4
March ………………….:  47,546    42,620   -10.4    138,704
136,834  -1.3
April ………………….:  39,751    48,714    22.5    178,455
185,548   4.0
May ……………………:  54,787    58,204     6.2    233,242
243,752   4.5
June …………………..:  58,217    51,783   -11.1    291,459
295,535   1.4
July …………………..:  53,131    27,277   -48.7    344,590
322,812  -6.3
August …………………:  55,074                      399,664

September ………………:  54,234                      453,898

October ………………..:  62,402                      516,300

November ……………….:  56,227                      572,527

December ……………….:  58,162                      630,689

—————————————————————————-
———-
See footnote(s) at end of table.
–continued

Dairy Products Production by Product and Month – United States:
2013 and 2014 (continued)
[Blank data cells indicate estimation period has not yet begun]
—————————————————————————-
————
:         By month          :
Cumulative
Product and month
:—————————–————————–
:         :         :Change :         :
:Change
:  2013   :  2014   : from  :  2013   :
2014   : from
:         :         : 2013  :         :
: 2013
—————————————————————————-
————
:    1,000 pounds    percent — 1,000 pounds
—  percent
Dry whey, total 3/              :

January ………………….: 90,663     70,010   -22.8     90,663
70,010   -22.8
February …………………: 80,471     62,092   -22.8    171,134
132,102   -22.8
March ……………………: 87,631     71,504   -18.4    258,765
203,606   -21.3
April ……………………: 85,400     75,754   -11.3    344,165
279,360   -18.8
May ……………………..: 79,654     82,480     3.5    423,819
361,840   -14.6
June …………………….: 79,564     79,310    -0.3    503,383
441,150   -12.4
July …………………….: 79,515     73,831    -7.1    582,898
514,981   -11.7
August …………………..: 75,832                       658,730

September ………………..: 72,334                       731,064

October ………………….: 71,460                       802,524

November …………………: 74,176                       876,700

December …………………: 84,320                       961,020

:

Lactose, human and animal       :

January ………………….: 85,262     96,929    13.7     85,262
96,929    13.7
February …………………: 74,832     89,463    19.6    160,094
186,392    16.4
March ……………………: 89,435     99,746    11.5    249,529
286,138    14.7
April ……………………: 84,768     91,677     8.2    334,297
377,815    13.0
May ……………………..: 87,184     97,392    11.7    421,481
475,207    12.7
June …………………….: 88,686    101,186    14.1    510,167
576,393    13.0
July …………………….: 86,088    100,277    16.5    596,255
676,670    13.5
August …………………..: 86,433                       682,688

September ………………..: 88,005                       770,693

October ………………….: 89,171                       859,864

November …………………: 86,706                       946,570

December …………………: 92,614                     1,039,184

:

Whey protein concentrate, total :

January ………………….: 39,262     47,041    19.8     39,262
47,041    19.8
February …………………: 36,941     42,174    14.2     76,203
89,215    17.1
March ……………………: 41,742     44,796     7.3    117,945
134,011    13.6
April ……………………: 40,396     45,725    13.2    158,341
179,736    13.5
May ……………………..: 43,391     45,986     6.0    201,732
225,722    11.9
June …………………….: 41,501     43,795     5.5    243,233
269,517    10.8
July …………………….: 40,265     45,003    11.8    283,498
314,520    10.9
August …………………..: 39,461                       322,959

September ………………..: 39,386                       362,345

October ………………….: 45,542                       407,887

November …………………: 43,194                       451,081

December …………………: 46,567                       497,648

—————————————————————————-
————
See footnote(s) at end of table.
–continued

Dairy Products Production by Product and Month – United States:
2013 and 2014 (continued)
[Blank data cells indicate estimation period has not yet begun]
—————————————————————————-
———-
:         By month          :
Cumulative
Product and month
:—————————–————————–
:         :         :Change :         :
:Change
:  2013   :  2014   : from  :  2013   :  2014
: from
:         :         : 2013  :         :
: 2013
—————————————————————————-
———-
:    1,000 pounds    percent — 1,000 pounds
—  percent
Cottage cheese, cream         :

January ………………..:  26,946    25,344    -5.9     26,946
25,344    -5.9
February ……………….:  23,811    22,639    -4.9     50,757
47,983    -5.5
March ………………….:  25,342    24,953    -1.5     76,099
72,936    -4.2
April ………………….:  24,568    24,503    -0.3    100,667
97,439    -3.2
May ……………………:  25,984    25,140    -3.2    126,651
122,579    -3.2
June …………………..:  23,181    24,765     6.8    149,832
147,344    -1.7
July …………………..:  26,152    25,443    -2.7    175,984
172,787    -1.8
August …………………:  26,599                      202,583

September ………………:  24,379                      226,962

October ………………..:  24,925                      251,887

November ……………….:  22,248                      274,135

December ……………….:  22,068                      296,203

:

Cottage cheese, lowfat        :

January ………………..:  33,686    29,445   -12.6     33,686
29,445   -12.6
February ……………….:  28,005    27,427    -2.1     61,691
56,872    -7.8
March ………………….:  29,674    29,527    -0.5     91,365
86,399    -5.4
April ………………….:  30,478    28,856    -5.3    121,843
115,255    -5.4
May ……………………:  31,039    29,723    -4.2    152,882
144,978    -5.2
June …………………..:  28,515    30,333     6.4    181,397
175,311    -3.4
July …………………..:  30,886    29,854    -3.3    212,283
205,165    -3.4
August …………………:  30,399                      242,682

September ………………:  29,064                      271,746

October ………………..:  29,494                      301,240

November ……………….:  25,437                      326,677

December ……………….:  26,209                      352,886

:

Sour cream                    :

January ………………..: 107,329   107,891     0.5    107,329
107,891     0.5
February ……………….:  75,905    76,459     0.7    183,234
184,350     0.6
March ………………….:  85,962    86,131     0.2    269,196
270,481     0.5
April ………………….:  80,381    87,372     8.7    349,577
357,853     2.4
May ……………………:  91,901    88,028    -4.2    441,478
445,881     1.0
June …………………..:  82,585    86,598     4.9    524,063
532,479     1.6
July …………………..:  86,731    86,539    -0.2    610,794
619,018     1.3
August …………………:  88,387                      699,181

September ………………:  83,061                      782,242

October ………………..:  96,496                      878,738

November ……………….:  97,839                      976,577

December ……………….:  97,172                    1,073,749

—————————————————————————-
———-
See footnote(s) at end of table.
–continued

Dairy Products Production by Product and Month – United States:
2013 and 2014 (continued)
[Blank data cells indicate estimation period has not yet begun]
—————————————————————————-
———-
:         By month          :
Cumulative
Product and month
:—————————–————————–
:         :         :Change :         :
:Change
:  2013   :  2014   : from  :  2013   :  2014
: from
:         :         : 2013  :         :
: 2013
—————————————————————————-
———-
:   1,000 gallons    percent    1,000 gallons
percent
Ice cream, regular hard       :

January ………………..: 56,582    55,439     -2.0    56,582
55,439    -2.0
February ……………….: 63,062    58,610     -7.1   119,644
114,049    -4.7
March ………………….: 71,935    68,501     -4.8   191,579
182,550    -4.7
April ………………….: 72,195    68,714     -4.8   263,774
251,264    -4.7
May ……………………: 76,786    69,972     -8.9   340,560
321,236    -5.7
June …………………..: 77,783    73,470     -5.5   418,343
394,706    -5.7
July …………………..: 77,278    72,822     -5.8   495,621
467,528    -5.7
August …………………: 72,648                      568,269

September ………………: 62,774                      631,043

October ………………..: 65,276                      696,319

November ……………….: 52,882                      749,201

December ……………….: 43,433                      792,634

:

Ice cream, lowfat total       :

January ………………..: 29,910    25,506    -14.7    29,910
25,506   -14.7
February ……………….: 30,080    29,648     -1.4    59,990
55,154    -8.1
March ………………….: 36,775    35,007     -4.8    96,765
90,161    -6.8
April ………………….: 38,820    39,161      0.9   135,585
129,322    -4.6
May ……………………: 42,534    39,220     -7.8   178,119
168,542    -5.4
June …………………..: 44,507    44,267     -0.5   222,626
212,809    -4.4
July …………………..: 41,509    43,760      5.4   264,135
256,569    -2.9
August …………………: 38,658                      302,793

September ………………: 33,261                      336,054

October ………………..: 30,134                      366,188

November ……………….: 25,156                      391,344

December ……………….: 22,559                      413,903

:

Sherbet, hard                 :

January ………………..:  3,100     2,915     -6.0     3,100
2,915    -6.0
February ……………….:  3,455     3,355     -2.9     6,555
6,270    -4.3
March ………………….:  4,458     4,208     -5.6    11,013
10,478    -4.9
April ………………….:  4,511     4,042    -10.4    15,524
14,520    -6.5
May ……………………:  4,613     3,710    -19.6    20,137
18,230    -9.5
June …………………..:  4,619     4,260     -7.8    24,756
22,490    -9.2
July …………………..:  4,208     4,053     -3.7    28,964
26,543    -8.4
August …………………:  3,675                       32,639

September ………………:  3,105                       35,744

October ………………..:  3,264                       39,008

November ……………….:  2,509                       41,517

December ……………….:  2,058                       43,575

—————————————————————————-
———-
See footnote(s) at end of table.
–continued

Dairy Products Production by Product and Month – United States:
2013 and 2014 (continued)
[Blank data cells indicate estimation period has not yet begun]
—————————————————————————-
———-
:         By month          :
Cumulative
Product and month
:—————————–————————–
:         :         :Change :         :
:Change
:  2013   :  2014   : from  :  2013   :  2014
: from
:         :         : 2013  :         :
: 2013
—————————————————————————-
———-
:    1,000 pounds    percent — 1,000 pounds
— percent
Yogurt, plain and flavored    :

January ………………..: 389,927   395,302     1.4    389,927
395,302    1.4
February ……………….: 367,232   392,812     7.0    757,159
788,114    4.1
March ………………….: 427,747   447,683     4.7  1,184,906
1,235,797    4.3
April ………………….: 387,956   397,716     2.5  1,572,862
1,633,513    3.9
May ……………………: 404,040   408,531     1.1  1,976,902
2,042,044    3.3
June …………………..: 397,221   396,260    -0.2  2,374,123
2,438,304    2.7
July …………………..: 395,216   387,505    -2.0  2,769,339
2,825,809    2.0
August …………………: 421,332                    3,190,671

September ………………: 433,913                    3,624,584

October ………………..: 377,431                    4,002,015

November ……………….: 330,906                    4,332,921

December ……………….: 384,714                    4,717,635

:

:    1,000 gallons   percent      1,000
gallons  percent
:

Frozen yogurt, total          :

January ………………..:   5,757     4,518   -21.5      5,757
4,518  -21.5
February ……………….:   6,607     5,651   -14.5     12,364
10,169  -17.8
March ………………….:   7,719     6,168   -20.1     20,083
16,337  -18.7
April ………………….:   7,772     6,052   -22.1     27,855
22,389  -19.6
May ……………………:   8,763     6,541   -25.4     36,618
28,930  -21.0
June …………………..:   8,748     6,749   -22.9     45,366
35,679  -21.4
July …………………..:   7,746     5,872   -24.2     53,112
41,551  -21.8
August …………………:   6,655                       59,767

September ………………:   5,667                       65,434

October ………………..:   5,670                       71,104

November ……………….:   4,488                       75,592

December ……………….:   4,783                       80,375

—————————————————————————-
———-
–  Represents zero.

1/ Includes Cheddar, Colby, Monterey, and Jack.

2/ Includes protein standardized and blends.

3/ Excludes all modified dry whey products.

Total Cheese Production Excluding Cottage Cheese – States and United States:
July 2013 and 2014
—————————————————————————-
—-
:             :             :             :     Change from

:    July     :    June     :    July
:———————
State     :    2013     :    2014     :    2014     :   July   :
June
:             :             :             :   2013   :
2014
—————————————————————————-
—-
:   ———– 1,000 pounds ———-       — percent
—
:

California …..:   188,617       196,064       199,417        5.7
1.7
Idaho ……….:    73,256        83,446        76,582        4.5
-8.2
Illinois …….:     5,393         5,670         6,404       18.7
12.9
Iowa ………..:    21,231        21,869        24,101       13.5
10.2
Minnesota ……:    54,014        55,020        55,080        2.0
0.1
New Mexico …..:    63,687        62,553        64,253        0.9
2.7
New York …….:    58,944        65,702        59,957        1.7
-8.7
Ohio ………..:    16,124        15,911        16,568        2.8
4.1
Pennsylvania …:    34,174        34,570        34,543        1.1
-0.1
South Dakota …:    22,093        22,911        23,082        4.5
0.7
Vermont ……..:    11,058        11,591        11,465        3.7
-1.1
Wisconsin ……:   234,520       234,216       245,206        4.6
4.7
:

Other States 1/ :   110,683       135,780       139,701       26.2
2.9
:

United States ..:   893,794       945,303       956,359        7.0
1.2
:

Atlantic …….:   112,644       120,595       112,543       -0.1
-6.7
Central ……..:   397,185       412,097       430,879        8.5
4.6
West ………..:   383,965       412,611       412,937        7.5
0.1
—————————————————————————-
—-
1/ States not shown when fewer than 3 plants reported or individual plant

operations could be disclosed.

American Cheese Production – States and United States: July 2013 and 2014
—————————————————————————-
—-
:             :             :             :     Change from

:    July     :    June     :    July
:———————
State     :    2013     :    2014     :    2014     :   July   :
June
:             :             :             :   2013   :
2014
—————————————————————————-
—-
:   ———– 1,000 pounds ———-       — percent
—
:

California …..:    50,487        50,296        50,500          –
0.4
Idaho ……….:    48,797        56,468        51,245        5.0
-9.2
Iowa ………..:    13,902        15,152        16,706       20.2
10.3
Oregon ………:    15,974        16,451        16,100        0.8
-2.1
Wisconsin ……:    67,363        69,959        71,100        5.5
1.6
:

Other States 1/ :   149,129       166,777       172,817       15.9
3.6
:

United States ..:   345,652       375,103       378,468        9.5
0.9
:

Atlantic …….:    17,546        18,396        18,417        5.0
0.1
Central ……..:   156,487       180,124       185,348       18.4
2.9
West ………..:   171,619       176,583       174,703        1.8
-1.1
—————————————————————————-
—-
–  Represents zero.

1/ States not shown when fewer than 3 plants reported or individual plant

operations could be disclosed.

Cheddar Cheese Production – States and United States: July 2013 and 2014
—————————————————————————-
—-
:             :             :             :     Change from

:    July     :    June     :    July
:———————
State     :    2013     :    2014     :    2014     :   July   :
June
:             :             :             :   2013   :
2014
—————————————————————————-
—-
:   ———– 1,000 pounds ———-       — percent
—
:

California …..:    31,232        29,456        29,687       -4.9
0.8
Idaho ……….:    37,976        43,331        37,052       -2.4
-14.5
Iowa ………..:     8,252        10,333         9,816       19.0
-5.0
Minnesota ……:    43,003        43,812        43,907        2.1
0.2
Wisconsin ……:    45,484        47,397        47,700        4.9
0.6
:

Other States 1/ :    80,802        99,986       101,319       25.4
1.3
:

United States ..:   246,749       274,315       269,481        9.2
-1.8
:

Atlantic …….:    17,020        17,678        17,731        4.2
0.3
Central ……..:   106,721       129,598       128,961       20.8
-0.5
West ………..:   123,008       127,039       122,789       -0.2
-3.3
—————————————————————————-
—-
1/ States not shown when fewer than 3 plants reported or individual plant

operations could be disclosed.

Total Italian Cheese Production – States and United States: July 2013 and
2014
—————————————————————————-
—-
:             :             :             :     Change from

:    July     :    June     :    July
:———————
State     :    2013     :    2014     :    2014     :   July   :
June
:             :             :             :   2013   :
2014
—————————————————————————-
—-
:   ———– 1,000 pounds ———-       — percent
—
:

California …..:   120,703       126,344       129,997        7.7
2.9
Idaho ……….:    19,774        21,274        19,799        0.1
-6.9
New York …….:    27,683        29,195        26,880       -2.9
-7.9
Pennsylvania …:    21,164        22,353        20,884       -1.3
-6.6
Wisconsin ……:   117,389       115,809       120,260        2.4
3.8
:

Other States 1/ :    84,680        91,083        90,827        7.3
-0.3
:

United States ..:   391,393       406,058       408,647        4.4
0.6
:

Atlantic …….:    55,526        58,579        52,596       -5.3
-10.2
Central ……..:   159,193       153,576       158,517       -0.4
3.2
West ………..:   176,674       193,903       197,534       11.8
1.9
—————————————————————————-
—-
1/ States not shown when fewer than 3 plants reported or individual plant

operations could be disclosed.

Mozzarella Cheese Production – States and United States: July 2013 and 2014
—————————————————————————-
—-
:             :             :             :     Change from

:    July     :    June     :    July
:———————
State     :    2013     :    2014     :    2014     :   July   :
June
:             :             :             :   2013   :
2014
—————————————————————————-
—-
:   ———– 1,000 pounds ———-       — percent
—
:

California …..:   110,138       116,533       119,625        8.6
2.7
Idaho ……….:    17,592        20,285        18,995        8.0
-6.4
New York …….:    16,317        17,902        15,577       -4.5
-13.0
Pennsylvania …:    18,337        19,378        17,427       -5.0
-10.1
Wisconsin ……:    81,747        79,581        82,700        1.2
3.9
:

Other States 1/ :    63,775        71,414        71,859       12.7
0.6
:

United States ..:   307,906       325,093       326,183        5.9
0.3
:

Atlantic …….:    38,455        40,994        35,400       -7.9
-13.6
Central ……..:   107,139       102,516       105,969       -1.1
3.4
West ………..:   162,312       181,583       184,814       13.9
1.8
—————————————————————————-
—-
1/ States not shown when fewer than 3 plants reported or individual plant

operations could be disclosed.

Butter Production – States and United States: July 2013 and 2014
—————————————————————————-
—-
:             :             :             :     Change from

:    July     :    June     :    July
:———————
State     :    2013     :    2014     :    2014     :   July   :
June
:             :             :             :   2013   :
2014
—————————————————————————-
—-
:   ———– 1,000 pounds ———-       — percent
—
:

California …..:    46,977        48,937        44,071       -6.2
-9.9
Pennsylvania …:     5,530         7,688         7,581       37.1
-1.4
:

Other States 1/ :    80,239        83,765        84,539        5.4
0.9
:

United States ..:   132,746       140,390       136,191        2.6
-3.0
:

Atlantic …….:    10,287        13,097        12,321       19.8
-5.9
Central ……..:    51,189        53,020        53,435        4.4
0.8
West ………..:    71,270        74,273        70,435       -1.2
-5.2
—————————————————————————-
—-
1/ States not shown when fewer than 3 plants reported or individual plant

operations could be disclosed.

Nonfat Dry Milk (Human) Production – States and United States:
July 2013 and 2014
—————————————————————————-
—-
:             :             :             :     Change from

:    July     :    June     :    July
:———————
State     :    2013     :    2014     :    2014     :   July   :
June
:             :             :             :   2013   :
2014
—————————————————————————-
—-
:   ———– 1,000 pounds ———-       — percent
—
:

California …..:    41,206        56,362        78,180       89.7
38.7
:

Other States 1/ :    75,410        92,062        88,241       17.0
-4.2
:

United States ..:   116,616       148,424       166,421       42.7
12.1
:

Atlantic …….:    14,842        27,337        28,215       90.1
3.2
Central ……..:    20,964        25,050        24,425       16.5
-2.5
West ………..:    80,810        96,037       113,781       40.8
18.5
—————————————————————————-
—-
1/ States not shown when fewer than 3 plants reported or individual plant

operations could be disclosed.

Dry Whey (Human) Production – States and United States: July 2013 and 2014
—————————————————————————-
—-
:             :             :             :     Change from

:    July     :    June     :    July
:———————
State     :    2013     :    2014     :    2014     :   July   :
June
:             :             :             :   2013   :
2014
—————————————————————————-
—-
:   ———- 1,000 pounds ———-        — percent
—
:

New York …….:   11,833        13,013        11,989         1.3
-7.9
Wisconsin ……:   25,545        24,391        23,985        -6.1
-1.7
:

Other States 1/ :   38,009        40,877        36,655        -3.6
-10.3
:

United States ..:   75,387        78,281        72,629        -3.7
-7.2
:

Atlantic …….:   20,895        22,520        21,550         3.1
-4.3
Central ……..:   37,011        34,990        34,848        -5.8
-0.4
West ………..:   17,481        20,771        16,231        -7.2
-21.9
—————————————————————————-
—-
1/ States not shown when fewer than 3 plants reported or individual plant

operations could be disclosed.

Ice Cream, Regular (Hard) Production – States and United States: July 2013
and 2014
—————————————————————————-
——–
:             :             :             :     Change
from
:    July     :    June     :    July
:———————
State       :    2013     :    2014     :    2014     :   July   :
June
:             :             :             :   2013   :
2014
—————————————————————————-
——–
:   ———- 1,000 gallons ———       —-
percent —
:

California ………:   13,140        12,901        12,244        -6.8
-5.1
Missouri ………..:    2,430         2,974         2,408        -0.9
-19.0
Ohio ……………:    2,201         2,128         2,316         5.2
8.8
Oregon ………….:    1,205         1,151         1,345        11.6
16.9
Pennsylvania …….:    3,855         3,422         3,863         0.2
12.9
Wisconsin ……….:    2,795         2,383         2,326       -16.8
-2.4
:

Other States 1/ ….:   51,652        48,511        48,320        -6.5
-0.4
:

United States ……:   77,278        73,470        72,822        -5.8
-0.9
:

Atlantic ………..:   14,925        13,695        14,342        -3.9
4.7
Central …………:   43,114        40,800        40,743        -5.5
-0.1
West ……………:   19,239        18,975        17,737        -7.8
-6.5
—————————————————————————-
——–
1/ States not shown when fewer than 3 plants reported or individual plant

operations could be disclosed.

Statistical Methodology

Data Collection Period: Dairy products estimates are based upon survey data
collected after the close of each month. Production data are provided by the

firms producing dairy products.

Sampling frames and sample size: In 2013, there were 1,272 manufacturers
that
produced one or more dairy products. In states with small numbers of plants,

reports are received from all plants each month. In states with large
numbers
of plants, survey procedures are designed to obtain monthly reports from all

large plants and from a sample of small plants. In some states, the State
Departments of Agriculture assist in collection of data, which eliminates
duplicate reporting and reduces respondent burden.

Modes of data collection: Data are collected by mail, personal and telephone

interviews, facsimile, and via electronic mail.

Terms and definitions: Firms complete the questionnaire using standard
industry definitions and through the aid of instructions and definitions
provided on the questionnaire.

Reliability: Data for the Dairy Products report are collected by a Census of

all known manufacturers of dairy products in the United States. Firms
producing large quantities of dairy products, along with a sample of smaller

firms, are contacted monthly to collect previous month production data.
Those
small firms not contacted monthly are contacted after the close of the year
to obtain previous year production. Production of products at small firms
not
contacted monthly are estimated during the monthly survey based upon check
data, and state and national trends. Small firms are defined as those that
do
not make up a significant portion of the published total. Plants storing
nonfat dry milk and dry whey are required under Federal law as defined in
Public Laws 106-532 and 107-171 to complete the Dairy Products report.
Plants
storing these items are contacted monthly. Additionally, many state
governments have mandated that dairy plants in their state complete the
Dairy
Products report each month. Because the Dairy Products survey is a census,
sampling error should not affect the final estimates, however non-sampling
errors are possible.

Estimating Procedures: In the Regional Field Office (RFO), data reported by
firms are reviewed for reasonableness and consistency by comparing with data

reported in prior months and by data reported by other firms in the State.
Each RFO summarizes data at the Individual State level. State estimates are
submitted to the Agricultural Statistics Board (ASB) along with supporting
comments where they are compared with surrounding states, their region, and
national trends. During both RFO and ASB review, plants are sometimes
contacted again for further verification of numbers reported. After ASB
review, RFO data are summarized into a National level summary.

Revision Policy: Monthly estimates are subject to revision the month
following the preliminary estimates. Annual estimates are published in late
April in the Dairy Products Yearly Summary report which includes any
revisions made to previous 2 years of estimates. Revisions are generally due

to plant data that are received too late to be included in the current
report.

Information Contacts

Listed below are the commodity specialists in the Livestock
Branch of the National Agricultural Statistics Service to
contact for additional information. E-mail inquiries may be sent
to [email protected].

Dan Kerestes, Chief, Livestock Branch ……….. (202) 720-3570

Scott Hollis, Head, Livestock Section ……….. (202) 690-2424
Travis Averill – Cattle, Cattle on Feed …… (202) 720-3040
Doug Bounds – Hogs and Pigs ……………… (202) 720-3106
Donnie Fike – Dairy Products …………….. (202) 690-3236
Tiffany Hora – Livestock Slaughter ……….. (515) 284-4340
Mike Miller – Milk Production and Milk Cows .. (202) 720-3278
Vacant – Sheep and Goats…………………. (202) 720-3570

Access to NASS Reports

For your convenience, you may access NASS reports and products the following

ways:

All reports are available electronically, at no cost, on the NASS
web
site: http://www.nass.usda.gov

Both national and state specific reports are available via a free e-
mail subscription. To set-up this free subscription, visit
http://www.nass.usda.gov and in the “Follow NASS” box under “Receive
reports by Email,” click on “National” or “State” to select the reports
you would like to receive.

For more information on NASS surveys and reports, call the NASS Agricultural

Statistics Hotline at (800) 727-9540, 7:30 a.m. to 4:00 p.m. ET, or e-mail:
[email protected].

The U.S. Department of Agriculture (USDA) prohibits discrimination against
its customers, employees, and applicants for employment on the basis of
race,
color, national origin, age, disability, sex, gender identity, religion,
reprisal, and where applicable, political beliefs, marital status, familial
or parental status, sexual orientation, or all or part of an individual’s
income is derived from any public assistance program, or protected genetic
information in employment or in any program or activity conducted or funded
by the Department. (Not all prohibited bases will apply to all programs
and/or employment activities.)
If you wish to file a Civil Rights program complaint of discrimination,
complete the USDA Program Discrimination Complaint Form (PDF), found online
at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA
office, or call (866) 632-9992 to request the form. You may also write a
letter containing all of the information requested in the form. Send your
completed complaint form or letter to us by mail at U.S. Department of
Agriculture, Director, Office of Adjudication, 1400 Independence Avenue,
S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at
[email protected].

Broiler hatchery

By
Editor
-
0

ISSN: 1949-1840

Released September 4, 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 1 Percent

Hatcheries in the United States weekly program set 212 million eggs in
incubators during the week ending August 30, 2014, up 1 percent from a year
ago. Hatcheries in the 19 State weekly program set 204 million eggs in
incubators during the week ending August 30, 2014, up 1 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 Slightly

Broiler growers in the United States weekly program placed 174 million
chicks for meat production during the week ending August 30, 2014, up
slightly from a year ago. Broiler growers in the 19 State weekly program
placed 168 million chicks for meat production during the week ending August
30, 2014, up slightly from the year earlier. Cumulative placements from
December 29, 2013 through August 30, 2014 for the United States were 6.03
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
:—————————–———————————————-
——–
                              :  July 26,   :  August 2,  :  August 9,  :
August 16,  : August 23,  : August 30,
                              :    2014     :    2014     :    2014     :
2014     :    2014     :    2014
—————————————————————————-
————————————–
:                                    1,000
eggs
:

Alabama ………………….:    28,638        28,507        28,150
27,963        28,733        28,729
Arkansas …………………:    21,349        21,246        21,235
21,154        21,553        21,592
Delaware …………………:     4,389         4,422         4,415
4,516         4,567         4,400
Florida ………………….:     1,223         1,223         1,224
1,222         1,222         1,225
Georgia ………………….:    35,105        34,890        34,983
34,809        34,589        33,969
Kentucky …………………:     7,955         8,008         8,033
7,920         8,020         7,920
Louisiana ………………..:     3,526         3,772         3,787
3,817         3,817         3,787
Maryland …………………:     7,795         7,575         7,875
7,489         7,579         7,806
Mississippi ………………:    17,585        18,097        18,042
18,088        18,017        17,536
Missouri …………………:     8,466         8,469         8,473
8,472         8,474         8,354
:

North Carolina ……………:    21,320        20,578        20,905
21,022        21,053        20,632
Oklahoma …………………:     6,537         6,608         6,632
6,600         6,662         6,615
Pennsylvania ……………..:     4,413         4,273         4,379
4,153         4,402         4,378
South Carolina ……………:     5,122         5,159         5,257
5,497         5,166         5,123
Texas ……………………:    14,528        14,747        14,790
14,749        14,394        14,267
Virginia …………………:     6,460         6,465         6,450
6,439         6,444         6,446
California, Tennessee,        :

and West Virginia ………..:    11,340        11,564        10,308
10,914        10,817        11,221
:

19 State total ……………:   205,751       205,603       204,938
204,824       205,509       204,000
Percent of previous year …..:       102           103           101
102           101           101
:

Other States ……………..:     8,101         8,135         8,192
7,932         7,841         7,710
:

United States …………….:   213,852       213,738       213,130
212,756       213,350       211,710
Percent of previous year …..:       102           103           101
102           101           101
—————————————————————————-
————————————–

Broiler-Type Chicks Placed – 19 Selected States and United States: 2014
—————————————————————————-
————————————–
:                                    Week
ending
State
:—————————–———————————————-
——–
                              :  July 26,   :  August 2,  :  August 9,  :
August 16,  : August 23,  : August 30,
                              :    2014     :    2014     :    2014     :
2014     :    2014     :    2014
—————————————————————————-
————————————–
:                                   1,000
chicks
:

Alabama ………………….:    21,410        21,957        22,083
21,368        21,133        20,810
Arkansas …………………:    19,434        19,822        19,290
19,047        19,078        19,869
Delaware …………………:     4,974         4,551         5,281
4,267         4,621         4,790
Florida ………………….:     1,322         1,271         1,286
1,299         1,534         1,300
Georgia ………………….:    25,687        27,556        26,128
28,209        27,243        27,953
Kentucky …………………:     5,903         6,156         6,159
6,614         6,413         6,642
Louisiana ………………..:     3,416         3,387         3,265
3,145         3,318         3,331
Maryland …………………:     6,072         5,653         5,925
5,955         6,336         6,332
Mississippi ………………:    14,768        14,776        14,809
14,775        15,142        15,217
Missouri …………………:     5,882         5,605         5,627
6,529         6,196         5,987
:

North Carolina ……………:    17,355        16,761        16,234
16,849        15,812        16,660
Oklahoma …………………:     4,068         4,270         5,226
4,371         4,501         4,033
Pennsylvania ……………..:     3,482         3,798         3,699
3,641         3,568         3,590
South Carolina ……………:     4,880         4,385         5,993
4,077         4,923         4,621
Texas ……………………:    11,926        11,692        11,636
11,894        11,994        11,913
Virginia …………………:     4,909         5,455         5,047
5,916         5,311         5,331
California, Tennessee,        :

and West Virginia ………..:    11,387        11,291        11,254
10,859        10,925         9,548
:

19 State total ……………:   166,875       168,386       168,942
168,815       168,048       167,927
Percent of previous year …..:        99           100           102
101           102           100
:

Other States ……………..:     6,078         6,173         5,959
5,809         6,207         5,938
:

United States …………….:   172,953       174,559       174,901
174,624       174,255       173,865
Percent of previous year …..:        99           100           102
101           102           100

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