how to increase the qulity and quntity of the whole poultry products
Answers
Answered by
0
the United States are becoming more concerned with the nutritional value of the food they consume. But nutritional improvement per se is ineffective if the product is not consumed by the population at large. For example, there were high expectations for food yeast as a source of protein for developing countries after World War II. The production of large quantities of food yeast was realized and the protein quality was unexcelled. However, tropical workers found no appeal in a light flaky material with no gustatory attributes, and thus the project failed. Therefore, the nutritional status of a product is a function of its nutritional value and the extent of its consumption. To be of nutritional benefit to a population, there are two prerequisites for any food product: The cost must not be prohibitive, and the product must be palatable.
Poultry meat and eggs excel in both respects. Mass production of poultry meat and eggs became established through a combination of individual initiatives by private enterprise and research at land-grant colleges. Hybrid corn research at the University of Connecticut in 1911, the development of coccidiostats, the eradication of Salmonella pullorum and Mycoplasmas, the application of genetic selection through population genetics, and the introduction of high-energy feeds have all contributed to the elevation of chicken meat from its former status as a Sunday luncheon luxury meal to its current status as an everyday meal for the general public. Eggs for the breakfasts of people accustomed to hard manual labor were supplied from numerous small flocks owned by independent egg producers. Mass production by large centralized farms came about when research and development provided the technological means for ensuring feed supplies, poultry health, and the improved genetic strains that were required.
Ongoing research, keen competition, and integration of the poultry industry have held down the cost of production of poultry meat and eggs. This has given poultry a competitive edge against other animal products. Relative costs and consumption of animal products have been reported by the U.S. Department of Agriculture (USDA) and show the following trends.* The cost per pound of ready-to-cook broilers was 54.8 cents in 1940 and 81.4 cents in 1984. Choice grade beef was 75.4 cents per pound in 1940 and 239.6 cents in 1984. Pork was 54.4 cents in 1940 and 162.0 cents in 1984. Broiler meat rose 49 percent versus 218 percent for beef and 198 percent for pork. In the United States, the per capita consumption of broilers rose from 2.0 pounds in 1940 to 53.0 pounds in 1984. The per capita consumption of turkey meat rose from 2.9 pounds in 1940 to 11.4 pounds in 1984. However, the per capita consumption of eggs dropped from 391 in 1940 to 261 in 1984. This decline may be attributed to several factors, including a greater awareness of the possible link between heart disease and cholesterol.
Poultry meat and eggs excel in both respects. Mass production of poultry meat and eggs became established through a combination of individual initiatives by private enterprise and research at land-grant colleges. Hybrid corn research at the University of Connecticut in 1911, the development of coccidiostats, the eradication of Salmonella pullorum and Mycoplasmas, the application of genetic selection through population genetics, and the introduction of high-energy feeds have all contributed to the elevation of chicken meat from its former status as a Sunday luncheon luxury meal to its current status as an everyday meal for the general public. Eggs for the breakfasts of people accustomed to hard manual labor were supplied from numerous small flocks owned by independent egg producers. Mass production by large centralized farms came about when research and development provided the technological means for ensuring feed supplies, poultry health, and the improved genetic strains that were required.
Ongoing research, keen competition, and integration of the poultry industry have held down the cost of production of poultry meat and eggs. This has given poultry a competitive edge against other animal products. Relative costs and consumption of animal products have been reported by the U.S. Department of Agriculture (USDA) and show the following trends.* The cost per pound of ready-to-cook broilers was 54.8 cents in 1940 and 81.4 cents in 1984. Choice grade beef was 75.4 cents per pound in 1940 and 239.6 cents in 1984. Pork was 54.4 cents in 1940 and 162.0 cents in 1984. Broiler meat rose 49 percent versus 218 percent for beef and 198 percent for pork. In the United States, the per capita consumption of broilers rose from 2.0 pounds in 1940 to 53.0 pounds in 1984. The per capita consumption of turkey meat rose from 2.9 pounds in 1940 to 11.4 pounds in 1984. However, the per capita consumption of eggs dropped from 391 in 1940 to 261 in 1984. This decline may be attributed to several factors, including a greater awareness of the possible link between heart disease and cholesterol.
Similar questions