SPRINGDALE, AR - This holiday season, Cargill is working with three Arkansas food banks to provide local families with their Thanksgiving turkey.
Gainesville, GA – Boehringer Ingelheim (BI) is excited to announce two new team members, Dr. Roy Jacob and Dr. Claudia Osorio. Both veterinarians have specialized experience in the field of poultry medicine. Their addition to the U.S. Poultry Veterinary Services team represents the company’s commitment to enhance their customer support.
WASHINGTON, D.C. – The incidence of occupational injuries and illnesses within the poultry sector’s slaughter and processing workforce has fallen by 82 percent over the last 20 years and continues to decline according to the 2016 Injury and Illness Report recently released by the Department of Labor’s Bureau of Labor Statistics (BLS).
WASHINGTON — Rep. Mike Conaway (R-Texas) assured members at the National Chicken Council’s annual convention here that he’d look out for the industry’s interests in the 2018 farm bill negotiations, but he also cautioned there would be a lot less money to work with than legislators had when they drafted the 2014 bill.
U.S. Poultry & Egg Association said it has developed documents to assist poultry and egg producers in making a good faith estimate of air emissions for new federal reporting requirements on the release of hazardous substances from farm animal waste.
TULSA, OK., For the seventh consecutive year, Lift Up America, The University of Tulsa and Tyson Foods will donate more than 30,000 pounds of protein to more than 40 partner programs serviced through the Community Food Bank of Eastern Oklahoma as part of an effort to feed people in need and promote public awareness of hunger in America.
Select Genetics held its official groundbreaking ceremony for the new 118,000 square foot hatchery being built in Terra Haute, Indiana. When completed in the summer of 2018 this will be the largest turkey incubation and hatching facility in the world.
Back in 2013, less than 5% of the chicken produced in the US was raised without antibiotics. Most of it came from small, regional commercial poultry companies. A few large integrators dabbled in antibiotic-free, or ABF, production, either to tap emerging markets or to gain some experience — just in case the day came when they’d have to stop using antibiotics.
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