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Author: George Burnet Rogers Publisher: Forgotten Books ISBN: 9780365590187 Category : Business & Economics Languages : en Pages : 20
Book Description
Excerpt from Costs and Efficiency in Turkey Processing Plants Lowest costs per pound were found among plants processmg good-quaht)r heav')r young hens and tomso Higher costs resulted when breeders and fryer-roaster turkeys were processed. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: George Burnet Rogers Publisher: Forgotten Books ISBN: 9780365590187 Category : Business & Economics Languages : en Pages : 20
Book Description
Excerpt from Costs and Efficiency in Turkey Processing Plants Lowest costs per pound were found among plants processmg good-quaht)r heav')r young hens and tomso Higher costs resulted when breeders and fryer-roaster turkeys were processed. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: William Wesley Gallimore Publisher: Forgotten Books ISBN: 9780428655945 Category : Business & Economics Languages : en Pages : 62
Book Description
Excerpt from The Turkey Industry: Structure, Practices, and Costs Turkey production has also become more vertically coordinated - that is, the various stages of production and marketing have become more closely linked. In most areas, processing plants have been increased in size to take advantage of economies of scale, and with the increase in size, marketing agreements and contracts have been used to better schedule production and to assure a de pendable supply of turkeys. Feed firms have also used contracts as a means of expanding production. These feed firms have either acquired their own pro cessing facilities or have used contracts or agreements to coordinate their production with processors. Also, processors and feed mills raise turkeys on farms either owned or leased by the firms. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: V. S. Asmundson Publisher: Forgotten Books ISBN: 9780260714602 Category : Languages : en Pages : 82
Book Description
Excerpt from Turkey Production in California The turkey industry in California is a well-established branch of agri culture. Like many other agricultural enterprises of the state, the turkey industry is highly specialized. Thus, while there are many small farm flocks, a high percentage of the turkeys are raised in large units on farms where turkeys are the main source of revenue. Naturally, many problems face such an industry. These problems are at present the subject of much research activity and, in consequence, knowledge in many fields of direct interest to those engaged in the turkey industry is rapidly increasing. In the following pages, useful informa tion gathered from the experience of those engaged in various phases of the turkey industry, from the literature, and from work in progress in the California Agricultural Experiment Station, is presented. Growth of the Turkey Industry. - Turkey raising developed first in the New England states and gradually spread with settlers to other sec tions of the country. Turkey production was for a long time confined to small farm flocks in California and elsewhere, although commercial fiocks (that is, the production of turkeys as the main enterprise) were reported as early as 1888 in this state. For a long time, however, there was little progress in the turkey industry, and in fact, according to cen sus figures, some decrease in the number of turkeys raised in California occurred from 1890 to 1910. By 1920, turkey production again increased slightly, and in more recent years there has been a rapid growth, which reached a peak in 1936 followed by an apparent decrease in 1937. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Clarence Bertrand Thompson Publisher: Forgotten Books ISBN: 9780332522647 Category : Business & Economics Languages : en Pages : 192
Book Description
Excerpt from How to Find Factory Costs The Federal Trade Commission has called attention to the fact that less than 20 per cent of the business concerns in this country have a cost system, and that a large proportion of the many failures recorded every year are due to the absence of an accurate knowledge of what it costs to manufacture and sell. The Commission is urging every business man to take this first step in the development of that primary effectiveness by means of which this country can alone be brought to an appropriate degree of industrial preparedness. Realizing that the very large majority of our industrial concerns consists of small plants unable to afford the kind of expert assistance which the larger concerns have drawn on for the development of their cost systems, the publishers of factory and system have from time to time presented articles showing how simple cost systems have been and may be developed. These articles have usually shown applications to special lines of business, and, on account of this fact and the limitations of space, they have not individually been able to handle the subject in comprehensive detail. In preparing How to Find Factory Costs the services of a competent expert have therefore been enlisted to outline briefly and clearly the elements of a good cost system, in such a way that it can be understood and applied by the average manager and the average accountant of the average small plant, without in the least sacrificing that degree of thoroughness and accuracy vital to the success of any cost system. The book is planned to be broad enough to apply to all kinds ofindustries. It is intended to be detailed enough to be useful to the accountant, and at the same time to include the rela tion of cost statistics to the entire effectiveness of operation, so as to be most useful to the factory head. The author, C. Bertrand Thompson, was selected on account of his experience in the development of cost and efficiency systems in a wide variety of industries, including machine shops, electrical specialties, shoe factories, book binderies, printing plants, and box factories. In addition to this experience, his record as a teacher of factory management at Harvard University, and as a writer on this and other subjects for factory, system, and other magazines, proves him capable of conveying his practical knowledge to others in a form both instructive and interesting. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Isabel Guerrero-Legarreta Publisher: John Wiley and Sons ISBN: 0470504463 Category : Technology & Engineering Languages : en Pages : 632
Book Description
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
Author: Erkan Rehber Publisher: ICFAI Books ISBN: 8131406202 Category : Agricultural contracts Languages : en Pages : 183
Book Description
Nowadays, agricultural-food system has been experiencing major changes which are driven mainly by recent developments in consumer preferences and attitudes, technological improvements, food safety issues and related regulations. The advanced agro-food sec
Author: S. Leeson Publisher: Nottingham University Press ISBN: 190476178X Category : Science Languages : en Pages : 413
Book Description
Covering a variety of essential topics relating to commercial poultry nutrition and production—including feeding systems and poultry diets—this complete reference is ideal for professionals in the poultry-feed industries, veterinarians, nutritionists, and farm managers. Detailed and accessible, the guide analyzes commercial poultry production at a worldwide level and outlines the importance it holds for maintaining essential food supplies. With ingredient evaluations and diet formulations, the study's compressive models for feeding programs target a wide range of commercially prominent poultry, including laying hens, broiler chickens, turkeys, ducks, geese, and game birds, among others.
Author: George Burnet Rogers
Author: George Burnet Rogers
Author: George Burnet Rogers
Author: William Wesley Gallimore
Author: George B. Rogers
Author: V. S. Asmundson
Author: Clarence Bertrand Thompson
Author: Shai Barbut
Author: Isabel Guerrero-Legarreta
Author: Erkan Rehber
Author: S. Leeson