Marketing of Chickens in Utah

Author

Glen Downs, Utah State University

Date of Award:

5-1952

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Applied Economics

Department name when degree awarded

Agricultural Economics and Marketing

Committee Chair(s)

R. H. Anderson

Committee

R. H. Anderson

Committee

W. F. Thorns

Abstract

Chickens and eggs rank fourth among the farm enterprises in Utah as a source of farm cash receipts. In 1949 about 21 million dollars of cash receipts were received from sales of chickens and eggs which represented 13.2 percent of total receipts from farm marketings (table 1). In the same year 17.7 percent of total receipts were derived from cattle and calves, the largest enterprise. Receipts from dairy products represented 15 percent and sheep, lambs, and wool 13.8 percent.

Receipts from chickens and eggs have increased in comparison with other enterprises since 1924. In that year only 5 percent of total farm receipts came from eggs and chickens, but by 1930 the percentage from this source had increased to 12 percent (table 2). Since 1930 the importance of the chicken enterprise has remained fairly constant.

The contribution of chicken sales has usually represented from one-sixth to one-fifth of the receipts from both chickens and eggs, but since 1924 has varied from a low of 12 percent to a high of 25 percent (table 2). During times of full employment and good payrolls, chicken meat has been relatively important when compared with eggs; although scarcity and rationing of red meats during World War II may have increased the importance of chicken meat in that period.

The chicken enterprise fits well into the organization of small farms that are close to accessible feeds, good transportation facilities, and markets. A relatively large business can be developed on a small land base. The enterprise gives employment to a large amount of labor which is available on many small farms in Utah.

Production of chicken meat in Utah is from three separate sources, cockerels produced jointly with laying flock replacements, cull layers, and chickens raised for meat only. Cockerels produced jointly with laying flock replacements are largely of the Leghorn breed. These birds represent a small percent of the chickens sold for meat, as egg producers usually buy sexed birds for replacements because profits from cockerels are relatively small.

The chickens culled from the laying flocks are sold mostly as stewing hens; and they are the largest source of chicken meat, being a by-product of egg production. These birds may be culls for laying purposes and yet be of good quality for eating. Most of the chickens produced exclusively for meat are sold as fryers and are predominantly of the New Hampshire breed.

The demand for ready to cook style of processing in recent years has required more sanitation and inspection work in connection with processing plants. This fact has resulted in concentrating the chicken processing business into larger and better plants in Utah (plate 1).

Checksum

2ae371fa8c8eb922ea3aa2ed06155649

Recommended Citation

Downs, Glen, "Marketing of Chickens in Utah" (1952). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 1677.
https://digitalcommons.usu.edu/etd/1677