Sustainable Production Systems for Range-Reared Standard Turkeys

Sustainable Production Systems for Range-Reared Standard Turkeys

Summary

Information on range production of naturally-mating, standard varieties of turkeys (a.k.a. “heritage” turkeys) is urgently needed. Through a SSARE R & E Grant (LS02-134) the American Livestock Breeds Conservancy and Virginia Tech have conclusive evidence that standard turkeys have more robust immune systems, better survivability, and superior overall performance in range-based systems than commercial strains. Information on range production of standard turkeys is, however, largely out-of-print. A diverse collaboration proposes to train agricultural professionals about range production of standard turkeys. Two regional workshops will be held on farms. A training manual, consisting of a series of topic-based pamphlets will be published which will integrate traditional information on production with contemporary information on diseases, processing and marketing. Participants’ outreach efforts will be supported with materials and personnel.

Objectives/Performance Targets

1. Ag professionals will become familiar with range production of standard turkeys. Participants will…

a. Be able to define the terms “naturally-mating”, “heritage” and “standard”;
b. Understand the recent research on standard turkeys which validates their conservation;
c. Understand the value of range production based on market trends and consumer preferences;
d. Be able to identify and name the standard varieties of turkeys;
e. Be able to outline the steps of range production from ordering poults through brooding, from pasturing and feeding through processing;
f. Be able to describe market niches, distribution options, and related regulations;
g. Be able to assist producers in developing a marketing strategy for this enterprise;
h. Be able to help farmers develop enterprise budgets and provide the economics of production based on regional and state specific data; and
i. Understand the regional infrastructure needed to successfully bring turkeys to the marketplace.

2. Ag professionals will be able to effectively disseminate information about range production of standard turkeys.

Accomplishments/Milestones

Jeannette Beranger was hired to manage this project. Jeannette comes with a background in the management of exotic and domestic animals in zoos. She realized the serious degree of endangerment faced by domestic livestock and poultry species. As a result she directed resources and attention at the Roger Williams Park Zoo to their livestock exhibit. Subsequently, she worked for the SVF Foundation obtaining livestock germplasm for cryopreservation. She joined the ALBC staff in August 2005, and immediately began work on this project.

Much has happened over the past 6 months with the SSARE PDP. A vast majority of this time has been spent working on the turkey husbandry manual. The manual is well on its way at this time and is progressing as scheduled.

The first task initiated last fall was to organize the identified collaborators for the project and finalize chapter topics. During Sept/Oct of 2005 a final draft of chapter subjects was produced and approved. Chapters are as follows:

1. Choosing a variety and Obtaining poults

   Brooding and brooder pens

   Pasturing turkeys – Using existing on-farm resources, using turkeys to improve pastures,
   using turkeys for soil nutrients, post-crop gleaning and pest management

   Feeds and Feeding of Free-Ranged Turkeys

   Common diseases and health problems of turkeys

   Facilities, fencing, and shelters

   Biosecurity

   Predator management

   Processing the harvest

   Processing and Marketing Regulations for Producers

   Considerations for organic production

   Promotion – labeling, field days, tastings

   Connecting with the consumer – Marketing systems and effective approaches

   Economics of standard turkey production on range

   Hatcheries

   Resources list

Chapter assignments were subsequently given out to individuals based on their particular expertise with heritage turkeys.

Progress continued through the fall and outlines for each of the chapters were completed by Nov/Dec of 2005.

With the completion of the chapter outlines, rough drafts for the chapters could begin. As of March 2006, rough drafts for chapters 1,2,5,7,9,10, and 12 are currently being worked on by ALBC staff in the Pittsboro office and chapters 3,4,6, and 8 are nearing completion by collaborators outside of the office and should be arriving over the next several weeks.

The current timeline for completion of the turkey husbandry manual is as follows:

Late April – completion of rough drafts for all chapters
Late June / Mid July – completion of chapter review and proof-reading
July / Aug – publication of manual

Progress has been good on the project and many new facets of turkey husbandry have come to light during the research process for the chapters. It is certain that the information within the manual will be useful for producers and contains elements that will be useful for both new and seasoned turkey farmers.

Impacts and Contributions/Outcomes

An exciting result from the turkey husbandry manual chapter development is the production of a listing of USDA or State inspected processing plants in the US. Such a listing for producers has not been updated or easily available for several years. With the help of Ann Fanatico of Appropriate Technology Transfer for Rural Areas (ATTRA), this listing will be made available on the ATTRA website and will be an interactive page that can be easily updated as processors come and go. This will be an invaluable resource for producers seeking processing for their birds.

We have also learned that Turkey Management by Stanley Marsden and J. Holmes Martin, published in 1955 and now out of print, is no longer under copyright, to the best of our knowledge based on copyright research. This is the American Livestock Breed Conservancy’s very favorite publication on standard turkey husbandry. We are able to draw heavily from it for many chapters.

Collaborators: