Totally_Disillusioned
September 13, 2023 9:49 pm
As an aside, I follow the global poultry industry – it’s my fractured means for assessing futures and the short/long term impacts on food prices. Poultry is one of those foods that involve feed, labor and consumer buying trends. I’m not sure how much this matter made US media, but back in Jan and Mar of this year Tyson foods closed down Glen Allen VA and Van Buren AR chicken facilities and now have closed down four more No Little Rock AR, Corydon IN, Dexter and Noel, Missouri. Aside from the economic blow to all those contract farmers who raise the broilers for Tyson to process, things are about to get worse at the grocery store…
Tyson stated: “Tyson Foods suffered an operational loss of $350 million in the second quarter of 2023, the third in its financial year. The company recorded a profit of $1,033 a year earlier over that period. The chicken division recorded a quarterly loss of $314 million, making it the worst-performing division of the company. Total turnover was $13,140 million, a decrease of 3% year-on-year.”
Think about those numbers for a minute. Yet no one is mentioning back in June of this year China announced that it was suspending ALL imports of chicken from a Tyson which is likely the real reason for all those 6 facilities closed down. In 2022 Tyson exported to China 440,000 metric tons of chicken. Shame on Tyson for casting the blame onto the contract farmers…
So if you’re planning to stuff your freezer with chicken you may want to do it now. Tyson is the LARGEST poultry processer in the US and by winding down 6 of their chicken facilities chicken will go the way of beef prices. I buy those cheap chicken leg/thigh quarters – 10lb for $8.00 at Walmart. They’re usually sourced within the region of your store and are perfectly fine just maybe the skin was torn or typically they are on the high side of std weight. I also buy thighs in bulk both bone in with skin and boneless w/o skin. I then raw pack one drum stick, one bone in skin thigh and a boneless thigh into a pint jar with 1/2t salt and can under pressure 70 min. The meat is tender and very flavorful. I add a sauteed cubed chicken breast and use the broth that’s produced to make a sauce, add the deboned canned chicken and make all kinds of chicken/rice or chicken/pasta or even chicken/dumplings. It’s relatively cheap and quick to can up a bunch and put on your shelf. I’ve even made chicken salad/sandwiches from it as well as soups. But if your thinking of doing that, buy up your chicken over the next couple of weeks because it will likely disappear from the stores.
Last edited 9 hours ago by Totally_Disillusioned