Life Lessons from a 4-Year-Old

Lessons from a 4-Year-Old | via MinnesotaTurkey.com

How do we keep kids excited about farming and attract people into this line of work?

I have always been a little of an outside the box thinker when it comes to life. I try my best to stay away from the go with the flow crowd. I had a professor in college who challenged us in an Entrepreneurship class to try and tap into our creative side. I read a book for a project we were working on called “Orbiting the Giant Hairball: A Corporate Fools Guide to Surviving with Grace” by Gordon MacKenzie.  He was a creative designer for Hallmark for 30 years. He refers to the normal corporate culture as a giant hairball and how being able to orbit around that hairball was what kept him sane over his time at Hallmark. In one of the chapters of the book he talks about going into grade school classrooms and asking the children which ones think they are an artist. He talks how in kindergarten every hand goes up and how each grade after, the number of hands goes down until by 6th grade, only a one or two hands go up in the whole class. It is a very interesting read and I would recommend the book to anyone who wants to try to think outside the normal paradigm.

Lessons from a 4-Year-Old | via MinnesotaTurkey.com

Last night, I was checking birds on one of our farms with my youngest son Isaac and for some reason this book popped into my head. He is always asking to go with me into barns and when he gets to, he is the happiest little man on this planet. He is four years old and can ask about 100 questions a minute. He puts on his pink, hand-me-down barn boots and away he goes walking faster than I can and trying his best to talk to and catch the birds so he can feed them.

Lessons from a 4-Year-Old | via MinnesotaTurkey.com

All of our kids have liked to go into barns with me when they were little and as the years go on, that excitement gets less and less, just like the “artists” in grade school. What can we do to keep that same excitement about our work and our day to day lives in general? Also, how do we attract people into our line of work and promote this environment?

Turkey farming is a great life but it is also very demanding. Not too many farms have found the way to work 5 days a week (or even 3-4 days a week like some shift-work jobs allow). Weekends are part of the mix even if you have hired help. The good parts about it are you do have flexibility in your day. Appointments can be made and you can work around them without having to take days off or PTO (paid time off). More often than not, children’s activities can be attended by working ahead the days before or getting up early and/or working late. You get to be outside a lot and are constantly moving around, which I enjoy. And just being able to raise a flock from day of age to market can be an extremely rewarding experience.

I guess we just have to come up with our own ways which making putting on boots and getting into barns exciting. Perhaps lessons from a pink boot wearing 4-year-old can help put us into orbit around the turkey hairball.

 

 

 

What Happens on a Turkey Breeder Farm?

In my introduction blog, I introduced our farm as a “turkey breeder farm” and mentioned that I would write more about it later.  Here we are a few months down the road, so I thought it was about time I explain what goes on … on the farm!

We are all about turkey eggs!

Our hens will start to lay eggs when they are about 30 weeks of age (7.5 to 8 months old) and will stay in a laying cycle for about 28 weeks (7 months).  During a hen’s cycle on our farm, she will lay about 100 eggs.

Our hens are housed in a barn protected from our harsh Minnesota winters and hot summers, protected from neighboring predators such as coyotes, and are given a safe environment to lay their eggs.  Our hens are not kept in cages (in fact, cages are not common practice in raising turkeys)  – they roam freely and can enter and exit a nest on their own free will to lay their egg.

Most hens will lay their eggs in a nest (like the photo above); however there are some hens that lay their eggs on the floor.

The nests are all on a master timer.  The timer is set to go off on the hour for ten hours a day – in essence, the eggs are collected ten times a day from the nests.  How does this happen?  The back of the nest moves forward, gently pushing the hen out of the nest.

When it moves back to place, it gently pushes the egg onto a conveyor belt as you can see in this video:

The conveyor belt carries the egg to the front of the barn to a table:

 

Here, we are able to collect the eggs:

Because the hens lay their eggs in a nest, the eggs are laid in a clean environment (keeping in mind, we routinely clean the nests and tables).

Remember the eggs that are laid on the floor?  Those are also collected every hour by walking through the entire barn. This is also a time where we are checking the general health of our hens and making sure they have fresh water and feed.

After the eggs are collected from the tables and the floor, they are washed in our egg washer.  The egg washer is similar to a car wash – the eggs move through the washer on a belt

After they are washed, they are stored in our egg room.  The egg room is kept at 57-60 degrees Fahrenheit with low humidity.  In this environment, the eggs are kept in a dormant state until the egg truck arrives to take our eggs to a hatchery.  The egg truck comes to our farm twice a week. 

We sell our fertilized eggs to a hatchery.  Once they arrive at the hatchery, the eggs are placed in an incubator where they will stay for 28 days until they hatch – that’s how long it takes!  Turkey farmers (like my fellow bloggers Lynette and Pete) purchase baby turkeys (poults) that are one day old from the hatchery to raise on their farms to produce wholesome turkey for families like yours.

You may be asking yourself if turkeys lay eggs, then why don’t I see them in a grocery store.  Turkey eggs have a higher value (compared to chicken eggs), thus are not sold in grocery stores.  Turkeys are not as prolific and efficient when it comes to laying eggs as compared to the chicken that has been domesticated for thousands of years.

Until next time – thanks for reading!

Why did we clean on a Sunday?

Cleaning turkey barns | via MinnesotaTurkey.com

So often, Mother Nature dictates to farmers like us what work will need to get done regardless of what day of the week it is.  This happened on Sunday, April 30.  Like most families, we like to have Sundays set aside for worship, rest and family time.  However, with the weather prediction for snow and rain on Monday, the decision was made to clean the turkey barn, despite the calendar showing Sunday.  Why?  Why not wait until later in the “work week” to clean?  We do it for one very good reason. We want to grow the best turkeys possible for you.

How does raising healthy turkeys relate to cleaning barn on Sunday?  Let me try to explain.

There are many links in the chain of turkey production.  They all tie together in a tight schedule, one proceeding and dependent on the other.  Each day of the turkey production cycle is important and often times like Sunday, schedules need to be tweaked to stay current on the planned on schedule, otherwise we take the risk of delays, back logging the scheduled production chain, and thereby risk potential negative impact to flock health.

We partner with Melvin Feldewerd and Sons, Riverbed Acres in Melrose to clean out turkey barns. Here’s a great picture of Melvin by his semi:

Cleaning turkey barns | via MinnesotaTurkey.com

Notice in the photo below how clean the semi’s and equipment are when they come onto the farm.  This is for biosecurity measures and we are so appreciative of the effort put into biosecurity by Riverbend Acres.

Cleaning turkey barns | via MinnesotaTurkey.com

The trucks are loaded with litter and hauled to farm fields.

Cleaning turkey barns | via MinnesotaTurkey.com

Notice in the photo below that the trucks are tarped as they leave the farm to prevent any feathers or litter flying out of the truck.

Cleaning turkey barns | via MinnesotaTurkey.com

Tarping is important for biosecurity purposes and a respectful gesture to people on the roadways who don’t want turkey dust and litter coming out of the trucks.

Why did we clean on a Sunday?  We cleaned barn on a Sunday in an effort to get ahead of the weather, to meet the needs of the litter haulers, crop farmers and to meet our turkey production schedule.  If the finishing barn clean out was delayed or canceled due to weather, it would impact the entire scheduling chain, including the availability of new hulls for bedding, the availability of the hauler to deliver hulls to the farm, the time to prepare the finishing barn for moving birds, the date scheduled to move turkeys from the starter barn into the finishing barn, the availability of the moving crew to move turkeys on date already scheduled, and the time line for feed orders.

Why did we clean barn on a Sunday?  When fully loaded semis arrive at the field destination, if it is snowing and raining, the fields get sloppy and soft.  In these conditions, if the hauler attempts to dump the load of litter in the field, they will very likely get stuck.  We cleaned on a Sunday, before the predicted snow was scheduled to arrive, to be certain the trucks could get the litter unloaded onto the designated fields.  Why?  Because the crop farmer receiving the fertilizer wants the litter available on site so, when the weather cooperates, they can apply it to their field before planting their crops. So, to be certain the fertilize/litter would be available to the crop farmer when the crop farmer is ready to work the fields, we cleaned on a Sunday.

Why did we clean on a Sunday?  We cleaned on a Sunday because a clean barn is so important to flock health. We did not want to move birds onto recycled litter due to time and schedule constraints imposed by weather.  We want the turkeys in an environment that reduces the opportunity for the introduction of anything that will create stress and or make them sick.  Clean dry litter provided for each flock promotes foot pad health, which means the birds will be up walking around their environment, eating, drinking, moving around the barn.  Clean dry litter keeps humidity down, odors low and an environment that promotes strong, healthy birds, less susceptible to illness.

I suppose we could cut corners.  We could have decided, “We don’t want to work today,” and not cleaned the barn, despite the predicted weather conditions. However, the quality of the end product, which is every turkey that goes to the plant, is impacted by each decision that is made along the entire production process.

In the end, it was a great day of spending time with two of our grandchildren living the life of farming. Our grandson Lawrence was thrilled be apprenticed as a litter hauler with Cory Feldewerd.

Cleaning turkey barns | via MinnesotaTurkey.com

After the exciting ride in the loader, Lawrence got very busy with his own farm work.  The video demonstrates that he is learning the lessons of farming.

All systems ran smoothly, the job was completed efficiently and we enjoyed the majority of Sunday as we would ordinarily.  When we woke up to snow on Monday morning, it reinforced that we made the right decision.  It is days like Sunday, that calls us to live out the farming values we hold in our heart, which is to make decisions every day, even Sundays, in our effort to produce a premium turkey for your family to enjoy.

Half Full

Minnesota Turkey Farm via MinnesotaTurkey.com

We have been struggling the last year to try to keep a full staff.

It seems as though things are starting to click and then we hit another snag for whatever reason, and believe me there are some dandy ones.  There have been some busy stretches where people have had to fill in short and long term for an open position or for someone who wasn’t able to make it that day. This has made for some particularly busy days when other things or events were planned – but I think that is the same in any line of work. Our only issue is the fact that the farm business is 7 days a week and usually (ironically!) the majority of the problems are on the weekend. We try to stress the team environment here as much as possible and I am grateful for everyone who helps us in times like these. There are so many hard-working people in central Minnesota and we are very fortunate to have some of them work for us.

Minnesota Turkey Farm via MyOtherMoreExcitingSelf.com

I will be honest, there have been a time or two through all this where I have wondered why we keep raising birds.  With help issues, the problems with animal rights and consumer groups demanding how we raise our animals (which I talked about in my last post), and all the risks that go along with getting healthy birds to market, profitably, the days aren’t always perfect.  Then you get a nice spring day like today and I realize why we still do what we do.

Full sunshine and 75-80 degrees is a great anti-depressant. Doors are all open and birds are sunning and dusting themselves.  They are running, flapping wings and jumping all over the place.  They make little 10-20 foot circles of open space and keep running and dancing through these areas, I think they look like turkey mosh pits but I still haven’t joined in one yet. The barns are all nice and dry because the humidity is low this time of year.  Tractors are busy getting field work done everywhere.  Jackets, caps and boots are no longer needed to be put on and off 100 times a day. Things are finer than frog’s hair, everyone is healthy for the most part, and life is good!  My cup is definitely half full, probably closer to three quarters.

Minnesota Turkey Farm via MyOtherMoreExcitingSelf.com

Make sure to try some turkey products on your grills and smokers this spring/summer – and if you’re on social media, post those photos with the hashtag, #tryturkey, so we can see them!  My favorite is cutting up turkey breast tenderloins and making shish kebabs out of them with onions, bell peppers, mushrooms, pineapple, and drink cherries.

Thanks for reading these blog posts and for your support of the turkey industry.

The Family Business of Raising Turkeys

 

The Family Business of Raising Turkeys | via MinnesotaTurkey.com #turkeyeveryday #MNAg #turkeys #FarmHer

A lot has changed since my last Minnesota Turkey blog post – I am no longer the Ag Program Specialist and Membership Coordinator at the Minnesota Turkey Growers Association.  I recently got the opportunity to return home to be the 6th generation on my family farm. I’ve been full-time on the farm now for one month and am blessed beyond belief that I get to continue our family tradition of raising turkey breeders (along with my husband who is also a high school agriculture teacher).

I want to take this opportunity to briefly talk about one of the many reasons Minnesota turkey farmers have been successful over the years and continue to be.  Many of the turkey farms in Minnesota are multi-generational – consisting of 2nd, 3rd, 4th and 5th generations.  Knowledge is passed down from generation to generation.

The Family Business of Raising Turkeys | via MinnesotaTurkey.com #turkeyeveryday #MNAg #turkeys #FarmHer

On my family farm, there are currently three generations working together – myself being the youngest and my grandfather the oldest. This past month, I’ve been working alongside my grandfather – he is the ripe age of 85 and continues to be instrumental on our farm.  The experiences my grandfather has gained and the changes he’s seen in farming are irreplaceable.  Even though I’ve grown up helping on the farm my entire life, there’s a partial lack of understanding based on inexperience in keeping a business running, hen behavior at every age, disease symptoms, analyzing farm inputs, and managing the ventilation system and temperature in the barns with the changing Minnesota weather, to name a few examples.

The Family Business of Raising Turkeys | via MinnesotaTurkey.com #turkeyeveryday #MNAg #turkeys #FarmHer

I believe what impresses me the most is how we as a family and the turkey industry as a whole, have continued to improve how we raise and care for our turkeys.  Because we now raise our turkeys in barns, we are able to raise turkeys year round in a comfortable temperature.  My grandfather has told me stories of shoveling turkeys out of snow that were buried in an early fall snow storm, or pulling turkeys out of mud after a heavy spring rain. We are now able to vaccinate for many diseases that my grandfather and his family fought to prevent from sickening their turkeys. The feed our turkeys consume at every age fulfill their requirements – a turkey hen laying eggs has different mineral and vitamin needs than a poult (baby turkey). Turkeys are curious creatures, so our waterers and feeders are bright colors such as green, red, and yellow – which help encourage poults to drink and eat.

The Family Business of Raising Turkeys | via MinnesotaTurkey.com #turkeyeveryday #MNAg #turkeys #FarmHer

How we raise turkeys today is very different from how my grandfather’s family raised turkeys many, many years ago.  Through the years, he has learned many things that are getting passed down to me.  Many of those things are helping mold me into a better farmer and a better care taker of our turkeys.

Safety Tips for Farms

Farm Safety Tips | via MinnesotaTurkey.com

Our office received an email today from one of our grower members, asking for resources about farm safety – especially fire and weather safety.

I took a look around, did a Google search or two, and came up with a few links that hopefully are helpful to farmers. Check these out:

University of Minnesota Extension – Extreme Weather section / tips for farms:

Iowa State University has this Farm Safety PDF with quite a bit of information.

Here’s a decent Barn Safety Checklist.

Some good information here, as well, on Farm Fire Prevention and Safety.

And the Upper Midwest Agricultural Safety and Health Center has a plethora of resources for farms and farm workers – include several different farm safety checklists that you can find here.

Are there other websites and resources I’m missing? If so, please comment below and I’ll them to this list!

Lara

 

Good Neighbors

 

Spring planting | via MinnesotaTurkey.com

By Abby Neu

Extension Educator – Poultry

neux0012@umn.edu | 320-235-0726 x 2019

An unseen benefit to the devastation of the 2015 highly pathogenic avian influenza outbreak can be the lessons learned from it.  The industry – companies, farms and researchers – have been able to identify risk factors where their impact t can be reduced through emergency plans, permitting processes, operational procedures and over-all preparedness.

In 2015, a study was conducted by the University of Minnesota College of Veterinary Medicine’s Center for Animal Health and Food Safety (CAHFS).  The study aim was to identify potential risk factors associated with the HPAI outbreak.  Numerous risk factors were named in the CAHFS report published in January 2016.  The report provided risk factors throughout the study time period as well as risk factors detected early on in the outbreak and later in the outbreak.  The study found the most concerning risk factor was the proximity of a turkey farm to an infected turkey farm.  Throughout the duration of the study time period, a non-infected farm was found to be 46% more likely to become infected if it was located within 1.5 miles of a confirmed infection.  A second major factor was the movement of bird mortality by rendering trucks which increased odds of a farm becoming infected by 10%.

Early in the outbreak, turkey farms that had tilling, discing, fertilizing or planting activity going on nearby had a 14% increase of becoming infected. This was also the time period of wild bird spring migration (April).Influenza virus has been proven to survive cold temperatures in soil through previous research.  Migrating birds who were carriers of the virus could have shed the virus through their feces onto the fields that surround poultry facilities.  The disruption of the soil surface during early spring fieldwork could cause soil particles to become airborne, possibly carrying the virus to poultry production facilities.

The study showed the potential for a risk factor (soil related) in HPAI transmission to exist among different types of agricultural operations.  Connecting two dissimilar operations can be difficult.  In late February and early March, I had the opportunity to travel the state to speak to corn growers about avian influenza.  Sixty eight percent of the meeting attendees stated the reason they came was to learn more about the turkey/poultry industry.  They were curious about aspects of agriculture they are unfamiliar with and especially avian influenza as it also affected them indirectly with less corn being fed to Minnesota poultry.  By the conclusion of the meetings, they were open to working with nearby turkey farms to lessen this risk factor.

So, how well do you know your neighbors?  Now is as good of a time as any to get to know them.  If you already know them, you are one step ahead in the game.  Pick a morning to bring them coffee and a couple donuts and ask a favor of them.  You can start by explaining basics of AI and how it affected you and the industry in 2015.  Then, kindly ask them to give you forewarning when they will be working in the fields near your barns.  This will allow you the opportunity to “batten down the hatches” as they say.  Weather permitting, you can raise the curtains for those few days or minimize ventilation to extent possible (without harming the flock), and ensure your personal and farm biosecurity is maximized.  You will be pleasantly surprised how receptive your crop-growing neighbor will be when you take the time to get to know them, and share some information about avian influenza.

Call me (320-235-0726 x 2019 or e-mail neux0012@umn.edu) if you want to practice before you visit your neighbor.  MTGA staff or I can provide facts and numbers about the outbreak to you.  Working together to minimize the risk of avian influenza is beneficial for you your farm neighbor(s) and all of Minnesota’s agriculture industry.

Antibiotic-Free?

Antibiotic-Free Poultry Production | via MinnesotaTurkey.com

Whether or not you agree with the increase pressure put on animal agriculture to raise animals while responsibly using little or no antibiotics doesn’t really matter anymore because there is no denying or slowing that movement down right now.  We have had many changes in how and when we use antibiotics in our operation with more to come in the not too distant future.  I don’t want to talk too much about what these changes are but want to instead look at the effects of what these changes have on farmers who raise them.

As of now, we still raise birds conventionally, which means we still use antibiotics when needed.  The difference is now everything is more a reactive use to challenges instead of a proactive one. This means we have to have symptoms of disease or increased mortalities to justify usage and then a prescription by a veterinarian to use it.  We are trying to use probiotics and other “natural” products to support optimal health but the fact of the matter is living, breathing organisms get sick no matter which supplements they are given. We only need to look at ourselves to realize this.

There isn’t a worse job any farmer has than to pick up diseased animals or having to euthanize an animal due to the effects of a disease challenge. I know many people argue that the conditions the animals live in and the fact they are confined are the reason for this but I strongly disagree with them. We try to maintain optimal conditions for our animals as they are growing. This includes:

  • Giving them confined areas when they are young to keep them close to the heat sources they need and increasing their “play space” numerous times the first few weeks of their lives as they grow.
  • Moving from brood barns to finish barns between 4 and 5 weeks of age which gives them the proper room to grow and increased ventilation to maintain proper air quality.

Many practices in modern agriculture were designed over the years to protect and benefit animals and are now being scrutinized by activist groups and consumer groups. We try our best to raise our animals in the best conditions possible and still there is no doubt that we will have a challenge at some point in time.  When we do use antibiotics, we use them according to label usage and we follow withdrawal guidelines for them to ensure the meat is safe and each flock we market is tested to prove this.

Disease challenges are very stressful on animals, but also, it is very stressful on the people caring for them. If anyone thinks farmers don’t care about the animals they raise, I would love to invite them to join one of us during a disease challenge. Add to the stress from the increased workload and watching animals go through the effects of disease, every animal that dies, is revenue lost. So between physical, emotional and financial effects, it gets hard at times to deal with. Everyone handles it differently but, no matter how, it still takes a toll on farmer’s health.

Antibiotic-Free Poultry Production | via MinnesotaTurkey.com

Taking a step back, I often wonder, what percentage of the consumer population is demanding these changes. Then, what percentage of these people base their demands on factual data?  Also, is it worth it for processors to pursue these markets or is it a short term trend that will come and go?  I know many food chain restaurants have made large public press releases when going with cage-free eggs and serving only antibiotic free or free range meats. There are commercials everywhere on TV about it as well. I wonder what would happen at these establishments if consumers would be offered these options along with conventional options on the menu. Then, each option sold at a cost which reflects the actual cost to produce them.  Would people be willing to pay the increased price for these products or not? So I guess the best question to anyone reading this is how important is antibiotic free, cage free, organic, etc. products to them and what are they willing to pay for the finished product?

I really wish I was more of an answer man right now than a question man but these are some of the questions we need to ask ourselves. I don’t have the answer to whether or not we can feed a growing world population with these new production changes. I hope so, if that is the way we continue to go in the future, because otherwise we will have bigger issues to worry about. But I do know, based on the last 15 months, it will cost more for farmers to produce products this way. My greatest hope is that, IF consumers are willing to pay more for the end product with these labels or guarantees, then hopefully both processors and farmers are able to see their own profits increase.

 

 

What is Brooding?

In my January blog post you were introduced to these little gals as they arrived at our farm and made themselves at home.

In the video above, the poults are babies, one day old, and in pens. During the time poults are in pens is referred to as brooding. The length of time for brooding poults is generally up to 5 to 6 days depending on how the birds are doing.  The amount of chore time dedicated to brooding is significant. Someone is in the barn most of the first day to ensure the poults are spreading out, eating, drinking, warm enough, and that all systems are working properly. The poults are tended to numerous times during the day throughout each day of brooding.  The red Plasson waterers in all of the pens are emptied and rinsed many times during the brood to ensure the water remains cold and fresh.  The green water lines are called Ziggity watering systems. The water lines are flushed every day as well to promote bacteria free water. The feeders and scratch pads are topped off numerous times per day with fresh feed to encourage eating. A worker being in the barn also keeps the birds up and active as they are very interested in people and will often flock to you if you stay to too long in the pen. The pens are made new for each flock with 18” cardboard which is cut specifically to the size of pen required for the brood barn. They are held up with metal stands.

Each day during the brood, all of the feeders are filled with fresh feed.  The process begins by grabbing feed scoop(s) and filling the feed cart with feed.  The feed is  brought into the barn from the feed tank outside.  It is augered into the barn and into the feed cart through the feed fill system. In this photo you see the fill system filling a feed box for one of the feed lines. To fill the feed cart, the white plastic tube goes into the feed cart instead of the feed box.

When the feed  cart is full of feed, it is pulled around the barn to each pen and the feeders in the pen are hand filled using the feed scoops.

During this time, the workers are evaluating the health of the flock, the temperature of the barn, the height of the feeders and waters, the ventilation and the humidity which can all fluctuate depending on the flock and the weather conditions.  Because ventilation is so important, I will address it in another blog post.

Feeding turkeys during brooding is a lot of manual work. Along with assessing flock heatlh, air quality conditions and feeding, the workers are also adding new dry litter as necessary and filling in depressions in the litter created when too many turkeys want to sit in the same spot.  The barn temperature during brood is around the 90 degree range.  We all rather enjoy it when the feed cart is empty, knowing we did a very important job very well.

When it is determined the poults are ready to be let out of pens and to have access to the entire barn, all the brooding equipment is removed and the middle feed and water lines are lowered.  We call this process letting birds out of pens.  We start at the far end of the barn and begin by taking  down and removing  the draft shields, metal stands and the feeders.This is a big job that requires lots of careful walking to ensure the little turkeys running around are not hurt. Turkeys are very inquisitive and are quickly running around the barn.

The above video clip is of the same flock at 3 weeks of age.

At age 4 weeks 5 days they will be moved to the finishing barn.  Stay tuned!

Tweet me @LynBackGess!

A New Turkey Flock for a New Year

Gessell Family via MinnesotaTurkey.com

Happy New Year from the John and Lynette Gessell Family!

With the frigid temperatures, the recent thaw fooling us into thinking it is spring, the passing of Martin Luther King Day, the beginning of a new MN State legislative session, the inauguration of the 45th President of the USA, and on the farm 3 load outs, 3 move overs, and 3 new flock arrivals, along with the completion of the remodeling work on the second floor of one of our brood barns, it is no wonder that “the Holidays” seem like so long ago. Nonetheless, it is our sincere wish that your 2017 will be filled with peace, promise and prosperity.

Our family rang in the New Year preparing for and getting new baby turkeys. The new babies arrived on New Year’s Eve. As I helped the guys brood birds on New Year’s Day, I thought about upcoming blogs in 2017. So much of what we do, how we do it and why we do it is second nature to those of us who are in the business of raising turkeys. I sometimes presume that most everyone else does as well, but of course that is not the case. So thinking about how to best relay the how, what and why of our work is a bit overwhelming.

I will begin with explaining how we get a new flock. We are independent turkey farmers so we have all the financial investment in each flock we raise. We purchase the baby turkeys, all of the feed fed to the flock, and we are responsible for all the other inputs related to raising turkeys, fuel, electricity, labor, facilities, etc. Therefore, we do everything within our power to care for each of the turkey in the very best way we are able, so as many turkeys as possible get to market. We want every one of the birds to thrive so we can sell them to Jennie-O Turkey Store, get paid for them and make a living.

To get new baby turkeys, called poults, the barn is set up, which means the brood barn or starter barn is carefully prepared for the new turkeys poults.

Turkey barn prepared for a new flock | via MinnesotaTurkey.com

The barn is clean and warm, ready to accept baby poults that are generally only 24 hours hatched out of the egg when they arrive at our farm. The temperature in the barn on day one is a warm 86-92 degrees. Notice the cardboard pens.

Turkey barn prepared for a new flock | via MinnesotaTurkey.com

The pens are designed to keep the baby turkeys close to the warmth of the brooder stoves and to have easy access to fresh feed and cold water. After all, they are tiny babies and need a comfortable nursery, as little stress as possible, frequent feedings and many little sips of water. The bedding is sunflower hulls which are clean and fresh for each new flock.

Turkey barn prepared for a new flock | via MinnesotaTurkey.com

Baby poults are delivered from the hatchery in a climate controlled truck. When the truck arrives at the farm, it backs up to one of the main entrances to the barn.

Turkey barn prepared for a new flock | via MinnesotaTurkey.com

The birds come in plastic boxes of 100.

Turkey barn prepared for a new flock | via MinnesotaTurkey.com

The boxes are unloaded from the delivery truck and onto a trailer by way of good old fashion muscle.

Turkey barn prepared for a new flock | via MinnesotaTurkey.com

When the moving trailer is full, it is pulled to the far end of the barn with a utility tractor.

Turkey barn prepared for a new flock | via MinnesotaTurkey.com
The next step is to place the baby birds into the prepared pens. The plastic sections are removed from the box , the box is walked to the pen, placed onto the floor and quickly and gently the birds are scooted out of the box into their new home.

Turkey barn prepared for a new flock | via MinnesotaTurkey.com

The babies very quickly find the water and the feed and in no time at all are settled into life on the farm.

Turkey barn prepared for a new flock | via MinnesotaTurkey.com

Turkey barn prepared for a new flock | via MinnesotaTurkey.com

Turkey barn prepared for a new flock | via MinnesotaTurkey.com

Over the course of the next five to seven days the birds will receive intense care and oversight. Stay tuned!

Lynette

(Tweet me @LynBackGess!)