Contents 



SUMMARY 2 



I. OBJECTIVES AND METHODS OF STUDY 5 



II. AREA AND PLANT SIZE CHARACTERISTICS 7 



Description of Sample Areas 7 



Summary of Plant Size Characteristics 11 



Available Supplies and the Volume of Slaughter in Sample Areas 12 



Number of Plants and Plant Size 16 



Types of Units 20 



Relative Importance of New York Dressed and Eviscerated 



Poultry 22 



Market Classes Slaughtered 23 



Supply Sources 25 



Market Outlets 26 



Seasonality and Storage 28 



III. PLANT ORGANIZATION, PRACTICES, AND EQUIPMENT .... 29 



Unit Growth and Organization of Firm 29 



Buying and Selling Practices 31 



Assembly and Delivery Equipment 35 



Processing Plant Equipment 36 



Plant Operating Practices 40 



IV. PRELIMINARY ESTIMATES OF LABOR EFFICIENCY AND 

 PLANT UTILIZATION 43 



Labor Efficiency in Small, Medium, and Large Plants 43 



Labor Efficiency in Very Small Processing Units 46 



Utilization of Plant Capacity 46 



V. APPENDIX 49 



