Chapter XII 



From Producer to Consumer 



MUCH study and effort are given to production but often 

 the marketing end of the industry is neglected. To buy 

 the best, to produce the best, and to sell well should be the 

 aim in poultry culture. 



Disposing of Surplus Stock 



There are four possible ways in which the producer can 

 dispose of his surplus poultry : 



He can sell direct to the consumer. 

 He can sell to the huckster who visits the farm. 

 He can sell to the local dealer in the village. 

 He can sell to the city commission merchant. 



The first method insures a higher price and greater profit 

 for it eliminates one or more middlemen. This method would 

 be used to a greater extent were it not for the difficulty of find- 

 ing the purchaser and the frequent impossibility of supplying 

 his needs promptly and regularly. Occasioiially a hotel or 

 restaurant can be found that will appreciate the opportunity 

 of purchasing direct from the producer. On one occasion I 

 sold a large number of springs to a Chicago restaurant. They 

 were crate fattened, dressed and shipped as required, and the 

 deal proved profitable to both parties. 



The second method saves the expense of delivery, but 

 frequently the price is not satisfactory, and unless the huckster 

 is known there is some risk in encouraging him to visit the 

 premises. 



The third method, of selling through the loc^l merchant, 

 is common and usually satisfactory, but the local dealer must 

 have his profit, and before the product reaches the consumer 

 it must pass through several hands all of whom must exact 

 a toll. 



The fourth method is perhaps one of the best. If an honest 

 commission man is selected, the producer is enabled to get 

 a larger share of the final selling price of the poultry than when 

 he sells to a local dealer. 



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