Poultry and Eggs Key Terms

Get to know key terms for the poultry and egg industry

Getting into the business of poultry and eggs can be profitable. Americans consume billions of dollars worth of poultry and eggs each year. These foods are popular, because they are relatively inexpensive and provide excellent nutrition and protein. Whether you plan to raise, sell or serve poultry and eggs, knowing the key terms of the industry is necessary to get started and stay profitable.

 

Poultry

When it comes to poultry, most people think of chicken or turkey. There are other types of poultry that are used in food production -- like geese and ducks. Within each type of poultry are dozens to hundreds of breeds.
Try: The Department of Animal Science at Oklahoma State University provides a comprehensive list of breeds of poultry, including chickens, ducks, turkeys and geese. Click on each category to see the different variations.

Poultry and egg associations and boards

National boards and associations in the poultry industry are open to all egg and poultry producers. They provide information, statistics and sometimes certification programs. Membership often includes training and events.
Try: United Egg Producers is a national association established in 1968 that is open to all egg producers. Its website provides statistics on the U.S. egg industry. The United States Poultry and Egg Association was formed in 1947 and includes producers and processors of poultry.

Certification and labeling

Poultry and eggs are certified by the U.S. Department of Agriculture, which is responsible for inspecting all food producers. In addition to USDA certification, poultry and eggs can have other labels -- such as free-range or organic -- and may also be voluntarily graded by the USDA and certified by other agencies. Inspection of poultry is mandatory, while grading is voluntary and paid for by the poultry producer.
Try: The U.S. Department of Agriculture offers a guide to common poultry labels.  United Egg Producers offers a certification program for eggs.

Free-range

Free-range chickens either are free to roam outdoors or have some access to the outdoors. Free-range chicken is often reported to be healthier and taste better than factory farmed chicken.
Try: People for the Ethical Treatment of Animals stresses the fact that passing USDA requirements does not mean the animal spends time outdoors, but only has access to the outdoors. To make sure you're getting truly free-range chicken, it's best to check out the farm personally.

Organic

Organic food production uses farming methods that do not involve pesticides and fertilizers and foods that have no added preservatives or artificial ingredients.
Try: The Organic Trade Association gives a full definition and provides FAQs about organic practices and certification.

Safe handling

Bacteria can exist on raw or undercooked poultry and eggs, resulting in illnesses like Salmonella food poisoning. If you process or serve poultry or eggs, become familiar with safe handling practices.
Try: Clemson University lists guidelines for the safe handling of eggs. The U.S. Food and Drug Administration offers safe handling tips for poultry.

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