Meat + Poultry - October 2007 - 109

new and highly-inferior products to the
"old" ways," she said. Every consumer
comment to the company, whether by
phone, e-mail or ground mail, is answered personally.
What results from much of this philosophy is that Gerber's poultry and
similarly-raised-and-processed chicken
is occupying a strong "second place"
in both general supermarkets and in
increasing numbers of specialty stores,
Tim Gerber says. "I'm not saying we
and other smaller poultry-product
makers are going to take over the supermarket shelves," he adds. "But we
have a much greater presence there
than years ago. And in specialty markets, I think our products, as well as
other "niche" poultry and meat products, may eventually have most of the
shelf space. That's a major way that the

poultry and meat industry is changing today."
So Gerber's Poultry is becoming a
stronger player on a regional, if not yet
a national, basis. Its products are sold
in a nine-state area, in Ohio and surrounding states including Pennsylvania,
Maryland, Indiana, Michigan, Virginia,
Tennessee, Wisconsin and Minnesota,
with more growth being planned.
The company is also adding new
products to its product line, including
chicken sausages, and more value-added
boneless products, such as breasts and
thighs. But the Gerber's still produces
cut-up parts, as well as whole chickens,
because there is plenty of demand for
those products. "Of course, people like
to cook whole chickens, some people
like to bone out their own chickens, and
others make chicken recipes that call for

cut-up parts," Tim Gerber says. "There's
a big demand for whole birds at delis,
as well as rotisserie chickens," he says.
Gerber's Poultry also produces many
products for foodservice. Some of their
major customers are restaurants that bill
their meals as "home-cooked Amish
style." "They can tell their customers
truthfully that the chicken comes from
Amish farms," Tim Gerber says.
Gerber's Poultry is a good example of
a company meeting the increasing and
changing American consumer demand for
meat products in a special way.
Bernard Shire is M&P's Washington correspondent
based in Lancaster, Pa. With a background in editing and writing for daily news publications, he also
works as a food safety consultant and writer for Shire
& Associates.
We would like to hear from you - to comment on
this story or to request reprints, contact us by
e-mail at: meatpoultry@sosland.com.

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October 2007

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Meat + Poultry - October 2007

Table of Contents for the Digital Edition of Meat + Poultry - October 2007

Contents
Meat + Poultry - October 2007 - 1
Meat + Poultry - October 2007 - 2
Meat + Poultry - October 2007 - 3
Meat + Poultry - October 2007 - Contents
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