Chicken Farmers: The Us Count Unveiled

Chicken farming in the United States has evolved over the years, with the industry supplying customers nationwide and globally. In 1896, farmer Nettie Metcalf created the Buckeye chicken breed, which became an official breed in 1905. By 1910, 88% of all farmers had chickens. In the 20th century, chicken production moved closer to major cities, and by the 1960s, 90% of broilers came from integrated operations. Today, chicken is the most widely consumed meat in America, with the average American eating around 115 pounds of poultry each year. As of 2017, there were 164,099 poultry farms in the US, according to the Department of Agriculture. This figure has likely increased alongside Americans' growing appetite for chicken.

Chicken farming in the US has grown to meet demand

The history of chicken farming in the US can be traced back to the 1800s, when chickens were primarily raised on family farms or in poultry colonies. The poultry flock was valued at approximately $12 million in 1840 ($378 million in today's dollars). Following the Treaty of Wanghia between the US and China in 1844, new breeds were created through cross-breeding, such as the Barred Plymouth Rock. In 1896, farmer Nettie Metcalf created the Buckeye chicken breed, which became an official breed in 1905. By 1910, 88% of farmers had chickens, and the demand for eggs in urban areas continued to grow.

In the 20th century, chicken production moved closer to major cities to reduce shipping costs, but this also led to issues with the disposal of chicken manure. The discovery of vitamin D in 1922 was a significant milestone, as it allowed chickens to be kept indoors year-round, reducing costs for farmers. By the 1930s, keeping 1,500 hens was considered a full-time job for a farm family. However, as egg prices fell in the late 1950s, farmers increased their flock sizes, leading to the vertical integration of the industry. Large farms could now grow tens of thousands of birds, impacting labor practices and farming techniques.

The chicken industry in the US has become highly efficient and vertically integrated, with a few companies controlling all stages of production, processing, and marketing. This has resulted in lower prices for consumers, but it has also led to concerns about animal welfare and the environmental impact of poultry farms. Chickens are often kept in cramped conditions, leading to disease outbreaks and the overuse of antibiotics. Despite these concerns, the industry continues to respond to consumer demands, with cut-up and further-processed chickens becoming popular in the 1980s. Chicken consumption surpassed beef consumption in 1992, and it remains a successful and affordable sector in US agriculture.

The transition from family farms to large operations

Chicken farming in the United States has undergone a significant transition, evolving from small-scale family farms to large-scale, vertically integrated operations. This shift has had a profound impact on the industry, transforming both labour practices and farming techniques.

Initially, chickens in the United States were predominantly raised on family farms or in poultry colonies. The primary value of poultry keeping lay in egg production, with meat being considered a secondary byproduct. This changed with the discovery of vitamin D in 1922, which enabled year-round chicken confinement and significantly lowered costs, particularly for broilers. As a result, poultry farming became more commercialized, with farmers increasing their flock sizes to maximize egg production.

However, by the late 1950s, egg prices had plummeted, leading to a decrease in profitability for family farms. This marked the beginning of the transition to larger, vertically integrated operations. The integration of the egg and poultry industries brought about significant technological advancements, including modern broiler rearing techniques, the adoption of the Cornish Cross broiler, and the use of laying cages. Large farms and packing plants could now raise tens of thousands of birds, necessitating changes in labour practices and farming techniques.

The consolidation of feed mills, hatcheries, and processing operations played a pivotal role in this transformation. Entrepreneurs combined these previously separate entities, coordinating different stages of production to create an integrated industry. This vertical integration allowed for increased efficiency, responsiveness to consumer demands, and profitability. By the mid-1960s, 90% of broilers were produced by these integrated operations, marking a significant shift away from family farms.

As the industry progressed, it gradually moved closer to major cities to benefit from reduced shipping costs. This led to an unintended consequence: chicken manure, once a valuable fertilizer for local farms, became an unwanted byproduct. However, with rising disposal costs and higher fertilizer prices, there is a potential trend reversal, making farm regions attractive once more.

Today, the chicken industry in the United States is a highly successful sector, supplying customers nationwide and globally. It has evolved into a highly efficient, vertically integrated operation, producing nutritious and affordable products while responding to market demands. This transition from family farms to large-scale operations has been driven by technological advancements, economic pressures, and the pursuit of efficiency and profitability.

The negative effects of poultry farms

Poultry farming has significantly increased over the years to meet the rising demand for chicken in the United States. In 2017, there were 164,099 poultry farms in the US, according to the Department of Agriculture. While poultry farming is an efficient method of food production, providing nutritional security to a large number of people, it has several negative impacts.

Environmental Degradation

Poultry farms have a significant environmental footprint. They produce large amounts of waste, including poultry litter, manure, and carcasses, which can contain harmful substances such as pesticides, heavy metals, antibiotics, and pathogens. This waste pollutes land, air, and water, leading to environmental degradation and negatively impacting wildlife and human health. For example, the excessive poultry manure on the eastern United States seacoast has been linked to the presence of Pfiesteria piscicida, a toxic microbe that harms both fish and humans.

Animal Welfare Concerns

The intensive farming methods used in poultry production often involve cramming chickens into extremely small, cramped spaces. This leads to health issues for the birds, including the spread of diseases and the need for regular antibiotic treatments, which contribute to the development of antibiotic-resistant bacteria. Additionally, the practice of slicing off chickens' beaks to prevent pecking due to overcrowding causes unnecessary pain and distress to the animals.

Health Risks for Workers and Nearby Inhabitants

Poultry farming also poses risks to the health of workers and people living nearby. Dust emitted from poultry production contains feather and skin fragments, faeces, feed particles, microorganisms, and other pollutants, which can adversely affect the respiratory health of those exposed. Additionally, the odours and smells associated with poultry farms can negatively impact the quality of life for surrounding communities.

Impact on Small Farmers

The transition from small family farms to large, vertically integrated operations has had negative consequences for small-scale farmers. The intense competition from large farms, which can produce birds in the tens of thousands, has driven down prices and pushed many small egg farmers out of business. This shift has also contributed to the homogenization of the poultry industry, reducing genetic diversity and the resilience of the sector.

Chicken farmers in the US in 1840

In the mid-19th century, American farmers raised chickens primarily on family farms or in poultry colonies. The main value of poultry keeping at the time was eggs, and meat was considered a byproduct of egg production. A United States Department of the Interior census in 1840 valued American farmers' combined poultry flock at approximately $12 million (about $378 million in today's dollars).

During this time, the United States was undergoing significant agricultural changes. Wheat was the principal cereal crop, having been introduced by the first English colonists. It quickly became the main cash crop for farmers, who sold it to urban populations and exporters. In the mid-1800s, wheat culture spread to the tidewaters of Maryland and Virginia, with Illinois replacing its wheat production with corn by 1860.

Cotton was also a significant crop, especially in the Southern United States, where it was grown by rich plantation owners using slave labour. Cotton prices continued to rise, and by 1840, exports reached 1.5 million bales valued at $64 million, constituting two-thirds of all American exports.

While poultry farming was not as prominent as wheat or cotton production, it still played a role in the agricultural landscape of the United States in 1840. Following the Treaty of Wanghia between the US and China in 1844, oriental poultry breeds were imported to New England, and Rhode Island became the nation's first major poultry centre. Cross-breeding between English and Asian birds created new breeds, such as the Barred Plymouth Rock, which still exist today.

At this time, chickens were mostly kept for eggs, which were often sold in urban markets as residents did not have their own chickens. Poultry shows, which began in 1849, also contributed to a growing interest in poultry keeping, with participants cherishing birds for their form, colour, and behaviour.

Chicken farming in the US today

Chicken farming in the US has evolved significantly over the past century, from small-scale family farms to large-scale, vertically integrated operations. In the early days of poultry farming, chickens were primarily kept for eggs, with meat being considered a byproduct. Today, the industry is focused on meat production, with chicken being the most widely consumed meat in America. The average American now eats around 115 pounds of poultry each year, a significant increase from the 34 pounds consumed per capita in 1960.

The discovery of vitamin D in 1922 was a pivotal moment for the industry, as it enabled year-round production, lowering costs and improving efficiency. This, along with the development of modern broiler-rearing techniques, the adoption of laying cages, and the consolidation of feed mill, hatchery, and processing operations, led to the emergence of large-scale, vertically integrated poultry farms. By the late 1950s, poultry production had undergone a dramatic transformation, with large farms and packing plants capable of raising tens of thousands of birds.

While the transition to large-scale operations has increased production and efficiency, it has also raised concerns about animal welfare and the environmental impact of poultry farming. Broiler chickens are often kept in cramped conditions, leading to disease outbreaks and the overuse of antibiotics, which has contributed to the rise of antibiotic-resistant bacteria. Additionally, the concentration of chicken farms in certain regions, such as Delaware and Maryland, has led to issues with waste disposal and strong odours that affect nearby communities.

Despite these concerns, the chicken industry in the United States remains one of the most successful sectors in agriculture. It has benefited from structural organisation, improved production technologies, and a responsiveness to consumer demands. The industry has also been shaped by marketing strategies, with branded chicken products gaining popularity in the late 1960s and early 1970s, and the rise of private-label production, where store brands are produced by major processors.

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