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    Food and Drink is all about best practices: in customer focus, in supply chain management, in productivity, in food safety and in marketing. You might operate a successful chain of restaurants, but you need to know how processors are improving their distribution networks. Or, you might manufacture food or beverages, but you need to know how restaurant patrons’ tastes are changing. Food and Drink is the only magazine that can facilitate this sort of “cross-table” conversation.

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    Food and Drink is all about best practices: in customer focus, in supply chain management, in productivity, in food safety and in marketing. You might operate a successful chain of restaurants, but you need to know how processors are improving their distribution networks. Or, you might manufacture food or beverages, but you need to know how restaurant patrons’ tastes are changing. Food and Drink is the only magazine that can facilitate this sort of “cross-table” conversation.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Als PDF, TXT herunterladen oder online auf Scribd lesen
    Markieren Sie unangemessene Inhalte
    18 Ansichten1 Seite

    Schofield Media's - Food and Drink Magazine

    Hochgeladen von

    Schofield Media
    Food and Drink is all about best practices: in customer focus, in supply chain management, in productivity, in food safety and in marketing. You might operate a successful chain of restaurants, but you need to know how processors are improving their distribution networks. Or, you might manufacture food or beverages, but you need to know how restaurant patrons’ tastes are changing. Food and Drink is the only magazine that can facilitate this sort of “cross-table” conversation.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Als PDF, TXT herunterladen oder online auf Scribd lesen
    Markieren Sie unangemessene Inhalte
    von 1

    CULVER 7/24/08 9:27 AM Page 73

    culver duck farms inc.

    numerous awards for its products. In Duck’s products often surprise atten- poultry and the quality of steak,” Culver
    2008, of the 2,100-plus entries in 31 cat- dees, he says. When people visit Culver asserts. “Duck breast meat has about half
    egories at the Summer NASFT Fancy Duck’s booth and try the product, “They the fat of chicken breast meat.”
    Food Show in New York City, Culver love it,” Culver says. “[But] if you tell
    Duck won a Sofi Silver Award for them this is duck [they are eating], they Moving Up
    Outstanding Product Line, while its go, ‘Duck?’ It’s foreign to them.” Culver Duck recently introduced fully
    Roasted Duck Half took home a Sofi Often, consumers perceive duck cooked duck halves that come in six
    Silver Award in the Outstanding Diet meat as being unhealthy, Culver explains. flavors: Andouille, BBQ Rub, Bistro,
    and Lifestyle category. “They don’t understand that the duck Cranberry Chipotle, Roasted and
    today has been carefully bred and care- Sesame-Ginger. The company is now
    Defying Perceptions fully fed a scientifically monitored, all- working on other items, including duck
    Culver says he was “born and raised” in natural feed formulation containing no confit. “It’s a classic duck dish,” Culver
    his family’s business. “I started working by-products and no animal fat, while explains, adding that the company is
    at the age of 12 on the farm,” he recalls, producing 70 percent meat on the yield,” developing the product with a chef at
    adding that he has spent the majority of he says. the Le Petit Paris restaurant in Chicago.
    his life at the company. “Many of us here Once known as a fatty meat, Culver’s Culver Duck also has started supply-
    have between 20 and 40 years’ experi- painstaking breeding selection processes ing its duck breast product in four flavors
    ence in the business,” Culver added. have developed a white pekin duckling – Honey-Orange, Cajun, Teriyaki and
    Although his family believes duck is an that is 42 percent less fatty with a 45 per- Original – as well as their All Natural
    excellent meat product, the company cent higher meat yield, according to Whole Duckling to Bell & Evans, a poul-
    encounters resistance from some con- Drew Frey, director of farm operations – try company based in Fredericksburg,
    sumers, Culver says. the company’s resident statistician. Pa. “That moves [us] to an upscale mar-
    For instance, at food shows, Culver In addition, “It has the nutrition of ket,” he says.

    food and drink • fall 2008 • www.fooddrink-magazine.com 73

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