Understanding poultry production

Leah Palm-Forster, associate professor of applied economics, connected the student association with Kee. As part of their eight-hour tour, Kee and eight students — six undergraduates and two graduate students — visited Georgie Cartanza’s organic poultry farm near Dover. The UD Cooperative Extension statewide poultry agent raises around 148,000 organic chickens at a time, making her the ideal expert on poultry economics. 

One reality: policy. The U.S. Department of Agriculture has delayed implementing a new rule that would prohibit poultry companies from reducing growers’ pay based on how they rank compared to other poultry growers during the week when their birds move from production to processing.

Like all policy decisions, it comes with tradeoffs. “I tried to share the upsides and the downsides,” Cartanza said. “If a grower knows what their base pay is going to be, it may take away a little bit of their motivation.”

Motivation is crucial for a farm like Cartanza’s, which can annually feed 780,000 families each with a rotisserie chicken. Certain decisions can make or break a flock, like conditioning her litter (bedding) between flocks to reduce moisture and ammonia, or making sure equipment is in peak condition. 

“At the end of the day, any farm owner is responsible for the care of those birds,” Cartanza said.

Exploring agritourism

From Dover, Kee and his students traveled to Camden-Wyoming to meet Mike Fennemore Jr., who is a fourth-generation co-operator at Fifer Orchards. Fifer’s invites customers to get outside, unplug and experience the old-fashioned farm fun that connects people with their land and food.

Fennemore explained how this “Delaware century farm” adapts products and activities to consumers’ interest and demand.

“We don’t just hear our customers — we listen to them,” Fennemore said. “Every improvement we make is a direct result of their feedback. When you truly care about serving others and pay attention to their needs, delivering a great experience becomes second nature.” 

The farm sells homegrown fruits and vegetables in its Farm Store, from asparagus, strawberries, blueberries, peaches, sweet corn, tomatoes, pumpkins, apples and even local honey, apple cider, baked goods and kettle corn. The Farm Kitchen also offers lunch options, ice cream, slushies and more. The outdoor activities offer U-Pick & U-Play with family fun for all ages. Things get extra festive on Saturdays with special guests, live music and extra activities. Fifer’s is open April through December each season 6/days a week (closed Sundays). 

But the profession can be volatile. 

“Agritourism is a seasonal and weather-driven business. We are completely at the mercy of Mother Nature for the crops and the crowds,” Fennemore said. “Staffing, preparations and inventory management is tricky with uncertain weather forecasts or any type of inclement conditions for customers. We don’t just handle change — we live it, adapting abruptly to keep moving forward.”

Keeley McCormick, a junior food and agribusiness marketing major, called Fifer’s a prime example of farmers working hard to diversify their businesses to succeed.

“Even from how everything is laid out and designed, you can tell it’s from a consumer point of view,” McCormick said. “They’re doing it all. They’re packing their own fruit. They’re doing their own tourism. They’re this leading example.”

Agricultural reflections

Throughout the day, students gained a firsthand appreciation of agriculture — the good, the bad and the ugly.

In Middletown, Larry Jester of Jester Farms, taught the basics of corn, soybeans and wheat. In Hockessin, Jim Mitchell at Woodside Farm Creamery, introduced them to a robot milking cows.

“We talk about the importance of technology in class,” McCormick said. “But to see how those small effects impact real life was eye-opening.”

Cain Carter, a sophomore environmental and resource economics major, has often studied the values of non-market goods — values a person can’t really see. But it wasn’t until walking through Jester’s farm and witnessing the value of preserving farmland so it lasts, or learning how Cartanza integrated environmentally friendly features to lower heat and humidity, that the course material came to life. 

“People were so willing to share their story,” Carter said.

Alasqa Farley, a senior honors environmental and resource economics major, marveled at the farmers’ collective passion for the work.

“The tour was very insightful,” Farley said. “All the farmers we talked to were so knowledgeable.”

Kee hopes to do more of these tours, potentially launching tours each semester for each department, possibly even one for faculty. 

“Delaware is a remarkable place with remarkable people,” Kee said. “It’s an honor to connect our students to the great work they do day in and day out.”