WEST OLIVE, Mich. — Michigan turkey farmers are grappling with an oversupply of birds as demand from traditional clients, notably restaurants, plummets due to stay-at-home orders.
“Yeah, it’s very difficult for us,’’ said Curtis Walcott, a second-generation turkey farmer in Ottawa County. “About 60 percent of our product would go to restaurants and food service.’’
Walcott is part of the Michigan Turkey Producers Co-op, which has 54 member farms producing turkeys used in myriad products ranging from sandwiches to chili.
Co-op members supply turkey meat to scores of businesses, including the Zoup restaurant chain, Firehouse Subs and Brann’s Steakhouse & Grille.
But with coronavirus restrictions, including a ban on restaurant dining, demand for turkey products has fallen faster than a frozen gobbler.
And that leaves co-op members with too many turkeys and too few customers.
“That in turn causes a problem for us here on the farm,’’ Walcott said. “Things start to back up when the supply doesn’t go out.’’
Turkey raised in Michigan is not the typical Thanksgiving turkey most Americans associate with the bird, which is because Michigan farms raise toms instead of hens. Toms grow to about 40 pounds and are sold as ground turkey, deli turkey and whole turkey breast.
Walcott said he is hoping grocery stores and similar businesses that are having trouble keeping food in stock will consider Michigan turkey products.
“And hopefully we can help some of the local retailers, if they’re struggling to find products,’’ Walcott said. “We have the products.’’
Michigan Allied Poultry Industries is also urging consumers to support turkey farmers, noting the industry has a total economic impact of $100 million in Michigan.
“Over 70 percent of the turkeys raised in Michigan are raised right here in Ottawa County at a farm like this,’’ executive director Allison Brink said during a visit to Walcott Farms.
“Our turkey farmers are essential and they’re still working every day to care for their birds and for their employees,’’ Brink said. “They are working to get healthy, nutritious food to consumers every day.’’
Michigan Turkey Producers Co-op got its start in 1998 when 15 businesses banded together to bring their birds to market locally. It now has 18 turkey producers raising 5.3 million birds a year. The birds are processed at a farmer-owned cooperative in Grand Rapids.
“Our turkey farmers definitely are in trouble,’’ Brink said. “We are definitely reaching critical levels due to diminished demand and falling prices.’’
For information on products offered by the Michigan Turkey Producers Co-op, visit miturkey.com.
“Turkey is a lower fat and higher protein meat source,’’ Brink said. “So we really encourage people to give turkey a try.’’
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