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  • Schofield Media's - Food and Drink Magazine

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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.

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    Attribution Non-Commercial (BY-NC)
    Téléchargez comme PDF, TXT ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    10 vues1 page

    Schofield Media's - Food and Drink Magazine

    Transféré par

    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.

    Droits d'auteur :

    Attribution Non-Commercial (BY-NC)
    Téléchargez comme PDF, TXT ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    sur 1

    CULVER 7/24/08 9:26 AM Page 72

    culver duck farms inc.

    <<
    Culver Duck raises and processes approximately 3.5 million ducks annually. Products include duck breasts and cooked duck halves in five flavors, as well as a variety of duck sausages.

    Pride in Poultry
    Now in its fifth generation, Culver Duck Farms Inc. is redefining consumers’
    perceptions of duck products, its secretary and treasurer says. By Alan Dorich
    than 70 years’ experience in duck farm-

    C
    ulver Duck Farms Inc. is a family owned business that takes
    pride in its work, Secretary and Treasurer Burt Culver says. ing, Herb Culver is still actively involved
    Based in Middlebury, Ind., the company raises and process- in the business at age 83, while Marilyn
    es approximately 3.5 million ducks annually. retired just last year.
    Early on, Culver Duck recognized the value of the Asian mar- “The farming is good here, [and] with
    ketplace and set on a path to grow ducklings that could meet the high stan- the Amish being here, we find good peo-
    dards required for Peking duck and other oriental dishes. That commitment ple to raise ducklings for us,” Burt Culver
    later positioned Culver Duck for the natural food market, which also holds says. Many locals have raised ducks for
    to a higher standard and recognizes the value of the several generations.
    company profile breed and quality of Culver’s product line. Today, Culver Duck’s products include
    Culver Duck Farms Inc. Culver’s great-great-great-grandfather, Warren W. duck breasts and cooked duck halves in
    www.culverduck.com Hallock, started the family business in 1858, when he five flavors, as well as duck sausages in a
    2007 sales: $20 million+
    Headquarters: Middlebury, Ind. began raising ducks in Speonk, N.Y. Since then, the variety of flavors – and even lotions,
    Employees: 130 company has relocated to its current location in soaps, BBQ sauces and rubs, and chick-
    Specialty: Duck meat products
    Burt Culver, secretary and Middlebury, which is “in the heart of Amish country,” en products. It supplies its products to
    treasurer: “Duck breast meat Culver says. restaurants and specialty stores around
    has about half the fat of chicken
    breast meat.” Culver’s father, Herb Culver, and mother, Marilyn, the world.
    moved the family to the Midwest in 1959. With more In addition, the company has earned

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

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