Poultry has been raised on Pitman Farms in Sanger, California, for three generations, and they are the ones who make Mary’s Free Range Chicken. One generation ago, Pitman Farms was a traditional poultry operation. David Pitman says that the family switched to higher welfare practices because they were interested in the links between animal welfare and food safety, they were becoming more concerned about the welfare of animals raised in the traditional way, and more and more people wanted higher welfare options.
About 90% of the 500,000 chickens processed each week under the brand are Global Animal Partnership (G. A. P. ) Step-3 certified. The remaining 10% are certified at Step levels 4 and 5. Chickens are sourced from Pitman Farms and other California-based G. A. P. -certified farms, as well.
Mary’s received G. A. P. certification in 2008. David said that Mary’s got certified because customers were asking, “What certification are you using?” David also thought that “the days were numbered” of businesses confirming operational information with customers “by affidavit on company letterhead.” ” The trend was arcing toward the need to “verify. ”.
Mary’s had already been selling its products to Whole Foods Market® (WFM) prior to G. A. P. ’s launch, and was required to obtain G. A. P. certification in order to continue doing so. David said that G. A. P. ’s flat fee approach to audits made program participation palatable.
According to David, in order to become G. A. P. -certified, Mary’s had to make some changes to its operation. For example, it had to add hay bales and eucalyptus branches as enrichments to their chicken houses. Mary’s also had to create more infrastructure to supply shade and water outside. Finally, to comply with G. A. P. ’s record-keeping requirements, Mary’s had to start administering more detailed and varied paperwork.
David explains that Mary’s also had to “gently” bring suppliers on board with G. A. P. by (1) talking about the pros and cons of taking part and (2) paying for the changes and upgrades that are needed to meet G A. P. standards (like adding outdoor access and enrichments); (3) paying for the initial and yearly certification costs (Mary’s pays about $1,750 per audit, per farm); and (4) giving them a reward. According to David, Mary’s helps supplier farms prepare for audits on a continuing basis. In particular, Mary’s Farm supervisors go to the farms to help make sure they are ready for the audit and do “pre-audits” to “taste” what the real audit will be like.
Increased Sales. Mary’s started producing pasture-raised chicken in 2005 and had trouble selling the product. In 2008, they sought and received Step 5 certification, and sales doubled. It did so, David thinks, “because there was a simple scorecard system. Looking at a quick [Step] 5 or a quick [Step] 3, [consumers] can quickly understand the difference. ”.
Product Differentiation. Mary’s leverages its G. A. P. certification in marketing. It uses the G. A. P. logo on its products. It also has a section on its website called “Animal Welfare” that talks about “What Makes Our Chicken Different?” The website also has a chart of some G A. P. standards for Step Levels 3 through 5.
Premiums. David reports that Mary’s Chicken pays a 10% premium to its G. A. P. -certified supplier farms. This is, in part, to cover the increased effort and costs of record-keeping, enrichments, and “free-range” conditions.
Trickle-Down Animal Welfare. Mary’s Chicken has expanded its operations and sources from multiple farms which must be G.A.P.-certified.
For over 60 years Mary’s Free Range Turkey has been a trusted name in quality, humanely-raised turkeys. Founded in 1954 and still family-owned today Mary’s operates a number of turkey ranches across California to supply their free-range, organic, and heritage birds to consumers nationwide. But where exactly are Mary’s famous turkey farms located? Let’s take a look at the history, facilities, and locations that make Mary’s Turkey a leading producer of premium turkeys.
A Family Legacy
Mary’s Turkeys was started by Mary Pitman in 1954 and has remained a family-run business for three generations. Mary’s sons Rick and Don Pitman eventually took over operations and continued the tradition of humane, free-range turkey farming.
Today, Mary’s is led by Rick’s sons, David and Ben Pitman, who serve as President and Vice President As third generation turkey farmers, they carry on the family legacy by upholding the company’s high standards for animal welfare and sustainable practices
Facilities Across California
To meet growing customer demand over the decades, Mary’s has expanded to operate multiple turkey ranches across California. Their facilities are strategically located in the Central Valley region, known for its ideal climate and terrain for raising turkeys humanely outdoors.
In total, Mary’s maintains:
- 5 ranches for raising free-range and organic turkeys
- 3 feed mills to produce non-GMO, vegetarian turkey feed
- 1 poultry processing plant to prepare products for consumers
Their ranches span over 24,000 acres, providing plenty of room for the turkeys to roam freely and live as naturally as possible.
Free-Range Ranch Locations
Mary’s free-range and organic turkeys are raised at ranches in the following locations:
- Jamestown Ranch – Sonora, CA
- Oakdale Ranch – Oakdale, CA
- Livingston Ranch – Livingston, CA
- Modesto Ranch – Modesto, CA
- Turlock Ranch – Turlock, CA
These ranches are located just over 100 miles east of the San Francisco Bay Area in California’s fertile Central Valley. The region’s mild climate, grasslands, and fresh water from the Sierra Nevada mountains create an ideal setting for raising free-range and organic poultry.
Feed Mills and Processing Plant
In addition to their turkey ranches, Mary’s operates feed mills and a processing plant:
- Feed Mills – Oakdale, CA and Modesto, CA
- Poultry Processing Plant – Turlock, CA
The feed mills use locally grown grains and vegetables to produce vegetarian, non-GMO turkey feed. Their processing plant prepares turkeys for retail sale and shipment after being humanely harvested.
Nationwide Distribution
From their ranches in California, Mary’s ships their turkeys to all major metro areas across the contiguous United States. They work with distributors to supply their turkeys year-round to grocers, butcher shops, restaurants, and directly to consumers via their website.
Mary’s also ships fresh turkeys nationwide for Thanksgiving and other holidays each year. Their turkeys can be found at retailers like Whole Foods, Bristol Farms, Gelson’s, and Erewhon.
Commitment to Quality
Regardless of which Mary’s ranch their turkeys originate from, customers can count on the same high standards:
- Free-range, vegetarian diet without antibiotics or hormones
- Plenty of space to roam on grassy pastures
- Organic practices for sustainability
- Humane care and treatment of all birds
So while the location varies, each Mary’s turkey comes with the company’s promise of delicious flavor and responsible farming.
With ranches across California’s fertile Central Valley, Mary’s Turkey has flourished from a small family farm into a leading producer of free-range, organic, and heritage turkeys. Their facilities allow them to safely and humanely raise millions of turkeys each year, while traditional techniques preserve the premium quality consumers have come to expect from the Mary’s brand over 60 years.
Why Certify with G.A.P.?
David recalls feeling slightly overwhelmed the first time he read through all of G. A. P. ’s welfare standards. However, David points to the following as what he believes to be benefits of pursuing G. A. P. certification:
- People want farm animals to be treated more humanely, and “being third-party verified brings confidence to the consumer.” ”.
- It is required by Whole Foods Market®.
- Mary’s auditor is EarthClaims LLC, and the fee is the same for each farm.
- “What I like about G. A. P. is the fact that it’s a scorecard. David says that the step levels help people tell the difference between products and even between G A. P. -certified products.
- David suggests G. A. P. may be increasingly relevant outside the WFM context. Because Mary’s chicken is G, two other stores have bought chicken from her. A. P. -certified.
- Lastly, David thinks that G might help even smaller farms that only sell to local customers, like the ones in California that process 500 pasture-raised chickens every week. A. P. certification to make their products stand out and help customers understand why their prices are higher ” .
Mary’s Turkeys on the Farm
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