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Poultry officials discuss water conservation
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ATHENS -- An official of the U.S. Poultry and Egg Association said water conservation in the poultry industry has taken on a new importance because of the drought.

Alling H. Yancy, vice president of food safety and production programs for the association, was among those attending a water conservation workshop sponsored by the Georgia Poultry Federation and the University of Georgia.

"Water use has always been important," Yancy said. "It has reached a heightened level of importance because of the drought."

He said that the industry has been actively engaged in reducing water use, but fears serious repercussions if water suppliers began mandated reductions.

"If water use is restricted to a great degree, it's going to make poultry processing plant performance very difficult," Yancy said.

The seminar included discussions on water conservation, water reuse and the role of both technology and food safety in water conservation.

The program included representatives of major poultry processing plants throughout Georgia, which is the largest poultry producing state in the nation.

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