Day 093 - 28 Feb 95 - Page 24


     
     1   Q.   I understand that.
     2        A.  That could be months.
     3
     4   Q.   But when was there a chicken which was called Mr. McDonald'
     5        to start with and then no longer a chicken which was called
     6        Mr. McDonald?
     7        A.  OK.  It was during the months, it was in the early 80s,
     8        probably around 1982, just for a few months and that is a
     9        new breed or a new line.
    10
    11   MS. STEEL:   So was it replaced with an even heavier chicken?
    12        A.  It could be.  It was replaced with a better chicken
    13        overall.  Again, we do not look at specific details.  We
    14        look at the entire picture.  We look at the entire animal.
    15        Was replaced with a healthier and better bird -- yes.
    16
    17   Q.   A bigger bird?
    18        A.  It could have been bigger, but then again it could not
    19        have been bigger.  We do not look for a specifically size.
    20        We look at the entire picture.  It could be bigger, it
    21        could not be bigger.
    22
    23   Q.   What other things do you look for?
    24        A.  We look at the environment, so we look at the
    25        temperatures, how to control the temperatures so that the
    26        animal is more comfortable.
    27
    28   Q.   What other things do you look for with the breeding?
    29        A.  You asked me a question, will you let me finish?  That
    30        is part of the equation.  So, if you let me finish, I will
    31        explain it to you.  We look at from the genetic side.  You
    32        have to find out what the animal is going to grow under
    33        what conditions, so you can select the genetics for that
    34        particular kind of environment.
    35
    36        We look at everything from the health of the animal, the
    37        production of the animal, how long the animal is going to
    38        be in that environment.  We spent a lot of research on the
    39        physiology and the disease prevention of those animals,
    40        resistance to diseases, resistance to any known pathogen
    41        that might be a problem.  We look at ventilation systems,
    42        from resistance to stress, confirmation of the
    43        (inaudible).  There are a lot of factors that go into
    44        developing a breed.
    45
    46        That is where we are very successful.  Most of the
    47        companies in the past were concentrating on just one
    48        factor.  It would be like trying to concentrate on just
    49        selling burgers.  We do not do that.  We concentrate on our
    50        restaurant business which includes the entire food chain. 
    51        We donate ------ 
    52 
    53   MR. JUSTICE BELL:  Just pause there for a moment.  You have
    54        given some examples of what you select.
    55
    56   MS. STEEL:   So in the past, you were just concentrating on one
    57        factor but that is something that has developed since then
    58        and it is very much wider now?
    59        A.  You do not seem to be listening.  I did not say that
    60        "we" or "I".  I said "a lot of other people".  I meant by

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