Traditional Farm-Fresh Turkey Association

Citation

(2009), "Traditional Farm-Fresh Turkey Association", Nutrition & Food Science, Vol. 39 No. 5. https://doi.org/10.1108/nfs.2009.01739eab.034

Traditional Farm-Fresh Turkey Association

Article Type: Food facts From: Nutrition & Food Science, Volume 39, Issue 5.

Kenyon Communications are delighted to announce their association with The Traditional Farm-Fresh Turkey Association (TFTA). The PR and marketing campaign for 2009 will promote the alliance of more than 50 farmer members in the UK and highlight the unique way in which TFTA produce their turkeys.

The TFTA sets the standard for top quality in Christmas turkeys, they are reared and processed in keeping with proven traditional practice to ensure the finest texture and flavour for the most special meal of the year. The TFTA was formed in 1984 and has more than 50 members throughout the UK. They choose slower growing breeds and rear them to full maturity. The turkeys are dry plucked, usually by hand, and then hung like a game bird for at least seven days. They are sold through independent butchers, farm shops and direct from the farms.

EU legislation provides a system to protect food names on a geographical or traditional recipe basis. The system highlights regional and traditional food whose authenticity and origin can be guaranteed. Wine and cheese were some of the first to benefit, and within the UK the Traditional Farm-fresh Turkey was the first product to gain recognition with a designation for `Traditional Speciality Guaranteed'.