Well the 1000 lbs is my family and about 3-5 other families. My parents will also sell it to their friends, still cheaper than the stores and roasted/peeled/frozen/packaged for the normal family size dinners. About 6 per baggie. Takes 6 of us all night peeling and freezing. The roasting is done on the farm and stuck in the cooler with dry ice as my aunt lives in TorC and it’s a short drive. We have the “peeling” tree. Lol. Every year for 25 years it has had us around there peeling.
I know there are many schools of thought on the subject. But IMHO you never peel until just before use. The skin holds in a lot of flavor during the freezing/thawing process. Ive tried it both ways. IMHO freezing with the skin on is the only way to go. Most of my Hispanic friends agree.