MAAJABU YA MTANDAONI,BOFYA HAPO CHINI HUTAAMINI MACHO YAKO
Eggs are laid by broiler hens (parent flock).
Male chickens are called cockerels and female chickens are called pullets or hens.
Male turkeys are called stags and
female turkeys are called hens.
The eggs are collected
and sent to the hatchery.
The eggs are incubated at the hatchery. They are kept warm, until the chicks start to hatch out of their shells.
Chickens hatch at around 20 days and turkeys hatch at around 27 days.
Baby chickens are called chicks.
Baby turkeys are called poults.
The hatched birds are then sorted
and transported to Rearing farms.
When a chick hatches it can live healthily for up to two days without being given any food or water. This is because it still has nutrients in its stomach from when it was inside the egg.
This is why chicks do not need food or water when they are being moved to the rearing farm.
Once the birds reach their required weight they are transported to the processing plant.
Trained staff called ‘catchers’ catch the birds and put them in special containers called modules.
Catching is carried out quietly and with care to avoid unnecessary stress and to prevent injury to the birds.
The modules are then loaded
into lorries and taken to the
processing plant.
Here the birds are processed and packaged.
After the birds have been processed they are weighed, and then either left whole or portioned.
The meat is then packaged and labelled ready to be delivered to restaurants, shops and supermarkets.
Poultry includes birds such as chicken, turkey, duck and goose.
A breeder farm, hatchery and rearing farm are all involved in the life cycle of poultry birds.
Hygiene is very important during all parts of poultry farming to prevent diseases.
Moyer’s Broiler/Roaster chicks (sometimes nicknamed Cornish Giants) can be grown to a live weight of over 4 lbs. by 6 weeks of age Or, to a roaster weight of 8-10 lbs. Live weights of 4-5 lbs. can be achieved on close to 2 lbs. of feed per pound of meat. They have excellent conformation, plump, tender breast meat and good skin texture.
Moyer’s K-22 Red Broilers (Cockerels Only) is a hearty meat bird that has resistant genetics providing good textured, flavorful meat for the discriminating consumer. They are perfect for the pastured poultry producer. The K-22 is a slower growing bird than the cornish giant with the males growing to a live weight of 5 pounds at around 8 weeks.
TAFADHALI SHARE HABARI HII KWA RAFIKI ZAKO HAPO CHINI ILI IWAFIKIE NA WENGINE PIA
Pig industry sustains livelihoods of many families in Kenya. Pig rearing has been one of wellestablishedindustry
in Kenya following growing export markets and increasing number of health
conscious consumers. Pig production if efficiently managed has great potentials for increasing
protein supply in Kenya. Smallholder pig farms in Tharaka-Nithi County have been facing
varying and dismal profits. The main objective of this study will be to establish which
institutional arrangements and management factors affect the profit efficiency of small-holder
pig farmers in Tharaka-Nithi County. A multi-stage purposive sampling technique will be
adopted to collect cross sectional data of eighty (80) smallholder pig farmers in Maara
Constituency by the use of semi-structured interview schedules. The work will employ Data
Envelopment Analysis to come up with profit efficiency rankings among the farmers and
stochastic frontier profit function will be used to analyze the factors that affect profit efficiency.
The data will be processed using STATA and DEA Frontier packages. The findings could be
useful to the stakeholders of the pig industry sub sector to formulate policies pertaining to pig
enterprise inputs, marketing issues and financial products and also can establish benchmarks
which can be used as a package for enhancing and stabilizing profit efficiencies of smallholder
pig farmers which in turn could help improve the Kenya economy.
An Overview of Livestock Sub-sector in Kenya Perspectives, Opportunities and Innovations for Market Access for Market Access for Pastoral Producers Recent statistics point that the livestock sub-sector in Kenya accounts for approximately 10% of the National Gross Domestic Product (GDP). This is 30% of the agricultural GDP. It employs about 50% of the national agricultural workforce and about 90% of the ASAL workforce. 95% of ASAL household income comes from this sub-sector. This is despite the fact that the sector receives only 1 % of the total annual budget allocation. The livestock resource base is estimated at 60 million units comprising of 29 million indigenous and exotic chicken, 10 million beef cattle, 3 million dairy and dairy crosses, 9 million goats, 7 million sheep, 0.8 mi camels, 0.52 mi donkeys and 0.3 million pigs. (Strategy for Revitalizing Agriculture (SRA) 2003) Kenya is broadly self-sufficient in most livestock products but is a net importer of red meat mostly inform of on-the-hoof animals trekked across the porous boundaries of neighbouring countries- Somalia, Ethiopia, Sudan, Uganda and Tanzania. Livestock supply in Kenya results from a complex set of interactions between Kenya and its neighbours and the traditional Middle East market and their respective livestock populations, demand and market prices. Kenya is part of a regional market where livestock flow according to markets and price differentials in a liberalized system throughout the region as a whole and where Nairobi represents a focus of demand for the region Supply of red-meat from domestic cattle, shoats and camels falls short of demand, and is almost permanently augmented by a traditional livestock trade drawn in from neighbouring countries, especially Somalia, Tanzania, Sudan and Ethiopia in varying quantities according to demand, which maintains a supply/demand
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