Do you understand the different systems of housing poultry? If not write down what you do not understand about them and what you do understand about them
What system of keeping hens do you prefer. Why, and why will it suit you best?
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Do you have the skills available in your village and the building materials locally to build a layer house and layer cages. Explain?
Are you interested in the small-scale 12 hen unit? Do you have space and the money to get started? What do you not have?
9.7 Force moulting
This is to stop old hens from laying for about 4 weeks.
Reasons:
replacement pullets are expensive
egg production drops when hens get old (i.e. production is less than 1 egg/2days (uneconomical)
egg shells will get thin and break when birds get old
may be economical to put hens through a second laying cycle
hens are put out of lay by feeding a poor-quality diet for 3 - 4 weeks when about 60-70 weeks old but must always have water
very few hens will be now be laying. They are then put back on a layer diet and will come into lay 2-3 weeks later
eggs will now have sound, hard shells
hens will lay more eggs than before and for at least the next 20 weeks
will lay large eggs
Disadvantage: hens are out of lay for about 3 - 4 weeks during moulting and come into full lay over the next 3 - 4 weeks so there will be loss of income
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9.8 EGG QUALITY
9.8.1 Internal
eggs get stale quickly in hot weather
store eggs in a cool place
when the egg yolk spreads into the white the egg is stale
a stale egg may not taste different from a fresh egg
some people like eggs with a deep orange-yellow yolk
others like the yolk a pale yellow colour
colour can be measured with a yolk colour fan
there are sometimes blood spots in the egg yolk but we are not sure why
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9.8.2 External quality
eggs can be misshapen, soft-shelled, with pimples and rough surfaces
egg breakage occurs easily especially if the hens are old
these eggs are classified as seconds and fetch a much lower price in the market
dirty eggs, blood stained eggs and fly marks on the shell make the eggs unattractive to the customer should be cleaned before selling or eating
consumers prefer eggs that are either white or brown shelled but both have the same nutritional value
[END OF UNIT V]
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UNIT VI
10. RECORD KEEPING
It is essential that you keep good records of feed consumed, eggs produced, bird deaths and removal of sick hens and non layers. A sample record sheet is given so that you can know accurately how your flock is performing.
[Example of a layer record sheet at the end of this manual]
11. CONCLUSION
Keeping poultry is not easy. It is a learning process. You should start slowly and expand as you gain experience. You may have set backs but you must persevere and seek advice when you have problems and need help. If you are kind to your birds and treat them well they will respond.
12. FEASIBILITY STUDY
Before you decide that you want to become a poultry farmer you must undertake a feasibility study that is researched thoroughly into all aspects of meat production or egg production to determine if you are going to make a profit. Otherwise you may be wasting time and money. When you have done your research you can then make a business plan. Your business plan will allow you a better chance of borrowing money from the bank to get your enterprise started. The most important question is, do you have a market for your produce?
Some of the questions you need to ask are given below.
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Chick costs
How much are day old layer chicks or point of lay pullets?
How much are day old broiler chicks?
Where can you buy them from?
How far away is the supplier from you?
Does the supplier deliver?
If the chicks are delivered, how much will it cost?
If no delivery, how will you collect them and what will it cost?
Broiler costs
It may be possible to buy young chicks from a farmer who broods chicks for sale. This is also an opportunity for an enterprising farmer who has an incubator
Can you buy 3-week-old or 5-week old broilers? If so where?
How much do 3-week-old or 5-week old broilers cost?
Do they deliver and charge. Is there a minimum number?
How much will it cost me to transport them if they don’t deliver?
Layer costs
What is the cost of point-of-lay (16-18 weeks) pullets?
Do they deliver free or charge?
How much do they charge?
If no delivery, how much will it cost me to pick them up?
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Feed costs
Where is there a supplier close to me?
How much per bag and size (kg) for broiler starter?
How much per bag and size (kg) for broiler finisher?
How much per bag and size (kg) for pullet finisher?
How much per bag and size (kg) for layer feed?
Does the supplier deliver. If so at what charge?
If not, how will I get the feed and cost?
Equipment and water
Where can I get medical supplies and vaccines?
Where can I get medical advice?
Where can I get floor litter?
How much will it cost?
Where will I get water from?
Do I have sufficient for drinking water and cleaning equipment and my own house?
Market survey questions
Where will I sell my broilers?
Who will I sell them to? (neighbours, schools, local market, local shop, processing plant, middle man)
Who else is selling chickens in your area?
How much are they charging per bird or per kg?
What age are they selling them at?
Why will people buy from you?
What will you charge per bird/kg?
How many birds can you sell per week or month?
How do you know that you can sell that many?
Egg sales
Where will you sell your eggs?
Who will you sell them to? (neighbours, schools, local market, shop)
How much will transport be?
How much will you charge for 12 eggs mixed size?
Who else is selling eggs and as mixed or graded?
How much do they charge for 12?
How many can you sell per week?
How do you know that you can sell that many?
Is there a market for boiled eggs?
There is often strength in numbers and the concept of community farming, in several different forms, has great appeal. It allows the very poor and often landless farmers, to derive income from keeping poultry by pooling resources. Examples are the well established organisation of cooperatives and the concept of community ownership
13. COOPERATIVES
A cooperative is an organised group of like-minded producers who combine to form a farmers’ group or partnership. Members share responsibilities and any profit or loss. They speak with a single voice and can purchase feed, equipment, chicks, building material and other supplies more cheaply. Eventually storage facilities can be established and a supply shop set up. The group can also have a strategic plan to reduce competition between individuals, set prices for poultry products and generally work to help one another to establish an industry on a firm footing. Trainers should provide as much assistance as possible to the farmers in establishing a working group that will spearhead the formation of a cooperative. The cooperative may eventually expand into other areas of commerce where the farmers can trade other farm produce in addition to poultry.
14. COMMUNITY OWNERSHIP
This is similar to, but less rigid than a cooperative and is run by a committee representing a district or village community. For example, the committee may be responsible for raising point - of - lay pullets. These they sell at 17 - 18 weeks to individual egg producers and the profits are distributed amongst the community. The committee might purchase and run an incubator, and sell the chicks for meat or egg production at different ages. Or the committee may manage a small broiler or egg farm along commercial lines.
In both cases there is opportunity to buy large numbers of chicks and bags of feed. This is usually attractive to the supplier and cheaper for the community. The concept of community farming is to empower people, mainly women, who have no opportunity as individual poultry keepers, to improve their circumstances and to alleviate poverty. Once formed, It can be extended to bio-security programs, vaccination programs against diseases, purchase of medical and other supplies, marketing of meat birds and eggs, dissemination of information, training programs and exchanging information, and greater opportunity to obtain micro-credit. This is critical to allow expansion of the family enterprise. There is a key role here for the poultry trainer who can assist in orchestrating the group by providing advice and guidance.
