Sunteți pe pagina 1din 13

POULTRY

Poultry farming is the process of raising domesticated birds such


as chickens, ducks, turkeys and geese for the purpose of farming meat or eggs
for food. Poultry are farmed in great numbers with chickens being the most numerous. More
than 50 billion chickens are raised annually as a source of food, for both their meat and their
eggs. Chickens raised for eggs are usually called layers while chickens raised for meat are
often called broilers.

In camiling area or even in paniqui area we see that the poultry and piggery are too far from
each market, that’s why we came up to this business because we see the opportunity on it. We
should put the nearest poultry in the market so that they notice it. For them to make their own
product are easy to get.

LOCATION

The location of our prefered business is within the san clemente area, why in san clemente?
Because there’s a lot of vacant area there that would possibly be use in establishing a business.
We could also put up a poultry near at paniqui market because there is also a place there to
establish the said business. The style of operation on our poultry Is your operation going to be
formal and elegant? Or kicked-back and casual? Your location should be consistent with your particular
style and image. If your business is retailing, do you want a traditional store, or would you like to try
operating from a kiosk (or booth) in a mall or a cart that you can move to various locations? In the
demographics we consider that There are two important angles to the issue of demographics. First,
consider who your customers are and how important their proximity to your location is. For a retailer
and some service providers, this is critical; for other types of businesses, it might not be as important.
The demographic profile you have of your target market will help you make this decision.

(700,000-1million) (540,000)
PURPOSES/OBJECTIVES

 To serves the customer and consumer


 To be notice in the public market
 To earn profit
 Land expansion

The main objective of this project component is to contribute to sustainable poultry meat
production, where farmer income and animal health is increased and environmental burden
is decreased. To create a sample flow chart for proper poultry meat processing from farm to
table. Our group will focus on the process once the chicken is delivered to the door of the
plant (assuming production group will address raising of the birds up to slaughter age); and
we will cover what happens inside the plant. We assume marketing group will address
getting bird from farm to plate. To identify proper food safety practices related to poultry
meat processing (farmer) and use (consumer). A resource template will be created including
materials on consumer poultry handling/safety. Group members will post resources on food
safety practices/articles on poultry processing To compile a source list of poultry meat
processing equipment appropriate for small scale operations (catching, transporting, killing,
scalding, eviscerating, cooling, packaging, final product preparations, transporting of final
product, etc.). To create a list of possible teaching aides or helps in educating producers
about poultry meat processing. Each educator can develop their own curriculum based on
the resources gathered. To create a list of considerations for using/proper disposal of
unsalable birds and other byproducts of poultry enterprises. The group will create a resource
template for composting and solid waste/waste water disposal for poultry processors. Each
state should post their state-specific composting, waste management guidelines, and any
regulations related to on-farm composting or transporting solid waste to other farms (ie, any
compost registrations, DOT compliance, waste handlers licenses, etc.) should be
mentioned. To assemble sample building plans for poultry processing units. A resource list
will be compiled with links to websites for this information. All agreed this is important; many
in our group also sit on regulatory workgroup. To identify/add appropriate skills and
knowledge related to this category to the poultry farmer skill/knowledge list

IDENTIFY THE SOURCE OF FUND

We as partners we decided to provide equal contributions in any aspects in our business. The
source of fund will be get in the bank, or if we have money we should get it in our own pocket.
Like individuals, companies can borrow money. This can be done privately through bank loans,
or it can be done publicly through a debt issue. The drawback of borrowing money is
the interest that must be paid to the lender. The best way to get funding for our poultry farm is to
go as a group. We can join a group of poultry farmers or form one in our area; that way, it would
be easier to get the attention of lenders. Some sources of capital for our poultry farm including
agricultural finance corporation, women enterprise fund, and online lenders.
FINANCIAL ANALYSIS

About the financial analysis, we should start up only small business, and when it became
known, we will slightly expand our lot and we can also expand our poultry. Also we buy different
stock and things to be needed on our poultry. Up until it expand again we can allow our
business to export our products. To be well knowned. Besides, in setting up any business, the
amount or cost will depend on the approach and scale we want to undertake. If you intend to go
big by renting / leasing a big facility, then we would need a good amount of capital as we would
need to ensure that our employees are well taken care of, and that our facility is conducive
enough for workers to be creative and productive. This means that the start-up can either be low
or high depending on our goals, vision and aspirations for our business. The tools and
equipment that will be used are nearly the same cost everywhere, and any difference in prices
would be minimal and can be overlooked. As for the detailed cost analysis for starting a
commercial poultry farm and egg production business; it might differ in other countries due to
the value of their money. Below are some of the basic areas we will spend our start – up capital
in setting up our commercial poultry farm;

The Total Fee for incorporating the Business (commercial farm) in the Philippines–750,000

The amount needed to acquire / lease a farm land – 100,000

The amount required for preparing the farm land (poultry fencing et al) – 70,000

Legal expenses for obtaining licenses and permits as well as the accounting services (software,
P.O.S machines and other software) – 30,300.

Marketing promotion expenses for the grand opening of tarpaulins in the amount of 3,500 and
as well as flyer printing (2,000 flyers at 0.04 per copy) for the total amount of 5,100.

The total cost for hiring Business Consultant – 2,500.

The total cost for payment of insurance policy covers (general liability, workers’ compensation
and property casualty) coverage at a total premium – 9,400

The amount required for the purchase of the first set of chickens – 60,000

The cost for acquiring the required working tools and equipment / machines / hatchery et al–
500,000

Operational cost for the first 3 months (salaries of employees, payments of bills) – 200,000

The Cost of Launching an official Website – 1000

Additional Expenditure (Business cards, Signage, Adverts and Promotions et al) – 2,000

Going by the report from detailed research and feasibility studies conducted, we will need an
average of 500,000 to start a standard commercial poultry farm and egg production business in
the Philippines. For us business partners, we all know that it is very hard to build this type of
business but if you really have enough money to build this, you really can do it and get the
profit. The higher sales the higher profit you can get.

Here are some samples of our NPV:

We invest 1,540,000

In 3 years, we had a 10% of our discount rate

Year 1= 500,000

Year 2= 400,000

Year 3= 300,000

Computation:

Year 1:

500,000/(1+.10)= 454,545.45

Year 2:

400,000/(1+.10)= 363,636.36

Year 3:

300,000/(1+.10)= 272,727.27

The we add all the total of the discount rate:

454,545.45+363,636.36+272,727.27= 1090,909.08

Then we subtract it to our total amount which is what we invested:

1090, 909.08-1,540,000= 449090.92

In this type we think that we get the profit of 449090.92 it’s not that we achieve the higher profit
but at least there is an income that we need to use again for improving our business. And so
that we can also aim higher profit.
Figure 1 Chicken Poultry
Chicken Poultry

The poultry industry began as a backyard enterprise but has shifted to the formation of very large
integrated contract farming operations.

II. Selection of Stock to Raise

• Stock should be purchased from a reliable hatchery or dealer where the parent stocks are well housed
and well managed.

• Select/buy only healthy chicks (i.e. dry, fluffy feathers, bright eyes, and alert and active appearance;
free from diseases, and abnormalities; chicks should have uniform size and color; and in the case of
broiler chicks, it should be less than 33 g. at day- old)

• Choose those that have high livability and are fast growers.

III. Rearing of the Day-Old Chicks

• Provide sufficient artificial heat to keep day-old chicks warm during the day and night. Avoid abrupt
changes in brooder temperature during the first two weeks of life.

• Provide adequate space for chicks as they grow. Overcrowding is one of the factors affecting poor
growth. Good ventilation also helps avoid future respiratory diseases. Also, provide a good light source
as a well-lighted brooder encourages chicks to start feeding.
• Provide the chicks with good quality feeds either home grown or commercially sourced. Feed the
chicks intermittently rather than continuously. Research studies have shown that chicks utilize nutrients
better when using intermittent feeding. Do not allow feed troughs to go empty for more than 1-2 hours.

• Cleanliness and dryness of the brooding quarters will prevent chicks’ contamination from parasites
and diseases, which might have been carried by previously brooded chicks.

• Environment should be kept as uniform as possible. Sudden changes in the surroundings cause a
certain degree of stress or insecurity (e.g. removal of brooder canopy; slamming doors of brooder
houses; or the presence of drafts). It is advisable that a regular caretaker feed the chicks following a
definite schedule during the first three weeks of the chick’s life.

• Make sure that feeds and fresh water are always available.

Vitamins, minerals, and antibiotic supplements may be added to the drinking water during the first few
days. Consult your feed dealer.

Always check the chicks at night before going to sleep.

• All weak, deformed, and sickly chicks should be culled right away and disposed of properly.

• The immediate burning or burying of dead birds is an important part of a good sanitation program. Do
not expose to flies or rats.

IV. Rearing of the Growing Stock

• Broilers are marketed when they reach 45-60 days of age depending on strain.

• Birds are given anti-stress drugs, either in the feed or in the drinking water, 2-5 days before and after
they are transferred to the growing houses.

• Thoroughly clean and disinfect the growing houses prior to the transfer of the growing stock. Transfer
birds only during good weather.

• During summer, birds’ appetite diminishes but this may be sufficiently restored by wet mash feeding
or by taking appropriate measures like spraying, misting, or sprinkling the roofing waterto lower house
temperature.

V. Housing

Chickens, being warm blooded, have the ability to maintain a rather uniform temperature of their
internal organs. However, the mechanism is efficient only when the ambient temperature is within
certain limits. Birds cannot adjust well to extremes; therefore, it is very important that chickens be
housed, cared and provided with an environment that will enable them to maintain their thermal
balance.
• If possible, the length of the broiler house should run from east to west. This prevents direct sunlight
from penetrating the side walls of the house, which could cause heat build-up inside.

• Ventilation is very important. Allocate at least 1 square foot of floor space per bird.

• If constructing an open-sided type of housing, elevate the house about 1.5 m. from the ground. This
ensures proper circulation of air and easier collection of fecal matter underneath the house after each
harvest.

• The building should be rat proof, bird proof, and cat proof.

• Trees may be planted on the sides of the house to provide shade during hot season. These can also
serve as protection from storms or weather disturbances.

• The roofing should be monitor-type and high enough to provide better air circulation inside the broiler
house.

• In preparation for the arrival of the chicks, thoroughly clean the house with the use of a high pressure
washer to remove dust, fecal matter, or any debris inside. Disinfect the house and all equipment to be
used.

VI. Location Requirements and Recommended Layout for Poultry Farms

• A poultry farm must be located outside urban areas.

• It must be located in 25 m. radius from sources of ground and surface drinking water.

• Medium and large poultry farms must be at least 1,000 m. away from built-up areas (residential,
commercial, institutional and industrial) while a small scale must be at least 500 m. away from these
areas.

VII. Feeding Management

• Broiler-commercial rations are fed to the birds during the first 5 weeks and from then on are replaced
by the broiler-finisher ration.

• All purpose straight broiler ration is fed from the start to the marketing age of eight weeks.

• Commercial broiler feeds contain additives considered to be grown-promoting substances. Feed


additives make broiler production profitable and help broiler farmer control diseases.

VIII. Health Management

• The most economical and ideal method to control diseases could be achieved by proper management,
good sanitation, and having an effective vaccination program. Consult a veterinarian for a program
suited to your business operation.
IX. Marketing

• Alternative market outlets should be surveyed even before deciding to start a broiler business to
ensure a ready market at the time of harvest. Marketing arrangements with local hotels, restaurants,
cafeterias, institutional buyers, and grocery stores with freezers may be made.

• Producers may form associations or market cooperatives so that they could agree on a common price.
Organized producers have bargaining power with regard to their selling prices.

• Producers are advised to compute which is more profitable to sell, the birds dressed or live, and
whether to sell at the farm or in the market.

• The broilers should be sold at optimum weight (1.6-1.9 kg. live weight).

Duck Eggs

Backyard ducks, besides being incredibly cute and a natural form of slug and grub control for
your yard, also lay some pretty tasty eggs. Depending on the breed and age of the duck, you
can expect approximately 150-220 eggs per year as a general rule. Khaki Campbells, Welsh
Harlequins, and Pekins are among some of the most consistent as far as egg production goes,
but all of our ducks regardless of breed lay quite well through the winter, even without any
added light to lengthen the days. Delicious eggs are certainly one of the many benefits of
keeping backyard ducks. Duck eggs are roughly 30% larger than a medium chicken egg,
weighing in at 3 to 3-½ ounces, so two duck eggs equals three chicken eggs if you are
substituting them in a recipe, however I use them in a one-to-one ratio, even in baking, and am
always happy with the results. Although duck eggs can be prepared just like chicken eggs—
scrambled, fried, poached, hard-boiled or sunny side up—overcooking can make them rubbery,
so care should be taken to only just cook them through. Duck eggs contain less water and
more fat than a chicken egg and have firmer whites, making them superior for baking and
sought after by pastry chefs. Cakes and breads will rise better; cookies will be more moist and
chewy. Omelets and quiches will be fluffier and custards creamier. Duck egg whites don’t whip
up as well as chicken egg whites, but letting them come to room temperature and adding a bit of
lemon juice helps. Duck eggs contain more vitamins A, B12 and D, as well as higher levels of
Omega-3 than eggs from chickens similarly fed and pastured. Overall, they are more nutritious
than chicken eggs. Duck egg yolks do contain more cholesterol than chicken yolks, but are still
an extremely nutritious, low-carb, high-protein food that contains every nutrient needed for life
except Vitamin C. And many people who are allergic to chicken eggs find they can eat duck
eggs without a problem and vice versa. As for taste, I find duck eggs to be richer and creamier,
as well as a bit "eggier." They sometimes do have a somewhat stronger taste than chicken
eggs, which allows them to stand up well to strong cheeses, such as Roquefort or sharp
cheddar, and pair well with various aromatic herbs and spices. Due to their thicker shells and
membranes, duck eggs stay fresher longer than chicken eggs. Eggs shouldn’t be washed as a
general rule before being refrigerated, but soiled eggs can be rinsed under warm water (at least
twenty degrees warmer than the eggshell surface) using a fingernail, stiff brush, rough sponge
or old toothbrush to remove any mud or other debris, then refrigerated where they should last
for at least six weeks. Duck eggs are generally white, but some breeds lay pale green/blue
eggs. Different ducks within the same breed can lay white or green eggs, which is different than
chicken breeds, since all hens within the same breed lay the same color egg (except for Easter
Eggers which lay green, bluish, pinkish, cream or tan eggs, depending on the hen). Some
ducks, especially Runners, Mallards, Magpies and Anconas often lay pale green eggs, while
others of the same breed lay white eggs, even if they both hatched from a green egg. The
Cayuga duck breed lays a charcoal gray egg. Duck eggs are highly prized by crafters also,
especially those who do pysanky (Ukranian egg decorating) since the eggs are large and the
shells durable and smooth. If keeping ducks isn't an option for you, some good sources for duck
eggs include local farms, farmers markets, health food stores or specialty grocery stores,
especially Asian markets.

NATURE OF THE BUSINESS

A poultry farm is where domesticated birds are raised. Poultry include chickens, turkey, ducks,
and geese. These animals are raised for their meat and eggs. Chickens are the most common
bird raised for both meat and eggs. Chickens that are raised for their meat are called broilers.
Chickens that are raised for their eggs are called laying hens or layers. Some special breeds of
poultry are raised for shows and competitions. Our business is a wide range type and it is far
from the residences because of the bad odors. We can also buy some exhaust fan for the odor.
Here are the some types of cages of the chickens.

This is Also the cage of the chickens it is very wide.

This is also the cage for the chicks.


This is also types of our eggs. This is also a chicken egg.

This is also another type of chicken eggs.

This is a ducks. This is their house.


This is a house of ducklings.

This is the duck eggs.

This is their small pond because ducks loves to swim and take a bath