Poultry Farming for Food Security and Poverty Eradication Course

Introduction

In Africa continent, poultry make up more than 80% of the continent’s poultry flock. Poultry farming is a tool for poverty eradication and promotion of food security. This is because, unlike other livestock production, poultry farming requires less investment particularly in purchase of flock and structures and space, it gives rapid return on investment, broilers intake of feeds is comparatively very low while it produces maximum possible amount of food and also offers a continuous source of income. Rural family poultry is a valuable asset to local populations as they contribute significantly to food security, poverty alleviation and the promotion of gender equality, especially among the disadvantaged groups and less favoured areas of rural Africa.

This 5-days course will equip participants with knowledge including establishing a profitable poultry farming, developing a business plan, selecting the right poultry breeds, housing of poultry, poultry management practices such as diseases control and record keeping

Duration

5 days

Who should attend?

•         Aspiring and existing chicken farmers
•         Individuals who want to start chicken farming
•         Technical advisors to poultry farmers including agricultural extension officers

Course Objectives

At the end of the training, participants will be able to:

•         Gain sufficient information and knowledge to allow them to run a chicken enterprise efficiently
•         Learn about all aspects of raising poultry for their meat and eggs.
•         Develop a business plan which will show them if they can make money out of a poultry farming enterprise operation in their country or region under the present conditions.
•         Learn proper housing and equipment for chickens.
•         Compile a business plan with budgets, cash flows and housing plans.
•         Mix own chicken feeds
•         Learn common diseases and conditions affecting broiler chickens

Course Outline

Module 1: Introduction to poultry farming

•         Developing a business plan
•         Terminology
•         Regulations
•         Management Factors
•         Small Scale Production
•         Breeds
•         Classifying Fowls (Egg Laying Breeds, Meat or Table Birds, Dual Purpose Breeds)
•         Cross Breed Poultry
•         Sex Linkage
•         Brooders
•         Poultry Husbandry (Stock Selection, Feeding, Watering, Housing, Health)
•         Turkeys
•         Geese
•         Ducks

Module 2: Poultry nutrition

•         Digestive System (Gullet, Crop, Proventriculus, Gizzard, Intestine, Caecum, etc)
•         Nutrient Sources (Carbohydrate, Protein, Minerals etc)
•         Rationing
•         Palatability
•         The End Product
•         Modern Feed Requirements
•         Phase Feeding
•         Limited Feeding
•         Consumption Feeding

Diseases

•         Avoiding Stress
•         Viral diseases
•         Bacterial diseases
•         Mycoplasmosis, fungal and protozoan disease
•         Non-infectious diseases

Module 3: Poultry breeds and housing

•         Poultry breeds
•         Chicken housing and equipment

Layers

•         Extensive (free-range) System
•         Semi-Intensive System
•         Intensive Systems
•         Housing
•         Deep Litter System
•         Feeders
•         Battery Units
•         Feeding the Laying Hen
•         Replacing the Flock

Broilers

•         Caponising
•         Brooding Period
•         Feeding Broilers (Starter Period, Finisher Period)
•         Housing
•         Hygiene and Health

Incubation

•         The natural method (using broody hens)
•         The artificial method (using incubators)
•         Selecting Eggs
•         Storing Hatching Eggs
•         Turning Eggs
•         Managing a Incubator (Temperature, Humidity, Testing, Hatching)
•         Reasons for Poor Hatchability

Module 4: Chick Brooding

Record Keeping, economics and Marketing

Module 5: Field visit to poultry farm

Training Approach

This course will be delivered by our skilled trainers who have vast knowledge and experience as expert professionals in the fields. The course is taught in English and through a mix of theory, practical activities, group discussion and case studies. Course manuals and additional training materials will be provided to the participants upon completion of the training.

Training Venue 

The training will be held at our Upskill Training Centre. We also offer training for a group (at a discount of 10% to 50%) at requested location all over the world. The course fee covers the course tuition, training materials, two break refreshments, and buffet lunch.

Visa application, travel expenses, airport transfers, dinners, accommodation, insurance, and other personal expenses are catered by the participant

Certification

Participants will be issued with Upskill certificate upon completion of this course.