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Author: Morley Allan Jull Publisher: ISBN: Category : Poultry Languages : en Pages : 488
Book Description
Keeping good stock. Culling to maintain efficient production. Breeding for more efficient production. Renewing the flock. Brooding and housing the growing stock. Housing the laying flock. Providing chickens with good nutrition. Feeding for efficient meat and egg production. Controlling losses from mortality and other causes. Marketing eggs. Marketing chickens. Making a success of the chicken business.
Author: Morley Allan Jull Publisher: ISBN: Category : Poultry Languages : en Pages : 488
Book Description
Keeping good stock. Culling to maintain efficient production. Breeding for more efficient production. Renewing the flock. Brooding and housing the growing stock. Housing the laying flock. Providing chickens with good nutrition. Feeding for efficient meat and egg production. Controlling losses from mortality and other causes. Marketing eggs. Marketing chickens. Making a success of the chicken business.
Author: MADIBA MORAEDI Publisher: BookRix ISBN: 3748765673 Category : Business & Economics Languages : en Pages : 38
Book Description
EXECUTIVE SUMMARY THE GOGO’S PARK poultry is a mixed chicken farm focused on both egg and meat production including Tswana breeds that provides for a large market range. It will also produce manure as a by-product. It will be based in Maun. The founder has noticed the health implication of red meat and is creating a business to meet the increased demand for white meat and eggs. Chickens happen to be a great source of white meat and are also largely known for egg production. The person who have come to start this business is MADIBA MORAEDI. Not only is the founder interested in meeting the demands of the customer, we also plan to create utmost satisfaction for these customers. The founder also want to use this business as a means of creating employment within the community it is based in and to contribute to the economy of the country. We plan on provide products with quality and maintain this supply efficiently. This is a sole proprietary business that plans on distributing eggs and chicken to restaurants, home delivery food centers, hotels, schools, clubs, bakery and catering businesses and supermarkets. We also plan on doing this at very affordable prices. We will also distribute manure to farmers that are into crop production. This business plan for poultry farm is meant to articulate the vision and future of our poultry, and to appeal to investors and external stakeholders to get involved in this business and help with its funding as it is a capital intensive business. We also hope that it will serve as a guideline for the firm’s employees to move towards the goal of the poultry. Not only do we offer products, but we offer services as well. We plan on providing home delivery services to customers who order a certain amount of products. This offer will mostly be used by the section of our target market that uses eggs in large quantities like schools and bakeries.
Author: Isabel Guerrero-Legarreta Publisher: John Wiley and Sons ISBN: 0470504463 Category : Technology & Engineering Languages : en Pages : 632
Book Description
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
Author: Morley Allan Jull
Author: Morley Allan Jull
Author: Ramesh Nandan
Author: Charles L. Opperman
Author: James Dryden
Author: Richard W. Webster
Author: J. W. Hurst
Author: MADIBA MORAEDI
Author: Benadine Nonye
Author: Harry Reynolds Lewis
Author: Isabel Guerrero-Legarreta