Loved learning from you in this video. We are in USA, & there's some differences in the poultry operations...like we weigh in pounds instead of kg & the monetary units are different & common feedstuffs vary...but when it comes to the flock management needs, it's very similar! I love learning how you manage your broilers! Thanks for sharing! This topic was very interesting. Thank for your time & effort sharing your knowledge! Do birds there sale live to the consumer & they process the birds themselves...here we usually start, grow, finish, & process the poultry, & the consumer buys the frozen poultry either in whole chickens or custom cuts.
Thanks for also sharing how you guys do it in the USA. Here majority want to buy it it live, so they slaughter it themselves or witness the slaughtering.
@@farmsdiary You're welcome, & thank you for the info! I have read it used to be that way here...before the 1950's...people in our country here usually knew how to butcher & process chickens on their own, so they bought them live & butchered them on their own. I find it very interesting here that the shift away from that had alot to do with American & World history, & it impacts the entire modern American poultry industry. Here, pretty much all poultry for eating is sold already butchered & processed either into whole chickens or further cut into the chicken pieces. There was a shift in the first half of the 1900's in how American consumers purchased chicken, & gradually it became the norm here for them to buy poultry already butchered. It also brought about a federal poultry inspection system...before, when people bought live chickens, they were able to see the live bird & the consumer basically got to inspect the bird. With chickens being sold already butchered, there was a push for a standardized federal inspection of the live birds before processing & the carcass right after processing. Then that became the norm here in the USA. It's very interesting to learn about your sales where you live. Thank you for sharing your knowledge! Many blessings to you & your family!
Thank you
You welcome
Very Educative
Am glad you got value from the video
Very informative... thanks a lot
You're wecome
Loved learning from you in this video. We are in USA, & there's some differences in the poultry operations...like we weigh in pounds instead of kg & the monetary units are different & common feedstuffs vary...but when it comes to the flock management needs, it's very similar! I love learning how you manage your broilers! Thanks for sharing!
This topic was very interesting. Thank for your time & effort sharing your knowledge!
Do birds there sale live to the consumer & they process the birds themselves...here we usually start, grow, finish, & process the poultry, & the consumer buys the frozen poultry either in whole chickens or custom cuts.
Thanks for also sharing how you guys do it in the USA. Here majority want to buy it it live, so they slaughter it themselves or witness the slaughtering.
@@farmsdiary You're welcome, & thank you for the info! I have read it used to be that way here...before the 1950's...people in our country here usually knew how to butcher & process chickens on their own, so they bought them live & butchered them on their own. I find it very interesting here that the shift away from that had alot to do with American & World history, & it impacts the entire modern American poultry industry. Here, pretty much all poultry for eating is sold already butchered & processed either into whole chickens or further cut into the chicken pieces. There was a shift in the first half of the 1900's in how American consumers purchased chicken, & gradually it became the norm here for them to buy poultry already butchered. It also brought about a federal poultry inspection system...before, when people bought live chickens, they were able to see the live bird & the consumer basically got to inspect the bird. With chickens being sold already butchered, there was a push for a standardized federal inspection of the live birds before processing & the carcass right after processing. Then that became the norm here in the USA. It's very interesting to learn about your sales where you live. Thank you for sharing your knowledge! Many blessings to you & your family!
@twinoaksfarmpoultry you welcome
Thanks for this information
You welcome
Knowledge gained, thanks.
Please, considering the weather this period, which breed will you recommend that will have good resistance to heat?
At this point, the weather is still favourable to all the breeds, but if it switches to heat period, Cobb will have a higher survival rate.
@@farmsdiary thanks chief 🙏🏾
@agbonzuneekhomu you welcome