THE NIGERIAN POULTRY INDUSTRY

• The poultry industry in Nigeria has had it shares of ups and downs the highest point between 1967 to 1970s i.e. the oil boom period when the poultry population attained about 110million in 1975 (Federal Office of Statistics annual abstract of statistics 1981). But by 1978/79 and particularly in the 1980’s the industry experienced a down turn. At present the industry is operating at about 17-30% capacity of its 1975 peak.

• From nutritional/diet point of view, developing countries (including Nigeria) have low protein intake. In 1988, Nigeria recorded 6gms per head per day against the world average of 24gms per head per day. This cannot be compared with Saudi Arabia and Cuba whose protein intakes were 47.5gms and 39gms per head per day, respectively while the United State, France, and United Kingdom whose intakes averaged 76gms per head per day. Looking at the above statistics it is obvious that there is need to develop the poultry industry in Nigeria without fear since there is already short supply compared to the demand.


• Presently, the industry is at a cross road with technological and veterinary advancement which reduce the risk involved in the industry. This is also encouraging and puts the mind of the investors at rest.

• Going by the Federal Office of Statistics report that reveals 70% shortage in supply of poultry products including egg, there is a wide market for poultry products i.e. egg, chicken.

Looking at the above statistics, it is obvious that there is need to develop the poultry industry in Nigeria without fear since there is already short supply compared to the demand. This calls for a great private participation in the Nigerian poultry industry.

MANAGEMENT PRACTICES

Arrival of the day old chicks to the farm is awaited with the preparation of the brooder house, which is disinfected, washed dried and wood shavings placed on the floor (light shavings). The drinker and feeder trays are also washed and disinfected in readiness for the arrival. The heating system (kerosene lantern, electric bulbs, charcoal or gas heaters) are prepared and this is put on, a day to the arrival of the birds, temperature is kept at 32 degrees C to ensure that all equipment are warm. A dip should be placed at the entrance of the poultry where attendants disinfect their legs before entering the poultry.

Before chicks attain the age of 2weeks, always adhere strictly to the temperature range. At this stage, they cannot adjust to wide temperature changes on their own. After 2 weeks, the chick would start to regulate its body temperature due to increase hormonal secretion, feathering and increased physical activities.
Starters could start with POL, these are birds in their fourteen to twenty weeks of Age, (birds often start dropping their first egg from 22weeks to 24weeks of age). Advantage of acquiring Point Of Lay birds is the reduced risk in rearing birds from chicks. Prices of POL ranges between N1200 to N1400).

• Feeds from previous flocks should be removed and new feed used after feeders have been cleaned and disinfected.
• Rodent control programmes should be strictly enforced when the house is cleaned and empty. The use of baits, tracking powders and any other control method available should be implemented.
• Test all equipment especially waterers to ensure that they are in working order and are set at the proper height.

DELIVERY DAY:
• Encourage the chicks to drink ad-libitum as soon as possible after delivery.
• Watch chicks for signs of overheating (panting and listlessness) or chilling, adjust temperature as needed, as chicks that have travelled long distances are thirstier and will drink more water in a short period of time. This will lower the body temperature of the chicks and could result in chilling of chicks hence slightly higher house temperatures may be necessary under these circumstances.
• Use minimum ventilation rates to ensure fresh air and the dilution of pathogens.
• Drafts should be eliminated to prevent piling and chilling of the chicks.
• Temperatures under the brooder heat source should be at 90 degrees F (32 degrees C) when the chicks arrive. Observe the chicks for comfort in the brooder area. If they are cool, they will huddle under the brooder or close to the heat source. If they are hot they will try to get as far away from the stove as possible when they are comfortable, the chicks will be dispersed throughout the brooder area as shown below.
• Be friendly with your birds Always check for signs of diseases and abnormal conditions.


Poultry industry adds more values than any other industry. Some of these local poultry-based and value-added products have found some export markets as well. This represents an enormous opportunity for food producers, processors, and sellers.


Download a free report now on the poultry production http://darbotechub.com/m7kDI

Types of herbicide.

Herbicides are chemicals used for killing weeds. Weeds are unwanted plants.

Herbicides can be classified according to:
1) when they are applied
2) how they kill plants.
3) the type of plants they killed.

So based on this herbicides can be:
1) pre-emergence or post-emergence herbides
2) contact or systemic herbicide
3) selective or non selective herbicide

Pre-emergence herbicides are applied before your planted crops emerge or grow out from the soil. This can be used for maize. When maize are planted, these herbicides are used a day after planting.

Post emergence are used anytime after the emergence of crops. They are usually selective and are used to kill weeds around our crops. Example is 2-4-D amine.

Contact herbicides kill weeds by acting on their outer surfaces. The disadvantage is if it rains not long after it has been applied, there won't be any effect.

Systemic herbicides kill weeds by acting on their system; vascular tissues up to their roots, and kills the weed inside out. Examples are herbicides with active ingredient of glyphosate.

Selective herbicides selects the plants to kill, there are ones that kill only broad leaf plants such as beans or cowpea and have no effect on elongated leaf plants such as maize and rice. There are some that kill elongated leaf plants and have no effect on broad leaf plants. An example of selective herbicide is 24D amine. It kills broad leaf weeds and therefore used for controlling weeds in maize farm.

Non-selective kills all plants.
The picture below is an example of non-selective systemic herbidicide with an active ingredient of glyphosate.

Another example of herbicide

6 reasons you should be eating snails – the latest health superfood!
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Snails are low-fat, protein-rich and a good source of a variety of essential vitamins and minerals, including magnesium, selenium, vitamin E and phosphorus. The only organic meat that cannot be induced is Snail meat.

Here are six reasons why snails should be blazing a trail to your plate.

1. Protein:
Snails do provide a low calorie source of protein (unless you drench them in butter.
Protein is essential for building and repairing muscle, and is also better at filling you up than carbs and fat. Many people look to seafood as an easy source of protein, but actually, snails have more.

2. Iron:
Snails are also a good source of iron, essential for building red blood cells and carrying energy around the body. A lack of iron can lead to extreme fatigue and anaemia.

3. Vitamin B12:
Often cited as the ‘energy vitamin’, B12 is needed for making red blood cells, keeping the nervous system healthy, releasing energy from the food we eat and processing folic acid. Luckily, snails have lots of it.

4. Magnesium:
Snails are also a good source of magnesium, which our bodies need to maintain a normal blood pressure, strengthen bones and also keep your heartbeat regular.

5. Selenium:
We don’t need much selenium in our bodies, but we do need some to keep a healthy immune system and to protect cells against damage. And yes, snails contain selenium.

6. Omega-3:
Ah, the much-feted, heart-loving fatty acids. Snails also supply a little Omega-3, which is good news for your heart!

So get some snails today and eat to enjoy these benefits..

WHY YOU SHOULD CONSIDER SNAIL FARMING
Snail meat has a very low cholesterol content, which makes it a healthier favourite and alternative to the fatty red meats that still make up a significant part of the African diet.
However, the rising consciousness of Africa’s middle and upper class to choose healthy diets has made snails a popular feature of expensive meals in hotels, bars and restaurants.

Snail farming may not be as popular as other types of livestock farming but the demand and appetite for snails is definitely on the rise.
Snails are a rich source of animal protein and contains a huge blend of essential amino acids.
Snail farming has a very low start up, management cost and low risk factor.
The indigenous giant snail specie (Archatina Archatina and Archachatina marginata) is regarded as the largest snail specie in the world, hence, why the demand in the foreign market has increased over the year.

i'm sorry i have been away for a while as a result of workload. I will update you guys tomorrow