₦airaland Forum

good evening nairalanders, HAPPY NEW YEAR.

please I need you guys advice, especially those that deal livestock & frozen foods. I'm new broiler farmer. I raised 25 birds for christmas/new year but unfortunately I was unable to sell all my chickens. have about12 pcs remaining.

as the festive period is over I suggest to continue feeding the chicken but cost of feed is much. I intend to sell them in frozen as full chicken or processed them as sell to frozen food stores.

my questions is.
1. what is the different between the so called OROBO chicken, soft chicken and other chicken because at frozen foods they have different rate per kilo

are broilers called orobo.

2. all those chickens we buy at frozen only broilers, or they consist of old layers, broilers and cockerel.

thank you in advance for your replies. it will help me in making my decision about the remaining chicken.

Well I am not an expert in the field but let me drop my 2 cent. The broilers you raised for Christmas are essentially the same type of birds processed and sold in frozen food stores. The main difference is that farm businesses involved in frozen food production usually raise their birds for a shorter period, most often about six weeks, to achieve a target live weight of around 2 kilograms. After processing, this normally gives a dressed weight of approximately 1.3 to 1.4 kilograms. Since your birds were raised specifically for the festive period, you may have kept them beyond six weeks, and they could have exceeded this standard weight. Birds raised for too long often grow larger with reduced fat cover, and this can affect the quality of the meat after dressing, which may make them less desirable to hotels, eateries, and similar food businesses. You can still proceed to process them nonetheless, and they remain suitable for personal consumption or direct sales.

Hallams:
Well I am not an expert in the field but let me drop my 2 cent. The broilers you raised for Christmas are essentially the same type of birds processed and sold in frozen food stores. The main difference is that farm businesses involved in frozen food production usually raise their birds for a shorter period, most often about six weeks, to achieve a target live weight of around 2 kilograms. After processing, this normally gives a dressed weight of approximately 1.3 to 1.4 kilograms. Since your birds were raised specifically for the festive period, you may have kept them beyond six weeks, and they could have exceeded this standard weight. Birds raised for too long often grow larger with reduced fat cover, and this can affect the quality of the meat after dressing, which may make them less desirable to hotels, eateries, and similar food businesses. You can still proceed to process them nonetheless, and they remain suitable for personal consumption or direct sales.

Thank you my friend. I appreciate

I'm not at all into poultry rearing,... but must commend you for venturing into this business. I verrrrry strongly advise that you check out the thread below posted in this very Agriculture Section of NL in 2026. Nowhere else period you can find a better or more realistic or economical guide to raise healthy broilers with a lower death rate. I highly recommend this thread.

Now on your Christmas experience ...you raised 25 birds ...and have 12 unsold? ...at Christmas time? Why? Do you live in a vegetarian community? ... big producers around that flood the market? ..your price is not competitive? ... you're not pushing the product? ...your packaging not too hygienic? .... people too broke? Figure out what went wrong or the next batch will not do well. I would suggest you consider selling the meat yourself and not through a third party. Try to supply restaurants ...Mama Put etc. With the twelve you have unsold...I suggest you add value to them before selling. Cut them up into parts ... not too big ... wash with lime/vinegar ...add spices... a little salt ..pepper ...herbs etc If available ... add molasses ...if not ....lots of sugar and allow to marinate ...package in small portions and sell ...ready to cook. You can start with your neighbours ...price slightly above the normal price for raw chicken..... make it worth the risk for the customer to take. At the same time ..you need to introduce the product to market. If done well ...good luck in keeping up with demand.

Originalsly:
I'm not at all into poultry rearing,... but must commend you for venturing into this business. I verrrrry strongly advise that you check out the thread below posted in this very Agriculture Section of NL in 2026. Nowhere else period you can find a better or more realistic or economical guide to raise healthy broilers with a lower death rate. I highly recommend this thread.

Now on your Christmas experience ...you raised 25 birds ...and have 12 unsold? ...at Christmas time? Why? Do you live in a vegetarian community? ... big producers around that flood the market? ..your price is not competitive? ... you're not pushing the product? ...your packaging not too hygienic? .... people too broke? Figure out what went wrong or the next batch will not do well. I would suggest you consider selling the meat yourself and not through a third party. Try to supply restaurants ...Mama Put etc. With the twelve you have unsold...I suggest you add value to them before selling. Cut them up into parts ... not too big ... wash with lime/vinegar ...add spices... a little salt ..pepper ...herbs etc If available ... add molasses ...if not ....lots of sugar and allow to marinate ...package in small portions and sell ...ready to cook. You can start with your neighbours ...price slightly above the normal price for raw chicken..... make it worth the risk for the customer to take. At the same time ..you need to introduce the product to market. If done well ...good luck in keeping up with demand.

Thank you such. Well said 🙏🏿🙏🏿🙏🏿🙏🏿🙏🏿🙏🏿