Small Scale Poultry Production Class Success in Lehigh Valley
Posted: May 10, 2012
This past winter, for four Wednesdays, 24 participants learned about various breeds, housing, health, and marketing of poultry and poultry products produced. Attendees received a three ring binder that contained copies of the presentations and literature on the topics that were covered in the course.
The first night covered an introductory to poultry, common and not so common breeds available, and brooding and housing your birds. The group also viewed a video that profiled a small farm that produced broilers and eggs for their direct to consumer market.
The second night participants learned about feed and nutrition and health issues in raising chickens and turkeys from Jeff Mattocks, poultry Nutritionist from Fertrell. Jeff discussed proper feeding and watering techniques including feeder spacing and height, importance of clean water and provided many feed recipes for broilers, layers, and turkeys. We also looked at presentations on egg and meat production as well as considerations for raising birds on pasture or in confinement.
On the third evening we covered production budgets for egg production and broiler production, housing and equipment, as well as marketing and regulations.
On the last evening, Phil Stultzfus from Country Lane Processing brought his mobile processing unit and discussed how the poultry processing works and discussed what the farmer needs to do to have their poultry processed on their farm so the process goes smoothly and creates a safe and quality product.
As we move into the production season, the group will gather one more time to visit a local farm that raises broilers, layers and turkeys all on pasture so they can get a “real world” view of what it takes to have a successful poultry operation.