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A total of 3150 chicks are placed in a concrete structure, vaccinated against poultry diseases and weighed weekly to

ensure that desirable weights are achieved. At maturity chickens are taken to the abattoir and slaughtered.

With having the rural abattoir, broilers can be taken for slaughter at 32 days. This reduces the production cycle length

as compared to selling live chickens. Having a shorter production cycles ensures that less production inputs are

used. This also reduces the number of mortalities which can arise at a later stage in the production.